Tag Archives: Recipe of the week

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!


Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Time: 45 mins
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)


  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.



Recipe taken from the fabulous Cooking For One Or Two cookbook.


Recipe of the Week: Cinnamon Doughnut Rings

Cinnamon doughnut rings

It’s National Doughnut Week, now you have the perfect excuse to make these delicious cinnamon treats.

Crisp on the outside and soft in the middle, serve these doughnuts warm as a treat or with ice cream for a dessert.

Cinnamon Doughnut Rings

  • Servings: 8-10
  • Time: 25 mins
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 7g (1g sat) per portion
Suitable for vegetarians


  • Vegetable oil for the deep fat fryer
  • Self-raising flour 250g (9oz)
  • Baking powder 1 tsp
  • Caster sugar 75g (3oz)
  • Egg 1 medium
  • Vegetable oil 1 tbsp
  • Milk 90ml (3fl oz)

For the coating

  • Ground cinnamon 1 tsp
  • Caster sugar 50g (2oz)


  1. Heat the oil in the deep fat fryer to 170°C.
  2. Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar. Beat the egg and oil into the milk and add to the dry ingredients, beating with a spoon to bind them together. With floured hands, work the ingredients into a smooth ball and turn out onto a floured worksurface.
  3. Roll out the dough to a thickness of just over 1cm (½in). Flour 7cm (2½in) and 3cm (1½in) plain round cutters and use the larger cutter to cut out rounds of dough and then cut out the centres using the smaller cutter. Re-roll the trimmings and cut more rings as necessary. Mix the cinnamon into the sugar in a small bowl for coating the doughnuts.
  4. Cook the doughnut rings 2–3 at a time. Lower them carefully into the hot oil and cook for 3–4 minutes until golden on the bottom and then turn over and cook for a further 2–3 minutes, until they are an even golden colour and cooked through.
  5. Lift onto kitchen paper to drain briefly and while they are still hot dip them in the cinnamon sugar and turn them over so they are evenly coated, shaking off any excess. Place on a wire rack to cool.

Recipe taken from Good Food, Fast.






Recipe of the Week: Hummous

Dairy Diary Hummous recipe

With reports in the press of hummous being removed from the supermarket shelves, play it safe and make your own delicious dip.


Please let me know how you get on.





  • Servings: 8
  • Difficulty: easy
  • Print

Suitable for vegetarians


  • Chickpeas 410g can, drained
  • Lemon 1, juice only
  • Garlic 3 cloves, peeled and crushed
  • Ground cumin ½ tsp
  • Ground coriander ½ tsp
  • Natural yogurt 150g (5oz)
  • Crunchy peanut butter 3 tbsp
  • Olive oil 1 tbsp
  • Chopped coriander 1 tbsp, optional


  1. Place chickpeas, lemon juice and garlic into a food processor and whizz to a coarse mixture.
  2. Tip mixture into a bowl and stir in cumin, coriander, yogurt and peanut butter and season to taste.
  3. Spoon into a serving bowl and chill until ready to serve. Drizzle with oil and garnish with coriander, if liked.

A Dairy Diary recipe.






Recipe of the Week | Raspberry & Macadamia Cake

Raspberry & Macadamia Cake

  • Servings: 10 slices
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 368 per portion
Fat 25g (11g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Macadamia nuts 125g (4½oz)
  • Light brown sugar 50g (2oz)
  • Caster sugar 110g (4oz)
  • Unsalted butter 175g (6oz), softened
  • Eggs 2
  • Almond extract a few drops
  • Self-raising flour 150g (5oz), sifted
  • Raspberries 200g (7oz)
  • Milk 2 tbsp
  • Demerara sugar 1 heaped tbsp


  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a 900g (2lb) loaf tin.
  2. Whizz macadamia nuts in a food processor until finely ground.
  3. Beat together brown sugar, caster sugar and butter until light and fluffy. Gradually beat in eggs and almond extract then fold in flour and nuts. When combined, gently fold in raspberries and milk.
  4. Pour cake mixture into prepared tin and bake for 45 minutes (you may need to cover with foil). Remove from oven, scatter with demerara sugar and return to oven for 5 minutes or until a skewer comes out clean. Leave to cool in tin.


