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!)

Brie Burger

 

Brie Burgers

A stylish take on the ubiquitous cheeseburger.

Serves 4
Time 20 mins
Calories 522 per portion
Fat 28g of which 11.1g is saturated

Lean minced beef 450g (1lb)
Onion 1, peeled and finely chopped
Dried mixed herbs 1 tsp
Brie 75g (3oz), cut into 4 squares
Vegetable oil 2 tbsp
Sesame seed baps 4
Iceberg lettuce ¼, shredded
Red onion 1, sliced into rings
Cranberry sauce 4 tbsp
Soured cream 4 tbsp

1 Mix beef with onion, herbs and seasoning, divide into four and shape into burgers.

2 Make a hollow in the centre of each burger and add a square of Brie. Reshape each burger.

3 Brush burgers with vegetable oil and grill for 10-12 minutes, turning halfway through.

4 Split each bap in half, add lettuce, red onion and a burger and top with cranberry sauce and soured cream.

Recipe taken from 2011 Dairy Diary.

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Mum’s bread pudding

A pair of blackbirds frequent our garden – enticed in by the ground feed and crumbled bread I put out for them no doubt.

They nested in the shrubs at the bottom of my neighbour’s garden earlier in the year and I think they may have another brood.

Haven’t seen the female for a few days, but then I haven’t seen the male popping into the bushes, beak full of tasty morsels, either! Maybe it’s just wishful thinking – hope the local moggies haven’t got her!

The birds do like the bread and it is a bit special – baked on the premises by an Italian baker about five minutes’ walk away.

How lucky is that! It’s wonderful fresh, so I tend to get a large loaf every two days (makes good toast on the second day), which means there’s often some left. I have been giving it to the birds but I’m wondering about making some bread pudding.

Bread pudding

Cherry Bread PuddingMy mother had the world’s best recipe, which she wrote down for me centuries ago and I now can’t find.

I haven’t thrown it away so it’s here somewhere and one day I’ll find it! Meantime I was flicking through my copy of the Dairy Diary and came across a recipe for Cherry Bread Puddings.

From the picture they look fantastic, so I’ll give them a go. Who knows, they man run my mum’s a close second!

CLICK HERE FOR RECIPE

Have a good week

Marion
Dairy Diary Team

A a silicone quiche/tart pan

Win a silicone quiche/tart pan.

Cooking with silicone bakeware is simplicity itself and achieves a perfect pastry every time.

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

Enter today

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Cherry Bread Pudding

Cherry Bread Pudding

Cherry Bread PuddingMoist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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Recipe books

I have become increasingly involved in my school’s PTA, to a point where I have now found myself suggesting fundraising projects that will sit heavily and squarely on my shoulders.

Designing a cookbookThis week we have our first meeting to decide on the specifics of a recipe book to sell at Christmas time.

As a designer, I thought my skills could easily be applied to it and it wouldn’t actually take many hours to put together. What I hadn’t thought of was the work involved in the concept.

In my working life that has all been done for me by the time it lands at my desk. I simply copy and paste, move things around, add some colour, and ‘voila’!

So, looking for inspiration I have dug out some of my favourite recipe books. Of course, this has made me hungry… and what I really fancy is the Red Pesto Lamb with Pasta from the Good Food Fast cookbook, because it really is just that. A tried and tested family favourite, super quick, loved by all… except Heidi, my friend’s daughter, who is coming round for tea tonight. She doesn’t like peppers, and that is the main vegetable of this dish.

Oh well, I shall have to put that one on hold for another night and see what else I can find.

Have a great week.

Karen
Dairy Diary Team

A a silicone quiche/tart pan

Win a silicone quiche/tart pan.

Cooking with silicone bakeware is simplicity itself and achieves a perfect pastry every time.

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

Enter today

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Red Pesto Lamb with Pasta

Red Pesto Lamb with PastaHere is a tangy, tasty alternative to Bolognaise.

Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4

Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)

1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.

2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.

3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.

4 Mix the pasta into the meat sauce and serve.

If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.

Recipe taken from Good Food, Fast.

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Competition | Win a Silicone Quiche/Tart Pan

A a silicone quiche/tart pan

Win a silicone quiche/tart pan plus a copy of Baked & Delicious with recipes for Quiche Lorraine and Tarte au Citron.

Cooking with silicone bakeware is simplicity itself. Just sit your filled quiche or tart pan on a baking sheet in a hot oven to achieve a perfect pastry every time.

When it comes to practicality, ease of use and versatility, silicone ticks all the boxes!

  • Stores away easily into a drawer or in a storage box
  • Can be used at high temperatures
  • Can be used at low temperatures in the freezer
  • Microwave and dishwasher safe

Plus you get a copy of Baked & Delicious magazine which is packed with recipes -international classics and traditional favourites – including Quiche Lorraine and Tarte au Citron, both gorgeously illustrated and full of tips for better baking.

Enter today

Follow us on Twitter! Follow us on Twitter

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