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Our Favourite Seasonal Food: Asparagus

Asparagus

British asparagus season has now begun, and we can delight in these delicate, flavourful green shoots for the next month or so.

Super-versatile, asparagus can be boiled or steamed, griddled or barbecued or roasted in the oven. They work well in risotto, pasta, omelettes, the list goes on….. or simply dipped in soft-boiled egg. Mmmmm.

Each spear of asparagus is harvested by hand
when it reaches just the right height.

Look out for locally grown bunches in your farm shop or farmer’s market.

This is my favourite asparagus recipe as it’s really simple and easy to prepare too – perfect for a speedy dinner.

Hot Roast Asparagus & Potato Salad

Save 25% on A Zest For Life

You’ll find this in A Zest for Life cookbook together with two more recipes with asparagus: Roast Cod Loin Wrapped in Pancetta and Sea Bass with Asparagus & Roasted Potatoes.

For a limited time only, we’re offering 25% off this gorgeous book. 

Just use the code ZN25 at checkout.

Emily Davenport

Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

The Perfect Easter Bake!

Easter Lemon & White Chocolate Slices from the Dairy Diary

Easter Lemon & White Chocolate Slices

ANY excuse to get me in the kitchen baking, and as you can imagine I have been waiting for Easter to come around this year so that I can make the perfect Easter bake – Easter Lemon & White Chocolate Slices from the 2021 Dairy Diary – delicious.

I first fell in love with this recipe when we were on location at the photography shoot – lemon curd, white chocolate, shortbread and coconut all in a cheesecake… what’s not to like?!

I think I almost ate the whole lot as Emily
isn’t a huge fan of cheesecake… madness!

It’s not often we show the ‘behind the scenes’ of what we do at Dairy Diary, to be honest we often forget to take a quick snap of what’s going on due to how busy we are year-round (we’re not complaining, thank you for keeping us busy!)

Here is a photograph, mid-shoot at the wonderful Steve Lee’s studio in London, we were so disappointed not to be able to visit last year, though our waistlines certainly weren’t too sad about it.

Hopefully, we can visit again soon and make the most of all the delicious food cooked for us very soon for the 2023 diary photography!


Win Stunning MollyMac Table Linens

Our friends at MollyMac know a thing or two about setting a pretty spring table on which to show off your Easter bakes.

And they have kindly offered three stunning table linens for our competition.

Enter the competition here now.

Win MollyMac Table Linen

Emma Snow

Emma Snow

I am the Brand Executive for Dairy Diary. A passionate foodie (with a very sweet-tooth). Who likes to blog about all things DIY & scrumptious recipes.

Mothering Sunday Bake

Almond & Raspberry Celebration Cake

Tomorrow is Mothering Sunday and whilst we still cannot see loved ones, there is now light at the end of the tunnel

 

Brighter days will comeWhether it’s for a mum, a gran, an aunt, a neighbour or a friend, now’s a great time to bake for someone who needs a little cheer.

Leave a slice or two in a pretty box on a doorstep to brighten someone’s day and celebrate the fact that there are better times ahead.

 

Almond & Raspberry Celebration Cake

recipe

 

We have a collection of 5 Brilliant Spring Bakes online – lots of scrumptious goodies to bake and share (or just eat!)

Hang on in there folks!

Hugs from us at Dairy Diary.

 


 

Emily Davenport
Emily Davenport
I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

Discover a new ingredient: Gochujang Chilli Paste

Discover a new ingredient: Gochujang Chilli Paste

It’s always a pleasure trying out new ingredients, but when you discover one as delicious and versatile as this, it’s sure to be a regular in the fridge

What is Gochujang Chilli Paste?

It’s a gloopy blend of hot red pepper, fermented soybeans, garlic, vinegar and rice. The flavour is quite complex; it’s spicy but also sweet and savoury – it’s difficult to explain.

Gochujang Chilli Paste

It’s popular in Korean cookery and there’s even a Gochujang Festival held annually in Gochujang Village in Sunchang County, South Korea.

