Going Greek With Glenisk!

Going Greek With Glenisk!
No Hardship
Preparing breakfast,
with yogurt, fruit and oat flakes (recipe below).

Ever since coming across thick creamy yogurts in France during summer holidays many moons ago, I have always liked them. So I was very happy to see that Glenisk are now doing them and happier again to get some samples.

And I have indeed been enjoying the new Strained Greek Yogurts. It looks like as if they have benefits for fitness fans and for anyone watching their weight. Check the details here.   

What are Greek yogurts? Well here’s one explanation: It's yogurt with much of the watery whey removed to make it thicker. In other words, Greek yogurt. But you can only call it that if it is properly Greek, as the recent legal battle confirmed. In January the British Court of Appeal ruled that Greek yogurt must be made in Greece; otherwise it's merely "strained". Read more of this UK Telegraph article here.


Glenisk Authentically Strained Greek Style Yogurts come in many flavours and  the new range is surprisingly thick and creamy for a fat free yogurt. A 150g serving contains about 100 calories, so you can enjoy a great taste minus the guilt!

Already I have a few favourites, especially that delicious strawberry. I have also used one to add to oat flakes and fruits overnight for breakfast and another has been used by the official blog cook as an ingredient in her absolutely delicious Banana Bread. (brownie points+++++!)

But what else can you do with them? Well Glenisk have thought of that too and supplied a range of recipes (below). I must try that Smoked Salmon one. Take your pick. Going Greek, or should I say going Greek style, with Glenisk is no hardship.
Pancakes (left) and Smoked Salmon Yogurt Cup
Simple Protein pancakes topped with Greek Yogurt & Fresh Fruit
Ingredients
2 Eggs
1 Banana (ripe)


Method
Mash ripe banana well, add in whisked eggs and mix together.
Warm a non-stick or cast iron pan to medium, add oil and add mixture to pan.
Let the cake set for thirty seconds (or when the centre bubbles) and flip it!
Top with Glenisk Natural 0% Greek Protein Yogurt and fresh berries!


Glenisk Smoked Irish Salmon Yogurt Cup
Ingredients
4 tbsp Glenisk Natural 0% Greek Protein Yogurt
1 tbsp Burren Smokehouse smoked salmon, chopped
5 capers
Sprinkle of chopped fresh dill
Zest of ¼ lemon
Squeeze of fresh lemon juice
1 tbsp extra virgin olive oil


Method
Start off with the Natural Yogurt as the base of the dish.
Chop the Smoked Salmon sprinkle over the top & add a squeeze of lemon juice
Add the Capers & some fresh Dill
Season with the lemon zest, some salt & black pepper and a glug of olive oil (optional)
Serve with bagel chips


Overnight Oats (1 serving)
Ingredients
35g Steel cut porridge Oats
200g Glenisk Natural 0% Greek Protein Yogurt
Mixed Blueberries, Strawberries & Raspberries
Optional: Chia Seeds, Cacao Nibs, Honey


Method
Layer the porridge, yogurt and fruit in a jar or bowl.
Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.
In the morning stir so all the layers are mixed together and top with more fruit and anything else you might like to add.


Energy Boosting Smoothie (2 servings)
Ingredients
2 tbsp cocoa powder
2 tbsp peanut butter
1 banana (peeled and chopped)
230g Glenisk Natural 0% Greek Protein Yogurt
Cinnamon to Taste


Method
Pour peanut butter, cocoa powder, Glenisk Organic Yogurt and ice cubes into blender and mix at high speed.
Slice banana, add into mixture, and re-blend.
Pour smoothie into two cups and serve.
Sprinkle dash of cinnamon on top for extra flavour


Sweet Potato Fries with Cool Yogurt Ranch Dip
For the Fries
2 medium/large sweet potatoes
1 tablespoon cornstarch
big sprinkle of cayenne (about 1/8 teaspoon)
big sprinkle of cumin (about 1/8 teaspoon)
2 tablespoons oil
Salt & Pepper to season


For the Dip
150g Glenisk Natural 0% Greek Protein Yogurt
2 tsp White Wine Vinegar
2 Garlic Cloves – minced
2 tbsp finely chopped onion
Salt & Pepper to Season


Method
Preheat the oven to 200 C/ Gas Mark Seven
Using a sharp knife, cut the potatoes into chip like pieces (keep them relatively the same thickness as this will help them cook evenly)
Soak the fries for 10-15 mins
Place the Cayenne, Cumin & Cornstarch into a bowl and toss the (patted dry) fries in the mix to coat them. Transfer them to a non-stick baking tray and cook for 40 minutes (turning half way through)

While the fries are cooking, make your dip. In a small bowl, stir together all the ingredients. Taste and add salt and pepper as desired.

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