British Pie Week

 

2 Must-Make Pie Recipes

Give me a good quality homemade pie with mash and gravy (preferably by a roaring fire in a country pub) and I’m happy.

So I’m all for celebrating British Pie Week.

Pies always feel like real comfort
food and a proper decadent treat.

Whether savoury or sweet, the humble homemade pie is a joy to eat. I’m not one of those pie purists who think it’s only a pie if it’s totally encased in pastry – a little pastry can go a long way – for me, it’s a rich, quality filling that counts.

The Dairy Diary and cookbooks have featured SO many pies over the years, but here are two particular favourites.

 


Minced Lamb Pie

Minced Lamb Pie

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


Butterscoth Pie

Butterscotch Apple Pie

  • Servings: 6
  • Time: 50 mins
  • Difficulty: easy
  • Print

Calories 467 per portion
Fat 27g (13g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Light muscovado sugar 75g (3oz)
  • Golden syrup 1 tbsp
  • Butter 75g (3oz)
  • Cornflour 1 tbsp
  • Lemon juice 1 tbsp
  • Cooking apples 900g (2lb), peeled, cored and thickly sliced
  • Ready-rolled sweet dessert pastry 320g pack
  • Milk to brush
  • Caster sugar 1 tbsp

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.
  3. Put the apples in a pie dish and pour over the butterscotch sauce.
  4. Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide. Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations. Make a slit in the top, brush with milk and sprinkle with caster sugar. Bake for 25-30 minutes until golden.

Cook’s tips
Keep stirring the butterscotch sauce as you make it so that the sauce doesn’t stick and catch on the base of the pan.

 


 

Dairy Diary Favourites cookbookBoth recipes are taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

Recipe of the Week: Oatie Melting Moments

Oatie Melting Moments recipe

These scrumptious little morsels remind me of some biscuits I first made in home economics at school.

They are a little bit retro but very very nice.

Oatie Melting Moments

  • Servings: 24 biscuits
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.

 

#gardens

#bakingbiscuits

#nationaltrust

Top 8 Colourful Gardens to Visit

Top Gardens to Visit

Colourful Gardens to Visit

The nights and mornings are getting lighter at last and it’s getting a little bit warmer. So now’s the time to think about venturing out, and enjoy what the UK has to offer.

This year’s edition of the Dairy Diary has a feature on colour in our gardens and also includes this list of stunning gardens to visit.

Gardens to Visit

The white garden at Sissinghurst, Kent

Hidcote, in Gloucestershire, famed for its twin red borders

The winter gardens at Dunham Massey, Cheshire

Great Dixter in East Sussex, for unusual colour schemes

Beth Chatto Gardens, Essex, for garden artistry

The herbaceous border at Arley Hall, Cheshire

Harlow Carr, the RHS garden in Yorkshire, pushing the boundaries of design and planting styles

Barnsdale Gardens, Rutland, described as a ‘theme park for gardeners’

Check opening times and facilities before visiting.

 

I can personally recommend Hidcote, which is just gorgeous, and Dunham Massey, which is at its best at this time of year.

You could forego the expensive afternoon tea on offer and instead take with you a flask and some scrummy melting moments.

 


 

 

Oatie Melting Moments recipe

Oatie Melting Moments

  • Servings: 24 biscuits
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 74 per portion
Fat 4.2g (2.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 75g (3oz)
  • Egg yolk 1
  • Vanilla extract a few drops
  • Self-raising flour 150g (5oz)
  • Rolled oats 25g (1oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and grease two baking sheets.
  2. Cream together butter and sugar until pale and fluffy, then beat in egg yolk and vanilla.
  3. Stir in flour to give a soft dough, knead until smooth, then divide into 24 portions. Form each portion into a ball, then gently roll in oats.
  4. Place on baking sheets and bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack to cool completely.

 

#gardens

#bakingbiscuits

#nationaltrust

Win this Krups Coffee Maker

Win this stylish Krups Coffee Maker

Dairy Diary is giving you the chance to enjoy delicious coffee in 25 seconds with this stylish Nespresso Inissia by Krups.

  • Compact and light: The light Nespresso machine with a trim profile fits in the smallest spaces
  • High-tech: Fast heating system reaches the ideal temperature in just 25 seconds
  • Energy efficient: Power save mode automatically switches machine off after 9 minutes of inactivity (programmable to 30 min)
  • Automatic and programmable water sizing

ENTER

#competition

#coffee

Best Ever Family Recipes: Speedy Chocolate Sponge Puddings

Speedy Chocolate Sponge Puddings

Best Ever Family Recipes:
Speedy Chocolate Sponge Puddings

 

Rich, chocolatey and moist sponge puddings with vanilla ice cream.

What’s not to like? These easy puds are great fun to make and always go down a storm. Sometimes, we mix it up a bit and serve with mint choc chip ice cream – mmmmmm.

Fantastic Food For Less cookbookThis scrumptious recipe is taken from one of my favourites books;
Fantastic Food for Less, which has 100 absolutely gorgeous dishes.

There are two types of recipes:
Quick & Easy – can be on the table in 30 minutes or less.
Take it Easy – allowing you to do something else while they cook slowly.

Now that is helpful!

And at only £5.99 it’s an absolute steal.

Click here for more information.

 


 

Speedy Chocolate Sponge Puddings

Speedy Chocolate Sponge Puddings

  • Servings: 4
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 655 per portion
Fat 40g (23.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Unsalted butter 150g (5oz), softened, plus a little extra for greasing
  • Caster sugar 110g (4oz) plus 2 tsp
  • Self-raising flour 110g (4oz)
  • Baking powder ¼ tsp
  • Cocoa 2 tbsp
  • Egg 1 large
  • Vanilla extract 1 tsp
  • Dark chocolate 110g (4oz), broken into small pieces
  • Milk 3 tbsp
  • Vanilla ice cream to serve (optional)

Instructions

  1. Thoroughly grease individual pudding basins or microwave-suitable teacups with butter. Place 110g (4oz) of butter and 110g (4oz) of caster sugar in a mixing bowl, sift the flour, baking powder and cocoa into the bowl, then add the egg, vanilla and 2 tablespoons of water. With an electric hand-held mixer, whisk the ingredients together until smooth.
  2. Divide the chocolate mixture evenly between the pudding basins or teacups, loosely cover with cling film and microwave on high for 4 – 5 minutes, until the sponge is well risen and springy to the touch. Remove from the microwave and allow to stand while making the sauce.
  3. To make the sauce: Put the chocolate in a small bowl with the 2 tsp sugar, the remaining butter and the milk. Place over a saucepan of gently simmering water and stir until smooth.
  4. Run a palette knife around each pudding to loosen, trim the tops level if necessary, then turn the puddings out onto individual plates and coat with the chocolate sauce. Serve with ice cream, if you like.

Cook’s tip

For marmalade puddings, omit the cocoa and vanilla and replace with the zest and juice from 1 orange. Spoon 50g (2oz) marmalade into each cup or basin before adding the sponge mixture. There’s no need to make the sauce, simply serve with custard.

 

#BestEverFamilyRecipes

#chocolatespongepudding

#Family

#Delicious

Recipe of the Week: Fresh Fruit with Chocolate Dip

 Fruits with Chocolate Dip

This delicious little treat is only 255 calories, so you can enjoy it guilt-free!

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth, thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

 


Just For One Or Two cookbook

This delicious recipe is taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

And happy Valentine’s Day for tomorrow!

#recipesfortwo

 

 

 

 

 

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