Tag Archives: egg recipes

The Joy of the Deli Counter

The joy of the deli counter


The Joy of the Deli Counter

As the breadwinner (not a nice word, a.k.a. the one who escapes to the office rather than the one who has the much harder job of looking after the children) in a family of five, I am always looking for ways to economise whilst still eating well.

I have recently discovered the joys of the deli counter.

For those who have been shopping like this for years I apologise, but it’s like a revolution for me! Despite my rigorous approach to fridge management – I despise throwing away food – we often find ourselves wasting a couple of slices of cold meat when they are out of date. Unlike cheese or fruit and veg I always stick to the use-by dates on meat. It’s particularly aggrieving as it’s not cheap to buy! A good-quality packet of meat can cost several pounds.

I considered stopping buying cold meat altogether but it is so useful for our family for quick and tasty meals: Combined with a scrummy chutney for a speedy sandwich. On the side of a baked potato with lots of salad and some pickle. Children’s tea served with de-frosted mash (we always cook a huge batch and then freeze children’s-sized portions), peas and a splash of gravy – instant ‘ready meal’.

So, I decided to try the deli counter in our local supermarket. Woohoo! There was so much choice; I could buy apple-roasted ham, free range turkey and many other delights. Of course, I could also purchase as much as we need rather than the number of slices a packet dictates. After choosing carefully I discovered it could cost half the price of my usual purchases. Win, win, win.

I visited our local delicatessen this morning too. It’s hard to avoid temptation in such a culinary Aladdin’s cave. I could have spent a fortune. But I stuck to my list and came away with just three slices of cranberry-roast ham and a pot of home-made coleslaw. It set me back the princely sum of £2.60 and will make several delicious lunches.

So if you’re on a budget or you love good food (or both) pop in to your local deli or deli counter. You can pick up some delicious morsels at great prices – just avoid those delectable stuffed olives than will set you back a fiver for a tiny handful!

Creamed-Corn-&-Ham-Scramble-recipeWhy not try this delicious
lunchtime recipe using ham
from your favourite deli?

Creamed Corn & Ham
Scramble recipe.

Recipe taken from the
Dairy Book of Home Cookery
available to pre-order online
at the end of this month.

Win a copy of Take a Box of Eggs

Win a copy of Take a Box of Eggs, Dairy Cookbook

When I was first researching our new cookbook, Take a box of Eggs, I’m afraid I had the misconception that many of the recipes would be old fashioned.

Was I wrong!

From Huevos Rancheros to Gado Gado Salad, eggs can be used in many imaginative – but still user-friendly ways.

One of my friends has even eaten a thousand-year-old egg (I don’t think this was literal!) when on holiday in Hong Kong.

How do you use eggs
in your cooking?

I would love to hear about any exotic recipes you have tried or intriguing meals with eggs you have enjoyed when dining out. Or simply your all-time favourite.

Get in touch and you could win a copy of Take a Box of Eggs – we have ten up for grabs!

Try these two fabulous recipes from Take a Box of EggsGado Gado Salad and Huevos Rancheros


To order the Take a Box of Eggs cookbook

The book is priced at £7.49 (plus P&P).

British Egg Week 2012

Take a Box of Eggs, Dairy Cookbook

It’s British Egg Week this week and what better time to launch our fabulous new cookbook – Take a Box of Eggs?!

Take a Box of Eggs is the latest edition in the hugely popular Dairy Cookbook Series, and features more than 100 irresistible recipes using ‘nature’s own convenience food’.

Take a Box of Eggs, Dairy CookbookThe new hard-back book is packed with dishes for every occasion, from quick and easy snacks, tasty budget dishes, and hearty family meals, to heavenly bakes and delectable desserts.

Featuring stunning photography throughout, Take a Box of Eggs shares many of the values people have come to expect from the Dairy Cookbook series, including triple-tested recipes, accessible ingredients, simple instructions and full nutritional information.

