Tag Archives: Dairy Diary

Picnic Ciabatta recipe

This is no ordinary picnic ciabatta… this is a fabulous Dairy Diary ciabatta

Picnic ciabatta recipeServes 2
Time 40 minutes
695 calories per portion
40.4g fat of which 6.3g is saturated

Peppers 1 red, 1 green and 1 yellow
Vinaigrette dressing with garlic 6–8tbsp
Ciabatta loaf approximately 275g (10oz)
Watercress large bunch, washed and dried
Red onion 1, peeled, sliced and separated into rings
Anchovy fillets in olive oil 8–12, drained

1 Cook peppers under a hot grill turning frequently until lightly charred and blistered. Put in a bowl, cover with cling film and cool.

2 Peel and deseed the peppers into a sieve placed over a bowl, cutting each one in half. Mix the juices with the vinaigrette dressing.

3 Cut the ciabatta in half. Place the two halves, cut sides up, on a board and drizzle with approximately two-thirds of the dressing.

4 Arrange half of the watercress on the bottom half of the bread. Cover with half of the peppers and onion rings. Top with anchovy fillets, and drizzle with more dressing.

5 Add remaining onion rings, peppers and watercress. Drizzle with dressing. Replace the top of the loaf and press firmly together. Wrap tightly in cling film and chill for 30 minutes, or overnight if taking on a picnic.

A Dairy Diary recipe

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Apricot cookies recipe

These delicious cookies are perfect for summer picnics

Apricot Cookies recipeMakes 36 cookies
Time 30 mins
Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Butter 175g (6oz)
Caster sugar 110g (4oz)
Soft cheese 175g (6oz)
Self-raising flour 225g (8oz)
Ground almonds 75g (3oz)
Ready-to-eat dried apricots 75g (3oz), chopped
Fudge pieces 75g (3oz), chopped if necessary

1 Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.

2 Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.

3 Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.

4 Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

A Dairy Diary recipe

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Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipe

Pear & Ginger Trifle

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

Asparagus Risotto

Full-flavoured, deliciously sweet and tender, British asparagus is regularly described as the ‘best in the world’.

Asparagus Risotto, a Dairy Diary recipeServes 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

A Dairy Diary recipe.

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Top Ten Aromatherapy Oils

Top 10 Aromatherapy Oils

I like to think of myself as quite grounded and logical, not someone who is swayed by anything non-tangible. However, I am a strong believer in the power of aromatherapy.

During life’s low points, physical or emotional, they really can help.

Many years ago, we featured an article on aromatherapy in the Dairy Diary. It seemed like the perfect excuse to give it a go. It works wonders for me in times of stress (it even helped me feel better during fertility treatment).

Here’s the low-down:

Cedarwood
Is a powerful antiseptic and mild astringent.
■ This oil is good for treating acne: See 2, 4 or 7.
■ To improve bronchitis and respiratory problems: See 1, 4, 7, or 9.
■ To help control dandruff: See 5.
■ To calm nervous tension: See 1, 6 or 7.

Chamomile
Is an anti-inflammatory, analgesic, antiseptic and disinfectant.
■ To soothe dull aches and pains: See 2 or 7.
■ To treat acne: See 2 or 6.
■ To calm anxiety and PMT or treat insomnia: See 1, 7, 9 or 10.
■ To treat indigestion: See 1 or 7.
■ To help control and soothe eczema: See 1 or 2.
■ To help treat a tension headache or migraine: See 1, 5, 6, 7 or 9. 

Eucalyptus
Is an antiseptic, anaesthetic and bactericidal.
■ To relieve a chest infection or catarrh, colds and flu: See 1, 5, 6, 7 or 9.
■ To help control high blood pressure: See 5, 6, 7 or 9. 

