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Danone Cookalong Family Recipes

Danone has launched their 'Cook Along For Families' livestream series, hosted by celebrities including Frankie Bridge, Fiona Connor, and Hannah Michalak throughout the coming weeks. The first weeks recipes are below. You can find out more about the sessions and how to join by visiting their page on our website: Danone Cookalong for Families

Madeleine Shaw's Blueberry Muffins

  • 110 g Danone blueberry & blackcurrant yogurt
  • 2 eggs
  • 2 ripe bananas mashed
  • 1 tsp baking powder
  • 100g oat flour
  • 50g oats
  • u½ tsp cinnamon
  • Pinch of salt
  • 100g frozen blueberries
  • To serve: a spoonful of Danone yogurt

Instructions

  1. Preheat the oven to 200C
  2. Place all the ingredients except for the blueberries in a blender
  3. Blend until combined (some lumps are okay)
  4. Fold through the blueberries
  5. Pour into muffin moulds and bake for 15 minutes and leave to cool for at least 5 minutes before serving


Madeleine Shaw's Strawberries & Cream lollies

  • 110g Danone strawberry yogurt
  • 3 tbsp honey
  • Handful of strawberries

Instructions

  1. Mash strawberries and honey
  2. Mix honey and yogurt together
  3. Pour yogurt into mould followed by coulis
  4. Freeze until set


Madeleine Shaw's Yoghurt Bark

  • 110g of Danone natural yogurt
  • 2 tbsp honey or maple syrup
  • A handful of dried fruit, seeds, nuts, chocolate chips, granola, berries etc.

Instructions

  1. Mix yogurt and sweetener
  2. Spread onto a lined baking sheet
  3. Sprinkle over toppings
  4. Freeze for a couple of hours
  5. Take out and break into pieces and store in the freezer in an airtight container.

 

Laura Jacksons' Fish Tacos

Fish:

  • 250g skinless firm white fish (such as cod)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika

Yogurt Sauce:

  • 70g Danone Natural Yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon paprika

Coleslaw:

  • 100g white cabbage finely shredded
  • Juice of 1 lime
  • A handful of coriander roughly chopped

Pickled Onion:

  • 1 small red onion finely sliced
  • Juice of 1 lime
  • 5 whole peppercorns
  • A small handful of fresh oregano
  • Bay leaf (optional)

6 x Corn Tortillas

To garnish - lime wedges, avocado, coriander

Instructions

  1. Preheat grill to 200c
  2. In a small bowl add in all the ingredients for the pickled onion, make sure the onions are submerged in the liquid and leave to one side.
  3. In a bowl mix together the fish rub spices. Arrange the fish on a baking tray and sprinkle over the rub onto the fish fillets, coating all sides.
  4. Roast in the oven for 10 minutes (they could be ready in 8 so keep an eye on them)
  5. Meanwhile, make your coleslaw by adding all the ingredients in a small bowl and mixing. Taste the Lime and salt, add more if lime if you would like more zing!
  6. Make the yogurt sauce by mixing in all the ingredients, checking your lime and salt to your taste.
  7. When you take the fish out the oven, leave the oven on and pop in your tortillas to warm through for about 2 minutes (I like to put mine in tinfoil so they stay nice and soft)
  8. Slice lime and avocado if using as garnish too.

 

To assemble:

  1. Lay a warm tortilla on a plate, first place your yogurt mix, then load with fish, coleslaw and top with pickled onion, add one more dollop of the yogurt sauce and squeeze over the juice of a wedge of lime.