top of page

OUR RECIPES

Did you know that there are a thousand of recipe ideas to do with our products?
We are proposing a few ideas, it’s up to you to create your own!

COCONUT COOKIES

COCONUT COOKIES

CHOCOLATE HAZELNUT COOKIES

CHOCOLATE HAZELNUT COOKIES

CHOCOLATE HAZELNUT POTATOES CANDY

CHOCOLATE HAZELNUT POTATOES CANDY

BRIE FONDANT WITH DORA MARMALADE

BRIE FONDANT WITH DORA MARMALADE

Dora Cream puffs

Dora Cream puffs

Ribs with Pied-Mont molasses

Ribs with Pied-Mont molasses

Beef fillet in pastry with raspberry sauce

Beef fillet in pastry with raspberry sauce

Pork Fillet with Raspberry Coulis

Pork Fillet with Raspberry Coulis

Salmon Fillets with citrus

Salmon Fillets with citrus

Chocolate Hazelnut fondue

Chocolate Hazelnut fondue

Mamma Dora macaroni Gratin

Mamma Dora macaroni Gratin

Louis' Cake

Louis' Cake

Chocolate hazelnut and banana Muffins

Chocolate hazelnut and banana Muffins

Chocolate hazelnut banana grilled Panini

Chocolate hazelnut banana grilled Panini

Roast pork with marmalade, pistachios and brown rice

Roast pork with marmalade, pistachios and brown rice

Raspberry Vinaigrette

Raspberry Vinaigrette

recettes

Coconut cookies

Ingredients

  • 1/4 cup (60 ml) margarine

  • 1/3 cup (80 ml) granulated sugar

  • 2 eggs

  • jar of 300 gr Pied-Mont coconut Spread

  • 3 cups (750 ml) unsweetened dehydrated coconut

  • 2 1/2 cups (625 ml) all-purpose flour

  • 1 teaspoon (5 ml) baking powder

  • 1 teaspoon (5 ml) baking soda

  • 1/2 teaspoon (2 ml) salt

  • 1 teaspoon (5 ml) vanilla extract

  • 1/3 cup (80 ml) milk

Preparation

​

  • Preheat oven to 375°F (190°C).

  • Combine margarine, sugar, eggs, coconut and Pied-Mont coconut Spread. Stir well. Book

  • In another bowl, mix flour, baking powder, baking soda and salt.

  • Stir this mixture into the first mixture, and add the vanilla extract and milk.

  • Place the final mixture on a baking tray. The preparation can make 24 cookies.

  • Bake for 10 to 12 minutes.

Chocolate Hazelnut cookies

Ingredients

  • 1/4 cup (60 ml) margarine

  • 1/2 cup (125 ml) sugar

  • 2 eggs

  • 1 jar of 400 gr Dora Chocolate Hazelnut Spread

  • 2 1/2 cup (625 ml) flour

  • 1 teaspoon (5 ml) of baking soda

  • 1/2 teaspoon (2 ml) salt

  • 1 cup (250 ml) chocolate chips

  • 1 teaspoon (5 ml) vanilla extract

  • 1/3 cup (80 ml) milk

Preparation

  • Mix margarine, sugar, eggs and Dora chocolate hazelnut spread. Book.

  • Combine flour, baking soda, salt and chocolate chips.

  • Stir this mixture to the first mixture alternately with milk mixed with vanilla.

  • Shaping the cookies with 2 tablespoons and place on a baking sheet.

  • Bake at 375°F for 10 to 12 minutes.

  • Upon exiting the oven, let the cookies cool before removing from baking sheet.

Chocolate Hazelnut potatoes candy

Ingredients

  • 1 potato the size of an orange

  • 1/4 teaspoon butter

  • 1/2 tablespoon cream

  • Powder sugar

  • Dora chocolate hazelnut Spread

Preparation

  • Cook a peeled potato in water.

  • Mash the potato, add the butter and cream.

  • Sprinkle with powdered sugar (depending on demand).

  • Roll the potato as a pie crust.

  • Spread over dough Dora chocolate hazelnut spread.

  • Carefully roll up and cut the pieces about 1/4 « and serve.

Brie fondant with Dora marmalade

Ingredients

  • 1 Brie

  • 1 egg

  • 5 sheets of phyllo dough

  • 2 large tablespoons Dora marmalade

Preparation

  • Beat the egg with a little of water, brush each sheet of phyllo dough one at a time with the beaten egg and place on each other.

  • Place Brie in center of dough and drop Dora marmalade on top of the cheese.

  • Fold all four corners to the center (like a backpack).

