Shred, slice and grate a variety of fruit, veg, cheese and even nuts in seconds.
The fast and easy
way to get your 5-a-day!
This versatile, safe and handy gadget is a must have for every modern kitchen.
The 150W motor makes food preparation effortless. It is also very easy to clean and dishwasher safe.
This versatile, safe and handy gadget is a must have for every modern kitchen.
The 150W motor makes food preparation effortless. It quickly grates, shreds or slices a variety of fruit, vegetables, cheese and even nuts. It is also very easy to clean and dishwasher safe.
Fresh Express is fun to use, safe, and easy to clean. It quickly grates, shreds or slices a variety of fruit, veg, cheese and even nuts.
The fast and easy way to get your 5-a-day!
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Watch the Moulinex video for more product information.
This Sausage & Leek Supper recipe is perfect for St David’s Day! Celebrate with this hearty dish or enjoy this recipe any time. A recipe from The Dairy Book of Home Cookery. For more delicious recipes visit the Dairy Diary Recipe Collection.
An all-in-one pot recipe that’s great for family cooking, but make sure it’s a big pot! It provides fibre, protein and carbohydrate and so needs no accompaniment. If left to stand, the pasta will absorb the sauce, so if it gets too thick, just add boiling water and stir well.
This is another fabulous recipe from Hearty & Healthy Dairy Cookbook, available from our website now for a staggering £2.99 (plus £2.00 P&P). Order now this offer ends Sunday 28 February.
Preparation time 10 minutes
Cooking time 35 minutes
Calories per portion 445 Kcal
Fat per portion 10g
of which saturated 2.6g
Serves 4
Olive oil 2 tsp
Pork fillet 375g (13oz), trimmed of any visible fat and sinew and cut into 1cm (½in) cubes
Onion 1, peeled and sliced
Green pepper 1, deseeded and sliced
Garlic 2 cloves, peeled and crushed
Red chilli 1, deseeded and finely chopped
Cumin seeds 2 tsp
Passata 500g (1lb 2oz)
Chicken stock 750ml (1¼ pints)
Pasta, e.g. penne 175g (6oz)
Cannellini beans 420g can, drained and rinsed
Chopped parsley 4 tbsp
1 Heat the oil in a deep saucepan, add the pork and let it colour all over for 5 minutes. Add the onion, green pepper, garlic and chilli and cook for another 5 minutes. Sprinkle cumin seeds into the pan and stir well. Cook for another minute.
2 Pour in the passata and stock, bring to the boil then add the pasta. Bring it back to the boil and add the beans and half the parsley. Season to taste and stir well.
3 Cook, uncovered, over a low to medium heat for 15 minutes, stirring occasionally, until the pasta is just tender and coated in a thick sauce (add a little hot water if the sauce gets too thick).
4 Sprinkle with the rest of the parsley and then let the stew stand for 5 minutes before serving straight from the pot.
Cook’s tip
With the cumin seeds and chilli this dish could be quite spicy (depends on the chilli). Take the heat out by adding some tomato ketchup or sugar.
Recipe taken from Hearty & Healthy Dairy Cookbook
Egg and Bacon Toastie
Preparation time 15 minutes
Cooking time 5 minutes
Calories per toastie 275 Kcal
Fat per toastie 12g
of which saturated 3.2g
Makes 1 toastie
Egg 1, hard-boiled
Light mayonnaise 1 tsp
Low fat natural fromage frais 1 tsp
Mustard powder a pinch
Lean unsmoked back bacon 2 rashers, trimmed of any visible fat
Wholemeal bread 1 large slice
Cherry tomatoes 3
Wild rocket leaves or watercress sprigs a handful
1 Peel and mash the egg and mix with the mayonnaise, fromage frais and mustard. Set aside until ready to serve.
2 Preheat the grill to medium/hot and cook the bacon on the grill rack for about 5 minutes, turning halfway through, until golden and crisp. Drain on kitchen paper and keep warm. Toast the bread lightly on each side.
3 To serve, arrange the bacon on the toast and pile the egg on top. Cut each tomato in half and place on top and sprinkle with a few rocket leaves. Season with black pepper and serve immediately.
Recipe taken from Hearty & Healthy Dairy Cookbook.
Vegetable Curry
The carrots are an excellent source of beta-carotene, which our bodies turn into vitamin A. Betacarotene also acts as an antioxidant, protecting cell membranes.
Preparation time 5 minutes
Cooking time 25 minutes
Calories per portion 249 Kcal
Fat per portion 3g
of which saturated 0.9g
Serves 4
Suitable for vegetarians
Spray oil a few bursts
Onion 1, peeled and chopped
Curry powder 1 tbsp
Paprika 1 tsp
Tomato purée 2 tsp
Lemon juice 2 tsp
Apricot jam or redcurrant jelly 1 tbsp
Semi-skimmed milk 300ml (½ pint)
Raisins or sultanas 50g (2oz)
Carrots 400g (14oz), peeled and sliced
Cauliflower 400g (14oz), broken into florets
Potatoes 400g (14oz), peeled and cubed
1 Spray a large pan with oil and add the onion. Fry gently for a few minutes, without browning. Add the curry powder and paprika and cook for a further 2–3 minutes.
2 Add the tomato purée, lemon juice, jam or jelly, milk and raisins or sultanas. Bring to the boil and then simmer, uncovered, for 10 minutes.
3 Meanwhile, cook the vegetables in a pan of boiling water for 5–10 minutes, until tender, adding shredded green cauliflower leaves, if any, for the last 2 minutes.
4 Drain the vegetables and stir them into the curry sauce. Simmer until all vegetables are tender, topping up with extra milk if sauce boils dry. Serve the curry with basmati or brown rice.
Cook’s tip
If you want to serve with raita, simply mix some chopped mint and cucumber with low fat natural yogurt.
Recipe taken from Hearty & Healthy Dairy Cookbook.
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