Soup

Marvellous (and Easy!) Mothering Sunday Menu

Mother's Day Menu

Every year I have the romantic vision of a Mother’s Day walk in the spring sunshine

 

This would be followed by a civilised lunch or afternoon tea enjoying ‘mum’ time with my own mum and my children.

The reality is always monsoon-like weather that almost blows us off a hill/into the sea/over a cliff followed by a long queue for a table in a restaurant whilst looking like drowned rats and the children cry/argue/moan because they’re freezing cold and bored.

Obviously, this year things have to be a lot different and I will have to make-do with a phone call to my mum.

With my children, we plan to cook at home together. I’ve chosen an easy and accessible menu that they can follow and that we can enjoy together stress-free. All recipes come from the Around Britain cookbook (look out for the special offer code on this!)

 

 

 

Mothering Sunday Menu

 

Parsnip & Apple Soup

Starter

This creamy soup originates from East Anglia, where root crops thrive in the fertile soil. The sweet and velvety texture of parsnip combines wonderfully with a hint of tart cooking apple.

Parsnip & Apple Soup 

 

Teviotdale Pie

Main

Teviotdale is a valley in the Scottish borders, whose principal town is Hawick. This border country has a turbulent history, and saw numerous clashes between Scots and English. This tasty pie from the region is a great recipe for making a little meat go a long way.

Teviotdale Pie

 

Knickerbocker Glory

Dessert

This ice cream extravaganza originated in New York and was named after its original Dutch settlers, the ‘Knickerbockers’. However, its popularity here in Britain is due to an Italian named Pacitto, who opened an ice cream parlour in Redcar where he introduced the Knickerbocker Glory to the British.

Knickerbocker Glory

 

 

Around Britain CookbookAll recipes come from the Around Britain cookbook (look out for the special offer code on this!)

 

 

 

 

 

 

 

 

 

 

 

 

Read on the 

3 Super Soups from our Superb Quick After-Work Cookbook

Quick-After-Work-Soups

September is now well underway and autumn is almost upon us.

 

The nights begin to draw in and the mornings are dewy.

Soups are the perfect fodder for this in-between month when we’re not quite casserole-ready but summer is behind us.

These three flavourful and filling soups are perfect for mid-week eating (especially with a chunk of crusty bread!)

Taken from our new cookbook; Quick After-Work, they can all be on the table in half an hour or less.

 

Smoky Tomato & Red Lentil Soup

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Chestnut Mushroom Soup with Blue Cheese Toasts

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Caribbean Prawn & Mango Soup

 


 

Quick After-Work CookbookQuick After-Work Cookbook

Gorgeous midweek meals that are easy to fit into your busy lifestyle.

The Quick After-Work Cookbook features easy, speedy recipes and big satisfying flavours that just hit the spot!

£8.99

 

READ MORE

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Categories:

3 Delicious Bonfire Recipes

It’s Bonfire Night again

A time when we meet to watch bonfires burn and fireworks light up the sky, while we are warmly wrapped in snuggly hats and gloves.

But the celebratory atmosphere is a far cry from the origins of 5 November.

Guy (Guido) Fawkes, from York, and fellow conspirators, rented out a house close to the Houses of Parliament and smuggled 36 barrels of gunpowder into a cellar of the House of Lords. That was enough to completely destroy the building!

The plot began to unravel when an anonymous letter was sent to William Parker, the 4th Baron Monteagle, warning him to avoid the House of Lords. The letter was made public and this led to a search of Westminster Palace in the early hours of 5 November.

Fawkes was the explosive expert, and it was he who had been left in the cellars to set off the fuse. He was caught when a group of guards discovered him at the last moment.

Parliament declared 5 November a national day of thanksgiving, and the first celebration of it took place in 1606.

 


 

Make your Bonfire Night a success with our 3 favourite recipes

Stay warm and stay safe!

 

Smoky Carrot Soup

Smoky Carrot Soup with Quinoa & Feta

 

Cheddar Muffins

Cheddar Muffins

 

Noisetté Coffee

Noisette Coffee

 

All recipes taken from the Dairy Diary.

 

 

 

 

#BonfireNight
#GuyFawkes
#BonfireRecipes
#TripleTested

 

‘The Big Broth’ and WIN a fantastic soup maker

The Big Broth is a souper fundraising event

Serve soup for friends, top it with a smile and raise money to help homeless young people.

By hosting a Big Broth soup party for friends, family or work colleagues you can raise money for Centrepoint – a fantastic charity providing young homeless people with accommodation, health support and life skills.

