Tag Archives: cookbook

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!

 

#win #competition #appleyardflowers #millionssold #recipe #trifle

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.

.
#bestbake
#tripletested
#summerfetebake
#halfprice

Recipe of the Week: Chilli Beef Noodles

There are many delicious recipes that cost very little in our cookbook, Fantastic Food for Less.

Here’s one of my favourites:

 Chilli Beef Noodles

Chilli Beef Noodles

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 494 per portion
Fat 15g (4.4g sat) per portion

Ingredients

  • Egg noodles 2 nests
  • Olive oil 1 tbsp
  • Beef frying steak 175g (6oz), thinly sliced
  • Red onion 1, peeled and cut into 8 wedges
  • Frozen peas 110g (4oz)
  • Ready prepared stir-fry vegetables 225g pack
  • Chilli powder ½ tsp
  • Dried oregano ½ tsp
  • Sherry 2 tbsp (optional)
  • Soy sauce 2 tbsp

Instructions

  1. Cook the noodles according to the packet’s instructions.
  2. Meanwhile, heat the oil in a large frying pan or wok and fry the beef and onion for 4-5 minutes, stirring occasionally, until browned all over. Remove from the pan and keep warm.
  3. Add the peas and stir-fry vegetables to the pan and cook for 2-3 minutes. Then stir in all the remaining ingredients with 4 tbsp water. Stir in the beef and drained noodles and cook for 1 minute before serving.

 

Cook’s tips
Ready prepared stir-fry vegetables are really inexpensive to buy and make midweek cooking super-speedy. If you don’t have sherry available then replace it and the water with 6 tbsp beef stock.

#savvy #savemoney #tripletested #toptips

5 Top Tips for Managing your Budget

5 top tips to manage your money

It’s not the jolliest of subjects but keeping track of finances is essential.

Having juggled cash for a family of five on just one income I’ve learned a few savvy tricks over the last five years.

  1. Have two bank accounts; one for all your bills and another for your spending money. That way, you will always know how much you have to spend as you can see online or at the cashpoint exactly how much money you have left before payday.
  2. If at all possible, pay your credit card bill, in full, every month.
  3. Home Budget with the Dairy DiaryHome Budget with the Dairy DiaryUse the home budgeting pages in your Dairy Diary. This is invaluable as you can see how much is coming in and going out each month. And you know how much to transfer to your bills account and how much you have left for fun.
  4. When contracts for utilities or phones etc. end ALWAYS compare deals online. I use moneysavingexpert.com all the time for reference. Ensure you never pay more for anything than you need to.
  5. Use a savings account for Christmas and birthdays. Add up how much you spend on everyone for their birthday and at Christmas and divide it by 12. Then transfer this amount into a savings account by direct debit every month. You could also set up a direct debit to a holiday savings account.

 

There are many delicious recipes that cost very little in our cookbook, Fantastic Food for Less.

Here’s one of my favourites:

 Chilli Beef Noodles

Chilli Beef Noodles

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 494 per portion
Fat 15g (4.4g sat) per portion

Ingredients

  • Egg noodles 2 nests
  • Olive oil 1 tbsp
  • Beef frying steak 175g (6oz), thinly sliced
  • Red onion 1, peeled and cut into 8 wedges
  • Frozen peas 110g (4oz)
  • Ready prepared stir-fry vegetables 225g pack
  • Chilli powder ½ tsp
  • Dried oregano ½ tsp
  • Sherry 2 tbsp (optional)
  • Soy sauce 2 tbsp

Instructions

  1. Cook the noodles according to the packet’s instructions.
  2. Meanwhile, heat the oil in a large frying pan or wok and fry the beef and onion for 4-5 minutes, stirring occasionally, until browned all over. Remove from the pan and keep warm.
  3. Add the peas and stir-fry vegetables to the pan and cook for 2-3 minutes. Then stir in all the remaining ingredients with 4 tbsp water. Stir in the beef and drained noodles and cook for 1 minute before serving.

 

Cook’s tips
Ready prepared stir-fry vegetables are really inexpensive to buy and make midweek cooking super-speedy. If you don’t have sherry available then replace it and the water with 6 tbsp beef stock.

