Glenisk organic strawberry with a banana if you’re feeling under the weather..

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Chicken & Chickpea Curry @Glenisk @delaliciousfood

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

https://glenisk.com/recipes/chickpea-spinach-squash-curry

Cranberry & Pecan Porridge bread recipe @flahavans

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flahavans
We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats #FriendsOfFlahavans #IrishBrands

Serves 8|Takes 65 minutes

INGREDIENTS:

360g of Flahavan’s Organic Oats
500g of Glenisk Organic Natural Yogurt
60g of Pecans (reserve a few to decorate the top)
50g of Dried Cranberries
60g of Honey
1 Egg
2 tsp Bicarbonate of Soda
4 tbsp of Milk
Pinch of Salt

METHOD:

Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked).
Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m

Delighted to see our friends @gleniskinsta back @flahavans

flahavans's profile picture
flahavans
We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats #FriendsOfFlahavans #IrishBrands

Serves 8|Takes 65 minutes

INGREDIENTS:

360g of Flahavan’s Organic Oats
500g of Glenisk Organic Natural Yogurt
60g of Pecans (reserve a few to decorate the top)
50g of Dried Cranberries
60g of Honey
1 Egg
2 tsp Bicarbonate of Soda
4 tbsp of Milk
Pinch of Salt

METHOD:

Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked).
Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m

Glenisk Gingerbread Granola Yogurt Parfait

glen ginger granola tw jan 16

Ingredients

  • ​250g Glenisk Greek 0% Fat Vanilla Yogurt 
  • 140g Porridge Oats
  • 55g sliced almonds
  • 65g chopped walnuts
  • 50g dark brown sugar
  • 60g dark treacle
  • 40ml of vegetable oil
  • ½ tbsp. vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 75g raisins

Method

  1. Preheat oven to 150ºC. Line 2 large baking sheets with foil.
  2. In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
  3. Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
  4. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  5. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  6. Granola can be stored up to 2 weeks in an airtight container and refrigerated.

http://glenisk.com/recipes/gingerbread-granola-yogurt-parfait

Glenisk Gingerbread Granola Yogurt Parfait

glen ginger granola tw jan 16

Ingredients

  • ​250g Glenisk Greek 0% Fat Vanilla Yogurt 
  • 140g Porridge Oats
  • 55g sliced almonds
  • 65g chopped walnuts
  • 50g dark brown sugar
  • 60g dark treacle
  • 40ml of vegetable oil
  • ½ tbsp. vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 75g raisins

Method

  1. Preheat oven to 150ºC. Line 2 large baking sheets with foil.
  2. In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
  3. Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
  4. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  5. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  6. Granola can be stored up to 2 weeks in an airtight container and refrigerated.

http://glenisk.com/recipes/gingerbread-granola-yogurt-parfait