Tag Archives: Ham

Recipe of the Week | Ham & Cheese Soufflé

Ham & Cheese Soufflé from Dairy Diary Favourites

This totally scrumptious soufflé from our new cookbook, Dairy Diary Favourites, is surprisingly easy to prepare.

Ham & Cheese Soufflé

  • Servings: 4 as a starter
  • Difficulty: easy
  • Print

Calories 560 per portion
Fat 38g (20g sat) per portion

Ingredients

  • Butter 25g (1oz), plus extra for greasing
  • Fresh breadcrumbs 25g (1oz)
  • Plain flour 25g (1oz)
  • Milk 150ml (¼ pint)
  • Salt and freshly ground black pepper
  • Sweet or hot paprika ½ tsp
  • Eggs 4 large, separated
  • Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
  • Parmesan 25g (1oz), grated, plus extra for sprinkling
  • Snipped chives 3 tbsp
  • Ham 150g (5oz), cut into thin strips

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides. Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string).
  2. Melt the butter in a saucepan and add the flour then the milk. Bring to the boil, whisking continuously. Season and add the paprika. Allow to cool a little then beat in the egg yolks. Fold in the cheeses, chives and ham.
  3. In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce. Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese.
  4. Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch. Serve immediately (remove the paper at the table).

Cook’s tip.
A soufflé always looks spectacular when taken out of the oven but they quickly lose volume so get your diners sitting at the table before you take it out of the oven. Adding a paper collar around the edge of the dish helps keep the height and stops the soufflé mixture over-spilling the dish during cooking.

 

Dairy Diary Favourites cookbookRecipe taken from the new Dairy Diary Favourites cookbook.

#delicious

#souffle

#dairydiaryfavourites

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Celebrating 35 years of fantastic customers!

Dairy Diary Favourites cookbook

.

Celebrating 35 years of fantastic customers!

As a child, daily I watched my parents go out to work in jobs they hated. They rarely moaned but I knew they were unhappy in their work and just did what needed to be done to pay the bills.

I thought that this was what life was like as an adult and I didn’t particularly relish the prospect. So, when I found a job I loved (this one!) it came as a very pleasant surprise.

One of the main reasons that I love my job is
the support and loyalty we receive from our
customers. It is a delight to work on a product
that is enjoyed and cherished by so many.

I attended a conference last week held by one of our dairy customers and it talked about how much trust customers have in their milkman. It made me think about our consumers and the trust we have too. It’s a big responsibility to create a book that’s loved and trusted but year-after-year we are inundated with letters and phone calls of praise.

One of our customers even shared with us her love of diary keeping (and the Dairy Diary) in a Radio 4 Listening project. It’s a sad listen as Rachel has suffered devastating tragedy but she continues to document her daily life.

http://www.bbc.co.uk/programmes/b04kf5zq

We also received a letter from a loyal purchaser who has had every single edition of the Dairy Diary since its inception but has never written in a single one as she loves them too much! She charmingly referred to them as her ‘old friends’.


 

Plus my family favourite recipe

Dairy Diary is 35 years old this year and we celebrate this with our new cookbook; Dairy Diary Favourites. It features 100 much-loved recipes, including at least one from every single edition.

I’ve struggled to choose my favourite as there are so many but this is one that is always a winner with my family – and it’s easier than you think!

 

Ham & Cheese Soufflé from Dairy Diary Favourites

Ham & Cheese Soufflé

  • Servings: 4 as a starter
  • Difficulty: easy
  • Print

Calories 560 per portion
Fat 38g (20g sat) per portion

Ingredients

  • Butter 25g (1oz), plus extra for greasing
  • Fresh breadcrumbs 25g (1oz)
  • Plain flour 25g (1oz)
  • Milk 150ml (¼ pint)
  • Salt and freshly ground black pepper
  • Sweet or hot paprika ½ tsp
  • Eggs 4 large, separated
  • Cheddar cheese 110g (4oz), grated, plus extra for sprinkling
  • Parmesan 25g (1oz), grated, plus extra for sprinkling
  • Snipped chives 3 tbsp
  • Ham 150g (5oz), cut into thin strips

