Starter / snack

5 Favourite Easter Recipes

Easter gives us the perfect excuse to get together with friends and family and enjoy some quality time.

Try one or two of these delicious recipes – they’re sure to meet with your guests’ approval.

 

Baked Salmon recipe

Often informal gatherings are the best. Serve a couple of salads, some buttered new potatoes and this gorgeous salmon for an effortlessly delicious lunch.

Baked Salmon

  • Servings: 4
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 465 per portion
Fat 35g (11g sat) per portion

Ingredients

  • Salmon fillets 4, each approx. 150g (5oz), skin removed
  • Lemon ½, juice only
  • Fresh dill 15g (½oz)
  • Butter 20g (¾oz)
  • Salt and freshly ground black pepper
  • Cucumber ½, thinly sliced
  • White wine vinegar 2 tbsp
  • Caster sugar 1 tsp
  • Chives 15g (½oz), finely snipped
  • Chopped watercress 2 tbsp, plus sprigs to garnish
  • Soft cheese 110g (4oz)
  • Light mayonnaise 2 tbsp
  • Steamed new potatoes to serve (optional)

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Line a large baking tray with foil.
  2. Place the salmon fillets on the foil, drizzle with the lemon juice, sprinkle with a little torn dill, dot with the butter and season with salt and pepper.
  3. Enclose the salmon in the foil then bake in the oven for 25-30 minutes or until the fish flakes easily and is even in colour when pressed with a knife.
  4. Meanwhile, add the cucumber slices to a bowl with the vinegar, sugar and a little salt and pepper. Reserve a few more dill sprigs for garnish, chop the rest and add half to the cucumber and the remainder to a second bowl. Add half the chives to the cucumber and the rest to the second bowl. Gently toss the cucumber together and set aside.
  5. Add the chopped watercress, soft cheese and mayonnaise to the bowl of herbs and stir together until well mixed. Spoon into a serving bowl.
  6. Stir the cucumber once more then spoon onto a large shallow platter. Arrange the cooked salmon on top then garnish with the watercress sprigs. Serve with the sauce and new potatoes, if using.

Cook’s tips
Thick cut pieces of smoked cod loin could also be cooked in the same way in the foil then served with the sauce on a bed of stir-fried or microwaved spinach.

 

Lamb Crown Roast

This show-stopping lamb dish will be sure to impress on Easter Sunday.

Lamb Crown Roast

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 429 per portion
Fat 30g (13g sat) per portion

Ingredients

  • Racks of lamb 2, with 6–8 cutlets each
  • Butter 50g (2oz)
  • Onion 1 large, peeled and chopped
  • Garlic 2 cloves, peeled and crushed
  • Celery 3 sticks, sliced
  • Dried apricots 50g (2oz), chopped
  • Dried cherries 50g (2oz), chopped
  • Pistachio nuts 50g (2oz), chopped
  • Fresh breadcrumbs 110g (4oz)
  • Chopped mint 3 tbsp
  • Lemon 1, grated zest and juice
  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Steamed new potatoes and vegetables to serve (optional)

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Bend the racks to form a crown, fat side inward, and secure with string.
  3. Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.
  4. Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.

Cook’s tip
To make gravy, transfer the lamb to a warm plate and keep hot. Pour off any fat to leave the juices then stir in 2 tbsp plain flour, cook briefly then stir in 300ml (½ pint) lamb stock, 150ml (¼ pint) dry white wine and 1 tsp Dijon mustard. Season, bring to the boil and cook for 2 minutes then strain into a gravy boat and serve.

 

Strawberry Puffs recipe

A favourite of our Divisional Manager, this creamy pastries are a real treat.

