Tag Archives: Dairy Cookbook

Secrets of Food Photography

irish soda bread recipe

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Secrets of Food Photography

I love a train journey. As soon as I step on board and settle into my seat it evokes nostalgic feelings from childhood, even now.

I am lucky enough to be able to experience train travel on a fairly regular basis with work and last week I enjoyed a trip down to London for the first 2015 Dairy Diary photo shoot. As the Pendolino whizzes its way through the countryside, it’s a great opportunity to escape from the distractions in the office and have some quality thinking time, to plan new projects and marketing strategies.

Photo shoots are some of my favourite work days. It’s lovely to get the chance to spend a day in such a creative environment.

I also get to sample some rather delectable food,
which last week included pancakes for breakfast,
a very tasty steak pie for lunch and a cheeky little
champagne cocktail.

Many believe that food photography is faked but at our shoots, every recipe is made exactly as per its instructions. We just happen to have a very clever food stylist, Sara, who makes everything look so appetising. The only minor cheat was the addition of a tiny amount of sugar to the champagne cocktails to make them fizz for longer.

By far the most fun (and challenging) shot was a gorgeous chocolate torte topped with sparklers. It looked fantastic but took a few attempts to get it right without looking like a bonfire!

The props room is like an Aladdin’s Cave and gives me the chance to look through all the props selected by our stylist for the book. I think she has particularly excelled herself this year with some beautiful cloths, crockery and glassware.

Irish Soda bread recipeIrish Soda Bread with Rosemary

It will be a while before you get to see these fabulous images but I can share this recipe with you. I had this for the first time at last year’s photo shoot and it tastes just divine. We (actually not me but my former-baker fiancé) usually bake bread in the breadmaker but after sampling this we have made bread ‘properly’ a number of times. Irish Soda Bread with Rosemary is delicious with soup and so easy to make.

Happy baking everyone!

 

Happy Days in Dairy Diary Land

A sneak preview of the 2014 Dairy Diary

Happy Days in Dairy Diary Land

It’s my favourite time of the year in the office. The phones are quiet and I can plug my headphones in, listen to my favourite music and be inspired.

I’ve been busy planning the 2015 Dairy Diary: writing briefs for the team, researching pretty pictures, choosing recipes, creating the flatplan for the book and generally enjoying my job!

All our recipes are triple-tested and
so I get to sample lots of them.

I am particularly looking forward to testing Bruschetta with Gorgonzola & Figs and Tomato & Artichoke Tart. Yum.

Woohoo, first samples of the 2014 Dairy Diary have just arrived.

It looks fab! I am so so pleased. I can’t wait to share some pics and recipes with you all (sneaky peak coming up). I am sure you will love it too.

This week is cookbook development week. I am literally at square one and so I need lots of thinking time to consider how it will look and how it will develop. Luckily I have a train journey to London on Wednesday for a press lunch at Nobo (woooo, posh eh?) thanks to Alaska Seafood, and so I will have lots of time to ponder the cookbook.

So, a fun month in the Dairy Diary office!

Suasage and Cider CasseroleAs a special treat, I’ll share one
of my favourite recipes from the
2014 diary with you.

Sausage & Cider Casserole.
Enjoy, it’s delicious.

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.

Sausages baked with apples & squash

Sausages baked with apples & squash recipe

Autumnal squash and spiced apple baked with sausage and maple syrup.

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 512 Kcal
Fat per portion 34g of which saturated 10g
Serves 4

Butternut squash or pumpkin 1 small
Red onion 1, peeled and thickly sliced
Granny Smith apples 2, cored, peeled and thickly sliced
Lemon juice 2 tbsp
Maple syrup 2 tbsp
Ground cinnamon 1 tsp
Vegetable oil 2 tbsp
Salt and freshly ground black pepper
Thick pork sausages 8
Chopped parsley 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. Line a medium-sized roasting tin with baking parchment.

2 Cut the squash or pumpkin in half and scoop out the seeds. Slice off the skin and then cut into wedges about 2cm (¾in) thick. Arrange evenly in the tin with the onion and apple slices.

3 In a small bowl, mix together the lemon juice, maple syrup, cinnamon and oil, and drizzle over the vegetables, carefully mixing them on the tray to coat them in the mixture. Season well. Arrange the sausages on top and bake with the vegetables for about 30 minutes, turning occasionally, until tender and cooked through.

4 Drain well, sprinkle with chopped parsley and serve with a green salad and some crusty bread.

Cook’s tip 
Maple syrup adds a subtle sweetness, but it is quite expensive. For a more economical version, use 2 tablespoons light brown sugar.
A Dairy Cookbook recipe.

Free shipping on Take a Box of Eggs

Free shipping this weekend!

 

Free shipping on Take a Box of Eggs this weekend.

Discover the delight of cooking with eggs; nature’s own convenience food

  • 100 easy, irresistible recipes
  • Easy straightforward style
  • Beautiful full page photography
  • Every recipe triple tested
  • Lie-flat format for convenience

Excellent value at just £7.49 and for this weekend you can enjoy free shipping.

Simply use the code BEW1 at checkout.

 

Order now!

But hurry, offer ends on Monday*.

Offer ends 8 October 2012.

Win a copy of Take a Box of Eggs

Win a copy of Take a Box of Eggs, Dairy Cookbook

When I was first researching our new cookbook, Take a box of Eggs, I’m afraid I had the misconception that many of the recipes would be old fashioned.

Was I wrong!

From Huevos Rancheros to Gado Gado Salad, eggs can be used in many imaginative – but still user-friendly ways.

One of my friends has even eaten a thousand-year-old egg (I don’t think this was literal!) when on holiday in Hong Kong.

How do you use eggs
in your cooking?

I would love to hear about any exotic recipes you have tried or intriguing meals with eggs you have enjoyed when dining out. Or simply your all-time favourite.

Get in touch and you could win a copy of Take a Box of Eggs – we have ten up for grabs!

Try these two fabulous recipes from Take a Box of Eggs: Gado Gado Salad and Huevos Rancheros

 

To order the Take a Box of Eggs cookbook

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

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