method

• Preheat the oven to 200°C.  Line a baking tray with baking paper.
• To make the cinnamon rolls add the flour, milk and Glenisk organic greek style coconut & vanilla yogurt to a large mixing bowl, and stir until they are well mixed.
• Tip the dough out onto a well-floured surface and bring the mixture together into a ball shape. Dust the surface with flour again and roll out dough to form a large rectangle approx. ½ cm thick.
• Brush the dough with approximately 2 tablespoons of the melted butter (leaving a little butter to brush over the top before baking them in the oven). Sprinkle the sugar and cinnamon evenly over the rectangle of dough. Tightly roll the rectangle up into a large sausage. Using a sharp knife, cut into rounds approx. 5cm thick.
• Place the rounds onto the baking tray.  Brush the top of the rolls with the remaining melted butter.
• Bake for 30 mins. If browning too quickly, place a sheet of baking paper over the top to prevent them from burning. Allow to cool completely on a cooling rack before topping them with the drizzle.
• To make the yogurt drizzle place the cream cheese, icing sugar, Glenisk organic greek style coconut & vanilla yogurt and water in a bowl, mix well until smooth and drizzle over the cooled rolls.

method

• Peel and slice the squash and sweet potato. Lay on a tray and season well, drizzle with oil.
• Roast in a hot oven for 30 mins approx. until tender and slightly charred.
• Add stock cube to 150mls boiling water, stir to dissolve, and pour over couscous. Cover and set aside.
• Slice beetroot.
• Mix dressing ingredients and set aside.
• Mix parsley, lemon juice, zest and chilli into couscous once all stock is absorbed. Season well with Salt and pepper.
• Put couscous into a large bowl, pile with root vegetables and beetroots and drizzle over the dressing.
• Garnish with dill, toasted almonds and more caraway seeds.

method

• Pre-heat the oven to 180°C / 350°F / Gas Mark 4 and season the crème fraîche.
• Put 1 tablespoon of Glenisk Organic Crème fraîche each in four ramekins.
• Top with a layer of chorizo slice(s).
• Add 1 tomato, halved, in each ramekin.
• Add 1 more tablespoon of crème fraîche in each ramekin.
• Crack in the egg in each ramekin.
• Bake in a bain-marie in the oven for 15 minutes. The bain-marie will help the crème fraiche to cook slowly and evenly, to avoid splitting. If it does split slightly, don’t worry, it will still taste great!
• Serve topped with freshly chopped parsley and coffee.

method

• Using a fork, flake the mackerel fillets into a bowl, ensuring to remove any bones or skin.
• Add the spring onions, yoghurt and lemon juice to the mackerel and stir together.
• Keep fresh in the fridge for up to 3 days.

Serving suggestion

Spread on a slice of the Oat and Seed Yoghurt Loaf

method

• Heat the oven to 200°C, prepare a baking tray, pour 1 tablespoon of oil into it, add the cauliflower cut into pieces, toss it in the oil, season with salt and bake it in the oven for 25 minutes.
• Heat a pan, add some oil, add the onions and cook for 10 minutes on a low heat until they are translucent, add the garlic and cook for a further 2 minutes.
• Add all the spices and bay leaves and cook for 3 minutes on a low heat, make sure the spices don’t burn.
• Remove the bay leaves and add in both of the yogurts and stir, cook for a further 5 minutes on a low heat to ensure the yogurt does not split. Add the roasted cauliflower and cook for a further 5 minutes.
• Sprinkle on the toasted almonds and fresh coriander and serve with rice or naan breads.

method

• Add the Glenisk organic greek style natural yogurt to the bowl. 
• Grate over the carrot, beetroot and apple.
• Squeeze over the orange juice and harissa paste.
• Sprinkle over the zest.
• Drizzle the olive oil on top.
• Add the seeds on top and season.

method

• Chop the sweet potatoes in half lengthwise, place on a microwave-proof plate and pierce the flesh a couple of times to prevent them from bursting. Cook at 900w for about 5 minutes until they are soft and the middle can be scooped out. Preheat the oven to 200c. Allow the microwaved sweet potatoes to cool until you can handle them. Scoop out the middle of the potatoes with a teaspoon, leaving a rim around the edge so they do not collapse when oven cooking. Keep the surplus flesh for another recipe.
• Spray the potato skins with oil and place on a parchment-lined baking tray and cook for 15 minutes until crisp (ovens may vary so keep an eye on them) remove from the oven
• To make the sweet potato filling cook the broccoli for 1 and ½ minutes (al dente) add it to a bowl along with the feta, red onion and balsamic vinegar, season to taste. Divide the filling evenly between the potato skins and place them to the oven for 5 minutes until the filling is warmed through. Top with chives and serve with the cool lime dressing.
• To make the cool lime dressing add Glenisk High Protein Lactose Free Natural Yogurt, lime juice, lime zest, chopped chives to a bowl and mix well. Cover and store in a refrigerator until ready to use.

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

• 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.