Pudding

Recipe of the Week: Black Forest Trifle

Black Forest Tridle

Trifle recipes remain one of the most popular on the Dairy Diary blog and this delectable version will be no exception.

With chocolate muffins, chocolate custard, black cherries and cream, what’s not to love?

 

Black Forest Trifle 

RECIPE

 


 

Did you know?

The first recognisably modern trifle appeared in the fifth (1755) edition of Hannah Glasse’s, The Art of Cookery Made Plain and Easy. She didn’t suddenly invent the recipe. It had been around since Elizabethan times, usually known as “fool”. After Hannah, though, the name stuck – and the layered construction of the trifle stuck.

 


 

#Trifle Recipe

#TripleTested

#RecipeOfTheWeek

New Quick After-Work Cookbook

Quick After-Work Cookbook

I’m delighted to introduce you to our brilliant new cookbook; Quick After-Work.

Honestly, since we have had first samples printed, everyone who has worked on it has been clamouring for a copy.

Not only are they speedy – each can all be on the table in half an hour or less – but the recipes are REALLY delicious.

We got so many high scores for taste from our testers – and every single recipe is tested three times; first by the writer, then an ordinary cook and then by the food stylist at the photo shoot (who also tweaks ingredients if there are issues raised by our home cooks).

 

Here’s a taster of what to expect from the book:

Quick After-Work recipes


Mexican Chicken Burger

Salted Caramel Fondue & Grilled Pineapple

 

Every recipe has straightforward instructions, cook’s tips and a colour photograph. And the book is wiro-bound so that it lies flat on your kitchen worktop.

At £8.99 it’s a complete bargain.

For more information click here.

 

 

 

 

#TripleTested

#QuickRecipes

Shrove Tuesday and THE perfect pancake recipe

 

I wonder, over the past 50 years, how many people have eaten pancakes made using the Dairy Book of Home Cookery recipe?

How many children scampered home from school eager for tea, excited it was Pancake Day, to be greeted by a perfect pancake booked from this iconic book?.

I still remember the excitement –
the one day you were allowed
a sweet treat for tea!

Pancakes were always perfect using this failsafe recipe (and they still are!)

Why not try it tonight?

 

Pancakes

Makes 8   Preparation 5 mins   Cooking 20 mins
Per portion 94 kcals, 4g fat (1.9g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) plain flour
Pinch of salt
1 egg
300ml (½ pint) milk
Melted butter or vegetable oil for frying

Sift flour and salt into a bowl. Break in egg.

Gradually add half the milk, beating to form a smooth batter.

Pour in remaining milk and beat until quite smooth. 

Lightly brush base of a 20cm (8in) non-stick frying pan with melted butter or oil. Stand over a medium heat.

When frying pan and fat are hot, pour in 3 tbsp of batter, tilting pan to cover base.

Cook until pancake moves freely, turn and cook until golden.

Repeat with remaining batter.

 

Variation

 

Chilli Pancakes

Serves 4   Preparation 20 mins   Cooking 25 mins
Per portion 453 kcals, 14g fat (4.8g saturated)
Suitable for freezing
Suitable for vegetarians

1 onion, peeled and chopped
1 garlic clove, peeled and crushed
400g can red kidney beans, rinsed
415g can baked beans
400g can chopped tomatoes
2 tsp chilli powder
225g (8oz) frozen green beans
1 yellow pepper, deseeded and chopped
8 freshly cooked pancakes (see left)
50g (2oz) Red Leicester cheese, grated

Place onion, garlic, kidney and baked beans, tomatoes and chilli in a saucepan and simmer for 15 minutes.

Add green beans and pepper, cook for a further 5 minutes or until mixture is thick.

Divide filling between pancakes and fold into triangles.

Place in a baking dish in one layer. Sprinkle with cheese and grill until melted.

 

Crêpes Suzette

Serves 4   Preparation 5 mins   Cooking 10 mins
Per portion 378 kcals, 19g fat (8.3g saturated)
Suitable for vegetarians

8 cooked pancakes (see left)
50g (2oz) butter
25g (1oz) caster sugar
½ tsp grated lemon rind
½ tsp grated orange rind
4 tbsp Cointreau, Curaçao or Grand Marnier
2 tbsp brandy

Fold pancakes into fan shapes.

Melt butter in a frying pan. Add sugar, lemon and orange rind and liqueur.

Bring to the boil. Add pancakes.

Heat through, turning twice.

Warm brandy and pour into frying pan. Set alcohol alight and allow it to flame.

Serve pancakes as soon as flames have subsided.

