Breakfast

Special Summer Sale

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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: Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

Buttery, almondy and delicious – these are perfect for a decadent breakfast.

Easy Peasy Danish Pastries

  • Servings: 8
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

#recipeoftheweek

#tripletested

How to impress with a seriously easy but delicious breakfast

As I am newly married I thought I had better up my game a bit and be a good wife! So yesterday I pulled out all the stops and made breakfast in bed – quite a feat when my better-half usually gets up before 7am!

Bleary-eyed, I fumbled through my trusty Dairy Diary, donned my apron (looking very glamorous over my M&S pjs) and rustled up these rather fabulous Danish Pastries (sshhh he’ll never know how easy they are to make!)

They really are a very easy treat
for a weekend breakfast, I can
highly recommend them!

 

 

Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

  • Servings: 8
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

The 2018 Dairy Diary will go on sale VERY SOON! Watch this space…..

 

#tripletested

Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 

This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.

 

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

#recipeoftheweek

5 breakfasts that will make you want to leap out of bed!

5 breakfasts that will make you want to leap out of bed!

A good breakfast will definitely
keep you going until lunch and
help to stave off those
mid-morning biscuit cravings.

Here are five breakfast ideas that will make you love mornings.

 


Avocado on Chilli Buttered Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 


Blueberry Bircher muesli

Blueberry Bircher Muesli

  • Servings: 6
  • Time: 10 mins plus chilling
  • Difficulty: easy
  • Print

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Greek yogurt 500g tub
  • Rolled oats 200g (7oz)
  • Wheatgerm or ground hazelnuts 40g (1½oz)
  • Desiccated coconut 40g (1½oz)
  • Hazelnuts 50g (2oz), toasted and chopped
  • Cloudy apple juice 200ml (7fl oz)

To serve per portion

  • Granny Smith apple ½, cored but not peeled, coarsely grated
  • Blueberries 50g (2oz)
  • Runny honey 1 tsp
  • Ground cinnamon to sprinkle

Instructions

  1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
  2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
  3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

 


Scotch Woodcock

Scotch Woodcock

  • Servings: 4
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

  • Eggs 8 (4 whole plus 4 yolks)
  • Single cream 300ml (½ pint)
  • Unsalted butter 50g (2oz), softened
  • White bread 4 slices
  • Anchovy fillets in olive oil 8, drained
  • Capers 16, drained
  • Chopped parsley 2 tbsp

Instructions

  1. Whisk together eggs, egg yolks and cream and season to taste.
  2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
  3. Meanwhile, toast bread on both sides and spread with remaining butter.
  4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

 


Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 


Scotch Pancakes

Scotch Pancakes

  • Servings: 12-16
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 125g (4½oz)
  • Ground cinnamon a pinch, optional
  • Caster sugar 1 tbsp or to taste
  • Egg 1 large, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Bananas 2, peeled and chopped
  • Maple syrup 4 tsp or to taste

Instructions

  1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
  2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
  3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
  4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

Speedy and delicious, these quick ideas for something on toast are a welcome alternative to the ubiquitous cheese on toast.


Gourmet Beans On Toast

Gourmet Beans on Toast

  • Servings: 2
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 576 per portion
Fat 23g (8g sat) per portion

Ingredients

  • Baked beans 400g can
  • Tuna in spring water 160g can, drained and flaked
  • Mayonnaise 2 tbsp
  • Snipped chives 1 tbsp
  • Salt and freshly ground black pepper
  • Rustic bread 2 large thick slices
  • Cheddar cheese 50g (2oz), grated
  • Tomato 4–6 slices

Instructions

  1. Preheat the grill. Gently heat the baked beans in a small pan on the hob.
  2. Mix the tuna with the mayonnaise and chives and season to taste.
  3. Toast the bread on one side, then turn over and very lightly toast the other side.
  4. Spread the tuna mixture evenly over each slice of toast (right up to the edges).
  5. Spoon the baked beans over the tuna, sprinkle with cheese and cook under the grill until the cheese is melted and lightly browned.
  6. Add the tomato slices and cook for just 1 minute. Serve hot.


Brunchtime French Toasts

Brunchtime French Toasts

  • Servings: 1
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 645 per portion
Fat 42g (8.3g sat) per portion

Ingredients

  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Wholemeal bread 1 slice
  • Vegetable oil 2 tbsp
  • Lean trimmed back bacon 2 rashers, de-rinded
  • Field mushroom 1, wiped, peeled and sliced
  • Tomato 1, thickly sliced
  • Snipped chives to garnish

Instructions

  1. Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.
  2. Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.
  3. Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.
  4. Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.
  5. To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.


Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.


Gorgonzola Bruschetta with Balsamic Figs

Gorgonzola Bruschetta with Balsamic Figs

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

Calories 193 per portion
Fat 10g (2.9g sat) per portion

Ingredients

  • Brown sugar 1 tbsp
  • Balsamic vinegar 2 tbsp, plus extra to serve
  • Figs 2, cut into eight
  • Olive oil 2 tbsp
  • Ciabatta 4 slices
  • Garlic ½ clove, peeled
  • Watercress 2 small handfuls
  • Mint leaves 2 tbsp
  • Gorgonzola piccante 50g (2oz), crumbled

Instructions

  1. Preheat oven to 200°C/Gas 6. Combine sugar and vinegar and coat figs in this mixture. Leave for 15 minutes and then transfer to a baking tray and roast for 10-12 minutes until soft.
  2. Meanwhile, brush oil over ciabatta slices and toast for 1-2 minutes each side. Rub lightly with garlic.
  3. Top ciabatta with watercress, mint, figs, a little black pepper and Gorgonzola. Drizzle with a little oil and vinegar before serving.


Avocado Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 

#ontoast #tripletested #avocado

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