Recipe of the Week

Recipe of the Week: Gingered Beef Casserole

Gingered Beef Casserole

The perfect comfort food. Let this casserole warm up your November weekend.

Gingered Beef Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 416 per portion
Fat 21g (4g sat) per portion
Suitable for freezing

Ingredients

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 1 tbsp
  • Ginger beer 500ml (18fl oz)
  • Beef stock 300ml (½ pint)
  • Worcestershire sauce 1 tbsp
  • English mustard 1 tsp
  • Carrots 350g (12oz), peeled, halved lengthways, thickly sliced
  • Pearl barley 110g (4oz)

Instructions

  1. Preheat oven to 180°C(160°fan)/350°F/Gas 4. Heat oil in a large frying pan, add beef and fry, stirring, for 3 minutes. Add onion and fry, stirring, until meat is browned and onion has softened.
  2. Stir in flour then gradually mix in ginger beer and stock. Add Worcestershire sauce, mustard, carrots and barley, then season. Bring up to boil, stirring.
  3. Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.

Read Gingered Beef Casserole recipe on the Dairy Diary website

#recipeoftheweek #tripletested #beef #casserole

 

Recipe of the week: Chocolate Fudgey Cake

Chocolate Fudge Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: easy
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

    To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

    To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

    To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

Look inside the Just For One Or Two cookbookRecipe from the new Just For One Or Two cookbook

Just For One Or Two cookbook

Cooking for one or two? This new cookbook provides lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again. If you want to eat delicious food this is for you!

#tripletested #recipeoftheweek

Win a Year of Designer Flowers at Debenhams

Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

#baking #competition #Debenhams

Recipe of the Week: Peanut Butter Hot Chocolate

 

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.

#recipeoftheweek

 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 

 

#competition #debenhams #flowers

The Busy Mum’s Guide to Managing Time In 5 simple steps

The Busy Mum’s Guide
to Managing Time in 5 simple steps

It’s the Christmas countdown and the busiest time of year for many of us, both at home and at work. There’s a cavalcade of projects, presents, productions and parties – all of which need careful planning.

I don’t have a magic wand to present you with
a fairy godmother who will help with the endless
tasks but I can offer a few effective tried-and-tested
tips for managing time.

Dairy Diary 2016 planning1 Plan a weekly schedule including every family member’s appointments and responsibilities and write it in the Dairy Diary. Encourage children to look in the diary to see what needs doing rather than having to nag them. You could write their commitments in a different colour so that they’re easy to spot.

2 Before you shop, plan meals for the week and write them in your diary. Then you can shop for just what you need (don’t forget to check your cupboards and first use what you have).

3 Use stickers to remind you of important dates, such as birthdays and doctors appointments. Make a note to buy cards and gifts and post them the previous week.

Memorable dates stickers & Dairy Diary 20164 When you think of Christmas gift ideas write them on the notes pages of your diary so that you don’t forget them and end up ‘panic buying’ in December.

5 Keep letters from school and other reminders in your diary pocket so that you know where to find everything.

 

 

 

Dairy Diary 2016There is, of course, one vital step
I have omitted and that is…..
buy a Dairy Diary!

The gorgeous 2016 edition is
on sale now.

READ MORE

 

 

 

And here’s a gorgeous busy mum’s (or dad’s) recipe – perfect for Bonfire Night. The whole family will love it!

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.

 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 

 

 

 

 

#mumsguide #savingtime #chocolate #bonfirenight

Recipe of the Week: Trick or Treat Toffee Apples

Toffee Apples from Dairy Diary 2016

Trick or Treat Toffee Apples

  • Difficulty: easy
  • Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

  • Apples 6 small
  • Granulated sugar 250g (9oz)
  • Golden syrup 2 tbsp
  • White wine vinegar 1 tbsp
  • Butter 25g (1oz)
  • Wooden lollipop sticks 6

Instructions

  1. Press a wooden stick into the stalk end of each apple.
  2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
  3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
  4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
  5. Eat immediately or wrap in cellophane.

Recipe taken from Dairy Diary 2016.

 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

  • Clear A5, week-to-view diary
  • Easy-to-follow weekly recipes
  • Reminder stickers
  • Handy pocket for notes and cards
  • Essential kitchen and home information
  • Budgeting, conversions, addresses, etc.

The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

READ MORE

 

 

 

 

#toffeeapples #

Five Easy Meals for One That Taste Fantastic!

Five Easy Meals for One from Just For One Or Two cookbook

 .

Cooking for one can be enjoyable, delicious and rewarding.

Unlock your taste buds once more and delight in rediscovering great ingredients and creating your own meals. Cooking for one can be enjoyable, delicious and rewarding.

It’s tempting to reach for a ready meal when cooking for one, but these convenience foods are often tasteless and can contain hidden additives.

With a little inspiration, a handy shopping
list and easy-to-follow instructions cooking
for one needn’t be arduous. In fact, quite
the opposite, it can be a real pleasure.

And with recipes written specifically for one person, there’s no need to worry about wasted ingredients and conundrums, such as how to halve an egg!

From fabulous fish dishes to perfect puds, there’s something to tempt everyone who wants to enjoy delicious food.

Whip up a fabulous Prawn Cocktail Pasta in less than 15 minutes, put your feet up and enjoy a good book while Lemon & Thyme Poussin roasts beautifully in the oven, or indulge in succulent Roasted Strawberries with Lemon Ripple.

