Main

Apple and blackberry tartlets

Preparation time 30 minutes
Cooking time 45 minutes
Calories per tartlet 727 Kcal
Fat per tartlet 34g
of which saturated 20.1g
Makes 4 tartlets
Suitable for vegetarians + freezing
For the filling
Bramley cooking apples 500g (1lb 2oz), peeled, cored and sliced
Caster sugar 150g (5oz)
Lemon 1, finely pared zest and juice
Blackberries 150g (5oz), hulled
For the pastry
Plain flour 250g (9oz)
Salt a pinch
Butter 150g (5oz)
Caster sugar 1½ tbsp, plus extra for sifting
Egg 1 large, beaten with 2 tbsp water
1 To make the filling, put the apples in a saucepan, add the sugar, lemon zest and juice and 2 tablespoons of cold water. Cover the pan and cook gently until the apples are softened. Remove from the heat, add the blackberries and set aside to cool.
2 To make the pastry, sift the flour and a pinch of salt into a bowl. Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs, then add the sugar. Finally, add the egg and mix to make a soft dough.
3 Knead the dough on a lightly floured surface and roll it out to 3mm (1⁄8in) thick. Using a 12.5cm (5in) diameter cutter, cut out four rounds from the pastry and set aside.
4 Preheat the oven to 220°C/425°F/Gas 7. Line a four-hole Yorkshire pudding tray with the pastry rounds and fill with the apple and blackberry mixture. Bring the pastry sides in and over the filling.
5 Cover the tartlets loosely with foil and bake in the oven for 35–40 minutes, until golden brown, removing the foil after 20 minutes. Sift a little caster sugar over the tartlets and serve.
Cook’s tip
Open freeze at the end of step 4, then individually wrap in foil and freeze for up to 9 months. Thaw in the fridge overnight and then cook as described.
Shopper’s tip
Bramley cooking apples are best for this recipe. Choose those that are unblemished.
Apple & Blackberry Tartlets

Apple & Blackberry Tartlets

Perfect for an afternoon treat – go on, spoil yourself.

Preparation time 30 minutes
Cooking time  45 minutes
Calories per tartlet  727 Kcal
Fat per tartlet  34g
of which saturated  20.1g
Makes  4 tartlets
Suitable for vegetarians + freezing

For the filling
Bramley cooking apples 500g (1lb 2oz), peeled, cored and sliced
Caster sugar 150g (5oz)
Lemon 1, finely pared zest and juice
Blackberries 150g (5oz), hulled

For the pastry
Plain flour 250g (9oz)
Salt a pinch
Butter 150g (5oz)
Caster sugar 1½ tbsp, plus extra for sifting
Egg 1 large, beaten with 2 tbsp water

1 To make the filling, put the apples in a saucepan, add the sugar, lemon zest and juice and 2 tablespoons of cold water. Cover the pan and cook gently until the apples are softened. Remove from the heat, add the blackberries and set aside to cool.

2 To make the pastry, sift the flour and a pinch of salt into a bowl. Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs, then add the sugar. Finally, add the egg and mix to make a soft dough.

3 Knead the dough on a lightly floured surface and roll it out to 3mm (1⁄8in) thick. Using a 12.5cm (5in) diameter cutter, cut out four rounds from the pastry and set aside.

4 Preheat the oven to 220°C/425°F/Gas 7. Line a four-hole Yorkshire pudding tray with the pastry rounds and fill with the apple and blackberry mixture. Bring the pastry sides in and over the filling.

5 Cover the tartlets loosely with foil and bake in the oven for 35–40 minutes, until golden brown, removing the foil after 20 minutes. Sift a little caster sugar over the tartlets and serve.

Cook’s tip
Open freeze at the end of step 4, then individually wrap in foil and freeze for up to 9 months. Thaw in the fridge overnight and then cook as described.

Shopper’s tip
Bramley cooking apples are best for this recipe. Choose those that are unblemished.

Recipe taken from Clever Cooking for One or Two, Dairy Cookbook.

