Glenilen Farm

Lemon Curd, Raspberry Yoghurt Fool - A gorgeous & light dessert that the whole family will love. 🍋

Here's what you need for 4 servings:

Lemon Curd
• 2 large eggs
• 2 lemons, juiced
• 150g caster sugar
• 1.5 tbsp cornflour
• 110g butter, cold & diced

Additional Ingredients
• 1 x 500g Glenilen Farm Live Natural Yoghurt with Raspberries
• 250g fresh raspberries
• Edible flowers (optional)

Method
• To make the lemon curd, place all the ingredients except the butter into a heat proof bowl and whisk to combine.
• Place this bowl over a pot of gently simmering water and stir until the curd heats and thickens. (approx. 10 mins)
• Remove and add the butter and with a hand blender, blitz until combined and smooth.
• Place a disc of parchment paper directly on top and chill for a minimum of 3- 4 hours, preferably overnight.
• Take 200g of the fresh raspberries and using the back of a fork, mash the berries to make a chunky puree.
• To assemble, take your four serving glasses and layer the cooled curd, yoghurt and fresh berry puree.
• Top with the remaining raspberries and edible flowers (if using) and enjoy.

This spicy chicken salad with honey yoghurt dressing is the perfect midweek lunch.💛🍯

Here's what you need for 2 servings:

Salad:

• 2 chicken breasts
• 4 tbsp oil
• 1 tsp Cajun spice
• 1 tsp paprika
• Salt & pepper
• 500g salad leaves
• 1 spring onion
• 1 red chili (optional)
• 2 slices white bread

Dressing:

• 100g Glenilen Farm Natural Yoghurt
• 1 tsp whole grain mustard
• 1 tsp honey

Method :

• Cut your chicken into strips, add to a bowl and mix with the spices, salt, pepper and oil.
• Mix well and leave to marinate for a minimum of one hour.
• Preheat your oven to 200C/180C.
• Place the marinated chicken on a baking tray and place in the oven and cook for 20/25 minutes.
• Always make sure your chicken is cooked fully. It should reach a core temperature of 75C.
• Cut up the white bread and place on a tray and drizzle with oil and roast in the oven for 5-6 mins or until lightly golden brown.
• To make the dressing, simply mix the yoghurt, mustard and honey in a bowl and keep chilled until needed.
• To assemble the salad, place the salad leaves, spring onion, chili, chicken and bread croutons into a bowl.
• Drizzle over the dressing, toss well to coat everything and serve.

Start your Sunday with this scrumptious Apple Crumble Bircher Muesli. 🍎🥄

The recipe is as follows:

Serves: 4
Prep: 10 mins
Chill: Overnight

Bircher Muesli
100g porridge oats
115g Glenilen natural yoghurt
100ml milk
60ml apple juice
2 red apples, grated
2 tbsp golden raisins
Pinch ground cinnamon

Crumble Mix
30g porridge oats
45g plain flour
Pinch cinnamon
15g butter, melted
10g maple syrup

Additional
2 red apples, diced
300g Glenilen Farm Natural yoghurt

Method
To make the Bircher, add the oats, yoghurt, grated apple, milk, apple juice, cinnamon and raisins to a bowl and mix well.
Cover and chill this overnight.
To make the crumble mix, preheat your oven to 200C/180C fan.
Place all the ingredients into a bowl and mix to form a crumble mix.
Place on a lined tray and into the oven for 10 minutes or until lightly golden brown.
Remove and allow to cool.
To assemble, please the Bircher into a dish, top with more yoghurt, diced apples and the crumble mix

Top Tip: If you think your Bircher is too thick, add a drop of milk or apple juice. 🥛

The most beautiful Breakfast Yoghurt Scones recipe for the weekend. ✨

Here's the recipe:

Makes: 7
Prep: 15 mins
Bake: 20 mins

Ingredients
o 200g plain flour
o 1 tsp bicarbonate of soda
o 20g wheat bran
o 30g honey
o 25g butter
o 110g dried fruit
o 125g Glenilen Farm Live Natural Yoghurt
o 70ml buttermilk
o 1 egg, egg wash

Method
o Preheat your oven to 200C/180C fan.
o Line a tray with parchment paper & set aside.
o Into a mixing bowl, sieve in the flour and soda.
o To this add the bran and mix.
o Add the cubed butter and with clean hands, rub together to blend.
o At this stage, add the Glenilen Farm Live Natural Yoghurt, honey & buttermilk.
o Mix to form a soft scone dough.
o Roll on a lightly floured surface to a thickness of 2“.
o Using a 3” round cutter, cut out 7 scones.
o Place on the lined tray and egg wash.
o Bake in the preheated oven for 20 minutes.
o Remove and allow to cool before serving.

