Dinner Recipes, Lunch Recipes, New Healthy Recipes, Recipes, Snack Recipes

Tzatziki Dip with Vegetable Crudité Platter

Posted on May 21, 2026 by glenilenadmin

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Tzatziki Dip with Vegetable Crudité Platter

Servings people

Ingredients

Tzatziki Dip

1/2 a medium cucumber
2 cloves garlic
Pinch salt
1 tbsp chopped fresh dill
1 tsp apple cider vinegar
250 g Glenilen Farm Natural Yoghurt
1 tbsp rapeseed oil

Fruit & Vegetable

Olives
Black grapes
Mini carrots
Mini cucumbers
Cherry tomatoes
Mini peppers
Mini sweet corn

Method

To make the tzatziki, grate the cucumber using the large side of a box grater.
Place the grated cucumber into a clean kitchen cloth and squeeze out as much liquid as possible.
Transfer to a bowl and add the remaining ingredients, mixing well to combine.
Keep chilled until needed.
To serve, slice the vegetables and arrange on a platter with the tzatziki in the centre. Drizzle with a little rapeseed oil, finish with fresh dill, and enjoy.

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Berry Banana Smoothie Bowl

Posted on May 21, 2026 by glenilenadmin

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Berry Banana Smoothie Bowl

Servings people

Ingredients

Smoothie

300 ml Glenilen Farm Natural Yoghurt
150 g frozen raspberries
1 frozen banana, frozen in small chunks
1 tbsp honey
80 ml milk

Topping

4 tbsp granola
1 banana, sliced
10 raspberries
Fresh mint

Method

To make the smoothie bowl, simply add the frozen berries, banana, yoghurt, honey, and milk to a blender and blitz for about 30 seconds.
Spoon the smoothie mixture into two bowls.
Top with granola, sliced banana, berries, and mint, then enjoy.

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Natural Yoghurt Soda Bread

Posted on January 16, 2026 by glenilenadmin

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Natural Yoghurt Soda Bread

Servings

Ingredients

225 g plain flour
225 g wholemeal flour
1 tsp bicarbonate of soda
1 tsp table salt
500 g Glenilen Farm Natural Yoghurt
1 egg, for egg wash

Method

Preheat your oven to 220C/200C fan.
In a bowl, combine both flours, the salt, and the bicarbonate of soda, whisking to mix evenly.
Make a well in the center, add the yoghurt, and mix to form a soft dough. If the dough feels a little dry, add a splash of milk to bring it together.
Shape the dough into a round and place it on a lined baking tray.
Using a sharp knife, score a cross on top of the loaf and brush with egg wash.
Bake in the preheated oven for 30-35 minutes, or until golden brown and the base sounds hollow when tapped.
Transfer to a wire rack and allow to cool fully before slicing.

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Soda Focaccia Bread

Posted on September 10, 2025December 15, 2025 by glenilenadmin

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4.7 from 7 votes

Soda Focaccia Bread

Servings

Ingredients

400 g self-raising flour (plus extra for dusting)
1 Glenilen Farm Live Natural Yoghurt tub (used to measure the flour)
500 g Glenilen Farm Live Natural Yoghurt
1 tsp baking soda
5 tbsp olive oil + 2 tbsp for pouring on the tray

Optional Toppings

Extra olive oil
Sea salt
Olives
Sun-blushed tomatoes

Method

Preheat the oven to 220-230 C.
Place a baking tray with 2 tbsp olive oil in the oven to heat.
In a large bowl, mix the flour, yoghurt, baking soda, and 3 tbsp olive oil until a soft dough forms.
Carefully remove the hot tray from the oven. Spoon the dough onto it and gently spread out.
Bake as is, or drizzle with olive oil and scatter over sea salt, olives, or sun-blushed tomatoes for extra flavour.
Bake for 20-25 minutes, until golden and crisp on the outside but soft inside.
Serve warm, dipped into herb oil, pesto, or balsamic and olive oil.

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Soft Oat Banana Bites

Posted on August 19, 2025 by glenilenadmin

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3.9 from 8 votes

Soft Oatmeal Banana Bites

Servings squares

Ingredients

160 g porridge oats, blitzed
150 ml milk
50 g Glenilen Farm Natural Yoghurt
100 g banana, mashed

Method

Preheat the oven to 180C/160C fan.
Line a 9" square baking tin with baking paper.
Mix the oats, milk, yoghurt, honey, and a mashed banana.
Let them soak for a few minutes to allow the milk to absorb.
Press into the bottom of the tin and bake in the preheated oven for 20-25 minutes.
Cool in the dish for a few minutes before removing and cutting.

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Baby Porridge with Stewed Apple

Posted on August 19, 2025August 19, 2025 by glenilenadmin

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Baby Porridge with Stewed Apple

Servings portions

Ingredients

Porridge

40 g oats, blitzed
240 ml milk (or breast milk or fortified milk)
50 ml water

Apple Purée

1 Bramley apple
3 tbsp water
1/2 tsp honey

Method

Blitz the porridge oats in a food processor.
Add them to a saucepan with the milk and over a medium heat, cook for 3-4 minutes.
Set aside to cool, and once cooled, adjust with water if too thick.
Peel, core, and chop the apple and place it in a saucepan with the water and cook for a few minutes until a puree is reached. You can adjust the sweetness with a drop of honey as needed.
Serve the porridge in a dish with the stewed apple on top.

