Monthly Archives: November 2011

2012 Olympic Games

As London is hosting the Olympic Games next year, we have a feature on the history of the Games in 2012 Dairy Diary.

It is full of interesting facts, such as:

  • Britain is the only country to have won a gold medal in every one of the modern summer Olympics
  • in 1908 Britain won 56 golds
  • art competitions used to be part of the games in the early part of the 20th century!

In ancient Greece, a flame, ignited by the sun, was kept burning until the Games closed, and in 1928 the practice of keeping a flame alight for the duration of the Games was adopted by the modern Olympics.

A relay of runners bringing it to the host city was first introduced for the 1936 Games, held in Berlin.

As hosts we are all lucky enough to have the chance to see the flame pass.

There are 1,018 cities, towns and villages on the route of the Olympic Torch Relay next year. Between 18 May and 27 July, the Olympic Flame will come to within just 10 miles of 95% of the population of the UK. The Torch Relay will include some breathtaking spectacles and unusual modes of transport.

The world-famous telescope at Jodrell Bank, a steamer across Lake Windermere and the Manx Electric Railway all feature in the plans. Well worth watching!

For more information visit http://www.london2012.com/olympic-torch-relay

 

St Andrew’s Day

We have so much to celebrate! It’s St Andrew’s Day on Wednesday. Take the opportunity to make this delicious soup, which comes from the fishing village of Cullen, in Morayshire, Scotland.

 

Cullen SkinkCullen Skink
The name of this rich, tasty soup comes
from the fishing village of Cullen, in Morayshire.

Recipe taken from Around Britain Dairy Cookbook.

 

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Cullen Skink

Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire.

Preparation time – 30 minutes
Cooking time – 40 minutes
Calories per portion – 411 Kcal
Fat per portion – 12g of which saturated – 6.9g
Serves – 4

Finnan haddock 1 (about 900g/2lb) or 500g (1lb 2oz) un-dyed smoked haddock fillet
Onion 1 large, skinned and thinly sliced
Milk 600ml (1 pint)
Potatoes suitable for mashing (such as King Edwards) 680g (11⁄2lb), peeled and thickly sliced
Leeks 2, trimmed, thinly sliced and washed
Butter 40g (11⁄2oz), cut into small pieces
Salt and freshly ground black pepper
Mace to garnish
Parsley sprigs, to garnish

1 Place the haddock in a large saucepan, add the onion, milk and 600ml (1 pint) of water. Bring to the boil, then reduce the heat, cover and cook gently for 10 minutes, or until the flesh flakes easily.

2 While the fish is cooking, place the potatoes in another large saucepan, cover with water, add 1⁄2 tsp of salt and bring to the boil. Then reduce the heat, partially cover the pan and cook until tender. Drain the cooked potatoes, and then mash them well with a potato masher.

3 Place a large colander over a bowl. Pour the haddock into the colander and leave it to drain well, and until cool enough to handle. Reserve the cooking liquid.

4 Remove and discard skin and bones from the fish, then flake the flesh. Reserve the onion.

5 Pour the fish liquid back into a clean pan, then using a balloon or hand whisk, gradually whisk in the mashed potatoes. Add the leeks and bring back to the boil, then reduce the heat, cover and cook gently for 10–15 minutes until the leeks are tender.

6 Gradually stir the butter into the soup, season to taste with salt and pepper, and then add the flaked fish and reserved onion. Cook gently for 5 minutes, or until the haddock is thoroughly reheated, taking care not to overheat as the fish will become tough.

7 Serve the soup in warm bowls, sprinkled with mace, black pepper and parsley leaves, and accompanied with warm crusty bread.

Cook’s tip
For a richer flavoured soup, use fresh fish stock instead of water

Recipe taken from Around Britain Dairy Cookbook.

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Win a set of superb Silicone Bakeware

Win a superb set of silicone bakeware

Win a set of superb Silicone Bakeware

If you read my last blog you will know that I am a huge fan of silicone bakeware.

I love its practicality, ease-of-use and versatility.

