Gooseberry & Ginger Jam
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Gooseberries should be ready to pick now, or very soon, and this recipe is just perfect for your glut of fruit.
I think it may just be my favourite jam of all time. Yum!
A Dairy Diary recipe.
Tag Archives: ginger
National Vegetarian Week and new ingredients
National Vegetarian Week
Look who’s supporting this year’s National Vegetarian Week: Stephen Fry, Joanna Lumley, Ella Mills and many more… enjoy veggie food this National Vegetarian Week.
New ingredients
New and exciting veggie food products are launched regularly, but it’s not possible or affordable to try them all.
But one ingredient that I’m definitely going to try is jackfruit.
You will see it on supermarket shelves and also in restaurants. It comes in cans, has a savoury flavour and the texture of pulled pork.
I am reducing the amount of meat that we eat as a family, so it’s definitely going to be on my shopping list soon. If we like jackfruit it may be in future Dairy Diary recipes!
Tamarind paste is another ingredient that is new to me. It’s made from the fruit of the tamarind tree and has a sweet/sour taste. Although unfamiliar in the UK, it is a key ingredient in Worcestershire sauce, which has been around for almost 200 years!
Tamarind paste is used in this Nasi Goreng recipe, from the Quick After-Work Cookbook, and is stir-fried with garlic, ginger and chilli just before the rice is added.
This mouthwatering vegetarian recipe takes just 15 minutes to make and is an excellent weekday meal when you’re short of time.
Please share with us any new ingredients that you have used recently – who knows, they could appear in the next Dairy Diary!
#TripleTested
#QuickRecipes
#NationalVegetarianWeek
Recipe of the Week: Coffee Sponge with Ginger Cream
A gorgeous but simple Mothering Sunday bake.
Coffee Sponge with Ginger Cream
Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Instant coffee 2 tsp
- Unsalted butter 175g (6oz), softened
- Caster sugar 175g (6oz)
- Eggs 3, beaten
- Self-raising flour 175g (6oz), sifted
- Double cream 400ml (14fl oz)
- Icing sugar 1 tbsp
- Stem ginger in syrup 2 pieces, finely sliced
- Blueberries and/or edible flowers to decorate (optional)
Instructions
- 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
- In a large bowl, cream butter and caster sugar until fluffy.
- Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
- Bake for 20-25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Whip cream with icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.
A Dairy Diary recipe.
#motheringsunday
#mothersday
#bakewithkindness
#cake
#tripletested
Mothering Sunday bake
An easy but decadent bake for Mothering Sunday
Every shop that you wander into will have made sure you know it’s Mothering Sunday this weekend, as there’s no end of signage everywhere badgering you to spend.
Mother’s Day can be met with mixed emotions as many cannot be with their own mum, for many different reasons.
Mums should be celebrated though. Parenting is one of the hardest, most challenging ‘jobs’ in the world and those who do it well deserve a big thank you.
This cake is really easy to
make but looks really pretty.
Bake it for a mum you know who deserves a treat. (You could also leave your Dairy Diary open at this page as a big hint to your children/other half!)
I’ll be making two this year – one for my own long-suffering mum, and one for my sister-in-law Jo, who’s a brilliant mum and who also recently lost her own mum.
Coffee Sponge with Ginger Cream
Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
- Instant coffee 2 tsp
- Unsalted butter 175g (6oz), softened
- Caster sugar 175g (6oz)
- Eggs 3, beaten
- Self-raising flour 175g (6oz), sifted
- Double cream 400ml (14fl oz)
- Icing sugar 1 tbsp
- Stem ginger in syrup 2 pieces, finely sliced
- Blueberries and/or edible flowers to decorate (optional)
Instructions
- 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
- In a large bowl, cream butter and caster sugar until fluffy.
- Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
- Bake for 20-25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
- Whip cream with icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.
A Dairy Diary recipe.
#motheringsunday
#mothersday
#bakewithkindness
#cake
#tripletested
Recipe of the Week: Gingerbread Latte Trifles
If you’re not keen on Christmas pudding then swap for Gingerbread Latte Trifle from the 2017 Dairy Diary, it’s divine.