This is the perfect recipe – simply adjust the quantities to make your own pot of soup.

 

Smoky Carrot Soup with Quinoa & FetaSmoky Carrot Soup with Quinoa Feta

A comforting, classic soup taken from the Dairy Diary 2019 and a real crowd-pleaser.

For more information click here.

GO TO RECIPE

 

 

 

 

 


 

Win a Morphy Richards Soup Maker

 

Win a Morphy Richards Soup Maker

Dairy Diary is giving you the chance to win this fantastic soup machine.

Much-loved in our office, this souper (sorry!) machine makes delicious soup in just a few minutes.

Add chopped veg and stock, push the button, and in a few minutes – perfect soup.

You can choose chunky or smooth settings so that the soup is made to your desired consistency.

And you can pop it in dishwasher too!

Enter now… good luck!

ENTER NOW

 

 

 

 

 

 

#TheBigBroth
#Centrepoint
#Win
#Competition
#TripleTested
#Soup

Recipe of the Week: Broccoli & Apple Soup

Broccoli & Apple Soup

Broccoli & Apple Soup

 

Don’t be put off by the unusual combination – it really is delicious!

Time 25 mins
Serves 4
Calories 107
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians

Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional

1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.

2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.

3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.

 

 

#recipeoftheweek

#tripletested

#soup

Top tips for reducing food waste part 1

Stop wasting food!

I’m dedicating this month’s blog series to the subject of food waste.

Yes it’s hot topic now, but really I think it’s always been important.

My grandparents’ generation had no choice to be careful with food and use up every scrap. First, there was little money and lots of mouths to feed, then rationing and then even after that food was relatively expensive in relation to earnings and to waste it was to waste money.

Environmentally, food waste has catastrophic implications, with the wasted resources to create it in the first place and then the excess of packaging and how it can be disposed of, but more than this, it’s ethically wrong. We should reward all the time and effort that farmers put into creating our food by respecting and cherishing it – and if by minimising waste we also save money then great – more cash for holidays!

Having said all of that, it’s not always as easy as it sounds.

Some foods come in packets that are just too large for us to consume all in one go and others have a really short shelf life.

After much trial, error, debate and thought, here are a few tips that I’ve incorporated into my life and quest to reduce food waste:

  • First, I always plan my food shop: I write a list of meals for the week (usually only six as we have a ‘leftovers’ day) and write down only what we need for those meals.
  • I shop online, this way I’m less likely to be tempted by extras on shelf or special offers encouraging me to buy more than I actually need.
  • We never finish a bag of salad before it goes mushy, so I no longer buy them. Instead, I will buy a head of lettuce and cut off and shred only what I need.
  • Raspberries go mouldy so quickly! Instead of putting them in the fridge where they may be forgotten for a couple of days I dip them in water and put them in a bowl on the dinner table for dessert on the day they’re purchased.
  • On the day of purchase, I sort any cooked or uncooked fish and meat by use-by date and stack them in order. Those that may not be used before this date go in the freezer.
  • I buy only small bread loaves and keep one (plus a few rolls, wraps or bagels) in the cupboard. The remainder goes into the freezer.
  • I use my eyes and nose – I strictly stick to use-by dates on meat and fish, but for anything else I just look at it and smell it. If it looks okay and smells ok then we usually eat it! (Please use your own judgement here and don’t necessarily take my advice, this is just something I’ve done for years but may not be recommended for everyone).
  • Every month I have a look in the freezer and ensure that we use up anything that’s been there for a while before adding more.
  • Leftovers for lunch – many different ‘weird and wonderful’ foods left over from the previous night’s dinner have ended up in my lunchbox – just add salad.
  • Veggie, fruity slaw. Finely chop firm leftover fruit and veg, such as carrots, apples, peaches, grapes, cabbage and mix with mayonnaise – I like to throw in a few chopped nuts and sultanas too.
  • Make soup! Any slightly iffy looking veg can taste wonderful when cooked with stock. Add a little curry paste or chilli for an extra kick, if you like.

I’d love to hear any tips you would like to share. Together we can make a difference……

Broccoli is an often forgotten veg,
but this fab recipe revives it into
something scrumptious.

Broccoli & Apple Soup

Broccoli & Apple SoupThis surprising combination of ingredients, work beautifully together to create a light soup with subtle flavour.

Time 25 mins
Serves 4
Calories 107
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians

Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional

1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.

2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.

3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.

 

 

#lovefoodhatewaste

#reducefoodwaste

#soup

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