Tag Archives: Recipe of the week

How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee

How to Make the Perfect Cup of Coffee
Win an Aeropress and Retro Mug Set plus offer code for PACT coffee

Can you remember where you enjoyed your best cup of coffee?

My most memorable and delicious coffee came with a small glass of iced water and dainty pastry, in a tiny cafe in a little street in Innsbruck. It was rich and strong with just a hint of chocolate.

I’m sure this amazing brew was created with a very expensive espresso machine and it’s doubtful that I can create anything quite that good at home but I am going to give it a try!

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Recipe of the Week: Meringue Nests filled with Chocolate, Cherries & Cream

Meringue Nests filled with Chocolate, Cherries & Cream

  • Servings: 8
  • Difficulty: easy
  • Print
Per portion: 244 Kcal, 16g fat (8.5g saturated) Suitable for vegetarians Ingredients

  • Dark chocolate (70% cocoa) 110g (4oz), broken into pieces
  • Ready-made meringue nests 8
  • Double cream 150ml (¼ pint)
  • Berries and cherries conserve 2 tbsp
  • Cherries 16

Instructions

  1. Melt the chocolate in a heatpoof bowl set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir often. Remove the bowl from the heat and leave to cool but not set.
  2. Put the meringues on a large plate. Then, using a teaspoon, spoon a little melted chocolate into the base of each meringue and leave to set.
  3. Spread a sheet of greaseproof paper on a worksurface and spoon the remaining chocolate onto the paper to make 8 shards or zigzags to decorate each nest. Leave to set, chilling in the refrigerator if necessary.
  4. Wash and dry the chocolate bowl, then pour in the cream and whisk until it is just beginning to thicken. Add the conserve and whisk again until thick. Spoon the cream into the nests and arrange the cherries on top. Gently peel the chocolate decorations from the greaseproof paper and use them to decorate the meringue nests.

Recipe taken from Clever One Pot cookbook.

Clever One Pot cookbook

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Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians

Ingredients

  • Trifle sponges 4, about 110g (4oz), broken into pieces
  • Strawberries 350g (12oz), sliced
  • Caster sugar 2 tbsp
  • Pimms 4 tbsp
  • Reduced fat custard 425g can
  • Double cream 200ml (7fl oz)
  • Low fat natural yogurt 150g (5oz)
  • Orange, grated rind of half
  • Lemon, grated rind of half
  • Halved strawberries and orange rind curls to decorate

Instructions

  1. Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
  2. Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
  3. Decorate with strawberries and citrus rind curls.

Read Strawberry Trifle with Pimms on the Dairy Diary website

#trifletested #dessert

Cranberry & Raisin Spotted Dick

Cranberry & Raisin Spotted Dick

Cranberry & Raisin Spotted Dick

A classic pud with a deliciously modern twist. This recipe steams slowly on the hob while you have fun!

Time 1¾ hrs
Serves 6
Calories 442
Fat 19 of which 8.9g is saturated
Suitable for vegetarians

Self-raising flour 250g (9oz)
Ground cinnamon ¼ tsp
Shredded suet 125g (4½oz)
Orange 1, grated rind only
Milk 175ml-200ml (6-7fl oz)
Dried cranberries 75g (3oz)
Raisins 75g (3oz)
Caster sugar 75g (3oz)
Custard or cream to serve

1 Stir together flour, cinnamon, suet and orange rind in a bowl. Pour in milk, starting with 175ml (6fl oz), and adding a little more at a time until you have a moist but firm dough.

2 On a lightly floured surface roll dough out to a rectangle 20x28cm (8x11in). Mix together remaining ingredients and scatter over dough. Roll up as if making a Swiss roll from narrow end. Push any fruit that falls out back into the ends. Wrap in greaseproof paper and foil, making a pleat in each, twisting the ends to form a seal (like a cracker) and tie with string.

3 Cook in a large steamer set over a pan of boiling water for 1½ hours. Check water level.

4 Allow to cool slightly before unwrapping. Serve in thick slices with custard or cream.

A Dairy Diary recipe

 

 

#recipeoftheweek #spotteddick

Recipe of the week: Luxury Coffee Truffles

Luxury Coffee Truffles

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Luxury Coffee Truffles

Time 30 mins plus chilling
Makes 20-25
Calories 66
Fat 6g of which 3.1g is saturated
Suitable for vegetarians

Cook’s dark chocolate 150g (5oz), chopped
Double cream 4 tbsp
Butter 50g (2oz), softened
Instant coffee 1 tsp, dissolved in 1 tbsp boiling water
Cocoa 25g (1oz), sifted
Petit four cases

1 Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring. Remove from heat and stir in cream, butter and coffee. Mix well, until smooth. If butter doesn’t melt, return bowl to stand over the pan of hot water and stir until melted. Cool, then cover and refrigerate for 1-1½ hours until firm, not solid.

2 Scatter cocoa onto a sheet of greaseproof paper. Scoop teaspoons of chocolate and then, using your fingertips, roll into little balls, coating with cocoa. Place truffles in petit four cases. If they are Mother’s Day gifts, pop into a pretty gift bag or box.

 

A Dairy Diary recipe.

 

Read the Dairy Diary blog on the website.

 

 

 

 

 

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