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Announcement – Appointment of Managing Director
Moroil News December 2022
COMMUNIQUE
Dividend Announcement
Announcement
Notice Condensed Audited Financial Statements for the Financial Year Ended June 30 2022
Announcement - Appointment of Chairman
Brands
Moroil
Lesieur
Puget
Olivor
Fontoliva
Amadora
Attianese
Fragata
PEPPADEW®
Soleil
Castellino
Cecil Glazes
Recipes
Starters & Salads
Main courses
Snacks
Sauces/Dips
About
Vision, Mission, Values
Activities
Milestones
Our people
Quality
CSR
Financial
Corporate Governance
Food service
Contact
News
Announcement – Appointment of Managing Director
Moroil News December 2022
COMMUNIQUE
Dividend Announcement
Announcement
Notice Condensed Audited Financial Statements for the Financial Year Ended June 30 2022
Announcement - Appointment of Chairman
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Naankhatai
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Naankhatai
My Basket
250g margarine
1 cup castor sugar
1 cup Moroil oil
1/2 cup Semolina
1 tsp Elachi powder
1 tsp nutmeg
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 cup cornflour
3-4 cups cake flour
Almonds for decorating as desired
Preparation:
Cream margarine and sugar together.
Add the Moroil oil and mix well.
Add all the sifted dry ingredients and knead into a soft manageable dough.
Adjust the flour levels until a workable dough is formed.
Roll into balls and flatten slightly
Place almond in the centre and bake for 15-20 minutes at 160°C until golden brown.
The chef's advice
Delicious with Moroil Sunflower Oil