Tag Archives: Dairy Diary

Sneak peek behind the scenes at Dairy Diary HQ

Dairy Diary new Hq

A sneak peek…

In March we were due to move into a new office, but instead, we dumped our boxes of books and dashed home to work from our spare bedrooms.

Dairy Diary new office

We’ve been busy over the last month, planning, unpacking and putting together flatpack shelving and now, at last, we have finally been able to move into our lovely new office space.

Dairy Diary new office

It’s very apt for Dairy Diary – a converted cow barn in the Cheshire countryside. There’s an abundance of flower baskets and a central courtyard where we hope to be able to enjoy the odd alfresco lunch (though we may need to wait until next year for that now!)

As the office is painted white, we had a blank canvas for our colour scheme.

Colour palette inspiration
How to choose a colour palette

We put lots of thought into the scheme and the layout though, before making any decisions.

Take a look at our feature on choosing a colour palette to find out more.

It’s a very tranquil and inspiring space, where I’m sure lots of wonderful new products will come to fruition.

Watch this space!

 

 

Emily Davenport

I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

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

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!

1 2 42
%d bloggers like this: