Monthly Archives: June 2014

Vintage ice cream parlours and a fab Knickerbocker Glory recipe

    Knickerbocker Glory



Vintage ice cream parlours and

a fab Knickerbocker Glory recipe

 I recently read an article in the Guardian about the demise of British ice cream parlour and it made me feel a little sad.

There’s something delightfully nostalgic about an ice cream parlour. We have a lovely one in our local town but as we’re at least 40 miles from the sea it doesn’t seem quite the same as sitting on the prom indulging in an elaborate concoction of ice cream and syrup.

Last summer we enjoyed a wonderful holiday on the Gower Peninsula in south Wales and had the most fabulous ice cream sundaes at Verdi’s Cafe in Mumbles, near Swansea.


Verdi's 1



Verdis 2







As a huge ice cream fan, I can think of nothing better than gazing out to
sea while enjoying a scoop or two of icey deliciousness.

Verdis 4









Marina O’Loughlin  from the Guardian lists her favourite seaside haunts here

The nearest on her list is in Morecambe, so we may have to take a trip up north to sample its delights.


Do you have a favourite classic seaside café which sells fabulous ice cream?

I would love to hear about some other places we can put on our family visit list.

While we await a sunny weekend visit to the seaside I am going to make the classic Knickerbocker Glory. This ice cream extravaganza originated in New York and was named after its original Dutch settlers, the ‘Knickerbockers’. However, its popularity here in Britain is due to an Italian, named Pacitto, who opened on ice cream parlour in Redcar where he introduced the Knickerbocker Glory to the British.


Knickerbocker Glory 

Knickerbocker GloryPreparation time – 45 minutes plus 15 minutes assembling
Calories per portion – 806 Kcal
Fat per portion – 49g of which saturated – 24.1g
Serves – 6
Suitable for vegetarians

For the Melba sauce
Fresh raspberries 250g (9oz)
Caster sugar 75g (3oz)
Grand Marnier 1 tbsp, optional

For the fruit salad
Fresh pineapple 175g (6oz) piece, prepared weight
Pears 2 small, peeled, cored and cut into small cubes
Black small seedless grapes 175g (6oz)
Green small seedless grapes 175g (6oz)
Strawberries 175g (6oz), hulled and quartered
Peaches 3 small, halved, stoned and skinned
Cherries 175g (6oz), pitted
Caster sugar 2–3 tbsp
Lemon 1, juice only

For the chocolate sauce
Dark chocolate 150g (5oz)
Unsalted butter 25g (1oz)

For assembling
Vanilla ice cream approximately 2 x 500ml tubs
Ice cream wafers 6
Strawberries 6
Maraschino or fresh cherries 6

1 To make the Melba sauce, put the raspberries, sugar and Grand Marnier (if using) into a bowl and mix together. Cover and leave to stand for 30 minutes, then pass the mixture through a fine nylon or stainless steel sieve to make a purée. Chill until required.

2 To prepare the fruit salad, cut away all the skin and ‘eyes’ from the pineapple, then cut into quarters and cut away the hard and woody centre core. Cut the flesh into small cubes and put into a large bowl.

3 Add all the remaining prepared fruits, sugar and lemon juice to the pineapple and mix well. If not using immediately, refrigerate until required.

4 Just before you are ready to assemble the Knickerbocker Glories, make the chocolate sauce. Put the chocolate, butter and 150ml (¼ pint) cold water into a small saucepan and stir together over a moderate heat until the chocolate is melted and smoothly blended with the butter and water. Allow the sauce to cool until cold, but do not allow it to set.

5 To assemble the knickerbocker glories, spoon a little of the Melba sauce into the bottom of each tall sundae glass (contains about 350ml/12fl oz), then add a little fruit salad, top with a scoop of ice cream and then pour on a little of the chocolate sauce.

6 Insert a wafer into each glass and decorate with strawberries and maraschino cherries. Serve immediately.


This recipe is taken from Around Britain Dairy Cookbook.






5 easy ways to manage your busy life

Dairy Diary 2014

5 easy ways to manage your busy life

With three children and a busy full-time job spare time is not something I have much of.

Who does though?

Everyone I know seems to run
around like a headless chicken
juggling everything that life
throws at them.

Dairy Diary 2014

So, what’s the best way to manage a busy life?

