Tag Archives: Apricots

Top 3 Easter Recipes of all Time

Woohoo it’s the lovely long Easter weekend coming up

Now is the perfect time to gather together, have a giggle and, of course, eat something rather delicious.

In preparation, I have been looking back through our diaries and cookbooks to find the three best Easter recipes. And here they are.

Enjoy everyone and happy Easter!

 


Lamb Apricot Stuffing

Roast Lamb with Apricots

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 24g (11.3g sat) per portion

Ingredients

  • Leg of lamb 1.8kg (4lb), or shoulder, boned out
  • Salt and freshly ground black pepper
  • Spinach leaves 110g (4oz)
  • Ready-to-eat dried apricots 175g (6oz), chopped
  • Onion 1, peeled and finely chopped
  • Breadcrumbs 75g (3oz)
  • Chopped mint 2 tbsp fresh or 1–2 tsp dried
  • Egg 1, beaten
  • Olive oil
  • Lamb or vegetable stock 300ml (1⁄2 pint)
  • Port 150ml (1⁄4 pint)
  • Cornflour or gravy granules
  • Mint sprigs to garnish

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.
  2. To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.
  3. Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.
  4. Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.


Hot Cross Bun & Butter Pudding

Hot Cross Bun & Butter Pudding

  • Servings: 6
  • Difficulty: medium
  • Print

Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Hot cross buns 6 large, each sliced into 3 horizontally
  • Butter 50g (2oz), softened
  • Apricot jam 175g (6oz)
  • Double cream 300ml (½ pint)
  • Milk 300ml (½ pint)
  • Golden caster sugar 2-3 tbsp
  • Eggs 4, lightly beaten

Instructions

  1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
  2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
  3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
  4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
  5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
    35-40 minutes or until just set and golden. Serve warm.


 

Mocha Easter Cake

Mocha Easter Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 657 per portion
Fat 39g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Unsalted butter 250g (9oz), cut into small pieces and softened
  • Caster sugar 250g (9oz)
  • Eggs 4 large, beaten
  • Self-raising flour 250g (9oz)
  • Baking powder ½ tsp
  • Coffee essence 2 tbsp
  • Dark chocolate 350g (12oz), broken into small pieces
  • Soured cream 284ml tub
  • Mini Easter eggs to decorate

Instructions

  1. Preheat oven to 190°C/375°F/Gas 5. Grease and lightly flour a 20cm (8in) round cake tin. Line base with non-stick baking paper.
  2. Put butter, caster sugar and eggs into a large mixing bowl. Sift in self-raising flour and baking powder, then beat well, until smooth. Spoon half the mixture into another bowl and add coffee essence. Stir well.
  3. Fill cake tin with alternate spoonfuls of both cake mixtures, then swirl a skewer through mixture to create a marbled effect.
  4. Bake for 50 minutes–1 hour, or until well risen and a skewer inserted in the centre comes out clean. Cool on a wire rack.
  5. Put chocolate into a bowl set over a pan of gently simmering water and stir until melted.
  6. Add soured cream and stir it in with a wire whisk. Using a palette knife, quickly spread and swirl warm icing over cake. Leave to set at room temperature and decorate with mini Easter eggs.


 

AND as a special Easter treat we have a very lovely competition for you.

Win a Crock-Pot

Here’s your chance to win a fantastic Crock-Pot Thyme Slow Cooker as used (and loved) by our very own managing editor.

