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Recipe of the Week: Tuna, Avocado & Fennel Salad

Tuna and Avocado Salad

One of the best ways to ensure we are getting all the right nutrients is to eat a ‘rainbow’ of colours.

Each day this week enjoy a different salad for lunch – see how inventive you can be with different veg, salad, fruit, nuts, seeds, cheeses, fish, meat and dressings.

The possibilities are endless. Why not try this one today:

Tuna, Avocado & Fennel Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 296 per portion
Fat 20g (3.7g sat) per portion

Ingredients

  • Tuna in water 200g can, drained
  • Light mayonnaise 3-4 tbsp
  • Lime 1, juice only
  • Avocado 1, peeled, stoned and diced
  • Fennel bulb ½ small, very thinly sliced
  • Salad leaves 60g packet

Instructions

  1. Mix together tuna, mayonnaise and lime juice.
  2. Add avocado, season to taste and gently stir together.
  3. Divide salad leaves between two plates. Spoon tuna mix on top.

#summer #win #competition #salad

10 things we should all do this summer plus win a £50 Garden Centre Voucher

10 things to do this summer

10 things we should all do this summer

As last Monday heralded the official start of summer here are a few suggestions to make the most of the season

 1 Go to the seaside.

As we’re a small island nation most of us can drive to the sea in less than 2 hours. In fact the village considered furthest away from the coast in Britain is Coton in the Elms, Derbyshire; a mere 70 miles from the sea.

There’s something magical about the seaside. Everything smells good (even those fried doughnuts!), the sound of the waves and seagulls lull you into a relaxed state and for me, it always reminds me of childhood day trips and holidays. So breathe deep and enjoy the sea air!

2 Write exercise in your Dairy Diary.

With a hectic life, it’s not always easy to fit in exercise but I have found a very nifty trick to sticking to my new found ability to run (it only took me 40 years!!) – write it in the diary. If it’s there on paper, slotted into an available gap you’re far more likely to stick to it. You can even tick it off when you’ve done it and feel really virtuous!

3 Make a holiday photo collage.

How many holiday photos do you have stashed away on the computer or in old dusty albums in a drawer somewhere? Enjoy them instead! Choose one really lovely image from each holiday and make a collage – either with prints or make one with digital photos online and get it printed via a photo website. Frame your creation and put it somewhere you can see it every day and remember all those cherished moments.

4 Treat yourself to a pedicure and show off your toes.

Summer means sandal time, so book yourself in for a proper pedicure – I love Shellac or Minx because they last and you can enjoy gorgeous shiny or sparkly toe nails all summer long.

5 Go on a picnic.

Make this an impromptu affair with a blanket, a few of your favourite foods (homemade or bought from your local deli), and your favourite view. Bliss.

6 Explore local footpaths.

When going walking we often head off in the car to some ‘route’ I’ve found in a walking book. This summer, instead I plan to explore our locality and discover where all those public footpaths lead to that we have never walked. I just hope we don’t get too lost!

7 Wear your favourite dress on an ordinary day.

We so often save gorgeous clothes for ‘best’. But how often do we actually get to wear them? Tomorrow, wear that beautiful dress and enjoy it rather than saving it for a special occasion that may never arise.

8 Spend the evening in the garden.

Whizz up a dip and take it into the garden with a bag of crisps or crudité and a chilled bottle of rosé or elderflower fizz. You’ll probably need a blanket or warm cardigan but enjoy the long summer evenings and having some tv-free time.

