Tag Archives: Lakeland

Last chance to win a Touchscreen Air Fryer

Win a Lakeland Air Fryer

Last chance to enter!

Today is your last chance to win a Lakeland Touchscreen Air Fryer and enjoy healthier ‘frying’ with just a teaspoon of oil

Dairy Diary is giving you the chance to win this Lakeland Air Fryer. It cooks with little or no oil, so you can enjoy lighter versions of all your favourite foods without sacrificing the flavour.

Using just one teaspoon of oil to cook up to 500g of chips, it circulates hot air from all directions to cook food evenly for much lighter, perfectly ‘fried’ chips, meat, fish, poultry and seafood.

Competition closes midnight 6 November 2017, so enter now!

ENTER

Help us to choose the next Dairy Diary cover

A gentle reminder…

we need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY

#competition
#win
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Competition | Win a Touchscreen Air Fryer

Win a Lakeland Air Fryer

Win a Lakeland Touchscreen Air Fryer

Enjoy healthier ‘frying’ with just a teaspoon of oil

Dairy Diary is giving you the chance to win this Lakeland Air Fryer. It cooks with little or no oil, so you can enjoy lighter versions of all your favourite foods without sacrificing the flavour.

Using just one teaspoon of oil to cook up to 500g of chips, it circulates hot air from all directions to cook food evenly for much lighter, perfectly ‘fried’ chips, meat, fish, poultry and seafood.
ENTER
#competition
#win

A Game-Changing Hot Drink Plus a Fabulous Give-Away

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A Game-Changing Hot Drink
Plus a Fabulous Give-Away

Very occasionally you stumble across a game-changing new discovery.

For me, in the last 12 months, my foodie discoveries have been Chai tea, which I love to make with hot skimmed milk as a calciumtastic bedtime drink; cauliflower ‘rice’ – a tasty and nutritious carb-free side dish and comforting hot fruit infusions.

I first discovered fruit infusions on a
decadent trip to London to celebrate
my friend Kirstin’s 40th birthday.

Posh Pomelo & Melon fruit infusionWe enjoyed a spectacular ‘fashionista afternoon tea’ in the Berkley Hotel, Knightsbridge. With our fabulous array of goodies Kirstin ordered a Posh Pomelo & Melon fruit infusion as an alternative to ordinary leaf tea.

After a sneaky taste, all three of us were converts – wow. Nothing like the insipid nature of normal fruit teas, this infusion, made with dried fruits, was a revelation.

A while later our friend Gudi tracked fruit infusions down online and sent us a selection of Fr’cinni to enjoy at home.

These award winning Fr’cinnis are made using only the finest natural ingredients: air dried fruits, herbs and spices to create a taste experience like no other. Simply add 2-3 teaspoons to a cup or teapot, add hot water and drink hot or cool then chill. You can even eat the fruit afterwards.

Win-Frcinni-Fruit-Infusions

Spice Way, who produce Fr’cinni have kindly supplied us with a fabulous selection of infusions to give away, these include: Opulent Orange Chilli, Zesty Citrus, Green Tea with Ginger & Cinnamon, Amazing Apple, Fruit Earl Grey.

To be in with a chance of winning these and a gorgeous glass teapot – perfect for one cup click below.

Enter

To find out more about Frcinni click here https://www.spicewayuk.com/store/products/fr-cinni-fruit-infusions


 

And to accompany your fruit infusion why not bake this tasty teabread? Enjoy one or two slices then freeze the rest.

Banana & Sultana Loaf

Banana & Sultana Loaf

  • Servings: 8-10 slices
  • Print

Calories 176 per portion
Fat 0.4g (0g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Sultanas 225g (8oz)
  • Hot tea 300ml (½ pint)
  • Sunflower oil for brushing
  • Bananas 200g (7oz) weight with skins on
  • Light brown or caster sugar 110g (4oz)
  • Self-raising flour 225g (8oz)
  • Bicarbonate of soda 1 tsp
  • Ground cinnamon 1 tsp

Banana & Sultana Loaf Instructions

  1. Put the sultanas in a bowl and pour over the hot tea. Leave for 1 hour.
  2. Preheat the oven to 180°C/350°F/Gas 4. Lightly brush a 900g (2lb) loaf tin with a little oil and line the base with non-stick baking paper.
  3. Peel and mash the bananas in a large bowl. Add the sugar, flour, bicarbonate of soda and cinnamon, then stir in the sultanas and tea and mix thoroughly.
  4. Spoon the mixture into the tin, level the surface and cook for about 1 hour or until well risen and a skewer comes out cleanly when inserted in the cake.

To serve now: Leave the cake to cool in the tin, then loosen the edges and turn out, peel off the paper and slice.

To freeze: When the cake is cold, interleave the slices to be frozen with paper, then put them in a polybag, label and freeze. Use within 3 months.

To serve from the freezer: Thaw as many slices as required at room temperature for about 2 hours or until thoroughly defrosted.

Cook’s tip
You can use luxury mixed fruits in place of the sultanas, if you prefer. It tastes really good spread with a little butter.