Strawberry Puffs

  • Servings: 8
  • Time: 40 minutes plus cooling
  • Print

Calories 356 per portion
Fat 25g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Ready-rolled puff pastry 320g pack
  • Icing sugar 50g (2oz), plus 1 tbsp, plus extra to dust
  • Mascarpone 250g (9oz)
  • Fromage frais 200g (7oz)
  • Lemon 1, grated zest and juice
  • Strawberries 450g (1lb)
  • Caster sugar 25g (1oz)

Instructions

  1. Preheat the oven to 220°C/200°fan/Gas 7. Lightly grease a baking sheet.
  2. Roll out the pastry to about 36 x 23cm (14 x 9in), then sprinkle with 1 tablespoon of icing sugar. Cut into 16 equal-size rectangles. Place on the baking sheet and bake for 10-15 minutes until risen and golden. Cut into two lengthways and leave to cool.
  3. Mix together the mascarpone, fromage frais, 50g (2oz) icing sugar and the lemon zest. Chop one third of the strawberries and stir into the mascarpone.
  4. Put the remaining strawberries in a food processor with the caster sugar and lemon juice and whizz to a purée, then sieve.
  5. Sandwich four pastries with three layers of the mascarpone mixture. Repeat to make eight puffs. Drizzle each serving plate with the strawberry coulis, add a strawberry puff, dust with icing sugar and serve immediately.

Cook’s tips
Vary the fruits depending on what’s in season; autumn blackberries with a little chopped fresh mint, or forced rhubarb mixed with frozen strawberries in early spring.

 

Dairy Diary Favourites CookbookAll of these recipes are taken from our iconic cookbook; Dairy Diary Favourites, which is available to buy here for just £8.25.

Use the code DDPR and you can get free P&P (a little Easter treat from us).

 

 

Simnel Cake recipe

A classic for Easter.

Simnel Cake

  • Servings: 11
  • Time: 30 mins prep, 2¼ hours cooking
  • Print

Calories 722 per portion
Fat 30g (13.2g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 250g (9oz), softened
  • Light muscovado sugar 250g (9oz)
  • Eggs 4
  • Plain flour 300g (11oz)
  • Baking powder 1 tsp
  • Ground mixed spice 2 tsp
  • Ground almonds 50g (2oz)
  • Luxury dried mixed fruit 500g (1lb 2oz)
  • Lemon 1, finely grated zest and 2 tbsp juice
  • White marzipan 500g (1lb 2oz)
  • Apricot glaze or sieved apricot jam 2 tbsp

Instructions

  1. Preheat the oven to 150°C/300°F/Gas 2 and line a 20cm (8in) cake tin with baking parchment.
    Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour along with each egg. Sift in the remaining flour, baking powder and spice and fold the almonds, dried fruit and lemon zest and juice into the mixture. Spoon half into the cake tin and smooth the surface level.
  2. Roll out one third of the marzipan until it’s a circle, just smaller than the cake tin, and lay it on top of the mixture in the tin. Spoon the remaining mixture over the top and level the surface.
  3. Bake the cake in the centre of the oven for 2–2¼ hours, or until a skewer comes out clean after being inserted into the cake. Cover with a sheet of baking parchment if it starts to brown. When cooked, remove the cake from the oven and leave to cool.
  4. Remove the cake from the tin and peel away the lining paper. Spread the apricot glaze or jam over the top. Roll out half of the remaining marzipan to fit the top of the cake. Place it on the cake and smooth down, taking care not to trap any air pockets underneath. Pinch around the edges.
  5. Divide the remaining marzipan into 11 pieces and roll each into a ball. Brush a little apricot glaze or jam onto the base of each and evenly space around the top of the cake. Place under a hot grill to brown the marzipan lightly. Remove from the grill and leave to cool before serving.

Cook’s tips
The cake will keep in an airtight container for up to a week.
If you have a choice of marzipan, choose white marzipan, which has a more natural flavour than golden marzipan.

 

 Chocolate Lolipos

Looking for something to make with little ones? These ‘sheepish’ chocolate lollies are great fun. 

 

Chocolate Lolipops

  • Servings: 8
  • Time: 45 mins plus setting
  • Difficulty: easy
  • Print

Calories 231 per portion
Fat 12g (7.4g sat) per portion
Suitable for vegetarians

Ingredients

  • White chocolate 200g bar, chopped
  • Lollipop sticks 8
  • Giant chocolate buttons 10-11
  • White mini marshmallows 50g (2oz)
  • Black and pink gel food colour to decorate

Instructions

  1. 1 Using the base of a mug, draw eight circles on a sheet of baking paper. Turn over paper and weight each corner.
  2. Melt chocolate in a heatproof bowl set over a pan of barely simmering water.
  3. Spoon chocolate onto drawn circles. Place a lollipop stick onto each, turning once to coat. Place a button onto each circle near stick and snip remaining buttons into ear shapes and place one on each side of each button. Snip marshmallows in half with scissors and gently push into chocolate in concentric circles. Use gel to create eyes and mouth. Leave to set.

