Main

Veggie Crisps

Perfect for munching while watching a great movie

Serves 8
Time 1 hour
Calories 417 per portion
Fat 30g of which 5.4g is saturated
Suitable for vegetarians

Vegetable oil for deep frying
Sweet potatoes 3 large, peeled
Parsnips 4 large, peeled
Carrots 4 large, peeled
Soured cream 150ml (¼ pint)
Finely snipped chives 2 tbsp
Sea salt for sprinkling

1 Heat vegetable oil in a large pan or deep fat fryer.

2 Using a vegetable peeler, slice all vegetables very thinly. Pat vegetables dry on kitchen paper.

3 Fry vegetable slices, in batches, until golden. Drain on kitchen paper.

4 Mix soured cream with chives. Sprinkle crisps with sea salt and serve with soured cream dip.

A Dairy Diary recipe.

Become a fan

Cranberry Sauce

Simple and quick to make. Why buy it in a jar?

Suitable for vegetarians
Suitable for freezing
Serves 6
Preparation 3 mins
Cooking 25 mins
Per portion 121 kcals, 0g fat (0g saturated)

For duck, goose, game, turkey and lamb.

Granulated sugar 175g (6oz)
Cranberries 225g (8oz)

1 Put 300ml (½ pint) water and sugar into a saucepan. Heat slowly until sugar dissolves.

2 Add cranberries. Cook fairly quickly for 2-3 minutes or until skins pop open.

3 Reduce heat. Simmer gently for 10 minutes.

Recipe taken from new edition Dairy Book of Home Cookery

Become a fan

Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Preparation time 10 minutes
Cooking time 35 minutes
Calories per muffin 303 Kcal
Fat per muffin 11g
of which saturated 6g
Makes 4 muffins
Suitable for vegetarians + freezing

Self-raising flour 110g (4oz)
Mixed spice ½ tsp
Salt a pinch
Caster sugar 50g (2oz)
Unsweetened muesli 40g (1½oz)
Egg 1, beaten
Butter 40g (1½oz), melted
Whole milk 2 tbsp
Cranberry sauce 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Line a deep cup muffin tin with 4 paper muffin cases. Sift the flour, spice and salt into a mixing bowl. Add the sugar and muesli, reserving some muesli for sprinkling.

2 Make a well in the centre and gradually blend in the egg, melted butter and milk to form a thick batter. Fold the cranberry sauce into the batter.

3 Divide the mixture between the muffin cases (they should be quite full), sprinkle over the remaining muesli and bake in the oven for 30–35 minutes until risen and lightly golden. Transfer to a wire rack to cool. Serve warm split with butter and jam.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

Become a fan

Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Time 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians

Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)

1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.

2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.

3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.

4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.

If you are unable to find any dried cranberries, use raisins or sultanas in their place.

Recipe taken from Good Food , Fast: Dairy Cookbook

Become a fan

Kent Plum Pudding

Not quite as rich as a traditional Christmas pudding, it can be made a few days before, then steamed for an hour before serving.

Preparation time – 30 minutes
Cooking time – 3 hours steaming plus1 hour reheating time
Calories per portion – 385 Kcal
Fat per portion – 17g
of which saturated – 4.9g
Serves – 8
Suitable for vegetarians

Butter 50g (2oz) plus a little extra
Clear honey 50g (2oz)
Cooking apple 1 small, peeled, cored and diced (110g/4oz prepared weight)
Dried figs 110g (4oz) 6 figs, stalkstrimmed, diced
Raisins 110g (4oz)
Sultanas 50g (2oz)
Currants 50g (2oz)
Mixed peel 50g (2oz)
Muscovado sugar 50g (2oz)
Blanched almonds 100g pack, finely chopped
Hazelnuts, Brazil or Macademia nuts 25g (1oz), chopped
Stale white breadcrumbs 75g (3oz)
Mixed spice generous ½ tsp
Lemon ½, grated rind and juice
Eggs 2, beaten
Rum 1 tbsp
Brandy 3 tbsp

1 Butter a 900ml (1½ pint) pudding basin and have a pan with a steamer and tight-fitting lid ready.

2 Put the butter and honey in a small pan and warm through over a low heat until the butter melts. Set aside.

3 Mix the apple with the dried fruits, sugar, nuts, breadcrumbs, spice, lemon rind and juice.

4 Add the butter and honey mixture, eggs, rum and brandy and mix well. Spoon into the bowl and press the mixture down. Cover with a piece of bakewell or greaseproof paper and then foil, both containing a pleat to allow for expansion during steaming. Tie with string.

5 Put the basin in the steamer with boiling water underneath. Cover and steam for 3 hours, topping up with boiling water every so often. Let the pudding cool without the foil and paper.

6 Cover and keep chilled for a few days. Put fresh bakewell and foil on top and steam for 1 hour to reheat the pudding. Turn it out, decorate with a sprig of holly and flame with warmedbrandy if you like. Serve with cream or custard.

Cook’s Tip
This is one of those recipes where you can put in whatever fruit and nuts you have in your cupboard that need using up! One version had a total of 175g (6oz) nuts so you can add more, or use less if you’re not so keen on nuts. The figs really are good in it, but feel free to change the ratios of the other fruits to suit your tastes.

Recipe taken from Around Britain Dairy Cookbook

Become a fan

Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Make this Roast Saddle of Venison for a Sunday Roast or for something a little different on St Andrews Day.

Recipe taken from Around Britain Dairy Cookbook.

CLICK HERE FOR RECIPE

Become a fan

← Previous 1 … 93 94 95 … 106 Next →

Dairy Diary Chat

Main

Veggie Crisps

Perfect for munching while watching a great movie

Cranberry Sauce

Simple and quick to make. Why buy it in a jar?

Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Kent Plum Pudding

Not quite as rich as a traditional Christmas pudding, it can be made a few days before, then steamed for an hour before serving.

Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

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

Dairy Diary Chat

Main

Veggie Crisps

Perfect for munching while watching a great movie

Share this:

Cranberry Sauce

Simple and quick to make. Why buy it in a jar?

Share this:

Cranberry & Muesli Muffins

Serve these delicious muffins for breakfast or tea – best eaten on the day they are baked

Share this:

Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Share this:

Kent Plum Pudding

Not quite as rich as a traditional Christmas pudding, it can be made a few days before, then steamed for an hour before serving.

Share this:

Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Share this:

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