Tag Archives: Dairy Book of Home Cookery

The Joy of the Deli Counter

The joy of the deli counter

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The Joy of the Deli Counter

As the breadwinner (not a nice word, a.k.a. the one who escapes to the office rather than the one who has the much harder job of looking after the children) in a family of five, I am always looking for ways to economise whilst still eating well.

I have recently discovered the joys of the deli counter.

For those who have been shopping like this for years I apologise, but it’s like a revolution for me! Despite my rigorous approach to fridge management – I despise throwing away food – we often find ourselves wasting a couple of slices of cold meat when they are out of date. Unlike cheese or fruit and veg I always stick to the use-by dates on meat. It’s particularly aggrieving as it’s not cheap to buy! A good-quality packet of meat can cost several pounds.

I considered stopping buying cold meat altogether but it is so useful for our family for quick and tasty meals: Combined with a scrummy chutney for a speedy sandwich. On the side of a baked potato with lots of salad and some pickle. Children’s tea served with de-frosted mash (we always cook a huge batch and then freeze children’s-sized portions), peas and a splash of gravy – instant ‘ready meal’.

So, I decided to try the deli counter in our local supermarket. Woohoo! There was so much choice; I could buy apple-roasted ham, free range turkey and many other delights. Of course, I could also purchase as much as we need rather than the number of slices a packet dictates. After choosing carefully I discovered it could cost half the price of my usual purchases. Win, win, win.

I visited our local delicatessen this morning too. It’s hard to avoid temptation in such a culinary Aladdin’s cave. I could have spent a fortune. But I stuck to my list and came away with just three slices of cranberry-roast ham and a pot of home-made coleslaw. It set me back the princely sum of £2.60 and will make several delicious lunches.

So if you’re on a budget or you love good food (or both) pop in to your local deli or deli counter. You can pick up some delicious morsels at great prices – just avoid those delectable stuffed olives than will set you back a fiver for a tiny handful!

Creamed-Corn-&-Ham-Scramble-recipeWhy not try this delicious
lunchtime recipe using ham
from your favourite deli?

Creamed Corn & Ham
Scramble recipe.

Recipe taken from the
Dairy Book of Home Cookery
available to pre-order online
at the end of this month.

Baked Cream Cheesecake

Baked Cream Cheesecake recipe

Baked cheesecake is easy to make and absolutely delicious

Serves 10
Preparation 30 mins plus chilling
Cooking 1¼ hrs
Per portion 351 kcals, 25g fat (14g saturated)

50g (2oz) butter, melted
150g (5oz) digestive biscuits, crushed
¼ tsp ground cinnamon
500g (1lb 2oz) full fat soft cheese
125g (41/2oz) caster sugar
3 eggs, beaten
Grated rind of 1 lemon
2 tbsp lemon juice
1½ tsp vanilla extract
150ml (1/4 pint) soured cream
Grated lemon and lime rind to decorate

1 Mix together melted butter, biscuits and cinnamon. Press into base of a greased loose-bottomed 20cm (8in) cake tin.

2 Cook at 180°C (350°F) Mark 4 for 10 minutes.

3 Beat together soft cheese and 110g (4oz) caster sugar, then gradually beat in eggs. Stir in lemon rind, lemon juice and vanilla extract.

4 Pour into cake tin and bake for 1 hour or until centre is firm to touch.

5 Remove from oven and allow cheesecake to cool.

6 Mix together remaining sugar and soured cream. Spread soured cream over cheesecake.

7 Remove from tin and chill until ready to serve. Decorate with lemon and lime rind.

Recipe taken from The Dairy Book of Home Cookery

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Honey Blancmange

A childhood favourite; this honey blancmange will be a favourite with grownups too!

Honey Blancmange

Honey Blancmange

Recipe taken from The Dairy Book of Home Cookery.

CLICK HERE FOR RECIPE

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Competition: win The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

Win a copy of The Dairy Book of Home Cookery

The Dairy Book of Home Cookery is loved by millions of cooks and has been brought right up to date for 2012.

Featuring extensive cooks information plus 18 chapters from soups to desserts, including baking and confectionery.

This is an essential
cookbook for both novice
and experienced cooks.

  • Over 3 million copies sold
  • 900+ recipes & variations
  • 18 chapters
  • Recipes that work every time
  • Easy-to-follow instructions
  • Essential cooking techniques
  • Nutritional facts for each recipe
  • Hints & tips for success
  • Ribbon page marker
  • Now that’s Clever Cooking!

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Click here to enter the competition.

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Sausage & Leek Supper

I think this is the most requested recipe of all time!

This Sausage & Leek Supper recipe is perfect for St David’s Day! Celebrate with this hearty dish or enjoy this recipe any time. A recipe from The Dairy Book of Home Cookery. For more delicious recipes visit the Dairy Diary Recipe Collection.

Black Forest Gâteau

A gorgeously retro celebration cake to cook for a special occasion

Black Forest Gateau recipe taken from The Dairy Book of Home CookeryServes 8–10
Preparation 50 mins
Cooking 25 mins
Per portion 613 kcals, 44g fat (24.3g saturated)
Suitable for feezing
Suitable for vegetarians

150g (5oz) butter, melted
6 eggs
½ tsp vanilla extract
225g (8oz) caster sugar
50g (2oz) plain flour, sifted twice
50g (2oz) cocoa powder, sifted
4 tbsp Kirsch liqueur
450ml (3/4 pint) double cream
410g can black cherry pie filling
Chocolate curls (made with vegetable peeler)

1 Grease and flour bases and sides of three 20cm (8in) sandwich tins.

2 Strain melted butter through muslin or use Clarified Butter (page 183).

3 Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8–10 minutes or until mixture is thick and texture of softly whipped cream. Remove bowl from saucepan and continue whisking for a further 5 minutes.

4 Gently fold in flour, cocoa powder and melted butter, using a metal spoon.

5 Divide mixture between prepared tins. Bake at 180°C (350°F) Mark 4 for 10–15 minutes.

6 Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.

7 Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.

8 Whip cream until softly stiff. Sandwich cakes together with some of the whipped cream and pie filling. Spread top with cream and spoon pie filling in the centre.

9 Decorate top with chocolate curls. Serve at once.