#savvy #savemoney #tripletested #toptips

Top Ten Children’s Books Plus a Fab Recipe Perfect for Making with Little Ones

Top Ten Children’s Books

Top Ten Children’s Books

It was Children’s Book Day on Saturday so we took some time out from rushing around to sit on the carpet and talk about stories. I asked my three children – whose ages range from 5 to 8 – to choose their favourites. Here’s the Davenport Top Ten:

The Blue Balloon Mick Inkpen
It’s a silly and simple story – like many of Mick Inkpen’s books – but it resonated with each of our children when they were little. They love the fold out pages and the sense of fun that the author so cleverly creates.

Cockatoos Quentin Blake
Ever since I was a small child engrossed in Roald Dahl books I have loved Quentin Blake. Author and Illustrator of this book, he has filled it with his cheeky wit. And it’s great for putting on an absurd posh voice!

Magic Faraway Tree Enid Blyton
As I read my original 1970s copy to my children I have to change a few words here and there – PC it isn’t (e.g. the girls always have to help in the kitchen but the boys don’t). But the magic in this book is unrivalled in anything else I have come across for young children and all my children love it as much as I did.

The BFG Roald Dahl
Both Sophie and the Big Friendly Giant are such wonderful characters you can’t help but love this book. Roald Dahl was a genius of storytelling and I think this one is his best. Though apparently the Queen has the same voice as a witch from another story (sorry about that!)

Mr Stink David Walliams
David Walliams has a fantastic ability to write modern day stories with old fashioned fun and adventure. In each of his books the morals are always spot on and his characters are hilarious. My son and I love Raj who appears in every book he writes.

Goodnight Mister Tom Michelle Magorian
Heartbreaking and heartwarming, this was my favourite book when I was young. It’s a moving and compelling tale, which reveals the complexities and terrible consequences of war through a child’s eyes.

The Harry Potter series J. K. Rowling
Ok, I have to confess that this one is my choice. My children are just too wussy to read Harry Potter yet as they get scared after about page 3. J. K. Rowling’s series of epic adventures are just unquestionably brilliant. I’m going to get the audio books for the car and hope that Stephen Fry’s dulcet tones will persuade my children to listen.

Mog and the V.E.T Judith Kerr
Having owned a very grumpy cat (who once ended up on the vet’s head!) this story particularly resonates with us. Mog’s escapades always make us all giggle.

Why the Whales Came Michael Morpurgo
Erie and disquieting, this multifaceted tale of two children who befriend a loner on their island is a real page turner. It was our first Michael Morpurgo book and we loved it.

The Smartest Giant in Town Julie Donaldson
There’s something about the rhythm of rhyme that intrigues children. Even when my little ones are distracted Julia Donaldson’s soothing stories encourage them to listen. In this book, there are so many funny characters it gives us parents a great opportunity for a cavalcade of silly voices!

And after all that reading,
surely it’s time for a treat?  
These cookies are easy and
fun to make with your little
(or not so little) ones.

Take A Box Of Eggs cookbook

Cranberry & White Chocolate Cookies

  • Servings: 20
  • Difficulty: easy
  • Print

Calories 225 per portion
Fat 12.2g (7.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 200g (7oz), softened
  • Soft light brown sugar 150g (5oz)
  • Eggs 2, beaten
  • Self-raising flour 300g (11oz)
  • White chocolate 200g (7oz), chopped
  • Dried cranberries 75g packet

Instructions

  1. Preheat the oven to 190ºC/375ºF/Gas 5 and line a baking sheet with baking parchment. Beat the butter with the sugar in a bowl with a wooden spoon. Add the eggs and flour and mix well. Work the chopped chocolate and cranberries into the mixture.
  2. Drop generous dessertspoonfuls of the mix onto the prepared baking sheet and cook in batches for 10–15 minutes until the cookies are golden, but still soft. Leave to cool for 1 minute on the baking sheet before moving to a wire rack to finish cooling.

Cook’s tip
This is one of those wonderful recipes that is great to get children interested in baking as it doesn’t involve the use of an electric mixer – just keep an eye on where the white chocolate ends up!

 

Take a Box of EggsTake A Box Of Eggs

Discover the delight of cooking with eggs; nature’s own convenience food. This recipe is taken from Take a Box of Eggs, which features 100 easy, irresistible recipes in an attractive yet straightforward style.

Buy now for just £7.49.

 

#childrensbookday

#cookingwithkids

#toptenchildrensbooks

 

 

 

Just For One Or Two cookbook back in stock plus a special Valentine’s Day menu

Hot off the press!
Our sell-out cookbook is now back in stock!

Just For One Or Two cookbookJust for One or Two is one of the fastest selling cookbooks we have ever published. Selling out well before Christmas, it proved to be a real favourite with our customers.

