Monthly Archives: March 2012

Behind the scenes of the Dairy Diary – meet the team

Once a month, I will give you a behind the scenes look at the Dairy Diary and you can meet the team.

We are a small group but each
one of us is very different…..
this week we meet Nick, THE BOSS!

Nick Rowe is our Executive Editor and has been working on the Dairy Diary for more than 15 years!

He is based in our Cheshire office or Eaglemoss North as he likes to call it.

Here are a few facts about Nick:

What is your role within Dairy Diary? I manage, and make sure we have a wonderful team to put the best product together we can, each and every year!

What’s the best thing about working on the Dairy Diary? Trying all the brand new recipes.

What’s the worst thing about working on the Dairy Diary? Managing the Managing Editor (ha ha says me, Managing Ed!)

Tell us something we don’t know about you. I have played in a game of football against Martin Peters* (but I am a lot younger than him!). I once showed the Dairy Diary to the Countess of Wessex – but she doesn’t cook!

What are your favourite things in life? Fuller’s beer and Adnam’s beer.

Beef WellingtonWhat is your favourite Dairy Diary
or Dairy Cookbook recipe?

Beef Wellington from
Around Britain Dairy Cookbook

 

 


* Martin Peters, MBE, scored England’s second goal in their 4:2 victory against Germany in the  1966 World Cup final.

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Win a copy of The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

The Dairy Book of Home Cookery is loved by millions of cooks and has been brought right up to date for 2012.

Featuring 900+ recipes from soups to desserts, including baking and confectionery. 

This is an essential cookbook for both novice and experienced cooks.

Click here to enter the competition.

Beef Wellington

This recipe is named after the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. Wellington did not create the recipe but it was said that its appearance reminded people of the leather ‘Wellington’ boot, worn by the duke.

Beef WellingtonPreparation time – 30 minutes
Cooking time – 1 hour 10 minutes
Calories per portion – 510 Kcal
Fat per portion – 30g Of which saturated – 10.2g
Serves – 8

Fillet of beef 1.4kg (3lb)
Freshly ground black pepper
Vegetable oil 1 tbsp
Butter 25g (1oz)
Button mushrooms 225g (8oz), sliced
Smooth liver pâté 110g (4oz)
Ready-to-roll puff pastry 375g pack
Egg 1, beaten

1 Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.

2 Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.

3 Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.

4 Preheat the oven to 220°C/425°F/Gas 7. On a lightly floured surface, unroll the pastry. Roll it out a little larger, if required. Spread the pâté mixture in a strip down the pasty and then place the beef on the pâté, near one short end.

5 Fold the pastry edges over the beef like wrapping a parcel, sticking edges together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.

6 Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.

7 Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with baby carrots with their green tops left on.

Cook’s tip
If you do not have a great deal of time to create this dish, you can cook the meat and mushrooms the day before, cool and chill overnight in the fridge.

Recipe taken from Around Britain, Dairy Cookbook.

British summertime starts this weekend

 

DON’T FORGET!
The clocks change this weekend. 

The start of British Summer Time

Don’t forget to set your clocks forward by one hour, officially on Sunday 25th March 2012, from 01:00 to 02:00.

Of course, most of us do it when we go to bed on Saturday.

We may be losing an hour in bed, but with extra daylight in the evenings and a long summer ahead, there’s plenty to look forward to after the clocks go forward.

When do the clocks go back again?

The clocks go back at 2am on Sunday 28th October 2012. Darker evenings, but an extra hour for that extended lie-in.

These important dates and masses of essential information are published in the Dairy Diary.


Win a copy of The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

The Dairy Book of Home Cookery is loved by millions of cooks and has been brought right up to date for 2012. Featuring extensive cooks information plus 18 chapters from soups to desserts, including baking and confectionery.

Facebook: ‘Share’ this page (below) and we’ll give you an extra entry to double your chances of winning!

Click here to enter the competition.

 

Spring Beauty in a Basket

Spring Beauty in a Basket

Brighten up your patio or garden in spring with a hanging basket full of colour

Sp[ring Beauty in a BasketPosition it where it can be seen easily and where it can catch the sun.

