Monthly Archives: May 2019

It’s National Barbecue Week!

Two new burger recipes to try

Celebrate with two fantastic new burger recipes

If the weather is even briefly sunny, we Brits love to barbecue.

Enjoying time outdoors is a tonic for the soul.

Quick After-Work cookbookInvite a few friends and enjoy two new mouthwatering burgers based on recipes from our Quick After-Work Cookbook; they are a welcome change to the ubiquitous beef burger.

To find out more about this wonderful cookbook click here.

Enjoy!

 

 


 

Harissa Lamb Burgers with FetaHarissa Lamb Burgers with Feta

Serves 2 Time 20 minutes Per portion: 586 Kcal, 35g fat (19g saturated)

Red onion 1 small, peeled and halved
Lean minced lamb 250g (9oz)
Harissa paste 1 tbsp
Feta cheese 110g (4oz), crumbled
Finely chopped mint 3 tbsp, plus extra to serve
Salt and freshly ground black pepper
Olive oil
Cucumber ¼, diced
Greek yogurt 3 tbsp
Little Gem lettuce a few leaves
2 baps, halved and toasted

Cut a few slices of onion and reserve for serving, then finely chop the rest. Tip the lamb into a bowl and add the chopped onion, harissa, Feta, 2 tablespoons mint, a little salt (as the Feta is quite salty) and plenty of black pepper. Mix together well. Divide in half and roll each portion into a ball, then flatten into a burger shape. Chill in a fridge to firm up the burger.

Lightly drizzle the burgers with olive oil. Add directly to a hot barbecue and cook for 4-5 minutes on each side – take care not to overcook or they will dry out and fall apart.

Meanwhile, make tzatziki in a small bowl: mix the cucumber with the Greek yogurt and remaining mint and a little salt and pepper.

To serve, place some lettuce on the bottom half of each bap, top with a little torn mint, the burger, then some tzatziki and the reserved sliced onion and the top of the bap.

 


 

Mexican Chicken BurgerMexican Chicken Burger

Serves 2 Time 20 minutes Per portion: 447 Kcal, 24g fat (4.5g saturated)

Skinless chicken breasts 2
Smoked paprika 1 tbsp
Chipotle sauce 1 tsp
Mayonnaise 2 tbsp
Streaky bacon 2 rashers
Brioche buns 2, halved
Guacamole 2 tbsp
Sweet potato chips and green salad to serve (optional)

Put the chicken between two sheets of cling film and use a rolling pin to beat it out to make it about twice the size and of an even thickness: this will help it to cook more quickly. Dust both sides of the chicken with paprika.

Lightly oil the cooking grate. Place the chicken breasts on a hot barbecue and cook for 6 to 8 minutes per side, until juices run clear.

Meanwhile, stir the chipotle sauce into the mayonnaise.

When the chicken is cooked, remove it from the barbecue and keep warm. Carefully add the bacon to the barbecue; to avoid a grease fire do not place directly over the heat, alternatively, lay the bacon on aluminium foil. Place the cut sides of the baps on the barbecue to toast them. Turn the bacon to crisp it, and remove the baps when toasted.

Slice each chicken breast into two or three pieces. To serve, spoon some mayonnaise on the bottom half of each bun. Stack the chicken on top and spoon over the guacamole. Top each with a rasher of bacon. If you like, serve with sweet potato chips and green salad.

Cook’s Tips
Instead of the guacamole, add a few slices of avocado or a slice of your favourite cheese.

 


 

#NationalBarbecueWeek

#QuickRecipes

#TripleTested

Hot Bakewell Blondies

Bakewell Blondies

Recipe of the Week: Hot Bakewell Blondies

With white chocolate, almonds, cherries and raspberry jam, these blondies are a little different to the norm and they only take 30 minutes to make.

Serve warm with a scoop of vanilla ice cream and mmmmmmmmm they are delicious.

Hot Bakewell Blondies

RECIPE

 

Quick After-Work CookbookThis recipe is one of 80 in our fabulous new cookbook Quick After-Work.

At only £8.99, it’s a bargain and its speedy recipes mean that you can cook real, delicious food, any and every day of the week.

To find out more click here.

 

 

 

 

 

#TripleTested

#QuickRecipes

I’m celebrating 20 years at Dairy Diary!

Today it is 20 years since I joined the Dairy Diary!