A Dairy Diary recipe.





Recipe of the Week | Lamb Crown Roast

Lamb Crown Roast

This show-stopping lamb dish will be sure to impress on Easter Sunday.

Lamb Crown Roast

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 429 per portion
Fat 30g (13g sat) per portion


  • Racks of lamb 2, with 6–8 cutlets each
  • Butter 50g (2oz)
  • Onion 1 large, peeled and chopped
  • Garlic 2 cloves, peeled and crushed
  • Celery 3 sticks, sliced
  • Dried apricots 50g (2oz), chopped
  • Dried cherries 50g (2oz), chopped
  • Pistachio nuts 50g (2oz), chopped
  • Fresh breadcrumbs 110g (4oz)
  • Chopped mint 3 tbsp
  • Lemon 1, grated zest and juice
  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Steamed new potatoes and vegetables to serve (optional)


  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Bend the racks to form a crown, fat side inward, and secure with string.
  3. Melt the butter in a pan and fry the onion, garlic and celery for about 5 minutes until softened. Stir in the chopped apricots, cherries, pistachios, breadcrumbs, mint, lemon zest and juice, egg and seasoning. Leave to cool slightly, then fill the crown centre.
  4. Weigh the filled crown, then transfer to a roasting tin, cover with foil and roast, allowing 15 minutes per 450g (1lb), plus 15 minutes. Leave to rest for 5 minutes before carving. Serve with new potatoes and a selection of vegetables, if you like.

Cook’s tip
To make gravy, transfer the lamb to a warm plate and keep hot. Pour off any fat to leave the juices then stir in 2 tbsp plain flour, cook briefly then stir in 300ml (½ pint) lamb stock, 150ml (¼ pint) dry white wine and 1 tsp Dijon mustard. Season, bring to the boil and cook for 2 minutes then strain into a gravy boat and serve.


Recipe of the Week: Decadent Red Velvet Cake

This recipe needs specialist cake decorator’s food colouring, but wow is it worth it!

What a showstopper! And perfect for Mothering Sunday.

P.S. Don’t forget to put your clocks forward this evening.



Decadent Red Velvet Cake

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Time: Time 1¾ hrs
  • Difficulty: easy
  • Print

Calories 500 per portion
Fat 29g (18g sat) per portion
Suitable for vegetarians


  • Unsalted butter 475g (1lb 1oz)
  • Caster sugar 250g (9oz)
  • Eggs 3 large, separated
  • Vanilla extract 2 tsp
  • White wine vinegar 1 tsp
  • Specialist cake decorator’s red food colouring paste 1 tsp
  • Cocoa powder 1½ tbsp
  • Bicarbonate of soda 1 tsp
  • Self-raising flour 275g (10oz)
  • Buttermilk 284ml pot
  • Icing sugar 425g (15oz)
  • Full fat soft cheese 180g tub


  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a round deep 20cm (8in) tin.
  2. In a large bowl cream together 250g (9oz) butter and caster sugar until pale and fluffy. Beat in egg yolks, vanilla, vinegar and colouring. Sift in cocoa, bicarbonate and half the flour, then mix in half the buttermilk.
  3. Mix in remaining flour and buttermilk. In a separate bowl whisk egg whites until foamy then fold into cake mixture.
  4. Spoon into tin and bake for 50 minutes or until a skewer comes out clean. Cool in tin until cold.
  5. Level top and cut in half horizontally, reserving crumbs. Beat together icing sugar, remaining butter and cheese. Use to sandwich cake together and spread around sides and top. Sprinkle with cake crumbs.





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