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……
Each QR code can be scanned using a smartphone to provide an exact list of ingredients to refer to when out shopping.
The data is contained within the QR code so you don’t require an internet connection to access your shopping list – useful in supermarkets where there is often no connection.
This is the first time this technology has been used in the Dairy Cookbook series and Executive Editor, Nick Rowe, believes it will prove a big hit with consumers.
“The Dairy Cookbook series has been going since 1968 and it has evolved over time, which is why our recipe books are still an essential kitchen companion. We are constantly looking at ways of improving the ‘user experience’ and this felt like a natural step. A large percentage of the population have a smartphone, so it made sense to include QR codes with our recipes because it will make the job of buying ingredients quicker and easier.”
Take a Box of Eggs explores the delights of cooking with eggs and features over 100 easy-to-follow recipes using ‘nature’s own convenience food’.
To order the Take a Box of Eggs cookbook
The book is priced at £7.49 (plus P&P).
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’.
The 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.
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!
Baked American Cheesecake and Potato,Thyme & Blue Cheese Frittata.
Not the most exciting task in the world! To make this week more bearable I will be enjoying a delicious homemade breakfast each day to celebrate Farmhouse Breakfast week.
Taking place this week, Farmhouse Breakfast week is a real opportunity for everyone to get into the healthy breakfast habit and celebrate the rich wealth of breakfast foods found across the country. Health professionals all agree we should start the day with a healthy, balanced breakfast. Breakfast can boost energy levels, help concentration and can even help to manage weight.
For a scrumptious, filling treat, try this Egg and Bacon Toastie from Hearty & Healthy Dairy Cookbook – available now for only £2.99 (plus P&P)! For more breakfast ideas visit the Farmhouse Breakfast Week website.
Egg and Bacon Toastie
Preparation time 15 minutes
Cooking time 5 minutes
Calories per toastie 275 Kcal
Fat per toastie 12g
of which saturated 3.2g
Makes 1 toastie
Egg 1, hard-boiled
Light mayonnaise 1 tsp
Low fat natural fromage frais 1 tsp
Mustard powder a pinch
Lean unsmoked back bacon 2 rashers, trimmed of any visible fat
Wholemeal bread 1 large slice
Cherry tomatoes 3
Wild rocket leaves or watercress sprigs a handful
1 Peel and mash the egg and mix with the mayonnaise, fromage frais and mustard. Set aside until ready to serve.
2 Preheat the grill to medium/hot and cook the bacon on the grill rack for about 5 minutes, turning halfway through, until golden and crisp. Drain on kitchen paper and keep warm. Toast the bread lightly on each side.
3 To serve, arrange the bacon on the toast and pile the egg on top. Cut each tomato in half and place on top and sprinkle with a few rocket leaves. Season with black pepper and serve immediately.
Recipe taken from Hearty & Healthy Dairy Cookbook.
Dairy Diary Chat 