  • Avoid a windy area where the basket could swing too much.
  • Plant in early spring for flowering in March and April.
  • Planting should take an hour or two.

What you need

Plants
Four to six pots of Narcissus ‘Hawera’ with the leaves just showing.
Four to six pots of pansies (Viola).
Three or four pots of grape hyacinths (Muscari).
One plant of Senecio cineraria ‘Silver Dust’.

Equipment
Hanging basket with chains and hook – if you can’t find a blue one, buy an ordinary brown one and paint it with a non-toxic proprietary wood paint.
Hanging-basket liner (plastic, felt, hessian or moulded paper).
Potting compost. Trowel.

1 Line the basket with the liner, pricking small holes through if necessary. Half-fill with compost.

2 Plant the senecio first, at the back of the basket. Firm in then top up with more compost.

3 Plant the narcissi next, spreading them around the centre of the basket and to the sides. Again, firm in and top up with compost. Plant the grape hyacinths in the same way, placing them in front of the narcissi.

4 Finally, plant the pansies, setting them at intervals around the front of the basket. Firm in, then top up with compost to within 4cm (1½in) of the rim of the basket. Water thoroughly.

5 Hang the basket securely from the branch of a tree, or in any position in the garden that gets a reasonable amount of sun.

Tip If the narcissi start to droop – or are suffering in the wind – support them with thin canes and soft string.

Notes When the flowering display is over, and the leaves of the narcissi have turned brown, transplant the pansies and senecio to a sunny spot in the garden – or to a pot. Dry off and clean the bulbs and keep in a dry, dark place until autumn, when they can be potted up again.

Aftercare Keep the basket well watered. Deadhead the flowers as they wither.

Project taken from Seasonal Garden Ideas.

 

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Competition: win The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

The Dairy Book of Home Cookery is loved by millions of cooks and has been brought right up to date for 2012.

Featuring extensive cooks information plus 18 chapters from soups to desserts, including baking and confectionery.

This is an essential
cookbook for both novice
and experienced cooks.

  • Over 3 million copies sold
  • 900+ recipes & variations
  • 18 chapters
  • Recipes that work every time
  • Easy-to-follow instructions
  • Essential cooking techniques
  • Nutritional facts for each recipe
  • Hints & tips for success
  • Ribbon page marker
  • Now that’s Clever Cooking!

Facebook: ‘Share’ this page (below) and we’ll give you an extra entry to double your chances of winning!

Click here to enter the competition.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Treat your Mum on Mother’s Day

Happy Mother's Day

Recently, I chanced upon the most fantastic vintage tearoom in Manchester’s Northern Quarter.

http://www.sugarjunction.co.uk/

Not only were the cakes and bakes delicious, they were served with a delectable array of beverages on the most exquisite crockery. Even the waitress looked ultra glam in fifties-style dress with sassy red lips.

My friends and I enjoyed a lovely hour or two chatting and soaking up the atmosphere, and also planning our own vintage tea party.

What better excuse for a tea party than Mother’s Day?
Get all the generations together, prepare some tiny sandwiches, bake some delicious morsels and serve with a proper pot of tea, or even some real homemade hot chocolate. Make it extra special with a table cloth, pretty china and homemade bunting! You can make this easily by stringing up triangles of paper or fabric cut with pinking shears.

You can even improvise a cake stand if you don’t have one with china plates and upturned glasses or teacups. http://www.allaboutyou.com/craft/knit-free/make-a-cakestand-from-a-tea-set-54284

After you have practised on your own mum, why not hold a BIG tea party, in aid of charity? March is Ovarian Cancer Awareness month and the Eve Appeal is encouraging people to hold a tea party to raise money for this extremely worthy cause. http://www.eveappeal.org.uk/media-centre/make-time-for-tea/

 

Chocolate Whisky CakeFrom our Around Britain Dairy Cookbook,
enjoy this gorgeous Chocolate Whisky Cake
plus these Sumptuous Sandwiches.

 

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