Author Archives for Emily Davenport, Head of Dairy Diary

About Emily Davenport, Head of Dairy Diary

Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and painting with my family, as well as printmaking (when I find the time!)

Autumn – the best season in Europe?

Autumn is my favourite season

It has been a glorious weekend. As I have three small children I am always up early – rarely by choice – but yesterday it was a pleasure.

The view from the kitchen window – sipping my coffee in an attempt to wake up – showed the valley shrouded in mist, bathed in autumnal sunshine with russet coloured trees dotted along the horizon.

Autumn is my favourite season, I love the change
in temperature, the gorgeous colours and the excuse
to unpack my favourite snuggly clothes!

It has got me thinking about the places I have visited in the autumn and some of the delicious seasonal meals I have eaten whilst on my travels.

In England, one of my favourite haunts is Chatsworth, which is breathtakingly beautiful in October. One year, I had the pleasure of bumping into Antony Gormley whilst admiring a sculpture exhibition. I enjoyed a wonderful wander around the gardens and a delicious roast beef dinner – with the most AMAZING roast potatoes in the estate restaurant.

For beauty, an autumnal Lake District is hard to beat. One climb to Catbells above Derwentwater particularly sticks in my mind – complete with a delicious flapjack on the summit courtesy of a very kind couple we bumped into on the final scramble to the top.

A little further afield, just a short budget plane journey took us to the Bienniale in Venice – a wonderfully eclectic collaboration of art from all around the globe. We had a wonderful few days in the autumn sunshine soaking up the sights, enjoying a proper Italian Bolognese and indulging the occasional ice cream.

Another gorgeous place to visit this month is Bavaria, Germany. The colours in this region are out-of-this-world, especially around the fairytale Neuschwanstein Castle. A coffee and slice of strudel in a café in quaint Dinkelsbuhl will always be on my list of favourite cake moments!

So, though the beauty of my surroundings leaves its
indelible mark on me, it’s the food on my travels that
leaves a lasting impression too.

I’d love to hear about your favourite autumnal stamping ground and the meals you have enjoyed there.

Autumnal recipes from the Dairy Diary and Dairy Cookbooks

 

I’d like to some of my favourite autumnal recipes from Dairy cookbooks and Dairy Diaries… Sausages Baked with Apples & Squash, Red Cabbage Salad and Plum Streusal Tart.

Sausages baked with apples & squash

Sausages baked with apples & squash recipe

Autumnal squash and spiced apple baked with sausage and maple syrup.

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 512 Kcal
Fat per portion 34g of which saturated 10g
Serves 4

Butternut squash or pumpkin 1 small
Red onion 1, peeled and thickly sliced
Granny Smith apples 2, cored, peeled and thickly sliced
Lemon juice 2 tbsp
Maple syrup 2 tbsp
Ground cinnamon 1 tsp
Vegetable oil 2 tbsp
Salt and freshly ground black pepper
Thick pork sausages 8
Chopped parsley 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. Line a medium-sized roasting tin with baking parchment.

2 Cut the squash or pumpkin in half and scoop out the seeds. Slice off the skin and then cut into wedges about 2cm (¾in) thick. Arrange evenly in the tin with the onion and apple slices.

3 In a small bowl, mix together the lemon juice, maple syrup, cinnamon and oil, and drizzle over the vegetables, carefully mixing them on the tray to coat them in the mixture. Season well. Arrange the sausages on top and bake with the vegetables for about 30 minutes, turning occasionally, until tender and cooked through.

4 Drain well, sprinkle with chopped parsley and serve with a green salad and some crusty bread.

Cook’s tip 
Maple syrup adds a subtle sweetness, but it is quite expensive. For a more economical version, use 2 tablespoons light brown sugar.
A Dairy Cookbook recipe.

Free shipping on Take a Box of Eggs

Free shipping this weekend!

 

Free shipping on Take a Box of Eggs this weekend.

Discover the delight of cooking with eggs; nature’s own convenience food

  • 100 easy, irresistible recipes
  • Easy straightforward style
  • Beautiful full page photography
  • Every recipe triple tested
  • Lie-flat format for convenience

Excellent value at just £7.49 and for this weekend you can enjoy free shipping.

Simply use the code BEW1 at checkout.

 

Order now!

But hurry, offer ends on Monday*.

Offer ends 8 October 2012.

Competition | Win a Morphy Richards Hand Blender Set

Win a Morphy Richards Hand Blender Set

Win a Morphy Richards Hand Blender Set

The Morphy Richards Hand Blender Set is an ideal, easy to use food preparation set: robust, easy to assemble and use with uncompromising quality design that every kitchen should have to bring food preparation to life with a splash of colour.

Accessories: Stainless steel blades, 800ml Beaker, 700ml chopping bowl

  • Easy clean
  • Dishwasher safe parts
  • Compact storage
  • Heat resistant blending leg
  • Ideal for blending soup in the pan
  • Twist and lock safety mechanism

Every cook should have one!

Enter now!

Please Share this with your friends.

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Win a copy of Take a Box of Eggs

Win a copy of Take a Box of Eggs, Dairy Cookbook

When I was first researching our new cookbook, Take a box of Eggs, I’m afraid I had the misconception that many of the recipes would be old fashioned.

Was I wrong!

From Huevos Rancheros to Gado Gado Salad, eggs can be used in many imaginative – but still user-friendly ways.

One of my friends has even eaten a thousand-year-old egg (I don’t think this was literal!) when on holiday in Hong Kong.

How do you use eggs
in your cooking?

I would love to hear about any exotic recipes you have tried or intriguing meals with eggs you have enjoyed when dining out. Or simply your all-time favourite.

Get in touch and you could win a copy of Take a Box of Eggs – we have ten up for grabs!

Try these two fabulous recipes from Take a Box of Eggs: Gado Gado Salad and Huevos Rancheros

 

To order the Take a Box of Eggs cookbook

The book is priced at £7.49 (plus P&P).

Dairy Cookbooks join the digital age

Take a Box of Eggs QR codes shopping lists

 

Did you know that our latest cookbook Take a Box of Eggs has a QR code for each of its recipes?

Each QR code can be scanned using a smartphone to provide an exact list of ingredients to refer to when out shopping.

The data is contained within the QR code so you don’t require an internet connection to access your shopping list – useful in supermarkets where there is often no connection.

This is the first time this technology has been used in the Dairy Cookbook series and Executive Editor, Nick Rowe, believes it will prove a big hit with consumers.

“The Dairy Cookbook series has been going since 1968 and it has evolved over time, which is why our recipe books are still an essential kitchen companion. We are constantly looking at ways of improving the ‘user experience’ and this felt like a natural step. A large percentage of the population have a smartphone, so it made sense to include QR codes with our recipes because it will make the job of buying ingredients quicker and easier.”

Take a Box of Eggs explores the delights of cooking with eggs and features over 100 easy-to-follow recipes using ‘nature’s own convenience food’.

To order the Take a Box of Eggs cookbook

The book is priced at £7.49 (plus P&P).

 

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