Tag Archives: Dairy Cookbooks

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).

 

Beef & Mushroom Casserole with Garlic Bread Crust

The garlicky buttered crust contrasts with the full-bodied beef stew.

Beef & Mushroom CasserolePreparation time 20 minutes
Cooking time 1 hour 50 minutes
Calories per portion 573 Kcal
Fat per portion 26g of which saturated 4.7g
Serves 4
Suitable for freezing

Plain flour 4 tsp
Salt and freshly ground black pepper
Lean braising steak 680g (1½lb), trimmed and cut into 1cm (½in) thick pieces
Vegetable oil 2 tbsp
Onions 2, peeled and sliced
Garlic 2 cloves, peeled and crushed
Red wine 250ml (9fl oz)
Beef stock 250ml (9fl oz)
Bay leaf 1
Green beans 150g (5oz), stalks removed and halved
Chestnut mushrooms 150g (5oz), wiped, stalks removed and mushrooms sliced thickly
Loaf chilled garlic bread 1, sliced

1 Preheat the oven to 180°C/350°F/Gas 4. Place the flour on a plate and season well. Toss the steak pieces in the seasoned flour until well coated.

2 Heat the oil in a large flameproof casserole and gently fry the onions and garlic for 5 minutes, until just softened. Add the steak with all the flour and cook, stirring, for 5 minutes, until the meat is browned and sealed all over.

3 Pour in the wine and stock and add the bay leaf. Bring the sauce to the boil, cover and remove from the heat. Put in the oven and cook for 1½ hours. Increase the oven temperature to 200°C/400°F/Gas 6 and stir the green beans and mushrooms into the beef stew. Remove the bay leaf.

4 Arrange the garlic bread slices in a single layer on top, butter side up, and return to the oven to cook for a further 20 minutes without the lid until the beef is tender and the bread is crisp and lightly golden. Serve immediately.

Cook’s tip
Chestnut or brown mushrooms are a good choice for casseroling as they are meaty and retain a firm texture, but you can use white mushrooms or field mushrooms if unavailable.

Recipe taken from Just One Pot.

Battle of Britain Day

A Hurricane, a Lancaster and a Spitfire – what evocative names, and these old stalwarts are still flying with the RAF Battle of Britain Memorial Flight.

Battle of Britain DayThis comes to mind because 15 September was Battle of Britain day. And other aeroplanes of the era must still be operational, because several take to the skies at various locations around the country to commemorate the day.

The Battle of Britain Memorial Trust had a fly past over the national memorial to The Few on the white cliffs between Dover and Folkestone. Yeovilton had an air day with a Lancaster bomber. Lincolnshire Aviation Heritage Centre staged a dogfight between a Spitfire and Me 109 last year and did the same again this year on 17 September. I’m sure plenty of other events went on, but they don’t seem to have been well publicised.

No really big national to-do is made about it, which I think is a shame – such an important few months, and just about in living memory.

My parents, uncles and aunts used to tell us stories about those days, so I feel a connection. The Battle of Britain Memorial Trust are trying to raise money to build a visitor centre by the national memorial (‘Lest we forget’!) Check the site for information: www.battleofbritainmemorial.org/events/

Thinking about the Second World War reminds me of Marguerite Patten
One of her many cookery books was the first I ever had. She is acknowledged as one of the most influential cooks, probably the first TV celebrity chef, and still going strong in her nineties.

Apparently, she has a podcast showing us how to make a traditional Christmas pud in 12 minutes – so no excuses about not having the time. Can’t think about the festive season yet, though. I’m still hanging on to the idea of a beautiful autumn and making the most of all the fruit available while still having something warming.

Fruity Baked CustardThis Fruity Baked Custard is perfect autumnal comfort food and may just hit the spot.

Recipe taken from the Just One Pot.

 

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Vegetarian Moussaka-style Bake

Delicious Mediterranean vegetables layered with creamy sauce.

Vegetarian Moussaka-style BakePreparation time 1 hour
Cooking time 30 minutes
Calories per portion 401 Kcal
Fat per portion 24g of which saturated 8.8g
Serves 4
Suitable for freezing
Suitable for vegetarians if using a Parmesan substitute

Butter 25g (1oz)
Plain flour 25g (1oz)
Milk 600ml (1 pint)
Vegetable stock cube 1
Salt and freshly ground black pepper
Nutmeg for grating (optional)
Aubergines 2 medium–large, trimmed and cut lengthways into strips, 5mm (¼in) thick
Light olive oil 4–6 tbsp
Onions 2 large, peeled and thinly sliced
Garlic 2 cloves, peeled and finely chopped
Courgettes 450g (1lb), trimmed and cut lengthways into long strips, 5mm (¼in) thick
Artichoke hearts 240g can, drained and halved
Chopped tomatoes 400g can, slightly drained
Parmesan cheese 50g (2oz), grated

1 To make the sauce, melt the butter in a shallow flameproof casserole (approximately 25cm (10in) in diameter and 6cm (2½in) deep). Stir the flour into the butter and add the milk and vegetable stock cube. Slowly bring to the boil, stirring continuously, until the sauce thickens. Season with a little salt, pepper and nutmeg, then pour into a jug, cover the surface with cling film and set aside. Rinse and dry the casserole.

