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Top 5 Family Favourite Recipes
from Dairy Diary
2015 has heralded an influx of requests for old Dairy Diary recipes. I always do my best to find these for people – they often have such sweet stories attached – but in truth we don’t have any form of filing system for the older books, it is literally a case of climbing a ladder and searching through the old books, so it sometimes takes quite some time!
These stories of much-loved long lost recipes have got me thinking about which recipes I most cherish and will want to pass on to my children. It’s really tricky to select just a few, but these Dairy Diary classics are cooked again and again in my kitchen.
1982. It’s a bit/lot before my time with Dairy Diary but after I stumbled across this it became a family classic and is my other half’s favourite dessert.
This Pear and Ginger Trifle recipe is a must! It is a twist on the classic trifle flavours and incorporates ginger cake, pears, cider, custard and cream. So easy to make and so delicious – it will become a firm family favourite! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
CLICK HERE FOR RECIPE
This moist bread pudding is packed with fruit and perfect for popping in the rucksack before a long walk (with an obligatory flask of course).
CLICK HERE FOR RECIPE
This is so simple, it almost isn’t a recipe, but without it I would never thought of combining these ingredients. It’s perfect for Saturday lunch.
But not just for lunch – this must-try version of beans on toast with tuna and cheese, will fill you up until tomorrow! This yummy Gourmet Beans on Toast is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
CLICK HERE FOR RECIPE
Peanut Noodles
2012. When we’re squeezing dinner in between tidying and piano practise and reading stories, this super-quick recipe is easy to prepare but absolutely delicious.
Serves 2
Time 15 mins
Calories 474 per portion
Fat 17g of which 3.1g is saturated
Suitable for vegetarians
Sesame oil 1 tbsp
Courgette 1, cut into thin sticks
Carrots 2, peeled and cut into thin sticks
Baby corn 125g pack
Mushrooms 110g (4oz), sliced
Straight-to-wok noodles 300g pack
Milk 4 tbsp
Sweet chilli sauce 1 tbsp
Crunchy peanut butter 2 tbsp
Coriander to garnish
1 Heat oil in a wok and stir-fry vegetables for about 5 minutes.
2 Add noodles to wok and warm through for 2 minutes.
3 Meanwhile, put milk, sweet chilli sauce and peanut butter in a bowl and microwave on full power for 30–40 seconds. Whisk together.
4 Just before serving, stir peanut sauce into noodles and vegetables. Divide between two bowls and garnish with coriander leaves.
Lemon Chicken
2013. I LOVE this recipe. It tastes like something a restaurant would serve, but it’s so easy and pretty healthy too. Win win win.
Serves 4
Time 1 ¼ hours
Calories 426 per portion
Fat 20g of which 6.9g is saturated
Potatoes 4 medium, peeled and cut into wedges
Olive oil 3 tbsp
Lemons 2, 1 cut into 6 wedges and the other cut into 8 slices
Garlic 4 cloves, unpeeled
Thyme sprigs a few
Chicken breasts 4, skin on
Freshly grated nutmeg
Parma ham 4 slices
Chicken stock 150ml (¼ pint)
Crème frâiche 4 tbsp
1 Preheat oven to 190°C/375°F/Gas 5 and heat a baking tray. Boil potato wedges for 5 minutes. Drain well and add to baking tray with 2 tbsp oil. Squeeze lemon wedges over potatoes and add to tray along with garlic and thyme. Roast near the bottom of the oven for 50 minutes, turning occasionally, until crisp and brown.
2 Meanwhile, put chicken in a roasting tin, season with salt and freshly ground pepper, and nutmeg. Place a piece of ham on each chicken breast and put 2 lemon slices on top. Drizzle with 1 tbsp of oil and bake in the oven above the potatoes for 20 minutes, then pour in the stock and bake for a further 20 minutes.
3 Transfer chicken and potatoes to hot plates. Whisk crème frâiche into pan juices and pour over the chicken.
Which classic recipes will you pass on to your loved ones?
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