Fun at Foodie Festivals

The Big Feastival

I’ve just returned from The Big Feastival!

This fantastic food and music festival was started by Jamie Oliver and Alex James (Blur guitarist turned cheese-maker).

And it really was a feast for the senses – the most tantalising tastes, aromatic smells and to top it all off a real treat for the ears (and most definitely the eyes!!) Mark Ronson. We ate and danced for a glorious 10 hours.

Feastival may be over for another year
but there are a myriad of food and drink
festivals up and down the country.

HOMEPAGE-LOGOLiverpool Food and Drink Festival is nearing, which means that on 17 /18 September Sefton Park will be an explosion of culture, creativity and celebrations of food and drink that a range of people have expertly created. And there are many reasons why you should choose to visit this (or another foodie festival near you):

For a start: it’s cheap. If you order your tickets now then for an advanced adult ticket it is only £5.50 for a day, and for a weekend it’s £10. On the day – an adult ticket costs £7.50 and a weekend pass is £12. Why not bring your family along? Under 14’s can attend for FREE (no need to stress about finding a babysitter!) Considering the popularity of the event; the tickets are reasonably priced and family friendly.

Those who have a sweet tooth will be in their element once they discover the Chocoholic Corner that opens on 17 September. Who wouldn’t want a whole stall dedicated to chocolate? It’s simply irresistible!

However; if you would rather all things nutritious do not fret! The ‘Good Life Area’ is designed to host gluten free, free-from and all natural dishes that are truly scrumptious. This will be available from 17 September also.

But won’t my children be mind-numbingly bored? Not when ‘Kids Village’ provides things to do for little artists and future foodies – Kids Village serves a range of activities, spanning from arts and crafts to testing various foods from many cultures. Your children can enhance their creativity in this perfect haven.

Liverpool Food and Drink Festival has proven
to be outstanding; create memories and
develop your taste for cuisine this September…

If you can’t attend any food festivals this year – plan for next year with Dairy Diary 2017 – convenient and spacious to help you organise your busy days. Furthermore; our handy, go-to pocket diary equipped with a pen is an essential too – note taking has never been so effortless. Find out more here.

#feastival #dairydiary #liverpool #foodanddrinkfestival #family #seftonpark #diary #weekend

 

Recipe of the Week: Minted Pea Panna Cotta with Smoked Salmon

Minted Pea Panna Cotta with Smoked Salmon

Inviting friends for dinner? This is the most perfect starter.

Everyone will be asking for the recipe!

Minted Pea Panna Cotta with Smoked Salmon

  • Servings: 2
  • Time: 20 mins plus chilling
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 44g (25.6g sat) per portion

Ingredients

  • Frozen petits pois or fresh peas 250g (9oz) plus extra to garnish
  • Chicken stock 250ml (9fl oz)
  • Leaf gelatine 2 sheets
  • Double cream 150ml (¼ pint)
  • Mint leaves 12-15 plus extra to garnish
  • Smoked salmon 100g pack

Instructions

  1. Place petits pois and stock in a saucepan. Bring up to boil, cover and simmer for 5 minutes.
  2. Meanwhile, soak gelatine sheets in a bowl of cold water.
  3. Stir cream into peas, add mint leaves, then liquidise and pass through a sieve. Season to taste.
  4. Drain gelatine sheets and add to pea cream. Briefly heat gently until gelatine dissolves.
  5. Lightly oil two ramekin dishes and pour in pea cream. Allow to cool then chill for 4-6 hours.
  6. Run a knife around the inside of each ramekin and turn out onto plates. Serve with salmon garnished with mint and peas.

 

A Dairy Diary recipe.

 

#recipeoftheweek #tripletested

5 brilliant reasons why you should buy vintage crockery

Collect vintage crockery

 .

Why buy vintage crockery?

My son has always used a bowl inherited from my grandad. It’s a lovely Wedgewood Willow pattern and is the perfect size for a small portion of cereal.

Having struggled to obtain more
smaller sized bowls for us I decided
to buy vintage instead.
And I LOVE it!

