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!)

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!

Frosty Top Lemon Cake

Servings: 10 slices
Time: 45 mins
Difficulty: medium
Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

For the cake
Butter 50g (2oz), at room temperature
Caster sugar 75g (3oz)
Self-raising flour 75g (3oz)
Ground almonds 25g (1oz)
Egg 1 Lemon ½, grated zest only
For the topping
Lemon ½, juice only
Granulated sugar 50g (2oz)

Instructions

Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

Recipe taken from the fabulous Cooking For One Or Two cookbook.

Top 3 Freezable Cakes

It’s a busy and very exciting week for me this week as I get married on Sunday!

It’s going to be great fun, but it will be an inexpensive do and much of it is homemade, with generous help from friends and family.

Instead of purchasing a fancy wedding cake, we have asked guests to bring along their favourite bake – nothing fancy, just a tasty cake to add to the cake table and serve as dessert. I have also made three, but as I’ll be busy with other preparations, I chose my favourite Dairy Diary bakes that can be frozen.

Here are the three recipes – they’re ideal for any type of occasion, such as parties, fetes and fairs when you want to bake ahead. Just defrost the day before.

Frosty Top Lemon Cake

This mouthwatering Frosty Top Lemon Cake recipe is taken from the Dairy Diary. This light and zesty cake is quick and easy, with a gorgeous crunchy topping. It’s a great one to share!

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

Chocolate Fudgey Cake

Chocolate Fudgey Cake is a really grown-up chocolate cake, which goes perfectly with a hot mug of coffee, or even a cheeky glass of red wine! Recipe taken from Just For One Or Two Cookbook.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

Gooey Gingerbread

The best kind of gingerbread is the sticky variety! You won’t find this Gooey Gingerbread cake hanging around for long as it’s much better than anything shop-bought. A Just for One or Two Cookbook recipe.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

There are plenty more freezable recipes in the Eat & Freeze section of our fab cookbook; Just for One or Two.

The Just For One Or Two cookbook shows you how to cook delicious meals for one or two people with little effort and minimal waste.

A superb collection of recipes for all occasions including delicious main courses, sumptuous desserts and brilliant bakes.

Excellent value at £8.75

WIN a Fab Breville Sandwich Press

With the Breville VST025 sandwich toaster, delicious toasted sandwiches can be quickly prepared from handy ingredients. It’s quick, easy and offers endless options–from sweet to savoury–for anyone who fancies a light lunch or a quick snack.

Good luck!

#competition

#win

British Sandwich Week

According to the British Sandwich Week website we Brits eat over 11.5 billion sandwiches each year. If you laid each one end to end, they would go around the world about 44 times!

British Sandwich Week is a week-long celebration of the greatest food-to-go and one of the most iconic British culinary inventions; the Sandwich.

The great British sandwich is such a central item in our psyche and culture that we have more different names for it than Eskimos do for snow.

From Sarnies, butties and barms to baps and baguettes, everywhere you go there’s a local term for this icon. Ever since John Montague, the 4th Earl of Sandwich ordered cold beef between slices of toast, to avoid getting up from his cards game, his name has become synonymous with the delectable dish.

So what’s your favourite?

Do you prefer to make your own or do you have a favourite café? We love our local bakery. It’s certainly not hip and trendy but it produces the most gorgeous bread and fillings. But when we’re not indulging in purchases from

But when we’re not indulging in purchases from Food for Thought our favourite seasonal sandwich recipe is Asparagus Torpedoes (see below).

WIN a Fab Breville Sandwich Press

Good luck!

Asparagus Torpedoes

Servings: 2
Time: 30 mins
Difficulty: easy
Print

Calories 641 per portion
Fat 29g (9g sat) per portion
Suitable for vegetarians

Ingredients

Ready-to-bake baguettes 2
Asparagus spears 6–8, depending on size
Mayonnaise 3 tbsp
Finely shredded basil 3 tbsp
Finely chopped parsley 3 tbsp
Beefsteak tomato 1, sliced
Mozzarella cheese 90g (31⁄2oz), thinly sliced

Instructions

As instructed on the packet, preheat oven and bake baguettes, then allow to cool.
Meanwhile, snap off white woody ends of asparagus. Cook spears in gently boiling water for 3–5 minutes until tender. Drain, cut in half lengthways, then into thirds.
Cut baguettes almost into two lengthways. Mix mayonnaise with basil and parsley and spread over cut sides. 4 Alternate slices of tomato, mozzarella and pieces of asparagus in the baguettes. Season with freshly ground black pepper and serve immediately while warm.

A Dairy Diary recipe.

#sandwichweek

#britishasparagus

#win

#competition

#prizedraw

Recipe of the Week: Cinnamon Doughnut Rings

It’s National Doughnut Week, now you have the perfect excuse to make these delicious cinnamon treats.

Crisp on the outside and soft in the middle, serve these doughnuts warm as a treat or with ice cream for a dessert.

Cinnamon Doughnut Rings

Servings: 8-10
Time: 25 mins
Difficulty: easy
Print

Calories 200 per portion
Fat 7g (1g sat) per portion
Suitable for vegetarians

Ingredients

Vegetable oil for the deep fat fryer
Self-raising flour 250g (9oz)
Baking powder 1 tsp
Caster sugar 75g (3oz)
Egg 1 medium
Vegetable oil 1 tbsp
Milk 90ml (3fl oz)

For the coating

Ground cinnamon 1 tsp
Caster sugar 50g (2oz)

Instructions

Heat the oil in the deep fat fryer to 170°C.
Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar. Beat the egg and oil into the milk and add to the dry ingredients, beating with a spoon to bind them together. With floured hands, work the ingredients into a smooth ball and turn out onto a floured worksurface.
Roll out the dough to a thickness of just over 1cm (½in). Flour 7cm (2½in) and 3cm (1½in) plain round cutters and use the larger cutter to cut out rounds of dough and then cut out the centres using the smaller cutter. Re-roll the trimmings and cut more rings as necessary. Mix the cinnamon into the sugar in a small bowl for coating the doughnuts.
Cook the doughnut rings 2–3 at a time. Lower them carefully into the hot oil and cook for 3–4 minutes until golden on the bottom and then turn over and cook for a further 2–3 minutes, until they are an even golden colour and cooked through.
Lift onto kitchen paper to drain briefly and while they are still hot dip them in the cinnamon sugar and turn them over so they are evenly coated, shaking off any excess. Place on a wire rack to cool.

Recipe taken from Good Food, Fast.

#NationalDoughnutWeek

#Doughnuts

#TripleTested

Recipe of the Week: Hummous

With reports in the press of hummous being removed from the supermarket shelves, play it safe and make your own delicious dip.

Yum!

Please let me know how you get on.

Hummous

Whether spelt houmous, hummus, or a different way, we all know it’s delicious! Make your own delicious Houmous at home – it’s easy! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#foodforfriends

#delicious

#hummous

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Author Archives for Emily Davenport, Head of Dairy Diary

About Emily Davenport, Head of Dairy Diary

Recipe of the Week: Frosty Top Lemon Loaf