Tag Archives: favourite recipes

Your Top 5 Recipes of 2020

Your Top 5 Recipes of 2020

Here are your
Top 5 Recipes of 2020

 

We get thousands of visitors to our website, and in particular the recipe collections, but an astonishing 66,000 people viewed the Boiled Fruit Cake recipe! It just goes to show how good it is.

66,000 people viewed the
Boiled Fruit Cake recipe!

This particular recipe features with plenty more favourites in our Dairy Diary Favourites cookbook; a compendium of the most-requested recipes of all time.

Here is that very fruit cake recipe, as well as the others that appeared in the top 5 recipes of 2020.

I have to say, you all have very good taste and I wish I could come round for tea as these are all absolutely delish!

What would your top 5 recipes of 2020 be?

Please let us know in the comments below.

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Boiled Fruit Cake

“I’ve been making this cake since the early eighties from my ‘Dairy Diary’. I’m thrilled I’ve found it again, it’s a totally gorgeous cake! Love it ! ”
Bernadette

Recipe taken from the Dairy Diary Favourites cookbook.

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Speedy Chocolate Sponge Puddings

Delectable chocolate sponge puddings smothered with a rich dark chocolate sauce.

Totally irresistible.

A Dairy Diary recipe.

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Pineapple, Coconut & Fruit Loaf

One of our favourite recipes too!

It’s super-simple yet packed with flavour and texture. You must try it!

A Dairy Diary recipe.

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Yogurt Cake

It’s yummy, but I think its appeal is down to its simplicity. It’s incredibly quick to make.

Give it a try, you won’t believe how speedy it is.

A Dairy Diary recipe.

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Gooseberry & Ginger Jam

I think this Gooseberry & Ginger Jam is my favourite jam of all time.

Yum!

A Dairy Diary recipe.

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Dairy Diary Favourites CookbookDairy Diary Favourites

Enjoy Boiled Fruit Cake plus 99 more of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.

From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.

In stock £8.25

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Emily Davenport
Emily Davenport
I post a blog every week featuring food, family and fun. There are lots of useful household tips, crafty ideas, giveaways and delicious recipes that I think you will find irresistible.

Recipe of the Week: Candy Rice Pudding

This caramel-flavoured rice pudding is easy to prepare and will quickly become a firm family favourite.

 

 


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#recipeoftheweek

#tripletested

 

3 Easy Recipes that Children will Love!

In our brand new cookbook, Dairy Diary Favourites, which celebrates 35 years of the Dairy Diary, we share some brilliant recipes for child-friendly food.

 


Homemade Fish Fingers

Homemade Fish Fingers

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 144 per portion
Fat 6g (0.6g sat) per portion
Suitable for freezing

Ingredients

  • Thick cod or haddock fillet 250g (9oz), skinned Salt and freshly ground black pepper
  • Plain flour 2 tbsp Egg 1, beaten
  • Dry white breadcrumbs 110g (4oz)
  • Vegetable oil for deep-fat frying
  • Broccoli, baked beans and ketchup to serve (optional)

Instructions

  1. Cut the fish into eight strips and season with salt and pepper. Sprinkle the flour in a shallow dish, put the beaten egg in another dish and the breadcrumbs in another.
  2. Dust each fish finger in the flour, dip into the egg and then toss in the breadcrumbs, making sure they are completely coated.
  3. Heat the vegetable oil in a deep-fat fryer or deep wide saucepan. Carefully lower the fish fingers into the hot oil. You may need to do this in batches.
  4. Cook for 2–3 minutes until the crumb coating is crisp and golden.
  5. Drain on kitchen paper and serve with beans, broccoli and a squirt of ketchup, if you like.

Cook’s tip
To check that the oil is hot enough, use a cook’s thermometer – it should read 180-190°C/350-375°F.
Or, drop a square of bread into the oil; if the oil bubbles around it immediately the oil is hot enough.


 

Cottage Pie

Cottage Pie with Baked Beans

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 659 per portion
Fat ?31g (13g sat) per portion
Suitable for freezing

Ingredients

  • Olive oil 1 tbsp
  • Onion 1 large, peeled and finely chopped
  • Carrots 2 large, peeled and cut into small dice
  • Lean minced beef 500g (1lb 2oz) Beef stock 150ml (¼ pint)
  • Mixed dried herbs 1 tbsp
  • Potatoes 900g (2lb), peeled and quartered
  • Butter 25g (1oz)
  • Baked beans 415g can
  • Egg 1 small, beaten with 1 tbsp water to glaze (optional)
  • Peas to serve (optional)

Instructions

  1. Heat the olive oil in a large frying pan, add the onion and carrots and cook for about 5 minutes until softened.
  2. Add the beef to the pan and continue cooking until the meat is lightly browned. Stir in the stock and herbs and bring to the boil. Turn down the heat and simmer for 20 minutes.
  3. Meanwhile, boil the potatoes in water for 15-20 minutes until cooked.
  4. Preheat the oven to 190°C/170°fan/Gas 5. Drain the potatoes and mash with butter. Spoon half the beef mixture into a 1.25 litre (2 pint) baking dish, then add the baked beans and the remaining beef. Cover with mashed potatoes, smooth and mark into swirls with a fork. Brush with egg, if using.
  5. Place on a baking tray and cook for 45 minutes or until browned. Serve immediately with peas, if you like.