This edition also has a new format, meaning it lies flat and stays open on the kitchen worktop. It even has QR codes throughout, which provide a handy shopping list of ingredients for each recipe.

Lucy Knox, recipe writer, says “We have created a cookbook that people will want to turn to time and time again. Its practical format makes it easy to use and it is crammed with inspirational – and sometimes surprising – recipes that are suitable for both the novice cook and the culinary expert. For the Dairy Cookbook, eggs tick all the right boxes – they’re nutritious, cheap, readily available and extremely versatile.

Take a Box of Eggs with QR codes for instant shopping lists

QR codes for instant shopping lists

“So whether you’re in a hurry, looking to cook on a budget, or want to impress, it’s amazing how many easy, nutritional dishes you can prepare using eggs as a base ingredient.” 

First published in 1968, Dairy cookbooks are widely recognised as some of the most reliable recipe books ever written. Over 30 million copies have been sold worldwide, making it one of the most successful cookbook series in history.

So what are you waiting for? Buy a copy – it’s the new essential for every kitchen!

And to tantalise your tastebuds, here are a couple of recipes from the book for you to try.

Amrican Cheesecake and Frittata receipes

Baked American Cheesecake and Potato,Thyme & Blue Cheese Frittata.

Eggs, the Student Staple?

Eggs, the student staple?

As many youngsters embark on life at university, full of excitement and anticipation, many parents will worry about their wellbeing and particularly if they are eating properly!

Over the years I have many phone calls from anxious parents asking for copies of the Dairy Book of Home Cookery to pack up along with the bumper packs of loo roll.

Though many are sceptical about students cooking, they may be surprised to know that many do.

My student-speciality was broccoli topped with chopped tomatoes and grated Cheddar (let’s hope student skills have improved since my day!)

There are several student cooking blogs, Facebook pages and even a dedicated website www.studentcooking.tv.

Uni-goers, of course, are always on a budget and for economical reasons (even if it is only to save more beer money!) home cooking may be essential. Eggs are the frugal cook’s best friend as they are so cheap yet versatile. They should grace any students’ fridge alongside the mouldy carrots and crate of lager.

Coincidently, this week is National Egg Week – so let’s celebrate the magic of the egg with recipes from www.wakeuptoeggs.co.uk or the 2012 Dairy Diary, from which this delicious omelette is taken.


Green Omelette from Dairy Diary 2012

Green Omelette
A delicious watercress omelette made in just 10 minutes

Recipe taken from 2012 Dairy Diary.




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Sweet Potato and Pepper Omelette

Sweet Potato and Pepper OmeletteA colourful vegetarian dish that is just as good served hot as it is cold. It’s good for a picnic, too.

Time 30 minutes
Calories per portion 321 Kcal
Fat per portion 18g of which saturated 4.2g
Serves 3
Suitable for vegetarians

Sweet potato 1 large, peeled, cut in half lengthways and then into 5mm (¼in) slices
Vegetable oil 1 tbsp
Red pepper 1, deseeded and cut into thin slices
Garlic 2 cloves, peeled and crushed
Eggs 6, beaten
Salt and freshly ground black pepper
Finely chopped parsley 2 tbsp
Finely chopped coriander 2 tbsp

1 Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

2 Heat the oil in a medium frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the potato slices, and cook, stirring, for a further minute.

3 Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning. Cook the omelette over a gentle heat, pushing the cooked egg from the edge of the pan into the centre, until the egg is set all over – it will take about 10 minutes to set completely.

4 Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to lightly brown the top.

5 Serve hot or cold, straight from the pan, cut into wedges and sprinkled with the chopped herbs. A green salad makes a tasty crisp accompaniment.

Cook’s Tip
The secret behind making a good omelette is to keep the heat quite low and allow the egg to cook gently so it doesn’t toughen and become rubbery.

Good Food, Fast Dairy CookbookRecipe taken from Good Food, Fast

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