#OnkenTips
Dips, dollops and swirls of inspiration
Just Good Stuff
Welcome to our #OnkenTips Instagram book, packed full of delicious tips from our Instagram community. We hope this brings a generous spoonful of inspiration to your breakfast, sweet and savoury dishes.
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Just Good Stuff
Onkenyogurt UK’s first Instagram recipe book @Onkenyogurt #OnkenTips
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A tasty start to the day..................................................................... 02. pg
A bowl full of savoury dishes...........................................................16. pg
A dollop of something sweet.......................................................... 34. pg
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A tasty start to the day‌
@Jojofeebee Fruit Filled Onken Pancakes • 100g plain flour
• 2 large eggs
• 300ml Onken natural yogurt
• 1 tbsp. vegetable oil
Method 1. Set a frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Once hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go. 2. Put the flour, eggs, natural yogurt and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest, or start cooking straight away. 3. Add with your favourite berries and serve with an extra dollop of natural yogurt for a breakfast treat. 603 like this
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04. pg
@Charly_cls A Healthy Morning #OnkenTips: For a healthy and satisfying breakfast to kick start your day, swap buttery toast for crackers, and when making scrambled eggs, use a spoonful of natural yogurt instead of butter. Serve alongside a bowl of natural yogurt and strawberries, not forgetting the hot, black coffee!
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06. pg
@Tasty_Adventures Something Simply Delicious! #OnkenTips: Keep it simple by adding a dollop of deliciously creamy Onken natural yogurt to a bowl filled with a seasonal fruit of your choice. Add a side of sweet nectarine for a feel good start to the day.
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08. pg
@CharlotteKate91 Banana Health Bowl • ½ pot of Onken natural yogurt
• 1 tsp chopped hazelnuts
• 1 banana
• 1 tsp desiccated coconut
• ½ a passion fruit
• 1 tsp white chia seeds
• 1 tsp raw cacao nibs
Method 1. Chop 1 banana into generous chunks, cut the passion fruit in half and squeeze out the seeds. 2. Add ½ pot of natural yogurt into a bowl and pour over the banana and passion fruit. 3. Sprinkle the chopped hazelnuts and desiccated coconut on top of the fresh fruit to add some texture and depth to the flavour. 4. Add the chia seeds and raw cacao nibs on top of the bowl to get an extra hit of omega 3 and antioxidants. #OnkenTips: For a healthy and filling breakfast to keep you going until lunchtime, try this healthy banana bowl which is packed full of vitamins and slow energy releasing foods. 679 like this
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10. pg
@Maria_roo690 Raspberries, Blackberries and Pumpkin Seed Yogurt • A handful of raspberries
• Add 2 big dollops of Onken natural yogurt
• A handful of blackberries
• A handful of pumpkin seeds
Method 1. Add 2 big dollops of natural yogurt into a bowl. 2. Place a handful of raspberries and blackberries on top of the yogurt. 3. Add a dusting of pumpkin seeds on top to create the perfect healthy and filling breakfast with an extra crunch. 635 like this
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12. pg
@afjhealthfitness Summer Fruits Start Up #OnkenTips: Soak porridge oats with Onken Natural Set yogurt and add finely slice apple pieces, strawberries, nectarine and milled flaxseed for a delicious, healthy start to the day. #OnkenTips: Heat through for a winter breakfast and top with cinnamon.