A weekend breakfast staple for sure to enjoy with a coffee. ☕

Now this one's a showstopper! 🤩

This Tropical Almond Yoghurt Cake is sure to get heads turning at your next special occasion.

Using Glenilen Farm Live Natural Yoghurt with Mango & Passionfruit - it makes the most perfectly scrumptious and moist cake.

Serves: 6
Prep: 15 mins
Bake: 55-60 mins

Cake
• 165g butter
• 165g caster sugar
• 3 medium eggs
• 100g ground almonds
• 150g self-raising flour
• 100g Glenilen Natural Yoghurt with Mango &Passionfruit

Icing
• 100g icing sugar
• 2 tbsp Glenilen Natural Yoghurt with Mango & Passionfruit
• Fresh mango to garnish (optional)

Method
• Preheat your oven to 180C/160C fan.
• Line a 2lb loaf tin with a paper liner or parchment.
• Into a bowl, mix the butter and sugar with a wooden spoon until soft and pale in colour.
• Add the eggs, one at a time mixing between each addition.
• To this add the flour and almonds and mix.
• Finally add the yoghurt and combine.
• Spoon this into the prepared tin and place in the centre of the oven for 55-60min. You can check by inserting a skewer to see if the cake is cooked.
• Once baked, remove and allow to cool.
• For the icing, simply mix the sugar and yoghurt and spoon over the cooled cake.
• Dice up some fresh mango and sprinkle this over the top of the icing and serve.

Be sure to give this one a go! 🥭🍰

🥣 Val's Granola Recipe 🥣

The perfect accompaniment to any Glenilen Farm Yoghurt. Give it a try this weekend!

What you'll need:

320g Oats
125ml Sunflower Oil
125ml Honey
35g Coconut
35g Pecans
35g Pumpkin Seeds
30g Chia seeds

Add your favourite nuts, seeds or dried fruit as you please!

- Combine the oats, oil and honey together.
- Bake for 20 mins at 180 degrees and mix
half way through.
- In a dry pan, toast your coconut, pumpkin seeds
and pecans.
-Mix with the oat mixture once ready,
and add any extras like dried fruit that you love!

*Top tip - double or triple the quantity to make a big batch to be able to have whenever you feel like and store in an air tight container. ✨

This heartwarming chicken soup is the perfect lunch or supper to batch cook for the week ahead! 🥣

Dollop some homemade garlic yoghurt using Glenilen Farm Live Natural Yoghurt to top it off along with a few crunchy croutons.

INGREDIENTS

1 tbsp Olive Oil
2 White Onions, chopped
3 Medium Carrots, chopped
1 tbsp Thyme Leaves, roughly chopped
1.4 l Chicken Stock
300 g Cooked Chicken, shredded
200 g Frozen Peas
5 tbsp Glenilen Farm Live Natural Yoghurt
1 Garlic Clove, Crushed
1/2 Lemon, Squeezed
Handful of Croutons to serve

METHOD

Heat the oil in a pan. Add the onions, thyme and carrots and gently fry for 10 mins.
Stir in the chicken stock, bring to a boil, cover, then simmer for 10 mins.
Add the cooked chicken and with a stick blender purée the soup. Season the soup with salt and pepper to your liking and then simmer for 5 mins
Mix the Glenilen Farm Natural Yoghurt, garlic, and lemon juice together.
Spoon the soup into bowls, add a dollop of the garlic yoghurt and croutons and serve. ✨

Kick start your week by making these wholesome Orange and Date Energy Balls to give you a pep in your step! 🍊🥥

Ingredients:

