Tag Archives: Pear

It’s Chocolate Week!!

River of Chocolate Willy Wonka

Enjoy these AMAZING recipes

As this week is Chocolate Week I couldn’t resist sharing two of our most delectable chocolate recipes with you.

But first, a few choccie facts!

  • The Famous Chocolate River in the original Charlie & the Chocolate Factory film was made from 15,000 gallons of water mixed with chocolate and cream.
  • We’re a continent of chocolate lovers – Europeans eat almost half of the world’s chocolate.
  • In celebration of its 100th birthday, Thornton’s created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
  • So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000km which is longer than the circumference of the Earth.

Facts courtesy of The Telegraph .

Now, time for chocolate!!

 


Chocolate Mint Biscuit Bars

Chocolate Mint Biscuit Bars

  • Servings: Makes 10
  • Difficulty: easy
  • Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Plain flour 175g (6oz)
  • Icing sugar 175g (6oz)
  • Peppermint extract ½ tsp

    Dark chocolate 175g (6oz), chopped

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
  2. In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
  3. Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

 


Chocolate Pear Flan

Chocolate Pear Flan

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 555 per portion
Fat 40g (26g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Plain flour 110g (4oz)
  • Drinking chocolate 25g (1oz)
  • Butter 110g (4oz)
  • Desiccated coconut 65g (2½oz)
  • Caster sugar 75g (3oz)
  • Dark chocolate 75g (3oz), chopped, plus extra grated to decorate
  • Egg yolk 1
  • Milk 150ml (¼ pint)
  • Double cream 150ml (½ pint)
  • Pear halves 410g can, drained

Instructions

  1. Preheat the oven to 170°C/150°fan/Gas 3.
  2. Sift 90g (3½oz) of the flour and the drinking chocolate into a bowl. Rub in the butter and stir in the coconut and 50g (2oz) of the sugar then press together gently to form a dough. Press the dough into the base and sides of a 20cm (8in) flan tin. Prick the base and bake for 30 minutes. Cool.
  3. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water.
  4. In a pan, off the heat, beat the egg yolk and the remaining sugar together until thick. Stir in the remaining flour and the milk. Heat, stirring, until the mixture boils and thickens. Simmer for 3 minutes then remove from the heat and stir in the melted chocolate. Cool.
  5. Remove the pastry case from the tin and spread the cold chocolate cream over the pastry. Whip the cream until soft peaks form and then spoon onto the chocolate. Arrange the pear halves on the cream and sprinkle with grated chocolate.

Cook’s tip

The shortbread base and chocolate filling can be prepped in advance but don’t add the whipped cream and pears until just as you are about to serve.

This recipe is taken from Dairy Diary Favourites cookbook. To find out more click here.


 

#chocolateweek

#chocolaterecipes

#yum

Recipe of the Week: Pear & Ginger Trifle

Pear & Ginger Trifle

A delicious twist on a classic trifle, this combination of ginger cake and pear with custard and cream from the brand new Dairy Diary Favourites cookbook is wonderful.

Pear & Ginger Trifle

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 437 per portion
Fat 30g (16g sat) per portion
Suitable for vegetarians

Ingredients

  • Pears 450g (1lb), peeled, cored and sliced
  • Cider 150ml (¼ pint)
  • Soft brown sugar 50g (2oz)
  • Jamaica ginger cake ½ loaf, sliced
  • Custard 450ml (¾ pint), cooled
  • Double cream 250ml (9fl oz), whipped
  • Orange and lime 1 of each, grated zest to decorate (optional)

Instructions

  1. Put the pears in a pan with the cider and sugar. Simmer for about 10 minutes until the pears are soft, then leave to cool.
  2. Arrange the ginger cake in a glass serving dish and pour the pears and cider over the top. Top with cooled custard and leave to set.
  3. Spoon whipped cream around the edge of the custard and sprinkle with orange and lime zest, if using. Chill for at least 2 hours before serving.

Cook’s tip
For a Jamaican rum trifle, arrange the ginger cake in the base of the dish, drizzle with 4 tbsp dark rum, then top with 4 slices fresh pineapple, diced. Pour over the custard and top with cream and zest as above.