Picking up a few pieces from second hand and charity shops is great fun and I love the collection we are gradually building – it has much more character than a soulless dinner set and it makes me wonder about the history of each individual piece.

Why not start a vintage collection?

Here are a few reasons why:

1. It looks gorgeous: a mismatched vintage dinner set in similar tones can look so beautiful and will be unique.

2. It’s environmentally friendly: re-using crockery is much greener than manufacturing new stuff. There’s less landfill too.

3. Support a worthwhile cause: you can pick up some gorgeous plates and bowls in charity shops – a bargain for you and money in the bank for a worthy cause.

4. You’ll eat less: modern dinner plates and bowls are HUGE compared to their vintage counterparts. When using older, smaller crockery you can fit less on your plate.

5. Evoke happy memories: your collection may start with a bowl or plate from a parent or grandparent. Using it will remind you of them on a daily basis.


 

#vintage

#reuse

#recycle

10 holiday activities for the whole family – young or old

10 holiday activities for the whole family – young or

Whether you’re staying at home during the school holidays or enjoying a good old British seaside holiday, there’s bound to be the odd day when you need some new inspiration for things to do.

Having just come back from a fortnight’s holiday in the stunningly beautiful, but rain-prone Wales I feel like I am something of an expert in keeping 3 generations occupied!

So here are a few suggestions for fun – whatever your age!


1 Make a giant map of your location.

Stick large pieces of paper together and draw on a map of where you are using an Ordnance Survey (or Google) as reference. Then draw and colour in landmarks you have visited or activities you have enjoyed. You could even draw in roads or railways and the youngest can use it for model cars or trains.


2 Play a board game.

We love Cranium, Don’t Say It or What a Performance, which are simple enough for everyone to enjoy.


3 Make Stripy Jelly!

Stripy Jelly recipeThis recipe from our fabulous new cookbook, Dairy Diary Favourites, is such fun to make and a winner with all the family. Just make sure you buy additive-free jelly beans or your children will be climbing the walls!!

Custard powder 2 tbsp
Milk 300ml (½ pint)
Strawberry jelly 135g packet
Whipped cream and children’s sweets to decorate

  1. Blend the custard powder with a little cold milk. Bring the remaining milk to the boil and pour onto the mixture, stirring well. Return to the pan and bring back to the boil, stirring. Remove from the heat and leave to cool.

2.  Make up the jelly according to the packet’s instructions. Pour a third of the jelly into a jug, stir in the custard and mix well.

3.  Pour half the remaining jelly into a 900ml (1½ pint) glass dish and chill until set. Pour half the custard mixture on top, chill until set. Repeat layers with the remaining mixture, chill until set.

Just before serving, decorate with whipped cream and sweets.


4 Go on a nature walk.

Older members of the family will enjoy sharing their knowledge with little ones and youngsters revel in new discoveries. Children love a challenge, so you could create a list of things to collect, such as:

  • Nature walkSomething round
  • A leaf bigger than the palm of your hand
  • Something that does not belong
  • A fir cone
  • Something yellow
  • A small stick
  • Something rough
  • A feather
  • Something smooth
  • A leaf smaller than your fingernail
  • Something shiny
  • A blade of grass
  • A daisy
  • Something with stripes
  • Something pretty
  • A pebble that looks like an animal

You could even paint the pebble to look even more like the animal when you get home. Or make all of your finds into a collage to keep.


5 Play card games.

Older generations always seem to know great card games, and will enjoy teaching the little ones how to play. You could even make it competitive and give chocolate buttons as prizes.


Treasure hunt crop

6 Head off on a treasure hunt.

This can be as simple or as complex as you like, dependent on the ages of people in the family. You could make clues or just leave a trail to where the ‘treasure’ is. Treasure could be something like a bag of chocolate coins or a few new colouring pens. I bought some pretty but inexpensive stones and hid them amongst pebbles on the beach for the children to find.


7 Go to the cinema or have a DVD night at home.

Choose a good all-rounder family film, buy a big bag of popcorn and relax.


