Tag Archives: Apricot

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.



This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

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Dairy Book of Home Cookery



Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians


  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting


  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.


A Dairy Diary recipe.

Dairy Diary 2019








Recipe of the Week | Apricot Cookies

Apricot Cookies from the Dairy Diary

Easy to bake in no time and perfect for lunchboxes and picnic hampers.

Apicot Cookies

  • Servings: 36 cookies
  • Difficulty: easy
  • Print

Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians


  • Butter 175g (6oz)
  • Caster sugar 110g (4oz)
  • Soft cheese 175g (6oz)
  • Self-raising flour 225g (8oz)
  • Ground almonds 75g (3oz)
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Fudge pieces 75g (3oz), chopped if necessary


  1. Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.
  2. Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.
  3. Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.
  4. Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

Dairy Diary recipe





Lamb and Apricot Cousous

Perfect comfort food for chilly autumn evenings.

This is a rare treat indeed – comfort food that tastes great, looks fabulous and is a good healthy meal too! What more could you wish for?

A Moroccan inspired dish, this recipe is packed with flavour and really is an all-in-one meal, providing you with protein, carbohydrate, fibre, vitamins and minerals. It is quick to prepare and then you can forget about it while it cooks to perfection.

Lamb and Apricot couscousPreparation time 10 minutes
Cooking time 1 hour 30 minutes
Calories per portion 309 Kcal
Fat per portion 8g
of which saturated 3.5g
Serves 4
Suitable for freezing

Olive oil spray 2–3 bursts
Lean lamb 350g (12oz), diced
Onion 1, peeled and sliced
Ground cinnamon 1 tsp
Ground turmeric 1 tsp
Leek 1, washed and sliced
Red pepper 2, deseeded and roughly chopped
Ready-to-eat dried apricots 150g (5oz)
Lemon 1, grated zest and strained juice
Lamb stock 450ml (¾pint)
Couscous 110g (4oz)
Chopped flat leaf parsley 2 tbsp

1 Heat a saucepan or flameproof casserole dish and then spray with olive oil. Add the lamb and onion to the pan in a single layer. Cook over a high heat, turning occasionally until the lamb is browned on all sides. Add the cinnamon and turmeric and cook for a further minute, stirring well.

2 Add the leek, red pepper, apricots and lemon zest and juice to the casserole dish and mix with the meat. Pour the stock into the dish. Bring to the boil, then reduce the heat, cover the pan and leave to simmer gently for 1¼–1½hours, or until the lamb is tender.

3 Add the couscous, stir and re-cover the pan. Continue to cook for a further 3–5 minutes, over a very gentle heat until the couscous is just tender and has thickened the juices. Stir the parsley into the mixture. Serve with a green salad.

Cook’s tip
This recipe is versatile – it may also be cooked in a moderate oven rather than on the hob.

Recipe taken from Healthy & Healthy Dairy Cookbook

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