Cook’s tip
You could make this earlier in the day and reheat when required. Or spoon into individual foil containers, cool, wrap in clingfilm, label and freeze ahead. Defrost in the fridge overnight and reheat a portion for 30 minutes.


 

Candy Rice Pudding

Candy Rice Pudding

  • Servings: 2 adults & 3 children
  • Difficulty: easy
  • Print

Calories 179 per portion
Fat 6g (2.8g sat) per portion
Suitable for vegetarians

Ingredients

  • Milk 600ml (1 pint)
  • Pudding rice 50g (2oz)
  • Caster sugar 2 tsp
  • Caramac candy bar 50g (2oz)

Instructions

  1. Put the milk, rice and sugar in a pan. Bring to the boil, stirring. Cover and simmer for 30 minutes until the rice is cooked, stirring occasionally.
  2. Break up the candy bar and stir into the rice. Serve hot or cold.

Cook’s tip
Vary the chocolate bar; add your child’s favourite – diced Crunchy bar, Milky Bar or Mars Bar could also be used.


Dairy Diary Favourites cookbook

To celebrate the 35th anniversary of the iconic Dairy Diary we have created a collection of the top 100 recipes from the past 35 years.

From children’s teas and quick midweek meals to delicious lunches and decadent desserts, there’s something in this book to tempt everyone.

Click here to find out more.

 

 

 

 

 

 

 

#cookingforkids

#familymeals

#triplestested

 

Top Five Family Favourite Recipes

Top 5 Family Favourite Recipes

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Top 5 Family Favourite Recipes
from Dairy Diary

2015 has heralded an influx of requests for old Dairy Diary recipes. I always do my best to find these for people – they often have such sweet stories attached – but in truth we don’t have any form of filing system for the older books, it is literally a case of climbing a ladder and searching through the old books, so it sometimes takes quite some time!

These stories of much-loved long lost recipes have got me thinking about which recipes I most cherish and will want to pass on to my children. It’s really tricky to select just a few, but these Dairy Diary classics are cooked again and again in my kitchen.

Pear & Ginger Trifle

Pear & Ginger Trifle

1982. It’s a bit/lot before my time with Dairy Diary but after I stumbled across this it became a family classic and is my other half’s favourite dessert.

Serves 6
Time 25 mins plus cooling
Calories 437 per portion
Fat 30g of which 16.9g is saturated
Suitable for vegetarians

Pears 450g (1lb), peeled cored and sliced
Cider 150ml (¼ pint)
Soft brown sugar 50g (2oz)
Jamaican ginger cake ½ loaf, sliced
Custard 450ml (¾ pint), cooled
Double cream 250ml (8fl oz), whipped
Orange and lime 1 of each, finely grated zest to decorate, optional

1 Place pears in a pan with cider and sugar. Simmer for about 10 minutes until soft then leave to cool.

2 Arrange ginger cake in a glass serving dish and pour pears and cider over the top. Top with cooled custard and leave to set.

3 Spoon whipped cream around edge of dish and sprinkle with orange and lime zest, if using. Serve chilled.

 

Auntie Lous Bread Pudding

Auntie Lou’s Bread Pudding

2006. This moist bread pudding is packed with fruit and perfect for popping in the rucksack before a long walk (with an obligatory flask of course).

Preparation time 15 minutes
Cooking time 1 hour 15 minutes
Calories per square 228 Kcal
Fat per square 9.8g of which saturated 5.6g
Makes 16 squares
Suitable for freezing
Suitable for vegetarians

White bread 2–3 days old, crust removed: 225g (8oz), bread torn into small pieces
Milk 375ml (13fl oz)
Oranges 2, grated rind of both, juice of 1
Mixed ground spice 1 tbsp
Seedless raisins 175g (6oz)
Sultanas 150g (5oz)
Mixed chopped peel 50g (2oz)
Ready-to-eat prunes 75g (3oz), chopped
Ready-to-eat dried apricots 75g (3oz), chopped
Glacé cherries 75g (3oz), quartered
Eggs 3, beaten
Butter 150g (5oz), melted
Black treacle 1–2 tbsp
Granulated sugar

1 Preheat the oven to 180°C/350°F/Gas 4 and grease a 23cm (9in) square shallow baking dish.

2 Soak the bread with the milk in a bowl for 10 minutes. Add the rest of the ingredients, except the sugar, and mix well. Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.

3 Sprinkle with the granulated sugar and serve hot with custard. Or leave to cool, cut into squares, cover and refrigerate.

Cook’s tip: If serving warm with custard, stir a little extra grated orange rind and a tablespoon or two of sherry into the custard when reheating.

