Recipes: Onken

Blueberry and Walnut Cake (pictured above)

Ingredients
120g Onken Natural Set Yogurt
120g unsalted butter
40g unsalted butter (for cake topping)
120g granulated sugar
2 large eggs, whisked
1 teaspoon vanilla extract
295g plain flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
220g blueberries
120g light brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
220g chopped walnuts

Method
Preheat oven to 180.C/gas mark 4. Then cream the butter with the granulated sugar until light and fluffy in a large bowl before adding eggs and vanilla extract

Next sift together flour, baking powder, baking soda and salt into a smaller bowl before stirring in the butter mixture. Then add the yoghurt and blueberries

Use a small bowl to stir together brown sugar, cinnamon, nutmeg and walnuts. Pour half the cake batter into a buttered and floured 8-inch baking tin. Sprinkle with half the brown sugar mixture and top with the remaining batter

Combine the remaining brown sugar mixture with two tablespoons of butter before sprinkling on the top of the batter

Place the cake in the oven and bake for 45 minutes until cooked through

Finally mix together 100g icing sugar and 1 teaspoon lemon juice and drizzle over the top of the cake

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Green feta salad

A fresh and easy-to-make lunch option, served with a delicious yogurt dressing.


Ingredients
½ Pot Onken Natural Set Yogurt
160g feta cheese
2 fresh fennel bulbs
1 can broad beans, rinsed
200g peas, fresh or frozen
1 bunch mint
200g bag of green mixed leaves
1 teaspoon olive oil
Salt and pepper, to season
Juice and zest of 1 lemon
½ bunch dill or fennel tops
2 pears

Method

Rinse broad beans and blanch peas in boiling water for 5 minutes, drain and set to one side.

Shred fennel, slice pear, crumble feta and chop mint.

Mix yogurt with lemon zest, juice, oil and then season. Whisk until creamy, adding a handful of chopped mint.

Combine salad ingredients, add feta, a teaspoon olive oil and a dash of lemon juice.

Serve on a large platter or individual plates, spoon over the dressing and finish with dill sprigs.

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Breakfast Shake

Start your day with a glass of deliciousness in Onken's fruit smoothies – packed with oats to help you stay fuller for longer.


Ingredients
½ pot Onken Natural Set Yogurt
½ pot Onken Summer Berries Wholegrain Yogurt
½ teaspoon vanilla essence
1 banana
50ml apple juice
200ml milk
150g mixed, seasonal berries
50g rolled oats
20g brown sugar

Method

Add half the berries and all other ingredients (excluding oats and sugar) into a blender. Blend until fully mixed.

Mix the oats and sugar and lightly toast under the grill, until golden-brown.

Add the remaining berries to the bottom of a glass. Pour in shake mixture and sprinkle with the toasted oats.

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Raspberry Ripples

Enjoy a healthier alternative to traditional ice cream this summer with these deliciously satisfying treats.


Ingredients
4 tablespoon Onken Fat Free Vanilla Yogurt
2 tablespoon creme fraiche
150g frozen raspberries
2 tablespoon honey
Selection of chopped nuts for dipping (optional)

Method
Blend the yogurt with two tablespoons of creme fraiche and one tablespoon of honey.

Blend frozen raspberries separately with one tablespoon of honey until smooth. For an extra smooth ice pop, strain the mixture through a sieve to remove any seeds.

To make the lollies, fill lolly moulds, alternating between the fruit puree and the yogurt mixture.

Freeze (for 2-3 hours) with a stick in the centre.

Serve with nuts or why not try sprinkles as a child friendly alternative.

Tips
Experiment with other delicious Onken flavours combined with your fruit of choice