Main course

Will we get a chance to celebrate National Barbecue Week?

National Barbecue Week recipes

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Will we get a chance to celebrate National Barbecue Week?

I’ve just had a peep at this week’s weather forecast (with eyes half closed in hope) and it seems that we may, may have some sunshine.

We built a new patio last autumn and we are desperate to get out and enjoy our first barbecue of the year.

The children love barbecues too. They are happy with a slightly charred chipolata and a huge dollop of ketchup as long as they are outside enjoying the novelty of having a barbecue.

We however, like to be just a little
more adventurous than that and
try a few more interesting dishes.

As it’s National Barbecue week and also half term, there’s no better excuse than to dust down the barbecue, invite a few friends over and get cooking (or cremating if we’re not careful!)

We have a lovely Thai chicken recipe to test for the 2015 Dairy Diary, so that’ll definitely be on the menu. I think we will also make these fabulous recipes (plus the obligatory sausages of course) – all will feature in the 2014 Dairy Diary, so watch this space!

Happy barbecuing everyone and don’t forget to dampen down the coals before putting them in the bin. This warning comes from a pretty scary experience!

Our favourite pancake recipes

Dairy Diary favourite pancake recipes

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Favourite Pancake Recipes

For some reason I only ever cook pancakes on Shrove Tuesday. Why is that?

It’s as though someone has passed a law that states they only allowed on one day of the year! I love pancakes too; savoury and sweet, though I’ve not quite mastered a decent savoury pancake yet. I think the French are brilliant at these. I can still vividly remember the crêpe with cream and egg cooked for me on my French exchange as a fourteen year-old (which is more than a couple of years’ ago now, no comments on that please!)

So what’s your favourite pancake recipe?
I adore good old simple sugar and lemon
but I do like to cook something different too.

On the recommendation of my friend Gudi who tested this for me when we were putting together Take a Box of Eggs I shall be cooking Chicken, Broccoli & Cheese Pancake Bake followed by Apple Pancakes.

Roll on Pancake Day, I’m ready with my whisk!

Dairy Diary 2013 | Take A Box Of EggsBy the way, we still have a few copies of Take a Box of Eggs and Dairy Diary 2013,  available to buy online at  www.dairydiary.co.uk.

Make sure you invest in a copy if you haven’t already.

Sausages baked with apples & squash

Sausages baked with apples & squash recipe

Autumnal squash and spiced apple baked with sausage and maple syrup.

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 512 Kcal
Fat per portion 34g of which saturated 10g
Serves 4

Butternut squash or pumpkin 1 small
Red onion 1, peeled and thickly sliced
Granny Smith apples 2, cored, peeled and thickly sliced
Lemon juice 2 tbsp
Maple syrup 2 tbsp
Ground cinnamon 1 tsp
Vegetable oil 2 tbsp
Salt and freshly ground black pepper
Thick pork sausages 8
Chopped parsley 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. Line a medium-sized roasting tin with baking parchment.

2 Cut the squash or pumpkin in half and scoop out the seeds. Slice off the skin and then cut into wedges about 2cm (¾in) thick. Arrange evenly in the tin with the onion and apple slices.

3 In a small bowl, mix together the lemon juice, maple syrup, cinnamon and oil, and drizzle over the vegetables, carefully mixing them on the tray to coat them in the mixture. Season well. Arrange the sausages on top and bake with the vegetables for about 30 minutes, turning occasionally, until tender and cooked through.

4 Drain well, sprinkle with chopped parsley and serve with a green salad and some crusty bread.

Cook’s tip 
Maple syrup adds a subtle sweetness, but it is quite expensive. For a more economical version, use 2 tablespoons light brown sugar.
A Dairy Cookbook recipe.

Celebrate British Cheese Week

Celebrate British Cheese Week

You may find it hard to believe but there are over 700 British cheeses produced in the UK!

Even us Brits often opt for European cheeses such as Feta, Mozzarella and Parmesan, but there are many delicious British alternatives.

And cheese is a cheap source of protein too. The British Cheese Board analysed the cost per gram of protein in 14 popular protein-rich foods to find that the nation’s favourite cheese, Cheddar, ranked second best for protein value after the humble peanut.

At 1.97pence per gram of protein for mild Cheddar cheese, Cheddar was more than twice as cost effective as turkey, two and a half times more economical than prawns, and more than three times cheaper than lamb steaks.

In the 2013 Dairy Diary – out now! – there are plenty of purse-friendly recipes, featuring delicious British cheese.

British cheese recipes

So celebrate British Cheese Week with these mouthwatering recipes – just a small selection from the Dairy Diary 2013:

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Beef & Mushroom Casserole

Beef & Mushroom Casserole with Garlic Bread Crust

In this delicious recipe, the garlicky buttered crust contrasts with the full-bodied beef stew. This tender Beef & Mushroom Casserole with Garlic Bread Crust is so tasty and warming. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Brie & Chive Omelette recipe

Brie & Chive Omelette recipeA quick and easy classic omelette

Serves 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians

Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)

1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.

2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.

3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.

Serve with the potato wedges and mixed salad, if using.

Recipe taken from Take a Box of Eggs, Dairy Cookbook

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