With planning  and, of course, your trusty Dairy Diary. Here are our top tips for keeping on top of things the Dairy Diary way:

  • Make a note of every family member’s appointments and events.
  • Work out a weekly routine that works for you. First write a list of everything that needs to be done and then write a list of things you would like to do. Choose a suitable day and time for your needs list and then slot in your likes where you can.
  • Before you shop, plan your evening meals in advance (the weekly recipes are fantastic inspiration for this). Write each meal in your diary and then compile your shopping list of ingredients.
  • Use your stickers to remind you of important dates, such as birthdays.
  • Keep any coupons/vouchers you collect in the pocket of your diary and make a note of them on the day you plan to use them. The pocket is also really useful for ideas lists: I have a list of ‘days out’ suggestions plus a ‘holiday ideas’ list (it’s always nice to have something to get excited about when daily life gets you down).

Summer Fête Lemon Cakle

Do you like the look of the recipe on this page?

It’s perfect for baking for community/school fêtes but is equally delicious for sharing with friends and family!


Summer Fête Lemon Cake

Nutritional information
Makes 16 squares
Time 1–11/4 hrs
Calories 246 Fat 10g of which
6.2g is saturated
Suitable for vegetarians
Suitable for freezers

Butter 175g (6oz), softened
Golden caster sugar 175g (6oz)
Lemon 1, finely grated zest and juice
Eggs 3 large
Self-raising flour 225g (8oz)
Baking powder 1 tsp
Fondant icing sugar 225g (8oz)
Jelly oranges and lemons, sliced to decorate

1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.

2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.

A Dairy Dairy recipe






Choose your favourite Dairy Diary 2016 cover


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Fabulous Father’s Day Menu

Fantastic Father's Day Menu


Fabulous Father’s Day Menu

Like many mums and daughters across the land, I am planning to cook something special on Sunday.

I am sure we will be enticed out on some ‘geeky’ trip to see a motorbike event or something space or fossil-related but we will come home to feast on these treats.




Chorizo & Kale Soup

Serves 3
Time 40 mins.
Per portion: 202 Kcal, 14g fat (6.9g saturated)

Butter 25g (1oz)
Onion 1, peeled and chopped
Chorizo sausage 75g (3oz), sliced
Potato 1 large, peeled and cubed
Garlic 1clove, peeled and crushed
Ham or vegetable stock 600ml (1 pint)
Kale 50g (2oz), finely shredded
Salt and freshly ground black pepper

1 Melt the butter in a large saucepan over a medium heat. Add the onion and cook for about 4 minutes until softened. Then add the chorizo, potato and garlic and cook for a further 1-2 minutes.

2 Pour the stock into the pan and bring to the boil. Then reduce the heat, cover and simmer for 12-15 minutes or until the potato is tender. Use a potato masher to mash some of the potato and thicken the soup.

3 Add the kale and then simmer, uncovered for 2-3 minutes, until the kale has wilted and is tender. Season with salt and pepper to taste and serve.


Roast Belly of Pork


Roast Belly of Pork

Time required 2 hrs.
Per portion: 531 Kcal, 30g fat (10.7g saturated)
Serves 4

Boneless pork belly joint about 680g (1½lb), skin left on and scored
Olive oil 2 tbsp
Five spice stir-fry paste 1 tsp
Hoisin sauce 2 tbsp
Baps or tortillas 4
Spring onions 4–6, trimmed and finely sliced
Cucumber ½, finely shredded

1 Preheat the oven to 230°C/450°F/Gas 8. Check the weight of the pork and calculate the cooking time: allow 45 minutes per 500g (1lb 2oz), plus 40 minutes. Lay the pork in a roasting tin, skin-side up. Mix together the oil and five spice stir-fry paste and smear on both sides of the meat. Turn it back so the joint is skin side-up and roast for 10 minutes. Then reduce the oven temperature to 190°C/375°F/Gas 5 and roast for half of the remaining cooking time.

2 Remove the pork from the oven and spread the hoisin sauce on both sides of the meat. Baste with the cooking juices and return to the oven for the remainder of the cooking time, basting with the sauce every 20 minutes.

3 Remove from the oven and leave to rest on a board for 10 minutes. Then remove the fat from the pork, slice the meat thinly and use it to fill baps or warmed tortillas. Top with the spring onions and cucumber.