 

#EasterRecipe

#delicious

3 Easy Recipes for Two

3 easy recipes for two on Valentines Day

Enjoy a romantic dinner at home with these delicious recipes.

The starter and main can be prepared in advance (cook the main while eating your starter) and the pud only takes 10 minutes to create.

Giving you more time to spend gazing into each other’s eyes!!

 Potted Shrimp

Potted Shrimps

  • Servings: 2
  • Time: 15 minutes plus chilling mins
  • Difficulty: easy
  • Print

Calories 281 per portion
Fat 21g (14g sat) per portion

Ingredients

  • Unsalted butter 50g (2oz)
  • Shrimps 150g (5oz), shelled weight
  • Ground nutmeg a pinch
  • Ground mace a pinch
  • Salt and freshly ground black pepper
  • Brown bread or hot toast to serve

Instructions

  1. Gently melt the butter in a small saucepan over a very low heat. Simmer gently until a foam rises to the top then remove the foam with a spoon.
  2. Carefully pour the clarified butter from the top into a jug and discard the milky residue underneath.
  3. Melt half of the clarified butter and stir in the shrimps, nutmeg, mace and seasoning to taste. Spoon the mixture into two ramekin dishes and chill until the mixture has set.
  4. Melt the remaining clarified butter and spoon over the top of the shrimps. Chill once again until the mixture has set.
  5. Serve with toast or crusty brown bread, using the butter layer on top of the ramekins to spread on the toast first.

Cook’s tips
If you can’t find shrimps buy small prawns instead.
For special occasions, multiply the quantities by the number of people you are feeding and make the ramekins look pretty with sprigs of dill and a little caviar.

Baked Salmon

Baked Salmon Tricolore

  • Servings: 2
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 726 per portion
Fat 61g (11g sat) per portion

Ingredients

  • Firm avocado 1 large
  • Lemon juice 1 tbsp
  • Tomatoes 2 large, thickly sliced
  • Olive oil 2 tbsp
  • Salt and freshly ground black pepper
  • Garlic mayonnaise 2 tbsp
  • Grated Parmesan cheese 3 tbsp
  • Chopped basil 2 tbsp
  • Salmon fillets 2 x 150g (5oz)
  • Rocket leaves to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Line a baking dish with baking parchment.
  2. Cut the avocado in half and prise out the stone. Peel off the skin and then slice thickly. Arrange in a single layer in the baking dish. Sprinkle with lemon juice. Put the tomatoes in the dish and drizzle with half the oil. Season well.
  3. Mix the mayonnaise with the Parmesan cheese and chopped basil. Lay the fish on top of the avocado and tomatoes and spread the mayonnaise mixture on top of the fish. Then drizzle with the remaining oil.
  4. Bake the salmon in the oven for about 20 minutes, depending on the thickness of the fish, until cooked through and tender. Drain and serve immediately with fresh rocket leaves.

Cook’s tips
Choose a slightly under-ripe avocado for this recipe – it will be easier to peel and slice; the flesh will soften slightly on baking.
If you don’t have garlic mayonnaise, mix ordinary mayo with 1 crushed garlic clove.

 Fruits with Chocolate Dip

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

 


 

Just For One Or Two cookbookThese delicious recipes are taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

 

And happy Valentine’s Day for tomorrow!

 

#recipesfortwo

#valentinesrecipes

#valentinesday

#chocolatedip

 

 

Recipe of the week: Pigs in Blankets, perfect for Bonfire Night!

Pigs in Blankets

 

Wrap these gorgeous little morsels in napkins and enjoy whilst huddled around the bonfire.

Stay safe folks.