  • Brush top with remaining egg.

  • Bake at 350°F for 15-20 minutes

Dora Cream puffs

Ingredients

  • 1/2 teaspoon (2 ml) salt

  • 1 cup (250 ml) water

  • 1/2 cup (125 ml) butter

  • 3 large eggs

  • Dora Custard filling

  • Dora chocolate hazelnut Spread

Preparation

  • Preheat oven to 425°F.

  • Mix flour and salt. Book.

  • In a saucepan, bring water and butter to a boil. Reduce heat to a minimum.

  • Add the flour and beat vigorously, until the dough forms a ball and it separates from the sides of the pan.

  • Remove from heat and let cool for 3 minutes.

  • Add the eggs one by one, beating well after each addition.

  • Drop dough by teaspoons (to make little balls) on a baking sheet.

  • Butter, spacing them 2″ (5 cm).

  • Bake for 15 minutes then reduce the oven heat to 350°F.

  • Cook 20 to 25 minutes until the sprouts are firm. Let cool.

  • Make a gash in the small sprout and insert custard Dora inside each sprout

  • Put chocolate hazelnut spread Dora on each of sprouts to hide the cut and add the icing.

Ribs with Pied-Mont molasses

Ingredients

Ribs

  • 4 Cups (1 l) of water

  • 1/2 Cups (125 ml) of vinegar

  • 2 lbs. (1 kg) of cut ribs in pieces the size of 5 cm (2″)

  • 6 CTB of cornstarch

  • 2 CTB of soya sauce

  • 2 CTB of Pied-Mont molasses

  • Oil, salt, pepper

Icing

  • TB of sugar

  • 1/3 Cups (75 ml) of water

  • 1/3 Cups (75 ml) of vinegar

  • 1 green pepper cut in angle

  • 1 can of pineapple in cubes

  • The rest of the mix of cornstarch, soya sauce and Pied-Mont molasses

Barbecue sauce

  • 3⁄4 Cups cider vinegar

  • 3 CS dry mustard

  • 3⁄4 Cups hot water

  • 1/2 Cups of ketchup

  • 1 CS of salt

  • 1/4 Cups of chili sauce

  • 1 CC cracked pepper

  • 3 CS of Worcestershire sauce

  • 1 CC of Hungary paprika

  • 1 clove garlic, pressed

  • 2 CS of dark brown sugar

  • 2 CS Chopped onion

  • 1 CS of Pied-Mont molasses

  • 1 Cups of butter

Preparation

Ribs

  • Bring the water to a boil with the vinegar and place the ribs. Simmer for 20 minutes or until they are well cooked.

  • Remove the water and let cool. This can be done the day before.

  • Mix cornstarch, soy sauce, and the Pied-Mont molasses in a large bowl and bring the ribs in the mix.

  • Drain and keep the liquid.

  • Fry the ribs in oil and seasoning.

Icing

  • Mix the sugar, water, vinegar, pineapple juice and the rest of the mix, the soya sauce and the Pied-Mont Molasses in a pan.

  • Bring to a boil, stirring.

  • Add the meat to the hot syrup and simmer a few minutes.

  • Add the pineapples.

Barbecue sauce

  • Mix the vinegar and water in a bowl. Add the salt, the pepper, paprika, sugar, Pied-Mont molasses and the dry mustard and let rest for a few minutes.

  • Add to this mix the ketchup, the sauces, garlic, onion and the butter in a pan.

  • Bring to a boil and let simmer for 10 minutes.

  • Put the ribs on the outdoor grill and brush. Bake 15 to 20 minutes.

Beef fillet in pastry with raspberry sauce

Ingredients

  • 2 tablespoons of butter

  • 1 finely chopped onion

  • 1 cup of finely chopped mushrooms

  • 2 oz of sausage meat

  • Salt and freshly ground pepper

  • 2 tablespoons of cognac

  • 3 tablespoons of breadcrumbs

  • 4 to 6 tablespoons of flour

  • 600g of trimmed beef fillets

  • 1 lb of pie crust

  • 4 slices of bacon

  • 1 egg yolk

  • Pied-Mont raspberry coulis 340ml

Preparation

  • In a saucepan, melt 1 tbsp of butter over medium heat. Add the onion and mushrooms and cook, stirring, for about 5 minutes. Remove from heat.

  • Add the sausage meat, salt, pepper, cognac and breadcrumbs and mix. Set aside.

  • Place the flour in a shallow dish and coat the beef fillet in it, turning it over to coat it well. Shake off the excess.

  • In a frying pan, heat the remaining butter over high heat and brown the beef fillet on all sides. Remove from heat.

