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Sardine Spaghetti with Rocket | Recipe of the Week

Our food photographer’s favourite recipe

This uber-easy and very speedy recipe from the Dairy Diary was our food photographer’s favourite, so much so that he copied it to cook at home.

Steve shoots for leading brands and many celebrity chefs (including Michel Roux jnr) so he knows a thing or two about food and we were very pleased to receive his endorsement!

 

RECIPE

 

Sardine Spaghetti with Rocket

 

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#RecipeOfTheWeek

Recipe of the Week: Watercress Soup

From our iconic Dairy Book of Home Cookery, this recipe reminds me of childhood; wading through the local stream with my grandad to collect handfuls of fresh watercress from the icy waters.

I’m not sure if there are many places that you can still find wild watercress, but your local greengrocer or supermarket should certainly stock it. And it’s a great source of vitamin A, C and iron, so tuck in.

 

Watercress Soup

This soup is simple, peppery, creamy and lovely – just add fresh crusty bread!

 

 

RECIPE

 

 

The Dairy Book of Home CookeryThis recipe is from the 50th anniversary edition of the Dairy Book of Home Cookery.

Click here for more information.

 

 

 

 

 

 

#DBHC50

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Shrove Tuesday and THE perfect pancake recipe

 

I wonder, over the past 50 years, how many people have eaten pancakes made using the Dairy Book of Home Cookery recipe?

How many children scampered home from school eager for tea, excited it was Pancake Day, to be greeted by a perfect pancake booked from this iconic book?.

I still remember the excitement –
the one day you were allowed
a sweet treat for tea!

Pancakes were always perfect using this failsafe recipe (and they still are!)

Why not try it tonight?

 

Pancakes

Makes 8   Preparation 5 mins   Cooking 20 mins
Per portion 94 kcals, 4g fat (1.9g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
Melted butter or vegetable oil for frying

Sift flour and salt into a bowl. Break in egg.

Gradually add half the milk, beating to form a smooth batter.

Pour in remaining milk and beat until quite smooth. 

Lightly brush base of a 20cm (8in) non-stick frying pan with melted butter or oil. Stand over a medium heat.

When frying pan and fat are hot, pour in 3 tbsp of batter, tilting pan to cover base.

Cook until pancake moves freely, turn and cook until golden.

Repeat with remaining batter.

 

Variation

 

Chilli Pancakes

Serves 4   Preparation 20 mins   Cooking 25 mins
Per portion 453 kcals, 14g fat (4.8g saturated)
Suitable for freezing
Suitable for vegetarians

1 onion, peeled and chopped
1 garlic clove, peeled and crushed
400g can red kidney beans, rinsed
415g can baked beans
400g can chopped tomatoes
2 tsp chilli powder
225g (8oz) frozen green beans
1 yellow pepper, deseeded and chopped
8 freshly cooked pancakes (see left)
50g (2oz) Red Leicester cheese, grated

Place onion, garlic, kidney and baked beans, tomatoes and chilli in a saucepan and simmer for 15 minutes.

Add green beans and pepper, cook for a further 5 minutes or until mixture is thick.

Divide filling between pancakes and fold into triangles.

Place in a baking dish in one layer. Sprinkle with cheese and grill until melted.

 

Crêpes Suzette

Serves 4   Preparation 5 mins   Cooking 10 mins
Per portion 378 kcals, 19g fat (8.3g saturated)
Suitable for vegetarians

8 cooked pancakes (see left)
50g (2oz) butter
25g (1oz) caster sugar
½ tsp grated lemon rind
½ tsp grated orange rind
4 tbsp Cointreau, Curaçao or Grand Marnier
2 tbsp brandy

Fold pancakes into fan shapes.

Melt butter in a frying pan. Add sugar, lemon and orange rind and liqueur.

Bring to the boil. Add pancakes.

Heat through, turning twice.

Warm brandy and pour into frying pan. Set alcohol alight and allow it to flame.

Serve pancakes as soon as flames have subsided.

 


 

Dairy Book of Home CookeryThe iconic cookbooks latest 50th-anniversary edition is still available to buy.

 

Celebrate National Toast Day

Ditch the beans on toast just today

To celebrate National Toast Day try this Creamy Cherry Tomato & Mushroom Toasts recipe – it’s one of life’s simple pleasures!

Tasty bread, toasted and spread
with real butter is wonderful.

So swerve the ubiquitous beans one lunchtime and try a creamy tomato and mushroom topping instead.

Scrumptious!

Creamy Cherry Tomato and Mushroom Toasts

Creamy Cherry Tomato & Mushroom Toasts

RECIPE

 

Goat's Cheese, Honey and Walnut ToastYou may also be interested in…

Goat’s Cheese, Honey & Walnut Toastie

A delicious Dairy Diary recipe using sourdough bread, goat’s cheese, walnuts and honey.

RECIPE

 

 

 

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