Tag Archives: Dairy Diary recipes

Recipe of the Week: Mini Egg Rocky Road

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


  • 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)


  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.








National Barbecue Week | WIN a Gorgeous Barbecue!

3 Easy Barbecue Recipes

3 Easy Barbecue Recipes you’ll Cook Again and Again

It’s National Barbecue Week, so what better excuse to get out in the garden and cook up some delicious grub?
(Keep a brolly handy just in case!)

Win a Portable BBQ

Here’s your chance to WIN a Gorgeous Barbecue!



These three barbecue recipes are really easy and taste fantastic.



Halloumi with Wild Rocket

  • Difficulty: easy
  • Print

Calories 528 per portion
Fat 45g (26g sat) per portion
Suitable for vegetarians


  • Halloumi 250g packet, drained
  • Olive oil 2 tbsp plus 1 tsp
  • Lime 1, juice only
  • Garlic 2 cloves, peeled and finely chopped
  • Freshly ground black pepper
  • Wild rocket and salad leaves 50g packet, to serve


  1. Cut the Halloumi into 6–8 thick slices and place in a non-metallic dish.
  2. Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.
  3. Oil, then heat a griddle pan over a medium heat or heat the barbecue. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.
  4. Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Cook’s tips
There is no need to add salt to the dish as Halloumi is already quite salty.
You could also serve with griddled sweet peppers.



Spiced Chicken in a Bun

  • Difficulty: easy
  • Print

Calories 613 per portion
Fat 28g (4g sat) per portion


  • Skinless chicken breasts 2
  • Lemon 1 small, juice only
  • Olive oil 1–2 tbsp
  • Harissa paste 1 tsp
  • Salt
  • Rustic rolls 2
  • Mayonnaise 1–2 tbsp
  • Little Gem lettuce 1, trimmed, washed and sliced
  • Tomato 1 large, sliced
  • Red onion 1 small, peeled and finely sliced


  1. Put the chicken breasts, skinned-side down, on a large piece of cling film and slash them a couple of times so they can be opened out. Put another piece of cling film on top, then bash the meat with a rolling pin until it is about 1cm (about ½in) thick all over.
  2. In a small bowl, mix together the lemon juice, oil, harissa paste and salt.
  3. Brush the harissa mix liberally over the chicken, discarding any leftover harissa mix.
  4. Preheat a griddle or barbecue over a medium heat and cook the chicken for 7 minutes on each side, or until the juices run clear.
  5. Meanwhile, cut each roll in half and spread with mayonnaise. Fill with lettuce, tomato slices, chicken and red onion. Serve straight away.

Cook’s tip
Harissa paste, once opened, should be stored in the fridge. To use up any that is leftover, stir a little paste into couscous or Greek yogurt and chopped mint for a spicy Moroccan-style side dish.

These two recipes are taken from the Just for One or Two cookbook, a gorgeous book that shows you how to cook delicious meals for one or two people with little effort and minimal waste.




Lamb, Apricot & Coriander Burgers

Lamb, Apricot & Coriander Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 326 per portion
Fat 19g (7.6g sat) per portion
Suitable for freezing


  • Minced lamb 450g (1lb)
  • Dried apricots 25g (1oz), finely chopped
  • Shelled pistachio nuts 25g (1oz), finely chopped, optional
  • Chopped coriander or mint 1 tbsp
  • Lemon ½, grated zest and juice
  • Ciabatta buns, salad and relish to serve


  1. In a large bowl, mix first five ingredients together. Season.
  2. Using slightly damp hands shape mixture into four 9cm (3½in) burgers. Cover and chill for 20 minutes.
  3. Cook burgers on a barbecue or under a moderate grill for 6-8 minutes on each side until cooked and any juices run clear.
  4. Serve in a ciabatta bun with salad and relish.

This recipe is taken from this year’s Dairy Diary and was kindly supplied by http://www.simplybeefandlamb.co.uk


And don’t forget to enter our competition to win a gorgeous Bentley Portable Kettle Barbecue.

Enter here.













Declutter your mind in five easy steps

Declutter your mind in 5 easy steps


Declutter your mind in five easy steps

Plus gorgeous Raspberry & White Chocolate Muffins

 It’s been an unbelievably busy few weeks in the Dairy Diary office, with five products going to print last Thursday.

Combined with the minutia of daily
life with three children, this resulted
in a VERY cluttered mind.