ENTER

 

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Recipe of the Week: Apricots in Buttermilk Custard

Apricots in Buttermilk Custard

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 347 per portion
Fat 1g (1g sat) per portion

Ingredients

  • Butter for greasing
  • Apricots 5, halved and pitted
  • Caster sugar 2 tsp, plus 2 tbsp
  • Cornflour 2 tsp
  • Buttermilk 284ml pot
  • Vanilla extract about ½ tsp
  • Toasted flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Lightly butter two 300ml (½ pint) gratin dishes. Lay the apricot halves in the base of each dish, cut-side up. Sprinkle with 2 teaspoons of the sugar and then bake for 15–20 minutes until softened.
  2. Whisk the cornflour into the buttermilk with the remaining sugar and the vanilla extract. Pour the mixture into the dishes around the fruit.
  3. Put the dishes into a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes.
  4. Reduce the heat to 160°C/325°F/Gas 3 and bake for 20–25 minutes until the custard is just set but still has a slight wobble. Sprinkle with almonds and icing sugar, if you like, and serve warm or chilled.


 

Just For One Or Two cookbookThis recipe is taken from our fabulous new cookbook Just For One Or Two.

Cooking for one or two? You will find lots of inspiration with recipes for all occasions and a super selection of main courses, desserts and bakes you’ll cook again and again.

If you want to eat delicious food this is for you!

READ MORE

 

 

 

 

#cookingforoneortwo #recipes #cookbooks

Eat Out, In

Eat Out, In with Just For One Or Two cookbook

Create restaurant-quality food at home with little effort

Stuck for a babysitter again? Create a fabulous date night at home where you can ‘eat out, in’. For a more rewarding and less costly night ‘out’ make restaurant-quality food at home with a just few choice ingredients and little effort.

With inspirational recipes, handy QR code shopping lists and easy-to-follow instructions cooking great food for two needn’t be arduous. In fact, quite the opposite, it can be a real pleasure.

You can rustle up Pan-Fried Sea Bass & Scallops in just 15 minutes, or for meat-lovers cook colourful Lamb with Pesto & Ratatouille or flavourful Stir-Fried Pork.

To finish bake creamy Apricots in Buttermilk Custard or imagine you’re dining in a Parisian café with Crêpes and Brandy Marmalade Sauce

These recipes have been specifically
written for two so there’s no need to
worry about wasted ingredients and
conundrums, such as how to halve an egg!

Continue reading

National Picnic Week

Picnic recipes from Dairy Diary

What better excuse do you need to eat al fresco than National Picnic Week?

It’s a pastime that I think is vastly underrated and we don’t do enough.

I know I know, the British weather is challenging and unpredictable, but be inventive!

Shelter from the rain under the boot of your car clutching a steaming cup of tea, enjoy a scone in a gale on the top of a crag, nibble a sausage roll huddled around a campfire on the beach. The possibilities are endless.

Some of my fondest childhood memories
involve picnicking, in particular snuggled
in a towel on a Gower beach or on a
snowy Peak District hillside with a mug
of cold soup and a primus stove that
would not ignite!

Picnics are not only fun, but can be inexpensive too – of course, you can go to town and make the whole works; complete with hamper, posh rug and champagne – but generally you don’t need to spend much.

Dining out, especially with a family, can be very costly and a picnic is a fun, low cost alternative. With a little planning and preparation a great day out can be had by all and store up those precious memories for children in the future.

Why not challenge yourself to undertake a picnic in the strangest place you can think of? With fantastic homemade food, of course!

Start with this fabulous Picnic Ciabatta and finish off with these delicious Apricot Cookies.

Elderflowers – free food from the hedgerows

AND don’t forget the drink too. Elderflowers are in bloom, so get picking quick!

I can still remember the taste of my Grandad’s homemade elderflower ‘champagne’, 30 years later.

Of course, it wasn’t really champagne, but a fizzy elderflower pop that was just divine! As an avid cyclist and walker he would discover an abundance of elderflowers on his travels, which we would collect for his wonderful home brewed concoction. As a wartime cook – he even once cooked for the king! – my grandad was a master at frugal cooking, and what better, than foraging for free food then creating something delicious!

Try our fabulous Spiced Elderflower Cordial.

A collection of Dairy Diary recipes:
Picnic Ciabatta
Apricot Cookies
Spiced Elderflower Cordial

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