Tag Archives: Bacon

Recipe of the Week: Buttermilk Pancakes with Bacon & Maple Syrup

Buttermilk Pancakes with Bacon & Syrup recipe

It’s the weekend – treat yourself to a rather special breakfast.

Buttermilk Pancakes with Bacon & Syru

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 367 per portion
Fat 18g (7.7g sat) per portion

Ingredients

  • Plain flour 110g (4oz)
  • Baking powder 2 tsp
  • Bicarbonate of soda ½ tsp
  • Caster sugar 1 tbsp
  • Salt ½ tsp
  • Eggs 2 large, beaten
  • Buttermilk 284ml pot
  • Butter 25g (1oz), melted, plus extra for frying
  • Streaky bacon 8 rashers
  • Maple syrup to serve

Instructions

  1. Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
  2. Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
  3. Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
  4. Serve pancakes topped with bacon rashers and drizzled with maple syrup.

A Dairy Diary recipe.

 

#recipeoftheweek

#dairydiaryrecipe

#yummy

#breakfast

#baconday

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Recipe of the Week: Savoury Bacon & Herb Loaf

Savoury Bacon & Herb Loaf

This Dairy Diary recipe is a delicious savoury bread perfect to serve with soup on #homemadesoupday.

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.

#recipeoftheweek

#weekendfood

#savouryloaf

#dairydiaryrecipe

#delicious

5 simple steps to help you drink more water

 

5 tips to drink more water

5 simple steps to help you drink more water

Pretty much every morning I remind myself to drink more water and by the end of the day I’ve usually only managed to drink about 4 glasses.

We all know water is good for us. Amongst other things it’s great for your skin, helps ward off headaches caused by dehydration and even helps to counterbalance diuretic drinks such as tea and coffee, which make us need the loo more often.

I decided to be proactive and put a plan in place to make sure I do actually drink the recommended 1.5-2 litres water every day. This plan included drinking really cold filtered water, sometimes flavoured with fruit and setting my phone alarm to remind me to drink.

After following my plan of action
for a week, I can confirm that it
does really work.

I have had no headaches, my skin feels less tight and I do feel much better.

 


Here’s the plan:

  1. Buy a water filter jug for the fridge (and possibly one for your work fridge), so the water tastes fresh and cold.
  2. Use a tall glass or bottle to drink from to ensure you have access to more water even when you’re busy.
  3. Use the alarm on your mobile phone to remind you to drink and keep a tally chart of how many glasses you’ve had in your Dairy Diary.
  4. Add lemon or lime slices, or even some fresh mint to your water. It tastes delicious!
  5. Follow your tea or coffee with a glass of water.

 

 

Britain’s most-trusted diary

Dairy Diary 2017

Keep on track with everything you need to do daily with Britain’s most trusted and loved diary – the 2017 Dairy Diary.

It has the perfect layout for planning your week, useful reminder date stickers, a handy pocket for notes and of course, the famous triple-tested weekly recipes.

Dairy Diary 2017 is available to buy right now from your local milkman or direct from us online or by calling 01425 463390.

And it’s only £7.99!!

Available to buy now.

 

Don’t just take our word for it – here’s what others have to say:

“ Brilliant diary have had one since they started”.
*****
Mrs Tilbey

“ Best diary ever! Fantastic layout. Great pages of general information. Colourful. I always try the recipes. Value for money 10/10”.
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Amazon customer

 


 

Here’s a taster recipe….. perfect for serving with a bowl of hot soup.

Savoury Bacon & Herb Loaf recipe

Savoury Bacon & Herb Loaf

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 327 per portion
Fat 11g (5.2g sat) per portion
Suitable for freezing

Ingredients

  • Streaky bacon 50g (2oz), chopped
  • Onion 1, peeled and finely chopped
  • Celery 2 sticks, chopped
  • Self-raising flour 225g (8oz)
  • Butter 25g (1oz), softened
  • Milk 150ml (¼ pint)
  • Egg 1, beaten
  • Chopped parsley 1 tbsp
  • Dried mixed herbs ½ tsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
  2. Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
  3. Sift flour and ½ tsp salt into a bowl and rub in butter.
  4. In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.


 

#drinkwater

#getorganised

#recipe

#tripletested

 

Recipe of the Week: Bacon & Brie Stuffed Croissants

 

Bacon & Brie Stuffed Croissants

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 245 per portion
Fat 15g (8.2g sat) per portion

Ingredients

  • Rindless unsmoked back bacon 6 rashers, cut into thin strips
  • Bake it Fresh croissant dough 250g can
  • Brie 110g (4oz), cut into 6 slices
  • Egg 1, beaten

Instructions

1 Preheat oven to 200°C/Gas 6. Line a baking sheet with greaseproof paper.

2 Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool.

3 Meanwhile, unroll croissant dough and separate into triangles as instructed on the can.

4 Place a slice of brie just in from the base of each triangle, followed by the bacon.

5 Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.

 

A Dairy Diary recipe.

 

 

#recipes

Shrove Tuesday and the BEST pancake recipe of 2015

Buttermilk Pancakes with Bacon & Maple Syrup

.

Buttermilk Pancakes with Maple Syrup

I discovered this recipe on a recent trip to London (after a rather over-indulgent night out!) and I have been hankering after it ever since.

Shrove Tuesday has given me to perfect opportunity to try it at home and share it with the rest of the family.

Be warned, it’s naughty,
but very VERY nice!

 

Buttermilk Pancakes with Bacon & Maple Syrup

Serves 4
Time 30 mins

Plain flour 110g (4oz)
Baking powder 2 tsp
Bicarbonate of soda ½ tsp
Caster sugar 1 tbsp
Salt ½ tsp
Eggs 2 large, beaten
Buttermilk 284/300ml tub
Butter 25g (1oz), melted, plus extra for frying
Streaky bacon 8 rashers
Maple syrup to serve

1 Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt.

2 Whisk in eggs, buttermilk and butter, taking care not to over-whisk.

3 Heat a non-stick frying pan over a medium heat and add a tiny amount of butter. Pour in 2-3 spoonfuls of batter and cook for 1-2 minutes until bubbles appear and edges start to turn dry.  Flip and cook for 1 minute more, until golden underneath. Keep warm.

Buttermilk Pancakes with Bacon & Maple Syrup

4 Repeat until batter is used up.

5 Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 4-5 minutes, turning halfway through, until crisp. Drain on kitchen paper.

6 Serve pancakes topped with bacon and drizzled with maple syrup.

Enjoy!

 

 

 

 

 

 

#pancakeday

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