Tag Archives: Good Food Fast Dairy Cookbook

Cheese and Tomato Bake

This comforting combination is rather like eating a hot cheese and tomato sandwich.

Cheese and Tomato BakeTime 30 minutes
Calories per portion 554
KcalFat per portion 32.9gof which saturated 1.5g
Serves 2
Suitable for vegetarians
Suitable for freezing

Sliced bread 4 slices, crusts removed
Butter 25g (1oz)
Tomatoes 2, sliced
Mature Cheddar cheese 75g (3oz), grated
Eggs 2
Milk 150ml (¼ pint)
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/Gas 6 and place a baking sheet in the oven to heat up.

2 Cut the slices of bread in half diagonally, spread with butter on one side and arrange them, overlapping, in a small gratin dish. Insert the slices of tomato between the bread and then scatter over the cheese, lifting up some of the bread slices so that some cheese goes under the bread.

3 Use a fork to beat the eggs into the milk and season with salt and pepper. Pour the milk over the bread.

4 Place the dish on the heated baking sheet and bake in the centre of the oven for about 25 minutes, until the top is a light golden colour and it feels firm when lightly pressed in the centre.

5 Remove from the oven and serve immediately.

This recipe is particularly good for using up bread that has gone slightly stale in the bread bin.

Recipe taken from Good Food, Fast Dairy Cookbook.

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Good Food, Fast Dairy Cookbook on sale now!

When you have rushed in from work or have hungry people patrolling the kitchen, thinking of meals let alone cooking them can be difficult.

Giving you the inspiration to rustle up tasty meals that everyone will find irresistible, Good Food, Fast is packed with delicious, stress-free recipes that can be whipped up in just 30 minutes or less!

Good Food, Fast Dairy CookbookWith 116 recipes that cleverly use store-cupboard staples as well as combinations of fresh and frozen ingredients, Good Food, Fast ensures you can create something tempting even under pressure. Great if unexpected guests have dropped in or your day has not quite gone to plan.

The book is clearly divided into seven handy sections.

There is always something to suit the occasion or your store-cupboard and each of the 120 recipes is illustrated with striking photography – so even the most impatient of dinner guests know just what’s in store.

The first section covers ‘Speedy Soups’ with recipes such as Tomato Soup with Pesto Cream (see below). Once you have tasted it, you will never reach for a can of Heinz again. The ‘Quick Fixes’ and ‘Everyday Eating’ sections show that even being short of time does mean you have to revert to the same tried and tested meals. With 47 refreshingly different options – you could have something different everyday of week for over a month.

Preparing in advance when you have time is always a winner and the ‘Frozen Assets’ section gives plenty of inspiration for pizza bases, sauces, gravy and even cakes and desserts that can be made ahead ready for when you need them. Finish off with something from scrumptious ‘Desserts’ or ‘Take the Biscuit’ – so easy, there is no need to buy in a pudding ever again.

The new Good Food, Fast Dairy Cookbook is priced at £9.99 (plus £2 P&P).

To order a copy or for further information call 0845 0948 128, speak to your local milkman, or visit www.dairydiary.co.uk

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Tomato soup with pesto cream

This soup is so rich and tasty you will never want to have canned tomato soup again.

Tomato soup with pesto creamTime 30 minutes
Calories per portion 286 Kcal
Fat per portion 19g
of which saturated 10.9g
Serves 2
Suitable for vegetarians
The soup without the cream topping is suitable for freezing

Butter 25g (1oz)
Onion 1, peeled and chopped
Carrot 1, peeled and chopped
Chopped tomatoes 400g can
Tomato purée 1 tbsp
Vegetable stock 300ml (½ pint)
Caster sugar 1 tsp
Salt and freshly ground black pepper
Bicarbonate of soda a pinch
Green pesto sauce 1 tbsp
Crème fraîche 2 tbsp

1 Melt the butter in a saucepan and add the onion and carrot. Cook over a medium heat for 5–7 minutes, until the vegetables have softened, stirring occasionally.

2 Add the chopped tomatoes, tomato purée, vegetable stock and caster sugar to the pan and bring to the boil. Then reduce the heat, cover the pan and simmer the soup for 10–15 minutes, until the vegetables are really tender.

3 Remove the pan from the heat and purée the soup using a hand-held electric wand or in a food processor or blender. Return to the pan, if necessary, season the soup to taste and stir in the bicarbonate of soda, which may fizz slightly, but stir until the fizzing stops.

