Tag Archives: Recipe of the week

Recipe of the Week: Chicken & Avocado Fajitas

Chicken-&-Avocado-Fajitas--

 

Perfect for eating in the garden, these fajitas are easy to prepare and taste amazing.

Chicken & Avocado Fajitas

  • Servings: 3
  • Difficulty: easy
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Calories 598 per portion
Fat 19g (5.7g sat) per portion

Ingredients

  • Sunflower oil 1 tbsp
  • Paprika 1 tsp
  • Cumin ½ tsp
  • Ground coriander ½ tsp
  • Chilli powder ½ tsp
  • Lime 1, zest and juice
  • Mini chicken breast fillets 350g pack, cut into chunks
  • Tortilla wraps 6
  • Cos lettuce ½, shredded
  • Avocado 1 large, peeled, stoned and sliced
  • Chopped coriander 3 tbsp, optional
  • Soured cream 4-6 tbsp, optional

Instructions

  1. In a bowl mix together oil, spices, lime zest and juice and use to coat chicken. Heat a non-stick frying pan and fry chicken over a medium-high heat for about 5 minutes, until cooked.
  2. Warm wraps according to packet’s instructions. Divide lettuce and avocado between them, top with chicken, coriander and soured cream, if using, roll up and serve.

Watch out for the 2017 Dairy Diary, which goes on sale very soon!

#tripletested

#dairydiaryrecipe

Recipe of the Week: Tuna, Avocado & Fennel Salad

Tuna and Avocado Salad

One of the best ways to ensure we are getting all the right nutrients is to eat a ‘rainbow’ of colours.

Each day this week enjoy a different salad for lunch – see how inventive you can be with different veg, salad, fruit, nuts, seeds, cheeses, fish, meat and dressings.

The possibilities are endless. Why not try this one today:

Tuna, Avocado & Fennel Salad

  • Servings: 2
  • Difficulty: easy
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Calories 296 per portion
Fat 20g (3.7g sat) per portion

Ingredients

  • Tuna in water 200g can, drained
  • Light mayonnaise 3-4 tbsp
  • Lime 1, juice only
  • Avocado 1, peeled, stoned and diced
  • Fennel bulb ½ small, very thinly sliced
  • Salad leaves 60g packet

Instructions

  1. Mix together tuna, mayonnaise and lime juice.
  2. Add avocado, season to taste and gently stir together.
  3. Divide salad leaves between two plates. Spoon tuna mix on top.

#summer #win #competition #salad

Recipe of the Week | Apricot Cookies

Apricot Cookies from the Dairy Diary

Easy to bake in no time and perfect for lunchboxes and picnic hampers.

Apicot Cookies

  • Servings: 36 cookies
  • Difficulty: easy
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Calories 115 per cookie
Fat 8g of which 4.3g is saturated
Suitable for freezing
Suitable for vegetarians

Ingredients

  • Butter 175g (6oz)
  • Caster sugar 110g (4oz)
  • Soft cheese 175g (6oz)
  • Self-raising flour 225g (8oz)
  • Ground almonds 75g (3oz)
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Fudge pieces 75g (3oz), chopped if necessary

Instructions

  1. Preheat oven to 200°C/400°F/Gas 6. Line baking sheets with non-stick baking paper.
  2. Put butter, sugar, cheese, fl our and almonds into a bowl and beat together. Stir in apricots and fudge.
  3. Drop spoonfuls of mixture onto baking sheets and press down lightly with a fork.
  4. Bake for 10 minutes. Leave for 2 minutes on baking sheets, then lift off and cool on a wire rack.

A Dairy Diary recipe

 

#recipeoftheweek

#apricots

#cookies

Recipe of the Week | Brie with Redcurrant Jelly

Brie with redcurrant jelly

Brie with Redcurrant Jelly

Made in Somerset, according to traditional French methods, Somerset brie is considered by many to be as fine as French brie, with its straw colour and creamy tangy flavour. Serve it coated in breadcrumbs, as a really simple, light lunch – delicious!

Recipe taken from Around Britain Dairy Cookbook.

CLICK HERE FOR RECIPE

Recipe of the Week | Gourmet Beans on Toast

Not just for lunch – this must-try version of beans on toast with tuna and cheese, will fill you up until tomorrow!

Gourmet Beans On Toast

Gourmet Beans on Toast

This yummy Gourmet Beans on Toast is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#recipeoftheweek #beansontoast

Recipe of the Week | Coffee Sponge with Gingerbread Cream

Coffee Sponge with Gingerbread Cream

This beautiful cake is so easy you can make it every weekend – or decorate with edible flowers and bake for a birthday.

Coffee Sponge with Gingerbread Cream

  • Servings: 8-10 slices
  • Difficulty: medium
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp 
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3 medium, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 600ml tub
  • Gingerbread syrup 1 tbsp
  • Icing sugar 1 tbsp
  • Blueberries, crystallised ginger and/or edible flowers to decorate (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tbsp boiling water.
  2. Place butter and sugar in a large bowl and cream together until pale and fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 25 minutes or until sponge springs back when lightly touched. Cool in tins for 5 minutes before turning out onto a wire rack to cool completely.
  5. Whip cream with syrup and icing sugar and use to sandwich cakes together. Spread remaining cream on top and decorate with blueberries, crystallised ginger and/or edible flowers, if wished. Chill until ready to serve.

 

#birthdaycake

#edibleflowers

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