Main course

Sardine Spaghetti with Rocket | Recipe of the Week

Our food photographer’s favourite recipe

This uber-easy and very speedy recipe from the Dairy Diary was our food photographer’s favourite, so much so that he copied it to cook at home.

Steve shoots for leading brands and many celebrity chefs (including Michel Roux jnr) so he knows a thing or two about food and we were very pleased to receive his endorsement!

 

RECIPE

 

Sardine Spaghetti with Rocket

 

#TripleTested

#RecipeOfTheWeek

Shrove Tuesday and THE perfect pancake recipe

 

I wonder, over the past 50 years, how many people have eaten pancakes made using the Dairy Book of Home Cookery recipe?

How many children scampered home from school eager for tea, excited it was Pancake Day, to be greeted by a perfect pancake booked from this iconic book?.

I still remember the excitement –
the one day you were allowed
a sweet treat for tea!

Pancakes were always perfect using this failsafe recipe (and they still are!)

Why not try it tonight?

 

Pancakes

Makes 8   Preparation 5 mins   Cooking 20 mins
Per portion 94 kcals, 4g fat (1.9g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
Melted butter or vegetable oil for frying

Sift flour and salt into a bowl. Break in egg.

Gradually add half the milk, beating to form a smooth batter.

Pour in remaining milk and beat until quite smooth. 

Lightly brush base of a 20cm (8in) non-stick frying pan with melted butter or oil. Stand over a medium heat.

When frying pan and fat are hot, pour in 3 tbsp of batter, tilting pan to cover base.

Cook until pancake moves freely, turn and cook until golden.

Repeat with remaining batter.

 

Variation

 

Chilli Pancakes

Serves 4   Preparation 20 mins   Cooking 25 mins
Per portion 453 kcals, 14g fat (4.8g saturated)
Suitable for freezing
Suitable for vegetarians

1 onion, peeled and chopped
1 garlic clove, peeled and crushed
400g can red kidney beans, rinsed
415g can baked beans
400g can chopped tomatoes
2 tsp chilli powder
225g (8oz) frozen green beans
1 yellow pepper, deseeded and chopped
8 freshly cooked pancakes (see left)
50g (2oz) Red Leicester cheese, grated

Place onion, garlic, kidney and baked beans, tomatoes and chilli in a saucepan and simmer for 15 minutes.

Add green beans and pepper, cook for a further 5 minutes or until mixture is thick.

Divide filling between pancakes and fold into triangles.

Place in a baking dish in one layer. Sprinkle with cheese and grill until melted.

 

Crêpes Suzette

Serves 4   Preparation 5 mins   Cooking 10 mins
Per portion 378 kcals, 19g fat (8.3g saturated)
Suitable for vegetarians

8 cooked pancakes (see left)
50g (2oz) butter
25g (1oz) caster sugar
½ tsp grated lemon rind
½ tsp grated orange rind
4 tbsp Cointreau, Curaçao or Grand Marnier
2 tbsp brandy

Fold pancakes into fan shapes.

Melt butter in a frying pan. Add sugar, lemon and orange rind and liqueur.

Bring to the boil. Add pancakes.

Heat through, turning twice.

Warm brandy and pour into frying pan. Set alcohol alight and allow it to flame.

Serve pancakes as soon as flames have subsided.

 


 

Dairy Book of Home CookeryThe iconic cookbooks latest 50th-anniversary edition is still available to buy.

 

Super Quick Valentines Menu

Fuss Free Valentine's Menu

Valentine’s Day is on a weekday, so here’s a super quick menu…

With this simple menu, you can prepare a delicious three-course meal with ease.

Make the Lemon Posset the night before and pop into the fridge.

 

Griddled Halloumi with Wild RocketGriddled Halloumi with Wild Rocket

Time 20 minutes
Per portion: 528 Kcal 45g fat (26g saturated)
Serves 2 as a starter
Suitable for vegetarians

Halloumi 125g (4½oz), drained
Olive oil 1 tbsp plus 1 tsp
Lime 1½, juice only
Garlic 1 clove, peeled and finely chopped
Freshly ground black pepper
Wild rocket and salad leaves 25g (1oz), to serve

Cut the Halloumi into thick slices and place in a non-metallic dish.

Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.

Oil, then heat a griddle pan over a medium heat. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.

Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Tip. There is no need to add salt to the dish as Halloumi is already quite salty.

 

Antipasti Pitta PizzasAntipasti Pitta Pizzas

Serves 2
Time 15 minutes
Per portion: 484 Kcal
22g fat (8g saturated)

Pitta bread 2
Pesto sauce 2 tbsp
Grated Mozzarella cheese 110g (4oz)
Parma ham 2-4 slices
Chargrilled artichokes in olive oil 8 pieces
Cherry tomatoes 10-12, halved
Freshly ground black pepper
Basil leaves to garnish (optional)

Preheat the grill to hot with the rack about 10cm (4in) away from the heat. Put the pitta breads on a baking sheet and grill on one side, to warm through.

Turn them over and spread with the pesto and about two-thirds of the cheese. Tear the ham into a few strips straight over the top. Nestle in the artichoke pieces and tomato halves and sprinkle with the rest of the cheese. Drizzle a little oil from the jar of artichokes over the pizza.

Grill for about 5 minutes until the cheese has melted and browned.

Season with pepper and sprinkle with basil leaves, if using.

 

Lemon PossetLemon Posset

Serves 2
Time 15 minutes plus chilling
Per portion: 943 Kcal
81g fat (50g saturated)
Suitable for vegetarians

Double cream 300ml pot
Caster sugar 100g (3½oz)
Lemon 1 large, 2–3 tbsp juice
Fresh berries to serve (optional)

Pour the cream into a saucepan and bring gently to a simmer, stirring occasionally. Add the sugar and stir until dissolved.

Add the lemon juice and bring to the boil, tasting to check the sweetness – you may wish to add a little more lemon juice or sugar as necessary. Simmer for 2 minutes before removing from the heat.

Whisk well and then pour the posset into two heatproof glasses.

Leave to cool then chill in the fridge for about 3 hours until set before serving. Top with a few berries if you like.

 

#valentineRecipes

An Easy and Healthy Lunchbox Idea

Baked Ham & Eggs

Baked Ham & Eggs

Making something for your lunchbox day-in, day-out can get a little monotonous and it’s easy to get stuck in a rut.

I’m on a mission to spice up my
lunch and begin to try new things.

This week’s Dairy Diary recipe is absolutely perfect! You can make it in advance, chill and then eat when you’re ready.

Just take out of the fridge half an hour before lunch to that it’s at room temperature.

GO TO RECIPE

This recipe is taken from the 2019 Dairy Diary. Still available to purchase if you missed out before Christmas!

 

I’ll be posting lots of lunchbox ideas as well as many other delicious recipes, tips and competitions.

Check back next week to find out more.

Recipe of the Week: Chorizo Fried Rice

Fantastic Food for Less

This is the perfect mid-week meal as it’s so quick and easy. Just add in anything you have leftover in your fridge.

 

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • 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
  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. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. 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.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

Top tips for reducing food waste part 3

Top tips for reducing food waste part 3

Make your fridge fabulous

One of the best ways to reduce food waste is to get organised. Obviously, shopping lists are essential, as is buying just what you need.

But an organised fridge is important too as it means that can easily find what’s in there and use up what you have.

I’ve had a complete revamp, and it really does help. Here’s how I did it:

  1. Remove everything from your fridge and throw away anything mouldy or that’s past its use-by date.
  2. Wipe inside with a solution of water and vinegar with a few drops of your favourite essential oil (I like lemon or peppermint).
  3. Move shelves up/down to make best use if the space.
  4. Add a few clear dishes or plastic tubs, which best fit your fridge. A Lazy Susan is great for jars!
  5. Decant food from bulky packaging and re-stock the fridge. Ensure that raw meat is at the bottom and cooked meat is stored above it and stack with the earliest use-by date on the top.

One of my favourite ‘fridge’ recipes is below. It’s ideal to adapt and use up any leftover veg, fish or meat.

 

Fantastic Food for Less

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • 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
  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. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. 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.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

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