Tag Archives: Good Food Fast

Quick Cottage Pie

The perfect comfort food in an unbelievable time!

Quick Cottage Pie from the Good Food, Fast: Dairy CookbookTime 15 minutes
Calories per portion 736 Kcal
Fat per portion 34g
of which saturated 9.3g
Serves 2
Suitable for freezing

Beef mince 250g (9oz)
Onion 1 small, peeled and chopped
Baked beans in tomato sauce 415g can
Worcestershire sauce 2 tbsp
Dried mixed herbs 1 tbsp
Salt and freshly ground black pepper
Chilled flavoured mashed potato 450g pack

1 Heat a large, dry frying pan over a high heat. Add the beef mince and onion and cook, stirring to break up the meat, for 3–4 minutes, until the meat is browned.

2 Stir in the baked beans, Worcestershire sauce, dried mixed herbs, some seasoning and a good dash of water. Simmer rapidly for 3–4 minutes, until thickened and then tip the pie filling into a deep 1.25 litre (2 pint) baking dish.

3 Meanwhile, preheat the grill to hot. Heat the mashed potato according to the pack instructions, spoon on top of the mince and rough up the surface. Pop under the hot grill for a few minutes, until golden and bubbling.

Cook’s Tip
Supermarkets sell flavoured mash, such as colcannon, in the chilled food section. Use plain mash, if you prefer.

Recipe taken from the Good Food, Fast: Dairy Cookbook.

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Take the 30 Minute Challenge

Autumn begins this week and the nights will start to draw-in.

When you get home from a long day at work or a busy day out, the last thing you feel like doing is spending hours in the kitchen.

That doesn’t mean to you have to eat tasteless and expensive convenience food though – a humble baked potato or creamy omelette can be whipped up in minutes. Our brand new cookbook Good Food, Fast provides a wealth of delicious weekday meals that can be prepared and cooked in half an hour or less.

Good-Food-Fast-30-minute-recipes

Katy Hackforth

Take the 30 minute challenge!

Try our new book and see how long your chosen recipe takes.

We would love to see your results.

Take a couple of photos and put them up on our Flickr site.
http://www.flickr.com/photos/dairydiary/

Click “sign in” in the top right-hand corner.
Yahoo ID is dairydiary2010
Password is willoughby2010
If you already have a Yahoo ID please click “Sign in as a different user” at the bottom of the panel and then enter as above.

These three of our consumers did…..

Katy Hackforth:

Pear-and-Banana-Granola-Crumble“The day after we had had a horrendous 9 hr delay coming home from holiday my Mum and Dad asked us to go for Sunday tea! I said I would contribute by doing a pudding. It was 10 past 5 and we said we would be there for 6 – great opportunity to test the speedy recipes! I chose the Pear and Banana Granola Crumbles which said took 25 mins and served 4 – Perfect! I had all the ingredients bar the granola (sent James to the shop whilst preparing the other ingredients). So easy to make, just chopped all the fruit and put into ramekins with orange juice – topped with granola and butter mixture and in the oven for 15 mins! So simple that I decided we could have a three course meal and that I would make a starter.

I chose Leek, Potato and Bacon soup as again I already had all the ingredients from our post holiday supermarket shop! Chopped all the ingredients (modified slightly as we only had baby new potatoes rather than 1 medium sized), sautéed together with some butter, added stock and left to simmer. (Meanwhile getting the completed pudding out of the oven)! After 15 mins, blended it all together, added some milk and that was that! Soup was enjoyed by all even William (age 1), lamb dinner cooked by my Dad was followed by the Pear and Banana Crumbles with custard! Yum!”

Claire Nadin:

Tomato-soup-with-pesto-cream“We did two – Tomato Soup with Pesto Cream and Speedy Beef Stroganoff.

Both took exactly 30 mins. Both were very easy to make and were tasty. The recipes are ideal for midweek healthy teas!”

Gudrun Waskett:

Thai Spinach & Potato Soup“Today I made the Thai Spinach & Potato Soup. It was easy to make and easily feeds 2 – 3 people. It took slightly longer than 25 min as the potatoes took a bit longer.

But after 30 min I was finished and Mark was pleased to get some proper dinner. Even so he would have preferred it with Chicken but I liked the veggie option! I will definitely make it again.

Thanks for the cookbook. It gave me some good ideas.”

Win a copy of Good Food, Fast Dairy Cookbook

Win a copy of Good Food, Fast Dairy Cookbook

Win a copy of Good Food, Fast Dairy Cookbook

Good Food, Fast is packed with delicious, stress-free recipes that can be whipped up in just 30 minutes or less!

With 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.

Click here to enter the prize draw.

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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Win one of ten copies of Good Food, Fast the latest Dairy Cookbook

To celebrate the launch of the latest Dairy Coobook we are giving away 10 copies of Good Food, Fast.

Win a copy of Good Food, Fast Dairy Cookbook

Win a copy of Good Food, Fast Dairy Cookbook

Good Food, Fast is packed with delicious, stress-free recipes that can be whipped up in just 30 minutes or less!

