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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Yoghurt Carrot Cake Traybake

Posted on February 9, 2026February 9, 2026 by glenilenadmin

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Yoghurt Carrot Cake Traybake

Servings squares

Ingredients

Cake

90 g plain flour
130 g wholemeal flour
1.5 tsp baking powder
1/2 tsp bicarbonate soda
1 tsp ground cinnamon
Pinch salt
80 ml vegetable oil
150 g honey
2 medium eggs
245 g Glenilen Farm Natural Yoghurt
335 g grated carrots
150 g currants

Decoration

100 ml Glenilen Farm Natural Yoghurt
1 small carrot, grated

Method

Preheat your oven to 180C/160C fan.
Line a 9-inch square baking tin with parchment and set aside.
Add the wholemeal flour, plain flour, bread soda, baking powder, salt, and spices to a bowl and mix well. Make a well in the centre.
Add the oil, eggs, yoghurt, and honey, and mix to combine.
Add the grated carrot and currants and mix through (use the largest side of the grater, you want visible strands of carrot, not a fine mush).
Spoon the mixture into the lined tin.
Bake in the preheated oven for 45-50 minutes.
Remove and allow to cool completely.
Once cold, cut into bite-sized pieces.
To serve, top each piece with a small spoon of yoghurt and a little grated carrot.

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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 10 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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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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Mini Pizza Bagels

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

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Mini Pizza Bagels

Servings

Ingredients

Bagels

120 g plain flour
125 g Glenilen Farm Natural Yoghurt
1 tsp baking powder
Pinch salt
Cold Water
1 egg for egg wash
Sesame/poppy seeds (optional)

Topping

8 tbsp tomato sauce
6 slices of pepperoni
Grated mozzarella

Method

To make the bagels, into a bowl add the flour, yoghurt, baking powder and salt.
Mix to form a soft dough.
You may need to add a drop of water to help bind.
Roll these into 4 small rounds and, using your finger, make a hole in the center of each.
Preheat your oven to 200C/180C fan.
Egg wash the bagels and sprinkle the sesame and poppy seeds over the top.
Bake in the preheated oven for 12-15 minutes or until golden brown all over.
Remove and allow to cool.
Once cold, cut in half, spread each half with tomato sauce, top with cheese and pepperoni slices and pop back into the oven for 5 minutes.
Enjoy warm or cold the next day.

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Mini Egg Frittatas

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

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Mini Egg Frittatas

Servings frittatas

Ingredients

6 large eggs
45 g Glenilen Farm Natural Yoghurt
Salt & pepper
100 g cooked, diced ham (optional)
50 g baby spinach, chopped
1/2 red pepper, diced
6 cherry tomatoes, halves
2 spring onions, chopped
70 g red cheddar cheese, grated

Method

Preheat your oven to 180C/160C fan.
Grease 6 muffin inserts with oil.
Whisk eggs, yoghurt, salt and pepper.
Stir through the ham, vegetables and cheese.
Divide the mixture between the 9 inserts.
Bake for 20-25 minutes, or until the top is lightly golden and the center springs back when touched.
Served immediately, or chill and store in an airtight container for up to 3 days.

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Tropical Almond Yoghurt Cake

Posted on August 5, 2025 by glenilenadmin

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4.7 from 3 votes

Tropical Almond Yoghurt Cake

Servings

Ingredients

Cake

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

Icing

100 g icing sugar
2 tbsp Glenilen Farm Natural Yoghurt with Mango and 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 center of the oven for 55-60 min. 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.