Competition

WIN a Morphy Richards 48280 Fastbake Breadmaker

Win a Morphy Richards Breadmaker

Win a Morphy Richards Breadmaker

This breadmaker bakes heavenly-smelling loaves, as well as rolls, pizza dough, cake and even jam!

As it’s compact you’ll only need a small space in your kitchen for this handy machine.

And with a time-delay function, you
can wake up to the aroma of
freshly-baked bread in the morning.

ENTER

But be quick. It’s your last chance to enter today!

 

While your bread’s baking, why not try this wonderful and vibrant soup?

 

Roast Beetroot & Ginger Soup

 

Roast Beetroot & Ginger Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Calories 78 per portion
Fat 3g (0.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Beetroot 4, approx. 680g (1½lb), scrubbed, topped and tailed and cut into thick wedges
  • Red onions 2, peeled and cut into thick wedges
  • Root ginger 25g (1oz), peeled and cut into thick slices
  • Celery 2 sticks, cut into thick chunks
  • Olive oil 2 tbsp
  • Vegetable Stock Pots (or stock cubes) 2
  • Celery salt 1–2 tsp
  • Freshly ground black pepper
  • Lime or lemon juice 1–2 tbsp
  • Coconut milk yogurt 125g pot
  • Torn celery leaves to garnish (optional

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. Put the beetroot and onion wedges, ginger and celery in a roasting tin. Add the oil and mix well to coat the vegetables. Cover the tin with foil and roast for 3 hours until the vegetables have softened.
  2. Put half the roasted vegetable mixture into a blender or food processor with one of the Stock Pots (or cubes) and 500ml (18fl oz) boiling water. Purée until smooth, then tip into a large saucepan. Put the rest of the vegetables and cooking juices from the roasting tin into the blender or food processor along with the other Stock Pot and 500ml (18fl oz) boiling water and purée. Add to the first batch.
  3. Stir in the celery salt, pepper and lime or lemon juice to taste. If necessary, reheat gently and adjust the consistency and seasoning to taste. Ladle into warmed bowls then swirl coconut milk yogurt into each one and sprinkle with torn celery leaves, if wished.

Cook’s tips

There’s no need to peel the beetroot. Stir halfway through cooking if you are around but it’s not essential. For a really smooth soup, purée the mixture, then push it through a sieve.

 


 

Cook it Slowly! cookbookRecipe taken from Cook it Slowly!

Prepare quickly, cook slowly and savour every mouthful.

Slowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

For more recipe visit the website…

READ MORE

 

 

#win

#competition

#beetroot

#soup

#tripletested

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Recipe of the Week: Mini Egg Rocky Road

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

Recipe of the Week: Cauliflower Cheese Soup

 

Cauliflower Cheese Soup

This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

 

Win a Morphy Richards BreadmakerWin a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 

 


#recipeoftheweek

#comfortfood

#cauliflowercheese

#tripletested

#win

#competition

#breadmaker

#cauliflowercheese

Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 


 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

#win

#competition

#breadmaker

#cauliflowercheese

How to glaze a ham for Christmas

Apricot Glazed Ham

 

A glazed ham is perfect for Boxing Day and this Apricot Glazed Ham is a mouth-watering treat that the whole family will love.

 

Apricot Glazed Ham

  • Servings: 8
  • Print

Calories 400 per portion
Fat 19g (6g sat) per portion
Suitable for freezing

Ingredients

  • Onion 1
  • Cloves a good handful
  • Gammon joint, smoked or unsmoked 2kg (4½lb)
  • Bay leaf 1
  • Peppercorns 8
  • Apricot halves in fruit juice 410g can, drained
  • Light muscovado sugar 5 tbsp
  • Roast potatoes and vegetables or bread and salad to serve (optional)

Instructions

  1. Stud onion with 6 cloves and place in a large pan with gammon, bay leaf and peppercorns. Just cover with water, bring to the boil, cover and simmer very gently for 1 hour 50 minutes.
  2. Reserve 8 apricots and mash the rest with sugar. Preheat oven to 190°C/170°fan/Gas 5. Remove gammon from pan and place in a roasting tin with onion and 300ml (½ pint) of cooking water. Remove string and skin and score fat into a diamond pattern. Stud with cloves and spread with apricot mixture.
  3. Roast for 40 minutes until glaze browns. Garnish with apricots and either serve hot with roast potatoes and vegetables or cold with salad leaves on sandwiches.

A Dairy Diary recipe.

 

 

Dairy Diary 2018

 

2018 Dairy Diary with weekly recipes

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.
And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

Amazing value at just £8.50!

Buy

Win a Year of Flowers

Win a Year of Flowers

Last chance to win a Year of Flowers!

Dairy Diary and Appleyard London are kindly offering one very lucky reader a bouquet of their choice every month (each up to the value of £40), delivered to an address of their choice.

Share with your friends and enter now.

ENTER

 

And don’t miss the Dairy Diary 2018

Dairy Diary 2019

2018 Dairy Diary with weekly recipes

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million
Dairy Diary has been Britain’s
favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

#competition

#yearofflowers

#2019diary

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