Drinks

The Busy Mum’s Guide to Managing Time In 5 simple steps

The Busy Mum’s Guide
to Managing Time in 5 simple steps

It’s the Christmas countdown and the busiest time of year for many of us, both at home and at work. There’s a cavalcade of projects, presents, productions and parties – all of which need careful planning.

I don’t have a magic wand to present you with
a fairy godmother who will help with the endless
tasks but I can offer a few effective tried-and-tested
tips for managing time.

Dairy Diary 2016 planning1 Plan a weekly schedule including every family member’s appointments and responsibilities and write it in the Dairy Diary. Encourage children to look in the diary to see what needs doing rather than having to nag them. You could write their commitments in a different colour so that they’re easy to spot.

2 Before you shop, plan meals for the week and write them in your diary. Then you can shop for just what you need (don’t forget to check your cupboards and first use what you have).

3 Use stickers to remind you of important dates, such as birthdays and doctors appointments. Make a note to buy cards and gifts and post them the previous week.

Memorable dates stickers & Dairy Diary 20164 When you think of Christmas gift ideas write them on the notes pages of your diary so that you don’t forget them and end up ‘panic buying’ in December.

5 Keep letters from school and other reminders in your diary pocket so that you know where to find everything.

 

 


 

Dairy Diary 2016There is, of course, one vital step
I have omitted and that is…..
buy a Dairy Diary!

The gorgeous 2016 edition is
on sale now.

READ MORE

 

 


 

And here’s a gorgeous busy mum’s (or dad’s) recipe – perfect for Bonfire Night. The whole family will love it!

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.


 

Win a Year of Designer Flowers at Debenhams

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Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

 

 

 

#mumsguide #savingtime #chocolate #bonfirenight

Refreshing Homemade Lemonade

Refreshing lemonade

.

Refreshing Lemonade

Caster sugar 200g (7oz)
Lemons 8 large, finely grated zest and juice (giving about 200ml/7fl oz)
Ice to serve

1 Tip sugar, lemon zest and juice into a heavy-based pan with 1 litre (1¾ pints) water and heat gently until sugar has dissolved. Taste and adjust sugar and lemon juice to taste.

2 Remove pan from the heat and leave to cool. Strain liquid (if wished) into a jug filled with ice.

A Dairy Diary recipe.

Competition | Summer Cocktails and Party Drinks

Summer Cocktails and Party Drinks

Quick the sun is out! So now is the perfect moment to learn how to make a Margherita and a Pimms.

Need a little more inspiration?

Well enter our competition to win a Cocktail Kit and 150 Party Drinks Book…

Competition | Win cocktail kit

Win a fabulous Cocktail Kit and 150 Party Drinks Book.

No fun party is complete without cocktails! Which is why this Cocktail Kit has been specially chosen so you have all the essentials you need to mix up a variety of cocktails and deal with any drink request!

This fun set contains the 150 Party Drinks Book, an easy to follow cocktail recipe guide with colour images.

To help get you mixing we’ve included a Manhattan Cocktail Shaker with built in strainer, a Wooden Muddler for crushing cocktail ingredients, a Freeflow Pourer and and Jigger Spirit Measure for serving spirits and a Twisted Mixing Spoon for stirring and layering cocktails.

To finish off your cocktail creations the kit also contains decorative Swizzle Stick Disc Stirrers, Foil Cocktail Umbrellas and Indoor Sparklers to really make your cocktails sparkle! A great introduction to cocktail mixing.

Kit contains:
1 x Manhattan Cocktail Shaker
1 x 150 Party Drinks Book
1 x Wooden Muddler
1 x Twisted Mixing Spoon
1 x Spirit Jigger Measure
1 x Stainless Steel Freeflow Pourer
25 x Swizzle Stick Disc Stirrers
24 x Foil Cocktail Umbrellas
10 x Indoor Sparklers

Enter now at Facebook or our website.

Good luck.

Spiced Elderflower

This spiced elderflower cordial captures the essence of warm English summers

Spiced elderflower cordial recipeMakes 1½ litres (2½ pints)
Time 6 days
359 calories per 150ml (¼ pint)
0g fat
Suitable for vegetarians

Caster sugar 1kg (2lb 4oz)
Boiling water 900ml (1½ pints)
Citric acid 50g (2oz)
Elderflower heads 20, flowers snipped from stems
Lemon 1, thinly sliced Limes 4, thinly sliced
Fresh root ginger 50–75g (2–3oz), peeled and sliced

1 Pour sugar into a bowl, add boiling water and stir until dissolved. Add citric acid and elderflowers and stir. Stir in sliced lemon, limes and ginger. Cover with cling film and leave in a cool place for 6 days, stirring daily.

2 Place a colander or sieve over a bowl and line with muslin or clean J-cloths. Pour boiling water through – to sterilise. Pour away water and wring out muslin or J-cloths.

3 Re-line sieve or colander, replace over bowl and strain the cordial through it. Discard elderflowers, lemon, limes and ginger.

4 Pour cordial through a funnel into two sterilised 75cl (11⁄4 pint) wine bottles. Seal with corks or screw caps and store in fridge. Will keep for a year or more. Serve diluted with chilled white wine, tonic or soda water, or top up with boiling water to make a hot toddy.

A Dairy Diary recipe

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