Starter / snack

Sweet Spicy Nuts

Sweet Spicy Nuts | A Dairy Diary 2012 recipe

Wrap in cellophane and tie with a ribbon to make a tasty gift.

Makes 450g (1lb)
Time 15 mins
Calories 168 per 25g (1oz)
Fat 15g of which 1.6g is saturated

Blanched almonds 110g (4oz)
Cashew nuts 110g (4oz)
Unsalted peanuts 110g (4oz)
Pecans 110g (4oz)
Ground cinnamon 1 tsp
Ground cumin ½ tsp
Ground coriander ½ tsp
Olive oil 2 tbsp
Soft brown sugar 2 tbsp

1 Preheat oven to 200°C/400°F/Gas 6.

2 Place nuts in a bowl and sprinkle in spices and olive oil. Mix together thoroughly with your hands.

3 Spread evenly onto a baking tray and bake in oven for 5–10 minutes, turning halfway through, until aromatic and golden. Add sugar, mix well and return to oven for a few minutes until sugar has melted.

4 When cool, transfer to a serving bowl and serve with drinks. Tip You can store these nuts in an airtight container for up to 2 weeks.

Recipe taken from 2012 Dairy Diary.

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Veggie Crisps

Perfect for munching while watching a great movie

Serves 8
Time 1 hour
Calories 417 per portion
Fat 30g of which 5.4g is saturated
Suitable for vegetarians

Vegetable oil for deep frying
Sweet potatoes 3 large, peeled
Parsnips 4 large, peeled
Carrots 4 large, peeled
Soured cream 150ml (¼ pint)
Finely snipped chives 2 tbsp
Sea salt for sprinkling

1 Heat vegetable oil in a large pan or deep fat fryer.

2 Using a vegetable peeler, slice all vegetables very thinly. Pat vegetables dry on kitchen paper.

3 Fry vegetable slices, in batches, until golden. Drain on kitchen paper.

4 Mix soured cream with chives. Sprinkle crisps with sea salt and serve with soured cream dip.

A Dairy Diary recipe.

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Cranberry Sauce

Simple and quick to make. Why buy it in a jar?

Cranberries Suitable for vegetarians
Suitable for freezing
Serves 6
Preparation 3 mins
Cooking 25 mins
Per portion 121 kcals, 0g fat (0g saturated)

For duck, goose, game, turkey and lamb.

Granulated sugar 175g (6oz)
Cranberries 225g (8oz)

1 Put 300ml (½ pint) water and sugar into a saucepan. Heat slowly until sugar dissolves.

2 Add cranberries. Cook fairly quickly for 2-3 minutes or until skins pop open.

3 Reduce heat. Simmer gently for 10 minutes.

Recipe taken from new edition Dairy Book of Home Cookery

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Cinnamon Toast

A comforting treat; perfect for an autumnal evening in front of the fire.

Cinnamon Toast from the Dairy Diary 2011Serves 3
Time 5 mins
Calories 374 per portion
Fat 15g of which
9g is saturated
Suitable for vegetarians

Light soft brown sugar 4 tbsp
Cinnamon 1 tsp
Butter 50g (2oz), softened
White bread 6 slices

1 Mix sugar with cinnamon and softened butter. Toast bread slices on both sides.

2 Spread one side of toast with butter mixture, cut in half and serve hot.

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