Recipe of the Week

Recipe of the Week: Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Wrap your mittened fingers around a mug of this scrumptious drink this autumn and you’ll soon feel warm and cosy

Hazelnut Hot Chocolate

  • Servings: 2
  • Difficulty: easy
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Calories 267 per portion
Fat 13g (5g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Chocolate hazelnut spread 3 tbsp
  • Orange ¼, finely grated zest

Instructions

  1. Heat the milk in a pan with the chocolate spread, stirring until dissolved. Stir in the orange zest, pour into cups and serve immediately.

This is taken from our fantastic new cookbook; Dairy Diary Favourites.. To find out more click here.

 

 

#getorganised #autumn #september #tripletested #hotchocolate

 

 

Recipe of the Week: Pear & Ginger Trifle

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the Dairy Diary is wonderful.

Pear & Ginger Trifle

This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipe #trifle #tripletested

Recipe of the Week: Minted Pea Panna Cotta with Smoked Salmon

Minted Pea Panna Cotta with Smoked Salmon

Inviting friends for dinner? This is the most perfect starter.

Everyone will be asking for the recipe!

Minted Pea Panna Cotta with Smoked Salmon

An impressive Minted Pea Panna Cotta with Smoked Salmon recipe – perfect to serve as a light meal or starter. The fresh combination of creamy pea and mint complements the smoked salmon perfectly. This savoury version is a twist on the classic and is equally enjoyable! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Recipe of the Week: Candy Rice Pudding

This caramel-flavoured rice pudding is easy to prepare and will quickly become a firm family favourite.

 

 

 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.

Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#recipeoftheweek

#tripletested

 

Recipe of the Week: Iced Lavender Loaf

Iced Lavender Loaf

Iced Lavender Loaf

Fragrant and very pretty – this cake is irresistible! Try out this Iced Lavender Loaf for an Afternoon Tea or just as a treat. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Recipe of the Week | Broccoli & Stilton Quiches

Broccoli & Stilton Quiches

This recipe is taken from our cookbook; Just for One or Two – see more about this brilliant book here.

Broccoli & Stilton Quiches

Not only are these quiches super tasty, but they can be cooked straight from the freezer! They are perfect for when you’re short of time.

CLICK HERE FOR RECIPE

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