News

Sneak Preview and Bank Holiday treat!

Dairy Diary photography

Wow, it’s been a really busy couple of weeks but great fun!

We exhibited at the London Stationery Show and then last week we had a very productive couple of days photographing all of our lovely lovely books, which will go on sale this autumn.

Dairy Diary photography

There’s a lot to consider when shooting the images, as the lighting, positioning and propping all need to be just right – but we have a great team, with a brilliant photographer, stylist and art director who ensure everything looks just perfect.

As a VERY special treat we have a sneak preview of one of the brand new recipes from the new Dairy Diary.

Enjoy the bank holiday!

 

 

 

 

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Don’t forget to put your clocks forward tonight!

British Summer Time

Don’t forget to put your clocks forward tonight!

British Summer Time (BST) means the clocks go forward by one hour at 1am on Sunday morning.

 

But why?

Here are some fun facts from Radio Four…

1. We change our clocks to make better use of daylight

2. Daylight saving was first proposed by Benjamin Franklin

3. Germany was the first country to adopt daylight saving

4. During WWII we put the clocks forward by two hours

5. For three years from 1968 we got rid of BST completely

6. BST always begins on the last Sunday in March

7. Only three European countries keep their clocks constant all year

8. Around 70 countries worldwide adopt daylight saving

9. Two American states opt out of Daylight Saving Time

10. One monarch had his own time zone!

 

For the full details visit Ten Timely Facts About The Changing Clocks.

Dairy Diary 2018 review

Have you bought your dairy diary yet?

It’s perfect for inspiration and planning throughout next year, and also for gifts too.

Here are a few reasons why the Dairy Diary is Britain’s best-loved home diary…

 

 

The cover is so fresh, calm and uplifting. Of course, it’s crammed full of recipes, cook’s tips and fascinating features.

The Dairy Diary 2018 comes with a handy pocket, memorable dates sticker sheet, ribbon page marker and concealed wiro-binding that ensures it lies flat for writing and reading.

It has lots planning tools, useful reminders, contact details, budgeting, holiday dates and plenty of space to write your day-to-day notes and appointments. New for 2018 is a weekly reminders section.

But the reason the Dairy Diary is loved by so many loyal readers is the inclusion of a delicious recipe for each week of the year. Easy to prepare, mouthwatering dishes that have been triple-tested for great results. Your friends and family will love them

There is a great variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

In fact, there is such a great selection that we have made many of them several times over already!

 

 

Dairy Diary 2018Dairy Diary 2018

You can order online or over the phone, if you prefer. Our order phone line is 01425 463390.

Now available for just £8.50!

P&P is £2.50, but that’s per order, not per item. Spend over £20 then postage is free!

Perfect for Christmas gifts and a perfect treat for yourself.

Buy

 

 

 

#dairydiary

#2018diary

#diaries

We need your help to choose the next Dairy Diary cover

Help us to choose the next Dairy Diary cover

We need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY

How Dairy Diary recipes are created

Dairy Diary recipes
Dairy Diary recipes

Every recipe in the Dairy Diary and our cookbooks is triple-tested, and from the original idea to the finished recipe, it’s quite a lengthy process.

First, our recipe writers produce a list of recipe ideas from which we choose our favourites. From this list we need to ensure that there will be a good balance of savoury/sweet, veg/fish/meat and a good range of different ingredients – it’s quite a jigsaw puzzle!

The writer then tests and writes the recipe. Then the recipe is given to our editor to edit to Dairy Diary style and to fit the space in the book.

After that, it’s passed to a team of amateur testers, who check that the recipe is easy to understand, shop for and to cook, and of course, it tastes delicious!

Finally, the recipes are given to our food stylist, props stylist and photographer, who test, cook and shoot each dish and make them look utterly fabulous.

A special new recipe

I’ve recently had a recipe request for an old recipe that I haven’t been able to find in our archive of books. The idea sounded so delicious that I’ve decided to create it for the next diary. Here it is. We all loved it – I hope you do too!

Coconut, Pineapple & Fruit Loaf

Coconut, Pineapple & Fruit Loaf

One of our favourite recipes – this Pineapple, Coconut & Fruit Loaf is super-simple yet packed with flavour and texture. A must try! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Coconut, Pineapple & Fruit Loaf

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

#tripletested
#recipes
#baking

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