Author Archives for Editor

Veggie Crisps

Perfect for munching while watching a great movie

Serves 8
Time 1 hour
Calories 417 per portion
Fat 30g of which 5.4g is saturated
Suitable for vegetarians

Vegetable oil for deep frying
Sweet potatoes 3 large, peeled
Parsnips 4 large, peeled
Carrots 4 large, peeled
Soured cream 150ml (¼ pint)
Finely snipped chives 2 tbsp
Sea salt for sprinkling

1 Heat vegetable oil in a large pan or deep fat fryer.

2 Using a vegetable peeler, slice all vegetables very thinly. Pat vegetables dry on kitchen paper.

3 Fry vegetable slices, in batches, until golden. Drain on kitchen paper.

4 Mix soured cream with chives. Sprinkle crisps with sea salt and serve with soured cream dip.

A Dairy Diary recipe.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

 

NEW! Good Food, Fast: Dairy Cookbook

When you have rushed in from work or have hungry people patrolling the kitchen, thinking of meals let alone cooking them can be difficult.

Giving you the inspiration to rustle up tasty meals that everyone will find irresistible, Good Food, Fast, our brand new cookbook, is packed with delicious, stress-free recipes that can be whipped up in just 30 minutes or less!

Good Food, FastWith 116 recipes that cleverly use store-cupboard staples as well as combinations of fresh and frozen ingredients, Good Food, Fast ensures you can create something tempting even under pressure. Great if unexpected guests have dropped in or your day has not quite gone to plan!

Nick Rowe, Executive Editor of the Good Food, Fast Dairy Cookbook said:
“At the end of a busy day there just isn’t time to spend hours following over-complicated recipes, and the added pressure of a hungry family can make it seem like a thankless task.  With Good Food, Fast we wanted to bring together a range of inspirational recipes that were full of flavour, healthy and overall really quick to make, to take the ‘everyday chore ’ element out of cooking and bring the taste and enjoyment back. By including soups through to desserts, Good Food, Fast shows that rustling up a speedy meal for family or friends doesn’t need to be run of the mill, and that you can create delicious, impressive results even if you only have half an hour or less to do so!”

The new Good Food, Fast Dairy Cookbook is priced at £9.99 (plus £2 P&P). To order a copy call 0845 0948 128, speak to your local milkman (he should have stocks available in September) or visit www.dairydiary.co.uk.

Try this fabulous recipe, Lamb Burgers with Figs,  from the book for free!

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

Vegetable Curry

A scrumptiously spicy dish, which is easy to prepare and ideal for vegetarians.

Vegetable Curry

Vegetable Curry

The carrots are an excellent source of beta-carotene, which our bodies turn into vitamin A. Betacarotene also acts as an antioxidant, protecting cell membranes.

Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 249 Kcal
Fat per portion 3g
of which saturated 0.9g
Serves 4
Suitable for vegetarians

Spray oil a few bursts
Onion 1, peeled and chopped
Curry powder 1 tbsp
Paprika 1 tsp
Tomato purée 2 tsp
Lemon juice 2 tsp
Apricot jam or redcurrant jelly 1 tbsp
Semi-skimmed milk 300ml (½ pint)
Raisins or sultanas 50g (2oz)
Carrots 400g (14oz), peeled and sliced
Cauliflower 400g (14oz), broken into florets
Potatoes 400g (14oz), peeled and cubed

1 Spray a large pan with oil and add the onion. Fry gently for a few minutes, without browning. Add the curry powder and paprika and cook for a further 2–3 minutes.

2 Add the tomato purée, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to the boil and then simmer, uncovered, for 10 minutes.

3 Meanwhile, cook the vegetables in a pan of boiling water for 5–10 minutes, until tender, adding shredded green cauliflower leaves, if any, for the last 2 minutes.

4 Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk if sauce boils dry. Serve the curry with basmati or brown rice.

Cook’s tip
If you want to serve with raita, simply mix some chopped mint and cucumber with low fat natural yogurt.

Recipe taken from Hearty & Healthy Dairy Cookbook.

