Peek Behind the Scenes of the Dairy Diary

Dairy Diary photography

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Peek Behind the Scenes of the Dairy Diary

This week we have a special guest blogger writing for us.

Let me introduce to you Leah Figiel.

Emily & Leah

Emily & Leah

Hi, I’m Leah.

For my work experience; I booked a placement for two weeks working with the Dairy Diary. I wanted to see the ins and outs of publishing and what they expect – for it relates to something that I’d like to do as a future career.

On one day, I had the privilege to be involved in a food photoshoot for the Dairy Diary in London; working with photographer Steve Lee, food stylist Sara Lewis and assistant Doug (not forgetting the two ADORABLE dogs – Dusk and Gypsy!). They all did an exceptional job of capturing the yumminess of the recipes in the future Dairy Diary…

When we arrived at Topham Studios. Steve kindly explained to me clearly what he was photographing, and the importance of the equipment used to shoot the recipes. Emily and I then had a sneak-peek at all of the props that Olivia Wardle had artfully constructed. We went downstairs to the prop room to make some final adjustments for the shoot.

I had no clue of how much prep
was needed to just take pictures
of seven (delicious) dishes

My love for colour schemes and detailed, quirky items were expressed in this very emporium. Naturally, I could’ve spent hours in what seemed to be as an Aladdin’s Cave – but we had important work to do. To the studio we returned: armed with props to fully accentuate the magic of what Sara had crafted.

After hours of tweaking, photographing, fussing the dogs and ‘testing’ out each recipe to see just how tasty they were – seven recipes were ready.

My time at the studios taught me that presentation is key – and that you must always keep the consumers in mind. Although the work done in that day was very essential to the whole idea of the diary, which meant that we had to create each shot perfectly – I thoroughly enjoyed it, not even realising that a full day had been reserved for the project. Time flies when you’re having fun: doesn’t it?


 

And Leah’s favourite recipe from the Dairy Diary? Here it is:

Decadent Red Velvet Cake

 

 

Decadent Red Velvet Cake

  • Servings: 16
  • Time: Time 1¾ hrs
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

 

The iconic 2017 Dairy Diary is available to buy for just £7.99 from the milkman or online here.

 

#behindthescenes #dairydiary #redvelvetcake #tripletested

Recipe of the Week: Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Wrap your mittened fingers around a mug of this scrumptious drink this autumn and you’ll soon feel warm and cosy

Hazelnut Hot Chocolate

  • Servings: 2
  • Time: 5 mins
  • Difficulty: easy
  • Print

Calories 267 per portion
Fat 13g (5g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Chocolate hazelnut spread 3 tbsp
  • Orange ¼, finely grated zest

Instructions

  1. Heat the milk in a pan with the chocolate spread, stirring until dissolved. Stir in the orange zest, pour into cups and serve immediately.

This is taken from our fantastic new cookbook; Dairy Diary Favourites.. To find out more click here.

 

 


#getorganised #autumn #september #tripletested #hotchocolate

 

 

10 simple ways to make the most of autumn

10 ways to celebrate autumn

Autumn begins on Thursday but rather than mourn the end of summer, celebrate the season with these 10 top tips.

 


1 Kick leaves

No matter how old you are, you’ll always feel like a child again when you are paddling in a lagoon of fallen leaves. Kick leaves with your children – such a simplistic action can lift stress off your shoulders for a while.


2 Roast marshmallows and chestnuts over an open fire

Autumn is neither too hot for a fire, nor too cold to be staying outside – which is precisely why you should be taking the chance to light a cosy, warming fire whilst you roast marshmallows and chestnuts over it.


3 Buy a new pair of boots

It’s time to kick off those sandals and instead dance the blues in durable boots! Whether your boots be Dr Martens or if you prefer, floral wellie – you can never go wrong with purchasing practical footwear for the season.


4 Drink plenty of warm drinks

Experiment with new hot beverages. Last year a Pumpkin Spiced Latte was incredibly popular, what will it be this year?

