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50% off selected cookbooks

50% off these fabulous cookbooks

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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.

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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
  • Time: 15 mins
  • 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
  • Time: 15 mins
  • 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
  • Time: 30 mins
  • 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
  • Time: 20 mins
  • 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

Recipe of the Week: French-Style Couscous with Prawns

French-style Couscous with Prawns

 

A really simple combination of ingredients, but packed full of flavour, and perfect for your lunchbox.

French-Style Couscous with Prawns

  • Servings: 2
  • Time: 15 mins plus cooling
  • Difficulty: easy
  • Print

Calories 310 per portion
Fat 2.2g (0.4g sat) per portion

Ingredients

  • Couscous 110g (4oz)
  • Sundried tomato paste 1 tbsp
  • Chicken stock 200ml (7fl oz), boiling
  • Cooked king prawns 150g pack
  • Tomatoes 2, diced
  • Cucumber 7cm (3in) piece, diced
  • Frozen peas 75g (3oz), cooked
  • Chopped mint 2-3 tbsp

Instructions

  1. Place couscous in a large bowl. Stir sundried tomato paste into stock and then pour onto couscous. Stir, cover, then leave for 5 minutes.
  2. Fluff up couscous with a fork then leave to cool.
  3. Stir in remaining ingredients, season to taste and serve immediately.

Recipe taken from Dairy Diary 2017.

#tripletested

#recipeoftheweek

Liven up your lunchbox this week

Many (many) years’ ago, I endured a two week long school exchange trip to the Limousin region of France.

As a 13-year-old staying with an extremely eccentric family in an even more eccentric cobweb-strewn house (half of which appeared to be a long-abandoned cabaret café), I found the whole experience challenging to say the least. Never before, or since, have I experienced such a longing for home.

It was such a vivid experience, however, that much of it has stayed with me, including the flavours of the local cuisine.

This trip was undoubtedly
the catalyst for my life-long
love of food.

The whole family were superb cooks, and I tasted the most delicious pastas, pâtés and crêpes. One particularly memorable couscous dish was served at the local village fête. I’d never even heard of couscous, let alone tasted it, but I loved the combination of flavours and textures.

I’ve done my best to recreate this recipe almost 30 years’ later in the 2017 Dairy Diary. It’s really easy to make, and can be made in advance and chilled, so it’s ideal for a portable lunch, and much more interesting than the ubiquitous cheese sandwich.

 

French-style Couscous with Prawns

 

French-Style Couscous with Prawns

  • Servings: 2
  • Time: 15 mins plus cooling
  • Difficulty: easy
  • Print

Calories 310 per portion
Fat 2.2g (0.4g sat) per portion

Ingredients

  • Couscous 110g (4oz)
  • Sundried tomato paste 1 tbsp
  • Chicken stock 200ml (7fl oz), boiling
  • Cooked king prawns 150g pack
  • Tomatoes 2, diced
  • Cucumber 7cm (3in) piece, diced
  • Frozen peas 75g (3oz), cooked
  • Chopped mint 2-3 tbsp

Instructions

  1. Place couscous in a large bowl. Stir sundried tomato paste into stock and then pour onto couscous. Stir, cover, then leave for 5 minutes.
  2. Fluff up couscous with a fork then leave to cool.
  3. Stir in remaining ingredients, season to taste and serve immediately.

Recipe taken from Dairy Diary 2017.

#tripletested

Recipe of the Week: Chana Dahl with Roast Vegetables

Chana Dhal with Roast Vegetables

 

This is the most flavourful vegetarian dish I have ever tasted, it’s absolutely delicious, and the contrast in texture between the dahl and the roast veg makes it extra special.

Chana Dhal with Roast Vegetables

  • Servings: 6
  • Time: 1½-2 hours
  • Print

Calories 319 per portion
Fat 9g (1g sat) per portion
Suitable for vegetarians
Suitable for freezing

For the dahl

  • For the dahl
  • Yellow split peas 300g (11oz)
  • Rapeseed oil 1 tbsp
  • Red onions 2, peeled and chopped
  • Garlic 2–4 cloves, peeled and chopped
  • Root ginger 5cm (2in) piece, finely chopped
  • Red chilli 1, deseeded and chopped
  • Fresh coriander 25g (1oz), stalks and leaves chopped separately
  • Bay leaves 2
  • Garam masala 2 tbsp
  • Ground cumin 2 tsp
  • Whole plum tomatoes 400g can
  • Vegetable stock 600ml (1 pint)
  • Limes 2, juice squeezed

For the roasted vegetables

  • Rapeseed oil 3 tbsp
  • Cauliflower 450g (1lb), broken into florets
  • Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick
  • Celeriac 300g (11oz), peeled and cut into wedges
  • Garam masala 2 tsp
  • Cumin seeds 2 tsp
  • Ground turmeric 1 tsp
  • Black mustard seeds 1 tsp
  • Curly kale 110g (4oz), large stalks removed and chopped
  • Naan breads 6, warmed, to serve

Instructions

  1. Soak the split peas overnight in cold water, then rinse and drain.
  2. Heat the oil in a large saucepan, add the onions and cook for 5 minutes. Stir in the garlic, ginger, chilli, chopped coriander stalks, bay leaves and spices and cook for 1 minute. Pour in the tomatoes, the stock and the peas. Bring to the boil, cover and simmer gently for 1½–2 hours until the peas have softened.
  3. For the roasted vegetables, preheat the oven to 180°C/160°fan/Gas 4. Heat the oil in a large roasting tin for 5 minutes. Coat the cauliflower, carrots and celeriac in the oil and roast for 30 minutes.
  4. Sprinkle in the spices and stir well. Add the kale and roast for a further 15–20 minutes until the kale is crisp and the carrots and cauliflower just tender.
  5. When ready to serve, add the lime juice and half the coriander leaves to the dhal. Serve with the roast vegetables and naan bread and garnish with the remaining coriander.

Cook’s tip
If you prefer, cook the dhal in the oven at 150°C/130°fan/Gas 2 for 2 hours.

#tripletested

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