ingredients

12

count

nutrition

337

calories

total time

10

mins

serves

6

servings

method ingredients
ingredients
  1. 1 cup Glenisk organic greek style natural yogurt
  2. 1 cup Glenisk organic low fat milk
  3. 1 cup plain flour
  4. 1 1/2 cups whole-wheat or brown flour
  5. 1/2 cup oat bran
  6. 1/4 cup sugar
  7. 1/2 tsp salt
  8. 2 tsp baking powder
  9. 2 tsp baking soda
  10. 3 eggs
  11. 1/4 cup butter, melted and cooled
  12. 2 cups blueberries
method
  • In a large bowl, whisk together the two flours, oat bran, sugar, salt, baking powder and baking soda.
  • In a separate bowl, beat the eggs, then add the melted butter, yogurt and milk. Stir to combine.
  • Pour the egg mixture into the flour mixture and stir just until blended. The batter will be thick. Fold in the blueberries.
  • Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake. Batter containing whole wheat tends to brown quickly, leaving the interior uncooked, so cook the pancakes slowly (4 to 6 minutes each) over low heat.
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ingredients

7

count

nutrition

226

calories

total time

150

mins

serves

4

servings

method ingredients
ingredients
  1. 250g Glenisk organic bio whole natural yogurt
  2. 2 tbsp curry powder
  3. 1 tbsp cumin
  4. 5 cloves of garlic
  5. 4 chicken breasts, sliced in
    bite-sized portions
  6. 1 tbsp lemon juice
  7. 1 tbsp mango chutney
method
  • Preheat an oven to 200°C/200°C fan/400°F.
  • Make the sauce by placing the curry powder, cumin, lemon juice, garlic, chutney and yogurt into a large mixing bowl and whisk together until smooth.
  • Stir the chicken portions through the mix until well coated.
  • Cover and place in the fridge to allow marinate for at least 2 hours.
  • Spread the chicken evenly on a roasting tray or ovenproof dish.
  • Bake in the oven for 10 minutes, flip the chicken portions over and bake for a further 10 minutes or until cooked through.
  • Serve in a bowl or flatbread with preferred accompaniments. 
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