Breakfast

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.

Yum!

 

This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

Click here for more information…

READ MORE

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

A Dairy Diary recipe.

Dairy Diary 2019

READ MORE

 

#RecipeoftheWeek

#TripleTested

 

 

Advertisements

Christmas sorted! Plus the perfect decadent breakfast

Christmas sorted with the Dairy Diary

Spend just £20 for free delivery – Christmas sorted!

There’s so much more on our website than just the Dairy Diary.

There’s a plethora of cookbooks, diary sets and even gardening and nature books.

Browse through our catalogue of books – there’s bound to be something that appeals to friends and family (or you!)

And spend just £20 for
free postage and packing! 

Get Christmas wrapped up early.

2018 Dairy Diary product range


 

And here’s a little something to whet your appetite…..

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary. Yum!

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

#ChristmasSorted

#ChristmasRecipes

#TripleTested

Recipe of the Week: Buttermilk Pancakes with Bacon & Maple Syrup

Buttermilk Pancakes with Bacon & Syrup recipe

It’s the weekend – treat yourself to a rather special breakfast.

Buttermilk Pancakes with Bacon & Syru

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 367 per portion
Fat 18g (7.7g sat) per portion

Ingredients

  • Plain flour 110g (4oz)
  • Baking powder 2 tsp
  • Bicarbonate of soda ½ tsp
  • Caster sugar 1 tbsp
  • Salt ½ tsp
  • Eggs 2 large, beaten
  • Buttermilk 284ml pot
  • Butter 25g (1oz), melted, plus extra for frying
  • Streaky bacon 8 rashers
  • Maple syrup to serve

Instructions

  1. Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
  2. Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
  3. Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
  4. Serve pancakes topped with bacon rashers and drizzled with maple syrup.

A Dairy Diary recipe.

 

#recipeoftheweek

#dairydiaryrecipe

#yummy

#breakfast

#baconday

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: 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
  • 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
  • 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

%d bloggers like this: