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!)

Must-do Ideas for Eating Out on a Budget and Top Three Foods for National Picnic Week

http://www.dairydiary.co.uk/dairy-cookbooks.html

Must-do Ideas for Eating Out on a Budget

How many of us have paid a small fortune for a mediocre meal in a café or restaurant?

My tipping point came after paying £50 for an ordinary Saturday lunch in a local pub (and the girls only had garlic bread and juice!)

‘Never again’….I said…..’in future meals
out are for special occasions only’.

Rather than have to dash home to eat every time we want a day out, the plan is to eat well but spend less and here’s how……

My top 3 tips for eating out on a budget:

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Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians

Ingredients

  • Trifle sponges 4, about 110g (4oz), broken into pieces
  • Strawberries 350g (12oz), sliced
  • Caster sugar 2 tbsp
  • Pimms 4 tbsp
  • Reduced fat custard 425g can
  • Double cream 200ml (7fl oz)
  • Low fat natural yogurt 150g (5oz)
  • Orange, grated rind of half
  • Lemon, grated rind of half
  • Halved strawberries and orange rind curls to decorate

Instructions

  1. Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
  2. Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
  3. Decorate with strawberries and citrus rind curls.

Read Strawberry Trifle with Pimms on the Dairy Diary website

#trifletested #dessert

How to make laundry easier, simpler and faster part 5

Top tips for folding laundry and life-changing duvet cover cheat

I particularly dislike ironing and folding and so the easier and less monotonous the better.

I always have to put on a good film or TV drama to watch whilst
ironing and then put everything away as speedily as possible.

First of all, it’s a good idea to have a thorough clear out of the linen cupboard and wardrobes and donate anything unwanted to charity. This gives much more space and makes putting away easier.

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Goat’s Cheese Soufflés with a Walnut Salad

Goat's Cheese Soufflé

Goat’s Cheese Soufflés with a Walnut Salad

  • Servings: 4
  • Difficulty: medium
  • Print

Calories 520 per portion
Fat 42.9g (19.6g saturated)
Suitable for vegetarians

Ingredients

  • Butter 75g (3oz)
  • Parmesan-style vegetarian cheese 50g (2oz), finely grated
  • Plain flour 50g (2oz)
  • Full fat milk 300ml (½ pint)
  • Rindless goat’s cheese 100g (3½oz), broken into pieces
  • Eggs 4, separated
  • Salt and freshly ground black pepper
  • Ground nutmeg a couple of generous pinches
  • Mixed salad leaves 50g (2oz), such as watercress, baby spinach and rocket
  • Walnut pieces 25g (1oz)
  • Olive oil 2 tbsp
  • Lime 1, juice only

Instructions

  1. Melt 25g (1oz) of the butter and use it to grease four 200ml (7fl oz) soufflé dishes. Then sprinkle with some of the Parmesan-style cheese. This gives the soufflés something to stick to as they rise. Set the dishes on a baking sheet.
  2. Melt the remaining butter in a large saucepan, add the flour and mix well. Remove the pan from the heat and gradually add the milk, whisking well after each addition. Then return the pan to the heat and bring the sauce to the boil, whisking all the time. Continue cooking for about 1 minute, still whisking, until you have a smooth thick sauce. Remove the pan from the heat and leave to cool for 10 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
  3. Beat in the goat’s cheese and remaining Parmesan-style cheese. Then beat in the egg yolks. Season with salt, pepper and nutmeg.
  4. Whisk the egg whites with an electric hand whisk until they form stiff peaks. Fold one-third into the cheese sauce with a metal spoon, then gently fold in the rest. Spoon the mix into the prepared dishes and bake for 15–20 minutes or until golden and well risen.
  5. Drizzle the salad and walnuts with oil and lime juice and serve as soon as the soufflés come out of the oven.

 

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Eggs are a staple in our house – not only do they provide the magic ingredient in cakes and bakes but they’re also a fridge staple that can be thrown in with almost anything to add valuable protein, vitamins and minerals.

Just one egg provides us with 6.2g protein as well as 56 per cent of our recommended daily allowance of vitamin B12, 32 per cent of vitamin D and 18 per cent of riboflavin. These vitamins are essential for the formation of red blood cells, regulation of metabolism, maintenance of bones and teeth and for the absorption of vitamin C. Eggs also contain vitamin A, folate, biotin, phosphorus, iodine and selenium.

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Essential Guide to Travelling with Children

Essential Guide to Travelling with Children – what every parent needs to know!

Essential Guide to Travelling with Children – what every parent needs to know!

Life is stressful enough without having to deal with bored children so whenever we travel any distance I always go prepared. And yes I did used to be a Girl Guide!

How to keep little ones occupied on a plane/train/in the car

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