Tag Archives: cookbooks

Introducing the Brand-new ‘A Zest For Life’ Cookbook

by Emma Snow Emma Snow

 
 
A Zest For Life Cookbook

A Zest for Life has got to be my favourite cookbook to date. Ever!

 

What I love the most is the variety of recipes, made with simple, fresh and easy-to-find ingredients. Furthermore, A Zest For Life is split into several chapters, providing inspiration, whatever you are in the mood for. Be that something special for the weekend to share with loved ones, bountiful breakfasts to set you up for the day or a filling packed lunch to take to work.

However, don’t just take my word for it… Below are some of the responses we received from food-loving bloggers, which really blew us away!

 


 

“Zest For Life gives real food for thought when you are stuck for dinner ideas and we are looking forwards to working our way through the book!” @jemmaloi

A Zest For Life recipe

 

“Chorizo & Courgette Muffins ❤️ We had them for brunch and they went down a treat! The little one scoffed hers which always makes me happy! 😊” @lovefromnatalie

 

A Zest For Life Cookbook recipes

‘If you like the smell of rose this one’s for you as the kitchen smelt deliciously fragrant during baking. The cake should be light and delicately sticky, with the rose water lending to Persian flavours 🍰🍰🍰🍰.

This is just one of many simple and fresh recipes in the book and I highly recommend it for someone who likes fuss-free cooking!’ @pottspantry

 

Make sure you nab this wonderful cookbook before stock runs out. It is proving very popular already!

It would also make the perfect gift for a foodie, like myself.

 

 
 
 
 
Read more on the: 
 
 
Emma Snow

I am the Brand Executive for Dairy Diary. A passionate foodie (with a very sweet-tooth). Who likes to blog about all things DIY & scrumptious recipes.
 
 

 

We need your help

A Zest For Life cookbook cover designs

Cookbook cover survey

 

Our next cookbook, A Zest For Life, is almost ready to print; but first, we need your help to choose the cover!

If you have a couple of minutes to spare, please take the survey and choose your favourite.

One lucky respondent will receive a cookbook of their choice from Dairy Diary.co.uk

 

 

Thank you.

 

 

 

 

 

Categories: 

Special Summer Sale

Get a whopping 50% off
these fabulous cookbooks!

But only while stocks last.

50% off selected cookbooks

50% off these fabulous cookbooks

Don’t miss this opportunity to buy a super cookbook from the publishers of the Dairy Diary at half price!

With over 3 million sales we know our books are loved, by novice and experienced cooks alike, throughout the UK.

Delight family and friends with triple-tested recipes that ensure great results every time.

Choose from:

Dairy Diary Favourites – was £8.25, now £4.12

Just for One or Two – was £8.25, now £4.12

Dairy Book of Home Cookery – was £10.49, now £5.24

Fantastic Food For Less – was £5.99, now £2.99

Take a Box of Eggs – was £7.49, now £3.74

 

Buy now at DairyDiary.co.uk

Offer closes 24 August 2017.


#SALE
#COOKBOOKS

Recipe of the week: Pigs in Blankets, perfect for Bonfire Night!

Pigs in Blankets

 

Wrap these gorgeous little morsels in napkins and enjoy whilst huddled around the bonfire.

Stay safe folks.

Pigs in Blankets

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.

 

 


Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.

READ MORE

 

 

 

 

#bonfirerecipes

#comfortfood

#dairydiaryfavourites

Recipe of the Week | Ham & Cheese Soufflé

Ham & Cheese Soufflé from Dairy Diary Favourites

This totally scrumptious soufflé from our new cookbook, Dairy Diary Favourites, is surprisingly easy to prepare.

