Wholesome raisin scones

Home-baked scones are a fabulous comfort food – tasty, great texture and surprisingly good for you.

Wholesome Raisin Scones

Wholesome Raisin Scones

Time 45 minutes
Makes 14
Suitable for vegetarians
Suitable for freezing

Raisins 175g (6oz)
Orange juice 3 tbsp
Self-raising flour 225g (8oz)
Wholemeal flour 225g (8oz)
Baking powder 4 tsp
Caster sugar 50g (2oz), plus extra for sprinkling
Butter 150g (5oz)
Buttermilk 284ml carton
Egg 1 large, beaten
Milk for brushing

1 Soak raisins in orange juice in a small bowl for 10–15 minutes. Preheat oven to 425ºC/425ºF/Gas 7.

2 Sift both flours with baking powder into a large bowl, mix in sugar, then rub in butter and make a well in centre.

3 Add soaked raisins (including any remaining liquid), buttermilk and egg to flour and mix to make a soft, slightly sticky dough. Knead lightly on a floured surface, just enough to smooth. Roll out to 2.5cm (1in) thick.

4 Using a floured, 6.5cm (2½ in) plain round cutter, stamp out circles from dough and place on a baking tray. Re-knead and re-roll trimmings and stamp out more scones.

5 Brush scones with a little milk and bake for 12–15 minutes, until well-risen, golden brown and sounding hollow when tapped on base. Sift caster sugar over tops and cool.

A Dairy Diary 2007 recipe.

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Dairy Diary Chat official launch

Welcome to the official launch of Dairy Diary Chat and your chance to win a copy of the new Dairy Cookbook.

Some of you may know that we have been testing the blog online for a few weeks now. Well everything is running smoothly, so here we are and we’ll be posting a new blog each week from now onwards! And to celebrate we are giving away 20 copies of Just One Pot, the new Dairy Cookbook – to enter read on!

So what can you expect in the coming months?

  • All the latest news from the Dairy Diary and Dairy Cookbook office.
  • A free recipe each week to tempt your tastebuds.
  • A growing library of recipes for further inspiration.
  • Hints and tips for the kitchen and around the home
  • Swap ideas with other Dairy Diary and Dairy Cookbook readers.
  • Suggest recipes, hints and tips for future publications.
  • Comment on all blog topics and recipes.

One idea we would like to explore is the possibility of an online reference section that expands on the excellent information already found in the Dairy Diary. Obviously we can only publish so much in the Dairy Diary – so what extra would you like to be able to find here?

Or what about a cookery workshop section where you can find “how to” instructions, specialist techniques, short-cuts and “secret ingredients” to ensure success in the kitchen?

To do all this we need your help! Do you have suggestions, great ideas or a little wisdom to share with your fellow readers? Yes? Well, here is your opportunity to do so.


Win a copy of Just One Pot

Win a copy of Just One Pot

Win a copy of Just One Pot, the new Dairy Cookbook.

We are giving away 20 copies of Just One Pot exclusively to Dairy Diary Chat readers. From snacks to glorious desserts, Just One Pot will show you how to create fresh, home-cooked food without lots of pots and pans. Delicious recipes that use just one pot each. Fabulous food with less fuss!

Click here to enter the competition.

Good luck. And don’t forget to bookmark this blog and visit again next week.

Low fat lunches

It’s my family holiday very soon, so I have decided to lose a few pounds ready for donning my shorts (though it may be jeans as we are holidaying in Devon).

I normally shun Rivita for more tasty things such as bread! However, I have been pleasantly surprised. Spread with a little St Dalfour jam (which is sugar free) and some low fat soft cheese they are really quite tasty!

I have chosen the crackers with sesame seeds for extra flavour. Coupled with lots of fruit and delicious baby plum tomatoes sprinkled with a little sea salt – I have survived my days at work.

The Hearty and Healthy Dairy Cookbook has been invaluable for evening meals, particularly Chinese chicken soup, Meaty twizzle sticks and Fruity Italian Sundaes.

For those with an aversion to crackerbread who want a healthy snack give this Spicy Bread Pudding a try.