With 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.

Click here to enter the prize draw.

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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Dairy Book of Home Cookery

Last Monday evening I took part in a very enjoyable research group with 13 ladies.

Each had been using the Dairy Book of Home Cookery over the past few weeks and had recorded their thoughts on it in the Dairy Diary.

Dairy Book of Home CookeryWe were trying to find out how to improve the book for its new launch next year – the overwhelming response was ‘don’t fix it if it aint broke’! Everyone who uses this book – from young to old – loves it! So with a few very minor teaks I think we can make a great book even better. The ‘tweaks’ we agreed on were:

  • Modern cover
  • New more contemporary recipe shots
  • Nutritional information for each recipe
  • Better portion sizes (this was its only criticism)
  • The addition of some new ‘classics’, such as wraps, tacos and risottos
  • Remove fondues!

As a Dairy Book of Home Cookery fan, do you have any suggestions for the new book?

Win a set of silicone cup cakesWin a set of muffin cases
Many like to use the book for baking. As a very special treat I have a set of 8 silicone muffin cases to give away.  To win visit http://www.dairydiary.co.uk/mailinglist.html

You will have to wait for a sneak preview of the Dairy Book of Home Cookery, but try these irresistible Orange Iced Cup Cakes from Good Food, Fast – Dairy Cookbook, available from September..

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Orange Iced Cup Cakes

Daintily iced buns, perfect for a girly coffee morning or tea party.

Orange Iced Cup Cakes

Time 25 minutes
Calories per cake 180 Kcal
Fat per cake 10.2g
of which saturated 6.1g
Makes 18 cakes
Suitable for vegetarians
Suitable for freezing without the icing

Butter 125g (4½oz), softened
Caster sugar 125g (4½oz)
Self-raising flour 125g (4½oz)
Baking powder ½ tsp
Eggs 2, beaten

For the butter icing
Butter 75g (3oz), softened
Icing sugar 150g (5oz), sifted
Orange 1, grated zest and 1 tsp juice
Sugar flowers to decorate

1 Preheat the oven to 190°C/Gas 5 and line 18 bun-tin holes with pretty paper cases.

2 Tip all the ingredients for the cake mix in a bowl (it is very important that the butter is at room temperature and thus softened). Using a hand-held electric whisk, mix well until the cake batter is smooth and creamy.

3 Divide the cake batter evenly between the bun cases. There is enough mixture to three-quarters fill each bun case, so don’t over fill or the mixture will go all over the oven. Bake in the oven for 12–15 minutes or until well risen, golden and cooked. Remove from the oven, transfer to a wire rack and leave to cool.

4 Meanwhile, make the butter icing. Beat the butter with a hand-held electric whisk or wooden spoon and gradually beat in the icing sugar. Beat in the grated orange zest and enough orange juice to taste and give a soft but not runny consistency.

5 When the cakes are cold, spread the orange icing on top and decorate with sugar flowers. For a special event, pop the iced buns in a pretty tin and pipe a letter on each cake to spell Happy Birthday or Happy Christmas.

6 Check on the internet for some great mail order cake decorating suppliers who stock coloured paper cases and dainty iced flowers to decorate these cakes for a very special occasion.

Recipe taken from Good Food, Fast – Dairy Cookbook.

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Pea and watercress soup with crispy pancetta

The peppery, sweet soup contrasts wonderfully with the salty pancetta.

Time 30 minutes
Calories per portion 275 Kcal
Fat per portion 12.1g
of which saturated 3.7g
Serves 6

Pea and watercress soupOlive oil 2 tbsp
Butter 15g (½oz)
Onion 1 large, chopped
Garlic 1 clove, peeled and finely chopped
Floury potato 1 large, cubed
Chicken stock 1.5 litres (2½ pints)
Frozen peas 900g (2lb)
Watercress 100g bag
Salt and freshly ground black pepper
Pancetta or thin rashers smoked streaky bacon 75g (3oz), chopped

Heat the oil and butter in a large saucepan, add the onion and garlic and cook gently for 5 minutes, until beginning to soften.

Add the potato and toss with the onion and garlic, then pour in the chicken stock and bring to the boil. Reduce the heat, cover the pan and simmer the soup for 15 minutes, until the potato is tender.Add the frozen peas and simmer for 3 minutes. Then add the watercress and stir in until wilted.

Remove from the heat, let it cool for a few minutes then purée with a hand-held electric wand or in a food processor or blender, until smooth. Return to the pan, if necessary, season to taste and keep warm over a gentle heat.Meanwhile, preheat the grill to hot.

Grill the pancetta or bacon for 2–3 minutes on each side, until crisp. Remove and drain on kitchen paper and then break up into pieces.Ladle the soup into warm bowls and top each with some of the pancetta pieces.

Cook’s Tip
Pancetta is cured pork and is usually sold ready-chopped near to the bacon in the supermarket..

Recipe taken from Good Food, Fast. Dairy Cookbook.

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