Pudding

One of the best things about our latest cookbook, Dairy Diary Favourites, is the bakes.

These best-loved tried-and-tested recipes have been cooked countless times across the land, and they are truly scrumptious.

The cookbook is crammed full of fabulous comfort food, which is just perfect for warming you up on Bonfire Night.

Here’s our selection for November 5th,
or indeed any autumnal evening when
you’re in need of a little comfort food.

Enjoy folks – I’m convinced you will!

Perfect for outdoor feasts and teatime treats, these crisp wrapped sausages from the 2007 Diary are a popular choice with everyone.

Pigs in Blankets

These gorgeous little morsels are a great snack for a chilly day! These perfect Pigs In Blankets are a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Savoury Muffins

Servings: 8
Time: 40 mins
Difficulty: easy
Print

Calories 351 per portion
Fat 22g (11g sat) per portion

These fluffy muffins from 2007, flavoured with bacon and chives and served with a tomato butter, are perfect for elevenses when you fancy a savoury fix.

Ingredients

Rindless streaky bacon rashers 175g (6oz), chopped
Fine cornmeal 110g (4oz)
Plain flour 175g (6oz)
Baking powder 1 tbsp
Finely snipped chives 3 tbsp
Butter 150g (5oz)
Eggs 2, beaten
Milk 225ml (8fl oz)
Sun-dried tomatoes 40g (1½oz), finely chopped

Instructions

In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre.
Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour. Mix gently, then spoon into the muffin cases and bake for 15–20 minutes until well risen, lightly browned and springy to touch.
Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.

Cook’s tips. Unlike other bakes, muffins need only the minimum of mixing to get a light fluffy texture. Too much stirring and they will be heavy.

Crunchy and utterly moreish, this peanut brittle is wonderful served with a hot cup of coffee. This delicious Crunchy Peanut Brittle is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

AUNTIE LOU’S BREAD & BUTTER PUDDING

Moist and packed full of fruit, you can guarantee everyone will want a second square of this bread pud from the Dairy Diary recipe collection.

CLICK HERE FOR RECIPE

Competition! Win a Gourmet Gadgetry Chocolate Fountain plus Chocolate Mint Biscuit Bars Recipe

Win a Gourmet Gadgetry Chocolate Fountain

Dairy Diary and Lakeland are offering you the chance to win the chocoholic’s ultimate dream – just imagine liquid chocolate gently cascading down the tiers of this fountain of sheer indulgence.

Certain to be a real show-stopper at any party.

Deliciously retro, these biscuit bars will go down a storm.

Taken from the fabulous 2017 Dairy Diary, which is on sale now! Click here.

Chocolate Mint Biscuit Bars

Servings: Makes 10
Time: 35 mins plus cooling
Difficulty: easy
Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Plain flour 175g (6oz)
Icing sugar 175g (6oz)
Peppermint extract ½ tspDark chocolate 175g (6oz), chopped

Instructions

Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

#chocolateweek
#win
#competition
#recipeoftheweek
#chocolateweek
#chocolaterecipes
#yum

It’s Chocolate Week!!

Enjoy these AMAZING recipes

As this week is Chocolate Week I couldn’t resist sharing two of our most delectable chocolate recipes with you.

But first, a few choccie facts!

The Famous Chocolate River in the original Charlie & the Chocolate Factory film was made from 15,000 gallons of water mixed with chocolate and cream.
We’re a continent of chocolate lovers – Europeans eat almost half of the world’s chocolate.
In celebration of its 100th birthday, Thornton’s created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000km which is longer than the circumference of the Earth.

Facts courtesy of The Telegraph .

Now, time for chocolate!!

Chocolate Mint Biscuit Bars

Servings: Makes 10
Time: 35 mins plus cooling
Difficulty: easy
Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Plain flour 175g (6oz)
Icing sugar 175g (6oz)
Peppermint extract ½ tsp
Dark chocolate 175g (6oz), chopped

Instructions

Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

Chocolate Pear Flan

Servings: 6
Time: 50 minutes plus cooling
Difficulty: easy
Print

Calories 555 per portion
Fat 40g (26g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

Plain flour 110g (4oz)
Drinking chocolate 25g (1oz)
Butter 110g (4oz)
Desiccated coconut 65g (2½oz)
Caster sugar 75g (3oz)
Dark chocolate 75g (3oz), chopped, plus extra grated to decorate
Egg yolk 1
Milk 150ml (¼ pint)
Double cream 150ml (½ pint)
Pear halves 410g can, drained

Instructions

Preheat the oven to 170°C/150°fan/Gas 3.
Sift 90g (3½oz) of the flour and the drinking chocolate into a bowl. Rub in the butter and stir in the coconut and 50g (2oz) of the sugar then press together gently to form a dough. Press the dough into the base and sides of a 20cm (8in) flan tin. Prick the base and bake for 30 minutes. Cool.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
In a pan, off the heat, beat the egg yolk and the remaining sugar together until thick. Stir in the remaining flour and the milk. Heat, stirring, until the mixture boils and thickens. Simmer for 3 minutes then remove from the heat and stir in the melted chocolate. Cool.
Remove the pastry case from the tin and spread the cold chocolate cream over the pastry. Whip the cream until soft peaks form and then spoon onto the chocolate. Arrange the pear halves on the cream and sprinkle with grated chocolate.