Sunchang’s warm climate is perfect for growing an abundance of Korean hot peppers; the main ingredient of the condiment.

How to use it?

The paste is very concentrated, so a little goes a long way! I made a stew for three with it and used only 1 tablespoon. I mixed beef stock, soy sauce and some mirin with the Guchujang paste and poured this over browned braising steak, potatoes and squash and cooked it on low in the slow cooker. It added a new umami depth to the usual stew flavour.

Straight out of the jar, it’s quite a thick paste, but it can be made into a sauce by mixing with oil, mirin (rice wine vinegar) and soy sauce, or even maple syrup, which is really lovely. I have drizzled this over poached salmon and Jasmine rice, and served with stir-fried veg.

It can also be added to coconut milk with katsu paste to make a katsu curry sauce, perfect for serving with panko-coated chicken breasts or sweet potato and rice.

Guchujang paste is most often used to make a dressing for a Korean bimimbap; mix 3 teaspoons with 1 tablespoon each of soy sauce, sesame oil and maple syrup.

Gochujang Chilli Paste

Bimimbap is essentially a bowl filled with an unmixed selection of rice and vegetables, possibly meat or fish, and topped with a fried egg.

Avocado on toast is my favourite breakfast and, in my opinion, difficult to better, but I have tried mashing ½ teaspoon Gochujang paste into ½ large avocado and serving on lightly toasted seeded bread – it was delicious!

Keep Guchujang paste in the fridge once the jar has been opened and have fun experimenting.

I would love to hear how you have used this paste.

 

 

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Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

British Pie Week: Chicken & Chorizo Pie

Chicken & Chorizo Pie

For goodness bakes – it’s British Pie Week!

 

Is there anything more comforting than a homemade pie? Just picture beautifully golden pastry encasing scrumptious rich, sweet or savoury fillings… apologies if stomachs are now rumbling! Ours certainly are.

British Pie Week was actually established by Jus-Roll in 2007 as a marketing campaign to celebrate all things encased in pastry. The concept really took off and now many bakers, butchers, restaurants and shops nationwide take part in the annual event which occurs in the first full week of March.

A brief history lesson – although pie-like dishes have been around since the ancient Egyptians, the first British ‘pyes’ were created as a solution to make nutritious food last as long as possible on lengthy sea voyages.

However, the hard pastry crust was rarely eaten and served its purpose well of keeping the meat fillings fresh. Thankfully, as a nation we have evolved the 12th-century recipe into the incredibly versatile and appetising dish it is today.

Us Brits LOVE pie, did you know around 75% of the British population eat a pie at least once a month?

That’s a lot of steak and ale… which could get a little repetitive.

Instead, you could celebrate this national tradition by baking our delicious Chicken & Chorizo Pie.

recipe

 

Let us know if you try this delectable recipe, of course it is triple-tested so it is guaranteed to work and taste absolutely delicious.

Enjoy!

 

 

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Emma Snow

Emma Snow

I am the Brand Executive for Dairy Diary. A passionate foodie (with a very sweet-tooth). Who likes to blog about all things DIY & scrumptious recipes.

3 Gorgeous Bread Recipes for Real Bread Week

20 – 28 February 2021 is #RealBreadWeek!

 

Celebrated by baking your own loaves at home, whilst encouraging the whole family to get involved.

Real Bread Week was first established in 2009, to celebrate real bread, and the people who bake it. Although it is a little different this year, with many not able to access local bakeries.

For those of us that are tasked with home-schooling, this creates a great opportunity – to teach children how to bake the most delicious home-made bread (and occupy them for at least an hour or two!)

One of my favourite memories in particular is proving dough amongst towels in the boiler cupboard with my Dad, I expect it was not as glamourous as you’d envisage this process to be in a bakery.

With these three easy and scrumptious recipes, and the scent of freshly baked bread wafting through your home, you won’t want to purchase a mass-produced loaf again!

 

Homemade Bread

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Emily Davenport

Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.
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