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Stuffed Mediterranean Chicken

Healthy, wholesome Italian food at its best.

Stuffed Mediterranean Chicken from Good Food, FastTime 30 minutes
Calories per portion 494 Kcal
Fat per portion 28gof which saturated 8.8g
Serves 2

Olive oil for oiling a baking tray and to drizzle
Skinless chicken breasts 2
Salt and freshly ground black pepper
Mozzarella 4 slices
Ready-roasted peppers 4 from a jar
Basil leaves a few
Vine-ripened cherry tomatoes a handful
Baby spinach leaves a handful
Toasted pine nuts 1 tbsp
Ready-made croutons a handful
Vinaigrette to serve

1 Preheat the oven to 220°C/Gas 7 and lightly oil a baking tray.

2 Make slits along the sides of the chicken breasts to make a large pocket in each. Season inside and out. Stuff each generously with 2 slices of mozzarella, a couple of ready-roasted peppers and some basil leaves.

3 Place on the baking tray with the tomatoes and drizzle with a little more olive oil. Roast for 20 minutes until the chicken is cooked through and the tomatoes are soft.

4 Meanwhile, toss the spinach with the pine nuts and croutons. Dress the salad with the vinaigrette and serve alongside the chicken and roasted tomatoes.

To make vinaigrette, whisk 2 teaspoons Dijon mustard with 2 tablespoons white wine vinegar and 6 tablespoons olive oil.

A Good Food, Fast | Dairy Cookbook recipe.

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Dairy Diary 2013

We here on the Dairy Diary team are already starting on the 2013 edition – can you believe it?

So, to us, not only are the months flying past as we make our way into April, but also the years.

Cutlers' Hall, SheffieldIf you are busy looking ahead to plan your wedding for 2012 you might like to know that the beautiful Syon Park, near Richmond in South West London, is opening up it’s diary dates for weddings and events. I admit I have never been, but it looks gorgeous! Perhaps a good place to take a picnic and walk through the lovely gardens if we have a much sought after spring weekend?

Instead of taking along some boring, dry sandwiches you could try making the Savoury Biscuits from the 2011 Dairy Diary, page 67. My husband had the good fortune to recipe test these, and they are incredibly moreish! Lovely with some cheese roulade or pate.

However, as I live in Sheffield and am married to a silversmith, I suspect I shall be spending at least part of my weekend touring the Cutler’s Hall in our City Centre as part of Galvanize Sheffield, a festival of contemporary metal design. If I am lucky I may get whisked off for a pub lunch afterwards… maybe I should make a batch of biscuits too for a light supper when we get back?

Have a great week

Karen
Dairy Diary Team

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A meat thermometer takes the guesswork out of cooking, whether you are cooking poultry and pork safely or cooking beef rare. You can leave the thermometer in the meat while it cooks, so you can easily see when the meat has reached the correct temperature. If you don’t regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat.

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Savoury Biscuits

What can be more delicious than freshly baked biscuits?

Stilton Savoury BiscuitsMakes 25
Time 35 mins
Calories 102 per biscuit
Fat 7g of which 2.8g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 175g (6oz)
Mustard powder ½ tsp
Butter 50g (2oz)
Blue Stilton cheese 50g (2oz), crumbled
Cheddar 50g (2oz), grated
Crunchy peanut butter 175g (6oz)
Egg 1, beaten

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and mustard in a bowl. Add butter and rub in until mixture resembles fine breadcrumbs.

2 Stir cheeses into flour. Add peanut butter and egg and mix well.

3 Roll out on a floured surface to 0.5cm (¼in) thick. Cut assorted shapes out of dough.

4 Place on baking sheets and bake for 10-15 minutes. Cool on a wire rack. Serve warm or cold.

A Dairy Diary recipe.

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Mother’s Day approaches

So Mother’s Day is nearly upon us. Do young children still give their mothers a posy of primroses and/or violets and a card they’ve made themselves? It’s a lovely tradition.

Happy Mother's DayMothering Sunday is the old-fashioned name for the day. Apparently, folk used to attend the largest church in their area on this day, their ‘mother’ church, and were said to have gone ‘mothering’.

Domestic servants and apprentices were given the day off (maybe the only one in the year) to go and visit their mothers. So although it may be a bit commercialised now, it was always a big deal!

Mother’s Day is always the fourth Sunday in Lent – over halfway through, so not long to go if you’ve given up something difficult to resist.

At one time a simnel cake was baked and kept for Easter. What restraint! Simnel cakes are covered in marzipan – try this delicious Simnel Cake recipe.

I’m planning to have a go at the Coffee Battenberg on page 111 of this year’s Dairy Diary, and there’s no chance that it’ll last till Easter.

I hope you all have a lovely day.

Marion
Dairy Diary Team.

 

Win a Meat Thermometer with Dairy DiaryCompetition | Win a meat thermometer
A meat thermometer takes the guesswork out of cooking, whether you are cooking poultry and pork safely or cooking beef rare. Enter the competition today.

 

 

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Coffee Battenberg

Surprisingly easy and very British despite its name

Coffee Battenberg from Dairy Diary 2011Serves 6-8
Time 1 hour
Calories 633 per portion
Fat 28g of which 12.7g is saturated
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 175g (6oz)
Eggs 3, beaten
Self-raising flour 175g (6oz)
Coffee essence 4 tsp
Milk 1 tbsp
Ginger marmalade 10 tbsp
Marzipan 450g (1lb)
Crystallised ginger 2 pieces, chopped to decorate, optional

1 Preheat oven to 180°C/350°F/Gas 4. Grease a 20cm (8in) square cake tin. Line with foil, making a pleat in centre to height of tin to divide in half, grease.

2 Beat butter and sugar together until light and fluffy and beat in the eggs and flour alternately until smooth. Divide mixture in half, fold coffee essence into one half and milk into other.

3 Spoon one flavour into either side of tin. Bake for 30-35 minutes then turn onto a wire rack to cool.

4 Trim cakes to same size and cut both in half lengthways. Spread side of one brown piece with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and lay the remaining brown piece on the plain piece and vice versa.

5 Roll out marzipan on non-stick baking paper dusted with icing sugar until large enough to wrap around cake. Spread with marmalade and carefully roll around cake, smoothing in place. Trim off excess, crimp along edges. Decorate with crystallised ginger.

Recipe taken from Dairy Diary 2011.

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Competition | Win a Meat Thermometer

Have you ever cut into a roast or a turkey in the oven to see if it has finished cooking? It’s an inconvenience, especially if you have to do it several times.

Win a Meat Thermometer with Dairy DiaryA meat thermometer takes the guesswork out of cooking, whether you are cooking poultry and pork safely or cooking beef rare.

You can leave the thermometer in the meat while it cooks, so you can easily see when the meat has reached the correct temperature.

If you don’t regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat.

A meat thermometer can help you:
Prevent food borne illness
Prevent overcooking
Hold foods at a safe temperature.

A meat thermometer should not be a “sometime thing.” Use it every time.

Win a meat thermometer
Enter the competition today.

 

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