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Celebrating 35 years of fantastic customers!

Dairy Diary Favourites cookbook

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Celebrating 35 years of fantastic customers!

As a child, daily I watched my parents go out to work in jobs they hated. They rarely moaned but I knew they were unhappy in their work and just did what needed to be done to pay the bills.

I thought that this was what life was like as an adult and I didn’t particularly relish the prospect. So, when I found a job I loved (this one!) it came as a very pleasant surprise.

One of the main reasons that I love my job is
the support and loyalty we receive from our
customers. It is a delight to work on a product
that is enjoyed and cherished by so many.

I attended a conference last week held by one of our dairy customers and it talked about how much trust customers have in their milkman. It made me think about our consumers and the trust we have too. It’s a big responsibility to create a book that’s loved and trusted but year-after-year we are inundated with letters and phone calls of praise.

One of our customers even shared with us her love of diary keeping (and the Dairy Diary) in a Radio 4 Listening project. It’s a sad listen as Rachel has suffered devastating tragedy but she continues to document her daily life.

http://www.bbc.co.uk/programmes/b04kf5zq

We also received a letter from a loyal purchaser who has had every single edition of the Dairy Diary since its inception but has never written in a single one as she loves them too much! She charmingly referred to them as her ‘old friends’.

Plus my family favourite recipe

Dairy Diary is 35 years old this year and we celebrate this with our new cookbook; Dairy Diary Favourites. It features 100 much-loved recipes, including at least one from every single edition.

I’ve struggled to choose my favourite as there are so many but this is one that is always a winner with my family – and it’s easier than you think!

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

Recipe of the Week: Decadent Red Velvet Cake

Decadent Red Velvet Cake

What a beautiful bake! A must-try and must-taste recipe from the 2017 Dairy Diary.

The Dairy Diary is unique, practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million, Dairy Diary has been Britain’s favourite home diary since 1982!

Click here to buy your copy and enjoy recipes year-round.

 

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

The iconic 2017 Dairy Diary is available to buy for just £7.99 from the milkman or online here.

#behindthescenes #dairydiary #redvelvetcake #tripletested

Peek Behind the Scenes of the Dairy Diary

Dairy Diary photography

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Peek Behind the Scenes of the Dairy Diary

This week we have a special guest blogger writing for us.

Let me introduce to you Leah Figiel.

Emily & Leah

Emily & Leah

Hi, I’m Leah.

For my work experience; I booked a placement for two weeks working with the Dairy Diary. I wanted to see the ins and outs of publishing and what they expect – for it relates to something that I’d like to do as a future career.

On one day, I had the privilege to be involved in a food photoshoot for the Dairy Diary in London; working with photographer Steve Lee, food stylist Sara Lewis and assistant Doug (not forgetting the two ADORABLE dogs – Dusk and Gypsy!). They all did an exceptional job of capturing the yumminess of the recipes in the future Dairy Diary…

When we arrived at Topham Studios. Steve kindly explained to me clearly what he was photographing, and the importance of the equipment used to shoot the recipes. Emily and I then had a sneak-peek at all of the props that Olivia Wardle had artfully constructed. We went downstairs to the prop room to make some final adjustments for the shoot.

I had no clue of how much prep
was needed to just take pictures
of seven (delicious) dishes

My love for colour schemes and detailed, quirky items were expressed in this very emporium. Naturally, I could’ve spent hours in what seemed to be as an Aladdin’s Cave – but we had important work to do. To the studio we returned: armed with props to fully accentuate the magic of what Sara had crafted.

After hours of tweaking, photographing, fussing the dogs and ‘testing’ out each recipe to see just how tasty they were – seven recipes were ready.

My time at the studios taught me that presentation is key – and that you must always keep the consumers in mind. Although the work done in that day was very essential to the whole idea of the diary, which meant that we had to create each shot perfectly – I thoroughly enjoyed it, not even realising that a full day had been reserved for the project. Time flies when you’re having fun: doesn’t it?

 

And Leah’s favourite recipe from the Dairy Diary? Here it is:

Decadent Red Velvet Cake

 

 

Decadent Red Velvet Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.

 

The iconic 2017 Dairy Diary is available to buy for just £7.99 from the milkman or online here.

 

#behindthescenes #dairydiary #redvelvetcake #tripletested

Recipe of the Week: Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Wrap your mittened fingers around a mug of this scrumptious drink this autumn and you’ll soon feel warm and cosy

Hazelnut Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 267 per portion
Fat 13g (5g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Chocolate hazelnut spread 3 tbsp
  • Orange ¼, finely grated zest

Instructions

  1. Heat the milk in a pan with the chocolate spread, stirring until dissolved. Stir in the orange zest, pour into cups and serve immediately.

This is taken from our fantastic new cookbook; Dairy Diary Favourites.. To find out more click here.

 

 

#getorganised #autumn #september #tripletested #hotchocolate

 

 

Home-Cooked Harvest

4 Crowd-Pleasing Treats

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4 Crowd-Pleasing Treats

You know the story too well – harvest looms ahead and you scrabble around the cupboards looking for some tinned goods to donate to the local church/school/community group.

This year, why not break the mould and wrap something homemade and delicious to donate to the older members of your community. Or bake some delicious morsels to sell and raise money for a local charity?

Take inspiration from the brand new 2017 Dairy Diary and the recently released Dairy Diary Favourites cookbook. Here’s a selection of scrumptious bakes as a taster of what the books have to offer.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

Coffee Battenburg

A twist on the classic Battenberg and even more delicious! This mouthwatering Coffee Battenburg is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Oatie Melting Moments

These cute, little, oaty biscuits are melt-in-the-mouth, and the perfect sweet treat alongside a hot drink. These delightful Oatie Melting Moments are from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Orange Cake

This cake is moist, delicious and perfect for cutting up and sharing. A zesty and zingy Orange Cake from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

The legendary Dairy Diary is priced at just £7.99 – to find out more and/or to order your copy click here.

#Harvest #September #Tripletested #DairyDiary #Food #Yummy

Recipe of the Week: Pear & Ginger Trifle

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the Dairy Diary is wonderful.

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipe #trifle #tripletested

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