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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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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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Breakfast Yoghurt Scones

Posted on January 8, 2025January 30, 2025 by glenilenadmin

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5 from 2 votes

Breakfast Yoghurt Scone

Servings Scones

Ingredients

200 g plain flour
1 tsp bicarbonate of soda
20 g wheat brand
30 g honey
15 g butter
110 g dried fruit
125 g Glenilen Natural Yoghurt
70 ml buttermilk
1 egg, egg wash

Method

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

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Easy Porridge Bread

Posted on September 23, 2021November 3, 2021 by glenilenadmin

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3.9 from 508 votes

Easy Porridge Bread

With this recipe, you can't go wrong so quick and easy all you have to do is let your oven do the work.

Servings people

Ingredients

500 g Glenilen Farm Natural Yoghurt
360 g Porridge Oats
35 g Sunflower Seeds
35 g Pumpkin Seeds
2 tsp Bread Soda
1/2 tsp Salt
1 Egg
1 tbsp Milk

Method

Preheat oven to 180°C/ 160C Fan / Gas Mark 4.
Add all the ingredients into a bowl and stir until well combined.
Place into an oven proof dish lined with parchment paper.
Add the mixture to the dish and ensure it is spread evenly.
Sprinkle with some extra oats and seeds.
Place into the oven and cook for 50 minutes.
After the 50 minutes remove the bread from the tin and place back into the oven for another 10 minutes.
After the 10 minutes remove from oven and allow to cool.
Enjoy with a cup of tea/coffee and serve with Glenilen Farm Butter.

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Spicy Potato Wedges with Garlic Yoghurt Dip

Posted on September 23, 2021September 23, 2021 by glenilenadmin

Delicious Recipes

Glenilen Farm Garlic Yoghurt Dips with Spicy Potato Wedges

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4.5 from 2 votes

Spicy Potato Wedges with Garlic Yoghurt Dip

Easy garlic yoghurt dip that is perfect paired with wedges, pizza & chicken.

Servings

Ingredients

For the Spicy Wedges

6 Medium Wash Potatoes (Roosters)
2 tbsp Olive Oil
1 tsp Chilli Flakes (Optional - remove if you don't want spicy wedges)
1 tsp Paprika
1 tsp Mixed Herbs
1 tsp Garlic Granules
Pinch of Salt and Pepper

For the Garlic Dip

200 g Glenilen Farm Natural Yoghurt or Glenilen Farm 0% Fat Greek Style Natural Yoghurt
2 Garlic Cloves (Crushed or Finely Chopped)
1 tsp Parsley or Coriander (dried or freshly chopped)
Pinch of Salt and Pepper

Method

Preheat oven to 220C/200C Fan /Gas Mark 6.
Cut potatoes into wedges, leaving the skin on.
Place into a bowl and add oil and spices, toss the potatoes in the oil and spices until well covered.
Place into the oven for 30-40 minutes until cooked through (tossing midway through).

For the Garlic Dip

Add yoghurt, garlic, herbs, salt, and pepper into a bowl and stir until well combined.
Serve the wedges with a side of garlic dip and enjoy!

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Roasted Vegetable Soup

Posted on September 23, 2021November 3, 2021 by glenilenadmin

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5 from 1 vote

Roasted Vegetable Soup

Sure to keep you warm from the inside out.

Servings people

Ingredients

1 Onion (Red or White), cut into 8 wedges
1 Small Butternut Squash
2 Medium Carrots
2 Good Sized Parsnips
1 Small Potato
2 Garlic Cloves
1 tbsp Ras el Hanout
1.5 tbsp Rapeseed Oil
1.3 litres Hot Vegetable Stock
4 tbsp Glenilen Farm Natural Yoghurt
1 tbsp Finely Chopped Mint

Method

Heat oven to 200C/180C Fan/Gas Mark 6.
Prep garlic and peel and dice vegetables into2cm chunks.
Tip all the vegetables and the garlic into a roasting tin/ oven proof dish. Season and sprinkle over the Ras el Hanout. Drizzle over the oil and mix well.
Roast vegetables for 30-35 mins, turning the halfway through, until they are tender and starting to caramelise.
Transfer the roasted vegetables to a large pot or pan, pour over the hot stock and simmer uncovered for 10 mins.
Allow the soup to cool to a safe temperature and then purée in a food processor or with a hand blender, until smooth, taste and season as appropriate.
Serve warmed through with a dollop of Glenilen Farm Natural yoghurt, a grinding of black pepper and a little fresh mint (optional) and some brown bread.

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Caesar Salad with 0% Fat Yoghurt Dressing

Posted on September 23, 2021May 26, 2022 by glenilenadmin

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Glenilen Farm Caesar Salad with Yoghurt Dressing

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2 from 1 vote

Caesar Salad with Yoghurt Dressing

Servings people

Ingredients

Dressing

1 Garlic Clove
2 Anchovies from a tin (optional)
Medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp Glenilen Farm Natural Greek Style 0% Fat Yoghurt
2 tbsp White Wine Vinegar
1 tbsp Dijon Mustard
Salt and Pepper to taste

Salad

2 Chicken Breasts
50 g Croutons
75 g Smoked Bacon Lardons
1 Large Romaine Lettuce

Method

Rub 2 chicken breasts with 1 tbsp olive oil, season with salt and pepper.
Place in a hot plan over a medium heat and leave for 4 minutes.
Turn the chicken, then cook for 4 mins more.
To check if the chicken is cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.
Once the chicken is cooked, remove from the pan, and cut into bit size strips.
Add your bacon lardons to the pan and cook for5-8 minutes or until crispy.
Tear the romaine lettuce into big pieces.
Place lettuce, chicken, bacon and croutons into bowl and sprinkle with the Caesar dressing and toss with a spoon.
Grate some parmesan on top and enjoy!