Pigs in Blankets

  • Servings: 6
  • Time: 40-50 minutess
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.

 

 


Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.

READ MORE

 

 

 

 

#bonfirerecipes

#comfortfood

#dairydiaryfavourites

4 Brilliant Bonfire Snacks

 

Four brilliant bonfire snacks

 

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!

 


Pigs in Blankets

 

Pigs in Blankets

  • Servings: 6
  • Time: 40-50 minutess
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion

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

Ingredients

  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.


Savoury Muffins

 

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

  1. In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
  2. Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
  3. 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.
  4. 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.
  5. 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 Peanut Brittle

 

Crunchy Peanut Brittle

  • Servings: makes 425g (15oz)
  • Time: 25 minutes plus cooling
  • Difficulty: easy
  • Print

Calories 72 per portion (15g/½oz)
Fat 3g (0.8g sat) per portion
Suitable for vegetarian

Crunchy and utterly moreish, this nutty brittle from the 2014 Diary, is wonderful served with a hot cup of coffee.

Ingredients

  • Caster sugar 175g (6oz)
  • Golden syrup 75g (3oz)
  • Unsalted peanuts 175g (6oz)
  • Unsalted butter 15g (½oz)

Instructions

  1. Oil a baking sheet and fill a jug with boiling water.
  2. Put the sugar and golden syrup into a heavy-based pan and add 125ml (4fl oz) cold water. Heat gently, stirring continuously, until the sugar has completely dissolved, occasionally brushing down the sides of the pan with hot water.
  3. Add the peanuts to the sugar syrup and bring to the boil. Boil, without stirring, for 7–10 minutes until the mixture turns a rich golden caramel colour.
  4. Immediately remove from the heat and add the butter. Do not stir, but mix into the caramel by tilting the pan. Quickly pour onto the oiled baking sheet. Leave to cool and set hard.
  5. When cold, break into pieces and store in a jar or tin, interleaved with non-stick baking paper.

Cook’s tips. Always keep a watchful eye when boiling sugar syrup. It can feel as though it is taking ages then it will suddenly begin to change colour around the edges then quickly darken all over.


Auntie Lou's Bread Pudding

 

Auntie Lou’s Bread Pudding

  • Servings: 16 squares
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 228 per portion
Fat 9.8g (5.6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Moist and packed full of fruit, you can guarantee everyone will want a second square of this bread pud from the 2006 Diary.

Ingredients

  • White bread, crust removed 225g (8oz), 2–3 days old, torn into small pieces
  • Milk 375ml (13fl oz)
  • Oranges 2, grated zest of both, juice of 1
  • Mixed spice 1 tbsp
  • Raisins 175g (6oz)
  • Sultanas 150g (5oz)
  • Chopped mixed peel 50g (2oz)
  • Ready-to-eat dried prunes 75g (3oz), chopped
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Glacé cherries 75g (3oz), quartered
  • Granulated sugar 25g (1oz) plus extra to sprinkle
  • Eggs 3, beaten
  • Butter 150g (5oz), melted
  • Black treacle 1–2 tbsp

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4.
  2. Grease a 23cm (9in) square shallow ovenproof dish.
  3. Soak the bread pieces in the milk in a large bowl for 10 minutes. Add the rest of the ingredients and mix well.
  4. Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.
  5. Sprinkle with sugar and serve hot. Or leave to cool, cover and chill. Serve cold, cut into squares.

Cook’s tips. Bread pudding is one of those bakes meant to use up the leftovers, so if you don’t have quite enough of one ingredient, mix and match with what you do have.

 


Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.

READ MORE

 

 

 

 

 

#bonfirerecipes

#comfortfood

#dairydiaryfavourites

Home-Cooked Harvest

4 Crowd-Pleasing Treats

.