85 g Desiccated Coconut
190 g Medjool Dates
100 g Raisins
1 Large Orange, juiced
Zest of half an orange
120 g Porridge Oats
60 g Mixed Seeds
2 tbsp Cocoa Powder

Method:

Spread the desiccated coconut on a plate and set aside.
Place the dates, raisins, orange juice and zest, oats seeds and cocoa powder in a food processor and blitz until you have a sticky paste. Use your hands to shape into balls using the palm of your hands, roughly the size of a golf ball.
Then roll each ball in the desiccated coconut until they are coated.
Chill in the fridge for 1 hour to firm up.
Serve and enjoy with your afternoon tea or coffee fix!

Take your basic yoghurt and granola to the next level by making these delightful Kefir Protein Breakfast Tarts. ✨

With some fresh fruit these tarts are perfect for any breakfast or brunch. Be sure to give these beauties a go! 🍓

Here's what you need:

Ingredients:

100g porridge oats
30g whole almonds
25g mixed seeds (such as pumpkin & sunflower)
1 tbsp desiccated coconut
30g coconut oil
30g honey
1 x 350g Glenilen Mango Kefir Fresh Summer berries

Method:

Preheat your oven to 200C/180C fan.
Add the porridge, almonds, coconut and seeds to a food processor and blitz until it reaches a crumb consistency.
Add to a mixing bowl and set aside. Heat the coconut oil and honey to combine and add to the oat mixture and mix well.
Divide this mix between four x 10cm loose bottom, non-stick tart rings. Press down with a spoon to cover the base and sides.
Place in the preheated oven and bake for 8-10 mins or until lightly golden brown. Remove and allow to cool fully.
To serve, carefully remove the tarts, place on your serving plate and fill with the Glenilen Kefir Protein yoghurt and Summer berries.

This hearty lentil and sweet potato curry is the perfect comforting dinner on a Friday evening ✨

Our Signature Glenilen Farm Live Natural Yoghurt is the perfect cooling accompaniment.

Here's what you need:

INGREDIENTS 🥣

2 tbsp Olive Oil
2 tbsp Mustard Seeds
500 ml Vegetable Stocks
400 g Tin of Chopped Tomatoes
400 g Tin of Chickpeas, drained
3 tbsp Medium Curry Powder
1 Red Onion, Chopped
100 g Red Lentils
2 Medium Sweet Potatoes
Glenilen Farm Natural Yoghurt and Naan Bread to Serve

METHOD 🥣

Heat 2 tbsp vegetable orolive oil in a large pan, add the red onion and cook until soft
Add mustard seeds, medium curry powder and cook for 2 min more, then stir in the red lentils, sweetpotatoes, vegetable stock and chopped tomatoes.
Bring to the boil, then simmer for 20 mins. After 20 minutes add a drained 400g can of chickpeas, simmer for a further 10 – 15 minutes.
Stir in the lardons, tomatoes, courgette and pepper, and roast for 30 mins more. until the tomatoes have softened and the chicken is cooked.

Season with salt and pepper, and garnish with fresh coriander.
Pick up your ingredients and a pot of Glenilen Fam yoghurt today and get cooking!

Glenilen Farm Yoghurt Seed Pot is the perfect way tostart your Sunday morning off on the right foot! 👣 Add your favourite toppings to make the perfect breakfast! 🍓

Here's what you need:

Glenilen Farm Live Natural Yoghurt
1 tsp sunflower seeds
1 tsp pumpkin seeds
1 tsp of raisins
some fresh fruit of you choice such as raspberries, blueberries or strawberries

Our delicious and easy 4 Ingredient Pizza Scrolls is a great recipe to get the kids involved in to keep them busy in the kitchen at the weekend. 🍕

Here's what you need to make them:

185g Self Raising Flour (plus extra for dusting)
250g Glenilen Farm Live Natural Yoghurt
6 tbsp of Tomato Pasta Sauce
150g Grated Cheese

Method:
Preheat the oven to 180C/160C/Gas Mark 5
In a bowl add the flour and yoghurt and mix well together
Pop onto a floured surface and begin rolling with a rolling pin until about 1cm thick
Top with some pasta sauce and cheese (add whatever toppings you like, Ham, pineapple)
From the long end begin to roll the dough in towards you.
Once rolled up fully, cut into thick slices
Place onto a baking tray lined with brown paper
Place into the oven for 25-30 minutes until golden brown.
Serve warm or let cool and place into your lunch box.