 


 

Dairy Book of Home CookeryThe iconic cookbooks latest 50th-anniversary edition is still available to buy.

 

Super Quick Valentines Menu

Fuss Free Valentine's Menu

Valentine’s Day is on a weekday, so here’s a super quick menu…

With this simple menu, you can prepare a delicious three-course meal with ease.

Make the Lemon Posset the night before and pop into the fridge.

 

Griddled Halloumi with Wild RocketGriddled Halloumi with Wild Rocket

Time 20 minutes
Per portion: 528 Kcal 45g fat (26g saturated)
Serves 2 as a starter
Suitable for vegetarians

Halloumi 125g (4½oz), drained
Olive oil 1 tbsp plus 1 tsp
Lime 1½, juice only
Garlic 1 clove, peeled and finely chopped
Freshly ground black pepper
Wild rocket and salad leaves 25g (1oz), to serve

Cut the Halloumi into thick slices and place in a non-metallic dish.

Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.

Oil, then heat a griddle pan over a medium heat. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.

Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Tip. There is no need to add salt to the dish as Halloumi is already quite salty.

 

Antipasti Pitta PizzasAntipasti Pitta Pizzas

Serves 2
Time 15 minutes
Per portion: 484 Kcal
22g fat (8g saturated)

Pitta bread 2
Pesto sauce 2 tbsp
Grated Mozzarella cheese 110g (4oz)
Parma ham 2-4 slices
Chargrilled artichokes in olive oil 8 pieces
Cherry tomatoes 10-12, halved
Freshly ground black pepper
Basil leaves to garnish (optional)

Preheat the grill to hot with the rack about 10cm (4in) away from the heat. Put the pitta breads on a baking sheet and grill on one side, to warm through.

Turn them over and spread with the pesto and about two-thirds of the cheese. Tear the ham into a few strips straight over the top. Nestle in the artichoke pieces and tomato halves and sprinkle with the rest of the cheese. Drizzle a little oil from the jar of artichokes over the pizza.

Grill for about 5 minutes until the cheese has melted and browned.

Season with pepper and sprinkle with basil leaves, if using.

 

Lemon PossetLemon Posset

Serves 2
Time 15 minutes plus chilling
Per portion: 943 Kcal
81g fat (50g saturated)
Suitable for vegetarians

Double cream 300ml pot
Caster sugar 100g (3½oz)
Lemon 1 large, 2–3 tbsp juice
Fresh berries to serve (optional)

Pour the cream into a saucepan and bring gently to a simmer, stirring occasionally. Add the sugar and stir until dissolved.

Add the lemon juice and bring to the boil, tasting to check the sweetness – you may wish to add a little more lemon juice or sugar as necessary. Simmer for 2 minutes before removing from the heat.

Whisk well and then pour the posset into two heatproof glasses.

Leave to cool then chill in the fridge for about 3 hours until set before serving. Top with a few berries if you like.

 

#valentineRecipes

Recipe of the Week: Festive Glories

Festive Glories

Festive Glories

These little puds are really easy to make and the perfect idea for using up leftovers.

Yum!

GO TO RECIPE

 

Dairy Diary 2019Taken from the 2019 Dairy Dairy

The iconic Dairy Diary 2019 is an A5, week-to-view diary featuring weekly inspirational recipes.

Practical and pretty, it’s the perfect 2019 diary for planning your busy life.

BUY NOW

 

#TripleTested

#ChristmasRecipes

Recipe of the Week: Easy Black Forest Trifle

Easy Black Forest Trifle

 

The featured recipe in the Dairy Diary this week is this decadent and delicious trifle.

It’s really easy to make but an absolute treat. Go on….you deserve it!

Easy Black Forest Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 524 per portion
Fat 35g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 100g bar
  • Ready-made custard 500g carton
  • Chocolate muffins 4, cut into thick slices
  • Kirsch liqueur 4 tbsp
  • Black cherry fruit filling 410g can or Morello cherry compote 400g jar
  • Double cream 300ml pot

Instructions

  1. Chop 75g (3oz) chocolate and melt in a bowl set over a pan of barely simmering water. Stir into custard, cool then chill.
  2. Place sliced muffins in the base of a trifle dish and sprinkle with kirsch. Spoon two-thirds of cherry filling onto muffins then top with chocolate custard.
  3. Whisk cream until soft peaks form then spoon onto custard leaving a gap in the centre.
  4. Spoon remaining cherry filing into centre of the cream and decorate cream with chocolate curls (make with a peeler). Chill for 2 hours or overnight.

 

A Dairy Diary recipe.

 

 

 

#trifle

#tripletested

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