Daily Archives: 2 January 2012

Happy New Year!

Have you all opened your new Dairy Diary? What do you think?

Dairy Diary 2012We would love to hear your comments and suggestions.

I made the pitta crisps for New Year’s Eve to nibble on whilst partying with a bottle of Prosecco (partying may be an exaggeration, two of us on the sofa watching TV with three sleeping children above!) They were delicious.

I am also looking forward to cooking the Pesto Chicken on p75 and the Peanut Noodles on p95. They look delicious but quick enough to fit in with our uber-hectic lives.

There’s so much to look
forward to this year.
We will be producing the 2014
(yes 2014!) Dairy Diary and
two brand new cookbooks!

 

Queen’s Diamond Jubilee

In Britain, we can enjoy patriotism once again with the Olympics in July and the Queen’s Diamond Jubilee in June. The Queen came to the throne on 6 February 1952 and her coronation took place on 2 June 1953. The only other British monarch to celebrate a Diamond Jubilee was Queen Victoria in 1897.

There will be a special bank holiday for the Diamond Jubilee. The 2012 late May bank holiday will be moved to Monday 4 June 2012 and an additional Jubilee bank holiday will be on Tuesday 5 June 2012. For information on celebrations around the country visit http://www.direct.gov.uk/en/Nl1/Newsroom/DG_197517

This one is fab http://www.thebiglunch.com As we are new to our cul-de-sac, I think it’s a fantastic way of getting to know all our neighbours – although losing a cat works quite well too!! (she is home safe now). The Big Lunch is a very simple idea from the Eden Project. The aim is to get as many people as possible across the whole of the UK to have lunch with their neighbours in a simple act of community, friendship and fun.

Try this favourite from the 2012 Dairy Diary.

Pesto chickenPesto Chicken
A super-tasty chicken dish cooked up in less than 30 minutes.

Dairy Diary recipe.

 

 

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Pesto chicken

A super-tasty chicken dish cooked up in less than 30 minutes

Pesto chickenServes 4
Time 20 mins
Calories 409 per portion
Fat 29g of which 8.1g is saturated

Walnuts 15g (½oz), roughly chopped
Garlic 1 clove, peeled and chopped
Salt ½ tsp
Flat-leaf parsley 50g (2oz), leaves only
Grated Parmesan cheese 3 tbsp
Olive oil 6 tbsp
Skinless chicken breasts 4, cut into thin strips
Crème fraîche 4 tbsp
Buttered tagliatelle to serve

1 Dry-fry walnuts in a non-stick frying pan until lightly toasted.

2 Put walnuts, garlic, salt and parsley into a food processor and pulse to a rough texture. Add Parmesan cheese and 5 tbsp oil. Whizz to blend, but still leave slightly chunky.

3 Heat remaining oil in a wok or frying pan and add chicken strips. Cook for 4–5 minutes until browned.

4 Add crème fraîche and 3 tbsp of parsley pesto and simmer for 5 minutes.

5 Mix in 2 tbsp extra pesto and serve with buttered tagliatelle, if using. Put leftover pesto in a bowl alongside for any extra drizzling.

Dairy Diary recipe.

 

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