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Declutter your mind in five easy steps

Declutter your mind in 5 easy steps

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Declutter your mind in five easy steps

Plus gorgeous Raspberry & White Chocolate Muffins

 It’s been an unbelievably busy few weeks in the Dairy Diary office, with five products going to print last Thursday.

Combined with the minutia of daily
life with three children, this resulted
in a VERY cluttered mind.

Now the deadlines have passed and we can enjoy a long weekend, it is definitely time to address this. In our past-paced lives it’s so important for all of us to take a little time out and follow a few simple steps to de-stress and declutter our minds.

 

Here are Dairy Diary’s top tips on how to declutter your mind and feel more serene:

Get everything out of your head onto paper
Use your Dairy Diary to record events that you need to remember and tasks that you want to achieve.

But! Keep only one to-do list
Lists everywhere don’t help at all. Use the daily entries or notes pages in your Dairy Diary to consolidate everything that you need/want to do.

Walk for 20 minutes every day
If at all possible, find a 20 minute window in your diary every day to go out for a walk. Write it in your diary and you’re more likely to do it. This valuable solitude away from the stresses and strains will give you space to think and clear your mind of clutter.

Meet up with friends
It may be tricky to find a time when you’re all free, but do try to put a date in your diary to meet up with friends – even if you have to book it in weeks in advance. A chat and a good laugh works wonders and really helps to get everything out of your head.

Limit technology
With smartphones, tablets and a million and one things online we are constantly bombarded by information. Unless it’s essential for work, only check emails and social media once or twice a day – not every 2 minutes!

I’ll certainly be following these valuable tips, taking time to relax and getting my sanity back! Chill out and enjoy Bank Holiday Monday everyone.

 

And talking of relaxing……..I find one of the best ways to relax is to bake. Today, I’ll be baking these pretty and scrumptious muffins from the 2015 Dairy Diary.

 

Raspberry & White Chocolate Muffins

Raspberry and white chocolate muffinsTime 40 mins
Serves 10
Calories 331
Fat 14g of which 7.6g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 300g (11oz)
Baking powder 3 tsp
Bicarbonate of soda ½ tsp
Caster sugar 110g (4oz)
Butter 75g (3oz), melted
Eggs 3
Natural fat free yogurt 150g (5oz)
Vanilla essence 1 tsp
Raspberries 175g (6oz)
White chocolate 175g (6oz), diced

1 Preheat oven to 190°C/Gas 5. Line a 12 hole muffin tin with 10 muffin cases.

2 Mix flour, baking powder, bicarbonate of soda and sugar together in a bowl.

3 Whisk butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to dry ingredients and combine. Add raspberries and 110g (4oz) chocolate, mix together and then spoon into muffin cases.

4 Bake for 15-20 minutes until well risen and golden. Leave to cool in tin for 10 minutes then cool on a wire rack. Melt remaining chocolate in a bowl over a pan of gently simmering water and drizzle over muffins. Leave for 5-10 minutes to set.

For more information on the Dairy Diary, and how to purchase visit www.dairydiary.co.uk

 

#declutter

Cranberry & Raisin Spotted Dick

Cranberry & Raisin Spotted Dick

Cranberry & Raisin Spotted Dick

A classic pud with a deliciously modern twist. This recipe steams slowly on the hob while you have fun!

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for vegetarians

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

A Dairy Diary recipe

 

 

#recipeoftheweek #spotteddick

Eat Out, In: Easter lunch

Simple and delicious recipes for a relaxed Easter lunch

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Simple and delicious recipes for a relaxed Easter lunch

Enjoy a lovely long weekend, and gather with friends or family to celebrate Easter.

Treat your loved ones to a delicious lunch, it’s simple to prepare and can be left to cook while you socialise.

Broccoli & Apple Soup

Broccoli & Apple SoupThis surprising combination of ingredients, work beautifully together to create a light soup with subtle flavour.

Broccoli is an often forgotten vegetable, but this fab Broccoli & Apple Soup recipe revives it into something scrumptious. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Simple Roast Lamb

Simple roast lambPerfect for a social occasion, everything is cooked in the oven giving you time to enjoy with your guests.

