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Explore our delicious recipes below
Savory Breakfast Muffins
Why it works: Perfect for grab-and-go breakfasts or lunchboxes. Using d’lite oil instead of butter keeps them moist, heart-smart, and affordable.
Ingredients:
• 2 cups flour
• 1 tsp baking powder
• ½ tsp salt
• 2 eggs
• ½ cup d’lite Pure Cooking Oil
• 1 cup milk
• ½ cup grated cheese
• ½ cup grated baby marrow or cooked spinach
• Optional: chopped onion, herbs, chilli flakes
Method:
1. Preheat oven to 180°C and grease muffin tray with d’lite oil.
2. Mix dry ingredients. In another bowl, whisk eggs, oil, and milk.
3. Combine wet and dry ingredients, fold in cheese and veg.
4. Spoon into tray and bake for 20–25 mins until golden.
Egg Fried Rice
Why it works: d’lite Parboiled Rice is quick-cooking, high in energy, and thanks to an additional cleaning process, it’s always light, fluffy, and never sticky perfect for fried rice.
Ingredients:
• 3 cups cooked and cooled d’lite Parboiled Rice
• 4 tbsp cooking oil (divided)
• 3 eggs, lightly whisked
• 3 spring onions, chopped (white and green parts separated)
• 2 cloves garlic, finely chopped
• 1½ cups cooked frozen mixed vegetables
• 1½ tbsp light soy sauce
• Dash of sesame oil
• Salt and ground white pepper to taste
Method:
1. Heat 2 tbsp oil in a pan over high heat.
2. Scramble eggs until cooked and golden; remove and set aside.
3. Add remaining oil to the pan along with the white parts of the spring onions and garlic; cook until fragrant.
4. Add rice and stir-fry for 3–5 minutes until coated and lightly toasted.
5. Stir in mixed vegetables.
6. Return eggs to the pan along with green parts of spring onions, soy sauce, sesame oil, salt, and pepper.
7. Toss well and cook for another 2–3 minutes until flavours are absorbed and rice is piping hot.
Sea Food Paella
Why it works: d’lite Medium Grained Parboiled White Rice cooks quickly, stays fluffy, and absorbs rich flavours beautifully — perfect for soaking up the stock and spices in a seafood paella.
Ingredients:
• 12 deveined queen prawn tails
• 4 butterflied queen prawns (for garnish)
• 100g Falklands calamari
• 500ml shellfish stock
• Diced onion
• Diced carrot
• Diced celery
• Garlic, chopped
• Saffron
• 2 cups d’lite Medium Grained Parboiled White Rice
• Secret spice blend
• d’lite Fat Spread
• d’lite Pure Cooking Oil
• Spring onions (for garnish)
• Lemon wedges (for garnish)
• Saffron aioli (for garnish)
Method:
1. Sauté onion, celery, and carrot in equal parts d’lite Oil and d’lite Fat Spread until translucent.
2. Add garlic and seafood; cook on low heat for 3 minutes.
3. Stir in the secret spice blend and cook for 2 minutes, ensuring spices do not burn.
4. Boil rice until par-cooked, then strain.
5. Add rice to the seafood mixture, gradually adding shellfish stock while stirring until all stock is absorbed and rice is cooked.
6. Garnish with butterflied prawns, spring onions, lemon wedges, and saffron aioli.
Vanilla Butter Biscuits
Why it works: The high fat content of Woodenspoon White Margarine creates a tender, melt-in-your-mouth texture, while icing sugar keeps the biscuits ultra-smooth and not overly sweet.
Ingredients:
• 1 cup WoodenSpoon White Baking Margarine
• ½ cup icing sugar
• 2 cups cake flour
Method:
1. Cream margarine and icing sugar until light and fluffy.
2. Stir in flour to form a soft dough.
3. Roll into small balls, flatten with a fork on a tray.
4. Bake at 180°C for 12–15 minutes or until edges are golden.
