The renowned Kelly’s Resort in Rosslare uses Killowen Farm yogurt, and combined with their in-house granola it makes for a really delicious breakfast.
Our thanks to Kelly’s head chef Eugene O’Callaghan for sharing their granola recipe with us- enjoy!
500g oat flakes
125 ml sunflower oil
250g dried fruit (e.g. cranberries, cherries, golden raisins, apricot, banana)
25g desiccated coconut
100g chopped nuts (cashew, hazelnuts or pistachio)
100g almonds (flaked)
100g sunflower seeds
100g pumpkin seeds
1 tsp vanilla extract
- Preheat oven 150°C (300ºF) Gas Mark 2
- Heat oil, honey and vanilla extract until warm and keep to one side.
- Mix all ingredients well in bowl except dried fruit.
- Add the warm honey & oil mixture and stir well until evenly mixed.
- Spread out in large trays and bake until golden brown (approx 25 minutes).
- Stir in the oven so to brown evenly (approx every 5 to 10 minutes).
- Allow to cool before adding dried fruit.
- Store in air-tight container.
Serve with Killowen Yogurt and fresh or stewed fruit.
Our neighbour gave us this really easy recipe for gluten free bread made with Killowen Farm natural yogurt. It’s really tasty and very versatile; you can make it savoury or sweet- we love it made with raisins and walnuts served with a slice of delicious Wexford Cheddar.
500g porridge oats (use the special gluten-free ones if you are coeliac)
2 tsp. bread soda
1 tsp. salt
500g Killowen Farm natural yogurt
Optional: Handful of linseed, pumpkin seeds, almonds, dried fruit- whatever takes your fancy!
- Preheat oven to 180 degrees C.
- Mix the oats, bread soda, salt and optional extras together.
- Pour the yogurt into a large bowl.
- Mix the dry ingredients gradually into the yogurt.
- If the mixture is a little thick, add 1-2 tbsp. milk or water.
- Pour the mixture into a greased 2 lb./ 1 kg. loaf tin.
- Bake for 1 hour (TIP: To check if the bread is ready by tapping the underside- you should hear a hollow sound).
- Turn out onto a wire rack and cool before cutting
Here’s a tasty treat courtesy of Niall Hill, Executive Chef of The Butlers Pantry, who stock Killowen Farm yogurt in their Dublin stores.
We tried this cake with raspberries and topped the frosting with toasted flaked almonds- and it was delicious! It also keeps very well in a covered tin for a few days.
175g butter melted
150g Killowen Farm natural yogurt
175g caster sugar 175g
Orange zest from 2 oranges
225g of self-raising flour
- Melt your butter and add to your eggs, yogurt, sugar and zest.
- Stir in your flour and mix well.
- Line the bottom and side of an 8 inch cake tin with parchment.
- Pour the mix in and bake at 190 for 35-40 minutes or until the sponge springs back
- Cool on a cooling rack for an hour. Top with the marmalade.
- For the topping cream the butter until soft add in the cream cheese and icing sugar and mix well. Spread on top of the cake and garnish with you fruit if you like
Niall’s Extra Tips
- You can replace the orange zest with raspberries or blue berries
- For extra texture, top the frosting with crunchy granola
Many thanks to the lovely Catherine Fulvio of Ballyknocken House & Cookery School, Co. Wicklow for this recipe for Onion and Leek Scones featuring Killowen Farm Yogurt- these are absolutely delicious with a bowl of soup.
2 tbsp. butter/olive oil (for frying)
2 medium onions, finely chopped
2 tbsp. leek, finely sliced
225g plain flour
Half tsp. baking powder
Half tsp. bicarbonate of soda
Half tsp. salt
50g. butter, cold, cut into pieces
40g. grated Parmesan cheese
200g. Killowen Farm natural yogurt
- Preheat the oven to 250ºC/400ºF/ Gas 6
- Heat the butter/olive oil in a frying pan and cook the onion over a medium heat, stirring often until lightly browned.
- Remove the onion to a small bowl and cook the leek for 5 minutes without browning. Add to the onion.
- Sieve together in a large bowl the flour, baking powder, bicarbonate of soda, salt and sugar.
- Transfer to a food processor and add the butter. Blitz for 3-4 seconds (or you can rub in the butter by hand until the mixture resembles oatmeal).
- Transfer back to the bowl and stir in the onion and leek mixture together with the cheese.
- Mix in the yogurt but keep back a little- only add it if the mixture is very dry. The dough should be a bit sticky but not wet.
- Transfer to a floured surface and knead lightly for a few seconds.
- Pat it out until the dough is about 2.5 cm thick.
- Using a 5 cm pastry cutter cut out rounds and place on a floured baking sheet.
- Bake in the hot oven for about 15 mins.
- Cool on a wire cooling rack before serving.
This recipe featured in a Christmas edition of Image Interiors magazine. Donal Skehan prepared this Panna Cotta as a lighter alternative to the traditional plum pudding.
4 gelatine leaves
2 tbsp caster sugar
4 tbsp milk
500g Killowen Farm natural yogurt
1 tsp vanilla extract
For the Raspberry Coulis:
Juice of half a lemon
1 tbsp caster sugar
- Soak the gelatine leaves in cold water in a shallow dish.
- Put the sugar and milk in a small pan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat.
- Take the gelatine out of the water, squeeze out any extra liquid and stir it into the hot milk. Leave to cool for 10 minutes.
- Whisk in the yogurt and vanilla extract, then pour into the individual serving glasses. Chill in the fridge for about 3 hours or until set.
- To make the sauce, place the raspberries, lemon juice and sugar in a small saucepan with 1 tbsp. water. Bring to the boil and cook for 5 minutes. Remove from the heat and pass the mixture through a fine sieve.
- Serve the set panna cotta topped with the raspberry coulis.