Starter / snack

5 Fabulous Dips

Roast Beetroot & Feta Dip

I have a friend we name ‘queen of dips’ because she has always whizzed up something delicious for us to nibble on whilst chatting or waiting for dinner to cook.

She’s inspired me often to make these easy bowls of deliciousness.

Dips are an incredibly simple and tasty dish to serve as part of a tapas-style meal or as a starter before the main course.

Served with vegetable crudité and/or breadsticks/chips, dips are perfect for a summer’s evening in the garden.

I’ve broken the rules slightly here, the first recipe (the only one that we have a photo for, sorry!) is from our brand new cookbook due to be launched in August. I’m supposed to keep it secret until then, but this recipe is so good I wanted to share it now!

 


  

Roast Beetroot & Feta Dip

Serves 4–6
Preparation 15 minutes plus cooling
Cooking 1 hour
Calories 101 | Fibre 2.9g | Salt 0.4g | Sugar 0g Fat 5.7g of which 3.6g is saturated
Suitable for vegetarians    

  • Raw beetroot 1 bunch (approx. 500g/1lb 2oz) 
  • Cooked or drained canned cannellini beans 75g (3oz)
  • Dried chilli flakes or cumin seeds ¼ tsp 
  • Feta cheese 65g (2½oz), chopped
  • Soured cream 4–6 tbsp
  • Salt and freshly ground black pepper
  • Mixed seeds 2 tsp (optional)
  • Breadsticks, carrot batons or Oaty Crisps (p44) to serve
  1. Preheat the oven to 220°C/200°fan/Gas 7. 
  2. Roast the beetroot for about 1 hour or until tender. Leave to cool a little then top and tail, and peel away the skins.
  3. Place the beetroot in a food processor with the beans, chilli flakes or cumin seeds, and 50g (2oz) of the Feta cheese. Whizz to blend together then whizz in enough soured cream to make a smooth dip. Season to taste.

Tips
Wear rubber gloves when peeling the beetroot to avoid staining your hands. Chilli flakes give a slight ‘kick’ to the dip, the cumin is more fragrant; choose your preference.

Recipe Taken from A Zest For Life Cookbook.

 


 

Hot Artichoke & Chive Dip

Serves 6
Suitable for vegetarians

  • Artichoke hearts 390g can, drained
  • Parmesan cheese 75g (3oz), grated
  • Light mayonnaise 125ml (4fl oz)
  • Soured cream 125ml (4 fl oz)
  • Snipped chives to garnish, optional
  1. Place all ingredients except chives into a food processor and whizz until smooth. Season to taste.
  2. Spoon mixture into a saucepan and heat gently until hot but not boiling.
  3. Pour into a serving bowl, sprinkle with chives if you like, and serve immediately.

 


 

Houmous

Serves 8
Preparation 10 mins
Per portion 100 kcals, 6g fat (1.1g saturated)
Suitable for vegetarians

  • 410g can chickpeas, drained
  • Juice of 1 lemon
  • 3 cloves garlic, peeled and crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Pinch of salt
  • 150g (5oz) natural yogurt
  • 3 tbsp crunchy peanut butter
  • 1 tbsp olive oil
  • Chopped coriander to garnish
  1. Place chickpeas, lemon juice and garlic in a food processor and whizz to a coarse paste.
  2. Stir in cumin, ground coriander, salt, yogurt and peanut butter.
  3. Chill until ready to serve. Drizzle with oil and sprinkle with coriander. 

Recipe Taken from The Dairy Book of Home Cookery.

 


 

Avocado Dip 

Serves 6
Preparation 15 mins
Per portion 78 kcals, 5g fat (0.6g saturated)
Suitable for vegetarians

  • 1 ripe avocado, peeled and stoned
  • 225g (8oz) quark or low fat soft cheese
  • Freshly ground pepper
  • 2 garlic cloves, peeled and crushed
  • 10 drops hot pepper sauce
  • 1 tbsp fresh lime or lemon juice
  1. Mash avocado flesh with quark or cheese.
  2. Season to taste and stir in garlic, pepper sauce and citrus juice.
  3. Cover and refrigerate or serve immediately.

