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THE must-do recipe for Halloween

Halloween Pumpkin Muffins

Halloween Pumpkin Streusel Muffins

Halloween is looming and my quest to find inexpensive costumes and then the inevitable sweet rationing will soon begin.

Whilst I’m not a big fan of the whole event, I do have three children so I need to enter into the spirit.

I love face painting and in
our house anything goes;
it doesn’t need to be scary.

In fact last year one of my little ones randomly chose ‘blue otter’, which baffled the neighbours!

I do love pumpkin carving. Choosing a few random sized pumpkins and carving something wacky is great fun and you can’t beat the glow of candlelight for atmosphere. (Just be careful folks, those Halloween costumes can be VERY flammable.)

And what to do with the leftover pumpkin?

Dairy Diary has the perfect recipe – it tastes SO good and it easy enough to make with the children.

 

 

Pumpkin Streusel Muffins

  • Servings: makes 12
  • Difficulty: easy
  • Print

Calories 288 per portion
Fat 12g (7.1g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 150g (5oz)
  • Plain flour 300g (11oz)
  • Baking powder 2 tsp
  • Ground cinnamon 1 tsp
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 200ml (7fl oz)
  • Pumpkin 275g (10oz), peeled, deseeded and grated
  • Raisins 75g (3oz)
  • Self-raising flour 50g (2oz)
  • Demerara sugar 50g (2oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
  2. In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
  3. In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
  4. Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.

 

Dairy Diary 2017For lots more gorgeous recipes like this why not treat yourself to the 2017 Dairy Diary.

Only £7.99!! Click here to find out more.

 

 

 

 

#halloweenrecipe

#pumpkin

#dairydiary

Recipe of the Week | Easy Chicken Curry

A taster from the 2017 Dairy Diary

This mild chicken curry is a winner with all the family.

Easy Chicken Curry

Easy Chicken Curry

This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small). A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#diaryofthefuture

#getorganised

#curryrecipe

The Diary of the Future!

Dairy Diary 2017 - the diary of the future

Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.

Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.

But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?

Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’

Take a look at this brand new device here.

You guessed it. It’s a real life paper diary.

One with delicious recipes, fab features, a handy pocket and even date stickers. 

Yes, of course, it’s the Dairy Diary!

The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.

From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.

For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!

Fancy a taster? This mild chicken curry is a winner with all the family.

Easy Chicken Curry

Easy Chicken Curry

This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small). A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#diaryofthefuture

#getorganised

#curryrecipe

Competition! Win a Gourmet Gadgetry Chocolate Fountain plus Chocolate Mint Biscuit Bars Recipe

Win a Chocolate Fountain

Win a Gourmet Gadgetry Chocolate Fountain

Dairy Diary and Lakeland are offering you the chance to win the chocoholic’s ultimate dream – just imagine liquid chocolate gently cascading down the tiers of this fountain of sheer indulgence.

Certain to be a real show-stopper at any party.

ENTER

 

Deliciously retro, these biscuit bars will go down a storm.

Taken from the fabulous 2017 Dairy Diary, which is on sale now! Click here.

 

Chocolate Mint Biscuit Bars

Chocolate Mint Biscuit Bars

  • Servings: Makes 10
  • Difficulty: easy
  • Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Plain flour 175g (6oz)
  • Icing sugar 175g (6oz)
  • Peppermint extract ½ tspDark chocolate 175g (6oz), chopped

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
  2. In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
  3. Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

 

 

#chocolateweek
#win
#competition
#recipeoftheweek
#chocolateweek
#chocolaterecipes
#yum

It’s Chocolate Week!!

River of Chocolate Willy Wonka

Enjoy these AMAZING recipes

As this week is Chocolate Week I couldn’t resist sharing two of our most delectable chocolate recipes with you.

But first, a few choccie facts!

  • The Famous Chocolate River in the original Charlie & the Chocolate Factory film was made from 15,000 gallons of water mixed with chocolate and cream.
  • We’re a continent of chocolate lovers – Europeans eat almost half of the world’s chocolate.
  • In celebration of its 100th birthday, Thornton’s created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
  • So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000km which is longer than the circumference of the Earth.

Facts courtesy of The Telegraph .

Now, time for chocolate!!

 

Chocolate Mint Biscuit Bars

Chocolate Mint Biscuit Bars

  • Servings: Makes 10
  • Difficulty: easy
  • Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Plain flour 175g (6oz)
  • Icing sugar 175g (6oz)
  • Peppermint extract ½ tsp

    Dark chocolate 175g (6oz), chopped

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
  2. In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
  3. Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

 

Chocolate Pear Flan

Chocolate Pear Flan

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 555 per portion
Fat 40g (26g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Plain flour 110g (4oz)
  • Drinking chocolate 25g (1oz)
  • Butter 110g (4oz)
  • Desiccated coconut 65g (2½oz)
  • Caster sugar 75g (3oz)
  • Dark chocolate 75g (3oz), chopped, plus extra grated to decorate
  • Egg yolk 1
  • Milk 150ml (¼ pint)
  • Double cream 150ml (½ pint)
  • Pear halves 410g can, drained

Instructions

  1. Preheat the oven to 170°C/150°fan/Gas 3.
  2. Sift 90g (3½oz) of the flour and the drinking chocolate into a bowl. Rub in the butter and stir in the coconut and 50g (2oz) of the sugar then press together gently to form a dough. Press the dough into the base and sides of a 20cm (8in) flan tin. Prick the base and bake for 30 minutes. Cool.
  3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
  4. In a pan, off the heat, beat the egg yolk and the remaining sugar together until thick. Stir in the remaining flour and the milk. Heat, stirring, until the mixture boils and thickens. Simmer for 3 minutes then remove from the heat and stir in the melted chocolate. Cool.
  5. Remove the pastry case from the tin and spread the cold chocolate cream over the pastry. Whip the cream until soft peaks form and then spoon onto the chocolate. Arrange the pear halves on the cream and sprinkle with grated chocolate.

Cook’s tip

The shortbread base and chocolate filling can be prepped in advance but don’t add the whipped cream and pears until just as you are about to serve.

This recipe is taken from Dairy Diary Favourites cookbook. To find out more click here.

 

#chocolateweek

#chocolaterecipes

#yum

Recipe of the Week | Ham & Cheese Soufflé

Ham & Cheese Soufflé from Dairy Diary Favourites

Ham & Cheese Soufflé 

This totally scrumptious Ham & Cheese Soufflé recipe is surprisingly easy to prepare. Tasty and sure to be a total winner with the family! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#delicious

#souffle

#dairydiaryfavourites

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