Win £200 to spend in your garden

Win £200 to spend in your garden

WIN a National Garden Centre Voucher worth £200!

It’s May and everything is beginning to bloom. It’s the perfect time to get out in the garden and give it some va va voom! (Apologies for the dubious poetry.)

This week, I have a SUPER
special competition for you.

For a fabulous £200 to spend on plants, tools……. whatever you choose, enter our prize draw to win National Garden Centre Vouchers. Just click below.

Good luck!

ENTER

 

 

 

#win

#gardening

#competition

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Recipe of the Week: Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Sneak Preview and Bank Holiday treat!

Dairy Diary photography

Wow, it’s been a really busy couple of weeks but great fun!

We exhibited at the London Stationery Show and then last week we had a very productive couple of days photographing all of our lovely lovely books, which will go on sale this autumn.

Dairy Diary photography

There’s a lot to consider when shooting the images, as the lighting, positioning and propping all need to be just right – but we have a great team, with a brilliant photographer, stylist and art director who ensure everything looks just perfect.

As a VERY special treat we have a sneak preview of one of the brand new recipes from the new Dairy Diary.

Enjoy the bank holiday!

 

 

 

 

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Recipe of the Week: Easy Black Forest Trifle

Easy Black Forest Trifle

 

The featured recipe in the Dairy Diary this week is this decadent and delicious trifle.

It’s really easy to make but an absolute treat. Go on….you deserve it!

Easy Black Forest Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 524 per portion
Fat 35g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 100g bar
  • Ready-made custard 500g carton
  • Chocolate muffins 4, cut into thick slices
  • Kirsch liqueur 4 tbsp
  • Black cherry fruit filling 410g can or Morello cherry compote 400g jar
  • Double cream 300ml pot

Instructions

  1. Chop 75g (3oz) chocolate and melt in a bowl set over a pan of barely simmering water. Stir into custard, cool then chill.
  2. Place sliced muffins in the base of a trifle dish and sprinkle with kirsch. Spoon two-thirds of cherry filling onto muffins then top with chocolate custard.
  3. Whisk cream until soft peaks form then spoon onto custard leaving a gap in the centre.
  4. Spoon remaining cherry filing into centre of the cream and decorate cream with chocolate curls (make with a peeler). Chill for 2 hours or overnight.

 

A Dairy Diary recipe.

 

 

 

#trifle

#tripletested

Fragrant garden pot – perfect for foodies

 Bay, Thyme and Lavender

 

This fabulous project, taken from our book Seasonal Garden Ideas smells divine and provides you with fresh herbs year-round.

 

Bay, Thyme & Lavender

Three strongly aromatic plants combine here to make an enticingly scented corner. A  standard bay in a large ceramic pot is circled by a medley of low-growing thymes, with lavender surrounding the base.

Plant in spring.
All of these plants have a year-long presence – bay and thyme are evergreen, while lavender, which flowers in summer, retains its grey leaves throughout winter.

Allow a couple of hours to complete this container and the surrounding bed.


What you need

Plants

  • One bay tree (Laurus nobilis), trained to standard shape and clipped to a ball.
  • Eight thymes (Thymus serpyllum and Thymus citriodorus varieties – here golden leaved, variegated and grey-leaved forms as well as the more usual dark green).
  • Eight lavenders (Lavandula variety, such as ‘Munstead’).

Equipment

  • Large ceramic container (or any other pot large enough to take the bay tree).
  • Soil-based potting compost with added grit or sharp sand for drainage.
  • Broken crocks for drainage.
  • Trowel.

Instructions

  1. Position your pot where it is to stand – it will be too heavy to move once planted. Here the pot is surrounded by a narrow bed of lavender which will need about 45cm (18in) of planting space all around the pot.
  2. Line the container with broken crocks for drainage, then half-fill with compost. Check the level of the bay’s rootball by placing it in its original pot on the compost. Adjust the level as necessary to get the rootball to the same depth it was in before, then plant the bay, placing it centrally in the pot. Firm in.
  3. Top up the container with more compost – the thymes will have much shallower rootballs than the bay. Plant the thymes in a circle around the bay, firm in, then top up again with more compost to within 2.5cm (1in) of the rim. Water thoroughly.
  4. Work some of the compost/grit mix into the soil around the pot, then plant the lavenders all round. Water thoroughly.

Tips
If you wish, choose a dry, sunny day and cut some of the lavender flowers when they are at their peak. Leave them to dry in bunches, then use them in a vase or a potpourri, or make little sachets and stuff them with the lavender flowerheads – place in linen drawers or hang in clothes cupboards to keep the clothes smelling fresh and sweet.

Note
Both the bay and the thymes are culinary herbs, so use them freely in your cooking.

Aftercare
All these plants do best in full sun and need light, well-drained soil. Keep the bay in shape by trimming any straggly shoots in summer; remove any frost-damaged leaves/shoots in spring. Remove faded lavender flowers in autumn, then prune in April – but do not cut into old wood. Clip the thyme, removing dead flowerheads and straggly shoots in spring.


 

Seasonal Garden Ideas £3.99Seasonal Garden Ideas
is available for just £3.99!

A perfect gift for your
green-fingered friends.

Buy

 

 

 

#gardening

#easypots

#growourownherbs

Recipe of the Week: Roast Beetroot & Ginger Soup

Colourful and wonderful, this vibrant soup will cheer your day.

Taken from Cook it Slowly!, our fabulous sell-out cookbook, now back in stock.

Click here for more information.

 

Roast Beetroot & Ginger Soup

 

Roast Beetroot & Ginger Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Calories 78 per portion
Fat 3g (0.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Beetroot 4, approx. 680g (1½lb), scrubbed, topped and tailed and cut into thick wedges
  • Red onions 2, peeled and cut into thick wedges
  • Root ginger 25g (1oz), peeled and cut into thick slices
  • Celery 2 sticks, cut into thick chunks
  • Olive oil 2 tbsp
  • Vegetable Stock Pots (or stock cubes) 2
  • Celery salt 1–2 tsp
  • Freshly ground black pepper
  • Lime or lemon juice 1–2 tbsp
  • Coconut milk yogurt 125g pot
  • Torn celery leaves to garnish (optional

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. Put the beetroot and onion wedges, ginger and celery in a roasting tin. Add the oil and mix well to coat the vegetables. Cover the tin with foil and roast for 3 hours until the vegetables have softened.
  2. Put half the roasted vegetable mixture into a blender or food processor with one of the Stock Pots (or cubes) and 500ml (18fl oz) boiling water. Purée until smooth, then tip into a large saucepan. Put the rest of the vegetables and cooking juices from the roasting tin into the blender or food processor along with the other Stock Pot and 500ml (18fl oz) boiling water and purée. Add to the first batch.
  3. Stir in the celery salt, pepper and lime or lemon juice to taste. If necessary, reheat gently and adjust the consistency and seasoning to taste. Ladle into warmed bowls then swirl coconut milk yogurt into each one and sprinkle with torn celery leaves, if wished.

Cook’s tips

There’s no need to peel the beetroot. Stir halfway through cooking if you are around but it’s not essential. For a really smooth soup, purée the mixture, then push it through a sieve.

 


 

Cook it Slowly! cookbookRecipe taken from Cook it Slowly!

Prepare quickly, cook slowly and savour every mouthful.

Slowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

For more recipe visit the website…

READ MORE

 

 

#recipeoftheweek

#beetroot

#soup

#tripletested

 

 

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