Monthly Archives: May 2017

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!

 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

 


 

Recipe taken from the fabulous Cooking For One Or Two cookbook.

 

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Top 3 Freezable Cakes

It’s a busy and very exciting week for me this week as I get married on Sunday!

It’s going to be great fun, but it will be an inexpensive do and much of it is homemade, with generous help from friends and family.

Instead of purchasing a fancy wedding cake, we have asked guests to bring along their favourite bake – nothing fancy, just a tasty cake to add to the cake table and serve as dessert. I have also made three, but as I’ll be busy with other preparations, I chose my favourite Dairy Diary bakes that can be frozen.

Here are the three recipes – they’re ideal for any type of occasion, such as parties, fetes and fairs when you want to bake ahead. Just defrost the day before.

 


 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

 


 

Chocolate Fudge Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: medium
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.


 

Gingerbread

Gooey Gingerbread

  • Servings: 18 bars
  • Difficulty: medium
  • Print

Calories 157 per portion
Fat 6g (3.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz)
  • Granulated sugar 75g (3oz)
  • Golden syrup 225g (8oz)
  • Marmalade 2 tbsp
  • Self-raising flour 225g (8oz)
  • Ground ginger 2 tsp
  • Bicarbonate of soda ½ tsp
  • Milk 150ml (¼ pint)
  • Eggs 2

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4. Butter a small roasting tin measuring about 18 x 28 x 4cm (7 x 11 x 1½in) and base line with non-stick baking paper.
  2. Put the butter, sugar, syrup and marmalade into a saucepan and heat, stirring, until the butter has melted and the sugar dissolved. Take the pan off the heat and leave to cool slightly.
  3. Mix the flour, ginger and bicarbonate of soda together in a bowl, then stir into the cooled butter and sugar mixture.
  4. Beat the milk and eggs together, then stir into the ginger mixture. Pour into the prepared tin, level the surface and cook for about 25 minutes until the cake is well risen and golden. The cake is ready when the top springs back when pressed with your fingertips.
  5. Leave the cake to cool in the tin, then take it out of the tin, peel off the paper and cut it into bars.

Cook’s tips
To store, wrap in foil and then keep in an airtight tub or tin.
It’s also delicious as a pudding with a splash of hot custard.

 


 

Just For One Or Two cookbookThere are plenty more freezable recipes in the Eat & Freeze section of our fab cookbook; Just for One or Two.

The Just For One Or Two cookbook shows you how to cook delicious meals for one or two people with little effort and minimal waste.

A superb collection of recipes for all occasions including delicious main courses, sumptuous desserts and brilliant bakes.

Excellent value £8.25

READ MORE

 

 

 

 

 

WIN a Fab Breville Sandwich Press

Win a Greville Sandwich Press

WIN a Fab Breville Sandwich Press

With the Breville VST025 sandwich toaster, delicious toasted sandwiches can be quickly prepared from handy ingredients. It’s quick, easy and offers endless options–from sweet to savoury–for anyone who fancies a light lunch or a quick snack.

Good luck!

ENTER

 

#competition

#win

British Sandwich Week

British Sandwich Week

According to the British Sandwich Week website we Brits eat over 11.5 billion sandwiches each year. If you laid each one end to end, they would go around the world about 44 times!

British Sandwich Week is a week-long celebration of the greatest food-to-go and one of the most iconic British culinary inventions; the Sandwich.

The great British sandwich is such a central item in our psyche and culture that we have more different names for it than Eskimos do for snow.

From Sarnies, butties and barms to baps and baguettes, everywhere you go there’s a local term for this icon. Ever since John Montague, the 4th Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish.

So what’s your favourite?

Do you prefer to make your own or do you have a favourite café? We love our local bakery. It’s certainly not hip and trendy but it produces the most gorgeous bread and fillings. But when we’re not indulging in purchases from

But when we’re not indulging in purchases from Food for Thought our favourite seasonal sandwich recipe is Asparagus Torpedoes (see below).

