This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
In this delicious recipe, the garlicky buttered crust contrasts with the full-bodied beef stew. This tender Beef & Mushroom Casserole with Garlic Bread Crust is so tasty and warming. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
A quick and easy classic omeletteServes 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians
Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)
1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.
2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.
3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.
Serve with the potato wedges and mixed salad, if using.
Recipe taken from Take a Box of Eggs, Dairy Cookbook
Serves 6
Preparation 40 mins plus chilling
Cooking 35 mins
Per portion 472 kcals,
32g fat (17.6g saturated)
Suitable for vegetarians
Suitable for freezing
For the sweet flan pastry
1 egg yolk
2 tsp icing sugar, sifted
175g (6oz) plain flour
Pinch of salt
65g (2½oz) butter
1 egg yolk
25g (1oz) caster sugar
15g (½oz) flour
½ tsp vanilla extract
150ml (¼ pint) milk
150ml (¼ pint) double cream, lightly whipped
2 tsp orange juice or sherry
450g (1lb) raspberries, strawberries or loganberries
2 tbsp redcurrant jelly, melted
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To make the sweet flan pastry
1 Mix egg yolk and sugar well together.
2 Sift flour and salt into a bowl. Add butter, cut into flour with a knife, then rub in with fingertips until mixture resembles fine breadcrumbs.
3 Mix to a stiff paste with yolk, sugar and 1–2 tsp cold water.
4 Turn out on to a lightly floured work surface. Knead quickly until smooth.
5 Wrap in a polythene bag or foil. Chill for at least 30 minutes before rolling out and using.
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6 Roll out sweet pastry on a floured work surface.
7 Use it to line an 18cm (7in) deep fluted flan ring resting on a lightly greased baking sheet. Prick well all over. Line with foil (to prevent pastry rising as it cooks).
8 Bake at 200°C (400°F) Mark 6 for 15 minutes. Remove foil. Return flan to oven. Bake for a further 15 minutes until crisp and golden. Remove and cool.
9 Beat egg yolk and sugar together until thick and light. Stir in flour and vanilla and gradually blend in milk. Pour into a small saucepan and cook, stirring, until mixture comes to the boil and thickens. Simmer for 3 minutes. Remove from heat and cool.
10 When completely cold, fold cream and orange juice or sherry into custard. Spread custard mixture over base of flan case. 11 Arrange raspberries, strawberries or loganberries over custard. Brush berries with melted redcurrant jelly.
Recipe taken from The Dairy Book of Home Cookery.
Serves 4–6
Preparation 25 mins plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for vegetarians
Suitable for freezing
9 large slices of bread, crusts removed
110g (4oz) sugar
680g (1½lb) soft summer fruits (rhubarb, raspberries, strawberries, gooseberries, stoned cherries, black or redcurrants, or a mixture of fruits)
Fruit and a sprig of mint to decorate
1 Cut bread into neat fingers.
2 Put sugar and 5 tbsp water into a saucepan and heat slowly until sugar melts, stirring.
3 Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer). Reserve a few spoonfuls of the juice.
4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers.
5 Add half the hot fruit mixture. Cover with more bread fingers.
6 Pour in remaining fruit mixture and top with remaining bread fingers. Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.
7 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.
Recipe taken from The Dairy Book of Home Cookery.
Serves 6
Preparation 20 mins
Cooking 1 hr
Per meringue 382 kcals,
27g fat (15.1g saturated)
Suitable for vegetarians
3 egg whites
175g (6oz) caster sugar
1 tsp cornflour
1 tsp white wine vinegar
300ml (½ pint) double cream
225g (8oz) strawberries, halved
1 Whisk egg whites until stiff. Whisk in caster sugar 1 tsp at a time.
2 Mix cornflour and vinegar together and very gently fold into egg whites.
3 Spoon mixture into a round on to a baking sheet covered with non-stick baking paper.
4 Bake at 140°C (275°F) Mark 1 for 1 hour or until crisp and dry.
5 Whip cream until softly stiff. Pile cream into centre of Pavlova and decorate with strawberries.
Recipe taken from The Dairy Book of Home Cookery.
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