Tag Archives: Just For One Or Two

Just For One Or Two cookbook back in stock plus a special Valentine’s Day menu

Hot off the press!
Our sell-out cookbook is now back in stock!

Just For One Or Two cookbookJust for One or Two is one of the fastest selling cookbooks we have ever published. Selling out well before Christmas, it proved to be a real favourite with our customers.

After many requests we have reprinted, and it’s now back in stock and available to order online here <link> or by calling 01425 463390.

Not only is it perfect for single and couples,
it’s also a great ‘date night’ cookbook for families
who have young children and find it difficult to
escape for a meal out.

So why not make every day delicious with Just for One or Two?

READ MORE

 

A very special (but super-easy) Valentine’s Day menu.

For romantics out there here’s a gorgeous menu of recipes from the book to cook for (or with) your other half on Valentine’s Day.

Mushrooms with Goat’s Cheese

Beef Steak with Peppercorn Sauce & Potato Wedges

Crêpes with Brandy Marmalade Sauce

Have fun!

And don’t forget to look out for our competition to win a fabulous Breville Crêpe Maker. Coming very soon.


 

Mushrooms with Goat's Cheese

Mushrooms with Goat’s Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 185 per portion
Fat 12g (7g sat) per portion
Suitable for vegetarians

Ingredients

  • Large flat mushroom 2, wiped
  • Shallot 2, peeled and finely chopped
  • Fresh white breadcrumbs 30g (½oz)
  • Butter 30g (½oz), melted
  • Chopped thyme 2 tsp, plus leaves to garnish
  • Salt and freshly ground black pepper
  • Goat’s cheese 50g round slice
  • Salad leaves to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Remove the stalks from the mushrooms. Chop the stalks finely and then mix with the shallots, breadcrumbs, melted butter, thyme and seasoning.
  2. Pack the mixture into the mushrooms. Place on a baking sheet and cook in the centre of the oven for 15 minutes.
  3. Place the cheese on the mushrooms and sprinkle with a few extra thyme leaves. Return to the oven for a further 10–15 minutes, or until the cheese starts to melt and turn golden. Remove from the oven, sprinkle with black pepper and serve immediately with a few salad leaves if liked.

Cook’s tips

Mushrooms don’t need peeling; just wipe with a clean, damp cloth or small mushroom brush to remove any dirt.

This recipe is ideal fo using up any leftover cheese; instead of goat’s cheese use any sliced soft cheese or grated hard cheese of your choice.

You could use a pinch of dried thyme instead of fresh.

You could also add a little lemon zest to the stuffing mixture if you like.

 


 

Beef Steak with Peppercorn Sauce & Potato Wedges

Beef Steak with Peppercorn Sauce & Potato Wedges

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 747 per portion
Fat 62g (30g sat) per portion

Ingredients

  • Olive oil 2 tbsp plus 3 tsp
  • Potatoes 2, peeled and cut into wedges
  • Salt and freshly ground black pepper
  • Onion 1 small, peeled and finely chopped
  • Garlic 1 clove, peeled and finely chopped
  • Whole black peppercorns 2 tsp, lightly crushed
  • Beef stock 150ml (¼ pint)
  • Double cream 150ml pot
  • Beef rump steaks 2
  • Mixed salad 50g packet, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Pour 2 tablespoons oil into a roasting tin and place in the oven to heat up.
  2. Meanwhile, put the potatoes in a pan of water, bring to the boil and simmer for 2 minutes. Drain well and rough up the edges by shaking in the pan.
  3. Remove the roasting tin from the oven and carefully add the wedges. Season with salt and pepper. Using a long handled spoon, coat the potato wedges in the oil and spread out in the tin.
  4. Return the tin to the oven and cook for 45–50 minutes until crisp, turning after 20 minutes.
  5. To make the sauce, heat 2 teaspoons oil in a small heavy-based frying pan over a medium heat. Add the onion and garlic and cook for about 5 minutes until softened, stirring frequently.
  6. Add the peppercorns and 4 tablespoons of the beef stock. Simmer until almost all the liquid has evaporated, then add the leftover stock with the cream and bring to the boil. Simmer until reduced and thickened, stirring occasionally. Season to taste.
  7. For the steaks, preheat a griddle until hot. Brush 1 teaspoon oil onto both sides of the steaks, then cook according to taste. Usually, for rare cook for 2 minutes on each side, for medium cook for 3–4 minutes on each side, and for well done cook for 4–6 minutes on each side. Leave to rest for a few minutes.
  8. Serve the steaks with the potato wedges, salad and the peppercorn sauce.

