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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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British Summertime begins on Sunday

Isn’t it funny how excited some of us get about the clocks changing?

British Summer Time beginsWhen the clocks ‘spring’ forward one hour on Sunday 27 March (1.00 am to 2.00 am) we have to adjust to darker mornings again – but how lovely it is to re-claim the evenings.

If only I could encourage my husband to finish off our patio, so that I could sit outside admiring the spring bulbs that defy my bad gardening and come up year after year.

While it is still too wet for me to sit outside, I will widen my baking skills. Having flicked through the Dairy Diary I have spotted a recipe for Oaty Fudge Treats on page 91. It sounds healthy and there’s no cooking involved, so it will probably be ideal to try out with my little one’s help, to distract them from the lighter evenings and the muddy garden that is becoming ever-more alluring as Spring blooms.

Dairy Diary Team


Oaty Fudge Treats is taken from Dairy Diary 2011.

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Oaty Fudge Treats

Irresistible treats that disappear in minutes

Oaty Fudge TreatsMakes 36
Time 10 mins
Calories 110 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Milk 150ml (¼ pint)
Brown sugar 450g (1lb)
Butter 15g (½oz)
Salt pinch
Vanilla essence ½ tsp
Crunchy peanut butter 175g (6oz)
Porridge oats 110g (4oz)
No added sugar muesli 110g (4oz)
Glacè cherries 75g (3oz), chopped

1 Place milk, sugar, butter, salt and vanilla essence in a pan and bring up to boil, stirring. Boil for 2 minutes, stirring, until the sugar has dissolved. Remove from heat.

2 Add peanut butter and stir, then add all remaining ingredients and mix well. Place spoonfuls of mixture into petit four cases and leave to set.

Recipe taken from Dairy Diary 2011.

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Celebrate St Patrick’s Day

The forsythia bush in the garden is looking a bit odd.

It’s quite big and beautifully trimmed into a round shape (not by me!) and just near the ground it’s covered in bright yellow flowers, but the rest is a thick tangle of branches with not a flower in sight.

When I’m in the kitchen I always take a minute to watch because it’s a haven for sparrows – a few years ago there didn’t seem to be many in the garden and now there are hundreds and they’ve really discovered the forsythia bush.

ColcannonSt Patrick’s Day on Thursday has reminded me of Colcannon, a substantial mashed potato dish, just right for these days when it’s still cold enough to need warming up.

The basics are boiled potatoes and shredded cabbage – and fresh Cornish spring greens are just hitting the shops – mashed together with butter and a little milk, but you can add other bits and pieces, such as finely chopped spring onions.

I’m told it’s very good with chopped bacon mixed in, and goes well with pork. I like it with naturally smoked haddock or cod (not the canary yellow variety). You could even flake the fish into the creamy mash – and maybe grate a little mild cheese on top so it melts in. Delicious!

Colcannon is the perfect accompaniment for Liver & Bacon on Irish Soda Farls from Just One Pot. Try it on Wednesday to celebrate St Patrick’s Day. It takes less than 30 minutes and tastes simply wonderful.

Dairy Diary Team

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Liver & Bacon on Irish Soda Farls

A classic combination of succulent meats on toasted Irish soda farls

Liver & Bacon on Irish Soda FarlsPreparation time 10 minutes
Cooking time 15 minutes
Calories per portion 394 Kcal
Fat per portion 23gof which saturated 7.5g
Serves 4

Olive oil 2 tbsp
Onions 2 large, peeled, halved and sliced
Smoked back bacon 8 rashers, rind removed and cut into strips
Lamb’s liver 450g (1lb), cleaned and sliced
Cayenne pepper a pinch
Plain flour 1 tbsp
Fresh gravy 300g pot
Worcestershire sauce 1 tbsp
Irish soda farls 2, halved and toasted
Baby spinach 2 x 180g packs

1 Heat the oil in a large, heavy-based non-stick frying pan. Cook the onions over a medium heat, stirring occasionally, for at least 10 minutes, until they are softened and golden.

2 Add the bacon to the pan and cook for about 5 minutes. Meanwhile, toss the slices of liver in the cayenne pepper and flour. Add the liver to the pan and cook over a high heat until the liver is just cooked, stirring.

3 Add the pot of gravy and Worcestershire sauce and bring to the boil. Reduce the heat and simmer for 2–5 minutes until thickened, to taste.

4 Toast the Irish soda farls and cook the spinach in the microwave in its bag according to the packet’s instructions. To serve, divide the spinach between warmed plates, top with the farls and then with the liver and bacon.

Recipe taken from Just One Pot.

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Have I missed Pancake Day?

Celebrate Pancake DayI’m sure I wasn’t the first to think, hang on a minute, have I missed Pancake Day?

The change of month triggered a distant memory that it always falls in February. But no, this year it has been pushed back to 8th March. Thank goodness!

The tradition of Shrove Tuesday was to feast on rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. I may not consider myself religious, but this is one day I am happy to acknowledge.

Firstly, I do not save pancakes just for this day, but at other times of the year I tend to go for nice, thick, soft, small ones made with a cup of self raising flour, cup of milk and one egg, eaten for breakfast with some syrup, soft berries and yogurt – delicious! But for me, Pancake Day calls for the plain flour recipe, slightly runnier, fried into huge thin rounds that we can all shout at the maker to toss as high as they can!

So try this classic Pancake recipe to serve with lemon and sugar or if you fancy something a little more exotic how about Strawberry & Amaretto Pancakes from Good Food, Fast.

If you haven’t got a sweet tooth, why not try the savoury seafood pancake recipe on page 85 of this year’s Dairy Diary so that you don’t miss out?


Win Le Vrai Gourmet Stainless Steel Measuring Spoons

Win Le Vrai Measuring SpoonsSometimes it isn’t important to use exact amounts in your recipes. A handful of this… a pinch of that…

However, some recipes do call for exact amounts to ensure success.

With these superb Le Vrai Gourmet measuring spoons you can be assured that half a teaspoon is exactly that.

Four spoons: one tablespoon, one teaspoon, half teaspoon, quarter teaspoon.

One less thing to worry about!

Simply complete the entry form before 21 March and you will be entered into the prize draw.


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