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

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. 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

  • Servings: 6–8
  • Time: hour plus cooling
  • Difficulty: easy
  • Print

Calories 633 per portion
Fat 28g (12g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz)
  • Coffee essence 4 tsp
  • Milk 1 tbsp
  • Ginger marmalade 10 tbsp
  • Icing sugar to dust
  • Marzipan 450g (1lb)
  • Crystallised ginger 2 pieces, roughly chopped, to decorate (optional)

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Grease a 20cm (8in) square cake tin. Line the tin with foil, making a pleat in the centre to the height of the tin (supported with cardboard) to divide in half; grease the foil.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and flour alternately until smooth. Transfer half the mixture to another bowl. Fold coffee essence into one half and milk into the other half.
  3. Spoon the coffee-flavoured mixture into one side of the tin and the plain mixture into the other side. Bake for 30–35 minutes until risen and firm to the touch, then turn onto a wire rack to cool.
  4. Trim the cakes to the same size and cut both in half lengthways. Spread the side of one brown piece of cake with marmalade and gently push together with a plain piece. Brush more marmalade on top of both and place the remaining brown piece on the plain piece and vice versa.
  5. Dust a sheet of non-stick baking paper with sifted icing sugar and roll out the marzipan until large enough to wrap around the cake. Spread the marzipan with marmalade and carefully roll around the cake, smoothing in place. Trim off excess marzipan then crimp along the edges. Decorate with crystallised ginger, if using.

Cook’s tips
For a traditional coloured Battenburg cake, colour half the cake mixture with a little pink food colouring then sandwich the strips of cake together with a little sieved strawberry jam before wrapping in marzipan.


Oatie Melting Moments

  • Servings: 24
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.


Orange Cake

  • Servings: 12
  • Time: 50 minutes plus cooling mins
  • Difficulty: easy
  • Print

Calories 434 per portion
Fat 23g (14g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 225g (8oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 275g (10oz)
  • Baking powder 1 tsp
  • Oranges 1½ large, finely grated zest and juice
  • Marmalade 3 tbsp
  • Clotted cream 110g (4oz)
  • Icing sugar 200g (7oz)
  • Sugar flowers to decorate

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4 and grease two 20cm (8in) diameter sandwich tins.
  2. Cream the butter and sugar together until pale and fluffy and then gradually beat in the eggs. Sift the flour and baking powder into the mixture and fold in with the orange zest and half the juice.
  3. Divide the cake mixture between the prepared tins and bake for 25-30 minutes until firm to touch. Cool on a wire rack.
  4. Spread one cake with marmalade and then spoon over the cream. Top with the other cake.
  5. Make the icing by beating the remaining orange juice, a little at a time, into the icing sugar to give a thick spreadable icing. Spread over the cake and decorate with sugar flowers.

Cook’s tips
This cake has been sandwiched with clotted cream but 150ml (¼ pint) double cream could also be used. Whip until the cream forms soft swirls then spoon over the marmalade spread cake and top with the second cake or serve with just the marmalade filling if preferred.


 

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Recipe of the Week: Minted Pea Panna Cotta with Smoked Salmon

Minted Pea Panna Cotta with Smoked Salmon

Inviting friends for dinner? This is the most perfect starter.

Everyone will be asking for the recipe!

Minted Pea Panna Cotta with Smoked Salmon

  • Servings: 2
  • Time: 20 mins plus chilling
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 44g (25.6g sat) per portion

Ingredients

  • Frozen petits pois or fresh peas 250g (9oz) plus extra to garnish
  • Chicken stock 250ml (9fl oz)
  • Leaf gelatine 2 sheets
  • Double cream 150ml (¼ pint)
  • Mint leaves 12-15 plus extra to garnish
  • Smoked salmon 100g pack

Instructions

  1. Place petits pois and stock in a saucepan. Bring up to boil, cover and simmer for 5 minutes.
  2. Meanwhile, soak gelatine sheets in a bowl of cold water.
  3. Stir cream into peas, add mint leaves, then liquidise and pass through a sieve. Season to taste.
  4. Drain gelatine sheets and add to pea cream. Briefly heat gently until gelatine dissolves.
  5. Lightly oil two ramekin dishes and pour in pea cream. Allow to cool then chill for 4-6 hours.
  6. Run a knife around the inside of each ramekin and turn out onto plates. Serve with salmon garnished with mint and peas.

 

A Dairy Diary recipe.

 

#recipeoftheweek #tripletested

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