✨ RECIPE 2 ✨

The perfect midweek & meat free supper 🤩

Lebanese Chickpea Falafel Wrap with Cumin Yoghurt. Packed full of flavour!

To serve 4 people, here's what you need:

Ingredients:

• 240g tin chickpeas, drained.
• 80g white onion, roughly chopped
• 16g fresh coriander
• 1 small red chili (optional)
• 3 garlic cloves
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp ground cardamom (optional)
• 1/4 tsp black pepper
• 4 tbsp plain flour
• 1/2 tsp bicarbonate of soda
• Vegetable oil for frying
• 4 white tortilla wraps
• ½ red onion
• 300g rocket or salad
• 250g Glenilen Natural Yoghurt with mango & passionfruit
• Pinch ground cumin

Method:

• To make the Falafel mix, place the chickpeas, onion, coriander, chili, garlic, cumin, salt, cardamom and pepper into a food processor and blitz to form a thick paste.
• Scoop into a bowl and add the flour and bicarbonate of soda. Mix and chill for 35-40mins.
• Remove once chilled and roll into 14 balls.
• Heat your oil to 180C and cook the falafels until lightly golden brown. You can keep them warm in the oven while cooking them all.
• You can also cook the falafels in your air fryer for 10-12 mins.
• To make the yoghurt dressing, mix the mango and passion fruit yoghurt with the cumin and keep cold until needed.
• To assemble, fill the wraps with salad, red onion slices and the falafel balls.
• Drizzle over the yoghurt and enjoy!

• Top Tip: You can add hummus to the wrap and your favourite vegetables to make it even more delicious! 😋

A great recipe by ⭐

✨ RECIPE MONTH ✨

Are you tired of the same old meals in your house? 😴

Stay tuned to our page to find a different recipe every day to give you some inspiration in the kitchen this Summer. 🤩

Turn on your post notifications for Glenilen Farm and get ready to cook up a storm! 👩‍🍳

Cheeky Monkeys 🙈

Smiles all around when a Glenilen Farm yoghurt pouch is in hand!

Our no added sugar pouch makes the perfect snack for your cheeky monkey! 🤩

Available in stores nationwide 📍

Our Live Natural Yoghurt is made to make you happy! 🎉

Full of gut friendly cultures, it is great for your gut health.

Did you know the milk used to make Glenilen Farm yoghurt comes from neighbouring farms? 🐮

Pick up your pot of Glenilen Farm Live Natural Yoghurt today, available in stores nationwide. 📍

This spicy chicken salad with honey yoghurt dressing is the perfect midweek lunch.💛🍯

Here's what you need for 2 servings:

Salad:

• 2 chicken breasts
• 4 tbsp oil
• 1 tsp Cajun spice
• 1 tsp paprika
• Salt & pepper
• 500g salad leaves
• 1 spring onion
• 1 red chili (optional)
• 2 slices white bread

Dressing:

• 100g Glenilen Farm Natural Yoghurt
• 1 tsp whole grain mustard
• 1 tsp honey

Method :

• Cut your chicken into strips, add to a bowl and mix with the spices, salt, pepper and oil.
• Mix well and leave to marinate for a minimum of one hour.
• Preheat your oven to 200C/180C.
• Place the marinated chicken on a baking tray and place in the oven and cook for 20/25 minutes.
• Always make sure your chicken is cooked fully. It should reach a core temperature of 75C.
• Cut up the white bread and place on a tray and drizzle with oil and roast in the oven for 5-6 mins or until lightly golden brown.
• To make the dressing, simply mix the yoghurt, mustard and honey in a bowl and keep chilled until needed.
• To assemble the salad, place the salad leaves, spring onion, chili, chicken and bread croutons into a bowl.
• Drizzle over the dressing, toss well to coat everything and serve.

Pop over to page to find more delicious recipes. ✅