Monthly Archives: March 2018

Recipe of the Week: Mini Egg Rocky Road

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

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Cute Easter Bake

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

Don’t forget to put your clocks forward tonight!

British Summer Time

Don’t forget to put your clocks forward tonight!

British Summer Time (BST) means the clocks go forward by one hour at 1am on Sunday morning.

 

But why?

Here are some fun facts from Radio Four…

1. We change our clocks to make better use of daylight

2. Daylight saving was first proposed by Benjamin Franklin

3. Germany was the first country to adopt daylight saving

4. During WWII we put the clocks forward by two hours

5. For three years from 1968 we got rid of BST completely

6. BST always begins on the last Sunday in March

7. Only three European countries keep their clocks constant all year

8. Around 70 countries worldwide adopt daylight saving

9. Two American states opt out of Daylight Saving Time

10. One monarch had his own time zone!

 

For the full details visit Ten Timely Facts About The Changing Clocks.

Recipe of the Week: Cauliflower Cheese Soup

 

Cauliflower Cheese Soup

This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

 

Win a Morphy Richards BreadmakerWin a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 

 


#recipeoftheweek

#comfortfood

#cauliflowercheese

#tripletested

#win

#competition

#breadmaker

#cauliflowercheese

Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 


 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

#win

#competition

#breadmaker

#cauliflowercheese

Recipe of the Week: School Dinner Coconut Sponge Pudding

 

Coconut Spong Pudding

 

In a celebration of carefree school days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

 

‘School Dinner’ Coconut Sponge Pudding

  • Servings: 6
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 110g (4oz)
  • Salt a pinch
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 2 tbsp
  • Desiccated coconut 75g (3oz)
  • Strawberry jam 150g (5oz)
  • Custard to serve

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 5. Grease a 1.5 litre (2½ pint) ovenproof dish.
  2. Sift flour and salt into a bowl.
  3. Cream together butter and sugar until light and fluffy.
  4. Beat in eggs, a little at a time, adding a spoonful of flour with each addition.
  5. Fold in remaining flour with milk and 50g (2oz) coconut. Spoon into dish and bake for 15-20 minutes until just firm to touch.
  6. While still warm spread with jam and sprinkle with remaining coconut.
  7. Serve warm with custard or cold.

 


 

Dairy Book of Home CookeryThere are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here .

And watch out for our 50th anniversary edition, coming soon!

 

#recipeoftheweek

#schooldinners

#schoolpudding

#coconutspongepudding

#tripletested

 

 

 

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