Tag Archives: gifts

Competitions | Last chance to enter!

Win an M&S Giftcard worth £350

Don’t miss your last chance to win an M&S Giftcard loaded with £350!

Dairy Diary is offering you the chance to win an M&S Giftcard worth £350!

The giftcard can used at M&S stores and online too.

ENTER

 


 

Win this Christmas Cheese Set

To win this must-have cheese set you have to enter today!

Dairy Diary is giving you the chance to win this cheeseboard, platters and knives set for Christmas!

Non-Stick Cheese Knife Set
Round Slate Cheese Board
6 Mini Slate Platters

ENTER

 


 

Gifts from £7.99!

Last minute presents? You can still order for Christmas!

 

Yes, you can still delight family and friends with our selection of must-have gifts starting at just £7.99!

But hurry, the last day for ordering with Christmas delivery is Sunday 18 December.

Dairy Diary – Britain’s favourite diary for 35 years, because everyone loves it!

READ MORE

 


#competition

#win

#christmasgifts

#lastminutegifts

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Recipe of the Week: Napoleons | Plus a competition to WIN our most-wanted baking equipment

Napoleons

Time 1½ hrs
Makes 8-10 slices
Calories 513 Fat 18.3g of which 7.4g is saturated
Suitable for vegetarians

Ingredients

For the pastry
Ready-rolled frozen puff pastry 2 x 375g packets, thawed

For the pastry cream
Egg yolks 3
Caster sugar 200g (7oz)
Plain flour 50g (2oz)
Cornflour 25g (1oz)
Milk 500ml (18fl oz)
Vanilla extract ½ tsp

For the glacé icing
Vanilla extract ¼ tsp
Icing sugar 225g (8oz), sifted

For the chocolate drizzle
Dark chocolate

Equipment

25g (1oz) Baking sheets and/or trays
Baking paper
Cling film
Icing pen or piping bag

 

How-to-make-Napoleons

Secrets of pastry cream

Pastry cream or crème pâtissière is a thick custard sauce used in open fruit tarts and in many small pastry delicacies.

The recipe here uses cornflour to thicken the sauce; many recipes use custard powder instead. Both work well, but custard powder will give a yellow finish, whereas cornflour gives a cream-coloured result. Cook the sauce until it is really thick.

 

Making the pastry layers

1 Preheat oven to 220°C(200°fan)/425°F/Gas 7. Line 2 baking sheets with baking paper. Lay unrolled puff pastry sheets on prepared baking sheets, and prick them all over with a fork. Lay another baking sheet on top of each sheet of pastry. You may need to do this in batches.

2 Bake for 18–23 minutes, or until crisp and golden. Carefully remove pastry onto a rack to cool. Cut each sheet in half and trim edges. You will have one spare piece.

 

Making the pastry cream

3 Beat egg yolks and sugar until white, add flour and cornflour and mix well. Add ¼ of milk to loosen mixture. Put remaining milk and vanilla extract into a pan and bring to boil. Pour onto eggs, stir well, return to heat and cook, stirring, until mixture thickens. Transfer to a bowl. Cover surface with cling film and cool completely without stirring.

 

Making the glacé icing

4 Add vanilla extract to icing sugar and whisk in boiled water, spoon by spoon, until you get a good spreading consistency.

 

Creating the Napoleons

5 Lay one sheet of cooked pastry onto a board and spread it with a thick layer of pastry cream. Lay a second sheet of pastry on top and spread on another layer of pastry cream.

6 Put on final layer of pastry and spread with an even layer of glacé icing.

7 Melt chocolate in a bowl over a pan of simmering water and put it into an icing pen or piping bag with a fine nozzle. Draw horizontal chocolate lines at regular intervals over surface of the icing.

8 Take a metal skewer and lightly drag it diagonally across lines to make an attractive pattern. Leave to set before slicing carefully with a sharp knife into individual servings.

 

These exquisite pastries are taken from the 2016 Dairy Diary available now.

 


 

And now…..

I always wish I was allowed to enter out competitions (sadly I cannot) but on this occasion I REALLY wish I could win.

I am going to leave pictures of this
prize around the house and hope
that ‘Father Christmas’ gets the hint.

Good luck everyone – these baking products are just gorgeous.

 

Win Christmas Baking Set app

 

Win This Very Special Christmas Baking Set

Our most-wanted Christmas baking products, including a stunning hand-engraved wooden rolling pin, which cleverly embosses a Christmas tree design onto pastry, biscuits or icing; a beautiful Denby Heritage Pavilion mixing bowl; and a handmade wooden spoon.

Enter

 

 

#tripletested

#recipeoftheweek

#win

#competition

Handmade Gifts and Perfect Pompoms!

Delicious Handmade Gifts Made Easy 

The festive season is almost upon us and soon we will be feverishly shopping, wrapping and delivering gifts.

Whilst we’re visiting friends (and furtively swapping children’s gifts from the car boot) I like to take a little something scrumptious, beautifully wrapped, of course.

This year I have been inspired
by the Dairy Diary to make
these fabulous Napoleons.

