This Dairy Diary recipe is a delicious savoury bread perfect to serve with soup on #homemadesoupday.
Savoury Bacon & Herb Loaf
Calories 327 per portion
Fat 11g (5g sat) per portion
Suitable for freezing
- Streaky bacon 50g (2oz), chopped
- Onion 1, peeled and finely chopped
- Celery 2 sticks, chopped
- Self-raising flour 225g (8oz)
- Butter 25g (1oz), softened
- Milk 150ml (¼ pint)
- Egg 1, beaten
- Chopped parsley 1 tbsp
- Dried mixed herbs ½ tsp
- Preheat oven to 180°C/160°fan/Gas 4. Grease a 450g (1lb) loaf tin or 16cm (6in) cake tin.
- Dry fry bacon in a frying pan for 2 minutes, then add onion and celery and cook for 5 minutes until soft.
- Sift flour and ½ tsp salt into a bowl and rub in butter.
- In a jug mix milk with egg and herbs and season. Add to dry ingredients with bacon mixture and mix together. Spoon into tin and bake for 50-60 minutes until risen and golden. Cool on a rack.
Marvellous Easter Makes Made Easy
(and other tongue-twisters)
With the wind still whistling around our ears, rain pelting the windows and the clocks waiting another few weeks before they go forward, it’s easy to get despondent.
Lift the mood by creating something
lovely for Easter, and maybe give
one of your creations as a gift.
I have been recipe testing for the next diary recently and to save my waistline from ‘just one more taste’ I have been giving out little parcels of food to neighbours and to teachers/acquaintances at the school gate. People have been genuinely thrilled to receive something unexpected (and yummy of course!) and it really brightens my (and hopefully their) day.
So…..here are three ideas for easy Easter treats to share:
Easter Egg Cake Pops
Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians
- Plain Madeira cake 285g pack
- Chocolate spread 5 tbsp
- White chocolate 225g (8oz), broken into pieces
- Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles
- Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
- Place on a tray lined with non-stick baking paper and chill for 1 hour.
- Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
- Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
- If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.
Woven Easter Card
- Selection of narrow ribbons
- Card with oval hole
- Choose a selection of ribbons in similar colours. Cut into strips slightly longer than the length of the oval.
- On the reverse of the oval attached a piece of ribbon (at the top left only) with a piece of tape. It should hang vertically down the length of the edge of the oval. Attach a second ribbon next to it to create a ribbon ‘fringe’ behind the oval.
- Cut more ribbon slightly wider than the width of the oval.
- Attach a piece of ribbon at the top of the oval but this time horizontally. Weave the ribbon in and out of the other ribbons to create a woven effect. Attach to the back with tape. Repeat until the oval is filled with the woven ribbon pattern.
Mini Egg Rocky Road
- Butter 110g (4oz)
- Milk chocolate 110g (4oz), chopped
- Digestive biscuits 110g (4oz)
- Chocolate mini eggs 110g (4oz)
- Marshmallows 110g (4oz), chopped
- Dried cranberries 25g (1oz)
- Line an 18cm (7in) square baking tin with cling film.
- Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
- Put biscuits into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with mini eggs, marshmallows and cranberries.
- Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.
Top Tips for Wrapping Foodie Gifts
Homemade cakes and bakes make a tasty and thoughtful gift but can be tricky to wrap. Don’t worry though! Help is at hand!
You can buy lovely boxes and bags from your local kitchen shop, or a craft supplier like Hobbycraft. Make them prettier with simple embellishments, such as ribbons, twine and buttons, and a handmade tag.
For my Christmas tags I buy a cheap pack of plain white luggage labels from the supermarket or post office and decorate them.
I save old wrapping paper and craft paper offcuts, Christmas cards and ribbons (saved from gift bags and cut from inside dresses!) and group them into colours.
I then trim some paper to fit the tag with my paper cutter, stick on using double-sided tape and top with a piece of ribbon and a button or a paper shape cut out using a simple paper punch.
There are lots more ideas for fabulous ways to wrap and label your gifts.
See our Pinterest board for further inspiration (there are lots of scrummy gifty recipes too).
Happy wrapping everyone!