Monthly Archives: June 2020

Enjoy Classic Wimbledon and Classic Recipes

Wimbledon

Wimbledon should have begun this week but has been cancelled (for obvious reasons)

 

Instead, the All England Lawn Tennis Club, which stages the championship, has launched ‘Wimbledon Recreated’, a campaign to celebrate the 2020 fortnight in the absence of this year’s championships.

Beginning today, the centrepiece of this campaign; ‘The Greatest Championships’ will provide a round-by-round re-telling of some of the best Wimbledon matches in history, brought to life in a digital experience hosted on wimbledon.com

And in the tradition of ‘strawberries and cream’ why not go one better and make these decadent and delicious dishes?

 

Strawberry  Puffs

Strawberry Puffs

 

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

 

Don’t miss the 40% sale!

Don’t forget that our amazing 40% off everything ends tomorrow, so stock up while you can!!

 

Enjoy and keep safe and well everyone.

 

 

 

 

 

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Win £50 of beautiful plants to brighten your garden

WIN-50-NATIONAL-GARDEN-GIFT-VOUCHER-POST

Win £50 worth of plants for your gardenWith the current situation, we’re all spending more time in our own gardens.

 

That’s why we’re giving you the chance to win £50 of beautiful plants, to make your outdoor space even more cheerful (and we all need a bit of cheer right now!)

Win £50 of beautiful plants
to brighten your garden

ENTER NOW

 

Good luck, and keep safe and well everyone.

 

 

 

Read on the 

Events this weekend: Summer Solstice & Father’s Day

Stonehenge Summer Solstice

Summer Solstice

Stonehenge, usually a place of pilgrimage, will stand solitary and silent today, despite it being the summer solstice.

It’s the most popular place for Pagans to celebrate the longest day because it famously aligns to the solstices.

The rising sun only reaches the middle of the stones one day of the year when it shines on the central altar.

Watch the summer solstice at Stonehenge

The summer solstice (read more here) takes place as one of the Earth’s poles has its maximum tilt toward the sun and the sun reaches its highest position in the sky, ensuring the longest period of daylight in the year.

You can watch last year’s sunrise at Stonehenge here https://www.youtube.com/watch?v=dqUemGLomFI

It’s rather beautiful.

Whilst I don’t mind bare feet and a few flowers in my hair, personally on the summer solstice, I prefer a G&T in the garden!

 


 

Father’s Day

Like many others, we’ll also be celebrating Father’s Day (read more here)tomorrow in the garden.

I’ve had the usual conundrum about what to buy for my husband from the children and for my own dad. Luckily, I found chocolate and some very lovely hand-made soap in our local farm shop – rather apt, I thought.

Keep safe and well everyone, and happy Father’s Day to all you amazing dads out there. You’re doing a great job under very difficult circumstances.

 

 

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5 Fabulous Dips

Roast Beetroot & Feta Dip

I have a friend we name ‘queen of dips’ because she has always whizzed up something delicious for us to nibble on whilst chatting or waiting for dinner to cook.

She’s inspired me often to make these easy bowls of deliciousness.

Dips are an incredibly simple and tasty dish to serve as part of a tapas-style meal or as a starter before the main course.

Served with vegetable crudité and/or breadsticks/chips, dips are perfect for a summer’s evening in the garden.

I’ve broken the rules slightly here, the first recipe (the only one that we have a photo for, sorry!) is from our brand new cookbook due to be launched in August. I’m supposed to keep it secret until then, but this recipe is so good I wanted to share it now!

 


  

Roast Beetroot & Feta Dip

Serves 4–6
Preparation 15 minutes plus cooling
Cooking 1 hour
Calories 101 | Fibre 2.9g | Salt 0.4g | Sugar 0g Fat 5.7g of which 3.6g is saturated
Suitable for vegetarians    

  • Raw beetroot 1 bunch (approx. 500g/1lb 2oz) 
  • Cooked or drained canned cannellini beans 75g (3oz)
  • Dried chilli flakes or cumin seeds ¼ tsp 
  • Feta cheese 65g (2½oz), chopped
  • Soured cream 4–6 tbsp
  • Salt and freshly ground black pepper
  • Mixed seeds 2 tsp (optional)
  • Breadsticks, carrot batons or Oaty Crisps (p44) to serve
  1. Preheat the oven to 220°C/200°fan/Gas 7. 
  2. Roast the beetroot for about 1 hour or until tender. Leave to cool a little then top and tail, and peel away the skins.
  3. Place the beetroot in a food processor with the beans, chilli flakes or cumin seeds, and 50g (2oz) of the Feta cheese. Whizz to blend together then whizz in enough soured cream to make a smooth dip. Season to taste.

Tips
Wear rubber gloves when peeling the beetroot to avoid staining your hands. Chilli flakes give a slight ‘kick’ to the dip, the cumin is more fragrant; choose your preference.

Recipe Taken from A Zest For Life Cookbook.

