Monthly Archives: October 2015

Recipe of the Week: Trick or Treat Toffee Apples

Trick or Treat Toffee Apples

  • Difficulty: easy
  • Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

  • Apples 6 small
  • Granulated sugar 250g (9oz)
  • Golden syrup 2 tbsp
  • White wine vinegar 1 tbsp
  • Butter 25g (1oz)
  • Wooden lollipop sticks 6

Instructions

  1. Press a wooden stick into the stalk end of each apple.
  2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
  3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
  4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
  5. Eat immediately or wrap in cellophane.

Recipe taken from Dairy Diary 2016.

 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

  • Clear A5, week-to-view diary
  • Easy-to-follow weekly recipes
  • Reminder stickers
  • Handy pocket for notes and cards
  • Essential kitchen and home information
  • Budgeting, conversions, addresses, etc.

The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

READ MORE

 

 

 

 

#toffeeapples #

Competition: Win a Year of Debenhams Flowers

Win a Year of Designer Flowers at Debenhams.

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Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

 

Dairy Diary 2016

Dairy Diary 2016Britain’s best-selling home diary provides day-to-day inspiration and practical information at your fingertips and all faster to access than any mobile device!

  • Clear week-to-view 2016 diary
  • Easy-to-prepare inspirational recipes
  • Essential kitchen and home information
  • Budgeting, conversions, addresses,
  • and lots more…

That’s why it’s Britain’s favourite.

READ MORE

 

 

 

 

Five Easy Meals for One That Taste Fantastic!

Five Easy Meals for One from Just For One Or Two cookbook

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Cooking for one can be enjoyable, delicious and rewarding.

Unlock your taste buds once more and delight in rediscovering great ingredients and creating your own meals. Cooking for one can be enjoyable, delicious and rewarding.

It’s tempting to reach for a ready meal when cooking for one, but these convenience foods are often tasteless and can contain hidden additives.

With a little inspiration, a handy shopping
list and easy-to-follow instructions cooking
for one needn’t be arduous. In fact, quite
the opposite, it can be a real pleasure.

And with recipes written specifically for one person, there’s no need to worry about wasted ingredients and conundrums, such as how to halve an egg!

From fabulous fish dishes to perfect puds, there’s something to tempt everyone who wants to enjoy delicious food.

Whip up a fabulous Prawn Cocktail Pasta in less than 15 minutes, put your feet up and enjoy a good book while Lemon & Thyme Poussin roasts beautifully in the oven, or indulge in succulent Roasted Strawberries with Lemon Ripple.

Just For One Or Two cookbookJust for One or Two cookbook is our brand new cookbook, which provides straightforward recipes for gorgeous meals and desserts written specifically for one or two people. 

READ MORE

 

 

 

 

 

 


 

Prawn Cocktail Pasta

Prawn Cocktail Pasta from the Just For One Or Two cookbook

Prawn Cocktail Pasta

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 465 per portion
Fat 17g (10g sat) per portion

Ingredients

  • Dried linguine 75g (3oz)
  • Tomato purée 2 tsp
  • Crème fraîche 2–3 tbsp
  • Worcestershire sauce a few dashes
  • Tabasco a good dash Lemon 2 tsp juice
  • Cooked and peeled coldwater prawns 75g (3oz), defrosted, if frozen
  • Little Gem leaves 3–4
  • Paprika for sprinkling

Instructions

  1. Cook the pasta in a saucepan of boiling water for according to the packet’s instructions.
  2. Meanwhile, mix the tomato purée, crème fraîche, Worcestershire sauce, tabasco and lemon juice together in a bowl.
  3. Drain the pasta, put it back in the pan, on a low heat, add the sauce and prawns and warm through. Then tear in the lettuce leaves and serve in a warmed bowl, dusted with paprika.

Just For One Or Two cookbook.


 

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 596 per portion
Fat 40g (9g sat) per portion

Ingredients

  • Potato 1 large, peeled and cut into chunks
  • Olive oil 1 tbsp
  • Salt and freshly ground black pepper
  • Poussin 1, preferably corn-fed
  • Dried thyme a large pinch
  • Lemon 1, grated zest and juice
  • Fine green beans 110g (4oz), trimmed, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Add the potato to a pan of boiling water, bring back to the boil and simmer for 5 minutes.
  3. Drain the potatoes, then shake them in the pan to rough up the edges a little. 4. Meanwhile, place 2 teaspoons of the oil in a small roasting tin, pop the tin in the oven and heat for about 5 minutes.
  4. Add the potatoes to the hot oil, using a long-handled spoon – watch out as the oil will splatter. Baste the potatoes in the oil, season well then push them to the edge of the tin.
  5. Place the poussin in the centre of the tin. Drizzle with a teaspoon of oil and sprinkle generously with the thyme and salt and pepper.
  6. Roast the poussin and potatoes for 25 minutes. Then scatter the lemon zest and juice over the poussin and baste it with any juices from the tin.
  7. Return to the oven and roast for a further 20–25 minutes or until the poussin is cooked through (see the tip, below) and the potatoes are crisp.
  8. Transfer the poussin to a warmed serving plate and serve with any juices from the tin, the roast potatoes and fine green beans.

Just For One Or Two cookbook.


