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!)

Banana and Cinnamon Muffins

Banana and Cinnamon Muffins recipe

Try these lovely moist muffins. Ready in just 30 minutes!

Makes 12 muffins
Time required
30 mins Per muffin: 274 Kcal
11g fat (6.4g saturated)
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground cinnamon ½ tsp
Demerara sugar 200g (7oz)
Full fat milk 300ml (½ pint)
Butter 125g (4½oz), melted
Eggs 2
Peeled bananas 200g (7oz) (about 2), finely chopped

1 Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin tin with paper cases. Sift together all the dry ingredients, except the sugar, into a bowl and lightly mix together. Then add the sugar and mix into the flour.

2 Whisk together the milk, melted butter and eggs in a jug. Stir in the chopped banana. Gently fold the liquid into the dry ingredients, taking care not to overmix.

3 Divide the batter between the muffin cases and bake for 15–20 minutes or until well risen and golden. Serve warm or cold.

Cook’s tip. If you don’t have a banana to hand, try this recipe with the same weight of frozen raspberries or blueberries or even a mixture – don’t let them thaw.

Recipe taken from Take a Box of Eggs, Dairy Cookbook.

Coffee Culture

Coffee shops are springing up on high streets all over the country, which may seem to indicate that we are drinking a lot more coffee – truth is we are actually drinking a lot more milk.

Coffee Culture 2013The latte, as its names suggests, is mainly hot flavoured milk, and the choice of flavouring can be comfortingly familiar or enticingly revolutionary!

Coffee houses have made a spectacular comeback in the 21st century. Gone are the days of steamy hot-water machines, formica-topped tables and juke boxes in the corner. Instead, you find comfortable chairs, a choice of cup sizes and a whole new range of flavours, such as gingerbread and banoffee.

The latest incarnation of coffee-house culture made its way to these shores from Italy and America, and the Brits have embraced it wholeheartedly, enthusiastically adapting it to suit.

According to research carried out for Taylerson’s Coffee Syrups, amaretto is particularly popular with the over 40s whereas ginger is taking over from the ever-popular vanilla and hazelnut.

Caramel is another favourite, and during the festive season everyone gets carried away with novelty flavours, such as Christmas cake. Seasonal changes make drinks more fun, and some coffees work hot or cold. Spiced Chai flavourcoffee, for example, is a lovely warming drink in the depths of winter, and yet is popular iced in the hottest summer.

Making a frappe

Mocha, mint choc, strawberry and banana all make a great iced coffee drink, or frappe (pronounced ‘frapay’), which is a kind of milkshake for grownups. Baristas – the people who prepare the coffee (from the Italian for ‘bartender’) – often use frappes as their ‘signature’ drink, and occasionally include alcohol to make it even more interesting. Making a frappe couldn’t be simpler. All you need is some crushed ice and about 10ml of flavoured syrup to 200ml of cold milk. Whizz them all together in a blender and seconds later it’s ready. Pour into a tall, frosted glass and you’ve got a long, cool, refreshing drink. Top it off with chocolate flakes, cream or even mini marshmallows.

For coffee suggestions see the 2013 Dairy Diary.

Cappuccino CakesAnd for coffee lovers, here
are some scrummy little
Cappuccino Cakes.
A taster of the gorgeous
recipes to be found in the
2013 Dairy Diary.

 

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Cappuccino Cakes recipe

Adorable coffee-flavoured cupcakes.

Cappuccino CakesMakes 12 cakes
Time 35 mins
Calories 261 per cake
Fat 17.2g of which 9.7g is saturated
Suitable for vegetarians
Suitable for freezing without cream

Self-raising flour 175g (6oz)
Butter 110g (4oz), at room temperature
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 2 tbsp
Instant coffee 2 tsp, dissolved in 1 tsp boiling water
Cocoa powder 25g (1oz)
Double cream 150ml (¼ pint)
Icing sugar 1 tbsp
Milk chocolate curls made with a swivel-bladed vegetable peeler run along underside of chocolate bar

1 Preheat oven to 180°C/350°C/Gas 4.

2 In a large bowl, add flour, butter, caster sugar, eggs, milk, coffee and cocoa powder with a pinch of salt. Beat together until mixture is smooth and has a dropping consistency.

3 Separate mixture among 12 paper cases sitting in a patty tin. Bake in oven for 15 minutes until well risen, then leave to cool on a wire tray.

4 Whisk together cream and icing sugar. Pipe or spoon the cream on top of cooled cakes and sprinkle with chocolate curls.

A Dairy Diary recipe

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Dairy Diary 2013 now available!

Dairy Diary 2013

Every year I am astonished at how early people start to ask for the following year’s Dairy Diary.

This year, I think we might have the record for the earliest, with a request in May!

We know that it’s Britain’s best-loved diary, so maybe I shouldn’t be so surprised. Since its first edition back in 1982, it has sold well over 20 million copies!