Now the deadlines have passed and we can enjoy a long weekend, it is definitely time to address this. In our past-paced lives it’s so important for all of us to take a little time out and follow a few simple steps to de-stress and declutter our minds.


Here are Dairy Diary’s top tips on how to declutter your mind and feel more serene:

Get everything out of your head onto paper
Use your Dairy Diary to record events that you need to remember and tasks that you want to achieve.

But! Keep only one to-do list
Lists everywhere don’t help at all. Use the daily entries or notes pages in your Dairy Diary to consolidate everything that you need/want to do.

Walk for 20 minutes every day
If at all possible, find a 20 minute window in your diary every day to go out for a walk. Write it in your diary and you’re more likely to do it. This valuable solitude away from the stresses and strains will give you space to think and clear your mind of clutter.

Meet up with friends
It may be tricky to find a time when you’re all free, but do try to put a date in your diary to meet up with friends – even if you have to book it in weeks in advance. A chat and a good laugh works wonders and really helps to get everything out of your head.

Limit technology
With smartphones, tablets and a million and one things online we are constantly bombarded by information. Unless it’s essential for work, only check emails and social media once or twice a day – not every 2 minutes!

I’ll certainly be following these valuable tips, taking time to relax and getting my sanity back! Chill out and enjoy Bank Holiday Monday everyone.


And talking of relaxing……..I find one of the best ways to relax is to bake. Today, I’ll be baking these pretty and scrumptious muffins from the 2015 Dairy Diary.


Raspberry & White Chocolate Muffins

Raspberry and white chocolate muffinsTime 40 mins
Serves 10
Calories 331
Fat 14g of which 7.6g is saturated
Suitable for freezing
Suitable for vegetarians

Plain flour 300g (11oz)
Baking powder 3 tsp
Bicarbonate of soda ½ tsp
Caster sugar 110g (4oz)
Butter 75g (3oz), melted
Eggs 3
Natural fat free yogurt 150g (5oz)
Vanilla essence 1 tsp
Raspberries 175g (6oz)
White chocolate 175g (6oz), diced

1 Preheat oven to 190°C/Gas 5. Line a 12 hole muffin tin with 10 muffin cases.

2 Mix flour, baking powder, bicarbonate of soda and sugar together in a bowl.

3 Whisk butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to dry ingredients and combine. Add raspberries and 110g (4oz) chocolate, mix together and then spoon into muffin cases.

4 Bake for 15-20 minutes until well risen and golden. Leave to cool in tin for 10 minutes then cool on a wire rack. Melt remaining chocolate in a bowl over a pan of gently simmering water and drizzle over muffins. Leave for 5-10 minutes to set.

For more information on the Dairy Diary, and how to purchase visit www.dairydiary.co.uk



Celebrate St Patrick’s Day with Chocolate Guinness Cupcakes

Rich Chocolate Guinness Cupcakes


Chocolate Guinness Cupcakes

It’s St Patrick’s Day tomorrow and to celebrate, why not make these rich gooey chocolate cupcakes.

They are divine!

Time 1 hr
Makes 16
Calories 373
Fat 24g of which 13.6g is saturated
Suitable for vegetarians

Cocoa powder 60g (2½oz)
Guinness 200ml (7fl oz)
Butter 250g (9oz), softened
Caster sugar 300g (11oz)
Eggs 2 large, beaten
Self-raising flour 225g (8oz), sifted
Baking powder 1 tsp
Buttermilk 75ml (2½fl oz)
Double cream 150ml (¼ pint)
Cook’s dark chocolate 150g (5oz), finely chopped
Green sugar and grated white chocolate to decorate, optional

1 Preheat oven to 180°C/Gas 4. Line 16 muffin tin holes with paper muffin cases.

2 Sift cocoa into a pan, add Guinness and bring up to boil, stirring. Cool for 10 minutes.

3 Using an electric mixer, cream 225g (8oz) butter with sugar until light and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, baking powder, buttermilk and cocoa. Mix until blended. Divide mixture between cases, then bake for 25-30 minutes until firm. Leave to cool in tins for a few minutes, then cool completely on a wire rack.

4 Heat cream until almost boiling, then pour onto chocolate and remaining butter. Mix well. Spread onto each muffin and decorate if wished.

