ingredients

5

count

nutrition

168

calories

total time

60

mins

serves

1

servings

method ingredients
ingredients
  1. 150g Glenisk organic greek style coconut & vanilla yogurt
  2. 1 plain rice cake
  3. 2 tbsp milk
  4. 1 tsp honey
  5. 1 tsp flaked coconut
method
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ingredients

3

count

nutrition

298

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
method
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ingredients

5

count

nutrition

301

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  1. 50g Glenisk organic greek style coconut & vanilla yogurt
  2. 150g mango (frozen or fresh)
  3. 150g pineapple (frozen or fresh)
  4. 100g granola
  5. 50g pomegranate seeds
method
  • To make the tropical puree, blitz the mango and pineapple together in a blender until smooth.
  • Layer some Glenisk organic greek style coconut & vanilla yogurt into the bottom of a glass.
  • Sprinkle granola on top, add a layer of fruit puree and continue until the glass is full. Top with pomegranate seeds or any of your favourite toppings.
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ingredients

4

count

nutrition

68

calories

total time

245

mins

serves

4

servings

method ingredients
method
  • Spoon layers of each yogurt flavour into popsicle moulds until full. If you don’t have popsicle moulds you can use small Glenisk yogurt cartons.
  • Freeze the popsicles for at least four hours.
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ingredients

9

count

nutrition

493

calories

total time

20

mins

serves

4

servings

method ingredients
ingredients
  1. 400g whole, cleaned squid, cut into tubes
  2. 100g plain flour
  3. Pinch white pepper
  4. 2 eggs, lightly whisked
  5. 3-4 tbsp sunflower oil (or to fill a pan to a depth of 5mm)
  6. 1 lemon, cut into wedges
  7. Crème Frâiche Dip
  8. 3 tbsp Glenisk crème frâiche
  9. 2 tbsp sweet chilli sauce
method
  • Make the dip by mixing together Glenisk crème frâiche and sweet chilli sauce, refrigerate.
  • Wash the squid tubes thoroughly and pat them dry with kitchen paper. Slice the tubes into rings.  
  • Place the flour in a bowl and season with white pepper. Place the eggs in a separate bowl.
  • To shallow fry, heat the oil in a heavy based frying pan. In small batches, dip a few squid rings into the egg and coat thoroughly. Next dip them in the flour to coat fully.
  • Fry the squid rings until golden on each side (fry in two to three batches, placing the cooked squid on kitchen paper between batches and keep warm).  
  • Serve immediately with the Glenisk crème frâiche dip and a wedge of lemon. 
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ingredients

7

count

nutrition

113

calories

total time

20

mins

serves

20

servings

method ingredients
ingredients
  1. 100g Glenisk organic greek style natural yogurt
  2. 400g self raising flour
  3. 1 level tsp salt
  4. 50g cold butter
  5. 1 egg
  6. 50mls of milk
  7. 50g sugar – optional
method
  • Pre heat oven to 190°C or gas mark 5.
  • Stir the flour and salt together, then using a grater with large holes dip the butter into the flour and grate it into the bowl – keep dipping and grating to stop the butter sticking to the grater. You can rub the butter into the flour either but grating is easier.
  • Add sugar if using and stir well to mix the sugar and little bits of butter thoroughly into the flour. 
  • Mix Glenisk organic greek style natural yogurt, milk, and egg together and stir into the flour mixture, you may need a little more milk – you want the dough to mix together quickly and not be dry. Slightly sticky is ok but not too wet. Most importantly do not over-handle it or knead.
  • Sprinkle some flour onto a countertop and gently just pat out the dough until about 1-2 inches thick. Do not make it flat and thin as scones won’t rise much.
  • Cut out using an upturned small glass or pastry cutter dipping into flour each time to stop them getting stuck.
  • Lay out on a baking sheet and put in the middle shelf of a preheated oven for 14-16 minutes.
  • When cooked they will be deep golden and when you check the underside they will be about the same colour also.
  • Serve warm with a dollop of Glenisk Crème Fraiche and jam or your favourite – lemon curd.
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ingredients

6

count

nutrition

339

calories

total time

35

mins

serves

1

servings

method ingredients
ingredients
  1. 2 tbsp Glenisk high protein vanilla strained protein yogurt
  2. 1 egg
  3. 1 banana
  4. 2 tbsp milled linseed
  5. 25ml milk
  6. 1 tbsp oil
method
  • Mash the banana and add all ingredients to a mixing bowl.
  • Whisk to combine and leave to rest for at least 30mins in the fridge if possible.
  • Add the batter to a hot pan and cook through, flipping once.
  • Serve with a dollop of yogurt, banana and honey.

Serving suggestion

Serve with yogurt, sprinkle of granola & fresh banana

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ingredients

5

count

nutrition

174

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  1. 150g Glenisk high protein vanilla strained protein yogurt
  2. 40g porridge oats
  3. 1 banana
  4. 80g strawberries
  5. 1 handful of ice cubes
method
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ingredients

18

count

nutrition

374

calories

total time

60

mins

serves

3

servings

method ingredients
ingredients

Marinade

  1. 400g chicken thighs deboned, skinned and excess fat cut off, in medium-sized strip
  2. 100g Glenisk natural 0% fat strained protein yogurt
  3. Juice of ½ lemon
  4. 2 garlic cloves minced
  5. 1 tbsp Korean chilli powder
  6. ¼ tsp salt

Asian slaw

  1. 100g red cabbage shredded
  2. 50g carrot grated
  3. 1 tbsp rice wine vinegar
  4. ½ tsp honey
  5. 100g Glenisk natural 0% fat strained protein yogurt
  6. Sesame seeds
  7. Salt and pepper to taste
  8. Garnish (optional) coriander

Chicken crumb coating

  1. 100g flour
  2. ½ tsp salt
  3. 1 tsp Korean chilli powder
  4. Spray Oil for cooking the chicken.

Sriracha yogurt dressing

  1. 100g Glenisk natural 0% fat strained protein yogurt
  2. 1 tbsp sriracha chilli sauce
  3. Squeeze fresh lime juice.
method
  • To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
  • To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
  • To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
  • To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
  • Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
  • Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.
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ingredients

13

count

nutrition

119

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients
  1. 1 ripe avocado
  2. 1-2 tins chickpeas in water 
  3. 180g Glenisk natural 0% fat strained protein yogurt
  4. 1 green chilli
  5. 1 tbsp cumin
  6. 1 lime
  7. 3 tbsp water
  8. 2 spring onions
  9. 1 small red onion
  10. ½ cucumber or 4 mini cucumbers
  11. 16 cherry tomatoes
  12. 6 radishes
  13. Small bunch of fresh coriander
method
  • Chop the red onion into thin slices, squeeze half the lime over the top and put aside. Chop the cherry tomatoes into halves. Using a potato peeler shave slices of cucumber and the radishes. Add the cherry tomatoes, radishes and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
  • For the sauce, chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk natural 0% fat strained protein yogurt, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
  • Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.
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