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How Dairy Diary recipes are created

Dairy Diary recipes
Dairy Diary recipes

Every recipe in the Dairy Diary and our cookbooks is triple-tested, and from the original idea to the finished recipe, it’s quite a lengthy process.

First, our recipe writers produce a list of recipe ideas from which we choose our favourites. From this list we need to ensure that there will be a good balance of savoury/sweet, veg/fish/meat and a good range of different ingredients – it’s quite a jigsaw puzzle!

The writer then tests and writes the recipe. Then the recipe is given to our editor to edit to Dairy Diary style and to fit the space in the book.

After that, it’s passed to a team of amateur testers, who check that the recipe is easy to understand, shop for and to cook, and of course, it tastes delicious!

Finally, the recipes are given to our food stylist, props stylist and photographer, who test, cook and shoot each dish and make them look utterly fabulous.

 

A special new recipe

I’ve recently had a recipe request for an old recipe that I haven’t been able to find in our archive of books. The idea sounded so delicious that I’ve decided to create it for the next diary. Here it is. We all loved it – I hope you do too!

 

Coconut, Pineapple & Fruit Loaf

 

Coconut, Pineapple & Fruit Loaf

  • Servings: One large loaf
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 150g (5oz)
  • Desiccated coconut 75g (3oz)
  • Caster sugar 75g (3oz)
  • Butter 110g (4oz), softened
  • Eggs 2
  • Pineapple chunks in juice 227g/230g can
  • Luxury dried mixed fruit 75g (3oz)
  • Granulated sugar 25g (1oz)

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
  2. In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs.
  3. Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut.
  4. Bake for 40-45 minutes until a skewer comes out clean (cover with foil if the top is browning too quickly). Mix reserved 5 tablespoons pineapple juice with granulated sugar and spoon over the cake as soon as it comes out of the oven.
  5. Leave to cool in tin for 10 minutes before cooling on a wire rack.

Coconut, Pineapple & Fruit Loaf

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

 

#tripletested
#recipes
#baking

Recipe of the Week: Apricot Bakewell Tarts

 

Cookbooks

Apricot Bakewell Tarts

  • Servings: 2
  • Time: 45 minutes plus chilling mins
  • Difficulty: easy
  • Print

Calories 546 per portion
Fat 26g (8g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 2 tsp plus 25g (1oz)
  • Butter 25g (1oz), diced
  • Strawberry or raspberry jam 4 tsp
  • Dried ready-to-eat apricots 40g (1½oz), sliced
  • Egg 1
  • Almond extract a few drops
  • Ground almonds 3 tbsp
  • Skimmed milk 2 tbsp
  • Flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting
  • Cream or ice cream to serve (optional)

Instructions

  1. Place the flour and 2 teaspoons sugar in a bowl and rub in the butter to make fine crumbs. Stir in 2-3 teaspoons cold water to make a smooth dough. Knead lightly on a floured surface and then cut in half and roll each half out thinly. Use to line two 10cm (4in) diameter tart tins. Trim the tops and chill for 15 minutes.
  2. Preheat the oven to 190°C/375°F/Gas 5. Spread the jam over the base of the tarts and then sprinkle with the apricots.
  3. Separate the egg into two medium-sized bowls. Whisk the white until stiff and moist peaks form. Add the remaining sugar and almond extract to the egg yolk and whisk until it is thick and pale. Fold in the ground almonds and milk, then gently fold in the egg white.
  4. Pour the mixture over the apricots, sprinkle with the flaked almonds, if using, and bake for 15–20 minutes until golden and just set. Check after 10 minutes and cover with foil if necessary to stop over-browning.
  5. Leave to cool for 15 minutes, remove from the tins and dust with icing sugar. Serve with fresh cream or ice cream if you like.

Cook’s tips
You could use other types of dried ready-to-eat fruits. Choose your favourite.
If you don’t have individual tart tins, you could use poachette rings set on a baking tray.

 

A Just for One or Two  recipe.

 

#sale
#baking
#bakewelltarts
#tripletested
#recipeoftheweek

Special Summer Sale & A Special Summer Salad

 

50% off these fabulous cookbooks

Get a whopping 50 per cent off these fabulous books!

But only while stocks last.