Discover more recipes on the Dairy Diary website

 

#tripletested #win #competition

5 Fabulous Recipes for Autumn

5 Fabulous Recipes for Autumn

To celebrate the start of autumn on Wednesday I’d like to share with you this gorgeous collection of recipes from the 2016 Dairy Diary.

Each recipe is, of course, triple-tested and perfect for the season.

Recipes taken from Dairy Diary 2016.

 

Win a fabulous Cooking Set

WIN an amazing cooking set from Lakeland

To help you cook all these recipes in style we have a fabulous give-away:

  • Non-stick lidded frying pan
  • Professional non-stick oven tray
  • Oven-to-table casserole dish.

The competition is easy to enter…

Enter

 

 

 

You can buy the 2016 Dairy Diary here.

#dairydiary #britainsfavouritediary #tripletestedrecipes

Competition: Win 25 superb stack-a-boxes

Win Lakeland Storage Set

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Competition: Win 25 superb stack-a-boxes

 

To celebrate the launch of our much-awaited new cookbook, Fantastic Food for Less  we are offering the chance to win a superb set of Lakeland Stack-a-Boxes.

One of the best ways to waste less food is to store well and this huge set offers you the perfect solution. Giving years of service, these Stack-a-Boxes have become a staple in many kitchens.

They can be used in the fridge, freezer, microwave, store cupboard and dishwasher. All the kitchen storage you’ll ever need!

The Set comprises:

10 Stack-a-Boxes 400ml (12cm sq. x 4cm/4¾” x 1½”)
10 Stack-a-Boxes 750ml (12cm sq. x 8cm/4¾” x 3″)
5 Stack-a-Boxes 2.5 Litre (21 x 15 x 10cm/8¼” x 6″ x 4″)

Enter

 


Fantastic Food For Less cookbookFantastic Food for Less

Enjoy fantastic food and save money at the same time with the new Fantastic Food For Less cookbook.

It’s about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

Fantastic Food For Less features 100recipes that have been triple-tested to ensure perfect results first time!

  • Soups & Snacks
  • Main Courses
  • Desserts & Bakes

Available now for just £7.99

 

Try these mouthwatering recipes from Fantastic Food For Less

Fantastic Food For Less sample recipes

 

 

Read the blogs on our website. 

Friendship Month | Competition: Win 25 superb stack-a-boxes

Friendship Month

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Friendship Month

Competition: Win 25 superb stack-a-boxes

Friends, where would we be without them?

My select group of special ladies are my lifeline, my fashion/interiors consultants, my sanity and my guarantee for a great night out! They have seen me through many great times and difficult times too.

So, during Friendship Month I would like to
say thank you buddies – you’re the best!

As well as being fabulous, my pals also test all my recipes for me. As you may know, here at DD headquarters we insist that everything is triple-tested – once by the recipe writer, then by an amateur cook (my friends) and finally at shoot by the food stylist. This is to ensure that every recipe will work each and every time and also tastes delicious.

Win a set of 25 stack-a-boxes

Almost every recipe tested for our new cookbook, Fantastic Food for Less, got 9 or 10 out of 10 for taste so we know that this book is going to be a huge success.

And to celebrate the launch of Fantastic Food for Less this month we have this fabulous set of stack-a-boxes to give-away. You’ll wonder how you ever lived without them and this recipe book!

ENTER NOW

Win a set of 25 stack-a-boxes

And here’s a little taster from the book.

Autumn Vegetables with Feta

Autumn Vegables with FetaTime 50 minutes.
Per portion: 454 Kcal, 23g fat (8g saturated)
Serves 4

Butternut squash 450g (1lb), about ½ the squash
Sweet potato 450g (1lb)
Parsnips 450g (1lb)
Cumin seeds 1 tsp
Coriander seeds 2 tsp
Paprika 1 tsp
Olive or sunflower oil 4 tbsp
Salt and freshly ground black pepper
Runny honey 1 tbsp
Feta cheese 200g (7oz)
Chopped mint 2 tbsp to serve (optional)
Warmed pitta bread to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6. Cut the squash in half, scoop out the seeds and then peel away the skin. Peel the sweet potato and parsnips, then cut all the vegetables into similar-sized chunks.

2 Crush the cumin and coriander seeds in a pestle and mortar or improvise using a mug and the end of a rolling pin. Add the seeds and paprika to a large plastic bag with the oil and a generous amount of salt and pepper. Squeeze the bag to mix, then add the vegetables and shake.

3 Preheat a large roasting tin in the oven for 5 minutes, then tip the vegetables out of the bag into the tin and spread into an even layer. Roast  the vegetables for 30 minutes, turning once.

4 Turn the vegetables again and drizzle with the honey. Roast for 5–10 more minutes until browned around the edges. Crumble Feta over the top and scatter with mint, if using. Serve with warmed pitta if you like.

Cook’s tips
The beauty of this dish is that you can use whatever root vegetables you have available. Chop the leftover squash and use for soup: fry an onion, add the squash and 1 tbsp curry paste. Cook for 1 minute then cover with vegetable stock. Simmer until tender, then purée.

Recipe taken from Fantastic Food for Less.

Read the blogs on our website. 

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