Main course

National Vegetarian Week and new ingredients

Nasi Goreng

National Vegetarian Week

 

Look who’s supporting this year’s National Vegetarian Week: Stephen Fry, Joanna Lumley, Ella Mills and many more… enjoy veggie food this National Vegetarian Week.

 

New ingredients

New and exciting veggie food products are launched regularly, but it’s not possible or affordable to try them all.

But one ingredient that I’m definitely going to try is jackfruit.

You will see it on supermarket shelves and also in restaurants. It comes in cans, has a savoury flavour and the texture of pulled pork.

I am reducing the amount of meat that we eat as a family, so it’s definitely going to be on my shopping list soon. If we like jackfruit it may be in future Dairy Diary recipes!

Tamarind paste is another ingredient that is new to me. It’s made from the fruit of the tamarind tree and has a sweet/sour taste. Although unfamiliar in the UK, it is a key ingredient in Worcestershire sauce, which has been around for almost 200 years!

Tamarind paste is used in this Nasi Goreng recipe, from the Quick After-Work Cookbook, and is stir-fried with garlic, ginger and chilli just before the rice is added.

This mouthwatering vegetarian recipe takes just 15 minutes to make and is an excellent weekday meal when you’re short of time.

Please share with us any new ingredients that you have used recently – who knows, they could appear in the next Dairy Diary!

 

Nasi Goreng

RECIPE

 

 

#TripleTested

#QuickRecipes

#NationalVegetarianWeek

 

 

Easy meals for fussy children – and they will love them!

Before I became a mum I didn’t realise just how fussy children are!

Despite introducing my children to a wide range of foods, I seem to have raised fussy eaters.

The new Quick After-Work Cookbook has an excellent selection of teatime recipes written specifically with little fussy eaters in mind. Of course, all children are different, but there should be something that appeals to all.

The Children’s Teas chapter features:

  • Fish Finger Tacos
  • Turkey Pittas
  • Tortilla Pan Sandwich
  • Sloppy Joes
  • Mini Muffin Pizzas
  • Veggie Nuggets
  • Pork & Apple Burgers
  • Bacon on Pea Green Fritters
  • Hidden Veg Quorn Bolognese

And all can be on the table within 30 minutes.

 

 

Sloppy Joes

Sloppy Joes

This recipe is a firm favourite in our family – with adults and children alike – taken from Quick After-Work cookbook.

GO TO RECIPE

Quick After-Work CookbookTo find out more about this fabulous cookbook click here.

 

 

#ChildFriendlyRecipes

#TripleTested

#QuickRecipes

Recipe of the Week | Halloumi Salad with Orange, Pomegranate & Hazelnut

Halloumi Salad with Orange, Pomegranate & Hazelnut

Vibrant, delicious & ready in 10 minutes!

This Halloumi Salad with Orange, Pomegranate & Hazelnut is very quick and easy, yet is full of flavour. 

Quick After-Work CookbookThe recipe is taken from the new Quick After-Work cookbook which features mouthwatering midweek meals that are simple to fit into your busy lifestyle.

Each of the exciting recipes can be on the table in 30 minutes or less!

Just what you need… quick and easy recipes with big satisfying flavours that just hit the spot!

Halloumi Salad with Orange, Pomegranate & Hazelnut

 

GO TO RECIPE

 

 

#TripleTested

#QuickRecipes

New Quick After-Work Cookbook

Quick After-Work Cookbook

I’m delighted to introduce you to our brilliant new cookbook; Quick After-Work.

Honestly, since we have had first samples printed, everyone who has worked on it has been clamouring for a copy.

Not only are they speedy – each can all be on the table in half an hour or less – but the recipes are REALLY delicious.

We got so many high scores for taste from our testers – and every single recipe is tested three times; first by the writer, then an ordinary cook and then by the food stylist at the photo shoot (who also tweaks ingredients if there are issues raised by our home cooks).

 

Here’s a taster of what to expect from the book:

Quick After-Work recipes


Mexican Chicken Burger

Salted Caramel Fondue & Grilled Pineapple

 

Every recipe has straightforward instructions, cook’s tips and a colour photograph. And the book is wiro-bound so that it lies flat on your kitchen worktop.

At £8.99 it’s a complete bargain.

For more information click here.

 

 

 

 

#TripleTested

#QuickRecipes

Sardine Spaghetti with Rocket | Recipe of the Week

Sardine Spaghetti

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

Pancakes

 

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.

 

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