READ MORE

 

And here’s one of our favourite recipes, taken from the fabulous Just for One or Two cookbook (which is now half price!)

 

 

Cookbooks

Apricot Bakewell Tarts

  • Servings: 2
  • Time: 45 minutes plus chilling mins
  • Difficulty: easy
  • Print

Calories 546 per portion
Fat 26g (8g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 2 tsp plus 25g (1oz)
  • Butter 25g (1oz), diced
  • Strawberry or raspberry jam 4 tsp
  • Dried ready-to-eat apricots 40g (1½oz), sliced
  • Egg 1
  • Almond extract a few drops
  • Ground almonds 3 tbsp
  • Skimmed milk 2 tbsp
  • Flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting
  • Cream or ice cream to serve (optional)

Instructions

  1. Place the flour and 2 teaspoons sugar in a bowl and rub in the butter to make fine crumbs. Stir in 2-3 teaspoons cold water to make a smooth dough. Knead lightly on a floured surface and then cut in half and roll each half out thinly. Use to line two 10cm (4in) diameter tart tins. Trim the tops and chill for 15 minutes.
  2. Preheat the oven to 190°C/375°F/Gas 5. Spread the jam over the base of the tarts and then sprinkle with the apricots.
  3. Separate the egg into two medium-sized bowls. Whisk the white until stiff and moist peaks form. Add the remaining sugar and almond extract to the egg yolk and whisk until it is thick and pale. Fold in the ground almonds and milk, then gently fold in the egg white.
  4. Pour the mixture over the apricots, sprinkle with the flaked almonds, if using, and bake for 15–20 minutes until golden and just set. Check after 10 minutes and cover with foil if necessary to stop over-browning.
  5. Leave to cool for 15 minutes, remove from the tins and dust with icing sugar. Serve with fresh cream or ice cream if you like.

Cook’s tips
You could use other types of dried ready-to-eat fruits. Choose your favourite.
If you don’t have individual tart tins, you could use poachette rings set on a baking tray.

 

A Just for One or Two  recipe.

 

#sale
#baking
#bakewelltarts
#tripletested

Special Summer Sale

Get a whopping 50% off
these fabulous cookbooks!

But only while stocks last.

50% off selected cookbooks

50% off these fabulous cookbooks

Don’t miss this opportunity to buy a super cookbook from the publishers of the Dairy Diary at half price!

With over 3 million sales we know our books are loved, by novice and experienced cooks alike, throughout the UK.

Delight family and friends with triple-tested recipes that ensure great results every time.

Choose from:

Dairy Diary Favourites – was £8.25, now £4.12

Just for One or Two – was £8.25, now £4.12

Dairy Book of Home Cookery – was £10.49, now £5.24

Fantastic Food For Less – was £5.99, now £2.99

Take a Box of Eggs – was £7.49, now £3.74

 

Buy now at DairyDiary.co.uk

Offer closes 24 August 2017.


#SALE
#COOKBOOKS

Recipe of the Week: Chorizo Fried Rice

Chorizo Fried Rice

A speedy favourite – this is so quick and easy. Just throw anything in that you have leftover in the fridge!

Chorizo Fried Rice

  • Servings: 2
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 24g (11g sat) per portion

Ingredients

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp

Instructions

  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions.
  3. Add the chorizo and egg to the pan and cook until lightly scrambled.
  4. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  5. Serve on warmed plates sprinkled with soy sauce.

Cook’s tips You could replace the mushrooms with peppers, if you prefer. For an even more cost-effective meal you could cook your own basmati rice rather than using the microwave version. It will just take a little longer to prepare.

 

Fantastic Food For Less cookbookThis recipe is taken from Fantastic Food For Less.

The clever recipes in this cookbook show you how to cook fantastic food using good quality, affordable ingredients with minimum waste.

Enjoy Fantastic Food for just £5.99!

READ MORE

 

 

#RECIPES

#TRIPLETESTED

#RECIPEOFTHEWEEK

3 Easy Weekday Dinners

Easy weekday dinners

Weekdays can be incredibly busy, but that doesn’t mean we have to resort to supermarket ready-meals.

Here, I have selected three recipes that take half an hour or less to prepare, so they are perfect for rustling up after a busy day at work.

