Monthly Archives: February 2019

We need your help to design the next Dairy Diary Set

We need your help!

The Dairy Diary Set is becoming increasingly popular with our lovely customers. However, we don’t want to become complacent and are looking to seek your advice to guide us when designing future sets.

We know that many customers buy the set for themselves, and as a gift for family and friends. With so many products to choose from we need your help to design the very best combination that will be of benefit to everyone.

The survey is simple to complete and will take just a few minutes of your time.

Win a cookbook or accessory
We will be giving one lucky respondent a cookbook or accessory of their choice from our website.

Take the survey.

Thank you for your time and support, we do appreciate it.

Emily Davenport
Head of Dairy Diary

Take the survey

 

 

#dairydiaryset

Celebrate National Toast Day

Ditch the beans on toast just today

To celebrate National Toast Day try this Creamy Cherry Tomato & Mushroom Toasts recipe – it’s one of life’s simple pleasures!

Tasty bread, toasted and spread
with real butter is wonderful.

So swerve the ubiquitous beans one lunchtime and try a creamy tomato and mushroom topping instead.

Scrumptious!

Creamy Cherry Tomato and Mushroom Toasts

Creamy Cherry Tomato & Mushroom Toasts

RECIPE

 

Goat's Cheese, Honey and Walnut ToastYou may also be interested in…

Goat’s Cheese, Honey & Walnut Toastie

A delicious Dairy Diary recipe using sourdough bread, goat’s cheese, walnuts and honey.

RECIPE

 

 

 

#NationalToastDay

#RecipeoftheWeek

#NationalToastDayUk

#ToastDayUk

The top 3 cakes from 50 years of dairy cookbooks!

The top 3 cakes from 50 years of dairy cookbooks!

I couldn’t even count how many cake recipes we have produced since the 1960s when the first dairy cookbook was published.

Fans love them though, as they know that they have been triple-tested (at least!) and will always work.

We get many requests for copies of long-lost recipes, precious to people’s family history.

And these three cakes are some of the most requested by our customers:

 

Boiled Fruit Cake

Boiled Fruit Cake

 

Banana and Pecan Cake

Banana & Pecan Cake

 

Black Forest Gåteau

Black Forest Gateau

 

 


 

The Dairy Book of Home Cookery 50th anniversary editionThe Black Forest Gateau is taken from the 50th anniversary edition of the Dairy Book of Home Cookery.

Back in stock after twice selling out!

Click here for more information.

 

 

 

 

#BestCakeRecipes

#DBHC50

How to make the perfect Swiss Roll

How to make the perfect Swiss Roll

Most people shy away from trying to bake a Swiss roll thinking that it won’t work.

But don’t fear, follow this recipe from the Dairy Book of Home Cookery and you can guarantee success.

The recipe features variations for a chocolate Swiss Roll and a decadent cream-filled version.

Fill with your favourite jam, or cream, or both and enjoy.

RECIPE

 

 

 

 

In spite of the name Swiss roll, the cake is believed to have originated elsewhere in Central Europe, likely Austria.

It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts and Victoria sponge.

 

#HowToMakeThePerfect

#SwissRollRecipe

Super Quick Valentines Menu

Fuss Free Valentine's Menu

Valentine’s Day is on a weekday, so here’s a super quick menu…

With this simple menu, you can prepare a delicious three-course meal with ease.

Make the Lemon Posset the night before and pop into the fridge.

 

Griddled Halloumi with Wild RocketGriddled Halloumi with Wild Rocket

Time 20 minutes
Per portion: 528 Kcal 45g fat (26g saturated)
Serves 2 as a starter
Suitable for vegetarians

Halloumi 125g (4½oz), drained
Olive oil 1 tbsp plus 1 tsp
Lime 1½, juice only
Garlic 1 clove, peeled and finely chopped
Freshly ground black pepper
Wild rocket and salad leaves 25g (1oz), to serve

Cut the Halloumi into thick slices and place in a non-metallic dish.

Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.

Oil, then heat a griddle pan over a medium heat. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.

Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Tip. There is no need to add salt to the dish as Halloumi is already quite salty.

 

Antipasti Pitta PizzasAntipasti Pitta Pizzas

Serves 2
Time 15 minutes
Per portion: 484 Kcal
22g fat (8g saturated)

Pitta bread 2
Pesto sauce 2 tbsp
Grated Mozzarella cheese 110g (4oz)
Parma ham 2-4 slices
Chargrilled artichokes in olive oil 8 pieces
Cherry tomatoes 10-12, halved
Freshly ground black pepper
Basil leaves to garnish (optional)

Preheat the grill to hot with the rack about 10cm (4in) away from the heat. Put the pitta breads on a baking sheet and grill on one side, to warm through.

Turn them over and spread with the pesto and about two-thirds of the cheese. Tear the ham into a few strips straight over the top. Nestle in the artichoke pieces and tomato halves and sprinkle with the rest of the cheese. Drizzle a little oil from the jar of artichokes over the pizza.

Grill for about 5 minutes until the cheese has melted and browned.

Season with pepper and sprinkle with basil leaves, if using.

 

Lemon PossetLemon Posset

Serves 2
Time 15 minutes plus chilling
Per portion: 943 Kcal
81g fat (50g saturated)
Suitable for vegetarians

Double cream 300ml pot
Caster sugar 100g (3½oz)
Lemon 1 large, 2–3 tbsp juice
Fresh berries to serve (optional)

Pour the cream into a saucepan and bring gently to a simmer, stirring occasionally. Add the sugar and stir until dissolved.

Add the lemon juice and bring to the boil, tasting to check the sweetness – you may wish to add a little more lemon juice or sugar as necessary. Simmer for 2 minutes before removing from the heat.

Whisk well and then pour the posset into two heatproof glasses.

Leave to cool then chill in the fridge for about 3 hours until set before serving. Top with a few berries if you like.

 

#valentineRecipes

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