Here’s our step-by-step guide on how to make Napoleons

How to make Napoleons

 

 

Napoleons

Time 1½ hrs
Makes 8-10 slices
Calories 513 Fat 18.3g of which 7.4g is saturated
Suitable for vegetarians

Ingredients

For the pastry
Ready-rolled frozen puff pastry 2 x 375g packets, thawed

For the pastry cream
Egg yolks 3
Caster sugar 200g (7oz)
Plain flour 50g (2oz)
Cornflour 25g (1oz)
Milk 500ml (18fl oz)
Vanilla extract ½ tsp

For the glacé icing
Vanilla extract ¼ tsp
Icing sugar 225g (8oz), sifted

For the chocolate drizzle
Dark chocolate

Equipment

25g (1oz) Baking sheets and/or trays
Baking paper
Cling film
Icing pen or piping bag

 

How-to-make-Napoleons

Secrets of pastry cream

Pastry cream or crème pâtissière is a thick custard sauce used in open fruit tarts and in many small pastry delicacies.

The recipe here uses cornflour to thicken the sauce; many recipes use custard powder instead. Both work well, but custard powder will give a yellow finish, whereas cornflour gives a cream-coloured result. Cook the sauce until it is really thick.

 

Making the pastry layers

1 Preheat oven to 220°C(200°fan)/425°F/Gas 7. Line 2 baking sheets with baking paper. Lay unrolled puff pastry sheets on prepared baking sheets, and prick them all over with a fork. Lay another baking sheet on top of each sheet of pastry. You may need to do this in batches.

2 Bake for 18–23 minutes, or until crisp and golden. Carefully remove pastry onto a rack to cool. Cut each sheet in half and trim edges. You will have one spare piece.

 

Making the pastry cream

3 Beat egg yolks and sugar until white, add flour and cornflour and mix well. Add ¼ of milk to loosen mixture. Put remaining milk and vanilla extract into a pan and bring to boil. Pour onto eggs, stir well, return to heat and cook, stirring, until mixture thickens. Transfer to a bowl. Cover surface with cling film and cool completely without stirring.

 

Making the glacé icing

4 Add vanilla extract to icing sugar and whisk in boiled water, spoon by spoon, until you get a good spreading consistency.

 

Creating the Napoleons

5 Lay one sheet of cooked pastry onto a board and spread it with a thick layer of pastry cream. Lay a second sheet of pastry on top and spread on another layer of pastry cream.

6 Put on final layer of pastry and spread with an even layer of glacé icing.

7 Melt chocolate in a bowl over a pan of simmering water and put it into an icing pen or piping bag with a fine nozzle. Draw horizontal chocolate lines at regular intervals over surface of the icing.

8 Take a metal skewer and lightly drag it diagonally across lines to make an attractive pattern. Leave to set before slicing carefully with a sharp knife into individual servings.

 

These exquisite pastries are taken from the 2016 Dairy Diary available now.

Buy

 

 the perfect paper pompomAnd these will go into a cake
box  adorned with a decorative
pompom  (these are also fabulous
for decorating your home for
the Christmas season).

 

 

 


 

How to Make the Perfect Paper Pompom

 

 

Why not send me a photo of your pompoms?

 

 

 

 

#tripletested

#paperpompom

The Perfect Christmas Gift for Parents & Grandparents

The Perfect Christmas Gift
for Parents & Grandparents

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The perfect Christmas gifts for parents & grandparents

They may be friends, or family or neighbours, but people over a certain age can be very tricky to buy for (my own parents present a challenge each and every Christmas!)

Invest a little time in creating
something special and the
thought will be truly appreciated..

Why not bake two recipes from the Dairy Diary and present them (in beautiful wrapping of course) with the 2015 Dairy Diary? The edible gifts will be an instant delicious treat and then the Dairy Diary will provide a daily source of information and inspiration throughout the following year.

Win win win!

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Mincemeat Bakewell Squares

Mincemeat Bakewell Squares 

These are just gorgeous! With a crisp pastry base, juicy mincemeat and almondy Bakewell topping, this festive treat is perfect to accompany a mid-morning cuppa.

Time 1½ hrs plus cooling
Makes 32 squares
Calories 241
Fat 15g of which 6.3g is saturated
Suitable for freezing

Readymade sweet shortcrust (dessert) pastry 500g packet
Mincemeat 300-350g (11-12oz)
Butter 250g (9oz), softened
Caster sugar 250g (9oz)
Eggs 5 medium, beaten
Self-raising flour 125g (4½oz)
Ground almonds 125g (4½oz)
Almond extract 1 tsp
Sifted icing sugar for dusting

1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.

2 Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.

3 Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.

4 Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.

5 Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.

.

Luxury Coffee Truffles

Rich Chocolate Guinness Cupcakes 

Truly decadent and luxurious, chocolate lovers will delights in these little treats. (Remind the gift recipients to store these in the fridge when they receive them.)

