Jar Ideas

There is certainly something satisfying about making fabulous food from scratch; and that is precisely what we do here at Glenilen Farm. We believe that beautiful food doesn’t have to be complicated but rather that through simple, fresh ingredients the most wholesome dishes are created. We want to share some of our recipes with you today and hope that you will love them and enjoy them as much as uS.


How to Make Greek Yoghurt at Home…using Glenilen Farm Live Natural Yoghurt

In this recipe Val shows you how to make strained Greek yoghurt at home using our Natural Live Yoghurt and turning it into a special dessert…yum!


Overnight Oat pots
Great for a ready to go breakfast !
  1. 100 g Natural Yoghurt & Blueberry yoghurt
  2. 25g oatmeal
  3. 1 tablespoon seeds / nuts (optional)
  1. Mix the blueberry and natural yoghurt layers well.
  2. Add the oatmeal and seeds if liked and mix well.
  3. Place in either a bowl or individual glass pots with lid.
  1. Another option is to add grated apple.
Glenilen Farm http://www.glenilenfarm.com/

Tea Cakes

Baked Lemon Cheesecake
We really like this yummy and not too rich or heavy dessert, yet even better with a dollop of whipped GF double cream, and still better again with a berry compote at the side. It keeps well in the fridge for a few days.
  1. • 12 oz/ 350 g GF low fat cream cheese
  2. • 2 eggs
  3. • 4 oz/ 110g caster sugar
  4. • 12g/0.5 oz cornflour
  5. • Juice and grated rind of 1 lemon
  6. • 40g/2oz gf butter, melted
  7. • 175g/6 floz gf crème fraiche
  1. • 275g/5oz plain flour
  2. • 150g/5oz caster sugar
  3. • 1 egg
  4. • 150g/5oz GF butter
  1. Put all the ingredients for the base into a food processor and work until combined .
  2. Take half the mixture and roll out to cover the base of a greased and lined 23cm/9inch springform Remove and leave to cool, then use the other half of the mixture to line the sides of the tin and form a case for the baked cheesecake filling.
  1. Whisk the eggs and sugar with an electric mixer for 5 mins until pale and creamy. Keep mixing and add the GF low fat cream cheese.
  2. Once combined and smooth, sprinkle in the cornflour, lemon juice and rind, stir well. Stir in the melted butter and crème fraiche.
  3. Pour the mix into the prepared tin and bake in a preheated oven for 2 hours at 150°C/ Gas mark 2. If it starts to burn, cover loosely with tin foil. It should be just firm and set when ready to take out of the oven.
  4. Leave to cool in the tin and chill for 8 hours at least.
  5. Remove from the tin, and dust with icing sugar before serving, or you could spread some lemon curd on top if you wish. Don’t worry about cracks forming on the surface, its all part of the end product.
Glenilen Farm http://www.glenilenfarm.com/

Coffee Swiss Roll
You won’t believe how light it is!
Cake Ingredients
  1. 3 eggs, seperated
  2. 3 oz plain flour, sifted
  3. 3 oz sugar
  4. 1tsp baking powder
  5. 1 dessertspoon Irel coffee extract
  1. 1 tub Glenilen farm double cream
  2. 1 dessertspoon sugar
  3. 1 dessertspoon Irel coffee
  1. 1. Preheat oven to 180 degres.
  2. 2. Whisk egg whites in a spotlessly clean bowl until stiff (I find the Kenwood Chef does a great job)
  3. 3. Keeping whisking and add the egg yolks, followed by the sugar. You should now have a lovely light creamy foam.
  4. 4. Very lightly fold in the flour, not all at once, in 2 or 3 batches.
  5. 5. Now gently fold in the coffee and when mixed spread into tin, gently.
  6. 6. Bake for 10 – 15 mins or until just firm to touch.
  7. 7. Put a clean tea towel on a cooling tray, tip the cake out onto tray , remove parchment paper and use tea towel to roll up cake. Leave to cool completely.
  8. 8. Whisk the cream with sugar and coffee until stiff.
  9. 9. Tip: if you think the whipped cream is too stiff add milk a teaspoonful at a time, until at the desired texture.
  10. 10. Unroll the cake , spread on the filling, roll up again.
  11. 11. Trim the ends, and dredge with icing sugar.
  12. 12. Enjoy!
Glenilen Farm http://www.glenilenfarm.com/