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Cheese & Veggie Quesadillas

Posted on August 19, 2025August 19, 2025 by glenilenadmin

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No ratings yet

Cheese & Veggie Quesadillas

Servings

Ingredients

1 tbsp vegetable oil
1/2 leek, sliced
1 pepper, sliced
2 carrots, grated
70 g grated cheddar cheese
Salt & pepper
10 x 6" flour tortillas
50 g cream cheese
20 g Glenilen Farm Natural Yoghurt

Method

To make the filling, in a pan, add the oil, leeks, and peppers.
Cook these over a gentle heat for 8-10 minutes until the vegetables have softened.
To this, add the grated carrot, season, and cook for a few minutes.
Remove and set aside to cool.
Once cold, add the grated cheese and mix well.
For the sauce, into a bowl, add the cream cheese and yoghurt, season and mix.
Arrange all 10 wraps on the table and divide the sauce over each.
Top 5 of them with the vegetable filling and sandwich with the remaining tortillas.
Onto a pan set over medium-low heat, cook the quesadilla on each side for 4-5 minutes, or until the filling is hot and the cheese is melted.
Remove from the heat and cut each one in half and then into bite-sized triangles.

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Glenilen Farm Smoothie Bowl

Posted on July 23, 2025July 23, 2025 by glenilenadmin

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Glenilen Farm Smoothie Bowl

Servings people

Ingredients

Smoothie

1 banana
200 g frozen mixed berries
200 ml Glenilen Farm natural yoghurt
100 g fresh berries
1 tbsp honey

Fruit & Nut Granola (Serves 4)

20 ml coconut oil
25 ml maple syrup
90 g porridge oats
20 g mixed seeds
1/2 tsp ground cinnamon
Pinch salt
20 g whole almonds, chopped
20 g walnut halves, chopped
25 g desiccated coconut
50 g dried fruits

To Decorate

1 banana, sliced
1 kiwi, sliced
50 g fresh berries
50 g granola

Method

For the granola, preheat your oven to 190C/170C fan.
Line a baking tray with parchment.
Add the oats, nuts, seeds, cinnamon & salt to a bowl. Mix.
Heat the coconut oil and maple syrup.
Add this liquid to the dry ingredients and mix to combine.
Spread this onto the lined tray and place in the oven for 15 minutes.
At this point, remove and stir the granola to stop it from burning.
Place back in the oven for another 15 minutes.
Once baked and golden brown all over, remove and cool.
Once cooled, add the diced apricot and desiccated coconut.
For the smoothie, add all the ingredients to a blender and blitz until smooth.
Scoop into two serving bowls and top with granola and fresh fruit.

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Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

Posted on June 10, 2025June 10, 2025 by glenilenadmin

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Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

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4.7 from 3 votes

Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

Servings people

Ingredients

For the Dressing

100 g Glenilen Farm live natural yoghurt
60 g mayonnaise
1-2 anchovy fillets, finely chopped
1 garlic clove, grated
1-2 tsp lemon juice
30 g grated parmesan
Salt & black pepper to taste

For the Salad

250 g pasta (any shape you love)
1 baby gem, chopped
1 cos lettuce, chopped

For the Chicken

2 large chicken breasts
1 egg
60 g fresh breadcrumbs
100 ml oil (for frying)
Sea salt

For the Chickpea Croutons

1 x 400 g tin chickpeas, drained and dried
1 tbsp olive oil
1/2 tsp each: sea salt, cumin, smoked paprika, garlic powder and dried parsley

Method

Cook the pasta in salted water until al dente. Drain and cool.
Make chickpea croutons: Toss chickpeas with oil and spices. Air fry at 200°C for 15 – 18 mins, shaking halfway, until crispy.
Cook the chicken:
◦         Dip chicken in beaten egg, then breadcrumbs.
◦         Shallow fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through.
◦         Season with sea salt and chop into chunks.
Make the dressing: Whisk together the Glenilen Farm live yoghurt, mayo, anchovy, garlic, lemon, and Parmesan. Season to taste.
Assemble: Toss pasta and lettuce with most of the dressing. Top with chicken, chickpeas, and extra dressing. Finish with more Parmesan and black pepper.

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Cauliflower Chickpea Tikka Masala

Posted on February 14, 2025February 14, 2025 by glenilenadmin

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5 from 1 vote

Cauliflower Chickpea Tikka Masala

Servings people

Ingredients

Cauliflower Marinade

1 large cauliflower
200 g Glenilen Farm Natural Yoghurt
1 juice of lemon
1 tsp chilli powder
1 tsp garam masala
1 tsp turmeric powder

Tikka Masala Sauce

1 medium onion, peeled & chopped
4 cloves garlic, peeled
20 g fresh ginger, peeled & chopped
1 tbsp vegetable oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp ground cinnamon
1/4 tsp ground cloves
1000 ml passata
150 g coconut cream
Pinch of sugar
Salt & pepper
400 g tin chickpeas, drained

Garnish

Fresh coriander
2 tbsp Glenilen Farm Natural Yoghurt
1 fresh red chilli, chopped

Method

Preheat your oven to 200C/180C fan.
Toss the cauliflower in all the marinating ingredients.
Place them on a tray and roast in the oven for 30 mins, until lightly charred.
Remove and set aside until needed.
For the sauce, add the onions, ginger and garlic to a blender to make a paste.
Pour the oil onto a saucepan and add the puree veg mixture.
Cook over medium heat for 1 minute and add the spices.
To this add the passata and coconut cream.
Cook for 5-6 minutes and adjust the seasoning with sugar, salt & pepper.
Add the chickpeas and the charred cauliflower.
Cook these in the sauce for two minutes and when serving, top the curry with fresh coriander, yoghurt and fresh chilli.
Pair this with boiled rice & naan bread.