Catering for a crowd with a variety of tastes can be tricky.
If you’re cooking for a vegetarian this festive season why not give this recipe a try? It looks just as good as it tastes.
For more recipes visit the Dairy Diary Vegetarian Recipes section.
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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.
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This delicious vegetarian recipe is ideal for eating out on the patio in the last rays of sunshine.
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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.
Did you know?
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!
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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 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!
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