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Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

  • Servings: 4
  • Difficulty: easy
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Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians

Ingredients

  • Trifle sponges 4, about 110g (4oz), broken into pieces
  • Strawberries 350g (12oz), sliced
  • Caster sugar 2 tbsp
  • Pimms 4 tbsp
  • Reduced fat custard 425g can
  • Double cream 200ml (7fl oz)
  • Low fat natural yogurt 150g (5oz)
  • Orange, grated rind of half
  • Lemon, grated rind of half
  • Halved strawberries and orange rind curls to decorate

Instructions

  1. Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
  2. Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
  3. Decorate with strawberries and citrus rind curls.

Read Strawberry Trifle with Pimms on the Dairy Diary website

#trifletested #dessert

Goat’s Cheese Soufflés with a Walnut Salad

Goat's Cheese Soufflé

Goat’s Cheese Soufflés with a Walnut Salad

  • Servings: 4
  • Difficulty: medium
  • Print

Calories 520 per portion
Fat 42.9g (19.6g saturated)
Suitable for vegetarians

Ingredients

  • Butter 75g (3oz)
  • Parmesan-style vegetarian cheese 50g (2oz), finely grated
  • Plain flour 50g (2oz)
  • Full fat milk 300ml (½ pint)
  • Rindless goat’s cheese 100g (3½oz), broken into pieces
  • Eggs 4, separated
  • Salt and freshly ground black pepper
  • Ground nutmeg a couple of generous pinches
  • Mixed salad leaves 50g (2oz), such as watercress, baby spinach and rocket
  • Walnut pieces 25g (1oz)
  • Olive oil 2 tbsp
  • Lime 1, juice only

Instructions

  1. Melt 25g (1oz) of the butter and use it to grease four 200ml (7fl oz) soufflé dishes. Then sprinkle with some of the Parmesan-style cheese. This gives the soufflés something to stick to as they rise. Set the dishes on a baking sheet.
  2. Melt the remaining butter in a large saucepan, add the flour and mix well. Remove the pan from the heat and gradually add the milk, whisking well after each addition. Then return the pan to the heat and bring the sauce to the boil, whisking all the time. Continue cooking for about 1 minute, still whisking, until you have a smooth thick sauce. Remove the pan from the heat and leave to cool for 10 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
  3. Beat in the goat’s cheese and remaining Parmesan-style cheese. Then beat in the egg yolks. Season with salt, pepper and nutmeg.
  4. Whisk the egg whites with an electric hand whisk until they form stiff peaks. Fold one-third into the cheese sauce with a metal spoon, then gently fold in the rest. Spoon the mix into the prepared dishes and bake for 15–20 minutes or until golden and well risen.
  5. Drizzle the salad and walnuts with oil and lime juice and serve as soon as the soufflés come out of the oven.

 

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Bravo for British asparagus

Bravo for British asparagus

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Bravo for British asparagus and the MOST amazing asparagus recipe

We’re five days into May and the British asparagus season is in full swing – hurrah!

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Top 12 Recipes for Spring

Top 12 recipes for spring

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Top 12 Recipes for Spring

This week I would like to share with you my favourite spring recipes.

These snacks, meals and bakes use gorgeous seasonal ingredients, are simple to create and taste delicious.

Which will become your favourite?

Asparagus Risotto

Potato, Beetroot & Mackerel Salad

Sea Bass with Asparagus

Broccoli & Apple Soup

Simple Roast Lamb

Mini Carrot Cakes

Asparagus with Poached Eggs

Quick Prawn Wraps

Salmon & Ginger Fishcakes

Rhubarb Sorbet

Danish Pastries

Green Omelette

#tripletested

Potato, Beetroot & Mackerel Salad

Potato, beetroot & mackerel salad

Potato, Beetroot & Mackerel Salad

Time 25 mins
Serves 4
Calories 494
Fat 36 of which 7g is saturated

New potatoes 450g (1lb), scrubbed and halved
Olive oil 6 tbsp
Red wine vinegar 3 tbsp
Caster sugar 2 tsp
Grainy mustard 2 tsp
Sugarsnap peas 100g (3½oz), shredded
Spring onions ½ bunch, thinly sliced
Smoked peppered mackerel 250g (9oz), skinned and broken into chunks
Cooked beetroot 200g (7oz), cut into matchsticks

1 Cook potatoes in simmering water for 10-15 minutes, until tender. Drain well.

2 Meanwhile, mix oil, vinegar, sugar and mustard together.

3 Put sugarsnap peas in a salad bowl with spring onions, mackerel and beetroot.

4 Add potatoes to the bowl with dressing and fold gently together.

A Dairy Diary recipe.

 

 

 

 

#tripletested #recipes

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