Tag Archives: Hearty & Healthy

Cherry Yogurt Ice

Cherry Yogurt IceWhen cherries are plentiful, make a batch of this creamy low fat ice cream for a refreshing treat. You can also make it with raspberries, strawberries or blueberries. 

Preparation time 10 minutes
Freezing time 6 hours but less with an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g of which saturated 0.9g
Serves 8
Suitable for vegetarians + freezing

Low fat vanilla bio live yogurt 2 x 500g tubs
Semi-skimmed milk 6 tbsp
Caster sugar 25g (1oz)
Cherries 225g (8oz), halved and stoned

1 Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.

2 Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another3 hours until firm. Take the ice cream out of the freezer 10 minutes before serving.

Cook’s tip
If you have an ice-cream maker, put the yogurt mixture in and follow the manufacturer’s instructions, adding the cherries towards the end of the process.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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Chinese New Year

Chinese New Year will begin on 3 February 2011 which marks the start of the Year of the Rabbit – year 4709 on the Chinese Calendar!

Chinese Year of the RabbitThe date corresponds to the new moon in either late January or February. The Chinese calendar is different from that used in the United Kingdom. It is made up of a cycle of twelve years, each of them being named after an animal. This is very like our signs of the zodiac. Some people believe that people born in a particular year such as the year of the Dog will have some of the characteristics of that animal.

Did you know that the Dairy Diary has all the notable calendar dates you need?

Over a sixth of the people in the world celebrate Chinese New Year.
Customs vary in different parts of the world, but everywhere the main idea is the same. It is a time to remember the family and wish everyone peace and prosperity in the coming year.

So a neat second chance to kick-start failed new year resolutions and a great reason to cook some delicious Chinese-style dishes such as Oriental Chicken Stew from the  Hearty & Healthy, Dairy Cookbook.

Don’t forget your can still enter the competition to win a copy of Hearty & Healthy.

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Oriental Chicken Stew

This Chinese-style dish is low in fat but certainly not low in flavour. The ginger and soy sauce give a subtle kick to the taste of the other ingredients.

Oriental Chicken StewPreparation time 15 minutes
Cooking time 15 minutes
Calories per portion 313 Kcal
Fat per portion 6gof which saturated 1g
Serves 4
Suitable for freezing

Olive oil 1 tbsp
Skinless chicken breasts 4 x 110g (4oz), cubed
Garlic 2 cloves, peeled and crushed
Root ginger 2.5cm (1in) piece, peeled and grated
Reduced salt soy sauce 1 tbsp
Vegetable stock 350ml (12fl oz)
Carrots 2 large, peeled and cut into strips
Mangetout 75g (3oz), trimmed and sliced lengthways
Spring onions 8, trimmed and sliced
Cornflour 2 tsp
Straight-to-wok noodles 300g (11oz)

1 Heat the oil in a large frying pan or wok and add the chicken, garlic, ginger and soy sauce. Fry gently over a low heat for 8–10 minutes, stirring, until the meat has browned all over.

2 Add the vegetable stock and carrots and cook for 3 minutes. Then add the mangetout and spring onions and cook for a further 3 minutes, until the vegetables are just tender.

3 To thicken the sauce, mix the cornflour to a smooth paste with a little water. Add to the stock and bring to the boil, stirring.

4 Meanwhile, cook the noodles following the packet’s instructions. Strain the noodles and use to line four warmed bowls. Spoon the chicken and vegetables over the top and serve immediately while hot.

Cook’s Tip
Jars of ready chopped ginger are available in the herb and condiments section of the supermarket. It is a lot easier to use than rootginger!

Recipe taken from Hearty & Healthy, Dairy Cookbook.

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Win a Hearty & Healthy Dairy Cookbook

Win Hearty and Healthy Dairy Cookbook130 recipes to help you to eat well, keep well and enjoy great food.

So good in fact that your family and friends won’t even realise they are eating healthily!

No mean portions, just great wholesome food that’s low in calories and fat, but tastes fantastic. From snacks to desserts with lots of hints and tips to make it easy.

And because it’s a Dairy Cookbook you can be confident that the recipes will work perfectly every time!

To enter simply complete the entry form before 7 February.

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The importance of breakfast

Did you know it’s Farmhouse Breakfast Week?

The aim of the campaign is to raise awareness of the benefits of eating a healthy breakfast and demonstrate the variety on offer.

With one in four people regularly skipping breakfast, the challenge for the nation is to re-think the morning routine. For further information see http://www.shakeupyourwakeup.com/

Breakfast is the most important meal of the day.Breakfast is so important

When you wake up your energy reserves are low. What you choose to eat at breakfast affects your mood, physical and mental performance, weight and your general and long-term health.

If you miss breakfast you are likely to get hungry mid-morning and grab a snack that is high in calories and fat but low in nutrients and fibre.

Studies show that children who regularly eat a cereal based breakfast are healthier and less likely to be overweight. In fact teenagers who ate breakfast cereals more than five times a week weighed less, had a smaller waist size and lower blood sugar levels than those who rarely ate cereal.

But it is not just children that perform less well if they miss breakfast, other studies show that adults who ate breakfast tended to work faster, made fewer mistakes in logic tests and had better memory recall compared with breakfast skippers.

Research among adults shows that people who eat breakfast are more likely to be within the ideal weight range than people who skip breakfast.

So I won’t be skipping breakfast again! I do enjoy muesli and fruit, but at the weekend I often fancy something a little different. Eggs Florentine is a favourite – hearty, healthy and very quick to prepare.

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Eggs Florentine

A deliciously healthy variation on simple bacon and eggs.

Eggs Florentine from Hearty & Healthy Dairy CookbookWhite wine vinegar 2 tsp
Eggs 4
Baby spinach leaves 225g pack
Leek 1 large
Smoked bacon 4 rashers
Low fat natural fromage frais 4 tbsp
Ground nutmeg ¼ tsp

1 Half fill a deep frying pan with water and add the vinegar. Bring to the boil then reduce to a gentle simmer. Carefully break the eggs into the pan and cook for 5–6 minutes (or until cooked to your liking), occasionally spooning the water over the yolks to cook them evenly. Remove from the heat and keep warm in the water until ready to serve.

2 Meanwhile, rinse the spinach and pack into a saucepan without drying. Trim the leek and split lengthwise. Rinse under cold running water to flush out any trapped earth, and then shake well to remove excess water. Shred finely and mix into the spinach. Cover and place over a medium heat for 4–5 minutes until wilted.

3 Preheat the grill to hot and grill the bacon rashers until cooked, turning once.

4 Meanwhile, drain the spinach and leek by pressing against the side of a colander or sieve to remove as much liquid as possible, and return to the saucepan. Stir in the fromage frais and nutmeg and add seasoning to taste.

5 To serve, divide the spinach between two warm serving plates. Drain the eggs using a slotted spoon and place two on top of each pile. Dust with extra nutmeg and black pepper, if liked, and serve immediately with slices of hot toast and grilled smoked bacon.

Cook’s tip
Spinach might look bulky when its fresh, but it wilts and reduces in size very quickly when cooked. Its flavour is intense, which is why some fromage frais stirred into the cooked spinach works so well.

Recipe taken from Hearty & Healthy Dairy Cookbook

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