Tag Archives: Dairy Diary

Recipe of the Week: Trick or Treat Toffee Apples

Toffee Apples from Dairy Diary 2016

Trick or Treat Toffee Apples

  • Difficulty: easy
  • Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

  • Apples 6 small
  • Granulated sugar 250g (9oz)
  • Golden syrup 2 tbsp
  • White wine vinegar 1 tbsp
  • Butter 25g (1oz)
  • Wooden lollipop sticks 6

Instructions

  1. Press a wooden stick into the stalk end of each apple.
  2. Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
  3. Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
  4. Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
  5. Eat immediately or wrap in cellophane.

Recipe taken from Dairy Diary 2016.

 

Dairy Diary 2016

Dairy Diary 2016Britain’s favourite home diary is packed with essential information plus inspirational weekly recipes and fascinating features.

The diary is clearly laid out with lots of writing space plus a sheet of memorable dates stickers for appointments and occasions.

Notable features of the 2016 Dairy Diary include:

  • Clear A5, week-to-view diary
  • Easy-to-follow weekly recipes
  • Reminder stickers
  • Handy pocket for notes and cards
  • Essential kitchen and home information
  • Budgeting, conversions, addresses, etc.

The first edition of the Dairy Diary was produced in 1982 and since then more than 30 million copies have been sold, making it Britain’s best-selling home diary.

READ MORE

 

 

 

 

#toffeeapples #

Recipe of the Week: Spicy Sausage & Tomato Pasta

Spicy Sausage & Tomato Pasta

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 832 per portion
Fat 20g (11g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Pork sausages 4-6, cut into chunks
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Dried chilli flakes ¼-½ tsp
  • Chopped tomatoes 400g can
  • Red kidney beans 215g can, rinsed and drained
  • Dried fusilli 150g (5oz)
  • Grated Parmesan and basil leaves to serve, optional

Instructions

  1. Heat oil in a non-stick frying pan and cook sausage for 10 minutes until golden brown, stirring. Add onion and cook for 5 minutes, stirring frequently. Add garlic and dried chilli flakes and cook for a further minute.
  2. Pour in tomatoes and beans. Bring up to boil, reduce the heat and simmer gently for 10 minutes or until mixture has thickened and sausages are cooked, stirring often.
  3. Meanwhile, cook fusilli in a large saucepan of lightly salted boiling water according to packet’s instructions. When pasta is al dente, drain well.
  4. Tip pasta into frying pan with sausage. Stir well to coat and season. Spoon onto plates and sprinkle with Parmesan and basil leaves, if using.

Read Spicy Sausage & Tomato Pasta on the Dairy Diary website

Dairy Diary 2016A Dairy Diary recipe.

Spicy Sausage & Tomato Pasta is one of the weekly recipes in Britain’s favourite diary.

Now available for just £7.99.

Buy

 

 

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

#recipeoftheweek

5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.

 

Win a fabulous Cooking Set

WIN an amazing cooking set from Lakeland

To help you cook all these recipes in style we have a fabulous give-away:

  • Non-stick lidded frying pan
  • Professional non-stick oven tray
  • Oven-to-table casserole dish.

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You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

Dairy Diary 2016

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 

 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 

 

 

Win a £300 Weekend Break

Win a £300 Weekend Break

Don’t forget to enter our fantastic competition to win a weekend break of your choice worth £300!!

 

 

 

#dairydiary

#britainsfavouritediary

#tripletestedrecipes

Choose your favourite cover and you could win a Dairy Diary 2016

Dairy Diary 2017 Covers research

.

We need your help!

My task for this week is to choose a front cover for the Dairy Diary 2017.

I would love your help.
The more the merrier!

The survey has just three questions and will only take one minute or less to complete.

One lucky person will receive a copy of the Dairy Diary 2016!

 

Help us to choose the cover for Dairy Diary 2017

 

 

 

Thank you.

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