Tag Archives: Dairy Diary 2018

Recipe of the Week: Fish with Oregano Butter & Cauliflower

Fish with Oregano Butter

Fish with Oregano Butter & Cauliflower

Delicious, just-cooked cod or hake fillet on a bed of creamy cauliflower.

And it only takes 25 minutes to cook!

Serves 2
Time 25 mins
Per serving: Calories 688. Fat 51g of which 28g is saturated

Healthy and delicious. Try it this week.

Autumn Super Salad

 

 

 

The Fish with Oregano Butter & Cauliflower recipe is one of the weekly inspirational recipes featured in the Dairy Diary 2018.

Dairy Diary 20182018 Dairy Diary 

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.
And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

 

#recipeoftheweek

#tripletested

The origins of Halloween and what to do with all that pumpkin

 Haloween Pumpkin

The origins of Halloween

The origins of Halloween can be traced back to the ancient Celtic festival of Samhain.

To read all about the origins of Halloween and where Halloween traditions come from, visit our When is Halloween? blog here.

READ MORE

Pumpkin carving fun with your children

Halloween carved pumpkin

For the best guide on how to carve a pumpkin safely with your little ones:

Visit our How to Carve a Pumpkin blog here for all the best tips and tricks to keep children happy and involved while keeping little hands safe.

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And what to do with all that pumpkin?

Halloween Pumkin recipes from Dairy Diary

Here are four of our favourite Halloween recipes from the Dairy Diary team:

Halloween Pumpkin Streusel Muffins

Halloween Pumpkin Gratin

Pumpkin & Ginger Risotto

Tarantula Truffles

And for even more Halloween themed recipes, including fun Halloween baking recipes for children, visit our Spooktacular Halloween Recipes blog here.

READ MORE

Have fun!

#halloween

#pumpkin

Celebrate National Baking Week

Chocolate and Nut Chelsea Buns

Celebrate National Baking Week with these delicious Choc ‘n’ Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

  • Servings: 12
  • Difficulty: easy
  • Print

Calories 342 per portion
Fat 27g (16g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Strong plain flour 350g (12oz)
  • Caster sugar 50g (2oz)
  • Salt 1 tsp
  • Fast-action dried yeast 7g sachet
  • Butter 50g (2oz), melted
  • Egg 1, beaten
  • Milk 150ml (¼ pint), lukewarm
  • Nutella 200g jar
  • Roasted chopped hazelnuts 75g (3oz)
  • Plain chocolate chips 100g (3½oz)
  • Icing sugar for dusting

Instructions

  1. In a mixing bowl stir together flour, sugar, salt and yeast. Mix together butter, egg and milk in a jug then pour into the bowl and mix together to form a dough. On a floured surface knead the dough for 5-10 minutes then roll out to a rectangle 25 x 35cm (10 x 14in).
  2. Spread Nutella onto dough leaving one long edge clear. Sprinkle with half the nuts and chocolate chips. Roll up towards clear edge and press well to join.
  3. Slice dough into 12 and place in a buttered 18 x 28cm  (7 x 11in) traybake tin in three rows of four. Cover loosely with oiled cling film and leave in a warm place until doubled in size.
  4. Preheat oven to 200°C/180°fan/Gas 6. Bake for 20-30 minutes until firm. Transfer to a rack, scatter with chocolate chips, nuts and icing sugar.

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

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