HELLO Blackcurrant Juice 100ml

HELLO Banana Juice 100ml

HELLO Peach Juice 30ml

Plain Yogurt or Non-Dairy Alternative 2 tbsp

Lime Wedge ¼

Ice (optional)

HELLO Orange Juice 120ml

HELLO Apple juice 120ml

Lamb Brand Fine Table Salt, pinch

Honey 2 tsp

Slice of Lemon

Lemon Juice 1/2

Ice (optional)

HELLO Black Current Juice 12cl

Lime Liquer 4cl

Lime Syrup 2cl

Triple Sec 2cl

HELLO Carrot, Orange and Apple juice 20cl

Tonic Water 10cl

Lemon Juice 2cl 

Slice of Lemon

Ice

HELLO Pink Grapefruit Juice 10cl

HELLO Apple Juice 10cl

HELLO Cranberry Juice 10cl

Mint Leaves as a decoration

HELLO Black Current Juice 10cl

HELLO Orange Juice 10cl

Lamb Brand White Granulated Sugar

Mineral Water 10cl

Slice Lemon for decoration

Ice

Substitute walnuts with peacans. Enjoy!

HELLO 100% Orange Juice 1/3 cup, frozen and thawed

Lamb Brand Plain Flour 400g

Lamb Brand White Granulated Sugar 120g

Lamb Brand Walnuts 80g, chopped

Lamb Brand Bicarbonate of Soda 1 tsp

Lamb Brand Baking Powder 1/8 tsp

Lamb Brand Table Salt 1/8 tsp

For the Orange Glaze:

HELLO 100% Orange Juice 3 tbsp

Lamb Brand Icing Sugar 120g

HELLO Orange Juice 3/4 cup

Lamb Brand Plain Flour 2 cups

Lamb Brand Baking Powder 1 1/2 tsp

Lamb Brand Bicarbonate of Soda 1/2 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand White Granulated Sugar 1/4 cup

Melted Butter 5 tbsp

Large Eggs 3

Orange Zest 2 tbsp, finely grated

Buttermilk 3/4 cup

Vegetable oil, for pan

HELLO 100% Orange Juice 2 cups

Lamb Brand Plain Flour 2 tbsp

Lamb Brand Brown Sugar 1/2 cup

Chicken breast 4, cut in halves

Dijon Mustard 2 tbsp

Butter 2 tbsp

Onion 1/2 cup, chopped

Makes 6 servings:

Hello Cranberry Juice 1/4 cup

Lamb Brand Corn 12 cups, popped

Lamb Brand White Granulated Sugar  1 cup

Lamb Brand Dried Cranberries 1 cup

Butter 1/2 stick

Light Corn Syrup 1/4 cup

Honey 1/4 cup

Ingredients:

1/3 cup honey

1/3 cup HELLO orange juice

1/4 cup Dijon mustard

Whisk together all ingredients; serve immediately

Ingredients:

FOR THE CRUST:

 1 1/2 cups biscuit crumbs

 1/4 cup white sugar

 1/3 cup butter, melted

FOR THE FILLING:

 4 ounces semisweet chocolate, chopped

 3 (8 ounce) packages cream cheese, softened

 1 cup white sugar

 5 eggs

 2 tablespoons HELLO orange juice

 1/2 teaspoon grated orange zest

Preheat the oven to 165ºC. In a medium bowl, mix together the biscuit crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.

Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.

In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.

Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

3 1/2 cups HELLO cranberry juice 

1 (2 1/2 ounce) gelatin

4 cups granulated sugar 

1/4 cup lemon juice

Remove from heat, stir in lemon juice. Skim off foam. Pour into jars or cups.

Makes 6 one half pints.

1/2 cup HELLO apple juice

1/4 cup soy sauce

1/4 cup honey

2 tablespoons lemon juice

1/2 teaspoon garlic powder

1/4 teaspoon dry mustard

1/4 teaspoon ginger, ground

Marinade meat all day or overnight. 