Serves 6
Time 2½–3 hrs plus resting
Calories 625
Fat 34g of which 13g is saturated

Half leg of lamb weighing about 1.8kg (4lb)
Garlic 4 cloves, peeled and chopped
Fresh rosemary 4 sprigs, leaves plucked and chopped
Olive oil 6 tbsp
Small new potatoes 750g (1lb 10oz), scrubbed
Chantenay carrots 500g (1lb 2oz), trimmed and scrubbed
Asparagus 2 bundles weighing about 500g (1lb 2oz), trimmed

1 Preheat oven to 190ºC/Gas 5. Place lamb in a roasting tin. Mix together garlic, rosemary and 2 tablespoons of olive oil with freshly ground black pepper. Spread all over lamb. Roast for 2–2½ hours, depending on how you like your meat cooked.

2 When lamb has an hour left to cook, bring potatoes (cut any big ones in half) and carrots up to boil in pan of water and simmer for 5 minutes. Meanwhile, put remaining oil in a roasting tin in the oven above lamb to heat up. Drain vegetables, add to hot oil and roast for 30 minutes. Remove from oven and add asparagus. Stir well and cook for a further 15 minutes or until vegetables are tender.

3 Leave lamb to rest for 10 minutes before carving. Serve with gravy made from juices.

Cranberry & Raisin Spotted Dick

Spotted DickA classic pud with a deliciously modern twist. This recipe steams slowly on the hob while you have fun!

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for vegetarians

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

Win a set of Denby Monsoon MugsWIN A SET OF GORGEOUS DENBY MUGS

If you’re entertaining with a motley collection of mismatching mugs, why not enter our prize draw to win a set of gorgeous Denby china?

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Happy Easter everyone!

#easterrecipes #win

Celebrate St Patrick’s Day with Chocolate Guinness Cupcakes

Rich Chocolate Guinness Cupcakes

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Chocolate Guinness Cupcakes

It’s St Patrick’s Day tomorrow and to celebrate, why not make these rich gooey chocolate cupcakes.

They are divine!

Time 1 hr
Makes 16
Calories 373
Fat 24g of which 13.6g is saturated
Suitable for vegetarians

Cocoa powder 60g (2½oz)
Guinness 200ml (7fl oz)
Butter 250g (9oz), softened
Caster sugar 300g (11oz)
Eggs 2 large, beaten
Self-raising flour 225g (8oz), sifted
Baking powder 1 tsp
Buttermilk 75ml (2½fl oz)
Double cream 150ml (¼ pint)
Cook’s dark chocolate 150g (5oz), finely chopped
Green sugar and grated white chocolate to decorate, optional

1 Preheat oven to 180°C/Gas 4. Line 16 muffin tin holes with paper muffin cases.

2 Sift cocoa into a pan, add Guinness and bring up to boil, stirring. Cool for 10 minutes.

3 Using an electric mixer, cream 225g (8oz) butter with sugar until light and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, baking powder, buttermilk and cocoa. Mix until blended. Divide mixture between cases, then bake for 25-30 minutes until firm. Leave to cool in tins for a few minutes, then cool completely on a wire rack.

4 Heat cream until almost boiling, then pour onto chocolate and remaining butter. Mix well. Spread onto each muffin and decorate if wished.

A Dairy Diary recipe

 

#stpatricksday

Recipe of the week: Luxury Coffee Truffles

Luxury Coffee Truffles

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Luxury Coffee Truffles

Time 30 mins plus chilling
Makes 20-25
Calories 66
Fat 6g of which 3.1g is saturated
Suitable for vegetarians

Cook’s dark chocolate 150g (5oz), chopped
Double cream 4 tbsp
Butter 50g (2oz), softened
Instant coffee 1 tsp, dissolved in 1 tbsp boiling water
Cocoa 25g (1oz), sifted
Petit four cases

1 Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring. Remove from heat and stir in cream, butter and coffee. Mix well, until smooth. If butter doesn’t melt, return bowl to stand over the pan of hot water and stir until melted. Cool, then cover and refrigerate for 1-1½ hours until firm, not solid.

2 Scatter cocoa onto a sheet of greaseproof paper. Scoop teaspoons of chocolate and then, using your fingertips, roll into little balls, coating with cocoa. Place truffles in petit four cases. If they are Mother’s Day gifts, pop into a pretty gift bag or box.

 

A Dairy Diary recipe.

 

Read the Dairy Diary blog on the website.

 

 

 

 

 

Mothering Sunday – 5 easy homemade gifts for mums

5 easy homemade gifts for mums on Mothering Sunday

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5 easy homemade gifts for mums
on Mothering Sunday

You may want to treat your own mum, or make for another mum who does a fabulous job.

Here are five easy and accessible ideas for anyone to try – young or old. Children will love helping to make any of these lovely gifts, and mums will adore them no matter how well made (or not! – my own mum has had some ‘interesting’ Blue Peter creations in the past). After all, it’s always the thought that counts.