 


Chorizo Fried Rice

Chorizo Fried Rice

  • Servings: 2
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 24g (11g sat) per portion

Ingredients

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp

Instructions

  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions.
  3. Add the chorizo and egg to the pan and cook until lightly scrambled.
  4. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  5. Serve on warmed plates sprinkled with soy sauce.

Cook’s tips You could replace the mushrooms with peppers, if you prefer. For an even more cost-effective meal you could cook your own basmati rice rather than using the microwave version. It will just take a little longer to prepare.

 


Mushroom Pancakes

Mushroom Pancakes

  • Servings: 4
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 413 per portion
Fat 26g (12.7g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 110g (4oz) plus 2 tbsp
  • Egg 1
  • Milk 700ml (1 pint 4fl oz)
  • Vegetable oil for brushing
  • Butter 75g (3oz)
  • Mushrooms 450g (1lb) button or mixed, wiped and sliced
  • Mustard ½ tsp
  • Chopped parsley 2 tbsp
  • Salt and freshly ground black pepper
  • Cheddar cheese 50g (2oz) (optional)
  • Green salad to serve (optional)

Instructions

  1. To make the pancakes, sift 110g (4oz) of flour into a bowl and break in the egg. Gradually add 125ml (4fl oz) milk, beating to form a smooth batter. Pour in another 125ml (4fl oz) milk and beat until smooth.
  2. Brush a non-stick frying pan with oil and pour in enough of the pancake batter to coat the base. Cook until the pancake moves freely, turn and cook until golden. Repeat until you have 8 pancakes. Keep warm.
  3. Melt 50g (2oz) of the butter in a deep frying pan over a medium heat and fry the mushrooms for 4–5 minutes, until softened and starting to brown. Remove from the pan and keep warm.
  4. Melt the remaining butter in the pan and add the 2 tbsp flour. Cook for 1–2 minutes, then gradually add the remaining milk, beating well and allowing the mixture to come to the boil between each addition of milk. Simmer the sauce gently for 2 minutes, then stir in the mustard, parsley, mushrooms and seasoning.
  5. Preheat the grill to hot. Divide the mushroom mixture between the pancakes, and fold or roll each one up. Place them on a buttered dish, sprinkle with cheese if you like and then place under the grill until the cheese melts and turns golden. Serve immediately with a green salad, if using.

Cook’s tips If you have any bacon in the fridge, chop up a few rashers, fry them and
add to the mushrooms. You could use tarragon in place of the parsley.

[/recipe

 


Salmon, Lemon & Asparagus Pancakes

Salmon, Lemon & Asparagus Pasta

  • Servings: 4
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 655 per portion
Fat 35g (20.8g sat) per portion

Ingredients

  • Tagliatelle 300g (11oz)
  • Asparagus tips 100/125g pack, halved
  • Butter 25g (1oz)
  • Frozen peas 150g (5oz)
  • Crème fraîche 250ml pot
  • Milk 4 tbsp
  • Lemon 1, grated zest only
  • Salt and freshly ground black pepper
  • Ready-cooked lemon and herb salmon 185g packet, flaked

Instructions

  1. Bring a saucepan of lightly salted water to the boil, add the tagliatelle and cook for about 10–12 minutes, or according to packet’s instructions, until just tender.
  2. Add the asparagus tips during the last 4 minutes, then drain well.
  3. Meanwhile, melt the butter in a saucepan and add the peas, then stir in the crème fraîche, milk and lemon zest (reserving a little for garnish). Heat gently, stirring, for about 3 minutes, then season to taste.
  4. Drain the pasta, then return it to the saucepan and add the sauce, stirring gently to mix. Divide between 4 warmed bowls. Scatter with the salmon flakes and lemon zest and serve at once.

Cook’s tip Use unwaxed lemons if possible, otherwise just scrub ordinary ones thoroughly before grating the zest. Remember to use only the yellow part – the white pith has a bitter flavour and will spoil the taste of the dish.

 


 

Fantastic Food For Less cookbookAll of these scrummy recipes are taken from our cookbook, Fantastic Food for Less.

This is one of the cookbooks that I refer to most and I can highly recommend it.

Click here for more information or to order.

 

#tripletested

#delicious

#30minutemeals

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