Starter / snack

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

Recipe of the Week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Perfect for leftover fruits, salad, veg and bread. Mix and match what you have.

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

Top tips for reducing food waste part 2

Make your own compost

When I come to put out the bin for its fortnightly collection, I’ve noticed that our black rubbish bin is now only half full. Yay!

 

What it does contain a lot of, however, is fruit and vegetable peelings. And while my children would love me to bring home a peeling-loving guinea pig or rabbit, I think an easier option is a compost bin.

I’ve seen quite a few on sale cheap or even free on Gumtree and Facebook, but none are close to where I live. Our local authority recommend www.getcomposting.com, which seems pretty cheap – especially as I shouldn’t have to buy compost ever again.

Their top tips on composting are as follows:

  • Find the right site – Ideally site your compost bin in a reasonably sunny site on bare soil. If you have to put your compost bin on concrete, tarmac or patio slabs ensure there’s a layer of paper and twigs or existing compost on the bottom so the worms and other creatures can colonise. Choose a place where you can easily add ingredients to the bin and get the compost out.
  • Add the right ingredients – Have a container available such as a kitchen caddy or old ice cream tub so that you can collect items for your compost bin from all over the house. Fill your kitchen caddy or container with everything from vegetable and fruit peelings to teabags, toilet roll tubes, cereal boxes and eggshells. Take care not to compost cooked food, meat or fish.
  • Fill it up – Empty your kitchen caddy along with your garden waste into your compost bin. A 50/50 mix of greens and browns (see below) is the perfect recipe for good compost.
  • Wait a while – It takes between nine and twelve months for your compost to become ready for use, so now all you need to do is wait and let nature do the work. Keep on adding greens and browns to top up your compost.
  • Ready for use – Once your compost has turned into a crumbly, dark material, resembling thick, moist soil and gives off an earthy, fresh aroma, you know it’s ready to use.
  • Removing the compost – Lift the bin slightly or open the hatch at the bottom and scoop out the fresh compost with a garden fork, spade or trowel.
  • Use it – Don’t worry if your compost looks a little lumpy with twigs and bits of eggshells – this is perfectly normal. Use it to enrich borders and vegetable patches, plant up patio containers or feed the lawn.

So now, I’m all prepared to make my own
compost and reduce our contribution to
landfill in the process.

If your fruit, veg and salad are not quite compost-ready then use it in this scrummy recipe (mix and match what you have).

Pittas are in the method, but you could use wraps or other bread if it needs using up.

 

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

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