Tag Archives: Dairy Diary

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!

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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

Dairy Diary 2018 review

Have you bought your dairy diary yet?

It’s perfect for inspiration and planning throughout next year, and also for gifts too.

Here are a few reasons why the Dairy Diary is Britain’s best-loved home diary…

 

 

The cover is so fresh, calm and uplifting. Of course, it’s crammed full of recipes, cook’s tips and fascinating features.

The Dairy Diary 2018 comes with a handy pocket, memorable dates sticker sheet, ribbon page marker and concealed wiro-binding that ensures it lies flat for writing and reading.

It has lots planning tools, useful reminders, contact details, budgeting, holiday dates and plenty of space to write your day-to-day notes and appointments. New for 2018 is a weekly reminders section.

But the reason the Dairy Diary is loved by so many loyal readers is the inclusion of a delicious recipe for each week of the year. Easy to prepare, mouthwatering dishes that have been triple-tested for great results. Your friends and family will love them

There is a great variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

In fact, there is such a great selection that we have made many of them several times over already!

 


 

Dairy Diary 2018Dairy Diary 2018

You can order online or over the phone, if you prefer. Our order phone line is 01425 463390.

Now available for just £8.50!

P&P is £2.50, but that’s per order, not per item. Spend over £20 then postage is free!

Perfect for Christmas gifts and a perfect treat for yourself.

Buy

 


 

 

#dairydiary

#2018diary

#diaries

Last chance to win a Touchscreen Air Fryer

Win a Lakeland Air Fryer

Last chance to enter!

Today is your last chance to win a Lakeland Touchscreen Air Fryer and enjoy healthier ‘frying’ with just a teaspoon of oil

Dairy Diary is giving you the chance to win this Lakeland Air Fryer. It cooks with little or no oil, so you can enjoy lighter versions of all your favourite foods without sacrificing the flavour.

Using just one teaspoon of oil to cook up to 500g of chips, it circulates hot air from all directions to cook food evenly for much lighter, perfectly ‘fried’ chips, meat, fish, poultry and seafood.

Competition closes midnight 6 November 2017, so enter now!

ENTER

Help us to choose the next Dairy Diary cover

A gentle reminder…

we need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY

#competition
#win

We need your help to choose the next Dairy Diary cover

Help us to choose the next Dairy Diary cover

We need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY
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