Cook’s tip

The shortbread base and chocolate filling can be prepped in advance but don’t add the whipped cream and pears until just as you are about to serve.

This recipe is taken from Dairy Diary Favourites cookbook. To find out more click here.

#chocolateweek

#chocolaterecipes

#yum

Home-Cooked Harvest

4 Crowd-Pleasing Treats

You know the story too well – harvest looms ahead and you scrabble around the cupboards looking for some tinned goods to donate to the local church/school/community group.

This year, why not break the mould and wrap something homemade and delicious to donate to the older members of your community. Or bake some delicious morsels to sell and raise money for a local charity?

Take inspiration from the brand new 2017 Dairy Diary and the recently released Dairy Diary Favourites cookbook. Here’s a selection of scrumptious bakes as a taster of what the books have to offer.

Savoury Bacon & Herb Loaf

Servings: 4
Difficulty: easy
Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing

Ingredients

Streaky bacon 50g (2oz), chopped
Onion 1, peeled and finely chopped
Celery 2 sticks, chopped
Self-raising flour 225g (8oz)
Butter 25g (1oz), softened
Milk 150ml (¼ pint)
Egg 1, beaten
Chopped parsley 1 tbsp
Dried mixed herbs ½ tsp

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
Sift flour and ½ tsp salt into a bowl and rub in butter.
In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

Coffee Battenburg

A twist on the classic Battenberg and even more delicious! This mouthwatering Coffee Battenburg is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Oatie Melting Moments

These cute, little, oaty biscuits are melt-in-the-mouth, and the perfect sweet treat alongside a hot drink. These delightful Oatie Melting Moments are from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Orange Cake

This cake is moist, delicious and perfect for cutting up and sharing. A zesty and zingy Orange Cake from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

The legendary Dairy Diary is priced at just £7.99 – to find out more and/or to order your copy click here.

#Harvest #September #Tripletested #DairyDiary #Food #Yummy

Recipe of the Week: Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the Dairy Diary is wonderful.

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipe #trifle #tripletested

2017 Dairy Diary and Brand New Cookbook Big Reveal!

5 September 2016
Emily Davenport, Head of Dairy Diary
1 comment
2017, bouquet, bubbly, champagne, Competition, cookbook, diaries, flowers, new, Win

2017 Dairy Diary and Brand New Cookbook Big Reveal!

Plus Win a Beautiful Bouquet & Bottle of Bubbly!

I’m so excited to, at last, reveal the brand new Dairy Diary and cookbook! The books began production in April last year, so it seems such a long time before I can show them off.

Ta daa, here they are….

Dairy Diary 2017

With an on-trend lilac and metallic coloured cover, this is one of the prettiest we have produced.

As always, each week showcases a fabulous easy-to-follow triple-tested recipe and has so many fascinating features that I don’t know where to begin! I guess, you’ll just have to buy it to find out more.

Click here for a sneak peek and to order.

Dairy Diary Favourites

Dairy Diary celebrates its 35^th anniversary this year. Can you believe it?!

Though it’s become such a national institution, sometimes it feels as though it’s been published forever. To celebrate this anniversary we have created this gorgeous cookbook packed with 100 of the best-loved and most-requested recipes from the past 35 years, including at least one from every edition.

Rediscover your old favourites with stunning new photographs and be inspired by new recipes that could become an integral part of your recipe repertoire.

Click here to find out more and order your copy.

Now, I’m going to share my favourite Dairy Diary recipe.
It took me ages to choose, as there are so many that I love,
but here’s the cream of the crop (literally).

Pear & Ginger Trifle

CLICK HERE FOR RECIPE

And as well as sharing my favourite recipe I’m also
giving you the opportunity to win a fantastic prize!

Win a Beautiful Bouquet & Bottle of Bubbly!

This delightful gift set combines a stunning Quartz bouquet with a fresh & lively bottle of Pierson Whitaker Premier Cru Champagne and is worth £100!

For your chance to win click here.

Good luck everyone!

#win #competition #appleyardflowers #millionssold #recipe #trifle

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Pudding

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