 

Family photo

8 Pose for a family photo.

Place your camera on a tripod or table, set the timer and say cheese!


 

Visit an attraction

9 Visit a local historical site or museum.

Choose somewhere with a mixture of activities, such as children’s trails, interesting artefacts or buildings and, of course, a good café!


10 Play rounders.

If there are small children involved, give them a huge racket and use a soft ball, so that everyone gets a chance to be involved.


 

Dairy Diary Favourites cookbookTo celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

Recipe of the Week: Candy Rice Pudding

This caramel-flavoured rice pudding is easy to prepare and will quickly become a firm family favourite.

 

 


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Time: 35 mins
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#recipeoftheweek

#tripletested

 

3 Easy Recipes that Children will Love!

In our brand new cookbook, Dairy Diary Favourites, which celebrates 35 years of the Dairy Diary, we share some brilliant recipes for child-friendly food.

 


Homemade Fish Fingers

Homemade Fish Fingers

  • Servings: 8
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 144 per portion
Fat 6g (0.6g sat) per portion
Suitable for freezing

Ingredients

  • Thick cod or haddock fillet 250g (9oz), skinned Salt and freshly ground black pepper
  • Plain flour 2 tbsp Egg 1, beaten
  • Dry white breadcrumbs 110g (4oz)
  • Vegetable oil for deep-fat frying
  • Broccoli, baked beans and ketchup to serve (optional)

Instructions

  1. Cut the fish into eight strips and season with salt and pepper. Sprinkle the flour in a shallow dish, put the beaten egg in another dish and the breadcrumbs in another.
  2. Dust each fish finger in the flour, dip into the egg and then toss in the breadcrumbs, making sure they are completely coated.
  3. Heat the vegetable oil in a deep-fat fryer or deep wide saucepan. Carefully lower the fish fingers into the hot oil. You may need to do this in batches.
  4. Cook for 2–3 minutes until the crumb coating is crisp and golden.
  5. Drain on kitchen paper and serve with beans, broccoli and a squirt of ketchup, if you like.

Cook’s tip
To check that the oil is hot enough, use a cook’s thermometer – it should read 180-190°C/350-375°F.
Or, drop a square of bread into the oil; if the oil bubbles around it immediately the oil is hot enough.


 

Cottage Pie

Cottage Pie with Baked Beans

  • Servings: 2 adults & 3 children
  • Time: 1 hour 20 mins
  • Difficulty: easy
  • Print

Calories 659 per portion
Fat ?31g (13g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Onion 1 large, peeled and finely chopped
  • Carrots 2 large, peeled and cut into small dice
  • Lean minced beef 500g (1lb 2oz) Beef stock 150ml (¼ pint)
  • Mixed dried herbs 1 tbsp
  • Potatoes 900g (2lb), peeled and quartered
  • Butter 25g (1oz)
  • Baked beans 415g can
  • Egg 1 small, beaten with 1 tbsp water to glaze (optional)
  • Peas to serve (optional)

Instructions

  1. Heat the olive oil in a large frying pan, add the onion and carrots and cook for about 5 minutes until softened.
  2. Add the beef to the pan and continue cooking until the meat is lightly browned. Stir in the stock and herbs and bring to the boil. Turn down the heat and simmer for 20 minutes.
  3. Meanwhile, boil the potatoes in water for 15-20 minutes until cooked.
  4. Preheat the oven to 190°C/170°fan/Gas 5. Drain the potatoes and mash with butter. Spoon half the beef mixture into a 1.25 litre (2 pint) baking dish, then add the baked beans and the remaining beef. Cover with mashed potatoes, smooth and mark into swirls with a fork. Brush with egg, if using.
  5. Place on a baking tray and cook for 45 minutes or until browned. Serve immediately with peas, if you like.

Cook’s tip
You could make this earlier in the day and reheat when required. Or spoon into individual foil containers, cool, wrap in clingfilm, label and freeze ahead. Defrost in the fridge overnight and reheat a portion for 30 minutes.


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Time: 35 mins
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#triplestested

 

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