Tag Archives: Dairy Diary recipe

Cute Easter Bake

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

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Recipe of the Week: Cauliflower Cheese Soup

 

Cauliflower Cheese Soup

This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

 

Win a Morphy Richards BreadmakerWin a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 

 


#recipeoftheweek

#comfortfood

#cauliflowercheese

#tripletested

#win

#competition

#breadmaker

#cauliflowercheese

Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 


 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

#win

#competition

#breadmaker

#cauliflowercheese

Us Brits have some quaint customs don’t we?

British  cheese rolling custom

.

Us Brits have some quaint customs don’t we?

From rolling cheese down a hill to burning an effigy of the bloke who tried to blow up parliament, we can be quite eccentric with our celebrations.

Isn’t it fun though?

Children's-harvest-festival-trailerOn Sunday we went along to my son’s school harvest festival. It begins with all the children climbing aboard a trailer filled with hay bales and being pulled by a tractor around the village clutching their harvest offerings. Isaac absolutely loved it!

Of course, celebrating the harvest is an age-old custom dating back to pagan times.

The harvest festival is traditionally held on the Sunday nearest to the Harvest Moon (the full moon closest to the autumnal equinox). Religious or not, it’s a lovely way to spend a couple of hours on a Sunday giving thanks for the food we eat and donating a little of what we have to those who really don’t have much at all.

For our harvest parcel, we baked a
gorgeous loaf of bread from the 2014 Dairy Diary.
It looked quite the pièce de résistance snuggled
in amongst the apples and carrots.

Irish Soda Bread recipe from Dairy Diary 2014

2014 diary recipe for Irish Soda Bread

2014 diary recipe for Irish Soda Bread

 

 

Dairy Diary 2014

The best 2014 diary

 

The Dairy Diary has been the best-selling home and kitchen diary since 1982. The 2014 diary features an A5 week-to-view diary with lots of writing space and a practical lie-flat format. Packed with recipes, information and cook’s tips, it’s essential for any busy home. It is now available for just £7.25 from the Dairy Diary website.

Treacle-Glazed Red Cabbage

Serve this wonderful treacle-glazed red cabbage with traditional roast turkey 

Suitable for vegetarians
Serves 4

Red cabbage 700g (1lb9oz), cored and finely shredded
Red wine vinegar 4 tbsp
Demerara sugar 6 tbsp
Butter 25g (1oz)
Black treacle 1 tbsp
Parsley 1 tbsp, optional

1 Put cabbage, vinegar, sugar and 1 tsp salt into a non-aluminium saucepan. Add 225ml (8fl oz) water, cover and cook gently for 1 hour, until cabbage is tender.

2 Drain cabbage well, then return to the pan and mix in butter and treacle.

3 Season with freshly ground black pepper and serve sprinkled with parsley, if using.

Cook’s tip
Cooked chestnuts can be added just before serving.

A Dairy Diary recipe

Homemade Muesli

Start the day a super-healthy way with this delicious breakfast. 

Dairy Diary Homemade MuesliServes 2
Time 20 mins
249 calories per portion
4G fat of which 1.5G is saturated
Suitable for vegetarians

Porridge oats 40–50g (1½–2oz)
Toasted flaked almonds 40g (1½oz), plus extra for decorating
Semi-skimmed milk 225ml (8fl oz)
Red dessert apple 1 small, cored
Clementine, satsuma or small orange 1, peeled and segmented
Raspberries 8–10
Natural yogurt 4 tsp
Honey 1–2 tsp

1 Dividing equally, put oats and toasted flaked almonds into two serving bowls. Add milk, stir well and leave to stand for 5–10 minutes.

2 Meanwhile, cut the apple into thick slices, and then widthways into small wedges. Remove any thick fibres from the orange and cut segments widthways into small pieces.

3 Sprinkle apple, orange pieces and raspberries over the oats and almonds. Top each with 2 teaspoonfuls of yogurt and then sprinkle on a few more almonds. Drizzle honey over the top and enjoy.

A Dairy Diary recipe.

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