Tasty Sauce
February 23rd, 2010I came across it in a recipe book by Paul O’Flynn of The Tannery in Waterford, we use Glenilen Farm Cream and Crème Fraiche :
A Guide Book Entry We’re Proud of . . .
January 19th, 2010
Glenilen Farm entry in the latest Bridgestone Irish Food Guide:
Have you seen the funky, colourful new labels on the Glenilen range?
How cool are they? Cool as all get out! Chic as all get out! And to
think that we can remember back to the days when the yoghurts, creams
and cheesecakes of Glenilen Farm were brought by Valerie to the Bantry
Boy’s Club on Friday mornings in unmarked jars and tubs and containers,
when the family business was taking its first nervous steps. You’ve
come a long way baby, and you’ve gotten better every step of the way.
Now that’s how you run a farm business, and how you create a luxury
brand: the right people; the right place; truly great products; and
passion.
Glenilen Launches in the UK
January 7th, 2010
We began to supply Selfridges on Oxford St just before Christmas with our cheesecakes, mousses and butter …and the response so far has been great!!
Our yoghurts will be on their shelves from the middle of January. For more information on Selfridges please visit their website.
Our new packaging wins an award….
October 16th, 2009
We recieved a great award last week in Dublin.
Valerie was in Dublin last week to collect an award for the “Best New Packaging for 2009″ from the Institute of Designers in Ireland, we think the packaging looks great and are really chuffed with the award. Our website was also highly commended too!!
Let us know what you think of our products and new packaging by leaving messages on our guestbook.
Apple and Cinnamon Muffins
October 15th, 2009Here is another delicious recipe Read the rest of this entry »
Light as a feather, Coffee Swiss Roll
October 12th, 2009We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!
Prepare a swiss roll tin with greased parchment paper.
Cake Ingredients:
3 eggs, seperated
3 oz plain flour, sifted
3 oz sugar
1tsp baking powder
1 dessertspoon Irel coffee extract
Filling:
1 tub Glenilen farm double cream
1 dessertspoon sugar
1 dessertspoon Irel coffee
Method:
Preheat oven to 180 degres.
Whisk egg whites in a spotlessly clean bowl, I find the Kenwood Chef does a great job , until stiff .
Keeping whisking and add the egg yolks followed by the sugar. You should now have a lovely light creamy foam.
Very lightly fold in the flour, not all at once, in 2 or 3 batches.
Now gently fold in the coffee and when mixed spread into tin, gently.
Bake for 10 – 15 mins until just firm to touch.
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.
Whisk the cream with sugar and coffee until stiff.
Tip: if you think the whipped cream is too stiff add milk a teaspoonful at a time, until at the desired texture.
Unroll the cake , spread on the filling, roll up again.
Trim the ends, and dredge with icing sugar.
Enjoy!
It’s a firm favourite as a tea time treat in our house, and also freezes well. Could also be left flat, split and cream put in as a sandwich, and cut into squares, or alternatively bake in two small sandwich tins for a more traditional cake.
We’ve made a delicious home made recipe for Coffee Swiss roll. Why not give it a try!!
Case study featured in the Irish Times
September 9th, 2009
We were recently featured in an Irish Times article on Friday 4th September. Click here to read it ››
New Brand Image
August 27th, 2009
Our re-branding is almost complete now, and with it we are bringing out some new products. There will be 2 new 500g tubs of probiotic natural yoghurt one with raspberries and another with blackberry and apple. Read the rest of this entry »
Natural Yoghurt Recipes
August 27th, 2009We have this really easy recipe for summer BBQ’s using our Glenilen Farm Natural Yoghurt. This is really suitable for chicken or lamb.
Allow for one tablespoon of natural yoghurt per meat portion. For every 2 tablespoons of natural yoghurt mix one teaspoon of harissa paste. Spread over the meat and allow to marinate for 20 minutes (or longer if you can) and it is ready for the barbeque.
The result after you barbeque is a delicious spicy and tender meat. Serve with rice or couscous!
We have this really easy recipe for summer BBQ’s using our Glenilen Farm Natural Yoghurt. This is really suitable for chicken or lamb.
New Stockists
August 27th, 2009Did you know that our range is now available in Twohigs SuperValu, Kanturk. For the full list of stockists in your area click here ››