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!)

Gloucester Cheese and Ale

Gloucester Cheese and AleAn English variation of Welsh rarebit, this filling snack was originally served after the meat course of the evening meal at inns or posting houses. These days, it is perfect for a light lunch, served with a tomato salad and a glass of real ale.

Preparation time – 5 minutes
Cooking time – 10 minutes
Calories per portion – 290 Kcal
Fat per portion – 16g of which saturated – 9.6g
Serves – 4
Suitable for vegetarians

Brown ale 150ml (1⁄4 pint)
Double Gloucester cheese 175g (6oz), grated
English mustard 1 tsp
Cornflour 2 tsp, blended in 1 tsp of water
Wholemeal bread 4 thick slices

1 Pour the brown ale into a saucepan and add the cheese, mustard and cornflour. Heat gently until the cheese has melted and the sauce thickens.

2 Meanwhile, toast the bread. Pour the warm ale and cheese over the toast (you might like to grill for a little extra colour at this stage), season to taste, and serve immediately.

Cook’s tip
Take care not to overheat, or the cheese and ale mixture may separate.

Recipe taken from Around Britain Dairy Cookbook

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Cheese and Apple Parcels

Cheese and Apple ParcelsSweet juicy apple goes well with this tangy regional cheese in a puff pastry case. Quick to make using ready-made puff pastry, these parcels make great picnic food. Serve with a herb and leaf salad.

Preparation time – 20 minutes
Cooking time – 40 minutes
Calories per parcel – 226
Kcal Fat per parcel – 15g of which saturated – 6.9g
Makes – 12 parcels
Suitable for vegetarians

Ready-made puff pastry 500g pack
Egg 1, beaten to glaze
Cheshire cheese 175g (6oz)
Dessert apples 1 large, peeled, quartered, cored and cut into small dice
Chopped parsley 4 tbsp
Salt and freshly ground black pepper

1 Preheat the oven to 220°C/425°F/Gas 7. Make the filling. Crumble the cheese into a bowl and mix the apple into the cheese with the parsley and seasoning.

2 Roll out half the pack of pastry thinly on a lightly floured surface and, using a saucer or bowl as a guide, cut out four, 12cm (5in) rounds. Stack the trimmings on top of each other then roll them out and cut out another two rounds.

3 Brush the edges of the circles with a little beaten egg then spoon some filling onto one side of each of the rounds. Fold the other side over the filling and press the edges together well to seal. Knock up the edges with a knife blade then flute them.

4 Place the pastries on a baking sheet and brush with beaten egg. Score each pastry three to four times across the top. Bake for 15–20 minutes until risen and golden.

5 While the first batch of pastries is cooking, roll out the rest of the pastry and make the second batch, as above. Serve warm with salad.

Cook’s tips
Use a 600ml (1 pint) pudding basin as a size guide for cutting the pastry.
Cooking one batch at a time ensures a better rise for all the pastries rather than switching trays over halfway through cooking.

Recipe taken from
Around Britain Dairy Cookbook.

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Competition | Win a planted barrel tub

Competition | Win this gorgeous planted barrel tub

For those who love plants, but not planting!

Add a little more colour to your garden this summer with this super planted barrel tub.

This small classic barrel is overflowing with lush foliage and bright blooms, resulting in a gorgeous traditional piece to grace your garden or patio.

The barrel contains:

  • 1 x Goldcrest (100.5mm)
  • 2 x Marg/Osteo (100.5mm)
  • 1 x Prim/Petunia (90mm)
  • 1 x Hedera (white/pink/purple)(90mm)

Dimensions: H190mm x Diam. 230mm

Enter now for your chance to win.

Happy Cherry Day!

National Cherry Day

Cherries are my all-time favourite fruit. I find them rather addictive though, and when I open a punnet and start to nibble, it is very difficult to stop!

Cherries are rich in antioxidants, which are supposed to help with sleep and boost memory. The cherry also has anti-inflammatory properties.

National Cherry Day gives me
the perfect excuse to indulge,
and of course they are much
healthier than my other vice
– chocolate!

The Romans first brought cherries to the UK and some even say that ancient roads can be traced from the spots where marching Romans spat out their stones and caused a new tree to grow!

By the 16th century Kent had emerged as the principal cherry county and by the 17th century colonists were taking the cherry to New England.

However, over the last fifty years we’ve seen a decline in our cherry orchards, which means that we now import around 95% of all cherries! The main goal of National Cherry Day is to maintain our traditional orchards. If everyone eats one home-grown cherry each, the future of British cherries will be looking up in no time!

.
Cherry Yogurt IceTry this irresistible
Cherry Yogurt Ice

Recipe taken from
Hearty & Healthy
Dairy Cookbook.

 

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Cherry Yogurt Ice

Cherry Yogurt IceWhen cherries are plentiful, make a batch of this creamy low fat ice cream for a refreshing treat. You can also make it with raspberries, strawberries or blueberries. 

Preparation time 10 minutes
Freezing time 6 hours but less with an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g of which saturated 0.9g
Serves 8
Suitable for vegetarians + freezing

Low fat vanilla bio live yogurt 2 x 500g tubs
Semi-skimmed milk 6 tbsp
Caster sugar 25g (1oz)
Cherries 225g (8oz), halved and stoned

1 Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.

2 Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another3 hours until firm. Take the ice cream out of the freezer 10 minutes before serving.

Cook’s tip
If you have an ice-cream maker, put the yogurt mixture in and follow the manufacturer’s instructions, adding the cherries towards the end of the process.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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Ripe Tart

Ripe tart.The name of this dish comes from the village of Ripe in Sussex, where a pie feast celebrated the cherry harvest.

Preparation time – 25 minutes
Cooking time – 1 hour 15 minutes
Calories per portion – 330 Kcal
Fat per portion – 16g of which saturated – 6g
Serves – 8
Suitable for vegetarians

Plain flour 175g (6oz)
Salt pinch
Cornflour 25g (1oz)
Icing sugar 110g (4oz) plus 2 tsp and a little for decorating
Butter 75g (3oz)
Eggs 2 plus 1 yolk
Cherries 450g (1lb), stoned
Ground almonds 75g (3oz)
Almond essence few drops
Flaked almonds 25g (1oz)

1 Sift the flour, salt, cornflour and 2 tsp of the icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs.

2 Add the egg yolk and a little water to bind together. Knead lightly on a floured surface and roll out. Place a 23cm (9in) diameter loose-bottomed fluted flan ring on a baking tray and line with the pastry. Preheat the oven to 200°C/400°F/Gas 6 and chill the flan case while the oven warms up.

3 Bake the pastry case blind for 15 minutes (see Cook’s tip on page 160). Remove baking beans and cook for 5 minutes more. Turn down the oven to 170°C/325°F/Gas 3.

4 Arrange the cherries in the flan case. Mix the icing sugar, eggs, almonds and essence and pour over. Bake in the oven for 50–60 minutes, until the top is firm and golden. Halfway through cooking, sprinkle flaked almonds over the top. Serve hot or cold dusted with sifted icing sugar and with pouring cream.

Cook’s tip
Try this flan with plums or apricots, for a change.

Recipe taken from Around Britain Dairy Cookbook.

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