Luxury Florentines

Luxury florentines
Devine delights. And they look so fabulous too!
Time 50 mins
110 calories per Florentine
6G fat of which 2.8G is saturated
Suitable for vegetarians
Makes 20
Unsalted butter 50g (2oz)
Single cream 90ml (3fl oz)
Soft dark brown sugar 75g (3oz)
Orange 1 small, finely grated zest and 1 tbsp juice
Plain flour 50g (2oz)
Flaked almonds 50g (2oz)
Mixed cut peel 50g (2oz)
Glacé cherries 50g (2oz), quartered
Glacé pineapple or crystallised
stem ginger 25–40g (1–11⁄2oz), chopped
Angelica 25–40g (1–11⁄2oz), chopped
Dark chocolate 100g packet, broken into pieces
1 Preheat oven to 180°C/350°F/Gas 4. Line 3–4 baking trays with baking paper.
2 Put butter, cream, sugar, orange zest and juice into a large saucepan and stir over a moderate heat until melted and smooth.
3 Add flour, almonds, peel, cherries, pineapple and angelica to pan and mix well. Allow mixture to cool a little.
4 Put teaspoonfuls of mixture onto prepared trays, spacing well apart. Bake in batches for 10–12 minutes until spread out thinly and lightly browned.
5 Allow florentines to cool until cold on baking trays. When quite cold, melt chocolate (see page 93) and spread evenly over the smooth underside of each florentine. Allow chocolate to set and store in an airtight
container, interleaved with nonstick foil or baking paper.

Divine delights. And they look so fabulous too! Could you resist one?

Luxury Florentines from the Dairy Diary 2010

Luxury Florentines from the Dairy Diary 2010

Time 50 mins
110 calories per Florentine
6G fat of which 2.8G is saturated
Suitable for vegetarians
Makes 20

Unsalted butter 50g (2oz)
Single cream 90ml (3fl oz)
Soft dark brown sugar 75g (3oz)
Orange 1 small, finely grated zest and 1 tbsp juice
Plain flour 50g (2oz)
Flaked almonds 50g (2oz)
Mixed cut peel 50g (2oz)
Glacé cherries 50g (2oz), quartered
Glacé pineapple or crystallised stem ginger 25–40g (1–11⁄2oz), chopped
Angelica 25–40g (1–11⁄2oz), chopped
Dark chocolate 100g packet, broken into pieces

1 Preheat oven to 180°C/350°F/Gas 4. Line 3–4 baking trays with baking paper.

2 Put butter, cream, sugar, orange zest and juice into a large saucepan and stir over a moderate heat until melted and smooth.

3 Add flour, almonds, peel, cherries, pineapple and angelica to pan and mix well. Allow mixture to cool a little.

4 Put teaspoonfuls of mixture onto prepared trays, spacing well apart. Bake in batches for 10–12 minutes until spread out thinly and lightly browned.

5 Allow florentines to cool until cold on baking trays. When quite cold, melt chocolate (see page 93) and spread evenly over the smooth underside of each florentine. Allow chocolate to set and store in an airtight container, interleaved with nonstick foil or baking paper.

A Dairy Diary 2010 recipe.

Ploughman’s Lunch Chutney

No Ploughman’s Lunch is complete without this great Chutney.

Ploughman's Lunch

Ploughman's Lunch

Preparation time: 1 hour
Cooking time 3-3½  hours
Makes approximately 2.3kg  (5lb)

Cooking apples 1.8kg (4lb) peeled, cored and roughly chopped
Onions 900g (2lb) peeled, halved and thickly sliced lengthways
Dry cider 500ml (16fl oz)
Sultanas 175g (6oz)
Seedless raisins 175g (6oz)
Salt 25g (1oz)
Ground ginger 15g (½oz)
Sweet paprika 1 tbsp
Clear honey 225g (8oz)
Soft dark brown sugar 110g (4oz)
Distilled malt vinegar 900ml (1½pints)
Clean jars and acid resistant lids

1 Place the apples and onions in a large, heavy-based preserving pan. Add the cider and cook over a moderate heat for 20 minutes, until the apples and onions start to soften.

2 Add the sultanas, raisins, salt, ginger, paprika, honey and sugar to the pan. Pour in half of the vinegar, stir well and cook for 20 minutes.

