Monthly Archives: April 2014

Wellies – the best thing you can ever buy for your child

Wellies - the best thing you can ever buy for your child

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The best thing you can ever buy for your child

Plus a freebie and a chance to win a cookbook! 

 

What’s the best thing you ever bought for your child?

Wellies-2My finest purchase has to be wellies – they have undoubtedly created more fun than anything else we have ever bought.

On rainy days they are
perfect for jumping in
muddy puddles.

On icy outings they are ubiquitous for crunching through new-fallen snow and on sunnier occasions they are essential for wading into streams looking for wildlife or sploshing into the sea to jump the waves!

In this digital age (yes I am aware of the irony of typing this on a blog!) it’s vitally important that we get family time outdoors.

And in Britain the majority of us are blessed with fantastic green spaces on our doorstep, whether it is a village green, town park, sandy beach or ancient woodland.

I love the fact that we are a country of such varied and stunning topography packed into such a small space.

 

Win Clever One Pot cookbook

I recently asked Dairy Diary Facebook followers to share their favourite places and promised to add them to our Pinterest board, which you can see here http://www.pinterest.com/dairydiary/the-beautiful-british-isles

Your favourite British landscapes

Can you help me add even more? Where in Great Britain do you love most? I promise to add all to our Pinterest board and we will give away a copy of Clever One Pot cookbook to our favourite suggestion.

 

Free Spotter List

Spotter's ListAnd here’s a little project to help you and your little (or not so little) loved ones enjoy and engage with the great outdoors as well as helping with their numerical skills.

It’s something that kept me
occupied on many long
walks as a child and a game
that my children love too.

You provide your child with a list of things to spot (free Spotter’s List to download below) and reward them with a few pence. You’ll have to hoard loose change in advance, though your child should only get their reward for spotting each item once, not multiple times or it may get expensive!

Download our free Spotter’s List here.

 

Have fun in the great outdoors everyone!

 

#thedairydiary #competition

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Celebrate St George’s Day with the BEST bread & butter pudding

The best St George's Day Pudding

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Celebrate St George’s Day with the BEST bread & butter pudding

Ok so this may not be the best recipe for those on a diet, but wow, it is scrumptious if you fancy a treat.

Smother it in custard and enjoy…..

St George’s Day Pudding

Serves 6
Time 45 mins plus standing
Calories 479
Fat 19g of which 3.7g is saturated

Medium sliced white bread 10 slices, crusts removed
Chocolate and hazelnut spread 1 x 200g jar
Dried and sweetened cranberries 75g (3oz)
Full fat milk 600ml (1 pint)
Caster sugar 3 tbsp
Eggs 4 medium, lightly beaten

1 Spread bread with chocolate and hazelnut spread. Make into sandwiches and cut each into four triangles. Arrange triangles neatly on the base of a 1.25 litre (2 pint) ovenproof buttered dish. Scatter with cranberries.
2 Gently heat milk and sugar until sugar has completely dissolved. Pour hot milk mixture onto eggs in a slow stream, beating constantly. Pour egg mix over bread and leave to stand for 30 minutes.
3 Preheat oven to 190ºC/Gas 5. Cook pudding for 25-30 minutes or until golden and set. Serve warm.

A Dairy Diary recipe.

#thedairydiary
#stgeorgesday

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Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

Queen of Puddings recipe

 

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Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

I’m sure the Queen is an avid reader of the Dairy Diary blog, so I’ll take the opportunity to say happy birthday Your Highness.

I am sure she will be dining on something delectable today. For us mere mortals, why not try this AMAZING Queen of Puddings recipe?

Dairy Book of Home CookeryIt’s from the Dairy Book of Home Cookery – our bestselling cookbook of all time – which is available to buy online. The book is crammed full of classic recipes; more than 900 of them, and it an essential is everyone’s kitchen.

If you sign up to our newsletter before 30 April, you could win a copy!

Simply click here and enter your details. Good luck!

Win The Dairy Book of Home Cookery

 

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Queen of Puddings

Serves 4
Preparation 25 mins plus standing
Cooking 1¼ hrs
Per portion 358 kcals, 11g fat (5.3g saturated)

110g (4oz) white breadcrumbs
25g (1oz) caster sugar
Grated rind of 1 lemon
450ml (¾ pint) milk
25g (1oz) butter
3 egg yolks
2 tbsp raspberry jam
Warmed Meringue Topping made with 2 egg whites (see below)

1 Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix

2 Pour milk into a saucepan. Add butter and heat gently until butter melts.

3 Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes.