Do you have a favourite bread pudding recipe?

Spiced bread pudding

Looking for a healthy snack? Try this tasty twist on the traditional bread pudding.

Spiced bread Pudding

Spiced bread Pudding

Preparation time 25 minutes
Cooking time 35 minutes
Makes 16 squares
Suitable for vegetarians
Suitable for freezing

Wholemeal sliced bread 300g (11oz), cut into 2.5cm (1in) squares
Semi-skimmed milk 300ml (½pint)
Egg 1, beaten
Low fat margarine 75g (3oz)
Raisins 110g (4oz)
Sultanas 50g (2oz)
Brown sugar 110g (4oz)
Ground cinnamon 1 tbsp
Grated nutmeg 1 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Grease a rectangular sandwich tin that measures approximately 23 x 20cm (9 x 8in).

2 Place the bread and milk in a large bowl and mix together. Leave to soak for 5 minutes then add all of the remaining ingredients and mix well. Press into the sandwich tin.

3 Bake for 30–35 minutes until golden brown. Remove from the oven and leave in the tin to cool and then, when cool, turn out and cut into squares.

Cook’s tip
Replace the sultanas with other dried fruits, if you prefer – try blueberries, cranberries or cherries.

Recipe taken from the Hearty & Healthy Dairy Cookbook

Being Creative with Leftovers

I’m feeling very proud of a ‘leftovers’ culinary creation we enjoyed last night. Usually I am no good at all at impromptu cooking, but rely on my myriad of cookbooks to get me through dinner. However, no recipes for my fridge contents – a few sad looking veggies –  could be found. I decided to stir-fry the veggies – halved baby corn, halved baby courgettes, carrot batons, sliced red onions and halved mange tout – and serve them with noodles. To give them a little more taste (and a little protein), I heated 3tbsp peanut butter, a good splash of milk, 2 tsp soy sauce and ½ finely chopped chilli in the microwave, then tossed everything together.
My other half was thrilled at what he expected to be a very boring dinner. I hate to waste food and always endeavour to use everything left in the fridge/breadbin/cupboard but it isn’t always as palatable! I would love to know of any good leftovers meal ideas.
How about giving Brunchtime French toasts a try? Perfect for leftover egg, bacon and tomato.

I’m feeling very proud of a ‘leftovers’ culinary creation we enjoyed last night.

Usually I am no good at all at impromptu cooking, but rely on my myriad of cookbooks to get me through dinner.

However, no recipes for my fridge contents – a few sad looking veggies –  could be found. I decided to stir-fry the veggies – halved baby corn, halved baby courgettes, carrot batons, sliced red onions and halved mange tout – and serve them with noodles.

To give them a little more taste (and a little protein), I heated 3tbsp peanut butter, a good splash of milk, 2 tsp soy sauce and ½ finely chopped chilli in the microwave, then tossed everything together.

My other half was thrilled at what he expected to be a very boring dinner. I hate to waste food and always endeavour to use everything left in the fridge/breadbin/cupboard but it isn’t always as palatable!

Are you creative with leftovers? I would love to know of any good leftovers meal ideas.

How about giving Brunchtime French Toasts a try? Perfect for leftover egg, bacon and tomato.

Brunchtime French Toasts

Perfect for using up leftover egg, bacon and tomato. And it’s quick and easy too!

Brunchtime French Toasts

Brunchtime French Toasts

Preparation time 5 minutes
Cooking time 15 minutes
Calories per portion 645 Kcal
Fat per portion 42g
of which saturated 8.3g
Serves 1

Egg 1, beaten
Salt and freshly ground black pepper
Wholemeal bread 1 slice
Vegetable oil 2 tbsp
Lean trimmed back bacon 2 rashers, de-rinded
Field mushroom 1, wiped, peeled and sliced
Tomato 1, thickly sliced
Snipped chives to garnish

1 Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.

2 Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.

3 Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.

4 Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.

5 To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.

Recipe taken from Clever Cooking for One or Two Dairy Cookbook

leftover egg, bacon and tomato.
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