 


 

Hot Artichoke & Chive Dip

Serves 6
Suitable for vegetarians

  • Artichoke hearts 390g can, drained
  • Parmesan cheese 75g (3oz), grated
  • Light mayonnaise 125ml (4fl oz)
  • Soured cream 125ml (4 fl oz)
  • Snipped chives to garnish, optional
  1. Place all ingredients except chives into a food processor and whizz until smooth. Season to taste.
  2. Spoon mixture into a saucepan and heat gently until hot but not boiling.
  3. Pour into a serving bowl, sprinkle with chives if you like, and serve immediately.

 


 

Houmous

Serves 8
Preparation 10 mins
Per portion 100 kcals, 6g fat (1.1g saturated)
Suitable for vegetarians

  • 410g can chickpeas, drained
  • Juice of 1 lemon
  • 3 cloves garlic, peeled and crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Pinch of salt
  • 150g (5oz) natural yogurt
  • 3 tbsp crunchy peanut butter
  • 1 tbsp olive oil
  • Chopped coriander to garnish
  1. Place chickpeas, lemon juice and garlic in a food processor and whizz to a coarse paste.
  2. Stir in cumin, ground coriander, salt, yogurt and peanut butter.
  3. Chill until ready to serve. Drizzle with oil and sprinkle with coriander. 

Recipe Taken from The Dairy Book of Home Cookery.

 


 

Avocado Dip 

Serves 6
Preparation 15 mins
Per portion 78 kcals, 5g fat (0.6g saturated)
Suitable for vegetarians

  • 1 ripe avocado, peeled and stoned
  • 225g (8oz) quark or low fat soft cheese
  • Freshly ground pepper
  • 2 garlic cloves, peeled and crushed
  • 10 drops hot pepper sauce
  • 1 tbsp fresh lime or lemon juice
  1. Mash avocado flesh with quark or cheese.
  2. Season to taste and stir in garlic, pepper sauce and citrus juice.
  3. Cover and refrigerate or serve immediately.

Recipe Taken from The Dairy Book of Home Cookery.

 


 

Blue Cheese & Poppy Dip

Serves 4–6
Preparation 10 mins
Per portion 231 kcals, 20g fat (10.3g saturated)
Suitable for vegetarians

  • 150g (5oz) Blue Stilton cheese, crumbled
  • 175g (6oz) cottage cheese
  • 150ml (1/4 pint) soured cream
  • 2 tbsp mayonnaise
  • 1 tbsp poppy seeds
  1. Mix all ingredients together. Spoon into a serving dish. Garnish with extra poppy seeds.

Recipe Taken from The Dairy Book of Home Cookery.

 


 

 

Keep safe and well everyone.

 

 

 

Read on the 

Celebrate World Gin Day

Gin cocktails

Celebrate World Gin Day with a Rhubarb & Custard Cocktail and a Gin & Tonic Sorbet

 

As many like me at the moment, after juggling home-school and work each day, my evenings often begin with a long sigh and a large glass of something white or red. Today, though I have a real excuse for a tipple – it’s World Gin Day!

Gin has seen a huge surge in popularity over recent years, which has unleashed the potential for micro-makers and larger-scale producers to really up their game. There is a myriad of different gins to choose from; we’re spoilt for choice.

The story of gin is a far cry from gin culture today –
A Brief Chequered History of Gin.

I look back with much nostalgia on my trip to Edinburgh Gin, where I learnt about its history and production methods, back in the days when we could enjoy a weekend escape sampling different gins.

To celebrate World Gin Day, I’m sharing with you my two favourite Dairy Diary gin recipes. Both SO easy but really tasty. Chin chin!

 

Rhubarb & Custard Cocktail & Gin & Tonic Sorbet

Rhubarb & Custard Cocktail

Gin & Tonic Sorbet

 

Keep safe and well everyone.

Read on the 

The BIG Sale! Plus the Breakfast Birdwatch

#BreakfastBirdwatch

Take part in the RSPB Breakfast Birdwatch

 

With so much to think and worry about, I’ve found it particularly beneficial to really notice nature when out on our evening walks, or even just through the window.

It’s well documented that spending time in green space or bringing nature into everyday life can benefit both mental and physical wellbeing.

The RSPB has launched the Breakfast Birdwatch, which takes place between 8-9am weekdays, at a time when many of us would have been commuting to work, doing the school run, or otherwise unable to enjoy the splendour of nature, from the safety of our homes.

It is vital that nature can still be enjoyed by as many people as possible, whether keen birders, parents, children, those self-isolating or anyone else able to join in.

Click here RSPB Breakfast Birdwatch to find out more.

Check out #BreakfastBirdwatch on social media to discover what’s happening today.

 


 

Buy Favourite Garden BirdsThe Big Sale – 40% off everything!

If you need a little help identifying birds in your garden, or you just want to browse a book crammed with interesting facts and beautiful illustrations then Favourite Garden Birds is the book for you.

And right now, we have 40% off EVERYTHING so buy one for your neighbours too!

 


 

Win £50 Garden Voucher

Win a £50 Garden Voucher

And for a chance to add some extra colour to your garden why not enter our competition to win £50 garden voucher?

ENTER NOW

Good luck!

 

 

 

Keep safe and well.

 

 

 

 

 

#BreakfastBirdwatch

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