4 Beat in egg yolks.

5 Pour in to a 900ml (1½ pint) greased ovenproof dish.

6 Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.

7 Remove from oven and spread with jam.

8 Cover with whirls of meringue.

9 Return to oven and bake for a further 30–40 minutes or until meringue is pale gold.

 

Meringue Topping 

Preparation 15 mins
2 egg whites
75g (3oz) caster sugar
1 tbsp granulated sugar (optional)

1 Put egg whites into a clean, dry bowl. Beat until stiff and peaky.

2 Gently fold in caster sugar with a large metal spoon.

 

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#competition

Eat Out, In: Easter | Fantastic foolproof recipes for a relaxed Easter lunch

Foolproof recipes for Easter lunch

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Eat Out, In: Easter 

 

Foolproof recipes for a relaxed Easter lunch

 

After a morning of Easter egg hunting, enjoy a relaxed Easter lunch at home with succulent roast lamb followed with a delicious trifle.

If you can squeeze in a small slice of something, here’s a recipe for an exquisite Simnel Cake too.

 


Simple Roast LambSimple Roast Lamb

Serves 6
Time 2½–3 hrs plus resting
Calories 625
Fat 34g of which 13g is saturated

Half leg of lamb weighing about 1.8kg (4lb)
Garlic 4 cloves, peeled and chopped
Fresh rosemary 4 sprigs, leaves plucked and chopped
Olive oil 6 tbsp
Small new potatoes 750g (1lb 10oz), scrubbed
Chantenay carrots 500g (1lb 2oz), trimmed and scrubbed
Asparagus 2 bundles weighing about 500g (1lb 2oz), trimmed

1 Preheat oven to 190ºC/Gas 5. Place lamb in a roasting tin. Mix together garlic, rosemary and 2 tablespoons of olive oil with freshly ground black pepper. Spread all over lamb. Roast for 2–2½ hours, depending on how you like your meat cooked.

2 When lamb has an hour left to cook, bring potatoes (cut any big ones in half) and carrots up to boil in pan of water and simmer for 5 minutes. Meanwhile, put remaining oil in a roasting tin in the oven above lamb to heat up. Drain vegetables, add to hot oil and roast for 30 minutes. Remove from oven and add asparagus. Stir well and cook for a further 15 minutes or until vegetables are tender.

3 Leave lamb to rest for 10 minutes before carving. Serve with gravy made from juices.

 

Rhubarb Syllabub TrifleRhubarb Syllabub Trifle

6 servings
1 hour preparation time
2 hours or overnight chilling time
580 Kcal per portion
23.4g fat per portion of which 14.4g is saturated
Suitable for vegetarians

Lemon 1 large, a little grated rind to garnish and the rest finely pared and strained juice
Caster sugar 250g (9oz)
White wine 150ml (1⁄4 pint)
Rhubarb 900g (2lb), washed, trimmed and cut into 2.5cm (1in) pieces
Trifle sponge cakes 1 packet of 8
Raspberry jam approximately 175g (6oz)
Double cream 284ml carton
Finely sliced pistachio nuts optional

1 Place the pared lemon rind and juice and 75g (3oz) of the sugar in a bowl. Add the white wine and stir until dissolved. Cover and chill.

2 Put the rhubarb into a wide, stainless steel, lidded frying pan or flameproof casserole. Sprinkle with the remaining sugar and add 2–3 tbsp of cold water. Cover and cook over a moderate heat until the rhubarb juices flow, and the fruit is softened but not broken up. Remove from the heat, carefully drain and reserve the juice.

3 Slice each sponge cake in half horizontally. Spread jam over half of the slices, then cover with the remaining slices and place, in a single layer, in six individual glasses, trimming the sponge to fit. Spread any remaining jam over the top of the sponge cakes.

4 Spoon approximately two-thirds of the rhubarb juice over the sponge cakes. Use enough to moisten them well, but not to saturate. (Any left-over juice can be chilled and diluted with soda or tonic water to make a refreshing drink.)

5 Spoon the cooked rhubarb over the sponge cakes, cover and refrigerate until cold.

6 To make the topping, remove the lemon rind from the wine and discard. Then pour the cream into the

wine and whisk until it is thick enough to hold a trail – but take care not to over-whisk or the mixture will curdle.

7 Pour the syllabub on top of the chilled rhubarb and mark with a deep swirl. Cover the glasses and put in the refrigerator to chill for at least 2 hours, or even overnight. Serve scattered with pistachio nuts, if using, and grated lemon rind.