2 Preheat the oven to 220°C/425°F/Gas 7. Sprinkle the aubergine slices lightly with salt, leave to stand for 10 minutes and then pat dry with kitchen paper. Meanwhile, heat 1 tablespoon of the olive oil in the casserole, add the onions and garlic and cook gently until softened but not browned. Then remove from the pan and set aside.

3 Heat a little more olive oil in the casserole, then adding a few at time, cook the aubergine slices for 2–3 minutes each side, until lightly browned. Remove from the dish and drain on kitchen paper. Cook the courgettes slices in the same way.

4 Arrange a single layer of aubergine slices in the bottom of the casserole, add a layer of courgettes, followed by some onions and artichokes and some of the chopped tomatoes, season with black pepper, then drizzle a little of the sauce over the vegetables. Continue layering the vegetables and sauce, ending with a layer of aubergine slices, if possible. Take care not to add too much sauce with each layer as at least half will be needed to pour over the top.

5 Spread the remaining sauce over the vegetables and then sprinkle the Parmesan evenly over the top. Place the casserole on a baking tray and cook in the oven for about 30 minutes, or until the vegetables are cooked. If the top is browning too quickly, cover with a lid or foil.

Cook’s tip
A can of chunky tomato soup or a small jar of tomato pasta sauce could also be substituted for the can of tomatoes. For extra flavour, choose a can of tomatoes with added herbs.

Recipe taken from Just One Pot.

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Skate with Capers

Capers and vinegar perfectly complement the taste of skate.

Skate with CapersPreparation time 5 minutes
Cooking time 15 minutes
Calories per portion 593 Kcal
Fat per portion 46g of which saturated 28.8g
Serves 2

Plain flour 2 tbsp
Salt and freshly ground black pepper
Skate wings 2 small or 1 large, halved
Butter 110g (4oz)
White wine vinegar 2 tbsp
Capers 2 tbsp, rinsed well and drained
Chopped parsley
Lemon wedges

1 Tip the flour onto a plate and season it with salt and pepper. Pat the skate dry and dust both sides with the seasoned flour.

2 Heat half the butter in a large frying pan and cook the skate for 4–5 minutes on each side.

3 Remove the wings from the pan and keep them warm while making the butter sauce. Add the remaining butter to the pan and heat until it foams and starts to turn to a rich golden brown colour, then pour the vinegar into the pan and add the capers and parsley. Season the sauce to taste.

4 Place the cooked skate on plates and spoon the sauce over the top. Sprinkle with parsley and serve with a lemon wedge and a refreshing salsa salad (see Just One Pot recipe).

Cook’s Tip
If your frying pan isn’t large enough to cook both skate wings at the same time, then cook them individually rather than having them overlapping in the pan.

Recipe taken from Just One Pot.

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Danish Pastries

A super-speedy way to enjoy an indulgent breakfast or coffee-time snack.

Danish PastriesTime 30 minutes
Calories per pastry 281 Kcal
Fat per pastry 18g of which saturated 6.1g
Makes 8 pastries
Suitable for vegetarians

Ready-rolled puff pastry 425g packet
Egg 1, beaten
Apple sauce 8 tsp
Golden marzipan 110g (4oz)
Apricot jam 2 tbsp, warmed and sieved
Flaked almonds 15g (½oz), toasted

1 Preheat the oven to 220°C/Gas 7 and line a large baking tray with baking parchment.

2 Unroll the pastry and cut into eight equal-sized squares. Brush each with beaten egg and then add 1 teaspoon of apple sauce on to the centre of each.

3 Form the marzipan into a sausage-shape about 5cm (2in) long and slice into eight. Lay a piece on top of the apple sauce on each of the pastry squares. Fold up the corners of the puff pastry squares to meet in the middle over the marzipan, forming a mitre shape. Pinch each of the corners to seal.

4 Transfer to the baking tray, brush the top of the pastries with more egg and cook for 15–18 minutes until risen and golden.

5 Transfer to a wire rack, lightly brush with the sieved jam and sprinkle with a few almonds. They are best served warm.

Cook’s Tip
Use the same cooking method, but vary the fillings, such as canned fruit, jam or squares of chocolate.

Rceipe taken from Good Food, Fast.

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