Tag Archives: chocolate

Must-Have White Chocolate Cheesecake

White Chocolate Cheesecake

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You MUST try the cheesecake

I don’t usually even like cheesecake but loved this one taken from the 2016 Dairy Diary.

 

White Chocolate Cheesecake

Time 45 mins plus chilling,
Serves 8-10,
Calories 678,
Fat 51g of which 31.4g is saturated

  • Butter 75g (3oz), melted
  • Ginger nuts 200g (7oz), crushed
  • Good quality white chocolate 350g (12oz), chopped, plus extra, shaved, to decorate
  • Double cream 150ml (¼ pint)
  • Full fat cream cheese 500g (1lb 2oz)
  • Frozen cranberries 150g (5oz)
  • Caster sugar 125g (4½oz)
  • Orange juice 125ml (4fl oz)

1 Mix together butter and biscuits. Press into the base of a 20.5cm (8in) round loose-based tin. Chill for 10 minutes to firm.

2 Place chocolate in a heatproof bowl. In a saucepan heat cream until almost simmering then pour over chocolate. Stir well until chocolate has melted then leave to cool.

3 Beat cheese until soft. Fold into chocolate cream and mix well. Spoon over biscuit base and smooth the surface. Cover with cling film and chill for 8 hours, or preferably overnight, until set.

4 Place cranberries, sugar and juice in a saucepan and heat gently, stirring, until sugar has dissolved. Bring slowly up to boil, then simmer for 5-10 minutes.

5 Reserve 12, then blend rest of cranberries until smooth. Unmould cheesecake. Decorate with chocolate and cranberries and serve with cranberry coulis.

A Dairy Diary 2016 recipe. For more information and to purchase click here.

 

#recipeoftheweek

#tripletested

#christmasrecipes

 

Five Festive Dairy Diary RecipesFor more recipes see
Five Fantastic Festive Recipes.

 

 

 

 

 

 

 


 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

Clear A5, week-to-view diary
Easy-to-follow weekly recipes
Reminder stickers
Handy pocket for notes and cards
Essential kitchen and home information
Budgeting, conversions, addresses, etc.
The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

Order online or call 08450 948 128 (lines open 9am-8pm, Mon-Fri).

 

To read the recipes click on the images above or visit http://www.dairydiary.co.uk/blog/five-fantastic-festive-recipes.html

 

#christmas #menu #recipes

 

 

 

 

 

 

Recipe of the Week: Chocolate Fudgey Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: medium
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in apan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

 

For more recipes visit the Dairy Diary recipes website.

Recipe of the week: Chocolate Fudgey Cake

Chocolate Fudgey Cake

  • Servings: 16-20 squares
  • Difficulty: easy
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.

    To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.

    To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.

    To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

Look inside the Just For One Or Two cookbookRecipe from the new Just For One Or Two cookbook

Just For One Or Two cookbook

Cooking for one or two? This new cookbook provides 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!

#tripletested #recipeoftheweek


Win a Year of Designer Flowers at Debenhams

Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter


#baking #competition #Debenhams

Easy Bakes for Fairs and Fetes

Just For One Or Two cookbook

.

One of the things I love most about our latest cookbook, Just for One or Two, is the Eat & Freeze section.

It’s just perfect for our busy lives.

This chapter clearly explains how to cook each dish, how to freeze in individual portions and also how to defrost them. These are ideal for our busy lives where the weeks go by in a blur and when we need to access something quick and tasty.

The bakes in the chapter
are just divine and perfect
for fairs and fetes.

It’s our school Christmas fair soon but as we have a hectic week preceding it I have baked two cakes to freeze and defrost the night before the fair.

Not only are these bakes perfect for the freezer – they taste gorgeous too – so lots of brownie points for us as school :0)

Not just for fetes; if you cut the bakes into slices before freezing you can take a couple out at a time and defrost for a couple of hours ready for when friends pop in to visit.

 


 

Fruit Slices

  • Servings: 16–20 squares
  • Difficulty: easy
  • Print

Calories 202 per portion
Fat 11g (3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Cocoa powder 75g (3oz)
  • Eggs 3
  • Light muscovado sugar 250g (9oz)
  • Olive oil or rapeseed oil 125ml (4fl oz)
  • Self-raising flour 150g (5oz)
  • Bicarbonate of soda 1 tsp
  • Dark chocolate 150g (5oz), broken into chunks
  • Butter 25g (1oz)
  • Milk 4 tbsp
  • Golden syrup 1 tbsp
  • Milk chocolate 50g (2oz), broken into pieces and melted in a bowl over a pan of hot water

Instructions

  1. Whisk 50g (2oz) cocoa powder with 100ml (3½fl oz) boiling water in a small bowl until smooth. Leave to cool for a few minutes.
  2. Preheat the oven to 180°C/350°F/Gas 4 and line a 33 x 22cm (13 x 9in) tray bake tin with non-stick baking paper.
  3. In a large bowl whisk the eggs, sugar and oil for 3 minutes, until smooth, using an electric whisk.
  4. Mix in the flour, bicarbonate of soda and cocoa paste. Pour into the tin and allow to settle.
  5. Bake for 35-40 minutes until the cake is risen and a skewer inserted comes out clean. Leave for 10 minutes, then turn out onto a wire rack to cool.
  6. To make the icing, melt the dark chocolate with the butter in a bowl over a pan of barely simmering water and stir until smooth. At the same time, mix the remaining cocoa powder, milk and syrup in a pan and heat until almost boiling. Whisk it into the chocolate mixture to make a glossy icing.
  7. Smooth the icing over the cake, drizzle with the milk chocolate and leave to set. Cut into squares.
  8. To serve now: Enjoy the cakes and keep any extras in an airtight container for a few days.
  9. To freeze: Place in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 2 months.
  10. To serve from the freezer: Thaw at room temperature for about 2 hours or until defrosted.

