Recipe of the Week

Recipe of the Week: Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 347 per portion
Fat 1g (1g sat) per portion

Ingredients

  • Butter for greasing
  • Apricots 5, halved and pitted
  • Caster sugar 2 tsp, plus 2 tbsp
  • Cornflour 2 tsp
  • Buttermilk 284ml pot
  • Vanilla extract about ½ tsp
  • Toasted flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
  2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
  3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
  4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.

 

Just For One Or Two cookbookThis recipe is taken from our fabulous new cookbook Just For One Or Two.

Cooking for one or two? You will find 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!

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Recipe of the Week: Sticky Walnut Tart

Sticky Walnut Tart

Sticky Walnut Tart

This Sticky Walnut Tart recipe is perfect for sharing or for several puddings for just one or two – eat as much of it as you like and then freeze it!

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Recipe of the Week: Spicy Sausage & Tomato Pasta

Spicy Sausage & Tomato Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Pork sausages 4-6, cut into chunks
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Dried chilli flakes ¼-½ tsp
  • Chopped tomatoes 400g can
  • Red kidney beans 215g can, rinsed and drained
  • Dried fusilli 150g (5oz)
  • Grated Parmesan and basil leaves to serve, optional

Instructions

  1. Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
  2. Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
  3. Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
  4. Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website

Dairy Diary 2016A Dairy Diary recipe.

Spicy Sausage & Tomato Pasta is one of the weekly recipes in Britain’s favourite diary.

Now available for just £7.99.

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Recipe of the week: Chorizo & Cheddar Scones

Chorizo & Cheddar Scones

Chorizo & Cheddar Scones

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 151 per portion
Fat 7.3g (4.3g sat) per portion
Suitable for frezezing

Ingredients

  • Self-raising flour 225g (8oz)
  • Butter 50g (2oz)
  • Cheddar cheese 50g (2oz), grated
  • Chorizo 40g (1½oz), chopped
  • Milk 150ml (¼ pint) plus extra to glaze

Instructions

  1. Preheat oven to 230°C(210°fan)/450°F/Gas 8. Line a baking tray with baking paper.
  2. Sift flour into a large bowl, then rub in butter until it resembles fine breadcrumbs.
  3. Stir cheese and chorizo into flour. Then add milk and mix to a soft but not sticky dough.
  4. Turn onto a lightly floured surface and knead until smooth.
  5. Roll out to 2cm (¾in) thick and cut out rounds with a 7.5cm (3in) circular cutter. Repeat until dough is used up.
  6. Place on baking sheet and brush tops with milk. Bake for 12-15 minutes until well risen and golden. Cool slightly on a wire rack. Serve warm or cold.

Recipe taken from Dairy Diary 2016.

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

Dairy Diary 2016

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

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

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 

 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 

 

 

Win a £300 Weekend Break

Win a £300 Weekend Break

Don’t forget to enter our fantastic competition to win a weekend break of your choice worth £300!!

 

 

 

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