Monthly Archives: October 2010

Clocks go back this weekend

Don’t forget to change the clocks this weekend!

Don't forget to put the clocks back this weekendWhen my toddler padded into the bedroom this morning I was convinced it was the middle of the night and tried to persuade him back to bed.

It was, in fact, five to seven and my alarm shrilly reminded me of this a few minutes later!

These dark mornings are not a great start and so I am very much looking forward to Saturday when the clocks change. And we gain an hour in our weekend!

So, don’t forget to put your clocks back by an hour on Saturday night.

Of course, the drawback to the clock change is the dark evenings. So a perfect excuse to make yourself some quick and easy comfort food such as Cheese & Tomato Bake – taken from Good Food, Fast and only takes 30 minutes from start to finish.


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Cheese and Tomato Bake

This comforting combination is rather like eating a hot cheese and tomato sandwich.

Cheese and Tomato BakeTime 30 minutes
Calories per portion 554
KcalFat per portion 32.9gof which saturated 1.5g
Serves 2
Suitable for vegetarians
Suitable for freezing

Sliced bread 4 slices, crusts removed
Butter 25g (1oz)
Tomatoes 2, sliced
Mature Cheddar cheese 75g (3oz), grated
Eggs 2
Milk 150ml (¼ pint)
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas 6 and place a baking sheet in the oven to heat up.

2 Cut the slices of bread in half diagonally, spread with butter on one side and arrange them, overlapping, in a small gratin dish. Insert the slices of tomato between the bread and then scatter over the cheese, lifting up some of the bread slices so that some cheese goes under the bread.

3 Use a fork to beat the eggs into the milk and season with salt and pepper. Pour the milk over the bread.

4 Place the dish on the heated baking sheet and bake in the centre of the oven for about 25 minutes, until the top is a light golden colour and it feels firm when lightly pressed in the centre.

5 Remove from the oven and serve immediately.

This recipe is particularly good for using up bread that has gone slightly stale in the bread bin.

Recipe taken from Good Food, Fast Dairy Cookbook.

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Competition: Win an Apple Corer/Slicer

Take the fuss out of slicing and coring apples with this ingenious device. We are giving away 10.

Competition: Win an Apple Corer/Slicer at you see Hugh Fearnley-Whittingstall dealing with fruit on Channel 4 a couple of weeks ago?

Many kids have a sceptical approach to fruit, yet he turned one group into confirmed consumers of raw fruit simply by cutting the fruit into bite sized pieces and presenting these in an attractive manner.

Well this corer/slicer will certainly help.

Complete the form at to enter.

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Milk is Cool at School

Since 1934 subsidised school milk has been available in primary schools in the UK, and it remains a staple part of the school day for millions of children.

Milk is cool at schoolSchool milk is a hassle free way of guaranteeing your child gets a healthy drink delivered fresh and chilled to their classroom everyday.

It is free of charge for children under 5 at a registered day care provider or primary school and subsidised for children aged 5-11 in primary education.

Many schools get involved with additional aspects of the school milk scheme, including discussing the origins and processing of milk; participating in World School Milk Day; encouraging children to become milk monitors; designing a Christmas card for the school milk industry and introducing environmental programmes to get the children thinking about waste and recycling.

If you would like school milk for your child contact

Milk is not just for children, it’s great for us too.

Add it to a wholesome soup, for extra flavour and added calcium, such as Curried Soup from the 2011 Dairy Diary.

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Curried soup

A quick and easy  warming soup for the chillier months.

Curried Soup from the 2011 Dairy DiaryServes 4
Time 35 mins
Calories 171 per portion
Fat 9g of which
4.2g is saturated
Suitable for freezing

Butter 15g (1/2oz)
Carrot 1, peeled and chopped
Onion 1, peeled and chopped
Potato 175g (6oz), peeled and diced
Smoked streaky bacon 4 rashers, chopped
Korma curry paste 2 tsp
Chicken stock 450ml (3/4 pint)
Milk 300ml (1/2 pint)
Chopped coriander 3tbsp

1 Melt butter in a large pan and gently sauté carrot, onion, potato and bacon for 10 minutes.

2 Stir in the curry paste, cook 1 minute then add stock and season with salt and pepper. Bring up to boil, stirring, then cover and simmer for 20 minutes.

3 Pureée with a stick blender or in a food processor. Add milk and coriander and reheat.

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Dairy Diary Set – go on, treat yourself!

It’s my birthday this week and so I am feeling a little self indulgent – gift ideas list written and passed around and fingers crossed!

If I were unable to procure one of these gems for free (great perk of the job) this would definitely be on my list.

Dairy Diary Set

The Dairy Diary Set includes a 2011 Dairy Diary plus the much loved handbag-sized pocket diary – perfect for stashing in your bag when you’re on the move – so no missing that crucial date or appointment.

What’s more, the set also contains an attractive magnetic notepad, perfect to pop on the fridge, and a pretty pen.

The Dairy Diary Set is just £8.50
That’s only £1.75 more than the Dairy Diary on its own; making it undoubtedly the best bargain you’ll have all year.

Why not treat your loved ones – or even yourself – to a little gift that will come in handy all year round?

Try  this Pecan Chicken recipe, just one of the delicious Dairy Diary weekly recipes.

Britain's Favourite Animals from the Dairy DiaryCompetition

You have one week left to win one of 10 copies of Britain’s Favourite Animals.
Click here to enter.

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