 


 

Crêpes with Brandy Marmalade Sauce

Crêpes with Brandy Marmalade Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 25g (1oz)
  • Egg 1
  • Semi-skimmed milk 60ml (2fl oz)
  • Sunflower oil 3–4 tbsp
  • Marmalade 3 tbsp
  • Brandy 2 tbsp

Instructions

  1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
  2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
  3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
  4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
  5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.

Cook’s tips
If you don’t have brandy, simply add 2 tbsp water instead.
You could serve the crêpes with a scoop of vanilla ice cream if you like.


 

#justforoneortwo

#recipesfortwo

#tripletested

#valentinesday

Competition | Win one of 10 Dairy Diary & Cookbook packages

Win one of 10 Dairy Diary & Cookbook packages

Win one of 10 Dairy Diary & Cookbook packages

Dairy Diary is offering you the chance to win one of 10 Dairy Diary and Just For One Or Two cookbook packages.

Enter


 

Dairy Diary 2016

Dairy Diary 2016 with lots of writing spaceBritain’s best-selling home diary provides day-to-day inspiration and practical information at your fingertips and all faster to access than any mobile device!

  • Clear week-to-view 2016 diary
  • Easy-to-prepare inspirational recipes
  • Essential kitchen and home information
  • Budgeting, conversions, addresses,
  • and lots more…

That’s why it’s Britain’s favourite.


 

#competition #dairydiary #2016diary

 

 

Five Easy Meals for One That Taste Fantastic!

Five Easy Meals for One from Just For One Or Two cookbook

 .

Cooking for one can be enjoyable, delicious and rewarding.

Unlock your taste buds once more and delight in rediscovering great ingredients and creating your own meals. Cooking for one can be enjoyable, delicious and rewarding.

It’s tempting to reach for a ready meal when cooking for one, but these convenience foods are often tasteless and can contain hidden additives.

With a little inspiration, a handy shopping
list and easy-to-follow instructions cooking
for one needn’t be arduous. In fact, quite
the opposite, it can be a real pleasure.

And with recipes written specifically for one person, there’s no need to worry about wasted ingredients and conundrums, such as how to halve an egg!

From fabulous fish dishes to perfect puds, there’s something to tempt everyone who wants to enjoy delicious food.

Whip up a fabulous Prawn Cocktail Pasta in less than 15 minutes, put your feet up and enjoy a good book while Lemon & Thyme Poussin roasts beautifully in the oven, or indulge in succulent Roasted Strawberries with Lemon Ripple.

Just For One Or Two cookbookJust for One or Two cookbook is our brand new cookbook, which provides straightforward recipes for gorgeous meals and desserts written specifically for one or two people. 

READ MORE

 

 

 

 

 

 


 

Prawn Cocktail Pasta

Prawn Cocktail Pasta from the Just For One Or Two cookbook

Prawn Cocktail Pasta

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 465 per portion
Fat 17g (10g sat) per portion

Ingredients

  • Dried linguine 75g (3oz)
  • Tomato purée 2 tsp
  • Crème fraîche 2–3 tbsp
  • Worcestershire sauce a few dashes
  • Tabasco a good dash Lemon 2 tsp juice
  • Cooked and peeled coldwater prawns 75g (3oz), defrosted, if frozen
  • Little Gem leaves 3–4
  • Paprika for sprinkling

Instructions

  1. Cook the pasta in a saucepan of boiling water for according to the packet’s instructions.
  2. Meanwhile, mix the tomato purée, crème fraîche, Worcestershire sauce, tabasco and lemon juice together in a bowl.
  3. Drain the pasta, put it back in the pan, on a low heat, add the sauce and prawns and warm through. Then tear in the lettuce leaves and serve in a warmed bowl, dusted with paprika.

