Tag Archives: cookbook

Recipe of the Week: Fragrant Turkey with Chickpeas

 

It’s super-healthy and absolutely delicious!

This turkey recipe is so packed with flavour that you won’t even notice that it’s only 353 calories per portion.

I’ve made it three times already this year. And it really is worth the wait!

 

Fragrant Turkey with Chickpeas

 

Fragrant Turkey with Chickpeas

  • Servings: 4
  • Print

Calories 353 per portion
Fat 12g (3g sat) per portion
Suitable for freezing

Ingredients

  • Turkey drumstick approx. 700g (1lb 9oz)
  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Root ginger 4cm (1½in) piece, peeled and finely chopped
  • Ground cumin 1 tsp
  • Ground turmeric 1 tsp
  • Mixed spice 1 tsp
  • Dried crushed chillies ½–1 tsp
  • Chopped tomatoes 400g can
  • Chickpeas 400g can, drained
  • Chicken stock 600ml (1 pint)
  • Raisins or sultanas 50g (2oz)
  • Freshly ground black pepper
  • Carrots 350g (12oz), diced
  • Curly kale 110g (4oz), sliced
  • Rice or couscous to serve (optional)

Instructions

  1. Partially sever the knuckle end of the turkey drumstick by using a large knife and hitting it with a rolling pin or hammer so that the knuckle can be bent round and will fit in a large saucepan. Heat the oil in the pan and brown the turkey for about 5 minutes, turning once or twice. When the drumstick has begun to colour, add the onion and cook for a further 5 minutes.

  2. Add the garlic, ginger, ground spices and chillies and cook for 1 minute more, then mix in the tomatoes, chickpeas, stock and dried fruit. Season with pepper and bring to the boil, stirring the sauce to mix.

  3. Reduce the heat, cover and simmer for 2 hours or until the turkey is almost falling off the bone. Lift the drumstick out of the pan and put onto a plate. Add the carrots to the pan and cook uncovered for 15 minutes until just tender.

  4. Meanwhile, remove the skin, tendons and bone from the turkey, then cut the meat into pieces and return to the pan.

  5. Add the kale and cook for a few minutes until just wilted. Spoon the stew into warmed shallow bowls lined with couscous or rice, if using.

    Slow cooker method

    Follow the method to step 3 and then transfer to the slow cooker. Add the carrots, cover and cook on high for 6-7 hours. Add the kale for the last 15 minutes.

    Cook’s tips

    The ingredients list may look long but the jars of spices keep for ages and root ginger can be chopped and frozen or kept in the salad compartment of the fridge for several weeks.

    If you have runner beans, slice and add with the carrots and cook for about 10 minutes until just tender.

Recipe taken from Cook it Slowly!

 

Cook it Slowly! is now back in stock!

Prepare quickly, cook slowly and savour every mouthful.

Cook it Slowly! cookbookSlowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

Just 20 minutes or so is all it takes to prepare the majority of the recipes, then you can leave them to cook slowly. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Order your copy of the sell-out cookbook now.

Buy

 

 

#slowcook

#tripletested

#healthyeating

#foodtrends

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THE cookbook of the year!

Cook it Slowly! cookbook

 

Cook it Slowly! is now back in stock!

Prepare quickly, cook slowly and savour every mouthful.

Cook it Slowly! cookbookSlowly-cooked meals are easy, fuss-free and delicious with melt-in-the-mouth textures and intense flavours.

Just 20 minutes or so is all it takes to prepare the majority of the recipes, then you can leave them to cook slowly. Every recipe can be cooked either on the hob or in the oven and also, where appropriate, in a slow cooker.

Order your copy of the sell-out cookbook now.

Buy

 

Would you like to try before you buy?

This turkey recipe is so packed with flavour that you won’t even notice that it’s only 353 calories per portion – perfect for post-Christmas indulgence.

I’ve made it three times already this year. And it really is worth the wait!

 

Fragrant Turkey with Chickpeas

 

Fragrant Turkey with Chickpeas

Serves 4
Preparation 25 minutes
Cooking 2½ hours or 6-7 hours in a slow cooker)
Per portion: 353 Kcal, 12g fat (3g saturated)

Go to recipe…

GO TO RECIPE

 

 

 

 

 

#slowcook

#tripletested

#healthyeating

#foodtrends

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!

 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

 


 

Recipe taken from the fabulous Cooking For One Or Two cookbook.

 

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 


 

Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.

ENTER

 

 

 


 

Minced Lamb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


 

Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

#Delicious

#BestEverFamilyRecipes

#win

#competition

2017 Dairy Diary and Brand New Cookbook Big Reveal!

2017 Dairy Diary and Brand New Cookbook Big Reveal!

Plus Win a Beautiful Bouquet & Bottle of Bubbly!

