This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small). A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.
Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.
But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?
Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’
Take a look at this brand new device here.
You guessed it. It’s a real life paper diary.
One with delicious recipes, fab features, a handy pocket and even date stickers.
Yes, of course, it’s the Dairy Diary!
The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.
From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.
For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!
Fancy a taster? This mild chicken curry is a winner with all the family.
This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small). A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Dairy Diary and Lakeland are offering you the chance to win the chocoholic’s ultimate dream – just imagine liquid chocolate gently cascading down the tiers of this fountain of sheer indulgence.
Certain to be a real show-stopper at any party.
Deliciously retro, these biscuit bars will go down a storm.
Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Plain flour 175g (6oz)
Icing sugar 175g (6oz)
Peppermint extract ½ tspDark chocolate 175g (6oz), chopped
Instructions
Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.
As this week is Chocolate Week I couldn’t resist sharing two of our most delectable chocolate recipes with you.
But first, a few choccie facts!
The Famous Chocolate River in the original Charlie & the Chocolate Factory film was made from 15,000 gallons of water mixed with chocolate and cream.
We’re a continent of chocolate lovers – Europeans eat almost half of the world’s chocolate.
In celebration of its 100th birthday, Thornton’s created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000km which is longer than the circumference of the Earth.
Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Plain flour 175g (6oz)
Icing sugar 175g (6oz)
Peppermint extract ½ tsp
Dark chocolate 175g (6oz), chopped
Instructions
Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.
Calories 555 per portion
Fat 40g (26g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Plain flour 110g (4oz)
Drinking chocolate 25g (1oz)
Butter 110g (4oz)
Desiccated coconut 65g (2½oz)
Caster sugar 75g (3oz)
Dark chocolate 75g (3oz), chopped, plus extra grated to decorate
Egg yolk 1
Milk 150ml (¼ pint)
Double cream 150ml (½ pint)
Pear halves 410g can, drained
Instructions
Preheat the oven to 170°C/150°fan/Gas 3.
Sift 90g (3½oz) of the flour and the drinking chocolate into a bowl. Rub in the butter and stir in the coconut and 50g (2oz) of the sugar then press together gently to form a dough. Press the dough into the base and sides of a 20cm (8in) flan tin. Prick the base and bake for 30 minutes. Cool.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
In a pan, off the heat, beat the egg yolk and the remaining sugar together until thick. Stir in the remaining flour and the milk. Heat, stirring, until the mixture boils and thickens. Simmer for 3 minutes then remove from the heat and stir in the melted chocolate. Cool.
Remove the pastry case from the tin and spread the cold chocolate cream over the pastry. Whip the cream until soft peaks form and then spoon onto the chocolate. Arrange the pear halves on the cream and sprinkle with grated chocolate.
Cook’s tip
The shortbread base and chocolate filling can be prepped in advance but don’t add the whipped cream and pears until just as you are about to serve.
This totally scrumptious Ham & Cheese Soufflé recipe is surprisingly easy to prepare. Tasty and sure to be a total winner with the family! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
As a child, daily I watched my parents go out to work in jobs they hated. They rarely moaned but I knew they were unhappy in their work and just did what needed to be done to pay the bills.
I thought that this was what life was like as an adult and I didn’t particularly relish the prospect. So, when I found a job I loved (this one!) it came as a very pleasant surprise.
One of the main reasons that I love my job is
the support and loyalty we receive from our
customers. It is a delight to work on a product
that is enjoyed and cherished by so many.
I attended a conference last week held by one of our dairy customers and it talked about how much trust customers have in their milkman. It made me think about our consumers and the trust we have too. It’s a big responsibility to create a book that’s loved and trusted but year-after-year we are inundated with letters and phone calls of praise.
One of our customers even shared with us her love of diary keeping (and the Dairy Diary) in a Radio 4 Listening project. It’s a sad listen as Rachel has suffered devastating tragedy but she continues to document her daily life.
We also received a letter from a loyal purchaser who has had every single edition of the Dairy Diary since its inception but has never written in a single one as she loves them too much! She charmingly referred to them as her ‘old friends’.
Plus my family favourite recipe
Dairy Diary is 35 years old this year and we celebrate this with our new cookbook; Dairy Diary Favourites. It features 100 much-loved recipes, including at least one from every single edition.
I’ve struggled to choose my favourite as there are so many but this is one that is always a winner with my family – and it’s easier than you think!
This totally scrumptious Ham & Cheese Soufflé recipe is surprisingly easy to prepare. Tasty and sure to be a total winner with the family! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.