Cook’s tip
Preferably choose younger stalks of rhubarb and those with the reddest colour. Younger stalks are more tender, whereas older ones can be stringy and drier. Redder stalks also give the trifle a better colour.

 

Simnel CakeSimnel Cake

Preparation time – 30 minutes
Cooking time – 2¼ hours
Calories per slice – 722 Kcal
Fat per slice – 30g
of which saturated – 13.2g
Makes – 11 slices
Suitable for vegetarians

Butter 250g (9oz), softened
Light muscovado sugar 250g (9oz)
Eggs 4
Plain flour 300g (11oz)
Baking powder 1 tsp
Ground mixed spice 2 tsp
Ground almonds 50g (2oz)
Luxury dried mixed fruit 500g (1lb 2oz)
Lemon 1, finely grated zest and 2 tbsp juice
White marzipan 500g (1lb 2oz)
Apricot glaze or sieved apricot jam 2 tbsp

1 Preheat the oven to 150°C/300°F/Gas 2 and line a 20cm (8in) cake tin with baking parchment.

2 Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour along with each egg. Sift in the remaining flour, baking powder and spice and fold the almonds, dried fruit and lemon zest and juice into the mixture. Spoon half into the cake tin and smooth the surface level.

3 Roll out one third of the marzipan until it’s a circle, just smaller than the cake tin, and lay it on top of the mixture in the tin. Spoon the remaining mixture over the top and level the surface.

4 Bake the cake in the centre of the oven for 2–2¼ hours, or until a skewer comes out clean after being inserted into the cake. Cover with a sheet of baking parchment if it starts to brown. When cooked, remove the cake from the oven and leave to cool.

5 Remove the cake from the tin and peel away the lining paper. Spread the apricot glaze or jam over the top. Roll out half of the remaining marzipan to fit the top of the cake. Place it on the cake and smooth down, taking care not to trap any air pockets underneath. Pinch around the edges.

6 Divide the remaining marzipan into 11 pieces and roll each into a ball. Brush a little apricot glaze or jam onto the base of each and evenly space around the top of the cake. Place under a hot grill to brown the marzipan lightly. Remove from the grill and leave to cool before serving.

Cook’s tips
• The cake will keep in an airtight container for up to a week.
• If you have a choice of marzipan, choose white marzipan, which has a more natural flavour than golden marzipan.

 

 

Have you entered our latest competition yet?

 

Win Sanctuary Spa Pampering Kit

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Win a Sanctuary Spa Pampering Kit

Simply enter your name and email address and you could win this Sanctuary Spa kit, packed full of luxurious products.

Lock yourself in the bathroom and indulge in some serious pampering time!

Enter on our website

Enter on Facebook

 

Good luck everyone and please share this post with your friends.

 

 

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Fabulous Five Minute Gift: Spa in a Jar

Fabulous Five Minute Gift: Spa in a Jar

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Fabulous Five Minute Gift
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Spa in a Jar

I came across this charming idea for a homemade gift on Pinterest. I have to say, I am totally hooked… the possibilities for personalised gifts are endless. In essence, you fill a jar with small items that you know a friend will love or find useful. Make it pretty and voila – a gorgeous and thoughtful gift, which can be very inexpensive to put together.

Most of my friends are stressed-out working mums who get very little time to themselves.

This ‘spa in a jar’ is perfect for giving
one of them a little ‘me’ time.

 

Here’s how I made it:

Fabulous Five Minute Gift: Spa in a Jar

  1. From Boots I bought a selection of miniature goodies from their travel section.
  2. I pilfered a (clean) good-sized jar from the recycling bin and filled it with the spa goodies.
  3. Then I wrapped a ribbon around the centre and a smaller ribbon around the lid, securing with double-sided tape.
  4. The Spa in a Jar label is cut from a piece of patterened card and attached with double-sided tape.

Easy peasey!

 

Fabulous Five Minute Gift: Spa in a Jar

Your ‘in a jar’ gift could be anything you like –
seeds, handcream, twine and gloves for a
garden lover or possibly cookie in a jar with
all the ingredients to make some fabulous biscuits?

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If you fancy a bit of pampering we have a fabulous give-away for you.

 

Win Sanctuary Spa Pampering Kit

.

Win a Sanctuary Spa Pampering Kit

Simply enter your name and email address and you could win this Sanctuary Spa kit, packed full of luxurious products.

Lock yourself in the bathroom and indulge in some serious pampering time!

Enter on our website

Enter on Facebook

 

Good luck everyone and please share this post with your friends.

 

 

#thedairydiary #competition

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