Just For One Or Two cookbookJust for One or Two cookbook is our brand new cookbook, which provides straightforward recipes for gorgeous meals and desserts written specifically for one or two people. 

READ MORE

 

 

 

 

 

 

 

Prawn Cocktail Pasta

Prawn Cocktail Pasta from the Just For One Or Two cookbook

Prawn Cocktail Pasta

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 465 per portion
Fat 17g (10g sat) per portion

Ingredients

  • Dried linguine 75g (3oz)
  • Tomato purée 2 tsp
  • Crème fraîche 2–3 tbsp
  • Worcestershire sauce a few dashes
  • Tabasco a good dash Lemon 2 tsp juice
  • Cooked and peeled coldwater prawns 75g (3oz), defrosted, if frozen
  • Little Gem leaves 3–4
  • Paprika for sprinkling

Instructions

  1. Cook the pasta in a saucepan of boiling water for according to the packet’s instructions.
  2. Meanwhile, mix the tomato purée, crème fraîche, Worcestershire sauce, tabasco and lemon juice together in a bowl.
  3. Drain the pasta, put it back in the pan, on a low heat, add the sauce and prawns and warm through. Then tear in the lettuce leaves and serve in a warmed bowl, dusted with paprika.

Just For One Or Two cookbook.

 

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 596 per portion
Fat 40g (9g sat) per portion

Ingredients

  • Potato 1 large, peeled and cut into chunks
  • Olive oil 1 tbsp
  • Salt and freshly ground black pepper
  • Poussin 1, preferably corn-fed
  • Dried thyme a large pinch
  • Lemon 1, grated zest and juice
  • Fine green beans 110g (4oz), trimmed, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Add the potato to a pan of boiling water, bring back to the boil and simmer for 5 minutes.
  3. Drain the potatoes, then shake them in the pan to rough up the edges a little. 4. Meanwhile, place 2 teaspoons of the oil in a small roasting tin, pop the tin in the oven and heat for about 5 minutes.
  4. Add the potatoes to the hot oil, using a long-handled spoon – watch out as the oil will splatter. Baste the potatoes in the oil, season well then push them to the edge of the tin.
  5. Place the poussin in the centre of the tin. Drizzle with a teaspoon of oil and sprinkle generously with the thyme and salt and pepper.
  6. Roast the poussin and potatoes for 25 minutes. Then scatter the lemon zest and juice over the poussin and baste it with any juices from the tin.
  7. Return to the oven and roast for a further 20–25 minutes or until the poussin is cooked through (see the tip, below) and the potatoes are crisp.
  8. Transfer the poussin to a warmed serving plate and serve with any juices from the tin, the roast potatoes and fine green beans.

Just For One Or Two cookbook.

 

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 684 per portion
Fat 51g (11g sat) per portion

Ingredients

  • Red chilli 1, deseeded and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Chopped curly parsley 2–3 tbsp
  • Dried oregano ½ tsp
  • Salt and freshly ground black pepper
  • Red wine vinegar 2 tbsp
  • Olive oil 5 tbsp
  • Small new potatoes 150g (5oz), scrubbed
  • Fillet steak 1
  • Olive oil 1 tsp
  • Leafy salad to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/ Gas 6.
  2. To make the sauce, mix together the chilli, garlic, parsley and oregano with a pinch of salt and the vinegar and 2 tablespoons of the oil. Cover and leave to stand for 30 minutes.
  3. Meanwhile, add the potatoes to a pan of boiling water, cover, then simmer for 5minutes until just tender.
  4. Drain the potatoes then tip into a roasting tin, drizzle with 2 tablespoons of the oil and season. Cook in the oven for about 30 minutes until tender, basting them in the oil halfway through.
  5. Meanwhile, cook the steak. Heat a griddle until hot and brush both sides of the steaks with oil then season. Add the steak to the grill and cook according to taste. Usually, for rare, 3–4 minutes on each side and for medium, 5–7 minutes on each side, but the exact time depends on the thickness of the steak. Leave to rest for 5 minutes.
  6. Drizzle the steak with the sauce and serve with the potatoes and salad.

Just For One Or Two cookbook.

 

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion

Ingredients

  • Dark chocolate 35g (1½oz), broken into pieces
  • Milk 1 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 175g (6oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

Just For One Or Two cookbook.

 

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 378 per portion
Fat 31g (20g sat) per portion

Ingredients

  • Strawberries 110g (4oz), hulled
  • Butter 15g (½oz)
  • Orange 1 tsp grated zest and 1 tbsp juice
  • Caster sugar 1 tsp
  • Crème fraîche 3 tbsp
  • Lemon curd 2 tsp

Instructions

  1. Preheat the oven to 220°C/425°F/Gas 7. Spread the strawberries in one layer in a small ovenproof dish. Dot with the butter and sprinkle with the orange zest and juice and the sugar. Roast for 10–12 minutes until soft but still keeping their shape.
  2. Spoon the strawberries and juices into a dish. Gently swirl the lemon curd into the crème fraîche and then spoon into the dish. Serve immediately.

Just For One Or Two cookbook.

 

#cookingforone #recipes #dairydiary

1 … 23 24 25 … 27
Blog at WordPress.com.