Just For One Or Two cookbook.


 

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

Lemon & Thyme Roast Poussin

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 596 per portion
Fat 40g (9g sat) per portion

Ingredients

  • Potato 1 large, peeled and cut into chunks
  • Olive oil 1 tbsp
  • Salt and freshly ground black pepper
  • Poussin 1, preferably corn-fed
  • Dried thyme a large pinch
  • Lemon 1, grated zest and juice
  • Fine green beans 110g (4oz), trimmed, to serve

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6.
  2. Add the potato to a pan of boiling water, bring back to the boil and simmer for 5 minutes.
  3. Drain the potatoes, then shake them in the pan to rough up the edges a little. 4. Meanwhile, place 2 teaspoons of the oil in a small roasting tin, pop the tin in the oven and heat for about 5 minutes.
  4. Add the potatoes to the hot oil, using a long-handled spoon – watch out as the oil will splatter. Baste the potatoes in the oil, season well then push them to the edge of the tin.
  5. Place the poussin in the centre of the tin. Drizzle with a teaspoon of oil and sprinkle generously with the thyme and salt and pepper.
  6. Roast the poussin and potatoes for 25 minutes. Then scatter the lemon zest and juice over the poussin and baste it with any juices from the tin.
  7. Return to the oven and roast for a further 20–25 minutes or until the poussin is cooked through (see the tip, below) and the potatoes are crisp.
  8. Transfer the poussin to a warmed serving plate and serve with any juices from the tin, the roast potatoes and fine green beans.

Just For One Or Two cookbook.


 

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

Fillet Steak with Chimichurri Sauce

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 684 per portion
Fat 51g (11g sat) per portion

Ingredients

  • Red chilli 1, deseeded and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Chopped curly parsley 2–3 tbsp
  • Dried oregano ½ tsp
  • Salt and freshly ground black pepper
  • Red wine vinegar 2 tbsp
  • Olive oil 5 tbsp
  • Small new potatoes 150g (5oz), scrubbed
  • Fillet steak 1
  • Olive oil 1 tsp
  • Leafy salad to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/ Gas 6.
  2. To make the sauce, mix together the chilli, garlic, parsley and oregano with a pinch of salt and the vinegar and 2 tablespoons of the oil. Cover and leave to stand for 30 minutes.
  3. Meanwhile, add the potatoes to a pan of boiling water, cover, then simmer for 5minutes until just tender.
  4. Drain the potatoes then tip into a roasting tin, drizzle with 2 tablespoons of the oil and season. Cook in the oven for about 30 minutes until tender, basting them in the oil halfway through.
  5. Meanwhile, cook the steak. Heat a griddle until hot and brush both sides of the steaks with oil then season. Add the steak to the grill and cook according to taste. Usually, for rare, 3–4 minutes on each side and for medium, 5–7 minutes on each side, but the exact time depends on the thickness of the steak. Leave to rest for 5 minutes.
  6. Drizzle the steak with the sauce and serve with the potatoes and salad.

Just For One Or Two cookbook.


 

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

Fresh Fruit with Chocolate Dip

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion

Ingredients

  • Dark chocolate 35g (1½oz), broken into pieces
  • Milk 1 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 175g (6oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

Just For One Or Two cookbook.


 

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

Roasted Strawberries with Lemon Ripple

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 378 per portion
Fat 31g (20g sat) per portion

Ingredients

  • Strawberries 110g (4oz), hulled
  • Butter 15g (½oz)
  • Orange 1 tsp grated zest and 1 tbsp juice
  • Caster sugar 1 tsp
  • Crème fraîche 3 tbsp
  • Lemon curd 2 tsp

Instructions

  1. Preheat the oven to 220°C/425°F/Gas 7. Spread the strawberries in one layer in a small ovenproof dish. Dot with the butter and sprinkle with the orange zest and juice and the sugar. Roast for 10–12 minutes until soft but still keeping their shape.
  2. Spoon the strawberries and juices into a dish. Gently swirl the lemon curd into the crème fraîche and then spoon into the dish. Serve immediately.

Just For One Or Two cookbook.


 

#cookingforone #recipes #dairydiary

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