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Chicken and Avocado Salad Sandwich

Avocados are a rich source of vitamin E, which is required for healthy skin and good cardiovascular health. When really ripe, avocado can be mashed and used as a tastier alternative to a low fat spread.

Preparation time 10 minutes
Calories per sandwich 397 Kcal
Fat per sandwich 16g
of which saturated 2.8g
Makes 4 sandwiches

Avocado 1 very ripe large
Lime or lemon juice 1 tbsp
Mint leaves 8 shredded, optional
Mixed grain bread 8 slices
Cooked chicken breast 200g (7oz), shredded
Cucumber slices 12
Baby spinach leaves 4 handfuls, rinsed and dried

1 Halve the avocado, remove the stone and scrape out the flesh onto a plate. Mash it with lime or lemon juice and add the shredded mint, if using. Spread the mashed avocado mixture over the 8 slices of bread.

2 Arrange the chicken evenly on 4 of the slices and season to taste. Put the cucumber slices on top and then pile up

the spinach leaves.

3 Place the other piece of bread, avocado side down on top to make 4 sandwiches. Press them together gently and cut each into two pieces.

Cook’s tip
Use fresh salmon or tuna instead of chicken in the sandwich.

Recipes taken from Hearty & Healthy Dairy Cookbook.

All-In-One-Brunch

Hearty and delicious, the perfect weekend breakfast.

Preparation time 15 minutes
Cooking time 20 minutes
Calories per portion 543 Kcal
Fat per portion 43g
of which saturated 12.4g
Serves 2

Thick pork sausages 3
Vegetable oil 1 tbsp
Smoked back bacon 2 rashers, trimmed and halved
Large flat mushroom 1, peeled, wiped and thickly sliced
Large vine tomato 1, thickly sliced
Eggs 3 large, beaten
Salt and freshly ground black pepper

Slice the sausages through the middle lengthways. Heat the oil in a medium-sized frying pan and gently fry the sausages, cut side down, for 5 minutes until lightly browned.

Turn the sausages over, add the bacon and cook for a further 5 minutes, turning the bacon over after 2 minutes. Using cooking tongs or two forks, transfer to a heat-proof plate and set aside.

Add the mushroom and tomato to the same pan and cook in the meat juices, turning occasionally, for about 5 minutes until cooked through and tender.

Return the meat to the pan and arrange the contents evenly over the bottom. Then pour the beaten eggs into the pan, season well and cook gently for 3–4 minutes until the egg just sets.

Serve immediately, straight from the pan with freshly toasted bread.

Cook’s tip
Use a good non-stick frying pan so that the egg doesn’t stick to the bottom of it. Add a little wholegrain mustard to the eggs when beating.

Recipe taken from Just One Pot Dairy Cookbook

Pea and watercress soup with crispy pancetta

The peppery, sweet soup contrasts wonderfully with the salty pancetta.

Time 30 minutes
Calories per portion 275 Kcal
Fat per portion 12.1g
of which saturated 3.7g
Serves 6

Olive oil 2 tbsp
Butter 15g (½oz)
Onion 1 large, chopped
Garlic 1 clove, peeled and finely chopped
Floury potato 1 large, cubed
Chicken stock 1.5 litres (2½ pints)
Frozen peas 900g (2lb)
Watercress 100g bag
Salt and freshly ground black pepper
Pancetta or thin rashers smoked streaky bacon 75g (3oz), chopped

Heat the oil and butter in a large saucepan, add the onion and garlic and cook gently for 5 minutes, until beginning to soften.

Add the potato and toss with the onion and garlic, then pour in the chicken stock and bring to the boil. Reduce the heat, cover the pan and simmer the soup for 15 minutes, until the potato is tender.Add the frozen peas and simmer for 3 minutes. Then add the watercress and stir in until wilted.

Remove from the heat, let it cool for a few minutes then purée with a hand-held electric wand or in a food processor or blender, until smooth. Return to the pan, if necessary, season to taste and keep warm over a gentle heat.Meanwhile, preheat the grill to hot.

Grill the pancetta or bacon for 2–3 minutes on each side, until crisp. Remove and drain on kitchen paper and then break up into pieces.Ladle the soup into warm bowls and top each with some of the pancetta pieces.

Cook’s Tip
Pancetta is cured pork and is usually sold ready-chopped near to the bacon in the supermarket..

Recipe taken from Good Food, Fast. Dairy Cookbook.

Fruity Gin

Try the sweet and subtle taste of fruity gin with a splash of cava or tonic; or simply on its own with ice.