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14. pg
A bowl full of savoury dishes‌
@NicoleKoller Your Own Satay Yogurt Sauce • 1 – 2 tsp Thai red curry paste
• 1 tsp soy sauce
• 1 tsp honey
• 1 tbsp. crunchy peanut butter
• 1 tsp lime juice
• ½ a pot of Onken natural yogurt
Method 1. Add curry paste, peanut butter, soy sauce, lime juice and honey into a small saucepan. 2. Stir over a low heat until smooth in texture and bubbling slightly. 3. Remove from the heat and stir in natural yogurt and leave to cool. 4. Then simply dip your skewers into your homemade satay sauce. #OnkenTips: For extra flavour, also use the sauce to coat the chicken before cooking. 742 like this
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18. pg
@Lolskinner Creamy Spring Mash • 500g desiree potatoes, peeled and cut into ½ inch pieces • 1 tsp sea salt
• 3 medium garlic cloves, minced
• Fresh black pepper, to taste
• 1 tbsp. of Onken Natural Set yogurt
• 2 cups spring greens
Method 1. Place the potatoes and ½ tsp salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over a high heat, reduce the heat to medium-low and simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. 2. While the potatoes are boiling, steam the spring greens for about 3 minutes. 3. Drain the potatoes in a colander, shaking to help remove excess water. 4. Pour the potatoes into a large bowl. 5. Mash the potatoes to break down the large pieces. Stir in the tsp of yogurt. 6. Add the minced garlic, spring greens and black pepper. Continue mashing to your desired texture.
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20. pg
@Bubbsyching Creamy Fig and Goats Cheese Tart • • • • •
2 cups whole wheat pastry flour 1 tsp salt 1½ tsp dried herbs ¼ cup olive oil ½ cup cold water
• 1 tsp butter • 2 medium red onions, finely sliced • 2 tsp finely chopped fresh rosemary, oregano and thyme • 2 cloves garlic, finely chopped
• • • • •
2 or 3 fresh figs, sliced 150g goats cheese 3 eggs 1½ cup Onken natural yogurt ¼ cup double cream
Method 1.
In a large bowl mix together the flour, salt and herbs.
2.
Add in the olive oil while tossing the flour with a fork. Mix until mixture resembles large breadcrumbs, keep mixing until the flour is moist.
3.
Add the cold water, mix until combined.
4.
On a lightly floured surface knead the dough and then roll to fit your greased pan.
5.
Place in the fridge for 30 mins.
6.
Preheat oven to 190°C degrees.
7.
After 30 mins, line crust with parchment and add pie weights, or dried beans and bake for 8-10 mins. Set aside.
8.
Add a splash of oil and butter in a frying pan over a medium heat and then add onions and herbs with a pinch of salt, until light brown. Add garlic and cook for another 2 mins, until nicely caramelised. Set aside to cool.
9.
Spread the red onion over par-cooked crust. Crumble goats cheese on top of onions, add chopped figs.
10. In a small bowl, beat the eggs, natural yogurt and double cream. Add seasoning. 11.
Pour egg mixture slowly over topping and place in pre-heated oven.
12. Bake for around 25-30 mins – ensure middle is set.
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22. pg
@Shreya_Lex Spicy Brown Rice with Green Lentils • 1 cup green lentils, rinsed
• 1 tsp cumin seeds
• ½ tsp ground cumin
• 1 tbsp. Onken natural yogurt
• 3 small red onions, sliced
• ½ tsp cayenne pepper
• 1 tbsp. extra virgin olive oil
• ¾ cup of brown rice
• 2 tbsp. chopped pine nuts
Method 1. Pour the lentils into a saucepan and fill with cold water until the lentils are covered. Bring to the boil over a medium heat and then turn to a light simmer until tender (but not mushy). Drain and set aside. 2. Whilst the lentils are cooking, toast the cumin seeds in a grill pan until they darken slightly. 3. Add the sliced onions to the cumin seeds with a dash of salt until a dark, caramel brown. Set aside half of the onions, they will be used as a garnish later on. 4. Add the brown rice to the onion mixture and stir until the rice starts to cook. Add the lentils and three cups of water with a tsp of salt. Turn the heat down and leave the pan to simmer. The water should evaporate completely and the rice should be tender. 5. Taste the rice and season if needed and heat up the toasted pine nuts in a pan. 6. Serve the rice on a plate with the remaining caramelised onion. Top with toasted pine nuts and a dollop of natural yogurt. 611 like this
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24. pg
@Suenatal Baked Aubergine and Yogurt • 1 aubergine • 1 tsp curry paste • A dollop of Onken natural yogurt
• A handful of pomegranate seeds • Sprig of chives (optional)
• 1 pitta • Slice of lemon
Method 1. Score the aubergine and brush with the desired amount of curry paste and bake for 30 minutes at 160°c. 2. Top with natural yogurt and sprinkle the pomegranate seeds and chopped chives. 3. This dish tastes great served with toasted pitta bread and a slice of lemon – perfect for a starter or healthy light lunch! 752 like this
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26. pg
@MissMamo Delicious Garlic Bread #OnkenTips: Easy lunch recipe for garlic bread - best served with hummus and sweet chilli sauce! Take 100g self raising flour, 100g Onken natural yogurt and 2 cloves of garlic (grated) and knead it in the mixer for 6 mins. Roll out as thin as you can. Put in a dry frying pan on a high heat. Once the base is golden - flip it. When the other side is golden drop a bit of butter on the top and serve once it’s melted.
