Tag Archives: Recipe of the week

Recipe of the Week: Frangipane & Apricot Croissants

Frangipane & Apricot Croissants

Warm pastry filled with soft almond and apricot filling. Delicious!

Frangipane & Apricot Croissants

  • Servings: 25
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Beat butter, caster sugar, almonds, flour and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

This #tripletested recipe is taken from the 2018 Dairy Diary – Britain’s best loved diary!

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Recipe of the Week: Fish with Oregano Butter and Cauliflower Purée

Delicately flavoured pan-fried hake on a bed of creamy crushed cauliflower.

Fish with Oregano Butter and Cauliflower Purée

Fish with Oregano Butter & Cauliflower Purée

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 688 per portion
Fat 51g (28g sat) per portion

Ingredients

  • Green beans 175g (6oz), trimmed
  • Cauliflower half a head, broken into florets
  • Double cream 4 tbsp
  • Freshly grated nutmeg
  • Hake (or cod) fillet, skin on
  • 4 x 110g (4oz)
  • Olive oil, for brushing
  • Butter 25g (1oz)
  • Oregano leaves 2 tbsp plus extra for garnish
  • White wine vinegar 1-2 tsp

Instructions

  1. Half fill a steamer base with water and bring to the boil. Add beans to the water and cauliflower to steamer basket. Cover and cook for 5 minutes. Drain and keep beans warm
  2. Add cream to steamer base with cauliflower, nutmeg and seasoning. Bring to the boil and roughly crush with a fork.
  3. Put a non-stick frying pan on a high heat. Brush fish with oil and cook, skin-side down for 4 minutes. Turn and cook for about 2 minutes more until cooked through. Keep warm.
  4. Add butter and oregano to pan and let it brown. Remove from heat and add vinegar.
  5. Pour butter over fish and serve on cauliflower with beans. Garnish with oregano leaves.

READ RECIPE ON WEBSITE

Recipe taken from Dairy Diary 2018

 

 

 

 

Recipe of the Week: Chocolate Ice Cream with Salted Caramel

Chocolate Ice Cream with Salted Caramel Sauce

 

This gorgeous dessert makes a fab alternative to Christmas Pudding on the ‘big day’.

Chocolate Ice Cream with Salted Caramel Sauce

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 460 per portion
Fat 29g (17g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Whole milk 300ml (½ pint)
  • Dark chocolate 100g bar, broken up
  • Egg yolks 3 large
  • Caster sugar 325g (11½oz)
  • Whipping cream 300ml pot
  • Double cream 150ml pot
  • Sea salt 1 tsp

Instructions

  1. Heat milk in a pan, add chocolate and stir until smooth.
  2. In a bowl, whisk egg yolks with 75g (3oz) sugar until thick. Stir in chocolate milk then pour back into pan and cook over gentle heat, stirring, until custard coats the back of a spoon. Cool in a bowl.
  3. In a separate bowl whip whipping cream to soft peaks then fold into custard. Put in an ice cream maker to churn or freeze in a plastic tub for 3 hours. Break up, mix until smooth, freeze again and repeat.
  4. Dissolve remaining sugar in 4 tablespoons water in a pan over a medium heat. Bring to the boil and bubble to make caramel. Remove from heat, pour in cream, add salt and stir until smooth. Pour into a jug and serve with scoops of ice cream.

Cook’s tip
Salted caramel sauce will keep for up to 2 weeks in a jar in the fridge.

 

#saltedcaramel

#tripletested

#christmasrecipes

Recipe of the Week: Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

Gooey Pud with Salted Caramel Sauce

This decadent pud can be made in advance, so you can leave it to cook while you enjoy time with loved ones.

Serves 10-12
Preparation 20 minutes
Cooking 45-50 minutes
Per portion: 348 Kcal, 21g fat (13g saturated)
Suitable for vegetarians
Suitable for freezing

 

RECIPE

 

 


 

Cook it Slowly! cookbook

The recipe is from Cook it Slowly! cookbook; our sell-out cookbook, which will be back in stock in January.

Do you want to pre-order a copy?
Click on the link below to send an email and we will be touch as soon as the new copies arrive.

Pre-Order

 

If the above link does not work send an email to:

enquiries@dairydiary.co.uk

with the subject, ‘Pre-order Cook it Slowly! cookbook”

 

#RecipeoftheWeek

#TripleTested

#delicious

#slowcook

Recipe of the Week: Lemon Drizzle Mince Pies

These Lemon Drizzle Mince Pies are so pretty and yummy too – the taste of Christmas!

This recipe is taken from the 2018 Dairy Diary. Britain’s favourite diary is available to buy!

Click here for more information.

 

Lemon Drizzle Mince Pies

Lemon Drizzle Mince Pies

  • Servings: 34-36
  • Difficulty: easy
  • Print

Calories 112 per portion
Fat 3g (2g sat) per portion
Suitable for freezing

Ingredients

  • Plain flour 225g (8oz)
  • Butter 110g (4oz), cut into chunks
  • Icing sugar 150g (5oz)
  • Egg yolk 1
  • Good mincemeat 650g (1lb 7oz)
  • Lemon 1, finely grated zest and 2 tbsp juice

Instructions

  1. Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs. Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together. Knead lightly, wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°fan/Gas 6. Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter. Line patty tins then re-roll trimmings. Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack. Roll out remaining pastry for more pies.
  3. Sift remaining sugar into a bowl; add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.

A Dairy Diary recipe.

 

Dairy Diary 2018 now available

 

#RecipeoftheWeek

#ChristmasRecipes

#TripleTested

#Delicious

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.

Yum!

 

This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

Click here for more information…

READ MORE

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

A Dairy Diary recipe.

Dairy Diary 2019

READ MORE

 

#RecipeoftheWeek

#TripleTested

 

 

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