Tag Archives: Dairy Cookbook

Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Time 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians

Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)

1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.

2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.

3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.

4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.

If you are unable to find any dried cranberries, use raisins or sultanas in their place.

Recipe taken from Good Food , Fast: Dairy Cookbook

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Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Make this Roast Saddle of Venison for a Sunday Roast or for something a little different on St Andrews Day.

Recipe taken from Around Britain Dairy Cookbook.

CLICK HERE FOR RECIPE

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Time to save some time

With the nights drawing in so fast, time seems even more limited than usual.

The midweek rush to get a meal on the table can often result in a hastily cooked pizza or other oven-meal.

However, if you prepare ahead a little when time is not so precious, you can eat great food mid-week too.

Try making Spiced Plums for the freezer. You can make not one but two delicious meals from it – such as Stir-fry Pork with Spiced Plum Sauce and Plum Semi-Freddo.

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Spiced Plums, Stir Fry Pork & Plum Semi-Freddo

Spiced Plums

This recipe makes enough sauce for 2 separate dishes – such as the Stir Fry Pork and Plum Semi-Freddo below – and can be frozen until required.

Time 25 minutes
Suitable for vegetarians, depending on usage
Suitable for freezing

Red plums 600g (1lb 6oz), halved, stoned and quartered
Ground cinnamon ¼–½ tsp
Golden caster sugar 75g (3oz)
Orange juice 3–6 tbsp

1 Tip the plums into a large heavy based pan with all the other ingredients (the amount of orange juice you use will depend on how ripe the plums are) and mix well.

2 Cook over a gentle heat for 8–10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter.Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.

3 Then remove the pan from the heat and leave to cool.When cold, transfer the mixture into two freezer-proof containers, cover, label and freeze for up to 1 month.

Stir-fry Pork with Spiced Plum Sauce

Time 15 minutes plus thawing time
Calories per portion 713 Kcal
Fat per portion 16g
of which saturated 2.7g
Serves 3

Spiced plums 1 portion, thawed at room temperature for 3–4 hours or overnight in the fridge
Red wine vinegar 1–2 tbsp
Pork loin steaks 2, trimmed and cut into thin slices
Sesame oil 1 tbsp
Fresh egg noodles 385g packet
Oriental stir-fry mix 270g packet

1 Stir together the plum sauce and vinegar and then add the strips of pork.

2 Heat the sesame oil in a large wok and add the pork and plum sauce – watch out, it will sizzle a bit! Stir-fry for 5–7 minutes or until the liquid from the plums has almost evaporated.

3 Add the remaining ingredients and stir-fry for a further 3–5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if wished.

You can easily buy sesame oil in supermarkets – it adds a lovely flavour.

Plum Semi-Freddo

Time 10 minutes
Calories per portion 250 Kcal
Fat per portion 20g
of which saturated 11.3g
Serves 4
Suitable for vegetarians

Spiced plums 1 portion, still frozen
Double cream 150ml (¼ pint), lightly whipped

1 Take the plums from the freezer and remove the lid from the storage container. Microwave on high for about 10 seconds just so that you can get the plum mix out of the container.

2 Break the sauce into chunks and pop in a food processor. Then use the pulse button to cut the sauce into chunks.

3 Quickly add the chunks of sauce to the whipped cream and mix gently. Serve immediately in glasses with dessert biscuits.

You can also use the Plum Semi-Freddo as a filling for four meringue nests.

Recipes taken from Good Food, Fast: Dairy Cookbook

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Quick Cottage Pie

The perfect comfort food in an unbelievable time!

Time 15 minutes
Calories per portion 736 Kcal
Fat per portion 34g
of which saturated 9.3g
Serves 2
Suitable for freezing

Beef mince 250g (9oz)
Onion 1 small, peeled and chopped
Baked beans in tomato sauce 415g can
Worcestershire sauce 2 tbsp
Dried mixed herbs 1 tbsp
Salt and freshly ground black pepper
Chilled flavoured mashed potato 450g pack

1 Heat a large, dry frying pan over a high heat. Add the beef mince and onion and cook, stirring to break up the meat, for 3–4 minutes, until the meat is browned.

2 Stir in the baked beans, Worcestershire sauce, dried mixed herbs, some seasoning and a good dash of water. Simmer rapidly for 3–4 minutes, until thickened and then tip the pie filling into a deep 1.25 litre (2 pint) baking dish.