 


 

 

Win a Greville Sandwich Press

WIN a Fab Breville Sandwich Press

With the Breville VST025 sandwich toaster, delicious toasted sandwiches can be quickly prepared from handy ingredients. It’s quick, easy and offers endless options–from sweet to savoury–for anyone who fancies a light lunch or a quick snack.

Good luck!

ENTER

 

 


 

Asparagus Torpedo

Asparagus Torpedoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 641 per portion
Fat 29g (9g sat) per portion
Suitable for vegetarians

Ingredients

  • Ready-to-bake baguettes 2
  • Asparagus spears 6–8, depending on size
  • Mayonnaise 3 tbsp
  • Finely shredded basil 3 tbsp
  • Finely chopped parsley 3 tbsp
  • Beefsteak tomato 1, sliced
  • Mozzarella cheese 90g (31⁄2oz), thinly sliced

Instructions

  1. As instructed on the packet, preheat oven and bake baguettes, then allow to cool.
  2. Meanwhile, snap off white woody ends of asparagus. Cook spears in gently boiling water for 3–5 minutes until tender. Drain, cut in half lengthways, then into thirds.
  3. Cut baguettes almost into two lengthways. Mix mayonnaise with basil and parsley and spread over cut sides. 4 Alternate slices of tomato, mozzarella and pieces of asparagus in the baguettes. Season with freshly ground black pepper and serve immediately while warm.

 

A Dairy Diary recipe.

#sandwichweek

#britishasparagus

#win

#competition

#prizedraw

Recipe of the Week: Cinnamon Doughnut Rings

Cinnamon doughnut rings

It’s National Doughnut Week, now you have the perfect excuse to make these delicious cinnamon treats.

Crisp on the outside and soft in the middle, serve these doughnuts warm as a treat or with ice cream for a dessert.

Cinnamon Doughnut Rings

  • Servings: 8-10
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 7g (1g sat) per portion
Suitable for vegetarians

Ingredients

  • Vegetable oil for the deep fat fryer
  • Self-raising flour 250g (9oz)
  • Baking powder 1 tsp
  • Caster sugar 75g (3oz)
  • Egg 1 medium
  • Vegetable oil 1 tbsp
  • Milk 90ml (3fl oz)

For the coating

  • Ground cinnamon 1 tsp
  • Caster sugar 50g (2oz)

Instructions

  1. Heat the oil in the deep fat fryer to 170°C.
  2. Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar. Beat the egg and oil into the milk and add to the dry ingredients, beating with a spoon to bind them together. With floured hands, work the ingredients into a smooth ball and turn out onto a floured worksurface.
  3. Roll out the dough to a thickness of just over 1cm (½in). Flour 7cm (2½in) and 3cm (1½in) plain round cutters and use the larger cutter to cut out rounds of dough and then cut out the centres using the smaller cutter. Re-roll the trimmings and cut more rings as necessary. Mix the cinnamon into the sugar in a small bowl for coating the doughnuts.
  4. Cook the doughnut rings 2–3 at a time. Lower them carefully into the hot oil and cook for 3–4 minutes until golden on the bottom and then turn over and cook for a further 2–3 minutes, until they are an even golden colour and cooked through.
  5. Lift onto kitchen paper to drain briefly and while they are still hot dip them in the cinnamon sugar and turn them over so they are evenly coated, shaking off any excess. Place on a wire rack to cool.

Recipe taken from Good Food, Fast.

 

 

#NationalDoughnutWeek

#Doughnuts

#TripleTested

The Definitive Guide to Stain Removal

Definitive Guide to Stain Removal

While people adore the recipes and the page layout in the Dairy Diary, one of the most well-thumbed features in the book is the stain removal guide.

It may not be the most exciting page, but it’s certainly one of the most useful!

Here we have created a downloadable
DEFINITIVE GUIDE TO STAIN REMOVAL
print-out for you, so that you always
have it to hand.

Stick it inside the cupboard where you keep your laundry equipment for useful reference.

Dairy Diary Stain Removal Chart

DOWNLOAD

 

 

#stainremoval

#useful

#householdtips

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