9 Plant lavender.

The fragrance of lavender is so relaxing it’s perfect for the garden. Plant one or two bushes near to where you sit or come in and out of the house and enjoy the scent all summer. Don’t forget to enter this month’s prize draw to win a £50 garden voucher and you could buy a whole gardenful of lavender! <link>

10 Make a different salad for lunch every day this week.

One of the best ways to ensure we are getting all the right nutrients is to eat a ‘rainbow’ of colours. Each day this week enjoy a different salad for lunch – see how inventive you can be with different veg, salad, fruit, nuts, seeds, cheeses, fish, meat and dressings. The possibilities are endless. Why not try this one today:

 

Tuna and Avocado Salad

 

Tuna, Avocado & Fennel Salad

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 296 per portion
Fat 20g (3.7g sat) per portion

Ingredients

  • Tuna in water 200g can, drained
  • Light mayonnaise 3-4 tbsp
  • Lime 1, juice only
  • Avocado 1, peeled, stoned and diced
  • Fennel bulb ½ small, very thinly sliced
  • Salad leaves 60g packet

Instructions

  1. Mix together tuna, mayonnaise and lime juice.
  2. Add avocado, season to taste and gently stir together.
  3. Divide salad leaves between two plates. Spoon tuna mix on top.

#summer #win #competition #salad

 

Win a £50 Garden Centre Voucher

Win a £50 Garden Centre Voucher

Dairy Diary is giving you the chance to win a £50 voucher to spend on whatever you fancy in over 200 garden centres and nurseries throughout the UK.

To enter simply answer the following question:

How many easy half-day projects are there in Seasonal Garden Ideas? (Hint: the answer can be found on the Seasonal Garden Ideas page)

ENTER

Seasonal Garden IdeasSeasonal Garden Ideas is a beautiful book featuring easy half-day projects, with easy-to-follow instructions, to add beauty to any garden.

There is lots to do through all four seasons: spring, summer, autumn and winter.

Now available for just £3.99!

READ MORE

Recipe of the Week | Apricot Cookies

Apricot Cookies from the Dairy Diary

Easy to bake in no time and perfect for lunchboxes and picnic hampers.

Apicot Cookies

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 110g (4oz)
  • Soft cheese 175g (6oz)
  • Self-raising flour 225g (8oz)
  • Ground almonds 75g (3oz)
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Fudge pieces 75g (3oz), chopped if necessary

Instructions

  1. Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.
  2. Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.
  3. Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.
  4. Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

A Dairy Diary recipe

 

#recipeoftheweek

#apricots

#cookies

Recipe of the Week | Brie with Redcurrant Jelly

Brie with redcurrant jelly

Brie with Redcurrant Jelly

Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!

Recipe taken from Around Britain Dairy Cookbook.

CLICK HERE FOR RECIPE

Recipe of the Week | Cherry & Pistachio Chocolate Squares

Cherry & Pistachio Chocolate Squares

An easy, no-bake recipe that’s perfect to make with children.

It may be naughty,
but it’s very VERY nice!

Cherry & Pistachio Chocolate Squares

  • Servings: 20 squares
  • Difficulty: medium
  • Print

Calories 211 per portion
Fat 13g (6.6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 125g (4½oz), diced
  • Dark chocolate 300g (11oz), broken into squares
  • Golden syrup 3 tbsp
  • Glacé cherries 100g (3½oz), halved
  • Pistachio nuts 50g (2oz), chopped
  • Sultanas 50g (2oz)
  • Digestive biscuits 200g pack, broken into pieces

Instructions

  1. Line a 20cm (8in) square tin with clingfilm.
  2. Put the butter, chocolate and golden syrup into a large microwave-proof bowl. Microwave on medium power for 1-2 minutes until the chocolate has melted, stirring after every 20 seconds and checking the chocolate does not overheat.
  3. Add the other ingredients and mix well. Spoon into the prepared tin and spread out evenly. Leave to cool.
  4. Chill for at least an hour (or until set) and then remove from the tin, peel off the cling film and cut into 20 squares.

Cook’s tips
Take care when melting the chocolate – if it is cooked for too long it will seize.
These squares will keep for a week wrapped in foil in the fridge or freeze for 3 months.
Use any dried fruits you have in the cupboard.

 

Fantastic Food For Less cookbookThese recipes are taken from
our gorgeous cookbook,
Fantastic Food for Less,
which is HALF PRICE this month.

Get in quick before they sell out!

READ MORE

You won’t regret it – the recipes are outstanding.

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National Barbecue Week | WIN a Gorgeous Barbecue!

