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Author Archives for Emily Davenport, Head of Dairy Diary
Dairy Diary 2016 OUT NOW!
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I am SO excited, today’s the big day!
After eighteen months of planning, the 2016 Dairy Diary officially launches today!!
And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.
And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.
I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.
With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.
It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.
Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.
The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.
Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!
And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).
Pear & Ginger Sorbet
Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing
Ingredients
- Caster sugar 150g (5oz)
- Canned pears in natural juice 2 x 420g cans
- Stem ginger in syrup 2 pieces, drained
- Lemon 1, zest only
- Amaretti biscuits to serve, optional
Instructions
- Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
- Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
- Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
- Serve with Amaretti biscuits, if using.
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Recipe of the week: Falafel Pittas with Fruity Crunchy Salad
Falafel Pittas with Fruity Crunchy Salad
These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Top 3 Bank Holiday Recipes
It’s the bank holiday and autumn is approaching
So let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)
Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.
Sticky Ribs with Baked Potatoes
Calories 431 per portion
Fat 24g (5.9g sat) per portion
Ingredients
- Pork ribs pack of 6
- Sunflower oil 1 tbsp
- Tomato ketchup 2 tbsp
- Paprika 1 tsp
- Ground cumin ½ tsp
- Chilli powder ¼ tsp
- Salt and freshly ground black pepper
- Baking potatoes 2, scrubbed and pricked
- Cooked corn on the cob 2, to serve (optional)
Instructions
- Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.
- Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.
- Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.
- Serve the cooked ribs and potatoes with corn on the cob if you like.
Cook’s tips Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.
You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.
Falafel Pittas with Fruity Crunchy Salad
These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Speedy Summer Berry Sorbet
A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.
Calories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians
Ingredients
- Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
- Blackcurrant cordial 6 tbsp, undiluted
- Mint leaves to decorate (optional)
Instructions
- Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.
- Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.
- Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.
Cook’s tips Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.
All are taken from one of my favourite cookbooks, Fantastic Food For Less, which is available for just £7.99.
#bankholiday #alfresco
Recipe of the week: Raspberry Mango Stilton Salad
Raspberry Mango Stilton Salad
Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians
Ingredients
- Raspberry vinegar 6 tbsp
- Olive oil 4 tbsp
- Dijon mustard 1 tsp
- Caster sugar 1 tsp
- Salt and freshly ground black pepper
- Raspberries 250g (9oz)
- Mango 1 peeled, stoned and cubed
- Stilton cheese 110g (4oz), cubed
- Salad leaves 150g bag
Instructions
- To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
- Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
- Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
- Serve immediately with some crusty bread to mop up the dressing.
Cook’s tip
If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.
Recipe taken from Just One Pot.
Choose your favourite cover and you could win a Dairy Diary 2016
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We need your help!
My task for this week is to choose a front cover for the Dairy Diary 2017.
I would love your help.
The more the merrier!
The survey has just three questions and will only take one minute or less to complete.
One lucky person will receive a copy of the Dairy Diary 2016!
Thank you.
Dairy Diary Chat 