Emily discussing recipes with food stylist Sarah.

And what a fabulous two decades it has been. I’m so lucky to work on such excellent products and in such a great team.

As it’s a very small team, I’ve experienced almost every task possible, from making the drinks, to sourcing props for photography, to deciding on cover designs, to recipe testing and even go-karting with milkmen!

Right: discussing ingredients at a photography shoot with food stylist Sarah Lewis.

 

My special giveaway

Addresses & Reminders Book

As a thank you for your loyal custom and time, I would like to offer 20 lucky readers a free copy of the pretty Addresses & Reminders Book.

For a chance to win, simply email us at enquiries@dairydiary.co.uk with the subject line: Free Addresses & Reminders Book.

The first 20 emails received will qualify for the free offer. So be quick!

 

Sharing my two favourite recipes of all time

How do I choose my favourite recipes? This was VERY difficult…

As you know, I’ve tasted many hundreds of delicious recipes over the 20 years, but I decided on these two recipes that I make most frequently at home.

Lemon Chicken
Delicious baked lemon chicken, topped with crisp pancetta and served with crispy potato wedges.

Gooey Gingerbread
This Gooey Gingerbread is much better than anything shop-bought and will be devoured with gusto!

 

 

 

 

 

#Competition

#TripleTested

World Whisky Day

World Whisky Day

Celebrating World Whisky Day, the Dairy Diary way!


Did you know?

  • Whisky or whiskey is a distilled alcoholic drink made from fermented grain mash.
  • The smoky flavour found in some types of whisky, especially true of Scotch, is due to the peat smoke used to treat the malt.
  • Whisky is most often aged in wooden casks, often made of charred white oak.
  • With a value of £4.359 billion (2017), Scotch whisky exports accounted for over 20 per cent of all UK food and drink exports.
  • Some 34 bottles of whisky are exported from Scotland every second.

Whisky in Gaelic reads ‘uisge beathe’,
which means ‘water of life’

We will be celebrating World Whisky Day in the Dairy Diary office by baking these gorgeous Dundee Marmalade Flapjacks, and making our very own  Whisky Marmalade. Absolutely delicious!

 

Dundee Marmalade flapjacks

Dundee Marmalade Flapjacks

Whisky Marmalade

Whisky Marmalade

 

 

 

 

 

 

 

 

 

Try the recipes and send us a photo!

 

 

#TripleTested

#RecipeOfTheWeek

#WorldWhiskyDay

National Vegetarian Week and new ingredients

Nasi Goreng

National Vegetarian Week

 

Look who’s supporting this year’s National Vegetarian Week: Stephen Fry, Joanna Lumley, Ella Mills and many more… enjoy veggie food this National Vegetarian Week.

 

New ingredients

New and exciting veggie food products are launched regularly, but it’s not possible or affordable to try them all.

But one ingredient that I’m definitely going to try is jackfruit.

You will see it on supermarket shelves and also in restaurants. It comes in cans, has a savoury flavour and the texture of pulled pork.

I am reducing the amount of meat that we eat as a family, so it’s definitely going to be on my shopping list soon. If we like jackfruit it may be in future Dairy Diary recipes!

Tamarind paste is another ingredient that is new to me. It’s made from the fruit of the tamarind tree and has a sweet/sour taste. Although unfamiliar in the UK, it is a key ingredient in Worcestershire sauce, which has been around for almost 200 years!

Tamarind paste is used in this Nasi Goreng recipe, from the Quick After-Work Cookbook, and is stir-fried with garlic, ginger and chilli just before the rice is added.

This mouthwatering vegetarian recipe takes just 15 minutes to make and is an excellent weekday meal when you’re short of time.

Please share with us any new ingredients that you have used recently – who knows, they could appear in the next Dairy Diary!

 

Nasi Goreng

RECIPE

 

 

#TripleTested

#QuickRecipes

#NationalVegetarianWeek

 

 

Celebrate World Cocktail Day!

Cranberry Cocktail

Cranberry Cocktail is our Recipe of the Week

 

This cocktail is deliciously simple and takes just a few minutes to prepare.

Best when mixed with really good quality vodka, such as Grey Goose.

Enjoy it with friends this weekend and don’t miss World Cocktail Day on Monday.

 

Cranberry Cocktail

RECIPE

 

#TripleTested

#RecipeOfTheWeek

#WorldCocktailDay

 

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