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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

Eat Out, In Valentine’s Day

Eat Out, In this Valentine's Day

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Eat Out, In: The easiest and tastiest Valentine’s Day menu ever

The whole point of Valentine’s Day is to enjoy time with your other half. So if you choose to eat at home rather than visit a restaurant (who may well inflate their prices for the privilege of dining with them on February 14th!), you will want a menu that gives you maximum time together rather than hours slaving in the kitchen.

These delicious recipes deliver maximum
flavour but allow you to prepare ahead, so
that you can enjoy each other’s company.

 

This speedy salad takes only 5 minutes to prepare yet tastes divine. The mix of textures and the contrast between the sweet pears and the salty Stilton works beautifully.

Pear & Stilton Salad

Starter: Pear & Stilton Salad

Time required 5 mins.
Per portion: 493 Kcal, 39g fat (11.4g saturated)
Suitable for vegetarians
Serves 2

Mixed leaf salad 50g (2oz)
Chicory 1 head, halved, leaves separated and torn into large pieces
Conference pears 2, cored and sliced
Stilton cheese 75g (3oz), crumbled
Walnut pieces 25g (1oz)
Walnut oil 1 tbsp
Extra virgin olive oil 2 tbsp
Lime 1, juice only
Salt and freshly ground black pepper
Par-baked rolls 2, warmed, to serve, optional

1 Put the prepared salad and chicory leaves in a bowl. Add the pears to the bowl with the Stilton followed by the walnut pieces. Drizzle with the oil and lime juice, mix gently and season with salt and pepper.

2 Arrange the salad neatly in the centre of two large plates and serve at once with a warmed par-baked roll per person.

Recipe taken from Clever One Pot cookbook.

 

Cod loin is a really meaty fish, which works brilliantly with Pancetta. The veg is cooked in the oven with it, so all you need to do is heat a pre-prepared packet of rice or mixed grains and your whole meal is done.

Cod in pancetta

Main: Roasted Cod Loin wrapped in Pancetta

Time required 30 mins.
Per portion: 358 Kcal, 23g fat (4.8g saturated)
Serves 2

Cod loin 2 pieces, 150–175g (5–6oz) each
Smoked sliced pancetta 8–10 slices, weighing about 50g (2oz)
Olive oil 2 tbsp
Salt and freshly ground black pepper
Asparagus tips 125g (4½oz), trimmed
Ready-to-eat mixed grains 250g packet (found in the couscous/rice aisle of the supermarket) to serve, optional
Light mayonnaise 2–3 tbsp
Lime ½–1, juice only

1 Preheat the oven to 200°C/400°F/Gas 6. Generously wrap the cod loins in pancetta. Drizzle a little oil in a roasting tin and pop the cod loins on top of the oil. Drizzle the loins with a little more oil, season with pepper and roast in the oven for 10 minutes.

2 Meanwhile, tip the remaining oil into a plastic food bag. Add the asparagus tips and season with salt and pepper. Shake gently so the asparagus is lightly coated in oil.

3 Remove the cod loins from the oven, baste the pancetta with the juices in the pan and add the asparagus spears, making sure they are in a single layer. Roast for a further 8–10 minutes until the cod loins are cooked through and the asparagus is tender.

4 Heat the mixed grains (if using) in the microwave according to the packet’s instructions. Flavour the mayonnaise with lime juice, adding it gradually so it doesn’t split the mayonnaise, and season with salt and pepper to taste.

5 To serve, set a spoonful of mixed grains on each plate, pop the cod loin on top and arrange the asparagus spears neatly to the side. Serve at once with the lime mayonnaise.

Recipe taken from Clever One Pot cookbook

 

Make ahead and chill until you’re ready to pop it into the oven and then take time to saviour this decadent treat, served warm with a good drizzle of ready-made custard.

Marmalade Bread & Butter Pudding

Dessert: Marmalade Bread & Butter Pudding

Time 45 minutes.
Per portion: 574 Kcal, 25g fat (13g saturated)
Suitable for freezing
Suitable for vegetarians
Serves 2

White bread 6 slices, crusts removed
Butter 40g (1½oz), softened
Marmalade 2 tbsp
Caster sugar 2 tbsp
Sultanas 2 tbsp
Eggs 2
Milk 200ml (7fl oz)

1 Preheat the oven to 190°C/375°F/Gas 5 and lightly butter a 600ml (1 pint) pie dish.

2 Spread the bread with butter and then with the marmalade and then cut each slice of bread into four triangles. Arrange the triangles in the prepared dish, sprinkling the layers with sugar and sultanas.