Gingerbread Latte Trifle
Calories 353 per portion
Fat 40g (25g sat) per portion
Suitable for vegetarians
Ingredients
- Espresso ground coffee 2 tbsp
- Trifle sponges 8 (approx. 200g/7oz), each cut into 3
- Custard 500g carton
- Double cream 300ml pot
- Gingerbread syrup 1 tbsp
- Dark chocolate with ginger 50g (2oz), finely chopped
Instructions
- Spoon coffee into a cafetière and add 250ml (9fl oz) hot, not boiling, water. Stir and leave to brew for 3 minutes. Plunge, then leave to cool.
- Place sponges in the base of six trifle bowls. Spoon over coffee then top with custard.
- Whisk cream with gingerbread syrup until softly whipped. Spoon on top of custard then sprinkle with chocolate. Cover and chill for at least 2 hours or until ready to serve.
#christmastradition
#gingerbreadlatte
#trifle
#yummy
10 Christmas traditions old and new
Make Christmas even more magical with 10 traditions old and new
When it comes to tradition, it’s lovely to echo previous generations but it can also be really special to create your own, new, rituals.
Here, I share my favourite traditions for a really magical Christmas.
1 Take an evening drive to see the festive lights in your locality. Towns and villages often adorn the streets with lights and some people really go to town with their own houses. Pretty or gaudy, it’s always great fun. If you have little children it’s especially exciting to don dressing gowns and venture out after dark.
2 Decorate with what you have. There’s no need to spend a fortune on shop-bought creations, making your own (and re-discovering funny little child-made decs from years gone by) is so special. We love to create simple paper chains and I adorn a very cheap wreath with fir cones and conkers collected in autumn, and with orange slices dried in the oven. A simple ribbon finishes the look and the result looks much more expensive that it actually is!
3 Help others. A gift that means a lot to someone is your time. Make a voucher for an evening of babysitting for a young family, or a home-cooked meal for an elderly neighbour. Think about what may make a difference to someone you know.
4 Only use cash to pay for Christmas. Don’t get into debt; set up a monthly standing order to go into a savings account and use only this money for food and presents.
5 Recycle the previous year’s Christmas cards. Make into tags by cutting out with pinking shears, punching with a hole and threading with ribbon.
6 Hang stockings on Christmas Eve and fill with inexpensive treats. Until very recently my parents still gave me stocking! But now my own children use the same threadbare reindeer sock. Opening these tiny gifts, collected throughout the year, is my favourite part of the big day.
7 Dress up! Put on your favourite dress, wear some glamorous jewellery and do your hair.
8 Eat what you love! Just because it’s ‘traditional’, you don’t HAVE to eat it. After all, Christmas is about enjoying yourself. If you’re not keen on Christmas pudding like us then swap for Gingerbread Latte Trifle from the 2017 Dairy Diary (see below), it’s divine.
9 Enjoy time together. Play board games or do crafts together, and swap stories, this family time is precious.
10 Write proper thank you notes and send them in the post. It’s so much nicer than a text.
Gingerbread Latte Trifle
Calories 353 per portion
Fat 40g (25g sat) per portion
Suitable for vegetarians
Ingredients
- Espresso ground coffee 2 tbsp
- Trifle sponges 8 (approx. 200g/7oz), each cut into 3
- Custard 500g carton
- Double cream 300ml pot
- Gingerbread syrup 1 tbsp
- Dark chocolate with ginger 50g (2oz), finely chopped
Instructions
- Spoon coffee into a cafetière and add 250ml (9fl oz) hot, not boiling, water. Stir and leave to brew for 3 minutes. Plunge, then leave to cool.
- Place sponges in the base of six trifle bowls. Spoon over coffee then top with custard.
- Whisk cream with gingerbread syrup until softly whipped. Spoon on top of custard then sprinkle with chocolate. Cover and chill for at least 2 hours or until ready to serve.
The Dairy Diary is still available to purchase –
and makes the perfect gift!
#christmastradition
#gingerbreadlatte
#trifle
#yummy
Dairy Diary Chat 