Frankincense
Is an astringent, anti-inflammatory and pulmonary antiseptic.
■ Can help with cystitis: See 1 or 7.
■ To bring calm in stressful situations: See 1, 5, 7 or 9.
■ To rejuvenate dry or mature skins: See 1, 2 or 6.
■ To help colds, coughs and bronchitis: See 1, 5 or 6.
■ To calm and uplift, when suffering from mild depression: See 1,5 or 7.
■ To help control blood sugar levels in diabetes: See 1 or 7.
■ To relieve discomfort associated with shingles: See 1 or 7. 

Jasmine
Is an effective antiseptic, diuretic and detoxifier.
■ To help with emotional pain and baby blues: See 1, 5, 7 or 9.
■ To ease symptoms in the early stages of flu: See 1, 3, 5, 6 or 7.
■ To ease period pain: See 1 or 7. 

Juniper
Is a diuretic and detoxifier.
■ To boost circulation and help with cellulite: See 1 or 7.
■ To calm emotions and help with confusion: See 1, 5 or 7.
■ To help with eczema: See 2. 

Lavender
Is an analgesic, antidepressant, decongestant, antibiotic, antiseptic and sedative.
■ To help prevent scarring from minor burns: See 2.
■ For insomnia: See 1, 5, 7 or 10.
■ To calm and soothe PMT: See 1, 5, 6, 7 or 9.
■ To treat acne, stings and eczema: See 2. 

Patchouli
Is an antidepressant, antiseptic, anti-inflammatory and stimulant.
■ To treat Athlete’s Foot or cracked skin: See 3 or 7.
■ To control dandruff: See 4. 

Peppermint
Is a stimulant and antiseptic.
■ To freshen breath: See 8.
■ To stimulate the mind: See 5. 

Rosemary
Is a stimulant, analgesic, antiseptic and astringent.
■ To soothe aches and muscular tension following exercise: See 7.
■ To help alleviate rheumatism and arthritis pain: See 1, 2 or 7.
■ To treat spots: See 2 or 6.

How to administer each essential oil

1 Bath Add 5 drops of essential oil to the bathwater, lie back and relax.

2 Compress Add a drop of oil to 1 litre (1¾ pints)of warm water and lay a piece of gauze on thesurface of the water. Place the gauze onto theaffected area and leave for 10 minutes.

3 Footbath Add 3 drops of oil to a bowl of warm water and soak feet for 15 minutes.

4 Hair rinse Add 1 or 2 drops of oil to 1 litre (1¾ pints) warm water and use as a final rinse.

5 Handkerchief Put a few drops of oil onto a handkerchief or tissue and inhale when required.

6 Inhalation Once a week, add up to 10 drops of oil to a bowl of hot water, put a towel over the head and inhale the steam.

7 Massage Add 10 drops of pure essential oil to 20ml (¾fl oz)of sweet almond or grape seed oil and rub into the skin.

8 Mouthwash Add 1 drop of oil to ½  litre (18fl oz) of water, swill around the mouth and spit out.

9 Oil burner Add up to 5 drops of oil to water in an oil burner.

10 Pillow Put a couple of drops of oil on your pillow just before you go to bed.

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Choc Mousse

A yummy treat to share, but even better just for one!

Serves 2
Time 15 mins plus chilling
Calories 1173 per portion
Fat 92g of which 51.2g is saturated
Suitable for vegetarians

Amaretti biscuits 50g (2oz), crushed
Miniature marshmallows 40g (1½oz), plus extra to decorate
Plain chocolate 110g (4oz), broken into pieces
Almond liqueur 1 tbsp
Double cream 250ml (9fl oz)

1 Mix biscuits with half of miniature marshmallows. Divide one half of mixture between bases of two serving glasses.

2 Melt chocolate, remaining marshmallows and almond liqueur in a bowl over hot water.

3 Remove from heat and leave to cool for 5 minutes. Whip cream and carefully fold into chocolate mixture.

4 Divide half of mixture over biscuit base, then add remaining biscuits and top with a layer of chocolate.

5 Place in freezer for 30 minutes and serve with extra marshmallows.

A Dairy Diary recipe.

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