4 Stir the pesto into the crème fraiche. Heat the soup and then pour it into warm bowls. Spoon the pesto crème fraîche on top, swirling it into the soup and serve immediately.

5 Adding the bicarbonate of soda helps to neutralise the acidity of the canned tomatoes and will help to prevent the crème fraîche from curdling as it is stirred into the soup.

Recipe taken from Good Food, Fast Dairy Cookbook

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Lamb Burgers with Figs

Gourmet lamb burgers with style!

Lamb Burgers with FigsTime 20 minutes
Calories per portion 556 Kcal
Fat per portion 23g
of which saturated 8.1g
Serves 4
Suitable for freezing

Lean minced lamb 400g (14oz)
Onion 1 small, peeled and very finely chopped
Ready-to-eat dried figs 150g (5oz), roughly chopped
Medium curry powder 1 tsp
Mixed spice 1 tsp
Chopped coriander 3 tbsp
Salt and freshly ground black pepper
Olive oil 2–3 tbsp
Large rolls or baps 4
Lettuce leaves such as Frisée or Curly Endive
Coriander a few sprigs

1 Put the minced lamb, onion, figs, curry powder, mixed spice and coriander into a mixing bowl. Add a little salt and pepper and mix together with your hand.

2 Divide the lamb mixture into four equal pieces and then shape each one, on a lightly floured board, into burgers about 2.5cm (1in) thick.

3 Heat the olive oil in a frying pan, then add the burgers and cook for 5–6 minutes. Carefully turn them over and cook the other side for another 5–6 minutes until golden brown, and the burgers are cooked through.

4 To serve, put each burger in a roll or bap together with some lettuce leaves and coriander sprigs.

Cook’s tip
For the best result and flavour, buy lean leg of lamb steaks and chop them very finely (using two large knives), or in a food processor. Bought, ready minced lamb can lack flavour.

A Good Food, Fast Dairy Cookbook recipe.

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Salmon and Ginger Fishcakes with Sweet-and-Sour Salad

Thai inspired flavours without fuss.

Salmon and Ginger FishcakesTime 30 minutes
Calories per portion 281 Kcal
Fat per portion 14.9g
of which saturated 2.6g
Serves 4

Red chilli 1, deseeded and finely chopped
Caster sugar 2 tsp
Thai fish sauce 1 tsp
Lime juice 1 tbsp
Rice vinegar 1 tbsp
Cucumber ½, halved and cut into long, thin strips
Yellow pepper 1 small, deseeded and cut into long, thin strips
Carrot 1 small, peeled and cut into thin strips
Cherry tomatoes 12, halved
Skinned salmon fillets 500g (1lb 2oz)
Root ginger 4cm (1¾oz) piece, peeled and very finely chopped
Spring onions 4, trimmed and finely chopped
Salt and freshly ground black pepper
Vegetable oil 1 tsp
Coriander a bunch, stalks removed

1 For the salad, put the chilli, sugar, fish sauce, lime juice and vinegar into a screw-top jar and shake well. Set aside. Toss the cucumber, pepper, carrot and tomatoes together in a bowl.

2 Chop the salmon until you have a coarse, mince-like mixture. Put into another bowl with the ginger and spring onions and season to taste. Mix together and divide into eight. Using slightly wet hands, shape into eight fishcakes.

3 Heat the oil in a large, non-stick frying pan over a medium heat. Cook the fishcakes for 1½ minutes on each side, until lightly golden and cooked.

4 Toss the dressing and coriander leaves through the salad. Divide between four plates and top each with two fishcakes.

Cook’s tip
Chopping and preparation is so much easier with good equipment. Buy good-quality knives and always keep them sharp.

Recipe taken from Good Food, Fast: Dairy Cookbook.

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30 minute recipes

This morning, I responded to an email from a customer hoping to buy Quick & Easy Dairy Cookbook.

Sadly I’m afraid this book is now out of print.

Good Food, Fast. Dairy CookbookHowever! Launching in a couple of months’ time is our brand new book Good Food, Fast. It has all the same principles as Quick & Easy: recipes can be prepared in 30 minutes or less; all ingredients are readily available; all are easy, everyday food.

Try this sneak preview recipe Pea & Watercress Soup, which also makes the most of this season’s watercress.

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