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Fiery Winter Pot from Seasonal garden Ideas

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An easy way to brighten up the garden

 

Fiery Winter Pot

How gorgeous would this look next to the front door?

Just because winter is approaching, it doesn’t mean the garden needs to look lacklustre and brown.

Plant up this pot now and you’ll
have a gorgeous display come winter.

Use it to brighten up a dull spot in the garden. We have an expanse of unexciting grass in front of our house and so I am going to place it right in the centre to add drama.

 

Fiery Winter Pot

A few garden shrubs have a special display they reserve for winter – dogwood is a prime example, with bare stems that turn a blazing orange and red colour. Here they contrast spectacularly with delicate pure white snowdrops. The dogwood is a long-term occupant in this pot. Plant the snowdrops in September for a display in January-February.

Pot up the dogwood at the same time, or in spring. Included here is a fringe planting of black Mondo grass. Plant it at the same time as the other items.
Allow a couple of hours for the whole pot.

What you need

Plants

  • 20 or more snowdrop (Galanthus nivalis ‘S. Arnott’) bulbs.
  • Cornus sanguinea ‘Midwinter Fire’ shrub.
  • Four to six plants of black Mondo grass (Ophiopogon planiscapus ‘Nigrescens’ ).

Equipment

  • Large terracotta pot
  • Soil-based potting compost.
  • Broken crocks for drainage.
  • Trowel.

1 Place the pot in the position it is to occupy – a container of this size, once full of compost and plants, will be too heavy to move easily.

2 Line the pot with broken crocks for drainage. Fill about half-full, then place the dogwood, in the container it comes in, into the pot to check for level. Adjust the compost as needed, then tip the dogwood out of its container, place it in the terracotta pot, slightly to the back rather than centrally, and firm in with more compost.

3 The snowdrops need to be about 10cm (4in) deep, so put these in next at the appropriate level, spreading them all round the dogwood in the centre of the container. Cover with compost.

4 Finally put in the black Mondo grasses, setting them all round the edges of the pot to form a fringe falling over the rim.

5 Top up the compost to within 4cm (1½in) of the rim of the pot and water in well.

Tip
The colour of the dogwood stems does best – and shows to best advantage – in full sun and can be brilliant when caught in early morning or late afternoon winter sunshine.

Notes
The snowdrops will need to be lifted and divided or replaced every three years or so.
For a notable spring and summer display in the container, choose Cornus alba ‘Elegantissima’ which has cream variegated leaves; the stems do not turn quite so bright a colour as the ‘Midwinter Fire’ variety, but are still an attractive dark red in winter.
If you are interested in the Ophiopogon, bear in mind that it goes under various different common names – black Mondo grass, black lilyturf and black dragon grass are just three.

Aftercare
The dogwood has attractive mid green leaves which turn orange-red before falling in autumn.
The brilliantly coloured stems only come into their own in late autumn and winter.
To ensure a good display, the stems must be hard pruned in spring – cut to within 7.5cm-10cm (3-4in) in March.
The black Mondo grass bears tiny spikes of pinkish white flowers in summer.

 

Seasonal Garden Ideas £3.99Project taken from the super
Seasonal Garden Ideas

which is available for just £3.99!

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Also available
Dairy Diary 2015
Fantastic Food For Less
Dairy Diary Set
2015 Pocket Diary Set
Dairy Diary Cover
Address/Reminders Book
Recipes just for you

 

 

 

 

 

Spiced Cottage Pie from Fantastic Food For Less

 

Spiced Cottage Pie

Cottage pie is one of those timeless favourites; this version is flavoured with a little curry powder and mixed with red lentils to produce a delicious take on a classic.

Time 50 minutes.
Serves 6
Per portion: 737 Kcal, 25g fat (10.8g saturated)
Suitable for freezing.

Sunflower oil 1 tbsp
Minced beef 500g (1lb 2oz)
Onion 1, peeled and chopped
Medium hot curry powder 2 tbsp
Carrot 150g (5oz), diced
Red lentils 150g (5oz)
Beef stock 600ml (1 pint)
Tomato purée 1 tbsp
Sultanas 50g (2oz)
Salt and freshly ground black pepper
Potatoes 680g (1½lb), peeled and cut into chunks
Butter 50g (2oz)
Milk 4 tbsp
Ground turmeric ¼ tsp
Cooked frozen peas to serve (optional)

1 Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.

2 Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil.

3 Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.

4 Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.

5 Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.

6 Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

Cook’s tip
Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.

 

Fantastic Food For Less cookbookRecipe taken from
Fantastic Food for Less

cookbook. which is now
available for just £7.99.

BUY NOW 

 

 

 

 

 

 

 

 

 

A selection of fantastic recipes for you to try:

Thai-Style Chicken Satay
Strawberry Trifle with Pimms
Tomato & Artichoke Tart
Wild Alaska Salmon Picnic Fishcakes
Tomato & Rosemary Gnocchi
Pesto Chicken with Petits Potatoes
Coconut & Plum Pavlovas
Gooseberry & Hazelnut Fool
Treacle Tart with Glazed Apples
Kashmiri Butter Chicken

 

 

 

 

 

 

#roalddahlday
#familyrecipe
#favouritebooks

#moneysavingcookbook

5 favourite books on Roald Dahl Day

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5 Favourite Books | Roald Dahl Day

What best evokes childhood for you?

