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Dairy Diary 2018 review

Have you bought your dairy diary yet?

It’s perfect for inspiration and planning throughout next year, and also for gifts too.

Here are a few reasons why the Dairy Diary is Britain’s best-loved home diary…

 

 

The cover is so fresh, calm and uplifting. Of course, it’s crammed full of recipes, cook’s tips and fascinating features.

The Dairy Diary 2018 comes with a handy pocket, memorable dates sticker sheet, ribbon page marker and concealed wiro-binding that ensures it lies flat for writing and reading.

It has lots planning tools, useful reminders, contact details, budgeting, holiday dates and plenty of space to write your day-to-day notes and appointments. New for 2018 is a weekly reminders section.

But the reason the Dairy Diary is loved by so many loyal readers is the inclusion of a delicious recipe for each week of the year. Easy to prepare, mouthwatering dishes that have been triple-tested for great results. Your friends and family will love them

There is a great variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

In fact, there is such a great selection that we have made many of them several times over already!

 


 

Dairy Diary 2018Dairy Diary 2018

You can order online or over the phone, if you prefer. Our order phone line is 01425 463390.

Now available for just £8.50!

P&P is £2.50, but that’s per order, not per item. Spend over £20 then postage is free!

Perfect for Christmas gifts and a perfect treat for yourself.

Buy

 


 

 

#dairydiary

#2018diary

#diaries

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Plant now for a glorious spring display

Plants bulbs now for a spring display

Plant now for a gorgeous flowering display in spring

Not only does our lovely 2018 Dairy Diary give you 56 fabulous recipes, but it also is packed with interesting articles, such as Blooming Bulbs, which gives lots of tips on flowering bulbs.

And it’s now time to plant for a gorgeous flowering display in spring. There is a myriad of stunning blooms to choose from including crocuses, narcissi, grape hyacinths (my favourite!), tulips, anemones, dog’s tooth violets and lily-of-the-valley.

In general, bulbs don’t take too much effort
to plant but the results can be spectacular,
providing a welcome ‘surprise’ in spring.

Planting

Planting spring bulbsIn the ground:
Prepare a hole, or a trench if you’re mass planting, to a depth of two or three times the height of the bulbs (three or four times for tulips – always the odd ones out!). Sit each one on its rough underside, so that the narrow end points upwards (a dip or buds for corms, which are flatter than true bulbs). Space them at least an extra bulb’s width apart. For tubers and rhizomes, it’s fine to lay them sideways. Replace the soil and gently firm down.

In containers:
The RHS recommends three parts John Innes No.2 to one part grit if you plan to leave the bulbs in situ for more than one season. Otherwise, using multi-purpose compost instead of John Innes is fine. Put some broken crocks or stones at the bottom of the pot to aid drainage and plant as before, but not quite so widely spaced. Water regularly.

Planting snowdropsIn grass:
Scatter handfuls of bulbs around the area and plant them where they land, either individually or in groups, replacing soil and grass clumps when you have excavated the hole and popped in the bulbs. To save time and too much hard work, you could invest in a bulb planter, a tool specially designed for the job. Several kinds are available, including ones with long handles. It’s best not to cut the grass until the bulbs’ leaves have died back, several weeks after flowering, so this may dictate where you want to cultivate the natural look.

Squirrels love bulbs!
They seem to be especially fond of crocuses and tulips, so if this is likely to be a problem, try netting the area or spreading some sharp gravel on the surface. Failing that, they are, apparently, not too keen on chilli flakes, so you could try sprinkling some of that around.

 

Dairy Diary 2018 now available

 

#gardening

#springbulbs

The Diary of the Future!

Dairy Diary 2017 - the diary of the future

Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.

Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.

But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?

Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’

Take a look at this brand new device here.

You guessed it. It’s a real life paper diary.

One with delicious recipes, fab features, a handy pocket and even date stickers. 

Yes, of course, it’s the Dairy Diary!

The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.

From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.


For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!


 

Fancy a taster? This mild chicken curry is a winner with all the family.

 

Easy Chicken Curry

Easy Chicken Curry

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 417 per portion
Fat 17g (?8.5g sat) per portion
Suitable for freezing

Ingredients

  • Butter 25g (1oz)
  • Onion 1, peeled and chopped
  • Dessert apple 1, peeled, cored and chopped
  • Butternut squash 150g (5oz), peeled and diced
  • Curry paste 1 tbsp
  • Plain flour 1 tbsp
  • Ground ginger ½ tsp
  • Ground cinnamon ½ tsp
  • Milk 225ml (8fl oz)
  • Mango chutney 1 tbsp
  • Cooked chicken 175-225g (6-8oz), cut into chunks
  • Cooked basmati rice, naan bread and flaked almonds to serve, optional

Instructions

  1. Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
  2. Add flour, ginger and cinnamon and cook for 1 minute, stirring.
  3. Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
  4. Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.

 


#diaryofthefuture

#getorganised

#curryrecipe

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