Main course

National Curry Week! And an AMAZING curry recipe

It’s always exciting when printed books arrive on my desk.

After a year in the planning and production, it’s great to see everything come together in a finished book.

Cook it Slowly! cookbookThis year, however, I was more eager than ever to get my hands on a copy of Cook it Slowly!, our new cookbook.

Having tested many of the recipes myself and
heard so many glowing testaments from other
testers and the photography team I couldn’t
wait to get the book for my own kitchen.

The slowly cooked meals in this fantastic cookbook are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Each recipe has a full colour photograph, straightforward instructions, cook’s tips and nutritional information, but most importantly, it tastes incredible.

And it only costs £8.75! Order Cook it Slowly! from your milkman, through Amazon or via our website.

 

LAMBJ ALFREZI

 

And as it’s National Curry Week I thought I would share this stunning Lamb Jalfrezi with you.

Enjoy! And don’t forget to order the book – it’s a must for every kitchen.

 

Lamb Jalfrezi

 

 

#curryweek

#tripletested

#delicious

 

 

 

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Recipe of the week: Nutty Seeded Burgers on Brioche 

This is the best veggie burger EVER!

It may be the last opportunity this year, so pop them on the barbecue and sip a glass of something lovely while enjoying the last days of summer.

 

 

Nutty Seeded Burgers on Brioche

Nutty Seeded Burgers on Brioche

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Bulgur wheat 50g (2oz)
  • Vegetable stock 300ml (½ pint)
  • Unsalted cashew nuts 50g (2oz)
  • Brazil nuts 50g (2oz)
  • Mixed seeds 50g (2oz)
  • Garlic 1 clove, peeled
  • Wholemeal bread 1 small slice, torn into pieces
  • Egg 1 Harissa paste 2 tsp
  • Sunflower oil 1-2 tbsp
  • Brioche buns, tomato slices and salad leaves to serve

Instructions

  1. Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
  2. Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
  3. Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.

#recipeoftheweek

#veggieburger

#dairydiaryrecipe

#tripletested

Brand new books ON SALE NOW!

 

Wow, I can’t believe it’s September already.

This year has been a whirlwind with new product development, new sales opportunities and not to mention a wedding and house move too! 

But now’s no time for reflection, it’s the time to look forward to next year because the 2018 Dairy Diary is here!

And what a beauty it is. I think this
is my favourite cover of all time; it’s
so fresh, calm and uplifting.

And it’s absolutely crammed full of fascinating features.

Dairy Diary 2018

The Dairy Diary 2018 comes with its usual handy pocket and memorably dates sticker sheet, a ribbon page marker and, of course, concealed wiro-binding so that it lies flat for writing and reference.

It has all the planning tools you need for next year – useful reminders, space for addresses, budgeting, holiday dates, and plenty of space to write all those important notes and appointments. It now has a weekly reminders section too.

Dairy Diary 2018 with stickers

Chelsea Buns recipeAnd best of all – the reason the Dairy Diary is loved by so many loyal readers – its delicious triple-tested recipes.

With so much variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

There’s such a great selection that I’ve made many of them several times over already!

To find out more about the 2018 Dairy Diary click here.

You can order online or over the phone, if you prefer. Our order phoneline is 01425 463390.

It’s just £8.50 plus £2.50 P&P, but that’s per order, not per item. AND if you spend over £20 then postage is free! So stock up now for Christmas and don’t forget to treat yourself.

READ MORE

 

My favourite recipe

It’s a close-run thing but the recipe that I love best (in fact, crave often) is the Nutty Seeded Burgers, which are without doubt the best veggie burgers I’ve ever had.

Have a try and see what you think:

 

Nutty Seeded Burgers on Brioche

Nutty Seeded Burgers on Brioche

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Bulgur wheat 50g (2oz)
  • Vegetable stock 300ml (½ pint)
  • Unsalted cashew nuts 50g (2oz)
  • Brazil nuts 50g (2oz)
  • Mixed seeds 50g (2oz)
  • Garlic 1 clove, peeled
  • Wholemeal bread 1 small slice, torn into pieces
  • Egg 1 Harissa paste 2 tsp
  • Sunflower oil 1-2 tbsp
  • Brioche buns, tomato slices and salad leaves to serve

Instructions

  1. Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
  2. Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
  3. Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.

 

#2018diary

#dairydiaryrecipe

#meatfreemonday

#veggieburger

#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
  • 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
  • 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
  • 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
  • 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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