Recipe Taken from The Dairy Book of Home Cookery.

 


 

Blue Cheese & Poppy Dip

Serves 4–6
Preparation 10 mins
Per portion 231 kcals, 20g fat (10.3g saturated)
Suitable for vegetarians

  • 150g (5oz) Blue Stilton cheese, crumbled
  • 175g (6oz) cottage cheese
  • 150ml (1/4 pint) soured cream
  • 2 tbsp mayonnaise
  • 1 tbsp poppy seeds
  1. Mix all ingredients together. Spoon into a serving dish. Garnish with extra poppy seeds.

Recipe Taken from The Dairy Book of Home Cookery.

 


 

 

Keep safe and well everyone.

 

 

 

Read on the 

Shop Locally; Eat Seasonally

Asparagus

Shop Locally; Eat Seasonally

 

St George

Thursday is St George’s Day and is also the start of British asparagus season.

You can find out more about St George here.

British asparagus season may be brief but is worth celebrating. Not only do those little green shoots taste really good, they also contain vitamin K, which is essential for healthy blood clotting. It is a rich source of vitamin C to boost your immune system (particularly helpful right now) and asparagus is also a mild diuretic and is believed to help detoxify the body.

We’re all needing to shop locally right now, and many of us are shopping at farm shops. This makes eating seasonally essential.

 

Here’s our guide to what’s in season in April

 

Plus an Asparagus Recipe for One

This asparagus recipe is perfect for a quick and easy lunch. It serves one but is really easy to scale up to serve 2 or more, if your household is a little bigger.

 

Mozzarella & Asparagus Baguette

Mozzarella & Asparagus Baguette

 

 

Recipe taken from Just for One or Two cookbook.

 

 

Categories:

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!)

 

 

 

 

 

 

 

 

 

 

 

 

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Happy Leap Day!

Happy Leap Day

30 days has September,
April, June and November.
All the rest have 31,
except February alone,
which has 28 days clear,
and 29 each leap year.

Who learned that little ditty at school? Even now, I still recite it in my head when checking diary proofs (yes, honestly!)

And here we are on day 29. The day when women who rather fancy their other halves as husband material may propose. This ‘right’ to propose on 29th February each leap year goes back hundreds of years when Leap Day had no recognition in English law; the day was ‘leapt over’ and ignored, hence the term ‘leap year’.

It was decided that the day had no legal status, meaning that a break in tradition on this day was acceptable. Thankfully, nowadays, we can propose whenever we like, Leap Day or otherwise.

 


 

Baked Onion SoupIf you’re not busy proposing today, bake this absolutely delicious recipe. I know a baked soup sounds bizarre, but trust me, it’s worth it. Perfect Saturday lunch fayre.

This recipe is from our Cook it Slowly! cookbook, which is packed full of flavoursome recipes perfect for making ahead.

Baked Onion Soup

RECIPE

 

 

 

 

#leapyear

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Recipe of the Week: Chestnut Mushroom Soup with Blue Cheese Toasts

Chestnut Mushroom Soup with Blue Cheese Toasts

There are certain classic food pairings that were just made for one another; particularly in the world of cheese.

 

Cheddar and apple, brie and cranberry, blue cheese and mushroom. In this gorgeous soup, we enjoy the latter.

This recipe is taken from our Quick After-Work cookbook, which is crammed full of equally delicious recipes that can be ready in 30 minutes or less. Click here to find out more.

 

Chestnut Mushroom Soup with Blue Cheese Toasts

 

RECIPE

 

 

 

 

#RecipeoftheWeek

#DairyDiaryRecipe

#TripleTested

Categories:

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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