What about Hazelnut Hot Chocolate from our new cookbook, Dairy Diary Favourites?

Hazelnut Hot Chocolate

  • Servings: 2
  • Time: 5 mins
  • Difficulty: easy
  • Print

Calories 267 per portion
Fat 13g (5g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Chocolate hazelnut spread 3 tbsp
  • Orange ¼, finely grated zest

Instructions

  1. Heat the milk in a pan with the chocolate spread, stirring until dissolved. Stir in the orange zest, pour into cups and serve immediately.


5 Watch the sun rise

Witnessing the night slip into day gives you a sense of tranquillity, for it is so scenic that you will not want to take your eyes off the natural art that is usually missed by sleeping. A bonus to autumn is that the sun rises later in the morning than summer so you can still get some sleep and wake up to a mesmerising spectacle.


6 Have a film day

Of course, autumnal weather is quite unpredictable, especially in Britain, as weather cannot decide whether it wants to be sunny or rainy. In the instances where you cannot possibly enjoy the outside… choose a selection of films to watch, it could consist of chick flicks, horrors, rom-coms, dramas, you name it. It’s all in your control. This is a great time to relax and pamper yourself – maybe invite a few friends around too?


7 Be creative

The decorative scenery at this time of year is enough to allow you to get in touch with your creative side. Sit outside and draw a picture, colour in a colouring book, write a poem or even do some knitting! Anything that is artful is expressive, and what better time to do it than in this season?


8 Do something that you’ve always wanted to do

With the busy days of work and life, it’s often difficult to find some time to do something that you’ve always wanted to do. Stop procrastinating, plan to do what you have always wanted to do and do it. Be daring.


9 Host a get-together

A friendship is one of the most important relationships that you can have. Make time for it –meeting up with your friends is crucial and what better way to do it than to organise a get together? You’ll be surrounded with positivity and are guaranteed to have a jam packed, enjoyable night!


10 Plan ahead

An organised schedule is indubitably a must if you lead a hectic lifestyle. Plans reduce stress, clear your mind and give you a motivational sense of direction. In advance – plan this season to suit you. The Dairy Diary knows the importance of having a neat schedule with the week-to-view pages, planners and lie-flat spiral binding. Check out our gorgeous new range at <link>.


 

#getorganised #autumn #september #tripletested #hotchocolate

 

 

Win a Beautiful Bouquet & Bottle of Bubbly!

Win Flowers & Champagne

Win a Beautiful Bouquet & Bottle of Bubbly!

 To celebrate our 35th anniversary and the launch of our brand new 2017 Dairy Diary and Dairy Diary Favourites cookbook, we have a fabulous competition to win a bouquet and bottle of bubbly.

This delightful gift set combines a stunning Quartz bouquet with a fresh & lively bottle of Pierson Whitaker Premier Cru Champagne. Wow.

For your chance to win click here.

ENTER

Good luck everyone!

 

#win #competition #appleyardflowers

Home-Cooked Harvest

4 Crowd-Pleasing Treats

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4 Crowd-Pleasing Treats

You know the story too well – harvest looms ahead and you scrabble around the cupboards looking for some tinned goods to donate to the local church/school/community group.

This year, why not break the mould and wrap something homemade and delicious to donate to the older members of your community. Or bake some delicious morsels to sell and raise money for a local charity?

Take inspiration from the brand new 2017 Dairy Diary and the recently released Dairy Diary Favourites cookbook. Here’s a selection of scrumptious bakes as a taster of what the books have to offer.


Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.