Recently, I have been reading the Roald Dahl books to my six-year old (except the Witches – too scary!!) and they transport me straight back to my six year-old self, freshly bathed in pyjamas smelling of Persil enthralled by a magical world narrated by my mum (who is a great storyteller). With my children I will be celebrating Roald Dahl Day on Saturday with cosy storytelling and Quentin Blake-inspired drawing.

Isn’t it incredible that good books
can leave such an indelible
impression that they recall
feelings more than thirty years’ old?

Many, many books have had a profound effect on me, but here is my top five.

1 George’s Marvellous Medicine, Roald Dahl
Though I love most Dahl books this is my favourite and the one that my son and I giggled at the most. It’s wonderful in every way.

2 Dairy Diary
This had to feature in my top five didn’t it??! It’s the book that changed my life (in more ways than you can I imagine) and the book that helps me juggle everything that life throws at me! Visit the Dairy Diary page.

3 To Kill a Mockingbird, Harper Lee
I could write a whole dissertation on this book but don’t worry, I won’t bore you! As a family, we try to live by the quote from Atticus Finch “You never really understand a person until you consider things from his point of view, until you climb inside of his skin and walk around in it”.

4 Around the World in 80 Days, Michael Palin
I absolutely adore Michael Palin; from Monty Python chuckles to admiration of his brilliant travel books/TV programs. Around the World in 80 Days kick-started my love of travel writing and I have read countless travel books since. They continue to be my favourite escapist genre as I am not the most adventurous person so there will be many places in the world that I need to discover through other people as I’m not brave enough to visit them myself.

5 Fantastic Food for Less
This is not a marketing ploy honest!! This is THE cookbook that I had to have in my kitchen before it was even printed. I have loved working on every cookbook that we have produced but the recipes in this one really are exceptional and so straightforward that they perfectly fit into my busy life as a mum. Visit the Fantastic food For less page.

Here’s our family favourite from Fantastic Food for Less.

 

Spiced Cottage Pie

Cottage pie is one of those timeless favourites; this version is flavoured with a little curry powder and mixed with red lentils to produce a delicious take on a classic.

Spiced Cottage Pie recipeTime 50 minutes.
Serves 6
Per portion: 737 Kcal, 25g fat (10.8g saturated)
Suitable for freezing.
Sunflower oil 1 tbsp
Minced beef 500g (1lb 2oz)
Onion 1, peeled and chopped
Medium hot curry powder 2 tbsp
Carrot 150g (5oz), diced
Red lentils 150g (5oz)
Beef stock 600ml (1 pint)
Tomato purée 1 tbsp
Sultanas 50g (2oz)
Salt and freshly ground black pepper
Potatoes 680g (1½lb), peeled and cut into chunks
Butter 50g (2oz)
Milk 4 tbsp
Ground turmeric ¼ tsp
Cooked frozen peas to serve (optional)

1 Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.

2 Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil.

3 Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.

4 Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.

5 Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.

6 Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

 

Cook’s tip

Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.

 

Recipe taken from Fantastic Food for Less cookbook.

 

 

 

Share your top five favourite books with me. I would love to have a new selection to put on my reading list. Thanks!

#roalddahlday
#familyrecipe
#favouritebooks

#moneysavingcookbook

Treacle Tart with Glazed Apples

 

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Treacle Tart with Glazed Apples 

Serves 6
75 mins plus cooling
555 Kcals/portion
Fat 16g (7.2g sat) per portion
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Butter 65g (2½oz), diced
White vegetable cooking fat or lard 40g (1½oz), diced
Golden syrup 454g tin
Ground ginger 1 tsp
Lemon 1, grated zest and juice
Fresh breadcrumbs 110g (4oz)
Cooking apples 2, peeled, cored and thinly sliced
Icing sugar 1 tbsp
Custard or ice cream to serve (optional)

1 To make the pastry, put the flour, 40g (1½oz) butter and fat in a bowl and rub in with your fingertips until you have fine crumbs. Gradually add 2 tbsp water and mix to a smooth dough. Alternatively, you could use a food processor.

2 Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin. Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place. Trim the top of the pastry so that it stands a little above the tin. Chill for 15 minutes.

3 Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat. Take the pan off the heat and stir in the breadcrumbs. Leave to cool.

4 Pour the syrup into the tart case. Toss the apple in the remaining lemon juice. Arrange the slices, overlapping, in rings over the top of the tart. Then melt the remaining butter and brush it over the apples. Bake for about 35 minutes until the apples are golden.

5 Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised. Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges. Serve with ice cream or custard, if you like.

Cook’s tips
Place any stale bread you have in a food procssor and whizz into breadcrumbs.
Separate into portions and freeze in polythene bags so that you have a ready-made supply.