Time 1 hr
Makes 16
Calories 373
Fat 24g of which 13.6g is saturated
Suitable for vegetarians

Cocoa powder 60g (2½oz)
Guinness 200ml (7fl oz)
Butter 250g (9oz), softened
Caster sugar 300g (11oz)
Eggs 2 large, beaten
Self-raising flour 225g (8oz), sifted
Baking powder 1 tsp
Buttermilk 75ml (2½fl oz)
Double cream 150ml (¼ pint)
Cook’s dark chocolate 150g (5oz), finely chopped
Green sugar and grated white chocolate to decorate, optional

1 Preheat oven to 180°C/Gas 4. Line 16 muffin tin holes with paper muffin cases.

2 Sift cocoa into a pan, add Guinness and bring up to boil, stirring. Cool for 10 minutes.

3 Using an electric mixer, cream 225g (8oz) butter with sugar until light and fluffy. Gradually beat in eggs, beating well after each addition. Fold in flour, baking powder, buttermilk and cocoa. Mix until blended. Divide mixture between cases, then bake for 25-30 minutes until firm. Leave to cool in tins for a few minutes, then cool completely on a wire rack.

4 Heat cream until almost boiling, then pour onto chocolate and remaining butter. Mix well. Spread onto each muffin and decorate if wished.

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Dairy Diary 2015Recipes taken from 2015 Dairy Diary

To order a copy of the Dairy Diary
visit http://www.dairydiary.co.uk
or call 0845 0948 128.

You can have the diary delivered
to you or delivered to a different
address with a gift message.

Read the blogs on the Dairy Diary website.

Recipe of the Day: Mincemeat Bakewell Squares

Mincemeat Bakewell Squares

.

Mincemeat Bakewell Squares 

These are just gorgeous! With a crisp pastry base, juicy mincemeat and almondy Bakewell topping, this festive treat is perfect to accompany a mid-morning cuppa.

Time 1½ hrs plus cooling
Makes 32 squares
Calories 241
Fat 15g of which 6.3g is saturated
Suitable for freezing

Readymade sweet shortcrust (dessert) pastry 500g packet
Mincemeat 300-350g (11-12oz)
Butter 250g (9oz), softened
Caster sugar 250g (9oz)
Eggs 5 medium, beaten
Self-raising flour 125g (4½oz)
Ground almonds 125g (4½oz)
Almond extract 1 tsp
Sifted icing sugar for dusting

1 Preheat oven to 180°C/Gas 4. Line a baking tray with greaseproof paper.

2 Roll out pastry on a floured surface to a rectangle a little smaller than the baking tray, then lift into the tray and push pastry into sides, corners and edges to cover the base.

3 Bake pastry for 8-10 minutes until golden. Spoon mincemeat onto pastry while it’s still warm and spread thinly, until it just covers pastry base.

4 Using an electric mixer beat together butter and sugar until pale and creamy. Beat in eggs a little at a time, adding a tablespoon of flour to prevent it curdling. Fold in almonds, flour and almond extract. Spoon over mincemeat and spread evenly.

5 Bake for 30-40 minutes until golden and firm. Leave to cool. Remove from tray and peel away paper then cut into 32 squares. Dust lightly with icing sugar.

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Dairy Diary 2015Recipe taken from 2015 Dairy Diary

To order a copy of the Dairy Diary
visit http://www.dairydiary.co.uk
or call 0845 0948 128.

You can have the diary delivered
to you or delivered to a different
address with a gift message.

Read the blogs on the Dairy Diary website.

Fabulous Five Minute Gift: Spa in a Jar

Fabulous Five Minute Gift: Spa in a Jar

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Fabulous Five Minute Gift
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Spa in a Jar

I came across this charming idea for a homemade gift on Pinterest. I have to say, I am totally hooked… the possibilities for personalised gifts are endless. In essence, you fill a jar with small items that you know a friend will love or find useful. Make it pretty and voila – a gorgeous and thoughtful gift, which can be very inexpensive to put together.

Most of my friends are stressed-out working mums who get very little time to themselves.

This ‘spa in a jar’ is perfect for giving
one of them a little ‘me’ time.

 

Here’s how I made it:

Fabulous Five Minute Gift: Spa in a Jar

  1. From Boots I bought a selection of miniature goodies from their travel section.
  2. I pilfered a (clean) good-sized jar from the recycling bin and filled it with the spa goodies.
  3. Then I wrapped a ribbon around the centre and a smaller ribbon around the lid, securing with double-sided tape.
  4. The Spa in a Jar label is cut from a piece of patterened card and attached with double-sided tape.

Easy peasey!

 

Fabulous Five Minute Gift: Spa in a Jar

Your ‘in a jar’ gift could be anything you like –
seeds, handcream, twine and gloves for a
garden lover or possibly cookie in a jar with
all the ingredients to make some fabulous biscuits?

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If you fancy a bit of pampering we have a fabulous give-away for you.

 

Win Sanctuary Spa Pampering Kit

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Win a Sanctuary Spa Pampering Kit

Simply enter your name and email address and you could win this Sanctuary Spa kit, packed full of luxurious products.

Lock yourself in the bathroom and indulge in some serious pampering time!

Enter on our website

Enter on Facebook

 

Good luck everyone and please share this post with your friends.

 

 

#thedairydiary #competition

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