Recipe of the Week: New Year Chai Martini

Chai Martini Cocktail

Cheers from all at Dairy Diary!

Have a very happy and healthy 2018.

New Year Chai Martini

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 239 per portion
Fat 10g (6.1g sat) per portion
Suitable for vegetarians

Ingredients

  • Chai latte teabags 2
  • Granulated sugar 4 tsp or to taste
  • Single cream 100ml (3½fl oz)
  • Vanilla vodka 100ml (3½fl oz)
  • Ice cubes 16
  • Cinnamon for sprinkling

Instructions

  1. Place teabags into a heatproof measuring jug and pour in 100ml (3½fl oz) boiling water. Leave to brew for 5 minutes.
  2. Remove teabags, add sugar and stir until dissolved. Pour in cream and vanilla vodka and leave to cool.
  3. Place half the ice in a cocktail shaker and pour in half the liquid. Shake well then strain into two martini glasses. Repeat with remaining liquid and ice. Sprinkle with cinnamon and serve immediately.

 

#cocktail

#newyear

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Recipe of the Week: Chocolate Ice Cream with Salted Caramel

Chocolate Ice Cream with Salted Caramel Sauce

 

This gorgeous dessert makes a fab alternative to Christmas Pudding on the ‘big day’.

Chocolate Ice Cream with Salted Caramel Sauce

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 460 per portion
Fat 29g (17g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Whole milk 300ml (½ pint)
  • Dark chocolate 100g bar, broken up
  • Egg yolks 3 large
  • Caster sugar 325g (11½oz)
  • Whipping cream 300ml pot
  • Double cream 150ml pot
  • Sea salt 1 tsp

Instructions

  1. Heat milk in a pan, add chocolate and stir until smooth.
  2. In a bowl, whisk egg yolks with 75g (3oz) sugar until thick. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon. Cool in a bowl.
  3. In a separate bowl whip whipping cream to soft peaks then fold into custard. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours. Break up, mix until smooth, freeze again and repeat.
  4. Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel. Remove from heat, pour in cream, add salt and stir until smooth. Pour into a jug and serve with scoops of ice cream.

Cook’s tip
Salted caramel sauce will keep for up to 2 weeks in a jar in the fridge.

 

#saltedcaramel

#tripletested

#christmasrecipes

Get a little bit crafty this Christmas

Crafty Christmas

There’s something incredibly therapeutic about sitting in front of the fire creating something lovely.

And with these simple tags, you can add a personal touch to Christmas gifts without spending lots of time and money.

 

Here’s how:

 

What you’ll need

  • A selection of offcuts of cards and paper
  • Ready-made tags (optional)
  • A hole punch
  • Ribbons
  • Christmas buttons or embellishments
  • Double-sided tape
  • Black pen

 

Methods

 

Christmas Gift TagesChristmas gifts tag

1 Punch a hole in a piece of rectangular card. Thread a ribbon through the hole.

2 Cut 3 squares in different sizes and stick them onto the card.

3 Adorn with ribbon and/or buttons to look like presents.

 

Christmas tree tag

1 Punch a hole in a piece of rectangular card. Thread a ribbon through the hole.

2 From green card, cut out 2 isosceles triangles of equal size (draw around the first to ensure the second is identical). Stick 1 triangle onto the tag. Fold the second triangle in half and stick only 1 half on top of the first – this gives a 3D tree effect.

3 Stick a piece of ribbon below the tree for its trunk and a star button or embellishment above.

 

Baubles tag

1 Make 2 tags as above or use ready-made tags.

2 Cut around 2 pence pieces to create as many round bauble as you would like – I have made 3. Stick 2 onto the tags and fold the third in half. Stick this on top of another to create a 3D effect.

3 Draw ‘strings’ onto the tags using a black pen.

4 Stick on other buttons/embellishments to create more baubles ‘hanging’ from the string.

 

#christmascrafts

#create

#happychristmas

Recipe of the Week: Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

This decadent pud can be made in advance, so you can leave it to cook while you enjoy time with loved ones.

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)
Suitable for vegetarians
Suitable for freezing

 

RECIPE

 

 


 

Cook it Slowly! cookbook

The recipe is from Cook it Slowly! cookbook; our sell-out cookbook, which will be back in stock in January.

Do you want to pre-order a copy?
Click on the link below to send an email and we will be touch as soon as the new copies arrive.

Pre-Order

 

If the above link does not work send an email to:

enquiries@dairydiary.co.uk

with the subject, ‘Pre-order Cook it Slowly! cookbook”

 

#RecipeoftheWeek

#TripleTested

#delicious

#slowcook

How to glaze a ham for Christmas

Apricot Glazed Ham

 

A glazed ham is perfect for Boxing Day and this Apricot Glazed Ham is a mouth-watering treat that the whole family will love.

 

Apricot Glazed Ham

  • Servings: 8
  • Print

Calories 400 per portion
Fat 19g (6g sat) per portion
Suitable for freezing

Ingredients

  • Onion 1
  • Cloves a good handful
  • Gammon joint, smoked or unsmoked 2kg (4½lb)
  • Bay leaf 1
  • Peppercorns 8
  • Apricot halves in fruit juice 410g can, drained
  • Light muscovado sugar 5 tbsp
  • Roast potatoes and vegetables or bread and salad to serve (optional)

Instructions

  1. Stud onion with 6 cloves and place in a large pan with gammon, bay leaf and peppercorns. Just cover with water, bring to the boil, cover and simmer very gently for 1 hour 50 minutes.
  2. Reserve 8 apricots and mash the rest with sugar. Preheat oven to 190°C/170°fan/Gas 5. Remove gammon from pan and place in a roasting tin with onion and 300ml (½ pint) of cooking water. Remove string and skin and score fat into a diamond pattern. Stud with cloves and spread with apricot mixture.
  3. Roast for 40 minutes until glaze browns. Garnish with apricots and either serve hot with roast potatoes and vegetables or cold with salad leaves on sandwiches.

A Dairy Diary recipe.

 

 

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