Tag Archives: 2016

Fun at Foodie Festivals

The Big Feastival

I’ve just returned from The Big Feastival!

This fantastic food and music festival was started by Jamie Oliver and Alex James (Blur guitarist turned cheese-maker).

And it really was a feast for the senses – the most tantalising tastes, aromatic smells and to top it all off a real treat for the ears (and most definitely the eyes!!) Mark Ronson. We ate and danced for a glorious 10 hours.

Feastival may be over for another year
but there are a myriad of food and drink
festivals up and down the country.

HOMEPAGE-LOGOLiverpool Food and Drink Festival is nearing, which means that on 17 /18 September Sefton Park will be an explosion of culture, creativity and celebrations of food and drink that a range of people have expertly created. And there are many reasons why you should choose to visit this (or another foodie festival near you):

For a start: it’s cheap. If you order your tickets now then for an advanced adult ticket it is only £5.50 for a day, and for a weekend it’s £10. On the day – an adult ticket costs £7.50 and a weekend pass is £12. Why not bring your family along? Under 14’s can attend for FREE (no need to stress about finding a babysitter!) Considering the popularity of the event; the tickets are reasonably priced and family friendly.

Those who have a sweet tooth will be in their element once they discover the Chocoholic Corner that opens on 17 September. Who wouldn’t want a whole stall dedicated to chocolate? It’s simply irresistible!

However; if you would rather all things nutritious do not fret! The ‘Good Life Area’ is designed to host gluten free, free-from and all natural dishes that are truly scrumptious. This will be available from 17 September also.

But won’t my children be mind-numbingly bored? Not when ‘Kids Village’ provides things to do for little artists and future foodies – Kids Village serves a range of activities, spanning from arts and crafts to testing various foods from many cultures. Your children can enhance their creativity in this perfect haven.

Liverpool Food and Drink Festival has proven
to be outstanding; create memories and
develop your taste for cuisine this September…

If you can’t attend any food festivals this year – plan for next year with Dairy Diary 2017 – convenient and spacious to help you organise your busy days. Furthermore; our handy, go-to pocket diary equipped with a pen is an essential too – note taking has never been so effortless. Find out more here.

#feastival #dairydiary #liverpool #foodanddrinkfestival #family #seftonpark #diary #weekend

 

Must-Have White Chocolate Cheesecake

White Chocolate Cheesecake

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You MUST try the cheesecake

I don’t usually even like cheesecake but loved this one taken from the 2016 Dairy Diary.

 

White Chocolate Cheesecake

Time 45 mins plus chilling,
Serves 8-10,
Calories 678,
Fat 51g of which 31.4g is saturated

  • Butter 75g (3oz), melted
  • Ginger nuts 200g (7oz), crushed
  • Good quality white chocolate 350g (12oz), chopped, plus extra, shaved, to decorate
  • Double cream 150ml (¼ pint)
  • Full fat cream cheese 500g (1lb 2oz)
  • Frozen cranberries 150g (5oz)
  • Caster sugar 125g (4½oz)
  • Orange juice 125ml (4fl oz)

1 Mix together butter and biscuits. Press into the base of a 20.5cm (8in) round loose-based tin. Chill for 10 minutes to firm.

2 Place chocolate in a heatproof bowl. In a saucepan heat cream until almost simmering then pour over chocolate. Stir well until chocolate has melted then leave to cool.

3 Beat cheese until soft. Fold into chocolate cream and mix well. Spoon over biscuit base and smooth the surface. Cover with cling film and chill for 8 hours, or preferably overnight, until set.

4 Place cranberries, sugar and juice in a saucepan and heat gently, stirring, until sugar has dissolved. Bring slowly up to boil, then simmer for 5-10 minutes.

5 Reserve 12, then blend rest of cranberries until smooth. Unmould cheesecake. Decorate with chocolate and cranberries and serve with cranberry coulis.

A Dairy Diary 2016 recipe. For more information and to purchase click here.

 

#recipeoftheweek

#tripletested

#christmasrecipes

 

Five Festive Dairy Diary RecipesFor more recipes see
Five Fantastic Festive Recipes.

 

 

 

 

 

 

 


 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

Clear A5, week-to-view diary
Easy-to-follow weekly recipes
Reminder stickers
Handy pocket for notes and cards
Essential kitchen and home information
Budgeting, conversions, addresses, etc.
The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

Order online or call 08450 948 128 (lines open 9am-8pm, Mon-Fri).

 

To read the recipes click on the images above or visit http://www.dairydiary.co.uk/blog/five-fantastic-festive-recipes.html

 

#christmas #menu #recipes

 

 

 

 

 

 

Recipe of the Week: Mincemeat Bakewell Squares

These are just gorgeous! With a crisp pastry base, juicy mincemeat and almondy Bakewell topping, this festive treat is perfect to accompany a mid-morning cuppa.

Mincemeat Bakewell Squares

  • Servings: 32 squares
  • Difficulty: easy
  • Print

Calories 241 per portion
Fat 15g (6.3g sat) per portion
Suitable for freezing

Ingredients

  • Readymade sweet shortcrust (dessert) pastry 500g packet
  • Mincemeat 300-350g (11-12oz)
  • Butter 250g (9oz), softened
  • Caster sugar 250g (9oz)
  • Eggs 5 medium, beaten
  • Self-raising flour 125g (4½oz)
  • Ground almonds 125g (4½oz)
  • Almond extract 1 tsp
  • Sifted icing sugar for dusting

Instructions

  1. 1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.
  2. Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.
  3. Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.
  4. Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.
  5. Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.

A Dairy Diary recipe.

Dairy Diary 2016To order a copy of the Dairy Diary
visit www.dairydiary.co.uk
or call 0845 0948 128.

You can have the diary delivered
to you or delivered to a different
address with a gift message.

 

 

 

#recipeoftheweek

#tripletested

Recipe of the Week: Spicy Sausage & Tomato Pasta

Spicy Sausage & Tomato Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Pork sausages 4-6, cut into chunks
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Dried chilli flakes ¼-½ tsp
  • Chopped tomatoes 400g can
  • Red kidney beans 215g can, rinsed and drained
  • Dried fusilli 150g (5oz)
  • Grated Parmesan and basil leaves to serve, optional

Instructions

  1. Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
  2. Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
  3. Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
  4. Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website

Dairy Diary 2016A Dairy Diary recipe.

Spicy Sausage & Tomato Pasta is one of the weekly recipes in Britain’s favourite diary.

Now available for just £7.99.

Buy

 

 

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

#recipeoftheweek

5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.

 

Win a fabulous Cooking Set

WIN an amazing cooking set from Lakeland

To help you cook all these recipes in style we have a fabulous give-away:

  • Non-stick lidded frying pan
  • Professional non-stick oven tray
  • Oven-to-table casserole dish.

The competition is easy to enter…

Enter

 

 

 

You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

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