Recipe from the new Just For One Or Two cookbook


 

Chocolate Fudgey Cake

  • Servings: 16 slices
  • Difficulty: easy
  • Print

Calories 165 per portion
Fat 7g (1.5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 150g (5oz), softened
  • Caster sugar 150g (5oz)
  • Self-raising flour 175g (6oz)
  • Eggs 2 Orange 1, grated zest
  • Lemon 1, grated zest
  • Milk 2 tbsp
  • Mixed dried fruit 175g (6oz)
  • Demerara sugar 2 tbsp

Instructions

  1. Preheat the oven to 170°C/325°F/Gas 3 and grease and base line a small 18 x 28 x 4 cm (7 x 11 x 1½in) roasting tin with non-stick baking paper.
  2. Put the margarine, caster sugar, flour, eggs, orange and lemon zest and milk into a bowl and beat with a wooden spoon or electric mixer until smooth. Stir in the fruit.
  3. Spoon the mixture into the prepared tin, level the surface and sprinkle with the demerara sugar. Cook for 30 minutes until well risen and golden. The top of the cake will spring back when pressed with fingertips if it is ready.
  4. To serve now: Leave the cake to cool in the tin. When it is cold take it out, peel off the paper and cut it into slices and arrange on a serving plate. The slices will keep in an airtight container for a few days.
  5. To freeze: Carefully place the slices to be frozen in rigid plastic containers in a single layer or between sheets of greaseproof paper. Cover, seal and label. Use within 4 months.
  6. To serve from the freezer: Thaw as many slices as required at room temperature on a wire rack for about 2 hours or until thoroughly defrosted.

Cook’s tips. Choose any combination of dried fruit you like. Use a standard mix, or try something more exotic, such as chopped mango and pineapple.

Recipe from the new Just For One Or Two cookbook


 

Win a Year of Designer Flowers at Debenhams

 

Win a Year of Designer Flowers at Debenhams

To celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

 

 

#baking #competition #Debenhams

Recipe of the Week: Peanut Butter Hot Chocolate

 

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.

#recipeoftheweek


 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

#competition #debenhams #flowers

The Busy Mum’s Guide to Managing Time In 5 simple steps

The Busy Mum’s Guide
to Managing Time in 5 simple steps

It’s the Christmas countdown and the busiest time of year for many of us, both at home and at work. There’s a cavalcade of projects, presents, productions and parties – all of which need careful planning.

I don’t have a magic wand to present you with
a fairy godmother who will help with the endless
tasks but I can offer a few effective tried-and-tested
tips for managing time.

Dairy Diary 2016 planning1 Plan a weekly schedule including every family member’s appointments and responsibilities and write it in the Dairy Diary. Encourage children to look in the diary to see what needs doing rather than having to nag them. You could write their commitments in a different colour so that they’re easy to spot.

2 Before you shop, plan meals for the week and write them in your diary. Then you can shop for just what you need (don’t forget to check your cupboards and first use what you have).

3 Use stickers to remind you of important dates, such as birthdays and doctors appointments. Make a note to buy cards and gifts and post them the previous week.

Memorable dates stickers & Dairy Diary 20164 When you think of Christmas gift ideas write them on the notes pages of your diary so that you don’t forget them and end up ‘panic buying’ in December.

5 Keep letters from school and other reminders in your diary pocket so that you know where to find everything.

 

 


 

Dairy Diary 2016There is, of course, one vital step
I have omitted and that is…..
buy a Dairy Diary!

The gorgeous 2016 edition is
on sale now.

READ MORE

 

 


 

And here’s a gorgeous busy mum’s (or dad’s) recipe – perfect for Bonfire Night. The whole family will love it!

 

Peanut Butter Hot Chocolate

Peanut Butter Hot Chocolate

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 282 per portion
Fat 17g (7.6g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk chocolate 40g (1½oz), broken up
  • Smooth peanut butter 2 tbsp
  • Milk 350ml (12fl oz)
  • Whipped cream 2 tbsp, optional
  • Mini marshmallows and grated chocolate to serve, optional

Instructions

  1. Place chocolate, peanut butter and milk in a pan. Heat gently, whisking, until chocolate has melted and mixture is smooth.
  2. Pour into 2 mugs and top with whipped cream and marshmallows and/or grated chocolate, if using.

A Dairy Diary recipe.


 

Win a Year of Designer Flowers at Debenhams

.

Win a Year of Designer Flowers at DebenhamsTo celebrate the launch of Dairy Diary 2016 we are offering you the chance to win a year’s supply of bouquets, one a month for twelve months from the Designer Flowers range at Debenhams Flowers.

Fill your home with fantastic flowers or
share the joy with family and friends
(you can select a recipient for each month).
The choice is yours!

The bouquets are kindly donated by Debenhams who are also offering an exclusive £5 voucher* for everyone who enters the competition.

Take a look at Designer Flowers at Debenhams.

Enter

 

 


 

 

 

 

#mumsguide #savingtime #chocolate #bonfirenight

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