Tag Archives: Baking

Recipe of the week: Coconut, Pineapple & Fruit Loaf

Coconut, Pineapple & Fruit Loaf

 

Coconut, Pineapple & Fruit Loaf

  • Servings: One large loaf
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 150g (5oz)
  • Desiccated coconut 75g (3oz)
  • Caster sugar 75g (3oz)
  • Butter 110g (4oz), softened
  • Eggs 2
  • Pineapple chunks in juice 227g/230g can
  • Luxury dried mixed fruit 75g (3oz)
  • Granulated sugar 25g (1oz)

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
  2. In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs.
  3. Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut.
  4. Bake for 40-45 minutes until a skewer comes out clean (cover with foil if the top is browning too quickly). Mix reserved 5 tablespoons pineapple juice with granulated sugar and spoon over the cake as soon as it comes out of the oven.
  5. Leave to cool in tin for 10 minutes before cooling on a wire rack.

Coconut, Pineapple & Fruit Loaf

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

 

#tripletested
#recipes
#baking

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How Dairy Diary recipes are created

Dairy Diary recipes
Dairy Diary recipes

Every recipe in the Dairy Diary and our cookbooks is triple-tested, and from the original idea to the finished recipe, it’s quite a lengthy process.

First, our recipe writers produce a list of recipe ideas from which we choose our favourites. From this list we need to ensure that there will be a good balance of savoury/sweet, veg/fish/meat and a good range of different ingredients – it’s quite a jigsaw puzzle!

The writer then tests and writes the recipe. Then the recipe is given to our editor to edit to Dairy Diary style and to fit the space in the book.

After that, it’s passed to a team of amateur testers, who check that the recipe is easy to understand, shop for and to cook, and of course, it tastes delicious!

Finally, the recipes are given to our food stylist, props stylist and photographer, who test, cook and shoot each dish and make them look utterly fabulous.

 

A special new recipe

I’ve recently had a recipe request for an old recipe that I haven’t been able to find in our archive of books. The idea sounded so delicious that I’ve decided to create it for the next diary. Here it is. We all loved it – I hope you do too!

 

Coconut, Pineapple & Fruit Loaf

 

Coconut, Pineapple & Fruit Loaf

  • Servings: One large loaf
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 150g (5oz)
  • Desiccated coconut 75g (3oz)
  • Caster sugar 75g (3oz)
  • Butter 110g (4oz), softened
  • Eggs 2
  • Pineapple chunks in juice 227g/230g can
  • Luxury dried mixed fruit 75g (3oz)
  • Granulated sugar 25g (1oz)

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
  2. In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs.
  3. Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut.
  4. Bake for 40-45 minutes until a skewer comes out clean (cover with foil if the top is browning too quickly). Mix reserved 5 tablespoons pineapple juice with granulated sugar and spoon over the cake as soon as it comes out of the oven.
  5. Leave to cool in tin for 10 minutes before cooling on a wire rack.

Coconut, Pineapple & Fruit Loaf

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

 

#tripletested
#recipes
#baking

Recipe of the Week: Apricot Bakewell Tarts

 

Cookbooks

Apricot Bakewell Tarts

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 546 per portion
Fat 26g (8g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 2 tsp plus 25g (1oz)
  • Butter 25g (1oz), diced
  • Strawberry or raspberry jam 4 tsp
  • Dried ready-to-eat apricots 40g (1½oz), sliced
  • Egg 1
  • Almond extract a few drops
  • Ground almonds 3 tbsp
  • Skimmed milk 2 tbsp
  • Flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting
  • Cream or ice cream to serve (optional)

Instructions

  1. Place the flour and 2 teaspoons sugar in a bowl and rub in the butter to make fine crumbs. Stir in 2-3 teaspoons cold water to make a smooth dough. Knead lightly on a floured surface and then cut in half and roll each half out thinly. Use to line two 10cm (4in) diameter tart tins. Trim the tops and chill for 15 minutes.
  2. Preheat the oven to 190°C/375°F/Gas 5. Spread the jam over the base of the tarts and then sprinkle with the apricots.
  3. Separate the egg into two medium-sized bowls. Whisk the white until stiff and moist peaks form. Add the remaining sugar and almond extract to the egg yolk and whisk until it is thick and pale. Fold in the ground almonds and milk, then gently fold in the egg white.
  4. Pour the mixture over the apricots, sprinkle with the flaked almonds, if using, and bake for 15–20 minutes until golden and just set. Check after 10 minutes and cover with foil if necessary to stop over-browning.
  5. Leave to cool for 15 minutes, remove from the tins and dust with icing sugar. Serve with fresh cream or ice cream if you like.

