Starter / snack

Easy Recipes for Chinese New Year | Spiced Chicken & Noodle Soup, Oriental Pork with Sweet Potato, Coconut Ice Cream

Chinese New Year recipes

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Easy Recipes for Chinese New Year

My parents are very conservative eaters, and so the first time I tried Chinese food was as an adult when a friend took me to Chinatown in Manchester – what a revelation!

I have been a fan ever since. It’s Chinese New Year on Friday (the year of the horse), which gives me a great excuse to indulge.

It’s not easy to recreate genuinely authentic
Chinese food, but we can enjoy some
delicious anglicised versions – from the
Dairy Diary of course – that are pretty
close to the real thing.

Here’s my menu for Chinese New Year on Friday. I can’t wait.

Chinese New Year Menu

Spiced Chicken & Noodle Soup

Oriental Pork with Sweet Potato

Coconut Ice Cream

Dairy Diary 2014

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How to save money and still have lots of fun! | Stress-free cooking for friends part one

Stress-free cooking for friends

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How to save money and still have lots of fun!

One of my ‘unofficial’ New Year’s resolutions is to entertain at home once a month. I’m afraid I am one of those irritating people who always tries to look on the bright side and find a solution to someone’s problem; so one evening when my other half and I were having a moan about our lack of social life (due to lack of babysitters and lack of money) I struck upon to idea of eating out, in, once every month.

At the start of each month we are going to sit down and plan out Night Out In. We will pick a couple of friends’ names out of a hat and plan a cosy informal meal – which isn’t going to stress us or cost lots of cash.

So for the price of a few scented tealights
– my current obsession –   some great-value
fresh ingredients and a bottle of wine we
will have a fantastic night in the company
of good friends, without the worry of
finding a babysitter.

Here is my first stress-free menu.

Everything is affordable and easy to make in advance, so it does not intrude on our social time.

Stress-free cooking for friends - recipes part one

Stress-free cooking for friends part one

Starter: Chorizo & Kale Soup

Main: Roasted Cod Loin wrapped in Pancetta

Dessert: Ginger & Marmalade Steamed Pudding

 

Clever One Pot cookbook

 

All of these recipes are taken from
Clever One Pot cookbook, which is
still available to buy online for
just £7.99.

buy bow

 

 

 

 

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Favourite Recipes for New Year’s Eve

Favourite recipes for New Year's Eve

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Favourite Recipes for New Year’s Eve

Did Santa bring you everything you hoped for? If a certain Dairy Diary was missing from your stocking then never fear, we have a few left.

Simply click to order your Dairy Diary and it will arrive in just a few days.

How are you celebrating New Year’s Eve? Although our evening will be spent at home (with three little people asleep upstairs), the occasion can still be special. I’m really looking forward to a cosy atmosphere with lots and lots of candles, Prosecco with a dash of elderflower cordial and some festive nibbles.

Here’s what I plan to make for
our New Year party for two.

Why not try these recipes too?

Parma Ham & Goat's Cheese Bruschetta

Parma Ham & Goats Cheese Bruschetta

Alaska Salmon & Halloumi Skewers

Alaska Salmon & Halloumi Skewers

Flambeed Cherries with Ice Cream

Flambeed Cherries with Ice Cream

 

What are your plans? A huge glamorous gathering? I’d love to know what you’re cooking.

Happy New Year everyone!

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Perfecting Pickle and other Alliterations

Perfect pickled cucumber

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Perfecting Pickle and other Alliterations

On a recent rainy trip to Chester Zoo, we had the ‘pleasure’ of eating in the restaurant there. Despite the chaotic surroundings and dubious looking burgers, they were served with the most delicious pickled cucumber.

In our house, Maisy and I are the only people who eat cucumber and so they tend to fester in a corner of the salad drawer until they ooze slime – nice.

So, I have decided it’s now
my mission to perfect pickled
cucumber….here we go!

Cucumber 1
Sea salt 2 tbsp
Sugar 2 tbsp
Rice vinegar 2 tbsp
Finely chopped stem ginger 1 tbsp

  1. Make pretty grooves down the edges of the cucumber with a fork and then cut into thin slices.
  2. Place a colander over a bowl and then pop the cucumber in the colander with the salt. Mix together and leave to stand for 2 hours.
  3. Rinse and drain the cucumber. In jar mix together the sugar, vinegar and stem ginger. Add the cucumber and mix well. Pop a lid on the jar (or it will taint other items in your fridge) and refrigerate. Enjoy with homemade burgers or hot dogs.
Competition | Win a Luxury Chritsmas Hamper

Competition | Win a Luxury Chritsmas Hamper

Don’t forget to enter the
Christmas Hamper competition!

Pickled Beetroot recipe

You either hate it or love it. But you have love the colour!

Pickled BeetrootMakes 1.25–1.5kg (2½–3lb)
Time 2 hours, plus infusion
13 calories per 25g (1oz)
0g fat
Suitable for vegetarians

Fresh, uncooked beetroot 1.25–1.5kg (2½–3lb)
Cinnamon 5cm (2in) piece
Mace 3 pieces
Whole allspice 1 tsp
Whole peppercorns Bristol Blend 1 tsp
Large dried chillies 3
Whole cloves 5
Caster sugar 2 tbsp
Distilled malt vinegar 5% acidity, 700ml (1¼ pints)

1 Wash beetroot well and cut off stalks to within 2.5cm (1in) of each beetroot. Place beetroot in a large saucepan, cover with cold water and bring to boil. Reduce heat, partially cover and cook gently for 1–1½ hours until cooked. Drain and leave to cool overnight.

2 Place all spices in a stainless steel or unchipped enamel pan, add sugar and 300ml (½ pint) vinegar and bring to boil. Remove from heat, cover and leave overnight.

3 Peel cooked beetroot and cut into slices 5mm (1⁄4in) thick. Loosely layer in clean jars. 4 Stir remaining vinegar into spiced vinegar, then pour into jars – including spices – making sure beetroot is well covered. Cover with lids and store in a cool, dry, airy place.

A Dairy Diary recipe

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Brie with Redcurrant Jelly

Brie Cheese and Redcurrant Jelly

Brie with Redcurrant Jelly

Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!

CLICK HERE FOR RECIPE

Recipe taken from Around Britain Dairy Cookbook

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