Tag Archives: Eggs

Cute Easter Bake

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
  • Print

Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

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Recipe of the Week | Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

This is THE perfect breakfast for a lazy morning.

Enjoy with a cuppa and your favourite magazine.

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 

This recipe is taken from our fantastic cookbook;  Just For One Or Two – see more about how great it is.

 

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

#recipeoftheweek

Recipe of the Week; Easter Egg Cake Pops

 

Easter Egg Cake Pops

Easter Egg Cake Pops

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain Madeira cake 285g pack
  • Chocolate spread 5 tbsp
  • White chocolate 225g (8oz), broken into pieces
  • Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles

Instructions

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

 

 

#easterrecipe

 

Banish the Blues Part 2

Marvellous Easter Makes Made Easy

.

Marvellous Easter Makes Made Easy

(and other tongue-twisters)

With the wind still whistling around our ears, rain pelting the windows and the clocks waiting another few weeks before they go forward, it’s easy to get despondent.

Lift the mood by creating something
lovely for Easter, and maybe give
one of your creations as a gift.

I have been recipe testing for the next diary recently and to save my waistline from ‘just one more taste’ I have been giving out little parcels of food to neighbours and to teachers/acquaintances at the school gate. People have been genuinely thrilled to receive something unexpected (and yummy of course!) and it really brightens my (and hopefully their) day.

So…..here are three ideas for easy Easter treats to share:

 

Easter Egg Cake Pops

Easter Egg Cake Pops

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain Madeira cake 285g pack
  • Chocolate spread 5 tbsp
  • White chocolate 225g (8oz), broken into pieces
  • Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles

Instructions

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

 

Woven Easter Card

Woven Easter Card

Materials

  • Selection of narrow ribbons
  • Card with oval hole
  • Scissors
  • Sellotape

Instructions

  1. Choose a selection of ribbons in similar colours. Cut into strips slightly longer than the length of the oval.
  2. On the reverse of the oval attached a piece of ribbon (at the top left only) with a piece of tape. It should hang vertically down the length of the edge of the oval. Attach a second ribbon next to it to create a ribbon ‘fringe’ behind the oval.
  3. Cut more ribbon slightly wider than the width of the oval.
  4. Attach a piece of ribbon at the top of the oval but this time horizontally. Weave the ribbon in and out of the other ribbons to create a woven effect. Attach to the back with tape. Repeat until the oval is filled with the woven ribbon pattern.

 

Mini Egg Rocky Road

Mini Egg Rocky Road

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Marshmallows 110g (4oz), chopped
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with mini eggs, marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

 

#easterrecipe

 

Breakfast Week

Scramble Eggs with Smoked Salmon

Celebrate Breakfast Week with this decadent breakfast from the Take a Box of Eggs cookbook.

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Calories ?766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

 


 

Take a Box of EggsBuy the brilliant
Take a Box of Eggs
cookbook at just £7.49.

Buy Dairy Diary 2016

 

 

 

#breakfastweek
#tripletestedrecipes
#eggs

 

 

 

 

Must-do Ideas for Eating Out on a Budget and Top Three Foods for National Picnic Week

Must-do Ideas for Eating Out on a Budget

How many of us have paid a small fortune for a mediocre meal in a café or restaurant?

My tipping point came after paying £50 for an ordinary Saturday lunch in a local pub (and the girls only had garlic bread and juice!)

‘Never again’….I said…..’in future meals
out are for special occasions only’.

Rather than have to dash home to eat every time we want a day out, the plan is to eat well but spend less and here’s how……

My top 3 tips for eating out on a budget:

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