  • Stores away easily
  • Use for oven baking
  • Use for freezing
  • Microwave and dishwasher proof

Plus it is so easy to clean and the cakes virtually jump out of the pan when they are ready. A winner in the Davenport household.

So here’s your chance to get your hands on a superb set of silicone bakeware and try it for yourself.

Enter today
Simply click above and fill in the form. Good luck.

Plus if you like our Facebook page too we’ll give you an extra entry to double your chances of winning!

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First Sunday in Advent

This coming Sunday will be the first Sunday in Advent and the start of the proper countdown to Christmas.

Plaetzle - German Christmas treats

I must confess, being a bit of a Christmas-obsessive, I have been feeling festive for weeks!

I am an avid subscriber to Baked and Delicious magazine and back in early November when I saw the flyer for their Festive Special I was eager to don my pinny and make the gorgeous gingerbread house.

Festive foods
On a recent visit to see my German friend Gudi, she offered me some delicious little baked fruit treats, which got us talking about festive foods.

It is traditional in Germany to offer these
plaetzle to visitors in the run up to
Christmas as a gesture of hospitality.

It’s really interesting to see how festive foods change throughout the world. The Baked & Delicious Festive Special includes recipes for Roscón, a Spanish ring cake traditionally baked for Epiphany; Buche de Noel, a French yule log; and Semifreddo Natalizio, an Italian alternative to Christmas pudding. As well as our fabulous mince pies and Christmas cake of course!

Baked and Delicious Baked & Delicious magazineThe magazine plops onto my doormat once a fortnight complete with silicone bakeware – FREE with every issue! I am such a convert to this – it so easy to clean and the cakes virtually jump out of the pan when they are ready. A winner in the Davenport household.

Take a look at their Facebook page www.facebook.com/bakedanddelicious or order online http://www.baked-and-delicious.com/subscribe.aspx or just pop out to the shop and buy an issue!

 

Frost Lemon Top Cake

Frosty Top Lemon CakeQuick, easy and lemony lovely. A perfect match for silicone bakeware!

Recipe taken from Clever Cooking for One or Two
now available for just £7 from the Dairy Diary website.

 

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Frosty Top Lemon Cake

Quick, easy and lemony lovely

Frost Lemon Top CakePreparation time 10 minutes
Cooking time 35 minutes
Calories per slice 136 Kcal
Fat per slice 6g of which saturated 2.9g
Makes 10 slices
Suitable for vegetarians and freezing

For the cake
Butter 50g (2oz), at room temperature
Caster sugar 75g (3oz)
Self-raising flour 75g (3oz)
Ground almonds 25g (1oz)
Egg 1 Lemon ½, grated zest only

For the topping
Lemon ½, juice only
Granulated sugar 50g (2oz)

1 Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.

2 In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.

3 For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

Clever Cooking for One or TwoRecipe taken from
Clever Cooking for One or Two
now available for just £7
from the Dairy Diary website.

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Homemade Muesli

Start the day a super-healthy way with this delicious breakfast. 

Dairy Diary Homemade MuesliServes 2
Time 20 mins
249 calories per portion
4G fat of which 1.5G is saturated
Suitable for vegetarians

Porridge oats 40–50g (1½–2oz)
Toasted flaked almonds 40g (1½oz), plus extra for decorating
Semi-skimmed milk 225ml (8fl oz)
Red dessert apple 1 small, cored
Clementine, satsuma or small orange 1, peeled and segmented
Raspberries 8–10
Natural yogurt 4 tsp
Honey 1–2 tsp

1 Dividing equally, put oats and toasted flaked almonds into two serving bowls. Add milk, stir well and leave to stand for 5–10 minutes.

2 Meanwhile, cut the apple into thick slices, and then widthways into small wedges. Remove any thick fibres from the orange and cut segments widthways into small pieces.

3 Sprinkle apple, orange pieces and raspberries over the oats and almonds. Top each with 2 teaspoonfuls of yogurt and then sprinkle on a few more almonds. Drizzle honey over the top and enjoy.

A Dairy Diary recipe.

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