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Tropical Ginger Creams

Forget about the calories – this dessert has a large helping of ‘the feel good’ factor.

Tropical Ginger CreamsTime 15 minutes
Calories per portion 509 Kcal
Fat per portion 34gof which saturated 18.2g
Serves 2
Suitable for vegetarians

Dark chocolate 50g (2oz), broken into small pieces
Boiling water 4 tbsp
Fresh pineapple 2 thick slices
Double cream 90ml (3fl oz)
Your favourite liqueur such as Grand Marnier, Kirsch, Rum or Brandy
Raspberries 12
Ginger biscuits 4, crushed

1 Put the chocolate into a small bowl, add the boiling water and stir until melted.

2 Using a large plain round pastry cutter (a little smaller than the pineapple slices), cut out the flesh from each slice. Then, using a small plain round pastry cutter, remove the hard woody core. Cut the pineapple into small pieces.

3 Pour the cream into a mixing bowl, add your chosen liqueur and whisk until the cream holds a soft, floppy peak. Then gently fold in the pineapple, taking care not to over mix, as the mixture will then be too stiff.

4 Spoon the cream into two large wine glasses, alternating layers of raspberries and the melted chocolate and sprinkling the crushed biscuits over the top before the final drizzle of melted chocolate. Serve immediately.

Recipe taken from Good Food, Fast

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Competition | Win Good Food, Fast; Dairy Cookbook

Win a copy of Good Food, Fast, the latest Dairy Cookbook, and make cooking enjoyable again even when you are short of time.

Win Good Food, Fast: Dairy CookbookEach recipe can be cooked in 30 minutes or less.

The time required for each recipe is clearly shown on the page together with all the nutritional information and cooking times.

All the recipes are simple, easy to follow and all ingredients are readily available from supermarkets.

We have included a thoughtful balance of meat, fish and vegetarian dishes plus irresistible biscuits and cakes too. And the cook’s tips ensure success every time you cook.

We still have a few copies for sale at DairyDiary.co.uk for just £9.99. Click here to view pages from each section.

Enter now and you could soon be cooking scrumptious dishes in half an hour or less!

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National Bramley Apple Week

The ‘King of Cooking Apples’ enjoys its title because of its unrivalled taste and texture. This combination enables cooks to use it in a huge variety of both savoury and sweet dishes.

Bramley ApplesThe first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell in 1809. Matthew Bramley (local butcher) bought the cottage and garden in 1846 and ten years later Henry Merryweather (local nurseryman), took cuttings from the tree and started to sell the apples bearing the owners name.

The original Bramley apple tree still bears fruit and today is responsible for a £50 million industry in the UK.

The English apple is a favourite orchard fruit. Did you know there are over 2,300 varieties of dessert and cooking apples and over 100 cider apples?

Why not join in the fun?
Prepare a wonderful apple dessert such as Eve’s Pudding from the forthcoming Dairy Book of Home Cookery, 2012 edition due out in the autumn?

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Eve’s Pudding

A wonderfully comforting pudding. Use Bramley apples for best results.

Eve's Pudding from The Dairy Book of Home CookeryServes 4–5
Preparation 20 mins
Cooking 1¼ hrs
Per portion 452 kcals, 21g fat (12.2g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self raising flour
Pinch of salt
110g (4oz) butter
110g (4oz) caster sugar
2 eggs, beaten
2 tbsp milk
450g (1lb) cooking apples, peeled, cored and sliced
75g (3oz) caster sugar

1 Sift flour and salt into a bowl.

2 Cream butter and sugar together until light and fluffy.

3 Add beaten eggs, a little at a time, with a spoonful of flour, beating well after each addition.

4 Fold in remaining flour alternating with tablespoons of milk.

5 Arrange apples in layers in a greased 1.5 litre (2½ pint) ovenproof dish, sprinkling sugar between layers.

6 Cover with the pudding mixture.

7 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until wooden cocktail stick, inserted into centre of sponge mixture, comes out clean.

8 Serve with custard.

Recipe taken from The Dairy Book of Home Cookery. 2012 edition.

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Chinese New Year

Chinese New Year will begin on 3 February 2011 which marks the start of the Year of the Rabbit – year 4709 on the Chinese Calendar!

Chinese Year of the RabbitThe date corresponds to the new moon in either late January or February. The Chinese calendar is different from that used in the United Kingdom. It is made up of a cycle of twelve years, each of them being named after an animal. This is very like our signs of the zodiac. Some people believe that people born in a particular year such as the year of the Dog will have some of the characteristics of that animal.

Did you know that the Dairy Diary has all the notable calendar dates you need?

Over a sixth of the people in the world celebrate Chinese New Year.
Customs vary in different parts of the world, but everywhere the main idea is the same. It is a time to remember the family and wish everyone peace and prosperity in the coming year.

So a neat second chance to kick-start failed new year resolutions and a great reason to cook some delicious Chinese-style dishes such as Oriental Chicken Stew from the  Hearty & Healthy, Dairy Cookbook.

Don’t forget your can still enter the competition to win a copy of Hearty & Healthy.

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Oriental Chicken Stew

This Chinese-style dish is low in fat but certainly not low in flavour. The ginger and soy sauce give a subtle kick to the taste of the other ingredients.

Oriental Chicken StewPreparation time 15 minutes
Cooking time 15 minutes
Calories per portion 313 Kcal
Fat per portion 6gof which saturated 1g
Serves 4
Suitable for freezing

Olive oil 1 tbsp
Skinless chicken breasts 4 x 110g (4oz), cubed
Garlic 2 cloves, peeled and crushed
Root ginger 2.5cm (1in) piece, peeled and grated
Reduced salt soy sauce 1 tbsp
Vegetable stock 350ml (12fl oz)
Carrots 2 large, peeled and cut into strips
Mangetout 75g (3oz), trimmed and sliced lengthways
Spring onions 8, trimmed and sliced
Cornflour 2 tsp
Straight-to-wok noodles 300g (11oz)

1 Heat the oil in a large frying pan or wok and add the chicken, garlic, ginger and soy sauce. Fry gently over a low heat for 8–10 minutes, stirring, until the meat has browned all over.

2 Add the vegetable stock and carrots and cook for 3 minutes. Then add the mangetout and spring onions and cook for a further 3 minutes, until the vegetables are just tender.

3 To thicken the sauce, mix the cornflour to a smooth paste with a little water. Add to the stock and bring to the boil, stirring.

4 Meanwhile, cook the noodles following the packet’s instructions. Strain the noodles and use to line four warmed bowls. Spoon the chicken and vegetables over the top and serve immediately while hot.

Cook’s Tip
Jars of ready chopped ginger are available in the herb and condiments section of the supermarket. It is a lot easier to use than rootginger!

Recipe taken from Hearty & Healthy, Dairy Cookbook.

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