Real custard sauce

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’
Well, this week my family’s patience finally snapped and I was told to put up or shut up.
OK. Mild panic. So, real custard… how hard can it be? And it had better be fantastic. No pressure then.
After several hours scouring cookbooks I realise that there is an bewildering variety of recipes. Yikes. Can they all work?
Well this is the recipe I used and yes, it was so much better. And worth the effort.
Do you have a better recipe?
Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6
Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)
1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.
2 Remove from the heat and leave to stand for 15 minutes.
3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.
4 Remove vanilla pod from milk and pour milk on to egg mixture.
5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).
6 Pour into a cold jug and serve. The custard thickens on cooling.
Try it and let know how you get on. Can you improve it? Click on the ‘Leave a Comment” link below.
Now you will want something to pour this delightful custard over won’t you? How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Do you have favourite dislikes? Things that were better in your childhood maybe? One of mine is custard powder – given the opportunity I can’t resist boring everyone with, ‘Oh, real custard is so much better. It doesn’t take long to make at all, but it is worth the effort.’

Making real custard sauce

Making real custard sauce

Well, this week my family’s patience finally snapped and I was told to put up or shut up.

OK. Mild panic. So, real custard… how hard can it be? And it had better be delicious. No pressure then. But after several hours scouring cookbooks I realise that there is a bewildering variety of recipes. Yikes. Can they all work?

Well, this is the recipe I used and yes, it was so much better. And worth the effort.

Preparation 5 mins
plus 15 mins standing
Cooking 15 mins
Serves 4-6

Fresh milk 300ml (½ pint)
Vanilla pod 1
Egg yolks 4
Sugar 25g (1oz)

1 Reserve 45ml (3 tbsp) milk. Place remaining milk and vanilla pod in a saucepan. Bring almost to the boil.

2 Remove from the heat and leave to stand for 15 minutes.

3 Place egg yolks, sugar and reserved milk in a bowl. Beat until thick and creamy.

4 Remove vanilla pod from milk and pour milk on to egg mixture.

5 Strain mixture into a heavy-based saucepan and cook, stirring, until custard thinly coats the back of a spoon (about the thickness of single cream).

6 Pour into a cold jug and serve. The custard thickens on cooling.

Try it and let know how you get on. Can you improve it? Do you have a better recipe? Click on the ‘Leave a Comment” link below.

Now you will want something to pour this delightful custard sauce over won’t you?
How about a delicious Apple & Plum Crumble from Hearty & Healthy Dairy Cookbook.

Emily is taking a well earned break. Today’s blog has been written by the Dairy Diary Chat administrator.

Apple and Plum Crumble

Rather than make a traditional crumble mixture using flour, here oats are used as a topping. Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.
Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing
Cooking apples 450g (1lb), peeled,
cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts
1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.
2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.
Serve with real custard sauce.
Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Rather than make a traditional crumble mixture using flour, here oats are used as a topping.
Oats are an excellent source of soluble fibre, which helps to reduce blood cholesterol levels, and as the energy from them is released slowly, you’ll feel full for longer.

Apple & Plum Crumble

Apple & Plum Crumble

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 185 Kcal
Fat per portion 1g
of which saturated 0.2g
Serves 4
Suitable for vegetarians + freezing

Cooking apples 450g (1lb), peeled, cored and sliced
Plums 450g (1lb), stoned and quartered
Ground cinnamon 1 tsp
Cornflour 1 tbsp
Demerara sugar 3 tbsp
Jumbo oats 3 tbsp
Olive oil spray 2–3 bursts

1 Preheat the oven to 190°C/375°F/Gas 5. Mix together the apple slices, plums, cinnamon, cornflour and 2 tablespoons of the demerara sugar. Tip the mixture into an ovenproof dish. Drizzle with 6 tablespoons of water.

2 Sprinkle the oats over the top and then the sprinkle with the remaining sugar. Spray 2–3 bursts of oil over the top of the oats. Bake in the centre of the oven for 20–30 minutes or until the topping is a light golden colour and the apples feel tender when pierced with a skewer.

Serve with real custard sauce.

Cook’s tip
For a crunchier topping, use jumbo rolled oats or ‘traditional’-style oats, which are larger than normal rolled oats.

Recipe taken from Hearty & Healthy Dairy Cookbook

1 120 121
%d bloggers like this: