Monthly Archives: February 2019

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

The best British gardens to see snowdrops

Snowdrops

 

Driving home earlier this week I was delighted to see a cloud of snowdrops underneath the oak trees.

They always bring me joy. Maybe it’s because they are one of the few plants to flower in the middle of winter?

Around the UK there are lots of gardens awash with snowdrops. Why not discover them?. I’ll certainly be visiting two: Rode Hall and Dunham Massey in Cheshire (followed by the essential tearoom visit to warm up with tea and cake!)

Of course, there are many more. Click here for a list of snowdrop-packed gardens to discover around Britain.

I planted snowdrops in my hanging baskets, they should would appear after the pansies… but no such luck yet.
Perhaps mine are late bloomers!

I should have consulted our book, Seasonal Garden Ideas.

It has lots and lots of easy projects, some of which can be undertaken in a matter of minutes.

Seasonal Garden Ideas

TAKE A LOOK HERE

 


 

Win Outdoor PlanterOr for a spring colour – no effort guaranteed – enter our competition to win a beautiful spring planter.

ENTER NOW

 

 

 

 

 

 

 

#SnowdropsGardens

#SeasonalGardenIdeas

#win

#competition

How to make the perfect Yorkshire Pudding

The perfect Yorkshire Pudding

As one of the best-selling cookbooks of all time, the Dairy Book of Home Cookery knows a thing or two about classic recipes.

 

And if you want to make the perfect Yorkshire pud, look no further.

Follow it to the letter and this
method will never fail you.

Did you know there is a Yorkshire Pudding Day? We never need an excuse to include this British classic on our plates. I adore Yorkshires served with a beef and vegetable stew, cooked in the slow cooker. Perfect for a cold February Sunday.

Take a look at the Dairy Book of Home Cookery.

 

Yorkshire Pudding

Serves 6–8
Preparation 5 mins
Cooking 55 mins
Per portion 150 kcals, 8g fat (4.3g saturated)

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
40g (1½oz) butter

Sift flour and salt into a bowl. Break in egg. Gradually add half the milk, beating to form a smooth batter. Pour in remaining milk and beat until smooth.

Preheat oven to 220°C/200°fan/Mark 7.

Put butter into a 25 x 30cm (10 x 12in) baking tin. Heat for 10 minutes or until a faint haze appears.

Pour in batter. Bake just above centre of oven for 40–45 minutes.

 

Small Yorkshire Puddings

Follow recipe and method for Yorkshire Pudding.

Place butter in a 12-section bun tin and heat as step 4.

Pour in batter and cook for 15–20 minutes.

 


 

Dairy Book of Home CookeryThe Dairy Book of Home Cookery

A special anniversary edition celebrating 50 years of this classic cookbook, featuring 950 classic recipes including 50 new recipes sure to become firm family favourites.

£11.99

Buy

 

 

 

 

 

#YorkshirePuddingDay

#HowToMakeThePerfect

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