Tag Archives: Dairy Diary

Pesto chicken

A super-tasty chicken dish cooked up in less than 30 minutes

Pesto chickenServes 4
Time 20 mins
Calories 409 per portion
Fat 29g of which 8.1g is saturated

Walnuts 15g (½oz), roughly chopped
Garlic 1 clove, peeled and chopped
Salt ½ tsp
Flat-leaf parsley 50g (2oz), leaves only
Grated Parmesan cheese 3 tbsp
Olive oil 6 tbsp
Skinless chicken breasts 4, cut into thin strips
Crème fraîche 4 tbsp
Buttered tagliatelle to serve

1 Dry-fry walnuts in a non-stick frying pan until lightly toasted.

2 Put walnuts, garlic, salt and parsley into a food processor and pulse to a rough texture. Add Parmesan cheese and 5 tbsp oil. Whizz to blend, but still leave slightly chunky.

3 Heat remaining oil in a wok or frying pan and add chicken strips. Cook for 4–5 minutes until browned.

4 Add crème fraîche and 3 tbsp of parsley pesto and simmer for 5 minutes.

5 Mix in 2 tbsp extra pesto and serve with buttered tagliatelle, if using. Put leftover pesto in a bowl alongside for any extra drizzling.

A Dairy Diary recipe.

 

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Roast Potatoes

Delicious crunchy roast potatoes are essential for any roast dinner

Crunchy Roast PotatoesServes 4
Preparation 20 mins
Cooking 55 mins
Per portion 194 kcals
8g fat (2.5g saturated)

680g (1½lb) potatoes, peeled
2 tbsp goose fat

1 Cut potatoes into quarters or leave whole if new.

2 Cook in boiling water for 5–7 minutes.

3 Drain. Shake in saucepan to roughen surface.

4 Heat goose fat in a roasting tin. Add potatoes and turn in tin until well coated.

5 Roast at 200°C (400°F) Mark 6 for 45 minutes or until crisp and golden, basting at least twice during that time.

Recipe taken from Dairy Book of Home Cookery

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Tropical Christmas Puddings

Add a few rays of tropical sunshine to a traditional favourite

Tropical Christmas PuddingsMakes 8 Time 3½ hours
348 calories per pudding 4g fat of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing

Soft, pitted Agen prunes 200g (7oz), roughly chopped
Lemon and orange 1 of each, grated zest and juice
White or dark rum 4 tbsp
Soft dark brown sugar 50g (2oz)
Eggs 3, beaten Ready-to-eat dried apricots 110g (4oz), roughly chopped
Raisins and sultanas 150g (5oz) each
Freshly prepared mango and pineapple flesh 110g (4oz) of each, cut into 1cm (½in) cubes
Maraschino cherries 110g (4oz), drained and quartered
Wholemeal breadcrumbs 200g (7oz)
Pineapple slices 4, cut into wedges to serve, optional
Holly sprigs to decorate, optional

1 Grease 8 x 200ml (7fl oz) pudding moulds with butter and base line with baking paper. Cut 8 larger rounds from baking paper and foil for covering.

2 Put all ingredients except pineapple slices into a large bowl. Mix well, spoon into moulds and smooth tops. Place larger paper rounds on top and cover securely with foil.

3 Steam puddings for 2 hours and then for 45 minutes to reheat. When ready to serve, turn puddings out, decorate with holly sprigs and serve with pineapple slices, if using.

Cook’s tip
Puddings can be prepared 6-8 weeks before Christmas and then reheated on the day.

Recipe taken from Dairy Diary

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Christmas ordering

Order your Dairy Diary and Dairy Book of Home Cookery in time for Christmas

There’s still time to order the Dairy Diary and Dairy Book of Home Cookery for delivery before Christmas

Order by Friday 16 December and you can have your Dairy Diary and Dairy Book of Home Cookery delivered in time for Christmas!

  • The Dairy Diary is 30 years young and still the best-selling home diary. The 2012 edition is the best ever!
  • We have a new edition of the much loved Dairy Book of Home Cookery totally updated for 2012.

Take a closer look at both books at www.dairydiary.co.uk where you can also sample a selection of yummy recipes.

The Dairy Diary makes the perfect
Christmas gifts for family and friends. 

The Dairy Diary Set has already sold out, so order today to ensure you don’t miss out on the Dairy Diary!

Emily
Managing Editor

 

P.S. Don’t miss our blog on Monday. 

It will feature a selection of essential Christmas Day recipes to ensure a truly scrumptious, yet stress-free day.

 

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Corned Beef Flan

This tasty dish is a winner with childrenCorned Beef Flan

Corned Beef Flan

Corned beef is often a hit with children as it doesn’t have the chewy texture of other meat. This tasty Corned Beef Flan is a winner with children! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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The History of Halloween, Dairy Diary-Style

I’m often asked to find recipes from previous editions of the Dairy Diary, so I spend quite a lot of time flicking through old copies.

As the Dairy Diary is now in its 30th year, there are quite a few to peruse!

It’s always interesting to see how photography and crockery styles have changed over the years. Some of the styling in the eighties and early nineties makes me chuckle.

For a number of years, there was a fashion for including props which were supposed to relate to the recipe in some way. My favourite one is the recipe for Smoked Ham Cornets, which is pictured with a brass cornet!  Hee hee.

The 1993 edition is a fantastic book for these, though how Lancashire Fruit Braid relates to an embroidery hoop or Savoury Potato Skins relates to a Cluedo board I am not sure!

This week, I have been browsing Halloween recipes.

Here are some examples you may like to chuckle or reminisce at…

Halloween Dairy Diary-style

I love my job. The Dairy Diary is so fabulous. Though thank goodness fashions have moved on, or I would spend a fortune on props! Moving into the 21st century……this Pumpkin Gratin from the 2012 Dairy Diary is perfect for using leftover pumpkin.

Enjoy your lantern carving! I would love to see some pics.

Halloween Pumpkin Gratin from the 2012 Dairy DiaryHalloween Pumpkin Gratin
Perfect for a chilly Halloween celebration.

Recipe taken from 2012 Dairy Diary.

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