Gooseberry & Ginger Jam
.
Gooseberries should be ready to pick now, or very soon, and this recipe is just perfect for your glut of fruit.
I think it may just be my favourite jam of all time. Yum!
A Dairy Diary recipe.
Vegetarian
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
Whisky Marmalade
Try the recipes and send us a photo!
#TripleTested
#RecipeOfTheWeek
#WorldWhiskyDay
National Vegetarian Week and new ingredients
National Vegetarian Week
Look who’s supporting this year’s National Vegetarian Week: Stephen Fry, Joanna Lumley, Ella Mills and many more… enjoy veggie food this National Vegetarian Week.
New ingredients
New and exciting veggie food products are launched regularly, but it’s not possible or affordable to try them all.
But one ingredient that I’m definitely going to try is jackfruit.
You will see it on supermarket shelves and also in restaurants. It comes in cans, has a savoury flavour and the texture of pulled pork.
I am reducing the amount of meat that we eat as a family, so it’s definitely going to be on my shopping list soon. If we like jackfruit it may be in future Dairy Diary recipes!
Tamarind paste is another ingredient that is new to me. It’s made from the fruit of the tamarind tree and has a sweet/sour taste. Although unfamiliar in the UK, it is a key ingredient in Worcestershire sauce, which has been around for almost 200 years!
Tamarind paste is used in this Nasi Goreng recipe, from the Quick After-Work Cookbook, and is stir-fried with garlic, ginger and chilli just before the rice is added.
This mouthwatering vegetarian recipe takes just 15 minutes to make and is an excellent weekday meal when you’re short of time.
Please share with us any new ingredients that you have used recently – who knows, they could appear in the next Dairy Diary!
#TripleTested
#QuickRecipes
#NationalVegetarianWeek
Recipe of the Week: Guinness Soda Bread
Today is St Patrick’s Day – that glorious Irish celebration.
Why not celebrate the rich, smooth taste of Irish stout in this gorgeous bake?
#DairyDiaryRecipe
#StPatricksDayRecipe
#RecipeoftheWeek
#TripleTested
Super Quick Valentines 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 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 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 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
Recipe of the week: Nutty Seeded Burgers on Brioche
This is the best veggie burger EVER!
It may be the last opportunity this year, so pop them on the barbecue and sip a glass of something lovely while enjoying the last days of summer.
Nutty Seeded Burgers on Brioche
Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Bulgur wheat 50g (2oz)
- Vegetable stock 300ml (½ pint)
- Unsalted cashew nuts 50g (2oz)
- Brazil nuts 50g (2oz)
- Mixed seeds 50g (2oz)
- Garlic 1 clove, peeled
- Wholemeal bread 1 small slice, torn into pieces
- Egg 1 Harissa paste 2 tsp
- Sunflower oil 1-2 tbsp
- Brioche buns, tomato slices and salad leaves to serve
Instructions
- Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
- Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
- Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.
#recipeoftheweek
#veggieburger
#dairydiaryrecipe
#tripletested
