Fragrant and very pretty – this cake is irresistible! Try out this Iced Lavender Loaf for an Afternoon Tea or just as a treat. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Author Archives for Emily Davenport, Head of Dairy Diary
Win a gorgeous Cath Kidston travel bag
Win a gorgeous Cath Kidston travel bag
It’s roomy enough for all your weekend gear, or you can fill it full of games and books to take on a (potentially rainy) British holiday.
It’s small enough for the overhead locker if you want to travel light on a trip abroad and avoid those tedious waits at the luggage carousel. And when it’s not in use it folds away into a cute little pouch – perfect!
Good luck folks!
The essential
Travel Checklist
Whether you’re packing for one or for six people, remembering everything for a carefree holiday can be a challenge, adding extra stress to your pre-holiday preparation.
No fear! Help is at hand with our FREE Dairy Diary printable travel checklist.
#summerholiday
#britishholiday
#win
#competition
#holidaychecklist
5 summery drinks to make for friends
5 Summery Drinks to Make for Friends
It’s great to have friends or family come to visit but the effort to prepare food can make impromptu invitations off-putting.
And when it’s a lovely day none of us want to be slaving in the kitchen cooking.
So why not host a drinks
and nibbles afternoon?
Whip up a few of the fabulous drinks below and serve with a variety of crisps, nuts, olives etc. With a variety of drinks – including plenty of non-alcoholic – it’s perfect for a gathering of people of all ages.
Make all the drinks in advance and store in the fridge so that you can enjoy the afternoon with your visitors.
Minty Lemon Sorbet Tea
Calories 59 per portion
Fat 0.2g (0g sat) per portion
Ingredients
- Darjeeling tea 600ml (1 pint), hot and strong
- Sprigs of mint 3
- Golden granulated sugar to taste Lemon sorbet 4 scoops
- Lemon 1, sliced
- Strawberries and mint sprigs to decorate
Instructions
- Pour the hot tea into a jug, add the mint sprigs and stir in the sugar to taste. Leave to brew and cool completely.
- When ready to serve, remove the mint sprigs. Scoop the lemon sorbet into four tall glasses and pour in the tea.
- Decorate with strawberries and mint and serve immediately.
Refreshing Lemonade
Calories 134 per portion
Fat 0g (0g sat) per portion
Ingredients
- Caster sugar 200g (7oz)
- Lemons 8 large, finely grated zest and juice (giving about 200ml/7fl oz)
- Ice to serve
Instructions
- Tip sugar, lemon zest and juice into a heavy-based pan with 1 litre (1¾ pints) water
and heat gently until sugar has dissolved. - Taste and adjust sugar and lemon juice to taste. Remove pan from the heat and leave to cool. Strain liquid (if wished) into a jug filled with ice.
Caribbean Shake
Calories 199 per portion
Fat 7g (4.2g sat) per portion
Ingredients
- Banana 1, roughly chopped
- Orange juice 2 tbsp
- Pineapple juice 2 tbsp
- Milk 300ml (½ pint)
- Vanilla dairy ice cream 2 scoops
Instructions
- Put banana in a blender with orange and pineapple juices. Add milk and whizz to blend.
- Put a scoop of ice cream in two glasses and top up with fruit milk. Serve immediately and with straws, if you like.
Summer Berry Milkshakes
Calories 461 per portion
Fat 35g (20.4g sat) per portion
Ingredients
- Fresh raspberries 110g (4oz)
- Fresh strawberries 150g (5oz), hulled and sliced
- Vanilla ice cream 2–3 good scoops
- Whole milk 600ml (1 pint), chilled
- Natural yogurt 150g (5oz)
- Double cream 125ml (4 fl oz), whipped to a soft peak, to decorate, optional
- Raspberries 12, to decorate, optional Strawberries 4, to decorate, optional
Instructions
- Put raspberries, strawberries, ice cream, milk and yogurt into a blender and blend until smooth.
- Pour milkshake through a non-reactive sieve into a large jug (to remove seeds), and then pour into four large, well-chilled glasses. Serve immediately.
TIP For some extra pizzazz, top each glass of milkshake with a spoonful of whipped cream topped with raspberries. Make a slit in each strawberry, place on rim of each glass and serve.
Iced Coffee
Calories 334 per portion
Fat 17.1g (11.2g sat) per portion
Ingredients
- Instant coffee 1 tbsp
- Caster sugar 1 tbsp
- Boiling water 3 tbsp
- Whole milk 250ml (9fl oz)
- Vanilla ice cream 250g (9oz)
- Grated chocolate a little for sprinkling, optional
Instructions
- Put coffee and sugar into a heatproof jug, stir in boiling water, cover and leave to cool for 5–10 minutes.
- Mix coffee with milk and chill well.
- When ready to serve, pour coffee into a liquidiser, add ice cream and blend well. Pour into tall glasses, sprinkle with chocolate, if using, and serve immediately.
#summer
#nonalcoholicdrinks
#tripletested
#dairydiaryrecipe
Recipe of the Week | Broccoli & Stilton Quiches
This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.
Broccoli & Stilton Quiches
Not only are these quiches super tasty, but they can be cooked straight from the freezer! They are perfect for when you’re short of time.
Competition: Win a GORGEOUS picnic hamper
Win a gorgeous picnic hamper
Wave goodbye to dated Tupperware and say hello to a gorgeous picnic hamper – sure to inspire you to get out into the great outdoors and eat.
I LOVE a beach picnic and wish I had something as stylish as this in which to squirrel away our picnic food.
And these mini Broccoli & Stilton Quiches are just perfect for picnics…..
Broccoli & Stilton Quiches
Not only are these quiches super tasty, but they can be cooked straight from the freezer! They are perfect for when you’re short of time.
This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.
#tripletested
#picnic
#win
#competition
Recipe of the Week | Pancetta & Mushrooms on Toast with Egg
This is THE perfect breakfast for a lazy morning.
Enjoy with a cuppa and your favourite magazine.
Pancetta & Mushrooms on Toast with Egg
Calories 152 per portion
Fat 9g (3g sat) per portion
Ingredients
- Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
- Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
- Freshly ground black pepper
- Egg 1
- Bread 1 thick slice, toasted
Instructions
- Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
- Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
- Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
- Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.
This recipe is taken from our fantastic cookbook; Just For One Or Two – see more about how great it is.
#tripletested
#eatbreakfast
#pancakes
#dairydiaryrecipe
#recipeoftheweek
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