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!)

One-pan Pasta for One

One pan pasta for one

One pan pasta for one

A delicious and nutritious one-pan pasta meal for one that takes just 30 minutes to prepare and cook.

Taken from Clever Cooking for One or Two, Dairy Cookbook.

Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 620 Kcal
Fat per portion 19g
of which saturated 3.8g

Serves 1

Oil 1 tbsp
Skinless chicken breast fillet 1 (approximately 200g (7oz)), chopped
Courgette 1 small, trimmed and roughly chopped
Red pepper 1 small, deseeded and sliced
Garlic 1 clove, peeled and crushed, optional
Chopped tomatoes 227g can
Boiling water 150ml (1/4 pint)
Pasta shapes 50g (2oz)
Pesto sauce 1 tbsp
Salt and freshly ground black pepper

1 Heat the oil in a medium-sized saucepan and add the chicken breast. Cook the chicken for 1–2 minutes, turning it occasionally, then add the courgette and red pepper, and the garlic, if using. Cook over a medium heat for 5–7 minutes, until the vegetables have softened, stirring regularly.

2 Add the canned tomatoes and boiling water and bring the mixture to the boil. Add the pasta to the pan and cook over a medium heat for about 15 minutes or until the pasta is tender. Stir the mixture occasionally, particularly as it starts to thicken, so that it does not catch and burn on the base of the pan.

3 Stir in the pesto sauce and season to taste before serving with green salad or crusty bread.

Cook’s tip
If the sauce starts to thicken too much, then add a little boiling water. Different pastas absorb different amounts of liquid, which is why it may be necessary to add more water.

Shopper’s tip
Any pasta shape can be used in this recipe, but it works particularly well with trottole or spirals.

Taken from Clever Cooking for One or Two, Dairy Cookbook

Lazy Lunchboxes

No more overpriced, tasteless sandwiches – make your own healthy lunchbox.

After hearing a particularly disgusting story on the radio (a sandwich-making operative was given community service for putting lettuce up his nose then back into the food tray- euuugh) and then paying £2.80 for a thoroughly awful sandwich, I made a vow to start making my own.

What a revelation! They are so much healthier, tastier, fresher and much less hassle than I thought. In a morning, whilst I am taking mouthfuls of cereal I pop a few different bits and bobs into some bread then put it in my work bag with some fruit and, of course, a cheeky treat! This week I have enjoyed a Dovedale cheese & onion chutney roll, a ham & salad pitta and a Brie & cranberry wrap. If you keep a few different types of bread – seeded rolls, ciabatta, wraps, pitta – in the freezer you have much more choice and they don’t go mouldy in the bread bin before you have chance to eat them. I just pop some bread in the microwave for 10 or 20 seconds and then add the filling. They are thoroughly defrosted by lunchtime. My top tip for a treat – fun-size chocolate bars. They give you a chocolate fix without adding too many calories to your diet. Mini Twix are my favourite – yum!

Try  this this Quick Prawn Wraps lunchbox recipe.

Quick Prawn Wraps recipe

Quick Prawn Wraps recipe

Quick Prawn Wraps recipe

Make your own lunchbox. Healthier, tastier and fresher wraps – and much less hassle than you might think.

Preparation time 30 minutes
Calories per wrap 310 Kcal
Fat per wrap 11g
of which saturated 4.1g

Makes 4 wraps
Light soft cream cheese 200g (7oz)
Snipped chives 3 tbsp
Peeled prawns 175g (6oz), thawed if frozen
Tabasco sauce to taste
Tortillas 4
Large plum tomatoes 3, quartered, deseeded and cut into thin strips lengthways
Rocket leaves 50g (2oz)
Watercress 50g (2oz) (trimmed weight)

1 Put the cream cheese into a bowl and mix with a fork until softened. Add the chives and prawns, season to taste with Tabasco sauce – approximately 3–4 drops – and then mix together gently.

2 Dividing the cheese mixture evenly, spread it over each tortilla. Then sprinkle each one equally with the tomato strips.

3 Scatter the rocket leaves and watercress over the tomatoes, and then roll up each tortilla tightly. Wrap each tortilla in a paper napkin and serve immediately.

Find more scrumptious recipes in the Dairy Cookbooks.

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