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I am SO excited, today’s the big day!
After eighteen months of planning, the 2016 Dairy Diary officially launches today!!
And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.
And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.
I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.
With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.
It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.
Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.
The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.
Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!
And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).
Pear & Ginger Sorbet
Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing
Ingredients
- Caster sugar 150g (5oz)
- Canned pears in natural juice 2 x 420g cans
- Stem ginger in syrup 2 pieces, drained
- Lemon 1, zest only
- Amaretti biscuits to serve, optional
Instructions
- Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
- Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
- Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
- Serve with Amaretti biscuits, if using.
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