 

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 684 per portion
Fat 51g (11g sat) per portion

Ingredients

  • Red chilli 1, deseeded and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Chopped curly parsley 2–3 tbsp
  • Dried oregano ½ tsp
  • Salt and freshly ground black pepper
  • Red wine vinegar 2 tbsp
  • Olive oil 5 tbsp
  • Small new potatoes 150g (5oz), scrubbed
  • Fillet steak 1
  • Olive oil 1 tsp
  • Leafy salad to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/ Gas 6.
  2. To make the sauce, mix together the chilli, garlic, parsley and oregano with a pinch of salt and the vinegar and 2 tablespoons of the oil. Cover and leave to stand for 30 minutes.
  3. Meanwhile, add the potatoes to a pan of boiling water, cover, then simmer for 5minutes until just tender.
  4. Drain the potatoes then tip into a roasting tin, drizzle with 2 tablespoons of the oil and season. Cook in the oven for about 30 minutes until tender, basting them in the oil halfway through.
  5. Meanwhile, cook the steak. Heat a griddle until hot and brush both sides of the steaks with oil then season. Add the steak to the grill and cook according to taste. Usually, for rare, 3–4 minutes on each side and for medium, 5–7 minutes on each side, but the exact time depends on the thickness of the steak. Leave to rest for 5 minutes.
  6. Drizzle the steak with the sauce and serve with the potatoes and salad.

Just For One Or Two cookbook.


 

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion

Ingredients

  • Dark chocolate 35g (1½oz), broken into pieces
  • Milk 1 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 175g (6oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

Just For One Or Two cookbook.


 

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 378 per portion
Fat 31g (20g sat) per portion

Ingredients

  • Strawberries 110g (4oz), hulled
  • Butter 15g (½oz)
  • Orange 1 tsp grated zest and 1 tbsp juice
  • Caster sugar 1 tsp
  • Crème fraîche 3 tbsp
  • Lemon curd 2 tsp

Instructions

  1. Preheat the oven to 220°C/425°F/Gas 7. Spread the strawberries in one layer in a small ovenproof dish. Dot with the butter and sprinkle with the orange zest and juice and the sugar. Roast for 10–12 minutes until soft but still keeping their shape.
  2. Spoon the strawberries and juices into a dish. Gently swirl the lemon curd into the crème fraîche and then spoon into the dish. Serve immediately.

Just For One Or Two cookbook.


 

#cookingforone #recipes #dairydiary

Recipe of the Week: Chocolate, Ginger and Cardamom Tea Bread

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Ground cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Add the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

 

#baking

Gorgeous Bake Club and the most delicious cake ever!

My friends and colleagues at Baked & Delicious have recently launched the most fabulous online community called Bake Club.

This stunning site is packed full of the most beautiful recipes and fascinating foodie blogs and vlogs.

While I was having a nose the other day I got very excited about this recipe I stumbled across.

I LOVE tea bread and chocolate,
and ginger – in fact this must be
my perfect cake, so I had to give it a try.

The original recipe actually used ground cardamom but I couldn’t find it so I replaced it with allspice and it was still delicious. Every single member of the family loved it.

 

Chocolate, Ginger and Cardamom Tea Bread

Ingredients

  • Chocolate-&-Ginger-Tea-Bread-AGround cardamom 2 tsp
  • Crystallised stem ginger 250g (9oz)
  • Raisins 110g (4oz)
  • Light muscovado sugar 75g (3oz)
  • Orange 1, zest only
  • Strong Assam tea 200ml (7fl oz)
  • Egg 1, beaten
  • Self-raising flour 200g (7oz)
  • 70% dark chocolate 110g (4oz), chopped into generous chunks

Instructions

  1. Chocolate-&-Ginger-Tea-Bread-BAdd the cardamom, ginger, raisins, sugar and zest to a large bowl and pour in the hot Assam tea. Cover the bowl with a cloth and leave overnight to soak
  2. When ready to start baking, preheat the oven to 160°C/gas mark 3. Line a loaf tin with baking parchment and set aside
  3. Add the egg to the mix, stir to combine then gradually mix in the flour until smooth and incorporated. Stir in the chocolate chunks then pour the mixture into the lined loaf tin. Bake in the oven for an hour and a half, until a metal skewer inserted into the cake comes out clean
  4. Remove from the oven and leave the cake to cool in the tin. When cool, carefully remove from the tin and wrap in parchment paper, followed by a clean tea towel. Leave the bundle for 24 hours before unwrapping and eating – this will allow the cake to develop a deeper, more rounded flavour.

Recipe by Paul A Young for Great British Chefs

 

Bake ClubTake a look at Bake Club for yourself

Bake Club has some absolutely gorgeous recipes.

http://www.baked-and-delicious.com

 

 

 

 

 

#BakeClub #Baked&Delicious #baking

Recipe of the Week: Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 347 per portion
Fat 1g (1g sat) per portion

Ingredients

  • Butter for greasing
  • Apricots 5, halved and pitted
  • Caster sugar 2 tsp, plus 2 tbsp
  • Cornflour 2 tsp
  • Buttermilk 284ml pot
  • Vanilla extract about ½ tsp
  • Toasted flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
  2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
  3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
  4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.


 

Just For One Or Two cookbookThis recipe is taken from our fabulous new cookbook Just For One Or Two.

Cooking for one or two? You will find lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again.

If you want to eat delicious food this is for you!

READ MORE

 

 

 

 

#cookingforoneortwo #recipes #cookbooks

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