A Dairy Diary recipe



Recipe of the week: Luxury Coffee Truffles

Luxury Coffee Truffles


Luxury Coffee Truffles

Time 30 mins plus chilling
Makes 20-25
Calories 66
Fat 6g of which 3.1g is saturated
Suitable for vegetarians

Cook’s dark chocolate 150g (5oz), chopped
Double cream 4 tbsp
Butter 50g (2oz), softened
Instant coffee 1 tsp, dissolved in 1 tbsp boiling water
Cocoa 25g (1oz), sifted
Petit four cases

1 Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring. Remove from heat and stir in cream, butter and coffee. Mix well, until smooth. If butter doesn’t melt, return bowl to stand over the pan of hot water and stir until melted. Cool, then cover and refrigerate for 1-1½ hours until firm, not solid.

2 Scatter cocoa onto a sheet of greaseproof paper. Scoop teaspoons of chocolate and then, using your fingertips, roll into little balls, coating with cocoa. Place truffles in petit four cases. If they are Mother’s Day gifts, pop into a pretty gift bag or box.


A Dairy Diary recipe.


Read the Dairy Diary blog on the website.






Breakfast Week. Win a spa weekend for two!

Breakfast recipes


Breakfast Week. Win a spa weekend for two!

Hands up who eats breakfast? Me, me me!! I love everything about breakfast, the traditional breakfast foods and drinks and the fact that I wake up every morning ravenous enough to eat a horse (or maybe a bacon sandwich)!

Confession time, I adore junk cereal – particularly
that cinnamon one – but I have given up boxed
cereal entirely due to the fact that most of it is
packed with sugar.

Instead, I enjoy homemade porridge (see below) or wholemeal toast with fresh fruit or egg and bacon (or all of these!) and a mug of good strong coffee.

According to the BBC, breakfast as we know it didn’t exist for large parts of history. The Romans didn’t really eat it, usually consuming only one meal a day around noon.

In the Middle Ages monastic life shaped when people ate; nothing could be eaten before morning Mass and meat could only be eaten for half of the year. It’s thought the word breakfast entered the English language during this time and literally meant “break the night’s fast”.

Religious ritual also gave us the full English breakfast. On Collop Monday, the day before Shrove Tuesday, people had to use up meat before the start of Lent. Much of that meat was pork and bacon as pigs were kept by many people. The meat was often eaten with eggs, which also had to be used up, and the precursor of the full English breakfast was born.

After the restoration of Charles II, coffee, tea and dishes like scrambled eggs started to appear on the tables of the wealthy. By the late 1740s, breakfast rooms also started appearing in the homes of the rich.

The Industrial Revolution regularised working hours, with labourers needing an early meal to sustain them at work. All classes started to eat a meal before going to work, even the bosses.

And so our modern day breakfast routine was established.



Win a spa weekend for two

Win a spa weekendWhat’s your favourite breakfast? 

If you take a photo of it and upload it to the Shakeupyourwakeup campaign website you could win a spa weekend!

Enter the competition

They have lots of breakfast ideas on their website too.



Here are my two favourite Dairy Diary breakfasts:




Banana Porridge

Serves 4
Time 8 mins
Calories 174 per portion
Fat 2g of which 0.4g is saturated

Porridge oats 110g (4oz)
Ground cinnamon 1 tbsp
Honey 3 tbsp
Banana 1 large, sliced

1 Put oats and 500ml (18fl oz) water in a pan and bring up to boil. Simmer for 4 minutes, stirring occasionally.

2 Add most of cinnamon and honey and cook for 1 minute.

3 Add most of banana slices and stir.

Serve with remaining slices of banana on top, drizzled with remaining honey and sprinkled with cinnamon.

A Dairy Diary recipe.



Scrambled Eggs with Smoked Salmon

Preparation time 4 minutes
Cooking time 3 minutes
Calories per portion 766 Kcal
Fat per portion 55g of which saturated 25.2g
Serves 2

Butter 75g (3oz), softened
Tomato purée 2 tsp
Chopped dill 2 tbsp, plus a few fronds to garnish
Capers 2–3 tbsp, well drained and roughly chopped
Freshly ground black pepper
Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
Eggs 5 large, beaten
Smoked salmon slices 100g packet, cut into thin strips
Beefsteak tomato 1, deseeded and diced, to garnish (optional)

1 Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.

2 Toast the bread and keep warm.

3 Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.

4 Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip. For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

Recipe from Just One Pot Dairy Cookbook










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