Tag Archives: 2016 diary

Recipe of the Week | Irish Cream Chocolate Trifles

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

THE perfect planner for 2016 – no home should be without one!

Dairy Diary 2016

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“Dairy Diary is so crammed with useful, interesting and indispensable information, it’s hard to imagine being without it.”

This is just one of the many customer reviews we have had for Dairy Diary. So why is this diary so popular?

Here’s why:

  1. It’s unique — with an inspirational recipe every week, you’re never short of ideas for what to cook for dinner.
  2. You can see the whole week at a glance — and there’s no need for a charger or wifi!
  3. With a handy pocket you know where all those important bits of paper are stashed.
  4. Reminder dates stickers ensure you will never miss an appointment or birthday.
  5. It’s crammed with indispensable and interesting information from sunrise times to birthstones, conversion charts to baking techniques and stain removal to quirky places to stay.

Plan your 2016 in style with the Dairy Diary available now.

Buy Dairy Diary 2016

 

And here’s a taster of one of those delicious recipes.

 

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

Competition | Win one of 10 Dairy Diary & Cookbook packages

Win one of 10 Dairy Diary & Cookbook packages

Win one of 10 Dairy Diary & Cookbook packages

Dairy Diary is offering you the chance to win one of 10 Dairy Diary and Just For One Or Two cookbook packages.

Enter


 

Dairy Diary 2016

Dairy Diary 2016 with lots of writing spaceBritain’s best-selling home diary provides day-to-day inspiration and practical information at your fingertips and all faster to access than any mobile device!

  • Clear week-to-view 2016 diary
  • Easy-to-prepare inspirational recipes
  • Essential kitchen and home information
  • Budgeting, conversions, addresses,
  • and lots more…

That’s why it’s Britain’s favourite.


 

#competition #dairydiary #2016diary

 

 

Recipe of the Week: Chocolate Fudgey Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: medium
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in apan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

 

For more recipes visit the Dairy Diary recipes website.

Recipe of the Week: Peanut Butter Hot Chocolate

 

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.

#recipeoftheweek


 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

#competition #debenhams #flowers

The Busy Mum’s Guide to Managing Time In 5 simple steps

The Busy Mum’s Guide
to Managing Time in 5 simple steps

It’s the Christmas countdown and the busiest time of year for many of us, both at home and at work. There’s a cavalcade of projects, presents, productions and parties – all of which need careful planning.

I don’t have a magic wand to present you with
a fairy godmother who will help with the endless
tasks but I can offer a few effective tried-and-tested
tips for managing time.

Dairy Diary 2016 planning1 Plan a weekly schedule including every family member’s appointments and responsibilities and write it in the Dairy Diary. Encourage children to look in the diary to see what needs doing rather than having to nag them. You could write their commitments in a different colour so that they’re easy to spot.

2 Before you shop, plan meals for the week and write them in your diary. Then you can shop for just what you need (don’t forget to check your cupboards and first use what you have).

3 Use stickers to remind you of important dates, such as birthdays and doctors appointments. Make a note to buy cards and gifts and post them the previous week.

Memorable dates stickers & Dairy Diary 20164 When you think of Christmas gift ideas write them on the notes pages of your diary so that you don’t forget them and end up ‘panic buying’ in December.

5 Keep letters from school and other reminders in your diary pocket so that you know where to find everything.

 

 


 

Dairy Diary 2016There is, of course, one vital step
I have omitted and that is…..
buy a Dairy Diary!

The gorgeous 2016 edition is
on sale now.

READ MORE

 

 


 

And here’s a gorgeous busy mum’s (or dad’s) recipe – perfect for Bonfire Night. The whole family will love it!

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.


 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

 

 

 

#mumsguide #savingtime #chocolate #bonfirenight

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