ingredients

6

count

nutrition

118

calories

total time

20

mins

serves

2

servings

method ingredients
ingredients
  1. 120g Flahavan’s organic oats
  2. 300g Glenisk BIO Organic Vanilla Yogurt
  3. 1 tsp cinnamon
  4. 2 fresh peaches cut into pieces
  5. 1 tbsp honey
  6. 2 tbsp granola
method
  • Add the oats, Glenisk BIO Organic Vanilla Yogurt and cinnamon to a bowl and mix well. If you prefer the consistency of your oats a little looser, add some milk. 
  • To a glass or serving jar, add a layer of chopped peaches followed by a layer of oat mix.
  • Top with granola, peaches and honey. Close the jar lid or cover with cling wrap and place in the fridge overnight.
  • When you are ready to serve remove them from the fridge.
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ingredients

6

count

nutrition

278

calories

total time

25

mins

serves

6

servings

method ingredients
ingredients
  1. 140g Oats
  2. 80g mixed nuts finely chopped
  3. 3 tablespoon of coconut oil
  4. 60g honey
  5. 300g Glenisk Vanilla strained protein yogurt
  6. Berries of your choice to top the tartlets
method
  • Preheat the oven to 180c. Grease the tartlet tins very well and set aside.  Melt the coconut oil in the microwave for a couple of seconds until softened. Add the porridge oats, melted coconut oil, chopped nuts and honey to the bowl and mix well.
  • Divide the mix equally between the greased tartlet tins, smooth and press the mix with the back of a teaspoon, pushing it to the edges of tartlet tins.  Use a ladle or a big spoon to press an indent into the centre of the tartlet case. Place the uncooked tartlets on a baking sheet and place in the oven, bake for 15 to 17 minutes until they are golden brown and firm to touch(ovens do vary so do check to make sure the edges do not burn). Allow to cool completely before removing the oat tartlets from the tins.
  • When the oat tartlets are completely cooled, fill generously with the Glenisk Vanilla strained protein yogurt and top with a fruit of your choice, eat immediately.
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ingredients

12

count

nutrition

195

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium cooked beetroot and roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. Zest and juice from 1/2 small lime
  6. 2 tbsp tahini
  7. 3 tbsp Glenisk organic greek style natural yogurt
  8. 1 tbsp olive oil
  9. Salt and pepper to taste
  10. Olive oil for drizzling
  11. Mixed seeds for garnish
  12. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the beetroot, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & roast carrot hummus.

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ingredients

11

count

nutrition

260

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 clove garlic (grated)
  2. 1 tsp cumin
  3. 1tin chickpeas
  4. 2 tbsp tahini
  5. 1tbsp olive oil
  6. 1 tbsp lemon juice
  7. Salt & Pepper
  8. 3 tbsp Glenisk organic whole milk bio yogurt
  9. 1 tbsp pesto to drizzle over top
  10. Basil leaves
  11. Toasted pine nuts
method
  • Drain the chickpeas, reserve the chickpea water.  Add the garlic, cumin, chickpeas, tahini, olive oil, lemon juice, Glenisk organic whole milk bio yogurt and 2 large basil leaves to a food processor or blender and process until it’s roughly blended. With the blender still on drizzle in ⅓ of the chickpea water, a bit at a time until the hummus is smooth. If you prefer a looser consistency add more of the chickpea water. Season to taste with salt and pepper. Decant to a serving bowl and drizzle some pesto over the top, garnish with basil leaves and toasted pine nuts.

Try our delicious alternative flavours; beetroot hummus & roast carrot hummus.

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ingredients

13

count

nutrition

192

calories

total time

30

mins

serves

4-6

servings

method ingredients
ingredients
  1. 1 can chickpeas
  2. 2 medium roasted carrots roughly chopped
  3. 2 cloves garlic (minced)
  4. 1 tsp ground cumin
  5. ½ tsp nutmeg
  6. Zest and juice from 1/2 small lime
  7. 2 tbsp tahini
  8. 3 tbsp Glenisk organic greek style natural yogurt
  9. 1 tbsp olive oil
  10. Salt and pepper to taste
  11. Olive oil for drizzling
  12. Mixed seeds for garnish
  13. Herb of choice
method
  • Drain the chickpeas and reserve the water. Place the roasted, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, nutmeg, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
  • Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

Try our delicious alternative flavours; pesto hummus & beetroot hummus.

