Monthly Archives: August 2015

Top 3 Bank Holiday Recipes

It’s the bank holiday and autumn is approaching

So let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)

 

Sticky-Ribs-with-Baked-Potatoes

Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.

Sticky Ribs with Baked Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 431 per portion
Fat 24g (5.9g sat) per portion

Ingredients

  • Pork ribs pack of 6
  • Sunflower oil 1 tbsp
  • Tomato ketchup 2 tbsp
  • Paprika 1 tsp
  • Ground cumin ½ tsp
  • Chilli powder ¼ tsp
  • Salt and freshly ground black pepper
  • Baking potatoes 2, scrubbed and pricked
  • Cooked corn on the cob 2, to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.
  2. Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.
  3. Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.
  4. Serve the cooked ribs and potatoes with corn on the cob if you like.

Cook’s tips Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.

 

Falafel Pittas with Fruity Crunchy Salad

You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.

Falafel Pittas with Fruity Crunchy Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 554 per portion
Fat 24g (3.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz) Little gem lettuce 1, shredded
  • Tomato 1, sliced

Instructions

  1. Preheat the oven and warm the falafel according to the packet’s instructions. Place the pitta bread in the oven during the last 3 minutes of cooking.
  2. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  3. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel. Serve with the remaining fruity salad.

Cook’s tips Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 

A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.

Speedy Summer Berry Sorbe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Speedy-Summer-Berry-DessertCalories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians

Ingredients

  • Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
  • Blackcurrant cordial 6 tbsp, undiluted
  • Mint leaves to decorate (optional)

Instructions

  1. Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.
  2. Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.
  3. Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.

Cook’s tips Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.

 

Fantastic Food For Less cookbookAll are taken from one of my favourite cookbooks,  Fantastic Food For Less, which is available for just £7.99.

Buy

 

 

 

 

 

#bankholiday #alfresco

Recipe of the week: Raspberry Mango Stilton Salad

Raspberry Mango Stilton Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Raspberry vinegar 6 tbsp
  • Olive oil 4 tbsp
  • Dijon mustard 1 tsp
  • Caster sugar 1 tsp
  • Salt and freshly ground black pepper
  • Raspberries 250g (9oz)
  • Mango 1 peeled, stoned and cubed
  • Stilton cheese 110g (4oz), cubed
  • Salad leaves 150g bag

Instructions

  1. To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
  2. Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
  3. Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
  4. Serve immediately with some crusty bread to mop up the dressing.

 

Cook’s tip

If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

 

Recipe taken from Just One Pot.

Choose your favourite cover and you could win a Dairy Diary 2016

Dairy Diary 2017 Covers research

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Chicken Satay with Indonesian-style Salad

Us Brits love a good barbecue don’t we?

As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land.  

This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with some Dairy Diary favourites.

Try this Chicken Satay recipe and then click over to Top Six Barbecue Favourites. at https://dairydiarychat.co.uk/2014/07/21/top-five-barbecue-favourites/

Chicken Satay with Indonesian-style Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 325 per portion
Fat 13.6g (7.5g sat) per portion

Ingredients

  • Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
  • Peanut or satay cooking sauce 150-200g (5-7oz)
  • Coconut milk 175ml (6fl oz)
  • Lime 1, grated zest and juice of ½ and the rest cut into wedges
  • Mixed vegetable stir-fry 350g pack

Instructions

  1. Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
  2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.
  3. Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.
  4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.
  5. Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.
  6. Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

 

 

Easy Autumn Hanging Basket

I’ve been absolutely thrilled with my petunia-filled baskets this year

but they’re starting to fade now and it’s time to think about getting planters ready for an autumn display.

This little project from our book, Seasonal Garden Ideas, uses a gorgeous selection of heathers, evergreens and stones and should see the baskets looking brilliant until the beginning of winter.

 

Autumn Hanging Basket

Hot Spot Hanging Basket

Here’s an unusual late-season hanging basket, with plants perfectly suited to their position in a real hot spot – in full sun against a dry wall.

Plant in late summer; the arrangement should last until the beginning of winter. Planting up will take about an hour.

Plants

  • Two plants of bell heather (Erica Cinerea).
  • Thyme (Thymus serpyllum variety with variegated leaves).
  • Stonecrop (Sedum spathulifolium ‘Purpureum’).
  • Variegated rock-cress (Arabis ferdinandi-coburgii ‘Variegata’).
  • Dwarf conifer – this is a really tiny spruce (Picea).

Equipment

  • Hanging basket frame, wires and hook.
  • Hanging basket liner (plastic, hessian, felt or moulded paper).
  • Gritty ericaceous (acid) compost.
  • A few stones and/or pebbles.
  • Fine gravel or grit as a topping.

Instructions

  1. Insert a thick layer of liner into the basket – prick small drainage holes through if necessary.
  2. Half-fill the lined basket with very gritty ericaceous compost – good drainage is essential here.
  3. Plant the dwarf conifer first, right at the back of the basket. Set the bell heather plants on either side of the conifer, then firm in all three.
  4. Adjust the level of compost in the basket as needed for the other plants, then plant the thyme on the left and the stonecrop on the right, with the variegated rock-cress in between. Firm in and top up the compost to within 2.5cm (1in) of the rim. Water lightly.
  5. Arrange the stones and/or pebbles between the plants to give the appearance of a  mini-rockery, pushing them into the compost for stability. Finally, spread a 2.5cm (1in) layer of fine gravel or grit on top.
  6. Hang the basket against the wall on a sturdy hook. The gritty compost and stones and pebbles will make the basket heavy, so ensure that it hangs securely.

Tip

Give the thyme a quick squeeze with your fingers as you pass by for a burst of herby, spicy fragrance.

Notes

The dwarf conifer won’t stay ‘dwarf’ for very long. Check its likely height and spread after five years before buying. These have a terrible habit of turning into giants alarmingly quickly. Remove it from the basket before it gets too big and heavy and plant in

the garden.

Aftercare

Water sparingly in dry weather. Clip the heather and thyme in spring to remove straggly growth and to keep the plants neat.

 

Seasonal Garden Ideas £3.99This project is taken from Seasonal Garden Ideas; a beautiful book featuring easy half-day projects, with easy-to-follow instructions, to add beauty to any garden.

Available now at the amazing price of just £3.99!

Competition: Win an Aeropress Coffee Maker

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