  • On a floured surface, roll out the dough into a rectangle large enough to cover the beef fillet. Arrange the bacon slices side by side in the center of the dough.

  • Cover the fillet with the reserved mushroom mixture, then place it on the pastry, in the center of the bacon.

  • Fold the bacon slices one by one over the fillet, then wrap it in the pastry, sealing the edges with a little water.

  • In a small bowl, beat the egg yolk and then brush it over the pastry. Place the beef tenderloin on a buttered baking sheet and bake in a preheated oven at 400°F for about 45 minutes or until the crust is golden brown and a thermometer inserted into the center of the beef tenderloin reads 128°F (53°C).

  • Serve this dish accompanied by Pied-Mont raspberry coulis 340ml.

Pork Fillet with Raspberry Coulis

Ingredients

  • 1 Pork fillet

  • 3 slices of sharp cheddar (40 g)

  • 35g of raspberries (approximately ¼ cup)

  • 56g of pears (approximately ½ a pear)

  • 15 ml Dora Raspberry Coulis

  • 15 ml of pear juice

Préparation

  • Starting with a trimmed pork tenderloin:

  • Open the pork fillet in the center and keep the ends closed.

  • Place the 3 slices of sharp cheddar inside the fillet.

  • Place half of the raspberries inside the net, then place the pears so that they are visible.

  • Tie the fillet and place it in an ovenproof dish

  • Place the remaining raspberries on the pork fillet. Pour over the Dora Raspberry Coulis and then the pear juice.

  • Bake at 300ºF, approximately 30 minutes per pound.

Salmon Fillet with citrus

Ingredients

  • Fresh salmon fillet

  • Laura Secord Pure marmalade

  • Olive oil

  • Salt, pepper

Preparation

  • Preheat oven to 350°F, the barbecue or the electric grill (medium/high).

  • Place the salmon fillet, skin-side down, on a large sheet of aluminium (side brilliant inward).

  • Sprinkle a dash of olive oil, salt and pepper and coat generously with marmalade. Close the foil.

  • Place the “papillote” on a baking sheet to bake in the oven, or directly on the barbecue grill or on the electric grill.

  • Bake for about 20 minutes. Serve with green beans, potatoes to steam or just a green salad in the summer.

Chocolate Hazelnut fondue

Ingredients

  • 1 jar of 400 gr Dora chocolate hazelnut spread

  • As much fruit as you want

Preparation

  • Place the amount of chocolate spread hazelnut Dora desired a fondue Pan or in a microwave-safe bowl.

  • Cook 5-15 seconds, depending on the amount, in the microwave

Ingredients

  • 1/2 macaroni pack

  • 2 CS of mascarpone

  • 1 jar of Mamma Dora mushroom pasta sauce

  • 1 onion

  • 1 large green onion

  • 3 CS of powder parmesan

  • 1 package of grated emmental

  • Olive oil

Preparation

  • Cook macaroni in salted water.

  • Meanwhile, mince the onion and shallot, sauté them gently in a pan with a little olive oil.

  • Pour into the pan a little pasta water before drain, add Mamma Dora pasta sauce and the mascarpone.

  • Off the heat, stir well to form a beautiful sauce.

  • Add half of the grated cheese and Parmesan cheese. Well bind the sauce.

  • Pour sauce into the pan of the drained pasta. Stir well.

  • Butter a gratin dish and pour in the pasta.

  • Cover the rest of grated emmenthal and pass to the grill.

Ingredients

  • 1/2 cups of butter

  • 1 cups of sugar

  • 2 eggs

  • 1 1/2 cups of cake flour

  • 2 1/2 teaspoon baking powder

  • 1 pinch of salt

  • Essence of vanilla

  • 3/4 cups of milk

  • Pied-Mont blueberry Coulis

Preparation

  • Cream the butter. Gradually add the sugar, eggs and well beat a few minutes.

  • Sift flour, add baking powder and salt.

  • Mix the first preparation alternating the flour and milk. Flavor. Book half of this mixture.

  • Pour the remainder into a container cake greased and floured to approximately 7″.

  • Pour the Pied-Mont blueberry Coulis.

  • Carefully pour the dough on the Coulis.

  • Bake at 375°F.