Raspberry, Lemon and Yogurt Tea Loaf
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
  1. Makes one 1kg loaf
  2. 250g plain flour
  3. 2 tsp baking powder
  4. 115g soft butter
  5. 225g caster sugar
  6. The finely grated zest and juice of 1 large lemon
  7. 2 large free-range eggs
  8. 100g wholemilk natural yogurt
  9. 25g ground almonds
  10. 200g fresh raspberries
  11. 100g granulated sugar, plus extra for sprinkling
  1. Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
  2. Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
  3. Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?
Glenilen Farm http://www.glenilenfarm.com/

Apple and Cinnamon Muffins
For an added treat serve with Glenilen farm crème fraiche. I make these for the kids lunch boxes, as they don’t have too much sugar or fat compared to regular buns. If any left I freeze them but they’re usually eaten before they get that far!
  1. 9 oz (250g) self raising flour
  2. 1 teaspoon baking powder
  3. ½ teaspoon salt
  4. 1 – 1½ tsp cinnamon
  5. 4 oz (110g) white granulated sugar
  6. 1 egg
  7. 5 floz milk
  8. 3 oz melted Glenilen farm butter
  9. 6oz (170g) apple (any type), peeled cored and finely chopped
  10. A handful of raisins of chopped walnuts (optional)
Optional topping
  1. 2-3 tablespoons soft brown sugar
  1. Prepare muffin tins. Preheat oven to 190 degrees.
  2. In a lafge bowl, sift together or stir well with a fork: flour, baking powder, salt and spice. Stir in sugar. Make a well in centre.
  3. In another bowl, beat agg with a fork. Stir in milk, butter an chopped apple.
  4. Pour all the wet mixture into dry. Stir until just combined, there may even still be some dry flour in the bowl, that’s ok, the trick is not to overmix. Fold in raisins/walnuts if using.
  5. Spoon immediately into muffin tin. Sprinkle tops with sugar if you like. Makes 8- 10 big muffins. Bake for 20 – 25 mins until the tops are lightly browned and spring back when touched.
  6. Leave to cool on cooling tray.
Glenilen Farm http://www.glenilenfarm.com/

Mango , Passionfruit and poppy seed cake
  1. 128g self-raising flour
  2. 113g sugar
  3. 95mls sunflower oil
  4. 110 mls mango and passionfruit & natural yoghurt well mixed
  5. 1/2 tablespoon poppy seeds
  6. 2 small eggs
  1. line 1 x 1lb loaf tin with parchment paper.
  2. Pre heat oven to 180 degrees
  3. Sift flour and add sugar and poppy seeds.
  4. In a separate bowl whisk eggs, add oil and blended yoghurt, mix well.
  5. Add liquid to the dry ingredients and mix gently, just enough so no dry ingredients visible.
  6. Pour mixture into the tin and bake for 35 mins.
Glenilen Farm http://www.glenilenfarm.com/


Celeriac and Pea Soup
This makes a hearty warming lunch, and you can beef it up successfully with some crisped, crumbled, rashers or scatter with some toasted pine nuts.
  1. Serves 6 +
  2. Cooking Time: 35 mts.
  3. 30g (1 oz) Butter
  4. 450g (1 lb.) Onions
  5. 1 Med potato (175g, 6 oz.)
  6. 450g ( 1 lb. ) Celeriac
  7. 1 ltr (1 3/4 pts) Stock (Preferably Home made)
  8. 175g (6oz.) Frozen Peas
  9. 4/5 Leaves from outside a washed lettuce (optional)
  1. Peel the onion, potato and celeriac and chop them roughly.
  2. Melt the butter on a gentle heat in a strong based lidded pan.
  3. Add the vegetables to the butter and sweat with the lid on for about 20 mts.
  4. until the vegetables are soft.(Check from time to time to make sure they don't stick)
  5. Add the stock and bring to the boil.
  6. When boiling add the peas and the (optional) lettuce.
  7. Simmer for a further 10 mins.
  8. Liquidize and- if you want a velvety texture- push through a sieve.
Glenilen Farm http://www.glenilenfarm.com/

Lentil and Bacon Soup
  1. This is excellent eaten as it is but should you prefer a smoother soup I would liquidise about half of this mixture and reheat with the other half. Either way it is an extremely wintery and filling soup to be followed by the lightest of main courses.
  1. Peel and dice the carrots,and onions. Chop the celery,rashers,and tomatoes.
  2. Peel the garlic and crush or chop.
  3. Fry the chopped rashers in the oil in a large pot until brown.
  4. Turn down the heat and add in the diced carrot, onion, celery, tomato and garlic.Fry together for 5 mts.
  5. Add in the lentils and then the stock.
  6. Simmer these together for 45mts. until all is soft.
Glenilen Farm http://www.glenilenfarm.com/

