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Tomato Scones

Simply irresistible, serve hot from the oven with a little cheese

Makes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing

Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.

2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.

3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.

4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.

Serve with tomatoes and cheese, if using.

A Dairy Diary recipe.

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Summer Pudding

A simply stunning dessert packed with summer goodness

Serves 4–6
Preparation 25 min s plus chilling
Cooking 10 mins
Per portion 306 kcals,
1g fat (0.2g saturated)
Suitable for freezing
Suitable for vegetarians

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. Add fruit and simmer gently for about 7–10 minutes (gooseberries and blackcurrants may take a few minutes longer).

3 Reserve a few spoonfuls of the juice.

4 Line base and sides of a 1.25 litre (2 pint) pudding basin with bread fingers. Add half the hot fruit mixture. Cover with more bread fingers. Pour in remaining fruit mixture and top with remaining bread fingers.

5 Trim any excess. Cover with a saucer or plate. Place a heavy weight on top. Chill overnight.

6 Turn out on to a plate. If there are any white patches, spoon reserved juice over them. Decorate with fruit and mint.

Variation: Autumn Pudding
Follow recipe and method for Summer Pudding. In place of soft summer fruits, use 680g (1½lb) prepared mixed autumn fruit such as blackberries, apples, pears and plums.

Recipe taken from The Dairy Book of Home Cookery, 2012 edition.

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Brie Burger

A stylish take on the ubiquitous cheeseburger.

Serves 4
Time 20 mins
Calories 522 per portion
Fat 28g of which 11.1g is saturated

Lean minced beef 450g (1lb)
Onion 1, peeled and finely chopped
Dried mixed herbs 1 tsp
Brie 75g (3oz), cut into 4 squares
Vegetable oil 2 tbsp
Sesame seed baps 4
Iceberg lettuce ¼, shredded
Red onion 1, sliced into rings
Cranberry sauce 4 tbsp
Soured cream 4 tbsp

1 Mix beef with onion, herbs and seasoning, divide into four and shape into burgers.

2 Make a hollow in the centre of each burger and add a square of Brie. Reshape each burger.

3 Brush burgers with vegetable oil and grill for 10-12 minutes, turning halfway through.

4 Split each bap in half, add lettuce, red onion and a burger and top with cranberry sauce and soured cream.

Recipe taken from 2011 Dairy Diary.

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Cherry Bread Pudding

Moist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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Red Pesto Lamb with Pasta

Here is a tangy, tasty alternative to Bolognaise.

Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4

Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)

1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.

2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.

3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.

4 Mix the pasta into the meat sauce and serve.

If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.

Recipe taken from Good Food, Fast.

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Almond Macaroons

Crisp on the outside, melt-in-your-mouth on the inside. Yummy!

Makes 18
Preparation 25 mins
Cooking 25 mins Per portion 93 kcals,
4g fat (0.3g saturated)
Suitable for freezing
Suitable for vegetarians

2 egg whites
110g (4oz) ground almonds
225g (8oz) caster sugar
15g (½oz) ground rice
½ tsp vanilla extract
½ tsp almond flavouring
A little extra egg white
9 blanched almonds, split in half

1 Grease two baking sheets. Line with rice paper.

2 Beat egg whites until foamy but not stiff. Add almonds, sugar, ground rice, vanilla and almond flavouring. Beat well.

3 Pipe or spoon 18 mounds of mixture, well apart, onto prepared baking sheets. Brush with egg white. Put half an almond in middle of each one.

4 Bake at 170°C (325°F) Mark 3 for 20–25 minutes, or until pale gold.

5 Leave to cool for 5 minutes. Carefully lift off, then remove rice paper from edges.

6 Cool on a wire cooling rack. Store in an airtight container when cold.

Recipe taken from the new 2012 edition of The Dairy Book of Home Cookery.

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Main

Tomato Scones

Simply irresistible, serve hot from the oven with a little cheese

Summer Pudding

A simply stunning dessert packed with summer goodness

Brie Burger

A stylish take on the ubiquitous cheeseburger.

Cherry Bread Pudding

Cherry Bread Pudding

Red Pesto Lamb with Pasta

Here is a tangy, tasty alternative to Bolognaise.

Almond Macaroons

Crisp on the outside, melt-in-your-mouth on the inside. Yummy!

Don’t miss exciting competitions, new recipes and exclusive offers!

Main

Simply irresistible, serve hot from the oven with a little cheese

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A simply stunning dessert packed with summer goodness

Share this:

A stylish take on the ubiquitous cheeseburger.

Share this:

Share this:

Here is a tangy, tasty alternative to Bolognaise.

Share this:

Crisp on the outside, melt-in-your-mouth on the inside. Yummy!

Share this:

Don’t miss exciting competitions, new recipes and exclusive offers!

Crisp on the outside, melt-in-your-mouth on the inside. Yummy!