After many requests we have reprinted, and it’s now back in stock and available to order online here <link> or by calling 01425 463390.

Not only is it perfect for single and couples,
it’s also a great ‘date night’ cookbook for families
who have young children and find it difficult to
escape for a meal out.

So why not make every day delicious with Just for One or Two?

READ MORE

 

A very special (but super-easy) Valentine’s Day menu.

For romantics out there here’s a gorgeous menu of recipes from the book to cook for (or with) your other half on Valentine’s Day.

Mushrooms with Goat’s Cheese

Beef Steak with Peppercorn Sauce & Potato Wedges

Crêpes with Brandy Marmalade Sauce

Have fun!

And don’t forget to look out for our competition to win a fabulous Breville Crêpe Maker. Coming very soon.


 

Mushrooms with Goat's Cheese

Mushrooms with Goat’s Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 185 per portion
Fat 12g (7g sat) per portion
Suitable for vegetarians

Ingredients

  • Large flat mushroom 2, wiped
  • Shallot 2, peeled and finely chopped
  • Fresh white breadcrumbs 30g (½oz)
  • Butter 30g (½oz), melted
  • Chopped thyme 2 tsp, plus leaves to garnish
  • Salt and freshly ground black pepper
  • Goat’s cheese 50g round slice
  • Salad leaves to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Remove the stalks from the mushrooms. Chop the stalks finely and then mix with the shallots, breadcrumbs, melted butter, thyme and seasoning.
  2. Pack the mixture into the mushrooms. Place on a baking sheet and cook in the centre of the oven for 15 minutes.
  3. Place the cheese on the mushrooms and sprinkle with a few extra thyme leaves. Return to the oven for a further 10–15 minutes, or until the cheese starts to melt and turn golden. Remove from the oven, sprinkle with black pepper and serve immediately with a few salad leaves if liked.

Cook’s tips

Mushrooms don’t need peeling; just wipe with a clean, damp cloth or small mushroom brush to remove any dirt.

This recipe is ideal fo using up any leftover cheese; instead of goat’s cheese use any sliced soft cheese or grated hard cheese of your choice.

You could use a pinch of dried thyme instead of fresh.

You could also add a little lemon zest to the stuffing mixture if you like.

 


 

Beef Steak with Peppercorn Sauce & Potato Wedges

Beef Steak with Peppercorn Sauce & Potato Wedges

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 747 per portion
Fat 62g (30g sat) per portion

Ingredients

  • Olive oil 2 tbsp plus 3 tsp
  • Potatoes 2, peeled and cut into wedges
  • Salt and freshly ground black pepper
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Whole black peppercorns 2 tsp, lightly crushed
  • Beef stock 150ml (¼ pint)
  • Double cream 150ml pot
  • Beef rump steaks 2
  • Mixed salad 50g packet, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Pour 2 tablespoons oil into a roasting tin and place in the oven to heat up.
  2. Meanwhile, put the potatoes in a pan of water, bring to the boil and simmer for 2 minutes. Drain well and rough up the edges by shaking in the pan.
  3. Remove the roasting tin from the oven and carefully add the wedges. Season with salt and pepper. Using a long handled spoon, coat the potato wedges in the oil and spread out in the tin.
  4. Return the tin to the oven and cook for 45–50 minutes until crisp, turning after 20 minutes.
  5. To make the sauce, heat 2 teaspoons oil in a small heavy-based frying pan over a medium heat. Add the onion and garlic and cook for about 5 minutes until softened, stirring frequently.
  6. Add the peppercorns and 4 tablespoons of the beef stock. Simmer until almost all the liquid has evaporated, then add the leftover stock with the cream and bring to the boil. Simmer until reduced and thickened, stirring occasionally. Season to taste.
  7. For the steaks, preheat a griddle until hot. Brush 1 teaspoon oil onto both sides of the steaks, then cook according to taste. Usually, for rare cook for 2 minutes on each side, for medium cook for 3–4 minutes on each side, and for well done cook for 4–6 minutes on each side. Leave to rest for a few minutes.
  8. Serve the steaks with the potato wedges, salad and the peppercorn sauce.

 


 

Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp

Instructions

  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.

Cook’s tips
If you don’t have brandy, simply add 2 tbsp water instead.
You could serve the crêpes with a scoop of vanilla ice cream if you like.


 

#justforoneortwo

#recipesfortwo

#tripletested

#valentinesday

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