Mother’s Day Cupcakes

Mother's Day CupcakesMakes 9
Time 45 mins
Calories 485 Fat 27g of which 16.9g is saturated
Suitable for vegetarians
Suitable for freezing

Butter, at room temperature and very soft 110g (4oz)
Caster sugar 110g (4oz)
Lemon extract 1 tsp
Eggs 2 large, beaten
Self-raising flour 110g (4oz)
Baking powder 1 tsp
Milk 1 tbsp

For the topping
Butter, softened 175g (6oz)
Icing sugar 300g (11oz), sifted
Lemon extract 1 tsp
Sugar flowers and sugar sprinkles (glimmer) to decorate

1 Preheat oven to 180ºC/ Gas 4 and place cupcake cases in a muffin tin. Put butter and sugar in an electric mixer. Add lemon extract with eggs, flour, baking powder and milk. Using beater attachment, mix batter well until you have a smooth pale cake mixture.

2 Divide mixture between cupcake cases. Bake for 15-20 minutes until golden and firm to touch. Leave in the tin to cool.

3 Beat butter, using an electric whisk, until pale then add icing sugar and mix on lowest setting until blended. Then blend on full speed for a minute. Add lemon extract and beat again. Spoon buttercream into a piping bag fitted with a star nozzle and pipe swirls onto cupcakes. Decorate with sugar flowers and glimmer.

Crunchy Peanut Brittle

Crunchy Nut BrittleCrunchy and utterly moreish, this peanut brittle is wonderful served with a hot cup of coffee. This delicious Crunchy Peanut Brittle is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Luxury Coffee Truffles

Luxury Coffee Truffles Time 30 mins plus chilling
Makes 20-25
Calories 66
Fat 6g of which 3.1g is saturated
Suitable for vegetarians

Cook’s dark chocolate 150g (5oz), chopped
Double cream 4 tbsp
Butter 50g (2oz), softened
Instant coffee 1 tsp, dissolved in 1 tbsp boiling water
Cocoa 25g (1oz), sifted
Petit four cases

1 Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring. Remove from heat and stir in cream, butter and coffee. Mix well, until smooth. If butter doesn’t melt, return bowl to stand over the pan of hot water and stir until melted. Cool, then cover and refrigerate for 1-1½ hours until firm, not solid.

2 Scatter cocoa onto a sheet of greaseproof paper. Scoop teaspoons of chocolate and then, using your fingertips, roll into little balls, coating with cocoa. Place truffles in petit four cases. If they are Mother’s Day gifts, pop into a pretty gift bag or box.

Spa in a Jar

Spa in a JarI came across this charming idea for a homemade gift on Pinterest. I have to say, I am totally hooked… the possibilities for personalised gifts are endless. In essence, you fill a jar with small items that you know a friend will love or find useful. Make it pretty and voila – a gorgeous and thoughtful gift, which can be very inexpensive to put together.

Here’s how I made it:

1 From Boots I bought a selection of miniature goodies from their travel section.

2 I pilfered a (clean) good-sized jar from the recycling bin and filled it with the spa goodies.

3 Then I wrapped a ribbon around the centre and a smaller ribbon around the lid, securing with double-sided tape.

4 The Spa in a Jar label is cut from a piece of patterened card and attached with double-sided tape.

Easy peasey!

Your ‘in a jar’ gift could be anything you like –  seeds, handcream, twine and gloves for a  garden lover or possibly cookie in a jar with  all the ingredients to make some fabulous biscuits?

Lime & Mint Sugar Scrub

Lamb & Mint Sugar ScrubI am a huge fan of Soap & Glory Products but after a spectacularly horrific garage bill we are tightening our belts quite considerably. So, when my gorgeous sugar scrub ran out, I decided to be uber-sensible and make my own.

Here’s how to make it:

Coconut oil 110g (4oz) (available from Holland & Barratt)
Granulated sugar 110g (4oz)
Lime 1, zest and juice
Spearmint or peppermint oil 10 drops

1 In a saucepan, heat coconut oil gently until melted. Stir in sugar, lime zest and juice, and oil.

2 Decant into a jar and store in the fridge.

Use twice a week for invigorated and super-soft skin.

Tip: You could use olive oil in place of the coconut oil (it doesn’t need to be heated). Simply add enough to the sugar to make a thick paste.

Whether you’re a daughter, or a mum or a grandma, have a wonderful day!

#mothersday

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