Tag Archives: Recipe of the week

Recipe of the Week: Mini Egg Rocky Road

Mini Egg Rocky Road

Perfect for Making with Little Ones

This cute little bake is great fun and simple to make with children. And it’s a huge hit with anyone who tastes it – young and old alike!

 

Mini Egg Rocky Road

  • Servings: 16 squares
  • Difficulty: easy
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Calories 175 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Mini marshmallows 110g (4oz)
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits and mini eggs into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

A Dairy Diary recipe.

 

 

 

#easter

#bakewithchildren

#easterrecipe

#tripletested

Recipe of the Week: School Dinner Coconut Sponge Pudding

Coconut Spong Pudding

In a celebration of carefree school days, here is an absolutely gorgeous recipe for Coconut Sponge Pudding – it’s super-easy to make too!

‘School Dinner’ Coconut Sponge Pudding

Take a nostalgia trip back to school days with this Coconut Sponge Pudding recipe. It’s super-easy and speedy to make, and not to mention super tasty! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

There are plenty more retro puddings in the classic Dairy Book of Home Cookery.

For more information click here.

Recipe of the Week: Coffee Sponge with Ginger Cream

 

A gorgeous but simple Mothering Sunday bake.

 

Coffee Sponge with Ginger Cream

Coffee Sponge with Ginger Cream

  • Difficulty: easy
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Calories 491 per portion
Fat 37g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Instant coffee 2 tsp
  • Unsalted butter 175g (6oz), softened
  • Caster sugar 175g (6oz)
  • Eggs 3, beaten
  • Self-raising flour 175g (6oz), sifted
  • Double cream 400ml (14fl oz)
  • Icing sugar 1 tbsp
  • Stem ginger in syrup 2 pieces, finely sliced
  • Blueberries and/or edible flowers to decorate (optional)

Instructions

  1. 1 Preheat oven to 180°C/160°fan/Gas 4. Grease and base-line two 18cm (7in) sandwich tins. Mix coffee with 1 tablespoon boiling water.
  2. In a large bowl, cream butter and caster sugar until fluffy.
  3. Beat in coffee and eggs, a little at a time. Fold in flour and then pour into tins.
  4. Bake for 20-25 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 icing sugar and1 tablespoon of syrup from ginger. Use half to sandwich cakes together. Spread remaining cream on top and decorate with ginger, blueberries and/or edible flowers. Chill until ready to serve.

 

A Dairy Diary recipe.

 

#motheringsunday

#mothersday

#bakewithkindness

#cake

#tripletested

 

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!

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

 

Chocolate Ice Cream with Salted Caramel Sauce

This Chocolate Ice Cream with Salted Caramel Sauce recipe is a decadent dessert that will leave everyone wanting more! Try out this Chocolate Ice Cream with Salted Caramel Sauce recipe from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

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