Main Courses

Sweet Potato and Parsnip Bake
  1. 800g sweet potatoes , peeled and cut into chunks
  2. 800g parsnips , peeled and cut into chunks
  3. 200ml tub reduced-fat crème fraîche
  4. 2 tbsp shredded sage
  5. 4 tsp wholegrain mustard
  6. butter , for greasing
  7. 1 slice granary bread , finely chopped
  8. 50g coarsely grated vegetarian-style Parmesan
  9. 3 tbsp pine nuts
  1. Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
  2. Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
  3. Both the mash and bread and cheese mixture can be made two days ahead - the mash can be chilled in the buttered dish, and the crumbs kept in an airtight container until ready to bake.
Glenilen Farm http://www.glenilenfarm.com/


Blueberry Cheesecake Brûlée Pots
A wonderful make ahead dessert for Sunday lunch; you definitely won’t just make these once!
  1. • 150g Glenilen Farm Natural Yoghurt
  2. • 140g blueberries
  3. • 50g caster sugar
  4. • Pinch ground cinnamon
  5. • Grated zest and juice ½ lemon
  6. • 200g Glenilen Farm Low Fat Cream Cheese
  7. • 1 tsp vanilla extract
  8. • 4 tbsp demerara sugar
  9. • 4 digestive biscuits (crumbled)
  1. Put the blueberries in a saucepan with 1tbsp of the caster sugar, cinnamon and lemon juice. Cover and cook for 5 minutes until the berries are juicy and soft. Add the cornflour paste and cook, stirring until thickened. Divide the berries between 4 Glenilen Farm glass ramekins and leave to cool for 10 minutes
  2. In a bowl, whisk the Glenilen Farm Low Fat Cream Cheese, Glenilen Farm Natural Yoghurt, vanilla and lemon zest with the remaining caster sugar. Add the crumbled digestive biscuits to the ramekins and top with the cream cheese mixture. Cover and chill for 1 hour
  3. Sprinkle each cheesecake with 1 tblsp demerara sugar, then mist with a water spray (as this helps to speed up the carmelisation) Heat the grill to high and place the ramekins under for 1-2 minutes until the sugar has melted or alternatively use a cook’s blowtorch. Return the pots to the fridge and cool for at least one hour or for up to a day before serving.
Glenilen Farm http://www.glenilenfarm.com/

Glenilen Raspberry Mousse
This is our favourite recipe and we made it on the farm for years, it’s simple to make and a healthy dessert option that always goes down well.
  1. Raspberry Mousse
  2. Serves 4
  3. 75 g cream
  4. 50 g sugar
  5. 260 g natural yoghurt
  6. 7g powdered gelatine & 40 mls water
  7. 90g raspberries , fresh or frozen and broken in small pieces
  1. Sprinkle the gelatine onto the water and quickly stir vigorously so there are no lumps and put it in microwave on defrost setting until just melted and clear, dont allow to boil.
  2. Whip the cream , add sugar and yoghurt and whip again.
  3. Mix in broken raspberries well.
  4. While still mixing add in the gelatine, dispersing thoroughly.
  5. You can substitute some of the yoghurt with more cream if you wish to make it more indulgent.
  1. *Gelatine strength can vary so we advise that one does a practice run first and increase/decrease accordingly.
Glenilen Farm http://www.glenilenfarm.com/

Passionfruit Trifle
The sun is out and it’s time to have a treat; try out this wonderful recipe using some of our fabulous Glenilen Farm products. We know you’ll love it! Be inventive and try other fruits in this delicious recipe, and please send us pictures of the finished result!
  1. 250g tub Glenilen Farm Low Fat Cream Cheese
  2. 50g golden caster sugar
  3. 1 tsp vanilla extract
  4. 250ml tub Glenilen Farm Double Cream
  5. 1 orange (juice only)
  6. 9 passion fruit
  7. 3 peaches (thinly sliced)
  8. 3 thick slices of plain sponge cake or brioche loaf
  1. Beat the Glenilen Farm Low Fat Cream Cheese, sugar and vanilla until smooth. In a separate bowl. Whisk the Glenilen Farm Double Cream until it is softly whipped. Fold the cream cheese mix into the whipped cream, set aside.
  2. Cut 8 passion fruit in half, scoop the pulp into a bowl and stir in the juice of the orange. Slice the crusts off the brioche and cut each slice into quarters
  3. Arrange the brioche or cake in the bottom of a glass bowl/trifle dish. Top with half the passion fruit pulp and half of the peach slices, then spoon over half of the cream cheese mix. Repeat the layers once more (keeping a few peach slices back), finishing with a layer of cream cheese.
  4. Use the reserved peach slices and the pulp from the last passion fruit to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).
Glenilen Farm http://www.glenilenfarm.com/