3 Meanwhile, preheat the grill to hot. Heat the mashed potato according to the pack instructions, spoon on top of the mince and rough up the surface. Pop under the hot grill for a few minutes, until golden and bubbling.

Cook’s Tip
Supermarkets sell flavoured mash, such as colcannon, in the chilled food section. Use plain mash, if you prefer.

Recipe taken from the Good Food, Fast: Dairy Cookbook.

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Take the 30 Minute Challenge

Autumn begins this week and the nights will start to draw-in.

When you get home from a long day at work or a busy day out, the last thing you feel like doing is spending hours in the kitchen.

That doesn’t mean to you have to eat tasteless and expensive convenience food though – a humble baked potato or creamy omelette can be whipped up in minutes. Our brand new cookbook Good Food, Fast provides a wealth of delicious weekday meals that can be prepared and cooked in half an hour or less.

Katy Hackforth

Take the 30 minute challenge!

Try our new book and see how long your chosen recipe takes.

We would love to see your results.

Take a couple of photos and put them up on our Flickr site.
http://www.flickr.com/photos/dairydiary/

Click “sign in” in the top right-hand corner.

Yahoo ID is dairydiary2010

Password is willoughby2010

If you already have a Yahoo ID please click “Sign in as a different user” at the bottom of the panel and then enter as above.

These three of our consumers did…..

Katy Hackforth:

“The day after we had had a horrendous 9 hr delay coming home from holiday my Mum and Dad asked us to go for Sunday tea! I said I would contribute by doing a pudding. It was 10 past 5 and we said we would be there for 6 – great opportunity to test the speedy recipes! I chose the Pear and Banana Granola Crumbles which said took 25 mins and served 4 – Perfect! I had all the ingredients bar the granola (sent James to the shop whilst preparing the other ingredients). So easy to make, just chopped all the fruit and put into ramekins with orange juice – topped with granola and butter mixture and in the oven for 15 mins! So simple that I decided we could have a three course meal and that I would make a starter.

I chose Leek, Potato and Bacon soup as again I already had all the ingredients from our post holiday supermarket shop! Chopped all the ingredients (modified slightly as we only had baby new potatoes rather than 1 medium sized), sautéed together with some butter, added stock and left to simmer. (Meanwhile getting the completed pudding out of the oven)! After 15 mins, blended it all together, added some milk and that was that! Soup was enjoyed by all even William (age 1), lamb dinner cooked by my Dad was followed by the Pear and Banana Crumbles with custard! Yum!”

Claire Nadin:

“We did two – Tomato Soup with Pesto Cream and Speedy Beef Stroganoff.

Both took exactly 30 mins. Both were very easy to make and were tasty. The recipes are ideal for midweek healthy teas!”

Gudrun Waskett:

“Today I made the Thai Spinach & Potato Soup. It was easy to make and easily feeds 2 – 3 people. It took slightly longer than 25 min as the potatoes took a bit longer.

But after 30 min I was finished and Mark was pleased to get some proper dinner. Even so he would have preferred it with Chicken but I liked the veggie option! I will definitely make it again.

Thanks for the cookbook. It gave me some good ideas.”

Win a copy of Good Food, Fast Dairy Cookbook

Good Food, Fast is packed with delicious, stress-free recipes that can be whipped up in just 30 minutes or less!

With 116 recipes that cleverly use store-cupboard staples as well as combinations of fresh and frozen ingredients, Good Food, Fast ensures you can create something tempting even under pressure. Great if unexpected guests have dropped in or your day has not quite gone to plan.

Click here to enter the prize draw.

Good Food, Fast Dairy Cookbook is priced at £9.99 (plus £2 P&P).

To order a copy or for further information call 0845 0948 128, speak to your local milkman, or visit www.dairydiary.co.uk

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Tag Archives: Dairy Cookbook

Cranberry and Cinnamon Cookies

A rich shortbread lightly spiced with cinnamon with a contrasting tang from the dried cranberries.

Roast Saddle of Venison

This fabulous dish combines traditional Scottish food and flavours.

Time to save some time

With the nights drawing in so fast, time seems even more limited than usual.

Don’t miss your chance to
win a superb Dairy Diary Apron