method ingredients
ingredients
  • 4 tbsp Glenisk organic bio whole natural yogurt
  • 2 tbsp Mayonnaise
  • 1/2 tsp Lemon pepper seasoning
  • 1 tsp Dried parsely
  • 1 tsp Garlic powder
  • 1/2 tsp Mustard
  • 1 tsp Honey
  • 3 tbsp Water
  • 1/2 tsp Apple cider vinegar
  • 1/2 tsp Salt
  • Chives to garnish
method
  • Add the yogurt and mayo into a bowl with all seasonings. Add your mustard, honey, water and apple cider vinegar until you get a runny consistency.

    Tip: If your sauce turns out thick, add an extra splash of water.
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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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method ingredients
ingredients
method
  • Mix Glenisk organic 0% fat strained protein vanilla yogurt, oats, chia seeds and peanut butter in a ramekin
  • In a separate bowl, melt the chocolate with a teaspoon of coconut oil
  • Mix your choice of cereal into the melted chocolate
  • Place your chocolate cereal mix on your oat mixture
  • Place in the fridge overnight
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ingredients
method
  • In a bowl add your yogurt, matcha powder and honey together and then mix.
  • In a separate bowl add your frozen blueberries and then microwave for 30 seconds or until the blueberries turn a jam like texture.
  • Assemble your yogurt bowl with your blueberries and other toppings of choice. Enjoy this innovative way of having yogurt for breakfast.
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method ingredients
ingredients
  • 3 tbsp Glenisk High Protein Natural Yogurt
  • 100g tuna
  • 1 tbsp scallions
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • Pinch of salt
  • 1/2 tsp mustard
  • 1 small pickle
  • 1/2 tsp chives
  • Seeds to garnish (optional)
  • 4 cream crackers
method
  • In a bowl add your tuna and all your seasonings and herbs.
  • Add your mustard and chopped pickles before finally adding your yogurt.
  • Mix well together before spreading over your crackers.
  • Garnish with your seeds of choice and enjoy.
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ingredients

5

count

nutrition

201

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
method
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ingredients

16

count

nutrition

193

calories

total time

90

mins

serves

6

servings

method ingredients
ingredients

Crab Cakes

  1. 280g crabmeat
  2. 150g panko breadcrumbs
  3. 100g cooked crushed potatoes        
  4. 2 tbsp Glenisk Organic Greek Style Natural Yogurt
  5. 1 tbsp dried tarragon
  6. 1 tbsp chives (chopped)
  7. 4 spring onions (chopped finely)
  8. Zest of 1 lemon
  9. Olive oil for frying
  10. Salt and pepper to taste

Yogurt Tartar Sauce

  1. 100g Glenisk Organic Greek Style Natural Yogurt
  2. 1 tsp chopped capers
  3. 1tbsp chopped gherkins
  4. 1 tbsp chopped fresh parsley
  5. Juice ½ lemon
  6. ¼ tsp paprika
method
  • Check the crab meat thoroughly for any pieces of shell before adding it to a large mixing bowl along with the breadcrumbs, yogurt, tarragon, chives, spring onion, lemon zest, potato and combine well. Season with salt and pepper to taste.
  • Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
  • Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
  • For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.
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ingredients

6

count

nutrition

228

calories

total time

40

mins

serves

12

servings

method ingredients
ingredients
  1. 450g Glenisk organic 0% fat strained protein natural yogurt
  2. 300g jumbo oats
  3. 4 bananas
  4. 2 tsp bread soda
  5. 60g walnuts
  6. 75g dark choc, cut into chunks
method
  • Preheat an oven to 200°C/180°C fan/400°F and grease or line a loaf tin with parchment.
  • Place the oats and bread soda in a large mixing bowl. Add three of the peeled bananas and walnuts into the bowl. Rub the bananas and walnuts with your hands through the oat mix until well combined.
  • Stir in the yogurt and dark chocolate chunks until no dry oats remain.
  • Pour the mixture into the prepared loaf tin. Cut the fourth banana lengthways in half and press into the top of the mixture. Scatter some extra walnut and dark chocolate chunks on top before baking in the oven.
  • Bake in the oven for 40 minutes or until a skewer comes out clean.
  • Remove from the oven and allow to cool on a wire rack.
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ingredients

8

count

nutrition

170

calories

total time

25

mins

serves

10

servings

method ingredients
ingredients
  1. 75g frozen peas
  2. 1 courgette
  3. 50g butter
  4. 2 tbsp Glenisk Organic Bio Whole Natural Yogurt
  5. 1 tbsp fresh lemon juice
  6. 1 tbsp parmesan, finely grated
  7. 200g smoked salmon, roughly sliced
  8. 100g defrosted cooked prawns
method
  • Defrost the peas in a bowl of lukewarm water.
  • Use a julienne peeler or spiralizer (if you have neither thinly slice the courgette into long slices) to create spaghetti-like courgette strips. 
  • Bring a pan of water to the boil, remove from the heat and add the courgetti for 5 minutes. Strain and rinse the courgetti until running cold water until fully cooled.
  • Melt the butter in a large saucepan over a low heat, stir in the yoghurt, lemon juice and grated parmesan until well combined. 
  • Stir through the smoked salmon, prawns, strained peas and courgetti until well coated in the sauce and fully warm through.
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ingredients

8

count

nutrition

170

calories

total time

25

mins

serves

10

servings

method ingredients
ingredients
  1. 2 bananas(medium)
  2. 2 eggs
  3. 160g Flahavan’s Organic Jumbo oats
  4. 140g Glenisk Organic Bio Whole Natural Yogurt
  5. 2 tsp cinnamon
  6. 2 tsp baking powder
  7. 1/4 tsp sea salt
  8. Oil for cooking
method
  • Place all ingredients apart from the oil into a blender and blend until smooth.
  • Heat a non-stick pan over medium heat and add a brushing of oil.  When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.  Flip pancake and cook for another minute or until pancake is cooked through.
  • Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.
  • Stack pancakes and top with yogurt, fruit and honey.

Serving suggestion

Yogurt, fresh berries, nuts, seed and honey.

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