Glenilen Farm mango & passion fruit roulade
  1. 3 eggs
  2. 85g golden caster sugar, plus 1 tbsp
  3. 85g plain flour, sifted
  4. 1 tsp baking powder, sifted
  5. 1 tsp vanilla extract
  6. For the filling
  7. 500g tub Glenilen Farm mango and passion fruit yoghurt
  8. 100g raspberries
  1. 1. Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
  2. 2. Fold the raspberries into the Glenilen Farm mango and passion fruit yoghurt. Unroll the sponge, spread with filling, then roll up. You may have more filling than you need, if so keep this and serve on the side with an extra raspberry on top.
  1. The roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
Glenilen Farm http://www.glenilenfarm.com/

Jams & Chutneys

Pineapple and Chilli chutney
A delightfully fruity chutney with a chilli kick! This recipe makes 1 x 225ml (8 fl oz) jar but can easily be multiplied if you want a few extra jars for family and friends. Just remember that it will take a while longer to thicken!
  1. 1 ripe pineapple cut into Cubes
  2. 1 large onion (chopped)
  3. 125g (4 ½ oz) light brown sugar
  4. 100ml (3 ½ fl oz) white wine vinegar
  5. 1 large red finger chilli, de-seeded and finely chopped (or if u like it extra hot, keep the seeds in)
  6. 2 teaspoons curry powder
  7. ½ teaspoon ground ginger
  8. ½ teaspoon salt
  1. Put the onion, vinegar, sugar, chilli, pineapple, salt and spices into a large pan. Gently bring to the boil, stirring frequently until the sugar is completely dissolved.
  2. Continue to cook gently for 20-30 minutes until the pineapple is tender and the mixture has thickened.
  3. To check if the chutney is ready, drag a channel through the mixture (with a wooden spoon) so that the bottom of the pan is visible. If the channel immediately fills with liquid, the chutney is not ready and must be cooked for another 10 minutes or so and check again. The chutney is ready when the channel does not fill and the mixture is really thick.
  4. Remove the pan from the heat and leave to stand briefly. Then carefully pour it into a hot sterilised jar and leave to cool completely before putting the lid on and storing in a cool dark cupboard.
  5. For best results store it for at least 2 months before eating it.
Glenilen Farm http://www.glenilenfarm.com/


Bramble Cordial
Impress family and friends with this delicious homemade cordial. I love to use quite tart berries such as redcurrants and blackcurrants along with the apples and blackberries just to give this cordial a really fruity kick.
Makes approx 2 litres
  1. 600g brambly apples (washed and roughly chopped)
  2. 800g blackberries
  3. 600g mixed berries of your choice (fresh is best)
  4. Juice 2 large lemons
  5. Granulated sugar (approx 700g)
  1. Pick over the fruit for leaves and bits and put it into a large pan with the lemon juice and 1 litre of cold water. Bring slowly to the boil. Simmer for about 20mins until the fruit is really soft and pulpy.
  2. Leave in the saucepan for approximately 10minutes to cool, and then tip into a large fine-meshed sieve set over bowl and leave to drain. This will take quite a long time. Probably about 2 hours. The fruit should yield about 1 litre of juice.
  3. Measure the juice/syrup into a large, clean pan and add 700g of sugar to every litre of juice. Stir over a low heat until the sugar has completely dissolved. Pour immediately into warm sterilised bottles, leaving a gap of about 1cm at the top.
Glenilen Farm http://www.glenilenfarm.com/

Very Berry Smoothie
  1. 200g Glenilen Farm Raspberry Yoghurt
  2. ½ banana
  3. 2 x tbsp strawberries
  4. 100ml milk
  1. Blend together (with ice if desired) & serve
Glenilen Farm http://www.glenilenfarm.com/