Monthly Archives: October 2017

Best Bonfire Night Recipes

Our three favourite Bonfire Night recipes

 

Butternut Squash Velouté

Butternut Squash Velouté

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 362 per portion
Fat 31g (19g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 50g (2oz)
  • Onions 2, peeled and sliced
  • Garlic 2 cloves, peeled and finely chopped
  • Butternut squash 700g (1lb 9oz), peeled and cubed
  • Vegetable stock 600ml (1 pint)
  • Double cream 150ml pot
  • Freshly grated nutmeg to serve (optional)
  • Toasted sourdough bread to serve (optional)

Instructions

  1. Melt butter in a large pan and add onions and garlic. Cover with a lid and leave to sweat over a low heat for 10 minutes or until softened.
  2. Add squash and stock and bring to the boil. Cover and simmer for 15 minutes or until squash has softened.
  3. Pour in half the cream, season to taste and puree with a stick blender. Serve with a swirl of cream, sprinkled with nutmeg and with sourdough toast, if you like.

 

Gingerbread

Extra Special 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.

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

 

Recipes taken from the Dairy Diary.

 

Dairy Diary 2018 now available

 

#bonfirenight
#recipes

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The origins of Halloween and what to do with all that pumpkin

 Haloween Pumpkin

The origins of Halloween

The origins of Halloween can be traced back to the ancient Celtic festival of Samhain.*

Until 2,000 years ago, the Celts lived across the lands we now know as Britain, Ireland and northern France. Essentially a farming and agricultural people, the Pre-Christian Celtic year was determined by the growing seasons and Samhain marked the end of summer and the harvest and the beginning of the dark cold winter. The festival symbolised the boundary between the world of the living and the world of the dead.

It was believed by the Celts that on the night of 31st October, ghosts of their dead would revisit the mortal world and large bonfires were lit in each village in order to ward off any evil spirits that may also be at large.

The night or evening of Samhain became known
as All-hallows-even then Hallow Eve, still later
Hallowe’en and then of course Halloween.

A special time of the year when many believe that the spirit world can make contact with the physical world, a night when magic is at its most potent.

Throughout Britain, Halloween has traditionally been celebrated by children’s games such as bobbing for apples in containers full of water, telling ghost stories and the carving of faces into hollowed-out vegetables such as swedes and turnips. These faces would usually be illuminated from within by a candle, the lanterns displayed on window sills to ward off any evil spirits. The current use of pumpkins is a relatively modern innovation imported from the United States.

*Halloween by Ben Johnson

Pumpkin carving fun with your children

Halloween carved pumpkinChoose your pumpkin – a large, ripe pumpkin that has smooth, even surfaces and sits comfortably without danger of rolling over is best.

Sketch your pattern on paper to suit the size and shape of your pumpkin. If you’re not artistic, use a stencil or template.

Make the lid by drawing a 125mm (5″) circle on the top. Cut out the lid with the saw/blade at an angle – leaning slightly to the outside – this will stop the lid dropping inside. Remove the lid and clean its base.

The kids can remove the inside – they love this slimy job and can easily remove all the seeds and mushy stuff. Then you can takeover scraping with a spoon or ice-cream scoop. Thin walls make carving easier, but don’t make them too thin or the pumpkin will collapse. Make the base inside flat to accommodate a candle.

Apply your pattern by copying freehand onto the clean, dry pumpkin with a marker/pen/pencil or tape your paper pattern to the pumpkin and mark the design by poking holes through the pattern.

Let’s carve – adults only if you’re using a knife! Carefully begin at the centre of your pattern and work outward – small shapes first. The kids can push out the shapes as you go. Lastly ensure the pumpkin sits stably without danger of rolling.

Light up – place a tea-light in the base. Ensure the candle is level and carefully light it. Always extinguish the candle when leaving the room.

For a carving tool, we recommend a pumpkin saw. If you’re using a knife (small and sharp) carve gently and steadily, making a few gentle strokes for each cut.

 

And what to do with all that pumpkin?

Halloween Pumkin recipes from Dairy Diary

Here are four of our favourite Halloween recipes from the Dairy Diary team:

Halloween Pumpkin Streusel Muffins

Halloween Pumpkin Gratin

Pumpkin & Ginger Risotto

Halloween Cake Pops

 

Yes, we know the Halloween Pop Cakes don’t contain pumpkin, but they are too good to miss out!

Have fun!