3 Easy Barbecue Recipes

3 Easy Barbecue Recipes you’ll Cook Again and Again

It’s National Barbecue Week, so what better excuse to get out in the garden and cook up some delicious grub?
(Keep a brolly handy just in case!)

Win a Portable BBQ

Here’s your chance to WIN a Gorgeous Barbecue!

ENTER

 

These three barbecue recipes are really easy and taste fantastic.

 

Halloumi-with-Wild-Rocket

Halloumi with Wild Rocket

  • Difficulty: easy
  • Print

Calories 528 per portion
Fat 45g (26g sat) per portion
Suitable for vegetarians

Ingredients

  • Halloumi 250g packet, drained
  • Olive oil 2 tbsp plus 1 tsp
  • Lime 1, juice only
  • Garlic 2 cloves, peeled and finely chopped
  • Freshly ground black pepper
  • Wild rocket and salad leaves 50g packet, to serve

Instructions

  1. Cut the Halloumi into 6–8 thick slices and place in a non-metallic dish.
  2. Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.
  3. Oil, then heat a griddle pan over a medium heat or heat the barbecue. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.
  4. Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Cook’s tips
There is no need to add salt to the dish as Halloumi is already quite salty.
You could also serve with griddled sweet peppers.

 

Spiced-Chicken-in-a-Bun

Spiced Chicken in a Bun

  • Difficulty: easy
  • Print

Calories 613 per portion
Fat 28g (4g sat) per portion

Ingredients

  • Skinless chicken breasts 2
  • Lemon 1 small, juice only
  • Olive oil 1–2 tbsp
  • Harissa paste 1 tsp
  • Salt
  • Rustic rolls 2
  • Mayonnaise 1–2 tbsp
  • Little Gem lettuce 1, trimmed, washed and sliced
  • Tomato 1 large, sliced
  • Red onion 1 small, peeled and finely sliced

Instructions

  1. Put the chicken breasts, skinned-side down, on a large piece of cling film and slash them a couple of times so they can be opened out. Put another piece of cling film on top, then bash the meat with a rolling pin until it is about 1cm (about ½in) thick all over.
  2. In a small bowl, mix together the lemon juice, oil, harissa paste and salt.
  3. Brush the harissa mix liberally over the chicken, discarding any leftover harissa mix.
  4. Preheat a griddle or barbecue over a medium heat and cook the chicken for 7 minutes on each side, or until the juices run clear.
  5. Meanwhile, cut each roll in half and spread with mayonnaise. Fill with lettuce, tomato slices, chicken and red onion. Serve straight away.

Cook’s tip
Harissa paste, once opened, should be stored in the fridge. To use up any that is leftover, stir a little paste into couscous or Greek yogurt and chopped mint for a spicy Moroccan-style side dish.

These two recipes are taken from the Just for One or Two cookbook, a gorgeous book that shows you how to cook delicious meals for one or two people with little effort and minimal waste.

 

 

 

Lamb, Apricot & Coriander Burgers

Lamb, Apricot & Coriander Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 326 per portion
Fat 19g (7.6g sat) per portion
Suitable for freezing

Ingredients

  • Minced lamb 450g (1lb)
  • Dried apricots 25g (1oz), finely chopped
  • Shelled pistachio nuts 25g (1oz), finely chopped, optional
  • Chopped coriander or mint 1 tbsp
  • Lemon ½, grated zest and juice
  • Ciabatta buns, salad and relish to serve

Instructions

  1. In a large bowl, mix first five ingredients together. Season.
  2. Using slightly damp hands shape mixture into four 9cm (3½in) burgers. Cover and chill for 20 minutes.
  3. Cook burgers on a barbecue or under a moderate grill for 6-8 minutes on each side until cooked and any juices run clear.
  4. Serve in a ciabatta bun with salad and relish.

This recipe is taken from this year’s Dairy Diary and was kindly supplied by http://www.simplybeefandlamb.co.uk

 

And don’t forget to enter our competition to win a gorgeous Bentley Portable Kettle Barbecue.

Enter here.

#nationalbarbecueweek

#barbecuerecipes

#tripletested

#win

#competition

 

 

 

 

 

 

 

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