3 Stir in the remaining vinegar and bring to the boil, stirring occasionally. Then, reduce the heat and allow the chutney to cook at a gentle bubble until reduced by approximately two-thirds, or until when a spoon drawn through the centre leaves a gap that is slow to close up. Stir the chutney frequently to prevent it burning.

4 Remove the pan from the heat and allow the chutney to cool until cold, then spoon into clean jars. Using a clean skewer, work the skewer backwards and forwards through the chutney to remove any air bubbles.

5 Wipe the tops of the jars clean, and then cover with acid-proof lids. Store in a cool, dark, dry and airy cupboard. Preferably, allow the chutney to mature for 2-3 months before using.

Recipe taken from the Around Britain Dairy Cookbook.

Wholesome raisin scones

Home-baked scones are a fabulous comfort food – tasty, great texture and surprisingly good for you.

Wholesome Raisin Scones

Wholesome Raisin Scones

Time 45 minutes
Makes 14
Suitable for vegetarians
Suitable for freezing

Raisins 175g (6oz)
Orange juice 3 tbsp
Self-raising flour 225g (8oz)
Wholemeal flour 225g (8oz)
Baking powder 4 tsp
Caster sugar 50g (2oz), plus extra for sprinkling
Butter 150g (5oz)
Buttermilk 284ml carton
Egg 1 large, beaten
Milk for brushing

1 Soak raisins in orange juice in a small bowl for 10–15 minutes. Preheat oven to 425ºC/425ºF/Gas 7.

2 Sift both flours with baking powder into a large bowl, mix in sugar, then rub in butter and make a well in centre.

3 Add soaked raisins (including any remaining liquid), buttermilk and egg to flour and mix to make a soft, slightly sticky dough. Knead lightly on a floured surface, just enough to smooth. Roll out to 2.5cm (1in) thick.

4 Using a floured, 6.5cm (2½ in) plain round cutter, stamp out circles from dough and place on a baking tray. Re-knead and re-roll trimmings and stamp out more scones.

5 Brush scones with a little milk and bake for 12–15 minutes, until well-risen, golden brown and sounding hollow when tapped on base. Sift caster sugar over tops and cool.

A Dairy Diary 2007 recipe.

Spiced bread pudding

Looking for a healthy snack? Try this tasty twist on the traditional bread pudding.

Spiced bread Pudding

Spiced bread Pudding

Preparation time 25 minutes
Cooking time 35 minutes
Makes 16 squares
Suitable for vegetarians
Suitable for freezing

Wholemeal sliced bread 300g (11oz), cut into 2.5cm (1in) squares
Semi-skimmed milk 300ml (½pint)
Egg 1, beaten
Low fat margarine 75g (3oz)
Raisins 110g (4oz)
Sultanas 50g (2oz)
Brown sugar 110g (4oz)
Ground cinnamon 1 tbsp
Grated nutmeg 1 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Grease a rectangular sandwich tin that measures approximately 23 x 20cm (9 x 8in).

2 Place the bread and milk in a large bowl and mix together. Leave to soak for 5 minutes then add all of the remaining ingredients and mix well. Press into the sandwich tin.

3 Bake for 30–35 minutes until golden brown. Remove from the oven and leave in the tin to cool and then, when cool, turn out and cut into squares.

Cook’s tip
Replace the sultanas with other dried fruits, if you prefer – try blueberries, cranberries or cherries.

Recipe taken from the Hearty & Healthy Dairy Cookbook

Brunchtime French Toasts

Perfect for using up leftover egg, bacon and tomato. And it’s quick and easy too!

Brunchtime French Toasts

Brunchtime French Toasts

Preparation time 5 minutes
Cooking time 15 minutes
Calories per portion 645 Kcal
Fat per portion 42g
of which saturated 8.3g
Serves 1

Egg 1, beaten
Salt and freshly ground black pepper
Wholemeal bread 1 slice
Vegetable oil 2 tbsp
Lean trimmed back bacon 2 rashers, de-rinded
Field mushroom 1, wiped, peeled and sliced
Tomato 1, thickly sliced
Snipped chives to garnish

1 Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.

2 Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.

3 Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.

4 Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.

5 To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

leftover egg, bacon and tomato.
1 … 103 104 105 106
Blog at WordPress.com.