3 Beat the eggs and milk together in a jug, then pour into the dish. Bake in the oven for about 30 minutes until golden brown and set. Serve warm.

Recipe taken from Fantastic Food For Less cookbook.

 

Have a Happy Valentine’s Day.

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Read blog on the Dairy Diary website.

 

The Perfect Autumn Menu

The Perfect Autumn Menu

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The Perfect Autumn Menu

Celebrate the harvest season by enjoying some wonderful seasonal British Food.

Recipes taken from the new Fantastic Food For Less cookbook.

Take a look at our Pinterest page for lots more inspirational recipes.


Parsnip Soup

Piquant Parsnip Soup

Time 1 hr. 
Per portion: 264 Kcal,
15g fat (7.7g saturated).
Serves 4
Suitable for vegetarians
Suitable for freezing

Butter 25g (1oz)
Parsnips 675g (1½lb), peeled and sliced
Bramley cooking apple 1, peeled and sliced
Vegetable stock 1.25 litres (2 pints)
Dried sage ½ tsp
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper

1 Melt the butter in a large saucepan over a medium-low heat and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.

2 Pour the stock into the saucepan and add the sage. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the parsnip is softened.

3 Purée the soup with a hand-held blender, and then reheat gently with the cream and season to taste before serving.


Mackerel Fishcakes

Mackerel Fish Cakes

Time 20 minutes. 
Per portion: 681 Kcal, 52g fat (12.4g saturated)
Serves 4
Suitable for freezing

Peppered smoked mackerel fillets 345g pack
Mashed potato 350g (12oz)
Chopped parsley 1 tbsp
Creamed horseradish 2–3 tbsp
Salt and freshly ground black pepper
Egg 1, lightly beaten
Milk 2 tbsp
Fresh white breadcrumbs 75g (3oz)
Butter 25g (1oz)
Sunflower oil 1 tbsp
Mayonnaise 4 tbsp

1 Baked potato wedges and salad to serve (optional)

2 Flake the mackerel fillets and stir into the mashed potato, along with the parsley, 1 tablespoon of horseradish sauce and seasoning.

3 Divide the mixture into 8 and mould each portion into shape. Beat the egg with the milk, dip the fish cakes in the egg mixture and then coat in breadcrumbs.

Heat the butter and oil in a large frying pan over a medium heat until foaming and cook the fish cakes for 4–5 minutes on each side (in batches, if necessary) until they are golden brown and warmed through.

4 Stir the remaining horseradish into the mayonnaise and season to taste with salt and pepper.

5 Serve the fish cakes with the flavoured mayonnaise, and with potato wedges and salad, if you like.


Baked Apples

Baked Apples

Time 45 minutes. 
Per portion: 223 Kcal, 8g fat (5.2g saturated)
Serves 4
Suitable for vegetarians

Butter 40g (1½oz), softened
Light muscovado sugar 40g (1½oz)
Chopped glacé ginger 1 tbsp
Glacé cherries 25g (1oz), chopped
Ready-to-eat prunes 75g (3oz), chopped
Dessert apples 4
Custard to serve (optional)

1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.

2 Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.

3 Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.

4 Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.


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

 

 

Read the blogs on our website. 

2013 diary | How to start your Christmas Day menu in style

Starters for Christmas Day

 

How to start your Christmas Day menu in style

Roast turkey may well be our favourite choice for the Christmas Day main dish, but how can you ensure that this important meal starts with something special?

We have a selection of inspirational recipes
for Christmas and the New Year festivities
including these four impressive starters
that are easy to prepare but will add style
to any dinner menu.

Smoked salmon is a traditional starter but we have added a delicious twist with our Egg & Smoked Salmon Timbales. The Forestier Pâté recipe will please pâté lovers everywhere and yet requires just 20 minutes of your time. The Salmon Swirls look impressive, taste fabulous and are remarkably easy to prepare and if you are preparing a vegetarian starter then our seasonal Chestnut Soup can be prepared in advance, frozen and reheated on the day.

Dairy Diary Favourite Festive Recipes collectionJust four inspirational recipes from Dairy Diary Favourite Festive Recipes – formatted for mobile devices as well as your PC so you can easily read the ingredients list when shopping and use the recipe on your phone or tablet in the kitchen – or you can print the recipe if you prefer.

In addition to these starters you will find an inspirational choice of recipes for the whole festive break including main courses, puddings, party food and drinks.

And it’s FREE, so why not check it out now?

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