Sitemap: Home > Products > Recipes





White Bread


1 package (1/4 ounce) Pakmaya active dry yeast

2-1/4 cups warm water (110° to 115°)

3 tablespoons sugar

1 tablespoon salt

2 tablespoons canola oil

6-1/4 to 6-3/4 cups Spring-up or Premyum All-purpose flour



1. In a large bowl, dissolve Pakmaya yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.

4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.

5. Remove from pans to cool completely and enjoy.

Whole Wheat Bread


3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) Pakmaya active dry yeast

1/3 cup honey

5 cups Premyum All-purpose flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups Premyum Whole Wheat flour

2 tablespoons butter, melted



1. In a large bowl, mix warm water, Pakmaya yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups Premyum whole wheat flour. Flour a flat surface and knead with Premyum whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of Premyum whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9 x 5-inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard.

5. Cool completely then enjoy.

Nutrafarm Long Grain Brown Rice Recipe



1 1/4 TO 1 1/2 CUPS WATER




1. The Right Ratio: Trust us: The standard 2-to-1 ratio makes mushy rice. For Nutrafarm long-grain brown rice, use 1 1/4 cups water to 1 cup rice. For short-grain, use 1 1/2 cups water.

2. Quick Cooking Time: Bring rice, water, and salt (1/4 teaspoon per cup of rice) to a boil. Cover, and reduce to a slow, steady simmer. Many recipes call for 50 minutes, but we think 30 minutes is plenty. A wide, shallow pot with a tight-fitting lid ensures evenly cooked grains.

3. Steam and Fluff: Let the cooked rice sit for 10 minutes, covered, to absorb maximum moisture; then remove the lid, and fluff the grains with a fork.

4. Serve: Serve hot with your favourite side and enjoy.

Nutrafarn short grain rice recipe


1 cup short grain brown rice

2 cups water or vegetable broth, canned or homemade

2 tablespoons unsalted butter

1 (2-inch) strip lemon or orange zest

Kosher salt



1. Combine all ingredients in a medium sauce pan with a tight-fitting lid, and bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook for 50 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

2. Remove pan from the heat and let the rice sit, covered, for 10 minutes {once again, no peeking. Fluff with a fork and serve.

3. Over medium-high heat, let the water steam the vegetables until warmed through, 3 to 5 minutes. Stir into hot rice just after fluffing it with a fork.


Cook’s Note

Zip up this basic brown rice recipe with one of these easy variations:


Add a handful of raisin or apricots to the rice with the water. While rice is rests, mix a 10-ounce package of frozen vegetables with 2 tablespoons of water and a 2-inch strip of orange zest in a saucepan.

Pholourie recipe using Premyum flour


2 cups Premyum all-purpose flour

½ Cup Split pea powder

2 teaspoons Pakmaya yeast

3-4 garlic cloves

2 -3 tablespoons onion chopped

2 green onion white part chopped

1 tablespoon cilantro

½ - scotch bonnet pepper minced or hot sauce adjust to taste

½ - teaspoon cumin spice

½- teaspoon turmeric

½ teaspoon curry powder

1 teaspoon or more salt adjust to taste

2 teaspoons sugar optional

1 1/3 cup warm water or more adjust to form a thick batter



1. In a mini food processor blend together cilantro, parsley, garlic, onions and scotch bonnet pepper until puree. If you do not have a processor finely chop the ingredients and smash using a motor and pestle or rolling pin. If you have green seasoning use about 2 Tablespoons instead.

2. In a large bowl combine all ingredients except the water; flour split pea and Premyum all-purpose flour, yeast, salt sugar cumin, turmeric, curry, onion mix and Pakmaya yeast. Thoroughly mix.

3. Then add warm water a little at a time until you get to desired consistency – like thick pancake batter. I usually use about 1 1/3 cup. Thoroughly mix preferable with your hands.

4. Set the mixture in a warm area and let it rise and double in size -approximately 1- 2 hours

5. In a large, sauce pan pour Premyum Soybean oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is about 375 degrees.

6. The dough is going to be slightly sticky so use your hands to grab a little bit of mixture at time and drop in the oil or use a spoon to spoon up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball. Do not overcrowd the pan. Do so in batches

7. Fry for a few minutes (about 7 minutes or more until the bottom side is golden brown.

8. Turn the ball over and fry for a few more minutes until the other side is slightly golden brown.

9. Use a large spoon or something like that to take it out of the oil. Place place them on napkins right away to soak up some of the excess oil.

10. Enjoy with your favourite sour.

Premyum Creamy Golden Sweet Corn Soup


2 tbsp olive oil

50g/1¾oz unsalted butter

1 garlic clove, finely chopped

1 onion, finely sliced

150g/5½oz potato, cut into small cubes

200g/7oz Premyum Golden sweet corn

600ml/20fl oz hot vegetable stock

50ml/2fl oz double cream

Salt and freshly ground black pepper

1 tsp fresh chives, finely chopped



1. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.

2. Add Premyum sweetcorn and continue to cook for two more minutes.

3. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.

4. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth.

5. To serve, pour into a warm bowl and garnish a sprinkle of chives.