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Author Archives for Emily Davenport, Head of Dairy Diary
Carrot, Apple and Celeriac Soup
Packed full of flavour and low in calories here is a tasty soup to hit the spot when you fancy a light snack.
Time 25 minutes
Calories per portion 99 Kcal
Fat per portion 1gof which saturated 0.1g
Serves 3
Suitable for vegetarians
Suitable for freezing without the yogurt
Carrot 1 large, peeled and cut into small pieces
Celeriac, ¼ bulb, peeled and flesh cut into small pieces
Onion 1, peeled and chopped
Vegetable stock 600ml (1 pint)
Eating apples 2
Salt and freshly ground black pepper
Grated nutmeg a pinch
Low fat natural yogurt 2–3 tbsp
Ready made croutons to serve
1 Put the vegetables in a medium saucepan and pour over the vegetable stock and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 5 minutes.
2 Meanwhile, peel, core and chop the apples. Stir into the vegetables and continue to simmer for a further 5 minutes until tender.
3 Remove the pan from the heat and blend the soup using a hand-held electric wand or in a food processor or blender until the vegetables are finely chopped. Return to the pan, if necessary, season to taste and add the nutmeg.
4 Stir in the yogurt and heat through very gently for 1–2 minutes without boiling, until piping hot. Ladle into warm bowls and top each with a handful of croutons and a grinding of black pepper.
Celeriac is a knobbly root vegetable related to celery. If unavailable, use 2 sticks chopped celery instead.
Recipe taken from Good Food, Fast: Dairy Cookbook.
Bonfire Night
The bonfire and firework extravaganza has already begun, with colourful explosions filling the night sky.
Maybe I haven’t quite grown up yet, but I think I love the magic of Bonfire night just as much as my two year-old!
We enjoyed an organised firework spectacle on Saturday and have our own version this weekend coming – no doubt with spectacularly unimpressive fireworks!
So, I shall be busy making some warming food for us to savour while watching the fireworks fizzle. If you’re planning a Bonfire party give Red Pepper Soup a try. It’s perfect in a mug with a hotdog or cheesy toast on the side.
Competition
Don’t forget, you still have a chance at winning a Good Grips Apple Corer/Slicer http://www.dairydiary.co.uk/competitions.html
Ideal for a quick and tasty snack. Try crisp English Cox apples; serve with a couple of crackers and a chunk of your favourite cheese.
Red Pepper Soup
Perfect warming food for a cool Autumn evening.
Serves 4
Time 1 hour 10 mins
125 calories per portion
6G fat of which 0.4G is saturated
Suitable for vegetarians
Suitable for freezing
Red peppers 2 large
Light olive oil 1 tbsp
Onion 1 large, peeled and chopped
Tomatoes 450g (1lb), roughly chopped
Sun-dried tomato paste 2 tbsp
Vegetable stock 600ml (1 pint)
Dried oregano 1⁄2 tsp
Green pesto for drizzling, optional
1 Preheat grill to high. Place peppers on rack in a grill pan and cook, turning frequently, until the skin is lightly charred all over. Then put into a bowl, cover with cling film and leave to cool.
2 Place a sieve over a bowl (to catch juices) and then, holding peppers over sieve, remove skin and seeds. Roughly chop peppers.
3 In a large saucepan, heat oil, add onion and cook until slightly softened, but not browned.
4 Add peppers, tomatoes, tomato paste, stock and oregano. Bring up to boil, then reduce the heat, cover pan and cook for 40–45 minutes until tomatoes and peppers are soft. Allow soup to cool.
5 In batches, pour soup into a blender and blend until smooth. Strain through a sieve into a bowl, season to taste and serve with a drizzle of pesto, if using. To freeze, allow to cool, pour into containers and freeze. Thaw and reheat when required.
A Dairy Diary recipe.
Clocks go back this weekend
Don’t forget to change the clocks this weekend!
When my toddler padded into the bedroom this morning I was convinced it was the middle of the night and tried to persuade him back to bed.
It was, in fact, five to seven and my alarm shrilly reminded me of this a few minutes later!
These dark mornings are not a great start and so I am very much looking forward to Saturday when the clocks change. And we gain an hour in our weekend!
So, don’t forget to put your clocks back by an hour on Saturday night.
Of course, the drawback to the clock change is the dark evenings. So a perfect excuse to make yourself some quick and easy comfort food such as Cheese & Tomato Bake – taken from Good Food, Fast and only takes 30 minutes from start to finish.
Cheese and Tomato Bake
This comforting combination is rather like eating a hot cheese and tomato sandwich.
Time 30 minutes
Calories per portion 554
KcalFat per portion 32.9gof which saturated 1.5g
Serves 2
Suitable for vegetarians
Suitable for freezing
Sliced bread 4 slices, crusts removed
Butter 25g (1oz)
Tomatoes 2, sliced
Mature Cheddar cheese 75g (3oz), grated
Eggs 2
Milk 150ml (¼ pint)
Salt and freshly ground black pepper
1 Preheat the oven to 200°C/Gas 6 and place a baking sheet in the oven to heat up.
2 Cut the slices of bread in half diagonally, spread with butter on one side and arrange them, overlapping, in a small gratin dish. Insert the slices of tomato between the bread and then scatter over the cheese, lifting up some of the bread slices so that some cheese goes under the bread.
3 Use a fork to beat the eggs into the milk and season with salt and pepper. Pour the milk over the bread.
4 Place the dish on the heated baking sheet and bake in the centre of the oven for about 25 minutes, until the top is a light golden colour and it feels firm when lightly pressed in the centre.
5 Remove from the oven and serve immediately.
This recipe is particularly good for using up bread that has gone slightly stale in the bread bin.
Recipe taken from Good Food, Fast Dairy Cookbook.
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