 

Fantastic Food For Less cookbook

Recipe taken from Fabulous Food For Less cookbook

 

When you get the book, I would love to know which your favourite recipe is.

 

Read the blogs on our website

Win a copy of Fantastic Food For Less

Save hundred of pounds on your food bills

#recipeoftheday #moneysavingcookbook #foodforless

Money saving cookbook shows you how to stop wasting food

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Save hundreds of pounds on your food bills

Win a fantastic new cookbook

Honestly it’s true!

Did you know that we, as a nation, throw away around 7 million tonnes of food every year?

In financial terms that means the
average UK family wastes nearly £60

per month by throwing away food*.

However, by making a few simple changes to our habits, it is still possible to cook amazing, nutritious food more economically and less wastefully.

Fantastic Food For LessThis week we officially launch Fantastic Food for Less, a brilliant book packed with delicious recipes that use good quality, reasonably priced ingredients and have minimal leftovers. From tasty soups and snacks, to quick and easy main meals, and heavenly desserts, there is something to suit every taste and occasion.

There are two types of recipes: Quick & Easy, which can be on the table in 30 minutes or less, and Take it Easy, which allows you to do something else while they cook slowly.

And as with previous editions of the Dairy Cookbook series, Fantastic Food for Less features triple-tested recipes, simple to follow instructions, easy to source ingredients and full nutritional information.

Using good quality, affordable ingredients we’ll show you how to make fantastic food and reduce waste with careful shopping, clever storage and fabulous recipes. Leftovers are kept to a minimum with tips on how to use them up or store them. Everything is simple to cook, tastes delicious and won’t cost the earth.”

For 20 lucky people, we have a FREE Fantastic Food for Less

Enter here for a chance to win.

Good luck.

Enter to win Fantastic Food For Less

 

 
Here’s a taster of what is in the book. Mmmmmm.

.
Treacle Tart with Glazed Apple recipe

Treacle Tart with Glazed Apples 

Serves 6
75 mins plus cooling
555 Kcals/portion
Fat 16g (7.2g sat) per portion
Suitable for freezing
Suitable for vegetarians

Click here for the recipe.

 

When you get the book, I would love to know which your favourite recipe is.

 

Read the blogs on our website

Win a copy of Fantastic Food For Less

Save hundred of pounds on your food bills

#moneysavingcookbook #foodforless

Back to school with Scrumptious Lunchbox Muffins by Dairy Diary

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Back to School with Scrumptious Lunchbox Muffins

Those brand new shoes are shiny and there’s that familiar scent of new stationery with a perfectly organised pencil case nestling in a pristine (for one day only!) school bag.

It must be back to school time!

Make their first day back at school even more memorable with a scrummy homemade muffin.

With fresh blackberries it should pass muster with even the most vehement lunchbox police.

 

Lunchbox Blackberry Muffins - a Dairy Diary recipes

Lunchbox Blackberry Muffins

Makes 12–14
Time 30 mins
Calories 225 Fat 9g of which 5.5g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground mixed spice ½ tsp, optional
Demerara sugar 200g (7oz)
Fresh blackberries 250g (9oz), very large ones halved
Full fat milk 300ml (½ pint)
Butter, 125g (4½oz), melted
Eggs 2 large, beaten

1 Preheat oven to 200°C/Gas 6 and line a 12 or 14 hole muffin tin with paper cases. Stir together dry ingredients and sugar in a bowl, then add blackberries and mix.

2 Whisk together milk, melted butter and eggs. Gently fold liquid into dry ingredients, taking care not to over-mix.

3 Divide batter between muffin cases and bake for 20-25 minutes or until well risen and golden. Serve warm or cold.

A Dairy Diary recipe.

 

 

Read the blog on www.dairydiary.co.uk/

Dairy Diary 2015 website

Take a look at our gorgeous new website, showcasing all our new products!

Tadaaa, our new website is here – complete with all our gorgeous new products.

We just know this is going to be a great year.

www.DairyDiary.co.uk

Dairy Diary 2015 new products

 

Strawberry Pimms Trifle

And here’s my favourite new Dairy Diary recipe.

Strawberry Trifle with Pimms 

Time: 25 mins plus chilling
376 Kcals/portion
Fat 19g (10.9g sat) per portion
Suitable for vegetarians

Trifle sponges 4, about 110g (4oz), broken into pieces
Strawberries 350g (12oz), sliced
Caster sugar 2 tbsp
Pimms 4 tbsp
Reduced fat custard 425g can
Double cream 200ml (7fl oz)
Low fat natural yogurt 150g (5oz)
Orange, grated rind of half
Lemon, grated rind of half
Halved strawberries and orange rind curls to decorate

1 Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
2 Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
3 Decorate with strawberries and citrus rind curls.

A Dairy Diary 2015 recipe.

 

 

COMPETITION

Win Dairy Diary 2015

Hot off the press! 

Win the fabulous new 2015 Dairy Diary.

Be the first to own a copy of the best Dairy Diary yet. We have 25 advance copies to give away.

Good luck!

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