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Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

Dairy Diary 2016

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 

 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 

 

 

Win a £300 Weekend Break

Win a £300 Weekend Break

Don’t forget to enter our fantastic competition to win a weekend break of your choice worth £300!!

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

Top 3 Bank Holiday Recipes

It’s the bank holiday and autumn is approaching

So let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)

Sticky-Ribs-with-Baked-Potatoes

Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.

Sticky Ribs with Baked Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 431 per portion
Fat 24g (5.9g sat) per portion

Ingredients

  • Pork ribs pack of 6
  • Sunflower oil 1 tbsp
  • Tomato ketchup 2 tbsp
  • Paprika 1 tsp
  • Ground cumin ½ tsp
  • Chilli powder ¼ tsp
  • Salt and freshly ground black pepper
  • Baking potatoes 2, scrubbed and pricked
  • Cooked corn on the cob 2, to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.
  2. Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.
  3. Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.
  4. Serve the cooked ribs and potatoes with corn on the cob if you like.

Cook’s tips Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.

Falafel Pittas with Fruity Crunchy Salad

You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.

Falafel Pittas with Fruity Crunchy Salad

These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Speedy Summer Berry Sorbet

  • Servings: 4-6
  • Difficulty: easy
  • Print

A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.

Speedy-Summer-Berry-DessertCalories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians

Ingredients

  • Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
  • Blackcurrant cordial 6 tbsp, undiluted
  • Mint leaves to decorate (optional)

Instructions

  1. Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.
  2. Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.
  3. Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.

Cook’s tips Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.

Fantastic Food For Less cookbookAll are taken from one of my favourite cookbooks,  Fantastic Food For Less, which is available for just £7.99.

Buy

#bankholiday #alfresco

Recipe of the week: Raspberry Mango Stilton Salad

Raspberry Mango Stilton Salad

Raspberry Mango Stilton Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Raspberry vinegar 6 tbsp
  • Olive oil 4 tbsp
  • Dijon mustard 1 tsp
  • Caster sugar 1 tsp
  • Salt and freshly ground black pepper
  • Raspberries 250g (9oz)
  • Mango 1 peeled, stoned and cubed
  • Stilton cheese 110g (4oz), cubed
  • Salad leaves 150g bag

Instructions

  1. To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.
  2. Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.
  3. Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing
  4. Serve immediately with some crusty bread to mop up the dressing.

 

Cook’s tip

If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

 

Recipe taken from Just One Pot.

Chicken Satay with Indonesian-style Salad

Chicken Satay with Indonesian-style Salad

Us Brits love a good barbecue don’t we?

As soon as the sun peeps from behind the clouds we dash off for supplies and the scent of burning charcoal drifts across the land.  

This relaxed, informal way of eating is a great way to unwind and enjoy the company of good friends, but it needn’t be boring beef burgers – jazz up your barbie with some Dairy Diary favourites.

Try this Chicken Satay recipe and then click over to Top Six Barbecue Favourites. at https://dairydiarychat.co.uk/2014/07/21/top-five-barbecue-favourites/

Chicken Satay with Indonesian-style Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 325 per portion
Fat 13.6g (7.5g sat) per portion

Ingredients

  • Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
  • Peanut or satay cooking sauce 150-200g (5-7oz)
  • Coconut milk 175ml (6fl oz)
  • Lime 1, grated zest and juice of ½ and the rest cut into wedges
  • Mixed vegetable stir-fry 350g pack

Instructions

  1. Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.
  2. Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.
  3. Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.
  4. Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.
  5. Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.
  6. Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

 

 

Rich Lemon Chicken recipe

Rich Lemon Chicken

Rich Lemon Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 238 per portion
Fat 10g (2.8g sat) per portion

Ingredients

  • Olive or sunflower oil 1 tbsp
  • Chicken thighs 1kg (2¼lb) or 6, skinned, boned, meat cut into chunks
  • Onion 1, peeled and chopped
  • Lemon 1, grated zest and juice
  • Chicken stock 300ml (½ pint)
  • Fresh thyme sprigs 2, or ½ tsp dried
  • Salt and freshly ground black pepper
  • Egg yolks 2
  • Parsley or chives small bunch, finely chopped
  • Cooked macaroni or small pasta shapes to serve (optional)Instructions
  1. Heat the oil in a large lidded frying pan over a medium-high heat and add the cubed chicken. Fry for about 5 minutes, stirring occasionally, until lightly browned.
  2. Push the chicken to one side of the pan, then add the onion and fry for 5 minutes until softened.
  3. Add the lemon zest and juice, then the stock, thyme and a little salt and pepper. Bring to the boil, stirring, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
  4. Scoop the chicken out of the pan with a slotted spoon and keep warm. Beat the egg yolks together in a bowl, then gradually beat in the hot stock and onions until smooth.
  5. Return the sauce to the pan and cook over a low heat, stirring constantly until it has lightly thickened. Return the chicken to the pan and stir in the chopped herbs. Serve with cooked pasta, if using.

Cook’s tips Be careful not to overheat the sauce at the end when thickening with the egg yolks; if it boils, they will curdle. If you are short of time, you may prefer to use 600g (1lb 5oz) of ready-diced chicken thigh meat, chicken breast mini fillets or turkey breast slices.

A Dairy Cookbook recipe.

#recipes #chicken #greek

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