Pudding

5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.

 

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To help you cook all these recipes in style we have a fabulous give-away:

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You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

Dairy Diary 2016

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 

 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 

 

 

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#dairydiary

#britainsfavouritediary

#tripletestedrecipes

Top 3 Bank Holiday Recipes

It’s the bank holiday and autumn is approaching

So let’s make the most of these final days of summer with these delicious recipes that you can enjoy al-fresco (or indoors if it decides to rain!)

Sticky-Ribs-with-Baked-Potatoes

Baked potatoes and corn are delicious wrapped in foil and baked in the barbecue. Otherwise just cook indoors and eat out on the patio.

Sticky Ribs with Baked Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 431 per portion
Fat 24g (5.9g sat) per portion

Ingredients

  • Pork ribs pack of 6
  • Sunflower oil 1 tbsp
  • Tomato ketchup 2 tbsp
  • Paprika 1 tsp
  • Ground cumin ½ tsp
  • Chilli powder ¼ tsp
  • Salt and freshly ground black pepper
  • Baking potatoes 2, scrubbed and pricked
  • Cooked corn on the cob 2, to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6 and line a small roasting tin with foil.
  2. Place the ribs in the roasting tin and add a splash of water to the base of the tin. Mix the oil, ketchup, paprika, cumin and chilli with salt and pepper and spoon over the ribs.
  3. Place the ribs on the shelf just above the centre of the oven for 1¼-1½ hours. Bake the potatoes alongside the ribs. Turn the ribs halfway through cooking and brush with the pan juice mixture.
  4. Serve the cooked ribs and potatoes with corn on the cob if you like.

Cook’s tips Ribs are often included in multibuy offers at the supermarket. Buy a couple of packs and freeze one. Try coleslaw as an accompaniment instead of corn on the cob.

Falafel Pittas with Fruity Crunchy Salad

You can warm the falafel in foil on the barbecue and pop the pitta breads on for a couple of minutes, if you like.

Falafel Pittas with Fruity Crunchy Salad

These Falafel Pittas with Fruity Crunchy Salad are perfect for leftover fruits, salad, veg and bread. Mix and match what you have! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Speedy Summer Berry Sorbet

  • Servings: 4-6
  • Difficulty: easy
  • Print

A super-quick way to whip up a homemade frozen dessert in five minutes. Delicious, nutritious and incredibly easy.

Speedy-Summer-Berry-DessertCalories 61 per portion
Fat 0.2g (0g sat) per portion
Suitable for vegetarians

Ingredients

  • Assorted frozen small summer berries such as raspberries, blueberries, blackcurrants, redcurrants 500g (1lb 2oz)
  • Blackcurrant cordial 6 tbsp, undiluted
  • Mint leaves to decorate (optional)

Instructions

  1. Just before you are ready to serve this dessert, place the frozen fruits in a food processor or blender along with the blackcurrant cordial.
  2. Blend for a few seconds until well crushed and slightly slushy. You may have to blend the fruits a few times in order to crush them up.
  3. Pile the fruit into serving glasses and decorate with mint, if using. Serve immediately.

Cook’s tips Look in the freezer cabinet for frozen fruits – they are usually excellent value for money. Choose small fruits like the berries and currants, and if you want to use larger soft fruits, cut them into smaller pieces so that they will crush in a blender more easily.

Fantastic Food For Less cookbookAll are taken from one of my favourite cookbooks,  Fantastic Food For Less, which is available for just £7.99.

Buy

#bankholiday #alfresco

Recipe of the Week: Shrewsbury Biscuits

Shrewsbury Biscuit

Shrewsbury Biscuits

Originally made in 1760 by a Mr Palin in Shropshire, these biscuits have a light texture and lemony flavour and are very simple to prepare.

A recipe from the Around Britain Cookbook.

Continue reading →

How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee
Win an Aeropress and Retro Mug Set plus offer code for PACT coffee

Can you remember where you enjoyed your best cup of coffee?

My most memorable and delicious coffee came with a small glass of iced water and dainty pastry, in a tiny cafe in a little street in Innsbruck. It was rich and strong with just a hint of chocolate.

I’m sure this amazing brew was created with a very expensive espresso machine and it’s doubtful that I can create anything quite that good at home but I am going to give it a try!

Continue reading →

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