Lemon Tart

Lemon Tart

Serves 8
Time required 1½ hrs.
Per portion: 473 Kcal, 29g fat (11.7g saturated)
Suitable for vegetarians

Ready-made sweet dessert pastry 375g packet
Eggs 5 large
Caster sugar 200g (7oz)
Lemons 3, grated rind only
Fresh lemon juice 150ml (¼ pint)
Double cream 150ml (¼ pint)
Icing sugar for dusting, optional
Raspberries to decorate, optional

1 Preheat the oven to 190°C/375°F/Gas 5 and pop a baking sheet in the oven to heat up.

2 Roll out the pastry on a lightly floured surface to a few centimetres larger than the base and sides of a 23cm (9in) diameter fluted loose-bottomed flan tin. Line the tin with the pastry, pressing it into the corners of the flutes. Don’t trim the rim of the pastry. Prick the base and chill for 10 minutes.

3 Line the pastry case with foil or baking parchment and fill with baking beans. Then put the flan tin on the hot baking sheet and bake blind for 10 minutes. Remove the flan from the oven, take out the beans and paper and, using a rolling pin or sharp knife, roll over the top of the tin to remove any extra pastry. Bake for a further 10 minutes or until the pastry is crisp. Remove from the oven. Reduce the oven temperature to 140°C/275°F/Gas 1.

4 To make the filling, whisk the eggs with the sugar and lemon zest in a large jug. Whisk in the lemon juice followed by the cream.

5 Pop the cooked pastry case back on the baking sheet and pour the filling into the case. Bake for 30–40 minutes until the mixture is just set. There should still be a slight wobble in the centre. Remove the tart from the oven and leave it to cool, then remove from the tin and set on a plate. Serve cold dusted with icing sugar and a few raspberries for decoration, if using.


Clever One Pot cookbook

All recipes are from the fantastic
Clever One Pot cookbook,
which is still available
to buy for just £7.99.

Buy Clever One Pot







Competition | Win a Cath Kidston Bramley Sprig Box Bag

Win a Cath Kidston Bramley Sprig Box Bag



Win a Cath Kidston Bramley Sprig Box Bag

Get ready for the next Dairy Diary with this gorgeous Cath Kidston Bramley Sprig Box Bag.

It perfectly complements the beautiful new cover and is roomy enough to carry the diary and all your other bits and bobs.

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Dairy Diary 2015 coverHere’s a sneak preview of the 2015 Dairy Diary cover.

We hope you love it as much as we do.

Handy boredom buster for your little ones plus a family-friendly cookie recipe.

I am bored jar


Handy boredom buster for your little ones plus a family-friendly cookie recipe.

Thankfully my children are not yet at the stage where I have to endure ‘Mum, I’m bored’.

However, we do sometimes seems to get stuck in a cycle of jigsaws, train track building, colouring and outdoor play (weather permitting).

I stumbled across this idea
on Facebook and I love it!

It doesn’t involve too much preparation – just half an hour – and can provide some new and exciting ideas for the children to enjoy.

We will definitely rename it ‘Mum/Dad what can we do?’ as dad does more of the childcare in our house than I do (these poor stay-at-home dads often get forgotten!)

Stephanie, its creator, has even given a downloadable list of ideas to put in the jar. They are great! Though I think I may miss ‘clean 1 toilet’ for my three year-olds!


One of the suggested activities is to bake cookies.

Here’s a family-friendly cookie recipe that you’ll love.



Honey Flapjack Cookies 

Time 25 minutes plus cooling
Calories per cookie 72 Kcal
Fat per cookie 4g of which saturated 0.5g
Makes 30 cookies
Suitable for vegetarians

Porridge oats 125g (4½oz)
Medium oatmeal 50g (2oz)
Light soft brown sugar 110g (4oz)
Heather honey 2 tbsp
Vanilla extract a few drops
Vegetable oil 110ml (3½fl oz)
Egg 1, beaten

Preheat the oven to 180°C/Gas 4 and line two large baking trays with baking parchment.

]Put all the ingredients in a bowl and mix well. Then put heaped teaspoonfuls of the mixture, well spaced apart, on the baking sheets and flatten slightly with the back of the spoon – you should be able to make 30 cookies.

Bake for 12–15 minutes until they are a rich golden brown. Leave them to cool for 10 minutes on the baking trays before transferring to wire racks to cool completely.


Good Food, Fast Dairy CookbookThis recipe is taken from Good Food, Fast, which is available to buy for just £7.00

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