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28. pg
@Lisarh Creamy Avocado and Chicken Pasta Dish #OnkenTips: Create a quick and easy pasta sauce by mixing natural yogurt with crushed avocados and pesto. I like to add chicken and tomatoes too for a balanced but tasty meal.
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30. pg
@Zoeyd1983 Creamy Chicken Curry #OnkenTips: Add a dollop or two of Onken natural yogurt to your homemade curry to make it deliciously creamy. Serve with plenty of homemade naan bread.
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32. pg
A dollop of something sweet‌
@DaisyLewis A Dark and Creamy Treat #OnkenTips: Frozen yogurt is SO creamy. Pop a pot of Onken natural yogurt in the freezer. Sprinkle with roughly chopped pistachios and dark chocolate. YUM.
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36. pg
@S_Lovesfood Lemon & Blueberry Loaf • 200g plain flour
• 215g caster sugar
• ½ tsp vanilla extract
• 2 tsp baking powder
• 3 large eggs
• 120ml vegetable oil
• ½ tsp fine salt
• 2 tsp lemon zest
• 255g fresh blueberries
• 230g Onken Natural Set yogurt Method 1. Heat the oven to 180°c. Grease and line a 2lb loaf tin. 2. Sift together 200g flour, the baking powder and salt. In another large mixing bowl, whisk together the natural yogurt, sugar, eggs, zest, vanilla and oil until the sugar has dissolved and the mix is smooth. 3. Slowly whisk the dry ingredients into the wet mixture. 4. Toss the blueberries in the remaining 1 tbsp. of flour in a small bowl (this will stop them from sinking too much) and gently fold them into the batter. 5. Pour into the prepared loaf tin and bake for 50 minutes until golden. When cooked, a skewer inserted into the middle should come out clean. Garnish with the remaining blueberries. 638 like this
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38. pg
@Bkewley Passionfruit Caramel Dessert • ½ cup sugar
• 2 tbsp. lemon juice
• 10g grated caramel
• 1 stalk fresh lemongrass, in pieces
• A dollop of Onken natural yogurt
• ¼ cup of water
• ½ cup passion fruit nectar Method
1. Mix sugar with ¼ cup of water in a small saucepan, simmer until sugar dissolves, add lemon grass, and set aside to cool for 20 minutes. 2. Stir in passion fruit nectar and lemon juice. Refrigerate. 3. To serve, add a dollop of natural yogurt and finish with a generous sprinkle of grated caramel. 699 like this
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40. pg
@Jlcoombr Ice Box Cake • ½ pot of Onken natural yogurt
• Thyme, chopped
• Sprinkling of icing sugar
• 1 Lemon
• Fruity compote
• Biscuits
Method 1. Mix the zest of 1 lemon and chopped thyme into a bowl of natural yogurt. 2. Place the digestive biscuits in the middle of a dessert bowl and spread the yogurt mixture on top of the biscuit, being careful not to spread over the edges. 3. Place another digestive biscuit on top and then spread the yogurt mixture on top (you are creating a small tower in the middle of your bowl). 4. Repeat this once more; there should be a total of 3 biscuits in the bowl. 5. Pour over fruity compote of your choice, so it covers the whole biscuit tower. Sprinkle over some icing sugar and enjoy! 746 like this
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42. pg
@StudioKarat Delicious Mango Lassi #OnkenTips: Add natural yogurt, ½ a mango and a pinch of cardamom into a blender and mix. Decorate with your favourite flourishes to finish – a sweet yet simple after dinner treat.
