Tag Archives: Dairy Diary

Recipe of the Week: Easy Black Forest Trifle

Easy Black Forest Trifle

 

The featured recipe in the Dairy Diary this week is this decadent and delicious trifle.

It’s really easy to make but an absolute treat. Go on….you deserve it!

Easy Black Forest Trifle

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 524 per portion
Fat 35g (18g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 100g bar
  • Ready-made custard 500g carton
  • Chocolate muffins 4, cut into thick slices
  • Kirsch liqueur 4 tbsp
  • Black cherry fruit filling 410g can or Morello cherry compote 400g jar
  • Double cream 300ml pot

Instructions

  1. Chop 75g (3oz) chocolate and melt in a bowl set over a pan of barely simmering water. Stir into custard, cool then chill.
  2. Place sliced muffins in the base of a trifle dish and sprinkle with kirsch. Spoon two-thirds of cherry filling onto muffins then top with chocolate custard.
  3. Whisk cream until soft peaks form then spoon onto custard leaving a gap in the centre.
  4. Spoon remaining cherry filing into centre of the cream and decorate cream with chocolate curls (make with a peeler). Chill for 2 hours or overnight.

 

A Dairy Diary recipe.

 

 

 

#trifle

#tripletested

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Recipe of the Week: Coffee Sponge with Ginger Cream

 

A gorgeous but simple Mothering Sunday bake.

 

Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
  • Print

Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 400ml (14fl oz)
  • Icing sugar 1 tbsp
  • Stem ginger in syrup 2 pieces, finely sliced
  • Blueberries and/or edible flowers to decorate (optional)

Instructions

  1. 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 20-25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.

 

A Dairy Diary recipe.

 

#motheringsunday

#mothersday

#bakewithkindness

#cake

#tripletested

 

Mothering Sunday bake

An easy but decadent bake for Mothering Sunday

Every shop that you wander into will have made sure you know it’s Mothering Sunday this weekend, as there’s no end of signage everywhere badgering you to spend.

Mother’s Day can be met with mixed emotions as many cannot be with their own mum, for many different reasons.

Mums should be celebrated though. Parenting is one of the hardest, most challenging ‘jobs’ in the world and those who do it well deserve a big thank you.

This cake is really easy to
make but looks really pretty.

Bake it for a mum you know who deserves a treat. (You could also leave your Dairy Diary open at this page as a big hint to your children/other half!)

I’ll be making two this year – one for my own long-suffering mum, and one for my sister-in-law Jo, who’s a brilliant mum and who also recently lost her own mum.

 

Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
  • Print

Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 400ml (14fl oz)
  • Icing sugar 1 tbsp
  • Stem ginger in syrup 2 pieces, finely sliced
  • Blueberries and/or edible flowers to decorate (optional)

Instructions

  1. 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 20-25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.

 

A Dairy Diary recipe.

 

#motheringsunday

#mothersday

#bakewithkindness

#cake

#tripletested

 

Recipe of the Week: Frangipane & Apricot Croissants

Frangipane & Apricot Croissants

Warm pastry filled with soft almond and apricot filling. Delicious!

Frangipane & Apricot Croissants

  • Servings: 25
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

This #tripletested recipe is taken from the 2018 Dairy Diary – Britain’s best loved diary!

Recipe of the Week: Fish with Oregano Butter and Cauliflower Purée

Delicately flavoured pan-fried hake on a bed of creamy crushed cauliflower.

Fish with Oregano Butter and Cauliflower Purée

Fish with Oregano Butter & Cauliflower Purée

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 688 per portion
Fat 51g (28g sat) per portion

Ingredients

  • Green beans 175g (6oz), trimmed
  • Cauliflower half a head, broken into florets
  • Double cream 4 tbsp
  • Freshly grated nutmeg
  • Hake (or cod) fillet, skin on
  • 4 x 110g (4oz)
  • Olive oil, for brushing
  • Butter 25g (1oz)
  • Oregano leaves 2 tbsp plus extra for garnish
  • White wine vinegar 1-2 tsp

Instructions

  1. Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm
  2. Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
  3. Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for 4 minutes. Turn and cook for about 2 minutes more until cooked through. Keep warm.
  4. Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
  5. Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.

READ RECIPE ON WEBSITE

Recipe taken from Dairy Diary 2018

 

 

 

 

Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.

 

Peachy Lemon Cake

 

Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.

 

A Dairy Diary recipe.

 

#tripletested

#dairydiaryrecipe

#notbluemonday

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