Coffee Battenburg

  • Servings: 6–8
  • Time: hour plus cooling
  • Difficulty: easy
  • Print

Calories 633 per portion
Fat 28g (12g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Coffee essence 4 tsp
  • Milk 1 tbsp
  • Ginger marmalade 10 tbsp
  • Icing sugar to dust
  • Marzipan 450g (1lb)
  • Crystallised ginger 2 pieces, roughly chopped, to decorate (optional)

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin. Line the tin with foil, making a pleat in the centre to the height of the tin (supported with cardboard) to divide in half; grease the foil.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and flour alternately until smooth. Transfer half the mixture to another bowl. Fold coffee essence into one half and milk into the other half.
  3. Spoon the coffee-flavoured mixture into one side of the tin and the plain mixture into the other side. Bake for 30–35 minutes until risen and firm to the touch, then turn onto a wire rack to cool.
  4. Trim the cakes to the same size and cut both in half lengthways. Spread the side of one brown piece of cake with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and place the remaining brown piece on the plain piece and vice versa.
  5. Dust a sheet of non-stick baking paper with sifted icing sugar and roll out the marzipan until large enough to wrap around the cake. Spread the marzipan with marmalade and carefully roll around the cake, smoothing in place. Trim off excess marzipan then crimp along the edges. Decorate with crystallised ginger, if using.

Cook’s tips
For a traditional coloured Battenburg cake, colour half the cake mixture with a little pink food colouring then sandwich the strips of cake together with a little sieved strawberry jam before wrapping in marzipan.


Oatie Melting Moments

  • Servings: 24
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.


Orange Cake

  • Servings: 12
  • Time: 50 minutes plus cooling mins
  • Difficulty: easy
  • Print

Calories 434 per portion
Fat 23g (14g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 225g (8oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 275g (10oz)
  • Baking powder 1 tsp
  • Oranges 1½ large, finely grated zest and juice
  • Marmalade 3 tbsp
  • Clotted cream 110g (4oz)
  • Icing sugar 200g (7oz)
  • Sugar flowers to decorate

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins.
  2. Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs. Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice.
  3. Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch. Cool on a wire rack.
  4. Spread one cake with marmalade and then spoon over the cream. Top with the other cake.
  5. Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing. Spread over the cake and decorate with sugar flowers.

Cook’s tips
This cake has been sandwiched with clotted cream but 150ml (¼ pint) double cream could also be used. Whip until the cream forms soft swirls then spoon over the marmalade spread cake and top with the second cake or serve with just the marmalade filling if preferred.


 

The legendary Dairy Diary is priced at just £7.99 and Dairy Diary Favourites cookbook £8.25 – to find out more and/or to order your copy click here.

#Harvest #September #Tripletested #DairyDiary #Food #Yummy

Recipe of the Week: Pear & Ginger Trifle

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the brand new Dairy Diary Favourites cookbook is wonderful.

Pear & Ginger Trifle

  • Servings: 6
  • Time: 25 minutes plus cooling
  • Difficulty: easy
  • Print

Calories 437 per portion
Fat 30g (16g sat) per portion
Suitable for vegetarians

Ingredients

  • Pears 450g (1lb), peeled, cored and sliced
  • Cider 150ml (¼ pint)
  • Soft brown sugar 50g (2oz)
  • Jamaica ginger cake ½ loaf, sliced
  • Custard 450ml (¾ pint), cooled
  • Double cream 250ml (9fl oz), whipped
  • Orange and lime 1 of each, grated zest to decorate (optional)

Instructions

  1. Put the pears in a pan with the cider and sugar. Simmer for about 10 minutes until the pears are soft, then leave to cool.
  2. Arrange the ginger cake in a glass serving dish and pour the pears and cider over the top. Top with cooled custard and leave to set.
  3. Spoon whipped cream around the edge of the custard and sprinkle with orange and lime zest, if using. Chill for at least 2 hours before serving.

Cook’s tip
For a Jamaican rum trifle, arrange the ginger cake in the base of the dish, drizzle with 4 tbsp dark rum, then top with 4 slices fresh pineapple, diced. Pour over the custard and top with cream and zest as above.


Dairy Diary Favourites Cookbook

This is taken from our fantastic new cookbook, Dairy Diary Favourites.

To find out more click here.

#recipe #trifle #tripletested

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