Described as a ‘compendium of practical information’, the 2013 Dairy Diary is packed with useful hints and tips, making it the essential book for running any busy home. Split into seven easy-to-use sections, it’s full of sage advice on a vast array of subjects, from stain removal to homemade hand treatments, and childhood illnesses to looking after precious metals. It also contains a beginner’s guide to pilates, and helpful tips on how to create a bird friendly garden.

Mouth-watering recipes

The 2013 diary also features a wide selection of mouth-watering recipes to suit all occasions, from quick and simple soups and snacks, to classic staples such as beef casserole and fish pie, and delectable desserts like Hogmanay Tart and Irish Whiskey Cake.

Executive Editor, Nick Rowe, says:

“The Dairy Diary has become an essential companion over the years and this latest version, our 31st edition, is the most comprehensive one we have produced so far.
“It’s packed with recipes and practical hints and tips, which makes it an excellent point of reference.
“This edition contains some inspiring articles on a host of different topics, from bread making to homemade hand treatments, and how to transform your garden into a haven for birds.”

It’s simple to order:

  • www.dairydiary.co.uk to order online.
  • Ring 0845 0948 128 to order over the phone (Mon-Fri, 9am-8pm).
  • Or put a note out with your empties to order from your milkman.

Cherry Biscuits recipeEnjoy this Cherry Biscuits recipe
from the 2013 Dairy Diary .

Just a taster of the fantastic
recipes inside.

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Cherry Biscuits recipe

A sophisticated little nibble that’s perfect for impressing friends at tea time!

Cherry Biscuits recipeMakes 12 biscuits
Time 40 mins
Calories 183 per biscuit
Fat 8.4g of which 5g is saturated
Suitable for vegetarians
Suitable for freezing

Butter 110g (4oz), softened
Caster sugar 75g (3oz), plus 1–2 tbsp for sprinkling
Egg 1, separated
Plain flour 200g (7oz)
Ground ginger ½ tsp
Ground cinnamon ½ tsp
Dried cherries 75g (3oz)

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking sheet.

2 Cream butter and sugar together in a bowl and beat in egg yolk. Sift flour, ginger and cinnamon into another bowl and gently stir into creamed mixture. Add cherries and shape the mixture into a ball of dough.

3 Knead dough on a lightly floured surface and roll out to a 5mm (¼in) thickness. Use an 8cm (3¼in) cutter to cut out about 12 biscuits. Place on baking sheet and bake for 10 minutes.

4 Meanwhile, lightly beat egg white. Remove biscuits from oven and brush with egg white. Sprinkle with caster sugar and bake for a further 5 minutes until golden.

A Dairy Diary recipe.

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National Allotments Week

National Allotments Week

Throughout my childhood, my Grandad kept an allotment. It was a pretty ramshackle affair with a patched up homemade ‘shed’ and a rickety path made out of bits of tile that Grandad procured on his travels.

He lived through two world wars and as a consequence was very much a make-do-and-mend sort of person.

Never was he mean with money, but he didn’t believe in waste, and recycled – in the old-fashioned sense of the word – or mended everything himself. He even glued together the little Fimo figures I made as a child, and proudly displayed them on the mantelpiece long after I had reached adulthood.

As a result, everything in his home, garden and allotment had a slightly eccentric feel. I remember sitting on the step to his shed watching him pull up weeds or ‘squit’ as his used to call them and chatting about my day at school. The allotment would never have won awards for beauty, or even reached the status of ‘shabby chic’, but the produce grown on there was delicious.

My favourite was his beetroot,
which he pickled in big re-used
glass jars and sliced with cheese
to make sandwiches, with his
gorgeous home-baked bread.

Enough of my nostalgia, this week is National Allotments Week, created to help celebrate and protect the allotment, not so that I can reminisce.

This is what the Allotment Society reveals about the event:

National Allotments Week exists to highlight how brilliant allotments are. They not only bring communities together, provide space for growing and fresh air for individuals and families alike, but they benefit wildlife and help to keep our cities breathing. Unfortunately allotments are under threat.

Each year the National Allotment Society supports hundreds of allotment holders who are fighting off proposals from landlords to dispose of their allotment land. Did you know that if all the allotments in the UK were added together, they would cover 58 Hyde Parks? Just imagine what would happen to our ecosystem if this land was lost to developers – billions of insects and animals would be wiped out, the risk of flooding in towns and cities would increase and air pollution would intensify – not to mention the detrimental impact it would have on people’s health and wellbeing.

So to celebrate this year’s National Allotments Week, we are asking everyone to make a fuss about allotments by either holding or attending a ‘Party on the Plot’ – because if we don’t shout about them, then who will.

See National Allotments Week website for more details.

 

 

Pickled BeetrootHere’s the Dairy Diary
recipe for Pickled Beetroot.

It tastes as good, or almost
as good, as my Grandad’s.

 

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