Tag Archives: cooking with eggs

Dairy Diary 2013 | Weekend recipes from the 2013 diary

Beef Casserole and Lancashire Scones recipes

The weather has taken a turn for the worst again with much of the UK forecast to experience lower temperatures over the next few days at least.

So we have a couple of suggestions to brighten your weekend.

This warming Beef Casserole recipe is simple and quick to prepare and can then be left to cook for a couple of hours while you get on with other things. Serve with a creamy mash and you have the ultimate comfort food!

Freshly baked Lancashire Cheese Scones are so moorish.  Sunday mornings are perfect for a little home baking and at just 30 minutes these little beauties are well worth the effort. The aroma is irresistible!

Why not share with your friends?

Have a safe and warm weekend.

Win this Hamilton 12 Piece Dinner Set from M&SLast chance this weekend
to win a Hamilton 12 piece
dinner set from M&S.

If you haven’t entered the prize
draw closes on Monday.

Beef Casserole recipe is taken from the Dairy Diary 2013.

Lancashire Cheese Scones recipe is taken from the new Take a Box of Eggs Dairy Cookbook.

Dairy Cookbooks join the digital age

Take a Box of Eggs QR codes shopping lists


Did you know that our latest cookbook Take a Box of Eggs has a QR code for each of its recipes?

Each QR code can be scanned using a smartphone to provide an exact list of ingredients to refer to when out shopping.

The data is contained within the QR code so you don’t require an internet connection to access your shopping list – useful in supermarkets where there is often no connection.

This is the first time this technology has been used in the Dairy Cookbook series and Executive Editor, Nick Rowe, believes it will prove a big hit with consumers.

“The Dairy Cookbook series has been going since 1968 and it has evolved over time, which is why our recipe books are still an essential kitchen companion. We are constantly looking at ways of improving the ‘user experience’ and this felt like a natural step. A large percentage of the population have a smartphone, so it made sense to include QR codes with our recipes because it will make the job of buying ingredients quicker and easier.”

Take a Box of Eggs explores the delights of cooking with eggs and features over 100 easy-to-follow recipes using ‘nature’s own convenience food’.

To order the Take a Box of Eggs cookbook

The book is priced at £7.49 (plus P&P).


Banana and Cinnamon Muffins

Banana and Cinnamon Muffins recipe

Try these lovely moist muffins. Ready in just 30 minutes!

Makes 12 muffins
Time required
30 mins Per muffin: 274 Kcal
11g fat (6.4g saturated)
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground cinnamon ½ tsp
Demerara sugar 200g (7oz)
Full fat milk 300ml (½ pint)
Butter 125g (4½oz), melted
Eggs 2
Peeled bananas 200g (7oz) (about 2), finely chopped

1 Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin tin with paper cases. Sift together all the dry ingredients, except the sugar, into a bowl and lightly mix together. Then add the sugar and mix into the flour.

2 Whisk together the milk, melted butter and eggs in a jug. Stir in the chopped banana. Gently fold the liquid into the dry ingredients, taking care not to overmix.

3 Divide the batter between the muffin cases and bake for 15–20 minutes or until well risen and golden. Serve warm or cold.

Cook’s tip. If you don’t have a banana to hand, try this recipe with the same weight of frozen raspberries or blueberries or even a mixture – don’t let them thaw.

Recipe taken from Take a Box of Eggs, Dairy Cookbook.

Brie & Chive Omelette recipe

Brie & Chive Omelette recipeA quick and easy classic omelette

Serves 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians

Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)

1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.

2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.

3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.

Serve with the potato wedges and mixed salad, if using.

Recipe taken from Take a Box of Eggs, Dairy Cookbook

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