Tag Archives: Recipe of the week

Bank Holiday Bake

Peanut Butter & Popcorn Layer Cake

Peanut Butter & Popcorn Layer Cake

 

I recently baked this for one of our customers as a thank you for their business and it went down a storm.

It really is super-easy to make but looks and tastes spectacular.

I’ve shared it with you before, but just in case you missed it, I’ll share it again.

 

Peanut Butter & Popcorn Layer Cake

 

RECIPE

 

 

 

#RecipeOfTheWeek

#Bake

#TripleTested

Categories:

Syllabub Trifles is our Recipe of the Week

Syllabub Trifles

Trifles are possibly the most popular recipes on our blog

Retro? Who cares when everyone loves them!

As a prepare-in-advance dessert, they are perfect for serving to family and friends.

This Syllabub Trifles recipe is a twist on the traditional trifle, having a syllabub topping which is utterly delicious.

RECIPE

Don’t forget to check out more delicious trifles…


Sardine Spaghetti with Rocket | Recipe of the Week

Our food photographer’s favourite recipe

This uber-easy and very speedy recipe from the Dairy Diary was our food photographer’s favourite, so much so that he copied it to cook at home.

Steve shoots for leading brands and many celebrity chefs (including Michel Roux jnr) so he knows a thing or two about food and we were very pleased to receive his endorsement!

 

RECIPE

 

Sardine Spaghetti with Rocket

 

#TripleTested

#RecipeOfTheWeek

Recipe of the Week: Braised Beef with Stilton Scones

 

 

Braised Beef with Stilton Scones

 

Braised Beef with Stilton Scones

Time 3 hours
Per portion: 594 Kcal, 29g fat (13.8g saturated)
Serves 4
Suitable for freezing

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 2 tbsp
  • Beef stock 750ml (1¼ pints)
  • Tomato purée 1 tbsp
  • Worcestershire sauce 2 tbsp
  • Hot horseradish sauce 1 tbsp
  • Salt and freshly ground black pepper
  • Self-raising flour 175g (6oz)
  • Butter 25g (1oz)
  • Stilton or other strong blue cheese 110g (4oz), crumbled
  • Egg 1, beaten
  • Milk 3–4 tbsp
  • Closed cup mushrooms 110g (4oz), wiped and sliced
  • Cooked frozen peas to serve (optional)
  1. Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large frying pan and fry the beef for a few minutes. Add the onion and fry for 5 minutes, stirring, until the meat is browned and the onion softened.
  2. Stir in the flour, then mix in the stock, tomato purée, Worcestershire sauce, horseradish sauce and salt and pepper. Bring to the boil, stirring.
  3. Transfer to a casserole dish large enough to hold the stew and scone topping. Cover the dish and cook in the oven for 2 hours or until the meat is tender.
  4. Meanwhile, make the topping. Put the flour, a little salt and pepper and butter into a mixing bowl and rub in the fat until you have fine crumbs. Stir in the cheese, then add nearly all the egg, keeping just enough back to glaze the top. Gradually stir in enough milk to mix to a soft, but not sticky, dough. Knead very lightly then roll out on a lightly floured surface until a little smaller than the top of the casserole dish.
  5. Remove the lid, stir in the mushrooms then cut the scone topping into eight pieces. Arrange on the meat in a single layer and brush with the remaining egg.
  6. Cook, uncovered, for 20–25 minutes until the topping is well risen and golden. Spoon onto warmed plates and serve with peas, if using.

Cook’s tip
For a richer sauce, you might like to add some red wine or beer in place of some of the stock.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

#tripletested

#Stilton

#beef

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