 

#halloween

#pumpkin

 

 

 

Recipe of the Week | Choc ‘n’ Nut Chelsea Buns

Chocolate and Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

Neatly linking National Baking Week with National Nut Day, these delicious Choc’n’Nuts Chelsea Buns look impressive, yet they are quite easy to prepare and bake.

Bake them this weekend and share with your friends. They’ll love them!

Choc'n'Nuts Chelsea Buns

 

 

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

3 Treats for Halloween

This week found me rifling in drawers for scarves and gloves

That’s a sure fire sign that we’re fully ensconced in autumn. And with the glorious colours and brisk walks come the autumnal events (whether we want them or not!)

There’ll soon be knocks at the door and small ghoulish figures on the doorstep hoping for something scrumptious. Rather than buying a bumper stash of sweets for trick or treaters, why not offer something homemade instead?

I know I would much rather my three eat these Dairy Diary treats rather than additive-loaded sweeties any day

 

 Trick or Treat Popcorn

This is a cheeky Russian-roulette recipe, which is sure to amuse!

Treat or Treat Popcorn

  • Difficulty: easy
  • Print

Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians

Ingredients

  • Popcorn 200g (7oz)
  • Olive oil 4 tbsp
  • Salt pinch
  • Chilli powder 1 tsp
  • Golden caster sugar 1-2 tbsp

Instructions

  1. Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
  2. Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
  3. Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!

 

Toffee Apples from Dairy Diary 2016

And traditional 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.

 

All Soul Cakes

These biscuits were traditionally baked on All Souls’ Day or All Hallows’ Eve to commemorate the dead.

All Souls’ Day Cakes

  • Difficulty: easy
  • Print

Calories 180 per portion
Fat 7g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Plain flour 475g (1lb 1oz), sifted
  • Mixed spice 2 tsp
  • Currants 110g (4oz)
  • Demerara sugar 2 tbsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Cream butter and caster sugar together until fluffy, then gradually beat in 2 eggs, each with a spoonful of the flour.
  2. Fold flour, spice and currants into mixture. Mix to make a soft but not sticky dough.
  3. Roll out to about 8mm (¼in) thick and use a 7cm (2¾in) diameter cutter to stamp out rounds. Mark the top of each with a cross then brush with egg and sprinkle with demerara sugar. Place on baking trays and bake for 10-15 minutes until pale gold.
  4. Transfer to a cooling rack. When cold, store cakes in an airtight container.

 

Dairy Diary 2018 now available

 

#halloween

#tripletested

Competition | Win a Touchscreen Air Fryer

Win a Lakeland Air Fryer

Win a Lakeland Touchscreen Air Fryer

Enjoy healthier ‘frying’ with just a teaspoon of oil

Dairy Diary is giving you the chance to win this Lakeland Air Fryer. It cooks with little or no oil, so you can enjoy lighter versions of all your favourite foods without sacrificing the flavour.

Using just one teaspoon of oil to cook up to 500g of chips, it circulates hot air from all directions to cook food evenly for much lighter, perfectly ‘fried’ chips, meat, fish, poultry and seafood.
ENTER
#competition
#win

Celebrate National Baking Week

Chocolate and Nut Chelsea Buns

Celebrate National Baking Week with these delicious Choc ‘n’ Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 342 per portion
Fat 27g (16g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Strong plain flour 350g (12oz)
  • Caster sugar 50g (2oz)
  • Salt 1 tsp
  • Fast-action dried yeast 7g sachet
  • Butter 50g (2oz), melted
  • Egg 1, beaten
  • Milk 150ml (¼ pint), lukewarm
  • Nutella 200g jar
  • Roasted chopped hazelnuts 75g (3oz)
  • Plain chocolate chips 100g (3½oz)
  • Icing sugar for dusting

Instructions

  1. In a mixing bowl stir together flour, sugar, salt and yeast. Mix together butter, egg and milk in a jug then pour into the bowl and mix together to form a dough. On a floured surface knead the dough for 5-10 minutes then roll out to a rectangle 25 x 35cm (10 x 14in).
  2. Spread Nutella onto dough leaving one long edge clear. Sprinkle with half the nuts and chocolate chips. Roll up towards clear edge and press well to join.
  3. Slice dough into 12 and place in a buttered 18 x 28cm  (7 x 11in) traybake tin in three rows of four. Cover loosely with oiled cling film and leave in a warm place until doubled in size.
  4. Preheat oven to 200°C/180°fan/Gas 6. Bake for 20-30 minutes until firm. Transfer to a rack, scatter with chocolate chips, nuts and icing sugar.

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

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