Tag Archives: Dairy Diary 2019

See the new Dairy Diary 2019

Dairy Diary 2019

Do you want to see the new Dairy Diary?

The Dairy Diary 2019 is fresh and lovely, I’m so pleased with it! It has a beautiful wildflower cover and a new elegant design throughout.

It’s packed with mouthwatering recipes – the Peanut Butter & Popcorn Layer Cake is my favourite treat. It also has fascinating articles on food fairs, garden tricks and exercise for fun, and much more.

Of course, you will find those handy dates stickers, a useful notes pocket, a ribbon marker and the cover is wipe-clean.

What’s not to love?

Available now for a bargain £8.50.

Click here for a closer look.

 

All future blogs will be posted on the new Dairy Diary website – please bookmark the blog page to ensure you don’t miss out!

 

 

#britainsfavouritediary

#2019

 

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Recipe of the Week: Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Sneak Preview and Bank Holiday treat!

Dairy Diary photography

Wow, it’s been a really busy couple of weeks but great fun!

We exhibited at the London Stationery Show and then last week we had a very productive couple of days photographing all of our lovely lovely books, which will go on sale this autumn.

Dairy Diary photography

There’s a lot to consider when shooting the images, as the lighting, positioning and propping all need to be just right – but we have a great team, with a brilliant photographer, stylist and art director who ensure everything looks just perfect.

As a VERY special treat we have a sneak preview of one of the brand new recipes from the new Dairy Diary.

Enjoy the bank holiday!

 

 

 

 

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

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