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Danish Pastries

A super-speedy way to enjoy an indulgent breakfast or coffee-time snack.

Danish PastriesTime 30 minutes
Calories per pastry 281 Kcal
Fat per pastry 18g of which saturated 6.1g
Makes 8 pastries
Suitable for vegetarians

Ready-rolled puff pastry 425g packet
Egg 1, beaten
Apple sauce 8 tsp
Golden marzipan 110g (4oz)
Apricot jam 2 tbsp, warmed and sieved
Flaked almonds 15g (½oz), toasted

1 Preheat the oven to 220°C/Gas 7 and line a large baking tray with baking parchment.

2 Unroll the pastry and cut into eight equal-sized squares. Brush each with beaten egg and then add 1 teaspoon of apple sauce on to the centre of each.

3 Form the marzipan into a sausage-shape about 5cm (2in) long and slice into eight. Lay a piece on top of the apple sauce on each of the pastry squares. Fold up the corners of the puff pastry squares to meet in the middle over the marzipan, forming a mitre shape. Pinch each of the corners to seal.

4 Transfer to the baking tray, brush the top of the pastries with more egg and cook for 15–18 minutes until risen and golden.

5 Transfer to a wire rack, lightly brush with the sieved jam and sprinkle with a few almonds. They are best served warm.

Cook’s Tip
Use the same cooking method, but vary the fillings, such as canned fruit, jam or squares of chocolate.

Rceipe taken from Good Food, Fast.

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How was your Bank Holiday Weekend?

Doesn’t everyone love a Bank Holiday weekend?

You not only get the joy of a bonus day off to spend with your family and friends, but a short week to follow, which seems to make everyone so much happier.

Even my eldest child Finley, at six, can see the benefits. Although his benefits are mostly that he will be allowed to watch Japanese cartoons in the early hours of the morning, not get dressed until nearly lunchtime and, if he’s really lucky, get to stay up ‘late’… that’s past 7.30!

My benefits are that I can take an eye off the clock for a change, and perhaps do less nagging…. maybe not!

The short week deceives us into thinking we can take it easy, keep that holiday mood going, but I am not sure. There is still five days worth of ‘stuff’ to cram into four days isn’t there?

So, although I enjoy the Bank Holiday weekends, I also enjoy doing a little bit of work to make sure I am on top of things throughout the following week.

With this in mind I didn’t wasted food shopping or devising intricate mouthwatering family feasts. Oh no! I delved into the freezer, found some thin cut steak and used my Just One Pot recipe book to make ‘Five spice beef with chilli and peppers‘. Although mine was without without chillies; the five spice does a good enough job on it’s own for this household.

Not long till the next bank holiday weekend!

Dairy Diary Team

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Five-spice Beef with Chilli & Peppers

Warming and lightly scented, this meaty meal is a treat for the taste buds.

Five Spice Beef with ChilliesPreparation time 10 minutes
Cooking time 8 minutes
Calories per portion 285 Kcal
Fat per portion 13g of which saturated 3.5g
Serves 2

Lean fillet or sirloin steak 225g (8oz), trimmed and cut into very thin strips
Dark soy sauce 1 tbsp
Chinese five-spice powder ½ tsp
Clear honey 2 tsp
Garlic 1 clove, peeled and finely chopped
Small red chilli 1, deseeded and finely chopped
Vegetable oil 1 tbsp
Red pepper 1 small, deseeded and finely sliced
Yellow pepper 1 small, deseeded and finely sliced
Spring onions 1 bunch, trimmed and thinly sliced
Canned water chestnuts 75g (3oz), drained, rinsed and sliced

1 Place the strips of beef in a shallow dish. Mix with the soy sauce, five-spice powder, honey, garlic and chilli and set aside to marinate.

2 Heat the oil in a wok until hot and stir-fry the peppers for 3 minutes.

3 Add the beef mixture and the spring onions and continue to stir-fry for 3–4 minutes, until the beef is well sealed. Add the water chestnuts and stir-fry for a further minute until piping hot.

4 Serve immediately with microwavable rice (cooked as on the packet’s instructions).

Cook’s Tip 
Chilli adds ‘bite’ to a recipe, but also a spicy heat. If you prefer less of a ‘kick’, use a mild green chilli in place of the red chilli.

Recipe taken from Just One Pot, Dairy Cookbook.

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The bluebells are fabulous this year

We’ve just spent a few days in Cornwall and the bluebells and primroses were just gorgeous.

BluebellsSo was the ice cream – I’ve never come across so many different makes in such a short stretch of waterfront, and all award-winning!

We loved Roskilly’s organic, and Kelly’s with clotted cream was hard to resist, so we didn’t try.

It’s a time for treats, though, isn’t it, what with Easter and then the wedding. No street parties that I’m aware of around our way but I expect most people will be watching on TV – well, most women anyway. Fascinating to see what everyone’s wearing, apart from anything else.

I thought I might bake a fruit cake for the occasion – my Cornish sister-in-law used to go on about how easy ‘boiled cakes’ are to make and I see there’s a recipe for one on p.101 of this year’s Dairy Diary – Rich’s Fruit Cake.

Could make it into a real treat with a dollop of ice cream – now I’ll have to search out an award-winning one, though.

Enjoy the wedding day.

Dairy Diary Team

P.s. The wonderful weather continues, so this is the perfect time for gardening. Fancy winning a copy of Seasonal Garden Ideas?

Win a copy of Seasonal Garden ideasTo enter simply complete the form on our website and don’t forget to “Like’ the page for an extra chance to win!

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Rich’s Fruit Cake

The perfect cake for afternoon tea.

Rich's Fruit CakeMakes 12 slices
Time 2 hours
Calories 396 per portion
Fat 12g of which 5.7g is saturated
Suitable for freezing
Suitable for vegetarians

Mixed dried fruit 350g (12oz)
Glacè cherries 150g (5oz), roughly chopped
Mixed peel 50g (2oz)
Walnuts 50g (2oz), roughly chopped
Brown sugar 175g (6oz)
Butter 110g (4oz)
Mixed spice 1 tsp
Bicarbonate of soda ½ tsp
Milk 300ml (½ pint)
Self-raising flour 350g (12oz), sifted
Eggs 2, beaten

1 Preheat oven to 160°C/325°F/Gas 3. Place all ingredients except flour and eggs into a pan. Bring up to boil and simmer for 5 minutes. Cool slightly.

2 Add flour and eggs and stir well. Line a deep 20cm (8in) cake tin with greaseproof paper. Tip cake mixture into tin and level top.

3 Bake for 40 minutes then reduce heat to 150°C/300°F/Gas 2 and cook for 40-45 minutes or until skewer comes out clean.

4 Allow to cool in tin for 5 minutes, then turn out onto a wire rack. Remove paper and leave until cold.

Recipe taken from Dairy Diary 2011.

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Sale | Last few copies of Dairy Diary 2011

Dairy Diary now just £3.00 while stocks last!

Dairy Diary SaleWe are clearing our shelves for new stock.

So if you missed the Dairy Diary 2011 (or know someone who did) this is your last chance to grab a copy and at less than half price too!

To order visit


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