Main

Clever One Pot cookbook launched

Clever One Pot cookbook

…

Clever One Pot cookbook – on sale now!

Believe it or not, each of our books takes about a year from initial idea to finished product.

So when I get the final printed book in my hand I get very excited! It’s a fantastic accomplishment and this year, I think we have excelled ourselves. This new cookbook – launched today (woohoo) – Clever One Pot looks fabulous.

As the title suggests, this collection of mouthwatering ‘one pot’ recipes has been devised to save time and provide real, home-cooked food throughout the week. Something that many of us struggle to do as we all now juggle so much.

Clever One Pot cookbook

From tasty soups and snacks, to scrumptious stews, exotic curries and heavenly desserts, it brings together some of the best flavours from around the world.

As with all Dairy Cookbooks, all recipes are triple-tested so you KNOW they will work and Clever One Pot provides simple to follow instructions, easy to source ingredients and full nutritional information.

QR codes for ingredients shopping listAND to make life even easier, each recipe has an accompanying QR code, which when scanned with a smartphone provides a handy shopping list of ingredients. If only I could figure out my new smartphone I would be able to utilise it!

If that wasn’t enough, we have also (quite cleverly I think) split each chapter into two – Quick and Easy (on the table in 30 minutes) and Take it Easy (get on with something else while it cooks). So the recipes fit around your lifestyle.

With Clever One Pot everyone can create tasty
meals in a short space of time with little washing
up (or pans cluttering your dishwasher).

So what are you waiting for? It’s on sale now! ORDER HERE

Here’s a little taster and my particular favourites. I’m sure you’ll love them too.

Recipes from Clever One Pot cookbook

Grilled Goat’s Cheese Salad  |   Apricot & Almond Bake  |  Chinese lemon Chicken

Crunchy Peanut Brittle

Crunchy Peanut Brittle recipe

.

Crunchy Peanut Brittle

Crunchy 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

Cinnamon & Raisin Flapjacks

Cinnamon & Raisin Flapjacks

.

Cinnamon & Raisin Flapjacks

These delicious little Cinnamon & Raisin Flapjacks are the perfect nibble for when you fancy a little treat. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Dainty Floral Cupcake

Dainty Floral Cupcake

Dainty-Floral-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.

A Dairy Diary 2014 recipe.

 

Summer Fête Lemon Cake

Summer Fête Lemon Cake

 

Summer Fête Lemon CakleNutritional information

Makes 16 squares

Time 1–11/4 hrs

Calories 246 Fat 10g of which

6.2g is saturated

Suitable for vegetarians

Suitable for freezers

 

Ingredients

Butter 175g (6oz), softened

Golden caster sugar 175g (6oz)

Lemon 1, finely grated zest and juice

Eggs 3 large

Self-raising flour 225g (8oz)

Baking powder 1 tsp

Fondant icing sugar 225g (8oz)

Jelly oranges and lemons, sliced to decorate

 

Instructions

1 Preheat oven to 180ºC/Gas 4. Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer. Spoon into an 18cm (7in) square cake tin, greased and lined, and bake for 35-45 minutes or until firm. Leave to cool in tin for 10 minutes before turning out onto a wire rack.

2 Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing. Spoon on top of cake and spread evenly with a knife.

 

A Dairy Dairy recipe.

Mini Carrot Cakes

Mini Carrot Cakes recipe

.

Mini Carrot Cakes

Makes 12 cakes Time required 45 mins plus cooling. Per portion: 466 Kcal, 22g fat (6.5g saturated)

Bananas 2
Carrots 175g (6oz), peeled and finely grated
Self-raising flour 275g (10oz)
Baking powder 1 tsp
Ground mixed spice 1 tsp
Soft light brown sugar 175g (6oz)
Eggs 3, beaten
Sunflower oil 175ml (6fl oz)

for the topping
Butter 50g (2oz), softened
Icing sugar 300g (11oz), sifted
Full fat soft cheese 125g (4½oz)
Ready-made chocolate carrot decorations 1 packet with 12 carrots

 

1 Preheat the oven to 180°C/350°F/Gas 4 and thoroughly oil a 12-hole non-stick muffin tin.

2 Mash the bananas in a large bowl, then stir in the carrots followed by the remaining ingredients. Beat well with a wooden spoon.

3 Pour the mixture into the muffin tins, filling each hole to the top. Bake for 20–30 minutes until golden and well risen, then remove from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

4 For the icing, using a wooden spoon beat together the butter and sugar until the consistency of coarse breadcrumbs. Then beat in the soft cheese and continue beating until the icing is soft and fluffy. Generously swirl the icing on top of each cake and decorate with a ready-made carrot.

 

Recipe taken from Clever One Pot.

1 … 70 71 72 … 106
Blog at WordPress.com.