 

Gourmet Beans on Toast

Gourmet Beans on Toast

2009. This is so simple, it almost isn’t a recipe, but without it I would never thought of combining these ingredients. It’s perfect for Saturday lunch.

Serves 2
Time 20 mins
576 calories per portion
23g fat of which 8g is saturated

Organic baked beans 400g can
Tuna in spring water 200g can, drained and flaked
Mayonnaise 2 tbsp
Snipped chives 1 tbsp
Thick slices of bread 2, cut horizontally from a small round loaf
Cheddar cheese 50g (2oz), grated
Tomato 4–6 slices
Basil leaves to garnish, optional

1 Preheat grill. On the hob, gently heat baked beans in a small pan.

2 Mix tuna with mayonnaise and chives and season with black pepper.

3 Toast bread on one side, then turn over and just very lightly toast other side. Spread tuna mixture evenly over each slice of toast (right up to edges).

4 Spoon baked beans over tuna, sprinkle with cheese and cook under grill until cheese is melted and lightly browned. Add tomato slices and cook for just 1 minute. Serve garnished with basil and sprinkled with pepper.

 

Peanut Noodles

Peanut Noodles

2012. When we’re squeezing dinner in between tidying and piano practise and reading stories, this super-quick recipe is easy to prepare but absolutely delicious.

Serves 2
Time 15 mins
Calories 474 per portion
Fat 17g of which 3.1g is saturated
Suitable for vegetarians

Sesame oil 1 tbsp
Courgette 1, cut into thin sticks
Carrots 2, peeled and cut into thin sticks
Baby corn 125g pack
Mushrooms 110g (4oz), sliced
Straight-to-wok noodles 300g pack
Milk 4 tbsp
Sweet chilli sauce 1 tbsp
Crunchy peanut butter 2 tbsp
Coriander to garnish

1 Heat oil in a wok and stir-fry vegetables for about 5 minutes.

2 Add noodles to wok and warm through for 2 minutes.

3 Meanwhile, put milk, sweet chilli sauce and peanut butter in a bowl and microwave on full power for 30–40 seconds. Whisk together.

4 Just before serving, stir peanut sauce into noodles and vegetables. Divide between two bowls and garnish with coriander leaves.

 

Lemon Chicken

Lemon Chicken

2013. I LOVE this recipe. It tastes like something a restaurant would serve, but it’s so easy and pretty healthy too. Win win win.

Serves 4
Time 1 ¼ hours
Calories 426 per portion
Fat 20g of which 6.9g is saturated

Potatoes 4 medium, peeled and cut into wedges
Olive oil 3 tbsp
Lemons 2, 1 cut into 6 wedges and the other cut into 8 slices
Garlic 4 cloves, unpeeled
Thyme sprigs a few
Chicken breasts 4, skin on
Freshly grated nutmeg
Parma ham 4 slices
Chicken stock 150ml (¼ pint)
Crème frâiche 4 tbsp

1 Preheat oven to 190°C/375°F/Gas 5 and heat a baking tray. Boil potato wedges for 5 minutes. Drain well and add to baking tray with 2 tbsp oil. Squeeze lemon wedges over potatoes and add to tray along with garlic and thyme. Roast near the bottom of the oven for 50 minutes, turning occasionally, until crisp and brown.

2 Meanwhile, put chicken in a roasting tin, season with salt and freshly ground pepper, and nutmeg. Place a piece of ham on each chicken breast and put 2 lemon slices on top. Drizzle with 1 tbsp of oil and bake in the oven above the potatoes for 20 minutes, then pour in the stock and bake for a further 20 minutes.

3 Transfer chicken and potatoes to hot plates. Whisk crème frâiche into pan juices and pour over the chicken.

 

Which classic recipes will you pass on to your loved ones?

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Happy Days in Dairy Diary Land

A sneak preview of the 2014 Dairy Diary

Happy Days in Dairy Diary Land

It’s my favourite time of the year in the office. The phones are quiet and I can plug my headphones in, listen to my favourite music and be inspired.

I’ve been busy planning the 2015 Dairy Diary: writing briefs for the team, researching pretty pictures, choosing recipes, creating the flatplan for the book and generally enjoying my job!

All our recipes are triple-tested and
so I get to sample lots of them.

I am particularly looking forward to testing Bruschetta with Gorgonzola & Figs and Tomato & Artichoke Tart. Yum.

Woohoo, first samples of the 2014 Dairy Diary have just arrived.

It looks fab! I am so so pleased. I can’t wait to share some pics and recipes with you all (sneaky peak coming up). I am sure you will love it too.

This week is cookbook development week. I am literally at square one and so I need lots of thinking time to consider how it will look and how it will develop. Luckily I have a train journey to London on Wednesday for a press lunch at Nobo (woooo, posh eh?) thanks to Alaska Seafood, and so I will have lots of time to ponder the cookbook.

So, a fun month in the Dairy Diary office!

Suasage and Cider CasseroleAs a special treat, I’ll share one
of my favourite recipes from the
2014 diary with you.

Sausage & Cider Casserole.
Enjoy, it’s delicious.

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).

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