56 calories per 25ml shot
0g fat of which 0g is saturated
Serves 34
Time 45 mins plus infusing time
Suitable for vegetarians

Blueberries 450g (1lb)
or Kumquats 450g (1lb), sliced and pips removed
or Plums 500g (1lb 2oz), halved stoned and sliced
Gin 600ml (1 pint)
Soft light brown muscovado sugar 150g (5oz)
Glass jar and bottles
Muslin for straining scalded, cooled and then wrung out well

1 Choose which fruit you would like to use and then put inside a jar with a tight-fitting lid.

2 Pour gin into the jar, add muscovado sugar, stir well until the sugar is dissolved and then cover with lid and store in a cool, dark airy cupboard for 3-4 months, stirring weekly until sugar is completely dissolved.

3 When the gin has developed a good, fruity flavour, strain it through muslin, discard fruit and then pour into clean bottles for storing.

4 Store gin for at least 1 month before drinking. Serve fruity gin in shot glasses, well chilled and poured over ice cubes. The ginwill keep for several years.

TIP
Instead of the fruits suggested, try using sloes, to make sloe gin. You will need 500g (1lb 2oz). Sloes are in season in autumn.

This is a Dairy Diary recipe.

Shepherd’s Pie

A treasured recipe from the Dairy Book of Home Cookery. Wonderful comfort food.

This Shepherd’s Pie is a classic and will be sure to please all.

Recipe taken from the Dairy Book of Home Cookery.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

Asparagus with poached eggs

The English asparagus season only lasts a couple of months, so make the most of this delicacy by serving in different ways, such as with ham and eggs. Roasting asparagus gives a stronger, brighter taste than steaming or boiling.

For more flavour, rub the bread with a cut clove of garlic or add garlic slivers to the roasting asparagus.

10 minutes preparation time
15 minutes cooking time
354 Kcal per portion
21.8g fat per portion of which
4.6g is saturated
4 servings

Asparagus spears 12, washed
Olive oil 4 tbsp
Rustic bread or ciabatta 4 large or 8 small slices
Parma or Serrano ham 6 slices, cut in half widthways
Wine or cider vinegar a dash
Eggs 4 large free-range
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Break the ends off the asparagus stalks where they naturally snap. Put the asparagus on a baking sheet, drizzle with 1 tbsp of the oil and rub it over the spears with your hands. Bake for 5 minutes.

2 Meanwhile, drizzle the rest of the oil over the slices of bread. When cooked, take the asparagus out of the oven and wrap half a piece of Parma ham around each stalk and put back on the baking sheet. Place the bread alongside. Bake for 10 minutes until the ham starts to go crispy, but do not overcook.

3 While the asparagus and bread are baking, bring a wide saucepan of water to the boil and add a dash of vinegar. Break in the eggs one at a time and let them poach over a gentle heat for 3–4 minutes, depending on how you like them.

4 Arrange the baked bread and roasted asparagus on four plates. Then carefully remove the poached eggs from the saucepan with a draining spoon and place on top. Sprinkle with salt and pepper.

Cook’s tips
• Adding vinegar to the egg poaching water helps the eggs to coagulate more quickly – white, cider or rice is preferable to malt vinegar.
• Wrap the asparagus in Serrano ham, which is easier to handle than Parma ham. Bacon tends to unwrap itself and is too fatty.

Recipe taken from Year Round Round Dairy Cookbook.

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Dairy Diary Chat

Main

Chicken and Avocado Salad Sandwich

Avocados are a rich source of vitamin E, which is required for healthy skin and good cardiovascular health. When really ripe, avocado can be mashed and used as a tastier alternative to a low fat spread.

All-In-One-Brunch

Hearty and delicious, the perfect weekend breakfast.

Pea and watercress soup with crispy pancetta

The peppery, sweet soup contrasts wonderfully with the salty pancetta.

Fruity Gin

Try the sweet and subtle taste of fruity gin with a splash of cava or tonic; or simply on its own with ice.

Shepherd’s Pie

A treasured recipe from the Dairy Book of Home Cookery. Wonderful comfort food.

Asparagus with poached eggs

The English asparagus season only lasts a couple of months, so make the most of this delicacy by serving in different ways, such as with ham and eggs. Roasting asparagus gives a stronger, brighter taste than steaming or boiling.

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

Dairy Diary Chat

Main

Chicken and Avocado Salad Sandwich

Avocados are a rich source of vitamin E, which is required for healthy skin and good cardiovascular health. When really ripe, avocado can be mashed and used as a tastier alternative to a low fat spread.

Share this:

All-In-One-Brunch

Hearty and delicious, the perfect weekend breakfast.

Share this:

Pea and watercress soup with crispy pancetta

The peppery, sweet soup contrasts wonderfully with the salty pancetta.

Share this:

Fruity Gin

Try the sweet and subtle taste of fruity gin with a splash of cava or tonic; or simply on its own with ice.

Share this:

Shepherd’s Pie

A treasured recipe from the Dairy Book of Home Cookery. Wonderful comfort food.

Share this:

Asparagus with poached eggs

The English asparagus season only lasts a couple of months, so make the most of this delicacy by serving in different ways, such as with ham and eggs. Roasting asparagus gives a stronger, brighter taste than steaming or boiling.

Share this:

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