Ham & Cheese Soufflé

  • Servings: 4 as a starter
  • Difficulty: easy
  • Print

Calories 560 per portion
Fat 38g (20g sat) per portion

Ingredients

  • Butter 25g (1oz), plus extra for greasing
  • Fresh breadcrumbs 25g (1oz)
  • Plain flour 25g (1oz)
  • Milk 150ml (¼ pint)
  • Salt and freshly ground black pepper
  • Sweet or hot paprika ½ tsp
  • Eggs 4 large, separated
  • Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
  • Parmesan 25g (1oz), grated, plus extra for sprinkling
  • Snipped chives 3 tbsp
  • Ham 150g (5oz), cut into thin strips

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides. Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string).
  2. Melt the butter in a saucepan and add the flour then the milk. Bring to the boil, whisking continuously. Season and add the paprika. Allow to cool a little then beat in the egg yolks. Fold in the cheeses, chives and ham.
  3. In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce. Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese.
  4. Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch. Serve immediately (remove the paper at the table).

Cook’s tip.
A soufflé always looks spectacular when taken out of the oven but they quickly lose volume so get your diners sitting at the table before you take it out of the oven. Adding a paper collar around the edge of the dish helps keep the height and stops the soufflé mixture over-spilling the dish during cooking.

 

Dairy Diary Favourites cookbookRecipe taken from the new Dairy Diary Favourites cookbook.

#delicious

#souffle

#dairydiaryfavourites

Celebrating 35 years of fantastic customers!

Dairy Diary Favourites cookbook

.

Celebrating 35 years of fantastic customers!

As a child, daily I watched my parents go out to work in jobs they hated. They rarely moaned but I knew they were unhappy in their work and just did what needed to be done to pay the bills.

I thought that this was what life was like as an adult and I didn’t particularly relish the prospect. So, when I found a job I loved (this one!) it came as a very pleasant surprise.

One of the main reasons that I love my job is
the support and loyalty we receive from our
customers. It is a delight to work on a product
that is enjoyed and cherished by so many.

I attended a conference last week held by one of our dairy customers and it talked about how much trust customers have in their milkman. It made me think about our consumers and the trust we have too. It’s a big responsibility to create a book that’s loved and trusted but year-after-year we are inundated with letters and phone calls of praise.

One of our customers even shared with us her love of diary keeping (and the Dairy Diary) in a Radio 4 Listening project. It’s a sad listen as Rachel has suffered devastating tragedy but she continues to document her daily life.

http://www.bbc.co.uk/programmes/b04kf5zq

We also received a letter from a loyal purchaser who has had every single edition of the Dairy Diary since its inception but has never written in a single one as she loves them too much! She charmingly referred to them as her ‘old friends’.


 

Plus my family favourite recipe

Dairy Diary is 35 years old this year and we celebrate this with our new cookbook; Dairy Diary Favourites. It features 100 much-loved recipes, including at least one from every single edition.

I’ve struggled to choose my favourite as there are so many but this is one that is always a winner with my family – and it’s easier than you think!

 

Ham & Cheese Soufflé from Dairy Diary Favourites

Ham & Cheese Soufflé

  • Servings: 4 as a starter
  • Difficulty: easy
  • Print

Calories 560 per portion
Fat 38g (20g sat) per portion

Ingredients

  • Butter 25g (1oz), plus extra for greasing
  • Fresh breadcrumbs 25g (1oz)
  • Plain flour 25g (1oz)
  • Milk 150ml (¼ pint)
  • Salt and freshly ground black pepper
  • Sweet or hot paprika ½ tsp
  • Eggs 4 large, separated
  • Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
  • Parmesan 25g (1oz), grated, plus extra for sprinkling
  • Snipped chives 3 tbsp
  • Ham 150g (5oz), cut into thin strips

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides. Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string).
  2. Melt the butter in a saucepan and add the flour then the milk. Bring to the boil, whisking continuously. Season and add the paprika. Allow to cool a little then beat in the egg yolks. Fold in the cheeses, chives and ham.
  3. In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce. Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese.
  4. Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch. Serve immediately (remove the paper at the table).

Cook’s tip.
A soufflé always looks spectacular when taken out of the oven but they quickly lose volume so get your diners sitting at the table before you take it out of the oven. Adding a paper collar around the edge of the dish helps keep the height and stops the soufflé mixture over-spilling the dish during cooking.

 

To find out more about Dairy Diary Favourites, click here.

#delicious

#souffle

#dairydiaryfavourites

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