Tag Archives: party

Help your New Year’s Eve go with a bang!

Party ideas for New Year's Eve

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Help your New Year’s Eve go with a bang!

Ok, so I may not actually be following my party planning tips – yet!

With three small children and no babysitters, we usually struggle to stay awake to toast in the New Year in our pjs with a glass of lukewarm Prosecco and a few peanuts. However, in a few years’ time I will make up for it with a few fabulous parties! Excuse me if I start to sound like Pippa Middleton, but here are my plans for future New Year’s Eve gatherings, and how I celebrated pre-children.

I always think it is more
appropriate to offer a buffet
rather than a sit-down meal.

Then everyone can circulate and chat easily without having to converse with those sitting next to them. It also means that I can invite more people without worrying about chairs. I set the scene with sparkly silver decorations and lots of candles. I am old-fashioned too and absolutely LOVE party games. Charades and Pictionary or Cranium always evoke plenty of laughs, especially after a glass of champagne!

Lots and lots of delectable nibbles and delicious things to drink. I like to provide a mixture of shop-bought snacks and homemade. This enables me to enjoy the preparation without getting too stressed out. Mulled wine is a wonderful start to the evening but I also provide something non-alcoholic for the drivers and non-drinkers.

One really easy (old Dairy Diary!) drink I have made on numerous occasions is a jug of cranberry juice heated in the microwave with brown sugar, orange peel and freshly squeezed orange juice. Strained into glass mugs and served with a slice of orange. Delicious!

And for the food? A range of cheeses and crackers and grapes is easy and always popular. I offer bowls of crisps and homemade dips, as well as some succulent stuffed olives. I cook a few good quality pizzas and garlic breads and slice thinly.

And for your homemade goodies? They vary from year to year, but here are just a few of the best from Dairy Diary past and present.

Dairy Diary Festive Recipes for party food and drinks

If you’re entertaining on New Year’s Eve you will want to make the preparation as easy and hassle free as possible.

We have put together a super collection of our favourite Dairy Diary and Dairy Cookbooks festive and party recipes so that you can plan ahead to ensure that you enjoy the party too! They include…

Dairy Diary Favourite Festive Recipes has been formatted for mobile devices and PCs, so you can easily read the ingredients when shopping and follow the recipes in the kitchen or print from your computer. Take a look now http://www.dairydiary.co.uk/festive-recipes

 

Should auld acquaintance be forgot, and never brought to mind…….. Happy New Year all!

 

 

 

Competition | Win a Cocktail Kit

Competition | Win cocktail kit

Win a fabulous Cocktail Kit and 150 Party Drinks Book.

No fun party is complete without cocktails! Which is why this Cocktail Kit has been specially chosen so you have all the essentials you need to mix up a variety of cocktails and deal with any drink request!

This fun set contains the 150 Party Drinks Book, an easy to follow cocktail recipe guide with colour images.

To help get you mixing we’ve included a Manhattan Cocktail Shaker with built in strainer, a Wooden Muddler for crushing cocktail ingredients, a Freeflow Pourer and and Jigger Spirit Measure for serving spirits and a Twisted Mixing Spoon for stirring and layering cocktails.

To finish off your cocktail creations the kit also contains decorative Swizzle Stick Disc Stirrers, Foil Cocktail Umbrellas and Indoor Sparklers to really make your cocktails sparkle! A great introduction to cocktail mixing.

Kit contains:
1 x Manhattan Cocktail Shaker
1 x 150 Party Drinks Book
1 x Wooden Muddler
1 x Twisted Mixing Spoon
1 x Spirit Jigger Measure
1 x Stainless Steel Freeflow Pourer
25 x Swizzle Stick Disc Stirrers
24 x Foil Cocktail Umbrellas
10 x Indoor Sparklers

Enter now at Facebook or our website.

Good luck.

Beef Wellington

This recipe is named after the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. Wellington did not create the recipe but it was said that its appearance reminded people of the leather ‘Wellington’ boot, worn by the duke.

Beef WellingtonPreparation time – 30 minutes
Cooking time – 1 hour 10 minutes
Calories per portion – 510 Kcal
Fat per portion – 30g Of which saturated – 10.2g
Serves – 8

Fillet of beef 1.4kg (3lb)
Freshly ground black pepper
Vegetable oil 1 tbsp
Butter 25g (1oz)
Button mushrooms 225g (8oz), sliced
Smooth liver pâté 110g (4oz)
Ready-to-roll puff pastry 375g pack
Egg 1, beaten

1 Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.

2 Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.

3 Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.

4 Preheat the oven to 220°C/425°F/Gas 7. On a lightly floured surface, unroll the pastry. Roll it out a little larger, if required. Spread the pâté mixture in a strip down the pasty and then place the beef on the pâté, near one short end.

5 Fold the pastry edges over the beef like wrapping a parcel, sticking edges together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.

6 Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.

7 Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with baby carrots with their green tops left on.

Cook’s tip
If you do not have a great deal of time to create this dish, you can cook the meat and mushrooms the day before, cool and chill overnight in the fridge.

Recipe taken from Around Britain, Dairy Cookbook.

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