Dairy Diary Favourites Cookbook

This is taken from our fantastic new cookbook, Dairy Diary Favourites.

To find out more click here.

#recipe #trifle #tripletested

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

Dairy Diary 2016 OUT NOW!

 .

I am SO excited, today’s the big day!

After eighteen months of planning, the 2016 Dairy Diary officially launches today!!

And I can honestly say that I’m thrilled with it. I LOVE the front cover with its riot of gorgeous colours, and the contents are better than ever.

Dairy Diary 2016 with lots of writing space

And I particularly love the recipe shots that our food photographer, Steve, took outside in his garden last summer.

I know many of you will be very familiar with the Dairy Diary (you have permission to skip to the end!) but for those who are new to it, the Dairy Diary is an A5 week-to-view diary, clearly laid out with lots of writing space plus easy-to-follow triple-tested recipes.

With concealed wiro- binding it lies flat for writing and reference and also features a page-marker ribbon and handy pocket for notes and cards.

Dairy Diary 2016 weekly recipes

It contains a wealth of practical information from conversions and budgets to laundry tips and useful addresses. There’s also fascinating articles on subjects such as gardening, walking for health and British waterways.

Included in each Dairy Diary is a sheet
of memorable dates stickers for marking
appointments and occasions.

The first edition of the Dairy Diary was in 1982 and since then more than 30 million copies have been sold, making it Britain’s favourite home diary.

Dairy Diary 2016 laundry help

Perfect for organising any busy life – the Dairy Diary 2016 is an absolute essential!

READ MORE

 

 


 

And here’s my favourite recipe from this edition (note the lovely shot in Steve’s garden).

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

 


 

 

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Win a £300 Weekend Break

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#dairydiary

#britainsfavouritediary

#tripletestedrecipes

Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipeServes 6
Time 25 mins plus cooling
Calories 437 per portion
Fat 30g of which 16.9g is saturated
Suitable for vegetarians

Pears 450g (1lb), peeled cored and sliced
Cider 150ml (¼ pint)
Soft brown sugar 50g (2oz)
Jamaican ginger cake ½ loaf, sliced
Custard 450ml (¾ pint), cooled
Double cream 250ml (8fl oz), whipped
Orange and lime 1 of each, finely grated zest to decorate, optional

1 Place pears in a pan with cider and sugar. Simmer for about 10 minutes until soft then leave to cool.

2 Arrange ginger cake in a glass serving dish and pour pears and cider over the top. Top with cooled custard and leave to set.

3 Spoon whipped cream around edge of dish and sprinkle with orange and lime zest, if using. Serve chilled.

A Dairy Diary recipe.

Autumn Chutney

A perfect way to make use of home-grown apples and pears. And very satisfying to make.

Makes approx. 1.5kg
Time 3–4 hours
43 calories per tablespoon
0G fat of which 0G is saturated
Suitable for vegetarians

Autumn Chutney

Autumn Chutney

Bramley cooking apples 500g (1lb 2oz), peeled, cored and roughly chopped
Conference pears 6 large, peeled, cored and roughly chopped
Plums 8 large, stoned and quartered
Blackberries 600g (1lb 5oz)
Ginger 50g (2oz), peeled and finely chopped
Red and green chilli 1cm (½in) piece of each, deseeded and finely chopped
Onions 600g (1lb 5oz), peeled and roughly chopped
Granulated sugar 750g (1lb 11oz)
Distilled white wine vinegar, 5% acidity 450ml (16fl oz)

 

1 Put all ingredients into a large stainless steel preserving pan. Heat gently, stirring frequently until the mixture comes to the boil.

2 Reduce heat and cook for 3–4 hours (stirring often) until it is reduced by about two-thirds, or when a wooden spoon drawn across the centre leaves a path that is slow to close up.

3 Allow chutney to cool, then spoon into clean jars. Cover with acid resistant lids or waxed discs and cellophane covers.

4 Store in a cool, dark cupboard for at least 1 month before using. Serve with bread, cheese, spring onions and radishes or cherry tomatoes.

Cook’s tip
Cooking time varies according to size of pan – a wide shallow pan cooks quicker than a narrower, deep one.

Recipe taken from 2010 Dairy Diary.

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