Recipe of the Week

Recipe of the Week: Rhubarb Crumble Cake

Rhubarb Crumble Cake

Bright pink forced rhubarb brings welcome colour and flavour to our bowls this month.

Predominantly grown in Yorkshire, and now with Protected Designation of Origin (PDO) status, these rose-hued shoots are grown in the dark in large, warm and humid sheds.

You can even visit the Wakefield Rhubarb Festival this weekend to celebrate it in all its magenta glory.

Whilst I am partial to rhubarb in gin, this recipe is also absolutely delicious. Share with others as one of your Random Acts of Kindness this week.

Try it soon!

Rhubarb Crumble Cake

This recipe is from our superb Cook it Slowly cookbook, which is packed with flavoursome dishes, slowly cooked to perfection.

Now available for just £8.75.

#rhubarb

Categories: DAIRY DIARY BLOG

Nasi Goreng plus a cheeky cheat ingredient that makes life easier

I do love a ‘cheat’ ingredient that makes life a little easier.

My favourite is frozen chopped garlic, which is a fab time saver (and I no longer find garlic bulbs sprouting green shoots at the back of my condiment drawer).

Now I’ve just discovered a new favourite. One recipe from Quick After-Work uses ready-made crispy fried onions. Who knew?

Sold in tubs, ready-made crispy fried onions give a handy savoury crunch to all sorts of dishes.

Yes, fried onions are not difficult to cook but this handy little tub means you don’t have to dirty an extra pan and suffer watering eyes chopping onions.

Nasi Goreng

Nasi Goreng is also new to me but WOW. It’s so delicious (yet so simple). It’s an Indonesian fried-rice dish, usually topped with a fried egg.

Rick Stein describes it as “one of the world’s great comfort foods” and he’s right, it really is.

Give it a try and see if you agree.

This Nasi Goreng recipe is from our Quick After-Work cookbook

The book has sold more on our website than any other so it must be good!

Click here to find out more.

#quickrecipes

DAIRY DIARY BLOG

Whisky Mac Coffee Jelly Shots

Burns Night celebrates the life and poetry of the Scottish poet Robert Burns. Rabbie Burns, as he is affectionately known, penned more than 550 poems and songs before his death in 1796.

At a Burns Supper, Haggis is usually served (piped in with bagpipes should you own them!) with ‘neeps and tatties’ or swede and potatoes, mashed together with plenty of butter.

This Dairy Diary dessert, using Scottish whisky, is a perfect Burns Supper pud.

Following the meal; recitals of Rabbie’s poems and then a rousing rendition of Auld Lang Syne finishes off the evening.

Enjoy your Burns’ Night folks and Lang may yer lum reek.

20 fun facts about Robert Burns

The legacy of Robert Burns is incredibly impressive reaching far and wide across the globe and into the consciousness of some of the world’s most well-known people.

Check out these 20 fascinating facts

#burnsnight

#robertburns

DAIRY DIARY BLOG

Recipe of the Week: Quick Quorn Quesadilla

Quick Quorn Quesadilla

After the excesses of Christmas, this delicious vegetarian recipe makes a quick, tasty and healthy meal.

Originating in Mexico, Quesadillas are, in essence, hot tortillas with a filling. A traditional quesadilla is made with a corn tortilla, filled with cheese and served with salsa and guacamole.

As our recipe uses a tortilla filled with a flavoursome Quorn mixture and just a little cheese it’s lower in saturated fat than the traditional version (unless you serve with copious amounts of soured cream of course!)

Enjoy.