method

• To make the gnocchi, place the potatoes in a large pot of salted cold water and bring it to the boil for 20 minutes or until the potatoes are cooked through. Drain and allow them to cool slightly, then peel with a knife. Pass them through a potato ricer while still warm, season with salt and beat in the egg. Add half the flour and mix well until smooth. Empty the mix onto a lightly floured surface and add in the rest of the flour while kneading the mixture into a dough.
• Divide into 4 equal amounts, then take each piece of dough and roll it back and forth on a lightly floured work surface to form a long cylinder (about as thick as your forefinger). Cut the rolled dough into 3cm pieces, shape into crescents and roll it away from you on the prongs of a fork to make the distinctive gnocchi indentations. Cover with cling film on a floured board ensuring they do not touch or stick together until you are ready to cook.
• For the sauce, add the white wine to a pot and bring it to a boil, then lower the heat and reduce it by one third. Stir in the gorgonzola until melted and then add the Glenisk Greek Style Organic Luxury Natural yogurt and honey, seasoning with salt and pepper to taste.
• To cook the gnocchi, bring a large pot of water to the boil. Add in the gnocchi and cook for about 2 mins or until they float to the surface. Drain well. Heat a pan with some rapeseed oil and toss in the gnocchi. Brown for 2 minutes and remove with a slotted spoon, then toss the gnocchi in the sauce and sprinkle on the pine nuts. Serve immediately.

method

• Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
• Divide into six, form into cakes and set aside in the fridge to firm up.
• When ready to cook roll the fish cakes in the remaining breadcrumbs and either bake in a hot oven (180°C) for 15-20 mins, or cook on a BBQ for 4-5 mins each side placing a square of tin foil under each one to prevent breaking up on the rack.
• Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
• Serve with a little salad and tartare sauce.

Tartare Sauce

• Chop 3-4 small gherkins or dill pickles finely and add to the natural yogurt with 1 tsp capers, a squeeze of lemon juice and salt and pepper

method

• Put the Glenisk Organic Greek Style Natural Yogurt in a bowl
• Peel & chop up the orange and add to the yogurt
• Chop up the dark chocolate and sprinkle over the top with the pistachios
• Drizzle with honey and add some fresh, chopped mint

method

• Check the crab meat thoroughly for any pieces of shell before adding it to a large mixing bowl along with the breadcrumbs, yogurt, tarragon, chives, spring onion, lemon zest, potato and combine well. Season with salt and pepper to taste.
• Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
• Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
• For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.

method

• Put peanut butter, cocoa powder, Glenisk Organic Greek Style Natural Yogurt and ice cubes into blender and mix at high speed.
• Slice banana, add into mixture and re-blend.
• Pour smoothie into two cups and serve.
• Sprinkle dash of cinnamon on top for extra flavour.

method

• Add the vanilla extract to the Glenisk Organic Greek Style Natural Yogurt and mix together
• Spoon 1 tablespoon of Vanilla and yogurt mix
• Add a sprinkle of the fine chocolate on top of the yogurt.
• Combine and mix the water and almond extract in bowl.
• Dip each piece of sponge into the water and almond extract mix quickly and place on top of the chocolate to complete a full layer(you may not need to use all water). You can break up the sponge to make an even layer.
• Spoon over a generous layer of yogurt and garnish with remaining chocolate, coconut slivers, toasted almond slivers and dried rose petals. 

method

• Preheat an oven to 180°C and line a rectangle baking tray with parchment.
• Place a large dry frying pan over a medium heat. Once hot; add the almonds, icing sugar and sea salt. Stir regularly to gently coat the almonds until the icing sugar is fully combined. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the almond butter and honey until fully combined.
• In a separate heatproof bowl, place the chocolate and butter and melt over a saucepan of simmering water until fully melted.
• In a separate bowl, whisk together the eggs before adding to the almond butter and honey. Continue to whisk until plenty of air bubbles have been created.
• Stir through the ground almonds and baking powder, followed by the melted chocolate and butter until well combined. Finally add the Glenisk organic 0% fat strained protein natural yogurt and vanilla essence.
• Roughly chop 50g of the cooled salted almonds and stir through the brownie batter.
• Pour the batter into the lined tray and scatter over the remaining whole almonds.
• Bake in the oven for 30 minutes or until a skewer comes out clean.
• Allow to cool in the tray before cutting into squares. Keep fresh in the fridge in an airtight container.

method

• Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.
• Add a layer of the mocha oat mix to a glass or jar, a layer of yogurt and repeat.
• Top with a dollop of yogurt, the walnuts and chocolate chips. Close the jar lid or cover with cling wrap and place in the fridge overnight.
• Remove in the morning when ready to serve.

method

• In a large bowl, beat the egg, then add the yogurt and vanilla. Sprinkle on some salt. Stir to combine.
• Add the flour and baking soda and stir just until blended. Add milk to loosen as needed. The batter will be thick.
• Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake.
• Serve with Glenisk BIO Organic Vanilla Yogurt and top with a Banana and Biscoff Topping Sauce or a topping of your choice.

method

Cake

• Preheat oven to 180°c.  Line and grease 8×8-inch baking tin.
• Add the flour, ground clove, allspice, ginger, cinnamon and Glenisk BIO Organic Vanilla Yogurt to a large mixing bowl. Mix and set aside for 5 minutes.
• Add the egg, butter, molasses, salt to the bowl and whisk very well until all ingredients are incorporated.
• Stir in the oats and 40g of the walnuts, then pour the mixture into the prepared baking dish. Decorate by pushing the rest of the walnuts onto the top and bake for about 35-40 minutes until puffed up and the center is just set (ovens may vary). Use a skewer to test the center to see if it is completely baked.
• Pour over the sticky topping and allow to cool for a couple of minutes.