method

• Roast a cut of rib or fillet beef for 20 minutes per 500g at 200ºc. Allow to rest for at least 20 minutes before slicing finely.
• Stir 2 tsp hot horseradish sauce into Glenisk Organic Low Fat Natural Yogurt and season with salt and pepper. Slice cherry tomatoes in half and toss with a little salt and pepper, crushed garlic and a drizzle of olive oil.
• Lay out the beef slices and spoon over the horseradish yogurt.
• Serve with tomato salad.

method

• Mix the flour, salt and bicarbonate of soda thoroughly in a large jug.
• Make a well in the centre and pour in the eggs and half the buttermilk.
• Whisk with a hand whisk or electric whisk starting at the centre and incorporating the flour gradually, finally add the remaining butter milk and whisk well.
• Heat a flat non stick pan over a medium heat – if heat is too high pancakes with be burnt on outside and raw in middle.
• Pour batter in and allow the mixture to settle itself, do not shake or swirl the pan. Do not make the pancakes too large as they are difficult then to turnover without breaking.
• You can make baby pancakes by just pouring small amounts around the pan leaving space between each as they will expand a bit.
• Wait until you see a few bubbles showing on the surface before turning over and allowing to cook for another 2-3 minutes.
• As the pancakes cook stack up on a plate and keep warm in a low oven.
• Serve with berries, fruit compote, jam, honey, agave of maple syrup with a big dollop of Glenisk Organic Low Fat Natural Yogurt.

method

• Grate carrots into a large bowl.
• Mix the olive oil, orange juice, chilli sauce, yogurt and salt & pepper in a jar and shake to make up dressing.
• Drizzle dressing over carrots and top with toasted seeds. Garnish with fresh herbs.

method

• Preheat oven to 180C. To prepare the butternut squash, peel it and cut it into 2cm chunks. Toss in 1 tablespoon of vegetable oil and place the butternut squash chunks in a single layer on a baking tray. Bake for 30 minutes, turning occasionally, until soft but not too dark in colour. Allow to cool slightly then blitz in a food processor or with a stick blender to form a puree.
• Increase the oven temperature to 200C. Sift the flour, cinnamon and baking powder into a large bowl. In a separate bowl, whisk together eggs, Glenisk greek style organic luxury coconut & vanilla yogurt and vegetable oil. Stir through the blitzed roasted butternut squash and grated fresh ginger. Combine this with the flour mixture, ensuring not to over mix as the muffins won’t rise properly. Spoon into a lined and greased 12-cup muffin tin. Bake for 15-18 minutes until cooked through and lightly golden on top and allow to cool.
• To make the frosting, add the Glenisk greek style organic luxury coconut & vanilla yogurt, cream cheese, melted coconut oil and icing sugar to a bowl and beat it until smooth. Transfer to a piping bag and pipe the top of the cooled muffins.

method

• Whisk the milk, eggs and yogurt together until combined.
• Cut brioche in half lengthways and butter both sides. Cut in half again.
• Layer the bottom of an oven proof dish with half the brioche and sprinkle with half the berries.
• Add another layer of brioche, then add the rest of the berries on top.
• Cover the brioche with the yogurt mixture, sprinkle with the sugar and leave to soak for approx. 15mins.
• Bake at 180°C (not fan assisted) for 35 minutes.

method

• Add the banana, butter and brandy to a pre-heated pan. Cook for 5mins on a medium heat.
• Spoon the banana into serving dishes, top with crushed meringues and a generous dollop of creamy coconut vanilla yogurt.
• Sprinkle the toasted almond flakes and serve immediately.

method

• Add the blueberry yogurt to a bowl, add in the mascarpone cheese and 40g of sugar and mix well. Divide the mix between 4 freezer-safe ramekins and freeze overnight.
• Add the fresh blueberries to a small pot, add the honey and cook for 5 minutes on a medium heat until they are soft, set aside to cool.
• Whisk the egg whites until stiff, add 100g of sugar 1 teaspoon at a time and keep whisking until glossy.
• Preheat the oven to 220°C. Remove the ramekins with frozen yogurt from the freezer, dip them in warm water to release them.
• Measure and cut circular rounds of the trifle sponge. Line a baking tray with parchment paper. Place a round of sponge on the lined tray making sure to leave plenty of space between each disc of sponge. Place a frozen yogurt round on each disc of sponge and add another disc of sponge on top, spoon over the cooked blueberries on each piece of sponge. Spoon the meringue over each mound to cover the frozen yogurt right down to the base of the sponge. Bake them for 5-7 minutes or until light golden brown on the outside and serve immediately.

method

• Preheat the oven to 175°C and place four ramekins in a large baking dish.
• Put the yogurt, egg yolks and lemon zest into a large bowl and mix until well combined. Divide the mixture evenly between the ramekins. Fill the baking dish with hot water so it reaches within one inch of the top of the ramekins, be careful not to get any water in the mix. Bake for 25 minutes until the mix is cooked but still has a wobble. Remove from the oven, allow to cool for a couple of minutes and then place them in the fridge to chill for an hour.
• Preheat the grill for five minutes and just before serving sprinkle one tablespoon of sugar on the top of each ramekin and place under the grill for two minutes until the sugar has melted and turned a golden-brown colour, decorate with fresh blueberries and mint and serve immediately.

Optional: spoon or pipe over some cream cheese for decoration.

method

• Brush the chocolate sponge with the kirsh and allow to sit for a couple of minutes
• Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
• Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
• Add a layer of the chocolate sponge into each of the serving glasses, a layer of the Glenisk organic greek style natural yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of Glenisk organic greek style natural yogurt.
• Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.