Dairy Cookbooks

New cookbook plans

Nail-biting times in the office this week. We are awaiting a crucial print quote that decides the fate of our next cookery book.

Of the three ideas, this project is definitely my favourite and I really hope we can afford to do it! It’s a very different environment to those hazy days of the Milk Marketing Board when they had pots of money to spend on their cookery books. I am lucky to get 20 pence these days!

However, I am very determined and quite optimistic, so I may just get my dream project – to create that cookery bible, which is indispensable in every home. Fingers crossed everyone for Dairy Book of Home Cookery new edition for the 2010s.

The re-think of this book has inspired me to go back to basics at home and cook some real classics. Many can benefit from age-worn recipes handed down through their family (see Recipe cards on the table) but sadly I have no such luxury. My Grandad was a fantastic cook – cooking for the troups in the war with meagre rations – but sadly I don’t think he ever recorded any of his culinary creations on paper. So, it’s the Dairy Book of Home Cookery for me and my first old-school recipe shall be Rice Pudding. I am ashamed to say I have never cooked it before. If you’re watching from somewhere, sorry Grandad!

Calypso puddings

These delicious Calypso puddings from the 2010 Dairy Diary are refreshingly different with pineapple and mango as well as prunes and apricots. Perfect for Christmas Day.

Calypso puddings

Calypso puddings

Makes 8
Time 3½ hours
348 calories per serving
4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten
Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

TIP
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from the 2010 Dairy Diary.

Onion, mushroom & goats’ cheese pizza

Tangy goats’ cheese contrasting with velvety mushrooms.
Thin and crispy pizza base 1
Organic onion relish 2–3 tbsp
Tomatoes 2, thinly sliced
Baby mushrooms 50g (2oz), wiped and sliced
Goats’ cheese 110g (4oz), sliced and broken into chunks
Green pesto sauce about 1 tbsp (optional)
Salt and freshly ground black pepper
Wild rocket about 15g (½oz)
Preheat the oven to 220ºC/425ºF/Gas 7.
Put the pizza base onto a baking sheet. Spread the onion relish on the top to make a thin layer. Scatter the tomatoes and mushrooms on top. Add the goats’ cheese and bake for 10–12 minutes or until the pizza is golden and cooked.
Quickly spread green pesto sauce over the top of the pizza, if using. Season to taste and serve with a handful of rocket in the centre.
COOK’S TIP
Don’t go mad with the onion relish – it is strong and quite sweet but cuts through the richness of the goats’ cheese beautifully.

Tangy goats’ cheese contrasting with velvety mushrooms.

Onion, mushroom & goats' cheese pizza

Onion, mushroom & goats' cheese pizza

Thin and crispy pizza base 1
Organic onion relish 2–3 tbsp
Tomatoes 2, thinly sliced
Baby mushrooms 50g (2oz), wiped and sliced
Goats’ cheese 110g (4oz), sliced and broken into chunks
Green pesto sauce about 1 tbsp (optional)
Salt and freshly ground black pepper
Wild rocket about 15g (½oz)

1 Preheat the oven to 220ºC/425ºF/Gas 7.

2 Put the pizza base onto a baking sheet. Spread the onion relish on the top to make a thin layer. Scatter the tomatoes and mushrooms on top. Add the goats’ cheese and bake for 10–12 minutes or until the pizza is golden and cooked.

3 Quickly spread green pesto sauce over the top of the pizza, if using. Season to taste and serve with a handful of rocket in the centre.

Cook’s tip
Don’t go mad with the onion relish – it is strong and quite sweet but cuts through the richness of the goats’ cheese beautifully.

Recipe taken from the new Just One Pot, Dairy Cookbook. Available now.

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