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44. pg
@Elenscala Peach and Date Treat #OnkenTips: Take your natural yogurt and blend with almonds and dates. Use the peach (or your favourite fruit) and the chia seeds to decorate.
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46. pg
@SophiePatterson Not So Naughty Raspberry Cheesecake • 300g digestive biscuits (crushed into fine crumbs)
• 150g caster sugar
• Lemon zest
• 90g butter
• 100g Onken Natural Set yogurt
• 2 tbsp. plain flour
• 2 eggs
• 200g raspberries
• 400g cream cheese (at room temperature) Method 1. Pre heat your oven to 120oc.
2. Mix the biscuit crumbs in a large bowl with 90g of melted butter. Once the butter and crumbs are all incorporated press them into a spring form tin. Pop into the fridge and leave to chill. 3. Next add your natural yogurt and stir in. Add your eggs one at a time, making sure the first one is fully incorporated before adding the second. Add the zest of 1 lemon and 2 tbsps. of flour and give it another thorough mix. 4. Slightly crush the raspberries with the back of a fork before adding into the mixture. Pour into the chilled base and pop it into your preheated oven for 50 mins to 1 hour. 5. Turn off your oven and leave the cheesecake inside to cool down before popping it into your fridge and leaving it to chill for a couple of hours. 722 like this
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48. pg
@DollyBakes Chocolate Honeycomb Bundt Cake • 225g butter • 450g golden caster sugar
• 100g chocolate honeycomb (chopped up)
• 4 medium eggs
• ½ tsp bicarbonate of soda
• 1 tsp vanilla extract
• ½ tsp salt
• 310g plain flour
• 200ml Onken natural yogurt
• 40g good quality cocoa powder
• 50ml chocolate milk
• 1 heaped tbsp. chocolate spread (go for one without hazelnuts) • Jar of chocolate spread (minus 1 heaped tbsp.) • 50g chocolate honeycomb to decorate
Method 1.
Preheat the oven to gas 3/160°c.
8.
2.
Prepare a regular sized Bundt tin (10 inch) with Cake Release spray and dust with flour.
Stir in the chopped up chocolate covered honeycomb.
9.
3.
Cream the butter and sugar until pale and fluffy.
Give everything a quick mix on a low speed for about 10 seconds.
4.
Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
5.
In a separate bowl, measure out the flour, cocoa, bicarbonate of soda and salt.
6.
Pour the yogurt and chocolate milk into a jug and stir in the chocolate spread.
7.
Sift in a 1/3 of the flour mix followed by ½ of the yogurt mix. Repeat this until everything is combined.
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10. Pour the mix into your prepared tin. 11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. Leave the cake to cool for 10 minutes before removing from the tin. 12. When the cake is fully cool, pop the chocolate spread into a jug and heat in the microwave for around 20 seconds to loosen it. Tip over your cake and decorate with more chopped up honeycomb.
50. pg
@frankly_healthystuff Homemade Frozen Raspberry Yogurt Balls • 2 cups Onken natural yogurt
• ¼ cup sugar
• ½ cup whole milk
• 1 punnet of frozen raspberries, slightly thawed
Method 1. Combine the first 3 ingredients in a large bowl, stir until sugar dissolves. 2. Place thawed raspberries in a blender, process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture. 3. Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with fresh raspberries, if desired. 601 like this
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52. pg
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