Ingredients

  • 1/3 cups (80 ml) of margarine

  • 1/2 cups (125 ml) of sugar

  • 2 eggs

  • 1 cups (250 ml) bananas, mashed

  • 1 jar of 400 gr Dora chocolate hazelnut spread

  • 1 1/2 cups (375 ml) of flour

  • 1 cups (250 ml) Oatmeal quick cooking

  • 2 CT (10 ml) baking powder

  • 1 CT (5 ml) baking soda

  • 1/2 CT (2 ml) of salt

  • 1 CT (5 ml) vanilla extract

  • 1/3 cups (80 ml) of milk

Preparation

  • Mix margarine, sugar, eggs, mashed bananas and Dora chocolate hazelnut spread. book.

  • Mix flour, oatmeal, baking powder, baking soda and salt.

  • Stir this mixture in the first preparation alternating with milk mixed with vanilla.

  • Fill the muffin molds. Line of boxes of paper with 2 spoons.

  • Bake at 350°F for 20 to 25 minutes

Ingredients

  • 1 CS (15 ml) of margarine

  • 4 slices of wheat bread

  • 1/4 cups (60 ml) of Dora chocolate hazelnut

  • 2 ripe bananas, thick trenches

  • 2 eggs well beaten

  • 2 CS (30 ml) of milk

  • 2 CT (10 ml) packed brown sugar

Preparation

  • Preheat the oven or Panini oven to medium, greased with margarine.

  • Put the 4 slices of bread and spread Dora chocolate hazelnut.

  • Place the slices of bananas on 2 slices of bread and top with 2 other slices.

  • Mix together eggs, milk and brown sugar.

  • Dip both sides of the sandwiches into the mixture and Grill sandwiches during about 1 to 2 minutes on each side (or place the sandwiches in the oven Panini, close and cook about 1 to 2 minutes).

Roast pork with marmalade, pistachios and brown rice

Ingredients

  • 2 kg (4 lb) pork loin

  • 4 teaspoons (20 ml) of olive oil

  • 2 teaspoons (10 ml) of sea salt

For the stuffing

  • 4 teaspoons (20 ml) olive oil

  • 1 large yellow onion, finely chopped

  • 1 teaspoon (5 ml) ground cumin

  • 1 teaspoon (5 ml) ground coriander

  • 2 cups (400 g) medium-grain brown rice, cooked and cooled

  • ½ cup (100 g) Dora 3-fruit marmalade

  • ⅓ cup (45 g) chopped pistachios

  • 3 tablespoons (45 ml) chopped flat-leaf parsley

Preparation

  • Preheat the oven to 220ºC (425°F).

  • Prepare the stuffing. In a pan, heat the olive oil over medium heat and sauté the onion for 3 to 4 minutes.

  • Add the spices and sauté for 1 minute. Set aside.

  • In a large bowl, combine the rice, cooked onion, Dora Marmalade, pistachios, and parsley. Mix with your hands, season to taste, and let cool completely.

  • On a work surface, unroll the pork loin, rind side up. Using a sharp knife, make incisions in the rind at 2 cm (3/4 in) intervals.

  • Turn the loin over and make a vertical incision in the thickest end, driving the knife all the way to the center of the meat.

  • Pack the stuffing into the slit until it reaches the hollow of the piece of meat.

  • Starting at the thickest end, roll up the pork, enclosing the filling completely. Tie with string at 2 cm (1/4 in) intervals, then place in a large roasting pan, rind side up.

  • Drizzle with olive oil and rub the salt into the rind.

  • Roast in the oven for about 25 minutes or until the rind is cracked.

  • Lower the temperature to 180°C (350°F) and cook for 45 to 50 minutes, or until the skin is golden brown and crispy. A meat thermometer inserted into the thickest part of the roast should read 20°C (158°F).

  • Place on a large plate uncovered and let rest for 15 minutes before slicing.

Lemon meringue pie

Ingredients

  • 1 store bought pie crust of 9″ (23 cm), baked and cooled

  • 500 ml Dora lemon topping

  • 2 egg whites

  • 1/4 cup (50 ml) of sugar

Preparation

  • Beat the 2 egg whites until soft peaks form.

  • Gradually incorporate the sugar and continue beating until "stiff peaks" form.

  • Fill the pie crust with the Dora lemon filling, then spread the meringue and bake at 350°F for about 12 minutes and until the meringue is golden.

  • Allow to cool and serve.

Raspberry vinaigrette

Ingredients

  • 3 Tablespoons of olive oil

  • 1 Tablespoon of Dora raspberries Coulis

  • 1 Teaspoon of white vinegar

Preparation

  • Mix all ingredients together well.

  • Serve on a boston salad with a few rings of red onions lettuce.

  • Add seed poppy and raspberries, or small slices of strawberries.

  • Instagram
  • Facebook
  • LinkedIn
  • YouTube
  • TikTok
bottom of page