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ingredients

9

count

nutrition

144

calories

total time

40

mins

serves

8

servings

method ingredients
ingredients
  1. 2 eggs
  2. 30g sugar
  3. 130g plain flour
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 85g cornmeal
  7. 1/2 teaspoon salt
  8. 250g Glenisk Organic Greek Style Natural yogurt
  9. 1/4 cup butter, melted and cooled
method
  • Pre-heat the oven to 200°C / 400°F / Gas Mark 6.
  • In a large bowl, mix together the cornmeal, salt, baking powder, baking soda and plain flour.
  • In a second bowl, mix together the eggs and Glenisk organic greek style natural yogurt.
  • Melt butter in a small pan.
  • Mix butter into wet ingredients, leaving a little in the pan.
  • Mix wet ingredients into dry ingredients.
  • Use leftover butter to brush the skillet pan so it’s all buttery.
  • Pour cornbread mix into skillet pan and cook in oven for 25 minutes until risen and browned.
  • Cut into wedges and serve with chilli con carne and coriander lime crème fraîche.
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ingredients

8

count

nutrition

246

calories

total time

45

mins

serves

8

servings

method ingredients
ingredients
method
  • Chop butter finely and rub with your fingers into flour.
  • Add in the porridge oats and sugar.
  • Sprinkle two or three tablespoons of cold water onto the mix and stir to create some clumps – this stops the crumble mixture becoming too fine and sandy.
  • Peel, core and slice apples into an ovenproof dish. Scatter over the raspberries then three tablespoons of sugar over the top.
  • Bake on the middle shelf of the oven at gas mark 4 /180ºc for 35-40 minutes until the crumble is bubbling and golden on top.
  • Serve warm with Glenisk Organic Fresh Cream or Glenisk Organic Crème Fraîche.
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ingredients

8

count

nutrition

456

calories

total time

100

mins

serves

6

servings

method ingredients
ingredients
method
  • Heat the oven to 140°C/ 275°F/ Gas Mark 1
  • Put the milk, cream, zest and vanilla pod in a saucepan
  • Gently bring to simmer, then stir in the caster sugar and rice
  • Transfer mixture to a shallow ovenproof dish and dot the butter on top
  • Bake for 30 minutes
  • Take it out and stir well
  • Put back into the oven and cook for 1 hour more, until the pudding is soft and creamy, and a golden skin has formed on top.
  • Take it out of the oven and allow to cool.
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ingredients

10

count

nutrition

637

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  1. 4 slices white bread, crusts removed
  2. 2 eggs
  3. 150ml milk
  4. 55g butter
  5. Sunflower oil
  6. 2 tbsp granulated sugar
  7. ½ tsp ground cinnamon

Chocolate orange sauce

  1. 150g good quality dark chocolate
  2. 150ml Glenisk organic fresh cream
  3. Zest of 1 orange
method
  • To make the chocolate sauce, place a glass bowl over a pot of simmering water. Gently melt the chocolate with half the orange zest in the glass bowl.
  • Gradually add the Glenisk Organic fresh cream and stir well until glossy and smooth. Serve in a warmed jug with extra orange zest for garnish.
  • Cut each slice of bread into 4 fingers.
  • Beat the eggs and milk together in a pie dish or soup plate.
  • Dip the bread fingers into the eggy mixture and coat well.
  • Melt half the butter with a tablespoon of oil in a non stick frying pan. When the butter is foaming, fry the bread until golden brown on both sides. Add the remaining butter and more oil if needed until all the bread is fried.
  • Mix the sugar and cinnamon together and sprinkle over the warm toast.
  • Serve warm with the warm orange chocolate sauce.
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ingredients

6

count

nutrition

160

calories

total time

45

mins

serves

12

servings

method ingredients
ingredients
  1. 500g Glenisk organic greek style blueberry yogurt
  2. 3/4 sheets of filo pastry cut into 12 sheets into 10cm X 25cm/30cm
  3. 50-75g of chocolate
  4. 35g of crushed pistachios
  5. 1 egg lightly beaten
  6. 25g butter

Garnish (optional)

  1. Dried rose petals, which can be bought at Asian supermarkets
  2. A couple of halved pistachios

Other items needed

  1. Uncooked cannelloni tubes 2-3 10cm X 2.5cm
  2. Baking paper/parchment cut into 12 sheets 38cm x 14cm
method
  • Preheat the oven to 180C. Roll the pre-cut parchment around the uncooked cannelloni pasta (it should circle the pasta 3-4 times). Rub some butter on the outside of the parchment before rolling one of the cut filo pastry pieces around 2-3 times. When completed, brush the joint and outside of the pastry with a beaten egg.
  • Cover the filo with a tea towel when working to ensure it doesn’t dry out. Slowly remove pasta cannelloni tube and then twist parchment at either end so it starts to fill space inside the roll. Continue twisting until parchment is supporting the pastry structure.
  • Bake for 7 mins in batches until it’s crispy and a light golden colour – keep a close eye to avoid the pastry burning! 
  • Place pastries on cooling rack after they come out of the oven (don’t remove the parchment until the pastry has cooled completely). When removing the parchment gently push it out with your finger to avoid breakages.
  •  Allow pastries to cool on a wire rack before removing the parchment by gently pushing it out with your finger. Melt chocolate in a small bowl over boiling water. Dip both ends of the filo pastry tubes into the chocolate and then into the crushed pistachios; allow to cool on a sheet of parchment.
  • Using a piping bag, fill the tubes with Glenisk organic greek style blueberry yogurt before garnishing with extra pistachios and dried rose petals (if available). Serve immediately and enjoy!
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