Grill Meat and continue to brush on left over marinade whilst cooking.

Ingredients for Topping:

1/2 medium pineapple, peeled, quartered lengthwise, and cored

3/4 stick unsalted butter

3/4 cup packed Lamb Brand brown sugar

Batter:

1 1/2 cups Lamb Brand all-purpose flour

2 teaspoons Lamb Brand baking powder

1/4 teaspoon Lamb Brand salt

3/4 stick unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla essence

1 tablespoon dark rum

1/2 cup HELLO pineapple juice

2 tablespoons dark rum for sprinkling over cake

All you have to do is:

Preheat oven to 175ºC

For Topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

For Batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

Just follow these simple steps:

1. Pour half a cup of HELLO Orange Juice into a small, plastic cup.

2. Add a pinch of sugar so that it won't be so sour. Alternatively, you can add a mixture of other juices, such as pineapple and banana.

3. Stick a plastic knife or spoon, or wooden stick into the cup. You can support it by covering the cup with plastic wrap so the spoon or knife sticks through the plastic wrap.

4. Put it in the freezer for about 2-4 hours, or until solid.

5. Take it out and enjoy!

Try this recipe with any of your favourite HELLO flavours! 

Ingredients: (Makes 5 Cups)

1 tablespoon olive oil

1 small onion, chopped

1/2 red bell pepper

1/4 cup Lamb Brand brown sugar

1 teaspoon garlic

1 tablespoon dry mustard

1/2 cup cider vinegar

4 cups HELLO pineapple juice

1 (16 ounce) jar pineapple fruit preserves (OPTIONAL)

Brown onions, and red peppers in olive oil. Add brown sugar, garlic, mustard, and cider vinegar. Cook for one minute on high or until bubbly. Add pineapple juice.

Marinade meat of choice overnight or up to 24 hours.

Cook on barbecue and baste frequently with the marinade.

OPTIONAL:

Near the end of the cooking, add preserves to top and allow to brown slightly

1 oz. HELLO lemon juice 

1 oz. HELLO orange juice

1 oz. HELLO pineapple juice

2 oz. ginger ale

Dash of grenadine

Pineapple & orange slices for garnish

All you have to do is:

 Pour the juices into a cocktail shaker with ice cubes and shake well

Strain into a long glass filled with ice & garnish with pineapple slices.

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour, 20 minutes

HELLO Orang Juice 1/2 cup

Lamb Brand White Granulated Sugar 300g

Lamb Brand Plain Flour 230g

Lamb Brand Baking Powder 3 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand Icing Sugar 2 tbsp, for garnish

Plain Yoghurt 170g

Eggs 4

Orange Zest 2 tbsp

Olive Oil 3/4 cup

Rosemary 1 tbsp, chopped finely

HELLO Apple juice 200 ml 

Plain Yoghurt 230ml

Ice cubes 4

Almond extract 1/2tsp

Ingredients: 

2 cups flour

1 Tbs. Lamb Brand baking powder

1 tsp. orange peel or zest

1/2 tsp. Lamb brand salt

1 stick butter, softened

3/4 cup sugar

2 eggs

1 cup milk

1 tsp. vanilla

1 cup blueberries

For the glaze:

1 cup powdered sugar

1 Tbs. + 2 tsp. HELLO orange juice

Stir the flour, baking powder, orange peel and salt together in a bowl.

Beat the butter and sugar together with an electric mixer.

Add in the eggs, milk and vanilla.

Stir the wet ingredients into the dry. Don’t over stir this, just blend them together.

Fold in the blueberries.

Spoon the batter into 12 muffin cups and bake at 200ºC for 15-20 minutes.

Stir the ingredients for the glaze together.

Drizzle over muffins that have cooled a bit. 

Ingredients:

1⁄2 oz. Rum

1⁄2 oz. Malibu Rum

1 oz. HELLO Orange Juice

1 oz. HELLO Pineapple Juice

1⁄2 oz. Grenadine