Cook’s tips
You could use other types of dried ready-to-eat fruits. Choose your favourite.
If you don’t have individual tart tins, you could use poachette rings set on a baking tray.

 

A Just for One or Two  recipe.

 

#sale
#baking
#bakewelltarts
#tripletested
#recipeoftheweek

Special Summer Sale & A Special Summer Salad

 

50% off these fabulous cookbooks

Get a whopping 50 per cent off these fabulous books!

But only while stocks last.

READ MORE

 

And here’s one of our favourite recipes, taken from the fabulous Just for One or Two cookbook (which is now half price!)

 

 

Cookbooks

Apricot Bakewell Tarts

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 546 per portion
Fat 26g (8g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 2 tsp plus 25g (1oz)
  • Butter 25g (1oz), diced
  • Strawberry or raspberry jam 4 tsp
  • Dried ready-to-eat apricots 40g (1½oz), sliced
  • Egg 1
  • Almond extract a few drops
  • Ground almonds 3 tbsp
  • Skimmed milk 2 tbsp
  • Flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting
  • Cream or ice cream to serve (optional)

Instructions

  1. Place the flour and 2 teaspoons sugar in a bowl and rub in the butter to make fine crumbs. Stir in 2-3 teaspoons cold water to make a smooth dough. Knead lightly on a floured surface and then cut in half and roll each half out thinly. Use to line two 10cm (4in) diameter tart tins. Trim the tops and chill for 15 minutes.
  2. Preheat the oven to 190°C/375°F/Gas 5. Spread the jam over the base of the tarts and then sprinkle with the apricots.
  3. Separate the egg into two medium-sized bowls. Whisk the white until stiff and moist peaks form. Add the remaining sugar and almond extract to the egg yolk and whisk until it is thick and pale. Fold in the ground almonds and milk, then gently fold in the egg white.
  4. Pour the mixture over the apricots, sprinkle with the flaked almonds, if using, and bake for 15–20 minutes until golden and just set. Check after 10 minutes and cover with foil if necessary to stop over-browning.
  5. Leave to cool for 15 minutes, remove from the tins and dust with icing sugar. Serve with fresh cream or ice cream if you like.

Cook’s tips
You could use other types of dried ready-to-eat fruits. Choose your favourite.
If you don’t have individual tart tins, you could use poachette rings set on a baking tray.

 

A Just for One or Two  recipe.

 

#sale
#baking
#bakewelltarts
#tripletested

Recipe of the Week: Double Lemon Puddings

Double Lemon Puddings

A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.

 

Double Lemon Puddings

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Lemon curd 5 tbsp
  • Lemons 2, grated zest and juice
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2, lightly beaten
  • Self-raising flour 110g (4oz)
  • Icing sugar to dust

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
  2. Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
  3. Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
  4. Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.

Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?

 

Dairy Diary Favourites Cookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.
And it’s only £8.25!

Click here for more information

 

#recipeoftheweek

#tripletested

How to impress with a seriously easy but delicious breakfast

As I am newly married I thought I had better up my game a bit and be a good wife! So yesterday I pulled out all the stops and made breakfast in bed – quite a feat when my better-half usually gets up before 7am!

Bleary-eyed, I fumbled through my trusty Dairy Diary, donned my apron (looking very glamorous over my M&S pjs) and rustled up these rather fabulous Danish Pastries (sshhh he’ll never know how easy they are to make!)

They really are a very easy treat
for a weekend breakfast, I can
highly recommend them!

 

 

Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

The 2018 Dairy Diary will go on sale VERY SOON! Watch this space…..

 

#tripletested

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