I’m so excited to, at last, reveal the brand new Dairy Diary and cookbook! The books began production in April last year, so it seems such a long time before I can show them off.

Ta daa, here they are….

 

Dairy Diary 2017 and Dairy Diary Favourites Cookbook

 

Dairy Diary 2017Dairy Diary 2017

With an on-trend lilac and metallic coloured cover, this is one of the prettiest we have produced.

As always, each week showcases a fabulous easy-to-follow triple-tested recipe and has so many fascinating features that I don’t know where to begin! I guess, you’ll just have to buy it to find out more.

Click here for a sneak peek and to order.

 

Dairy Diary Favourites CookbookDairy Diary Favourites

Dairy Diary celebrates its 35th anniversary this year. Can you believe it?!

Though it’s become such a national institution, sometimes it feels as though it’s been published forever. To celebrate this anniversary we have created this gorgeous cookbook packed with 100 of the best-loved and most-requested recipes from the past 35 years, including at least one from every edition.

Rediscover your old favourites with stunning new photographs and be inspired by new recipes that could become an integral part of your recipe repertoire.

Click here to find out more and order your copy.

 


 

Now, I’m going to share my favourite Dairy Diary recipe.
It took me ages to choose, as there are so many that I love,
but here’s the cream of the crop (literally).

 

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the brand new Dairy Diary Favourites cookbook is wonderful.

Pear & Ginger Trifle

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 437 per portion
Fat 30g (16g sat) per portion
Suitable for vegetarians

Ingredients

  • Pears 450g (1lb), peeled, cored and sliced
  • Cider 150ml (¼ pint)
  • Soft brown sugar 50g (2oz)
  • Jamaica ginger cake ½ loaf, sliced
  • Custard 450ml (¾ pint), cooled
  • Double cream 250ml (9fl oz), whipped
  • Orange and lime 1 of each, grated zest to decorate (optional)

Instructions

  1. Put the pears in a pan with the cider and sugar. Simmer for about 10 minutes until the pears are soft, then leave to cool.
  2. Arrange the ginger cake in a glass serving dish and pour the pears and cider over the top. Top with cooled custard and leave to set.
  3. Spoon whipped cream around the edge of the custard and sprinkle with orange and lime zest, if using. Chill for at least 2 hours before serving.

Cook’s tip
For a Jamaican rum trifle, arrange the ginger cake in the base of the dish, drizzle with 4 tbsp dark rum, then top with 4 slices fresh pineapple, diced. Pour over the custard and top with cream and zest as above.


 

And as well as sharing my favourite recipe I’m also
giving you the opportunity to win a fantastic prize!

 

Win a Beautiful Bouquet & Bottle of Bubbly!

Win a Beautiful Bouquet & Bottle of Bubbly!

This delightful gift set combines a stunning Quartz bouquet with a fresh & lively bottle of Pierson Whitaker Premier Cru Champagne and is worth £100!

For your chance to win click here.

 

ENTER

 

Good luck everyone!

 

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Recipe of the Week | Cherry & Pistachio Chocolate Squares

Cherry & Pistachio Chocolate Squares

An easy, no-bake recipe that’s perfect to make with children.

It may be naughty,
but it’s very VERY nice!

Cherry & Pistachio Chocolate Squares

  • Servings: 20 squares
  • Difficulty: medium
  • Print

Calories 211 per portion
Fat 13g (6.6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 125g (4½oz), diced
  • Dark chocolate 300g (11oz), broken into squares
  • Golden syrup 3 tbsp
  • Glacé cherries 100g (3½oz), halved
  • Pistachio nuts 50g (2oz), chopped
  • Sultanas 50g (2oz)
  • Digestive biscuits 200g pack, broken into pieces

Instructions

  1. Line a 20cm (8in) square tin with clingfilm.
  2. Put the butter, chocolate and golden syrup into a large microwave-proof bowl. Microwave on medium power for 1-2 minutes until the chocolate has melted, stirring after every 20 seconds and checking the chocolate does not overheat.
  3. Add the other ingredients and mix well. Spoon into the prepared tin and spread out evenly. Leave to cool.
  4. Chill for at least an hour (or until set) and then remove from the tin, peel off the cling film and cut into 20 squares.

Cook’s tips
Take care when melting the chocolate – if it is cooked for too long it will seize.
These squares will keep for a week wrapped in foil in the fridge or freeze for 3 months.
Use any dried fruits you have in the cupboard.


 

Fantastic Food For Less cookbookThese recipes are taken from
our gorgeous cookbook,
Fantastic Food for Less,
which is HALF PRICE this month.

Get in quick before they sell out!

READ MORE

You won’t regret it – the recipes are outstanding.

.
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