Tag Archives: Dairy Diary

Celebrate British Cheese Week

Celebrate British Cheese Week

You may find it hard to believe but there are over 700 British cheeses produced in the UK!

Even us Brits often opt for European cheeses such as Feta, Mozzarella and Parmesan, but there are many delicious British alternatives.

And cheese is a cheap source of protein too. The British Cheese Board analysed the cost per gram of protein in 14 popular protein-rich foods to find that the nation’s favourite cheese, Cheddar, ranked second best for protein value after the humble peanut.

At 1.97pence per gram of protein for mild Cheddar cheese, Cheddar was more than twice as cost effective as turkey, two and a half times more economical than prawns, and more than three times cheaper than lamb steaks.

In the 2013 Dairy Diary – out now! – there are plenty of purse-friendly recipes, featuring delicious British cheese.

British cheese recipes

So celebrate British Cheese Week with these mouthwatering recipes – just a small selection from the Dairy Diary 2013:

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3 fabulous home-made skincare treatments

3 fabulous home-made skincare treatments

Beauty on a budget: homemade hand treatments that don’t cost a packet.

With household budgets under increasing strain, it’s hard to justify spending a small fortune on expensive skincare treatments.

But thankfully there is a way to pamper yourself without breaking the bank.

The latest edition of Britain’s best-selling diary series contains some homemade hand treatments that are made from everyday ingredients.

“We use our hands all day, every day, and since they are constantly exposed, and work so hard, it’s not surprising that they tend to show signs of ageing before other parts of the body. Looking after them well prevents this from happening but it’s all too easy to neglect them.

“However, just a few minutes’ attention with these homemade products, supplemented with exercise, can go some way towards giving your hands the care they need to stave off the effects of everyday life.”

Here are three quick and simple hand treatments you can make yourself.

Strawberry Hand Scrub
This is a treatment to smooth and soften your hands. Strawberries contain a natural fruit acid that aids exfoliation and boosts the freshness of your skin.
• Strawberries 8-10
• Olive Oil 2 tbsp
• Coarse Sea Salt 1 tsp
Mash all the ingredients together until they form a paste. Rub this into your hands and leave for two minutes. Rinse off well with cool water and pat your hands dry with a soft towel. Moisturise the skin well. Use the scrub once a week or whenever your hands are feeling rough or dry.

Rose Handcream
Moisture-retaining glycerine (available from chemists) keeps your hands nourished, while rose water is a gentle tonic for skin.
• Glycerin 6 tbsp
• Rose Water 150ml (1/4 pint)
• Vitamin E Oil 1 tbsp, optional
Pour all the ingredients into an empty screw-top bottle, or a tub with a secure but easily removable lid, and shake well to mix. Store in a cool place. Apply a 10 pence-sized blob as often as needed. Shake well before use.

Almond Hand Softener
Almond oil is packed with antioxidants, which means that as well as softening skin, it fights the effects of ageing. Honey is both moisturising and antiseptic, helping to rehydrate and cleanse the skin.
• Almond Oil 2 tsp
• Clear Honey 1 tsp
• Cotton Gloves
Mix together the almond oil and honey and massage on to your hands. It’s best to leave this lotion on overnight, so wear cotton gloves while you sleep (or you could use cotton socks instead). In the morning rinse off the softener with warm water and pat your hands dry.

Dairy Diary 2013The 2013 Dairy Diary is priced at £6.99
and is available from:

  • Visit www.dairydiary.co.uk
  • Call 0845 948128
  • If you have a milkman, simply put
    a note out with your empties.

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Irish Whiskey Cake

Irish Whiskey Cake

Irish Whiskey Cake recipe

A naughty but very nice cake for adults… This Irish Whiskey Cake is a delectable dessert sure to go down a treat. A Dairy Diary recipe. For more delicious recipes, visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Cherry Biscuits recipe

A sophisticated little nibble that’s perfect for impressing friends at tea time!

Cherry Biscuits recipeMakes 12 biscuits
Time 40 mins
Calories 183 per biscuit
Fat 8.4g of which 5g is saturated
Suitable for vegetarians
Suitable for freezing

Butter 110g (4oz), softened
Caster sugar 75g (3oz), plus 1–2 tbsp for sprinkling
Egg 1, separated
Plain flour 200g (7oz)
Ground ginger ½ tsp
Ground cinnamon ½ tsp
Dried cherries 75g (3oz)

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking sheet.

2 Cream butter and sugar together in a bowl and beat in egg yolk. Sift flour, ginger and cinnamon into another bowl and gently stir into creamed mixture. Add cherries and shape the mixture into a ball of dough.

3 Knead dough on a lightly floured surface and roll out to a 5mm (¼in) thickness. Use an 8cm (3¼in) cutter to cut out about 12 biscuits. Place on baking sheet and bake for 10 minutes.

4 Meanwhile, lightly beat egg white. Remove biscuits from oven and brush with egg white. Sprinkle with caster sugar and bake for a further 5 minutes until golden.

A Dairy Diary recipe.

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Pickled Beetroot recipe

You either hate it or love it. But you have love the colour!

Pickled BeetrootMakes 1.25–1.5kg (2½–3lb)
Time 2 hours, plus infusion
13 calories per 25g (1oz)
0g fat
Suitable for vegetarians

Fresh, uncooked beetroot 1.25–1.5kg (2½–3lb)
Cinnamon 5cm (2in) piece
Mace 3 pieces
Whole allspice 1 tsp
Whole peppercorns Bristol Blend 1 tsp
Large dried chillies 3
Whole cloves 5
Caster sugar 2 tbsp
Distilled malt vinegar 5% acidity, 700ml (1¼ pints)

1 Wash beetroot well and cut off stalks to within 2.5cm (1in) of each beetroot. Place beetroot in a large saucepan, cover with cold water and bring to boil. Reduce heat, partially cover and cook gently for 1–1½ hours until cooked. Drain and leave to cool overnight.

2 Place all spices in a stainless steel or unchipped enamel pan, add sugar and 300ml (½ pint) vinegar and bring to boil. Remove from heat, cover and leave overnight.

3 Peel cooked beetroot and cut into slices 5mm (1⁄4in) thick. Loosely layer in clean jars. 4 Stir remaining vinegar into spiced vinegar, then pour into jars – including spices – making sure beetroot is well covered. Cover with lids and store in a cool, dry, airy place.

A Dairy Diary recipe

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