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease a 1-1.2 litre (1½-2 pint) soufflé dish and sprinkle breadcrumbs over the base and sides. Wrap the sides of the dish in double thickness non-stick baking paper to stand 4cm (1½in) above the top of the dish (tie with string).
  2. Melt the butter in a saucepan and add the flour then the milk. Bring to the boil, whisking continuously. Season and add the paprika. Allow to cool a little then beat in the egg yolks. Fold in the cheeses, chives and ham.
  3. In a separate bowl whisk the egg whites until stiff, then gently fold into the sauce. Pour the soufflé mixture into the prepared dish and sprinkle with extra cheese.
  4. Place the dish on a baking tray and bake for 35-40 minutes until well risen, golden brown and feels firm but springy to the touch. Serve immediately (remove the paper at the table).

Cook’s tip.
A soufflé always looks spectacular when taken out of the oven but they quickly lose volume so get your diners sitting at the table before you take it out of the oven. Adding a paper collar around the edge of the dish helps keep the height and stops the soufflé mixture over-spilling the dish during cooking.

 

To find out more about Dairy Diary Favourites, click here.

#delicious

#souffle

#dairydiaryfavourites

Top tips for spending less and eating well in January

Half price sale

.

Top tips for spending less and eating well in January

Back to reality and time to reign back a little. After an indulgent time, January is a good month to eat a little less and spend a lot less.

To do this, I shall be planning all our meals in advance, so I can keep track of what we eat and what we spend.

Taking inspiration from our cookbook,
Fantastic Food for Less, which advocates
forward planning, making a shopping list
and sticking to it!

Dairy Diary recipeI have decided to make planning easier for us by first listing all our favourite meals (including the recipes that we most like from our cookbooks). This seems quite an arduous task, but once done I can print and laminate our list and glance at it for inspiration each time I plan our weekly meals (which are written on each day in the Dairy Diary).

No more umming and aaahing about what to eat each week, and by making a list of our meals and sticking to my shopping list, we should waste less and spend less too!

 

Half-price cookbook sale!

For more tips on how to save money and waste less food, as well as 100 delicious low-cost recipes see Fantastic Food for Less.

AND just for this week, it’s half price!

 

Here’s a taster of what Fantastic Food has to offer…..

 

Pea and Ham Quicke recipe

Pea & Ham Quiche

Time 1 hour
Per portion: 608 Kcal, 44g fat (22.1g saturated)
Serves 6
Suitable for freezing

Ready-made shortcrust pastry 375g (13oz)
Eggs 4, beaten
Crème fraîche 250ml tub
Salt and freshly ground black pepper
Frozen peas 110g (4oz), defrosted
Spring onions 3, trimmed and finely chopped
Ham 250g (9oz), chopped into chunks
Double Gloucester cheese 75g (3oz), grated
Mixed leaf salad to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Fold the pastry in half and then roll out until a little larger than a 23cm (9in) fluted flan tin. Lift the pastry over the rolling pin, drape in the tin then ease up the sides pressing it in place with your fingertips. Trim the top of the pastry so that it stands a little above the top of the tin. Prick the base of the pastry and then chill for 15 minutes.

3 Line the pastry case with non-stick baking paper and baking beans and bake blind for 15 minutes.

4 Meanwhile, in a jug, mix together the eggs and crème fraîche and season well with salt and pepper.

5 Remove the paper and beans from the pastry case and reduce the oven temperature to 180°C/350°F/Gas 4. Pour in the creamy mixture and then evenly sprinkle in the peas, spring onions, ham and grated cheese.

6 Return the quiche to the oven and bake for 25–30 minutes, until it is just set and golden. Serve with a mixed salad if you like.

A Fabulous Food For Less recipe.

 

 

 

 

 

 

 

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