Vegetarian

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

 

 

 

 

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World Whisky Day

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

Dundee Marmalade Flapjacks

Whisky Marmalade

Whisky Marmalade

 

 

 

 

 

 

 

 

 

Try the recipes and send us a photo!

 

 

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#RecipeOfTheWeek

#WorldWhiskyDay

National Vegetarian Week and new ingredients

Nasi Goreng

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!

 

Nasi Goreng

RECIPE

 

 

#TripleTested

#QuickRecipes

#NationalVegetarianWeek

 

 

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