Starter / snack

World Whisky Day

World Whisky Day

Celebrating World Whisky Day, the Dairy Diary way!


Did you know?

  • Whisky or whiskey is a distilled alcoholic drink made from fermented grain mash.
  • The smoky flavour found in some types of whisky, especially true of Scotch, is due to the peat smoke used to treat the malt.
  • Whisky is most often aged in wooden casks, often made of charred white oak.
  • With a value of £4.359 billion (2017), Scotch whisky exports accounted for over 20 per cent of all UK food and drink exports.
  • Some 34 bottles of whisky are exported from Scotland every second.

Whisky in Gaelic reads ‘uisge beathe’,
which means ‘water of life’

We will be celebrating World Whisky Day in the Dairy Diary office by baking these gorgeous Dundee Marmalade Flapjacks, and making our very own  Whisky Marmalade. Absolutely delicious!

 

Dundee Marmalade flapjacks

Dundee Marmalade Flapjacks

Whisky Marmalade

Whisky Marmalade

 

 

 

 

 

 

 

 

 

Try the recipes and send us a photo!

 

 

#TripleTested

#RecipeOfTheWeek

#WorldWhiskyDay

Recipe of the Week: Watercress Soup

From our iconic Dairy Book of Home Cookery, this recipe reminds me of childhood; wading through the local stream with my grandad to collect handfuls of fresh watercress from the icy waters.

I’m not sure if there are many places that you can still find wild watercress, but your local greengrocer or supermarket should certainly stock it. And it’s a great source of vitamin A, C and iron, so tuck in.

 

Watercress Soup

This soup is simple, peppery, creamy and lovely – just add fresh crusty bread!

 

 

RECIPE

 

 

The Dairy Book of Home CookeryThis recipe is from the 50th anniversary edition of the Dairy Book of Home Cookery.

Click here for more information.

 

 

 

 

 

 

#DBHC50

#watercress

#RecipeoftheWeek

#TripleTested

Celebrate National Toast Day

Ditch the beans on toast just today

To celebrate National Toast Day try this Creamy Cherry Tomato & Mushroom Toasts recipe – it’s one of life’s simple pleasures!

Tasty bread, toasted and spread
with real butter is wonderful.

So swerve the ubiquitous beans one lunchtime and try a creamy tomato and mushroom topping instead.

Scrumptious!

Creamy Cherry Tomato and Mushroom Toasts

Creamy Cherry Tomato & Mushroom Toasts

RECIPE

 

Goat's Cheese, Honey and Walnut ToastYou may also be interested in…

Goat’s Cheese, Honey & Walnut Toastie

A delicious Dairy Diary recipe using sourdough bread, goat’s cheese, walnuts and honey.

RECIPE

 

 

 

#NationalToastDay

#RecipeoftheWeek

#NationalToastDayUk

#ToastDayUk

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

Perfect Christmas snacks

Taking a break from wrapping gifts and enjoy these scrumptious festive treats

 

Goat’s Cheese, Honey & Walnut Toastie

Goat’s Cheese, Honey & Walnut Toastie

This may be just a toastie but it tastes SO good – warm creamy goat’s cheese, sweet honey and crunchy walnuts. What’s not to like?

It’s just one of many delicious triple-tested recipes in the 2019 Dairy Diary.

RECIPE

 

 

Christmas Flapjacks

Christmas Flapjack

With pecan nuts, ginger and cherries, these flapjacks are really special. Pop in a tin, wrap in ribbon and give as a gift.

This recipe is taken from Dairy Diary Favouritescookbook.

RECIPE

 

 

#christmasrecipes

3 special starters

If you want Christmas or Boxing Day lunch to get off to a great start, try one of these starters – they really are quite delicious.

 

Mushroom Ramekins

Mushroom Ramekins

An easy starter for vegetarians and meat-eaters alike, these crisp mushroom pots are simply delicious.

RECIPE

 

Chicken Liver Pâté

Chicken Liver Pâté

A classic starter – simply serve this this chicken liver pâté with warm toast and rocket leaves.

RECIPE

 

Smoked Salmon & Dill Tarts

Smoked Salmon & Dill Filo Tarts

These crisp and luxurious filo tarts from 2003 can be made in advance to allow you time with your guests until you’re ready to serve.

RECIPE

 

DAIRY DIARY FAVOURITES COOKBOOKAll of these recipes are taken from the Dairy Diary Favouritescookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.

Dairy Diary Favourites £8.25

BUY NOW

 

 

 

 

 

 

#TripleTested

#ChristmasRecipes

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