Monthly Archives: June 2011

Recipe books

I have become increasingly involved in my school’s PTA, to a point where I have now found myself suggesting fundraising projects that will sit heavily and squarely on my shoulders.

Designing a cookbookThis week we have our first meeting to decide on the specifics of a recipe book to sell at Christmas time.

As a designer, I thought my skills could easily be applied to it and it wouldn’t actually take many hours to put together. What I hadn’t thought of was the work involved in the concept.

In my working life that has all been done for me by the time it lands at my desk. I simply copy and paste, move things around, add some colour, and ‘voila’!

So, looking for inspiration I have dug out some of my favourite recipe books. Of course, this has made me hungry… and what I really fancy is the Red Pesto Lamb with Pasta from the Good Food Fast cookbook, because it really is just that. A tried and tested family favourite, super quick, loved by all… except Heidi, my friend’s daughter, who is coming round for tea tonight. She doesn’t like peppers, and that is the main vegetable of this dish.

Oh well, I shall have to put that one on hold for another night and see what else I can find.

Have a great week.

Karen
Dairy Diary Team

A a silicone quiche/tart pan

Win a silicone quiche/tart pan.

Cooking with silicone bakeware is simplicity itself and achieves a perfect pastry every time.

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

Enter today

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Red Pesto Lamb with Pasta

Red Pesto Lamb with PastaHere is a tangy, tasty alternative to Bolognaise.

Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4

Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)

1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.

2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.

3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.

4 Mix the pasta into the meat sauce and serve.

If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.

Recipe taken from Good Food, Fast.

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Competition | Win a Silicone Quiche/Tart Pan

A a silicone quiche/tart pan

Win a silicone quiche/tart pan plus a copy of Baked & Delicious with recipes for Quiche Lorraine and Tarte au Citron.

Cooking with silicone bakeware is simplicity itself. Just sit your filled quiche or tart pan on a baking sheet in a hot oven to achieve a perfect pastry every time.

When it comes to practicality, ease of use and versatility, silicone ticks all the boxes!

  • Stores away easily into a drawer or in a storage box
  • Can be used at high temperatures
  • Can be used at low temperatures in the freezer
  • Microwave and dishwasher safe

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

Enter today

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Bruges and macaroons

Had an interesting time in Bruges last weekend.

BrugesBruges is so picturesque, full of cobbled streets, beautiful squares and tall houses with step gables.

Turned out to be Pentecost (which I’d have known if I’d consulted my Dairy Diary!) and most of Europe had a day off on Monday, so it was very crowded.

Tours of the town by pony and trap were doing a roaring trade and you had to step aside smartly as the ponies trotted along at a cracking pace despite all the people. We opted for a canal boat trip instead; then marvelled at the lace and the prices, drooled over the chocolate, ate mussels and chips and sampled several of the beers (all rather strong).

A jolly guide who spoke somewhat eccentric English very enthusiastically and with an unlikely accent showed us round the brewery. He looked as though he sampled the wares as much as the punters did!

We had some homemade mayonnaise, which I love, and tartare sauce, too, but I’ve never made either of them myself. It seems rather fiddly and I’m not convinced I’d get it right – both destined to remain a treat supplied by others, I’m afraid.

Macaroons

But macaroons are a different story. Got some from a stall in the flea market – not the coloured meringue-like filled sort, but the slightly chewy coconutty sort – and they were so good I’m now ferreting around for a recipe. Might have to make lots – practice makes perfect or so they say!

Almond MacaroonTry this Almond Macaroons recipe
taken from the new 2012 edition of
The Dairy Book of Home Cookery
available from this autumn.

Best wishes

Marion
Dairy Diary Team

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Almond Macaroons

Almond MaracroonCrisp on the outside, melt-in-your-mouth on the inside. Yummy!

Makes 18
Preparation 25 mins
Cooking 25 mins Per portion 93 kcals,
4g fat (0.3g saturated)
Suitable for freezing
Suitable for vegetarians

2 egg whites
110g (4oz) ground almonds
225g (8oz) caster sugar
15g (½oz) ground rice
½ tsp vanilla extract
½ tsp almond flavouring
A little extra egg white
9 blanched almonds, split in half

1 Grease two baking sheets. Line with rice paper.

2 Beat egg whites until foamy but not stiff. Add almonds, sugar, ground rice, vanilla and almond flavouring. Beat well.

3 Pipe or spoon 18 mounds of mixture, well apart, onto prepared baking sheets. Brush with egg white. Put half an almond in middle of each one.

4 Bake at 170°C (325°F) Mark 3 for 20–25 minutes, or until pale gold.

5 Leave to cool for 5 minutes. Carefully lift off, then remove rice paper from edges.

6 Cool on a wire cooling rack. Store in an airtight container when cold.

Recipe taken from the new 2012 edition of The Dairy Book of Home Cookery.

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Father’s Day

Father's Day recipes
 

The way to a man’s heart is through his stomach.

So to show him how much you care how about a day of favourite dishes?

Try these classic recipes – they are sure to be appreciated, and won’t break the bank either!

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Eggs FlorentineEggs Florentine
A deliciously healthy variation on simple bacon and eggs.

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Shepherd's PieShepherd’s Pie
A treasured recipe from the Dairy Book of Home Cookery. Wonderful comfort food.

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Blueberry CrumbleBlueberry Crumble
Blueberries given a sharp lemony edge beneath a comforting topping.

Serrve with cream or custard. If you really love him make sure it’s the real thing…

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Real Custard

Nothing comes close to real custard!

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Have a great day.
The Dairy Diary Team

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