ingredients

11

count

nutrition

390

calories

total protein (g)

15

per serving

serves

1

servings

method ingredients
Savoury Smoked Salmon &
Cottage Cheese Toast Ingredients:
  • Base: 1 thick slice of toasted sourdough or crusty bread
  • Greens: Small handful of fresh rocket
  • Protein: 1/2 cup Glenisk Natural Whole Milk Cottage Cheese and 1–2 slices of smoked salmon
  • Toppings: Simple Cold Pickled Onions (recipe below) and fresh dill
  • Finish: A drizzle of extra virgin olive oil and “everything bagel” seasoning (black and white sesame seeds, poppy seeds, flaked onion, garlic, and salt)
Simple Cold Pickled Onions Ingredients:
  • 1 red onion (thinly sliced)
  • Vinegar (Apple cider or white vinegar)
  • A pinch of salt
  • A pinch of sugar

Savoury Smoked Salmon &

Cottage Cheese Toast recipe steps
  • Layer: Place rocket on the toast, then spread a thick layer of Glenisk Natural Whole Milk Cottage Cheese on top.
  • Top: Lay the smoked salmon and a generous pile of pickled onions on top.
  • Drizzle & Season: Drizzle with olive oil and garnish with fresh dill and “everything bagel” seasoning.

Simple Cold Pickled Onions
recipe steps
  • Jar: Stuff the sliced onions into a glass jar.
  • Fill: Fill the jar halfway with vinegar and the rest of the way with water.
  • Season: Add the salt and sugar.
  • Shake: Close the lid, shake well, and refrigerate for at least 1 hour before using.
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ingredients

6

count

nutrition

290

calories

total protein (g)

19

per serving

serves

1

servings

method ingredients
Ingredients:
  • Base: 1 thick slice of toasted sourdough or artisanal bread.
  • Protein: 1/2 cup Glenisk Fat Free Natural Cottage Cheese.
  • Produce: 1/2 cup halved cherry tomatoes (use a mix of red and yellow for color) and fresh microgreens or pea shoots.
  • The Kick: 1–2 tsp chilli oil.
  • Seasoning: A pinch of flaky sea salt.

recipe steps
  • Toast: Toast your bread until golden brown and firm enough to hold the toppings.
  • Spread: Apply a generous layer of Glenisk Fat Free Natural Cottage Cheese across the entire surface of the toast.
  • Arrange: Top the cheese with the halved cherry tomatoes and a handful of fresh microgreens.
  • Drizzle: Finish by drizzling the chilli oil over the tomatoes and Glenisk Fat Free Natural Cottage Cheese.
  • Season: Add a pinch of salt to taste.
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ingredients

9

count

nutrition

430

calories

total protein (g)

40

per serving

serves

4

servings

method ingredients
ingredients
  • 4 medium sweet potatoes (about 800 g total), scrubbed and halved lengthwise
  • 400 g cooked chicken breast, shredded or cubed
  • 300 g Glenisk Irish Strained High Protein (Lactose Free) Plain Yogurt
  • 2 tbsp olive oil
  • 2 tsp smoked paprika or chilli flakes
  • Juice of 1 lemon
  • Sea salt & cracked pepper, to taste
  • Fresh parsley, coriander, or microgreens to garnish
  • Optional: drizzle of honey or chilli oil for contrast
recipe steps
  • Bake the sweet potatoes: Heat oven to 200 °C / 400 °F. Rub the halved sweet potatoes with a bit of olive oil and bake cut-side down for about 35–40 minutes until tender and golden.
  • Prepare the yogurt dressing: In a medium bowl, whisk together Glenisk yogurt, remaining olive oil, lemon juice, paprika, salt, and pepper. Adjust seasoning to taste.
  • Warm the chicken: Gently heat the shredded chicken in a skillet or ovenproof dish until just warm, seasoning lightly with salt and pepper.
  • Assemble: Arrange the baked sweet potatoes on a serving platter, cut-side up. Top each with chicken, then spoon over the yogurt sauce.
  • Finish beautifully: Sprinkle with herbs and add an optional drizzle of honey or chilli oil for extra flair. Serve warm and watch the platter disappear.
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method ingredients
ingredients
  • 1 large cauliflower, cut into florets
  • 2 tablespoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 2 tablespoons honey

For serving

To garnish

  • Toasted pine nuts
  • Fresh coriander, chopped
method
  • Preheat your oven to 200°C (400°F).
  • In a large bowl, combine cauliflower florets, harissa paste, ground cumin, curry powder, salt, and 2 tablespoons of honey. Toss until the cauliflower is evenly coated with the spice mixture.
  • Spread the cauliflower on a baking sheet in a single layer.
  • Roast in the preheated oven for about 20-25 minutes or until the cauliflower is tender and golden brown.
  • Once the cauliflower is done, transfer it to a serving plate. Drizzle the warm honey over the roasted cauliflower.
  • Serve the honey harissa cauliflower on a bed of Glenisk Organic Greek Style Natural Yogurt.
  • Garnish the dish with pickled onions, toasted pine nuts, and chopped fresh coriander.
  • Enjoy your Honey Harissa Cauliflower with Yogurt, a perfect blend of flavors and textures! Adjust spice levels and honey quantity according to your taste preferences.
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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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Whether you’re looking for healthy snacks for kids or tasty family dinners, we have plenty of delicious recipes for you to choose from! Our yogurt and milk-based recipes are crafted with care, so they’re easy-to-follow and kid-approved.

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

18

count

nutrition

372

calories

total time

30

mins

serves

4

servings

method ingredients
ingredients

Falafel Balls

  1. 2 tbsp olive oil
  2. 1 medium red onion, minced
  3. 2 cloves garlic, crushed
  4. 1 green chilli, chopped
  5. 1 tsp ground cumin
  6. 1 tsp ground coriander
  7. 400g tin cooked chickpeas, drained
  8. ½ cup cooked bulgur wheat
  9. 100g breadcrumbs
  10. 2 tbsp lemon juice
  11. 15g fresh coriander, chopped
  12. 10g parsley (and or mint), chopped

Tahini yogurt dip

  1. 3 tbsp Glenisk organic greek style natural yogurt 
  2. 1 tsp tahini paste 
  3. half garlic clove, crushed 
  4. 1 tbsp lemon juice
  5. 1 tsp honey
  6. 1 tsp extra virgin olive oil 
method
  • Preheat oven to 190°C.
  • Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
  • In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
  • Shape into small balls and place on a baking tray greased with oil.
  • Bake for 25-30 minutes, turning once, until golden.
  • Mix all tahini dip ingredients together and serve with falafel.
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ingredients

9

count

nutrition

72

calories

total time

20

mins

serves

6

servings

method ingredients
ingredients
  1. 3 large chicken fillets
  2. 2 cloves garlic crushed
  3. 1 tsp grated fresh ginger
  4. 1 tsp chilli flakes or hot chilli powder or 1/2 hot chilli chopped
  5. Salt and pepper
  6. Juice of ½ a lemon
  7. 1 tbs sunflower oil
  8. 50g Glenisk organic bio low fat natural yogurt
  9. Wooden kebab sticks

Dipping sauce:

  1. 100g Glenisk organic bio low fat natural yogurt
  2. Juice of ½ a lemon
  3. 1 clove garlic crushed
  4. Pinch chilli
  5. Salt and pepper
method
  • Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
  • Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
  • Cover and leave in the fridge for at least 2 hours or overnight (ideally).
  • Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
  • For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.
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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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