Tag Archives: Dairy Cookbook

British Egg Week 2012

Take a Box of Eggs, Dairy Cookbook

It’s British Egg Week this week and what better time to launch our fabulous new cookbook – Take a Box of Eggs?!

Take a Box of Eggs is the latest edition in the hugely popular Dairy Cookbook Series, and features more than 100 irresistible recipes using ‘nature’s own convenience food’.

Take a Box of Eggs, Dairy CookbookThe new hard-back book is packed with dishes for every occasion, from quick and easy snacks, tasty budget dishes, and hearty family meals, to heavenly bakes and delectable desserts.

Featuring stunning photography throughout, Take a Box of Eggs shares many of the values people have come to expect from the Dairy Cookbook series, including triple-tested recipes, accessible ingredients, simple instructions and full nutritional information.

This edition also has a new format, meaning it lies flat and stays open on the kitchen worktop. It even has QR codes throughout, which provide a handy shopping list of ingredients for each recipe.

Lucy Knox, recipe writer, says “We have created a cookbook that people will want to turn to time and time again. Its practical format makes it easy to use and it is crammed with inspirational – and sometimes surprising – recipes that are suitable for both the novice cook and the culinary expert. For the Dairy Cookbook, eggs tick all the right boxes – they’re nutritious, cheap, readily available and extremely versatile.

Take a Box of Eggs with QR codes for instant shopping lists

QR codes for instant shopping lists

“So whether you’re in a hurry, looking to cook on a budget, or want to impress, it’s amazing how many easy, nutritional dishes you can prepare using eggs as a base ingredient.” 

First published in 1968, Dairy cookbooks are widely recognised as some of the most reliable recipe books ever written. Over 30 million copies have been sold worldwide, making it one of the most successful cookbook series in history.

So what are you waiting for? Buy a copy – it’s the new essential for every kitchen!

And to tantalise your tastebuds, here are a couple of recipes from the book for you to try.

Amrican Cheesecake and Frittata receipes

Baked American Cheesecake and Potato,Thyme & Blue Cheese Frittata.

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.

Cherry Yogurt Ice

Cherry Yogurt IceWhen cherries are plentiful, make a batch of this creamy low fat ice cream for a refreshing treat. You can also make it with raspberries, strawberries or blueberries. 

Preparation time 10 minutes
Freezing time 6 hours but less with an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g of which saturated 0.9g
Serves 8
Suitable for vegetarians + freezing

Low fat vanilla bio live yogurt 2 x 500g tubs
Semi-skimmed milk 6 tbsp
Caster sugar 25g (1oz)
Cherries 225g (8oz), halved and stoned

1 Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.

2 Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another3 hours until firm. Take the ice cream out of the freezer 10 minutes before serving.

Cook’s tip
If you have an ice-cream maker, put the yogurt mixture in and follow the manufacturer’s instructions, adding the cherries towards the end of the process.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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Tiramisu

Coffee and rum biscuits, topped with mascarpone.

Tirimusu recipePreparation time 15 minutes, plus 1 hour chilling
Calories per portion 572 Kcal
Fat per portion 37g of which saturated 20.6g
Serves 4
Suitable for vegetarians

Sponge fingers 75g (6oz)
Strong espresso coffee 125ml (4fl oz)
Coffee liqueur, such as Kahlua or rum 4 tbsp
Eggs 3, yolks only
Caster sugar 75g (3oz)
Mascarpone 250g pot
Cocoa powder for decorating

1 Break half the sponge fingers into small enough pieces to fit into the bottom of four tumbler glasses. In a measuring jug, mix together the coffee and liqueur and pour half over the biscuits.

2 In a bowl, whisk together the egg yolks and sugar until light, thick and fluffy. Then gradually whisk in the mascarpone. Spoon half the mascarpone mixture on top of the coffee and liqueur and sift over a layer of cocoa powder. Then add the remaining sponge fingers and coffee and liqueur, followed by the rest of the mascarpone.

3 Chill for at least an hour so that the flavours have time to develop. Before serving, lightly sift cocoa powder over the top to decorate.

Cook’s tip
For a richer version, swap the cocoa powder for grated chocolate.

Traditional homemade bread

A proven recipe for both white and wholemeal bread rolls

Traditional homemade bread recipePreparation time – 10 minutes plus soaking and proving time
Cooking time – 15 minutes
Calories per roll – 144 Kcal
Fat per roll – 3g of which saturated – 1.6g
Makes – 18 rolls
Suitable for vegetarians
Suitable for freezing

Wholemeal bread
Warm water 450ml (16fl oz)
Caster sugar 4 tsp
Traditional dried active yeast 1 tbsp
Wholemeal flour 680g (11⁄2lb), plus a little extra for sifting
Salt 2 tsp
Butter 50g (2oz)
Milk 300ml (1⁄2 pint), warm
Egg 1 large beaten with 2 tbsp milk
Oats for sifting, optional

White bread
Warm water 150ml (1⁄4 pint)
Caster sugar 4 tsp
Traditional dried active yeast 1 tbsp
Organic strong plain flour 680g (11⁄2lb)
Salt 2 tsp
Butter 50g (2oz)
Milk 300ml (1⁄2 pint), warm
Egg 1 large beaten with 2 tbsp milk
Oats for sifting, optional

1 Place 150ml (1⁄4 pint) of the warm water in a bowl or jug, add 1 tsp of the sugar and the yeast. Whisk well, then cover with cling film and leave to stand in a warm place for 15 minutes until a 5cm (2in) froth forms.

2 Meanwhile, sift the flour, remaining sugar and salt into a bowl, rub in the butter and make a well.

3 Whisk the yeast mixture and add to the flour, along with the remaining water and milk. Mix to a dough, then turn out onto a floured surface and knead until smooth and very elastic. Or mix with a dough hook in an electric mixer.

4 Cut the dough into 18 equally sized pieces and shape each one into a smooth ball. Place the balls on greased and lightly floured baking trays – well spaced apart. Loosely cover with cling film and leave to rise until doubled in size and retains an impression when lightly pressed with the tip of a finger – about 30 minutes.

5 To bake, preheat the oven to 230°C/450°F/Gas 8. The risen rolls may be sifted with flour and oats before baking, or brushed with milk or milk and beaten egg. Bake for 10–15 minutes until well risen, golden brown and sound hollow when tapped on the base. Cool on a wire rack.

Cook’s tip
The ideal temperature for the warm water is ‘blood heat’, which is when the water feels neither hot nor cold when a finger is dipped into it.

Recipe taken from Around Britain Dairy Cookbook

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Celebrate National Bread Week

Celebrate National Bread Week

Celebrate National Bread Week by baking your own bread – it’s easier than you think.

Bread has long been a principal form of food. The British museum has loaves which were baked in Egypt over 5000 years ago!

The first bakers guilds were formed in ancient Rome and baking became a respected profession with about 300 bakers in the city at the time of Christ. The Romans took baking with them as they built their empire.

In the middle ages most landlords had a bakery which was a public oven.

Bread became such an important staple in our diet that in 1202 King John introduced the first laws governing the price of bread.

Today in the UK we can purchase over 200 varieties of bread; but baking your bread is very satisfying and the smell of freshly baked bread is fantastic.

Soda Bread Pizza recipe

Try this Soda Bread Pizza recipe, it’s great for easy
weekend baking and the kids will love making it too.

Recipe taken from Year Round Dairy Cookbook

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