Tag Archives: Recipe of the week

Recipe of the week: Oatie Melting Moments

Oatie Melting Moments

These cute little cookies take only a few minutes to prepare but taste just delicious! AND the mixture makes 24, so there are plenty to share with friends or workmates.

Oatie Melting Moments

These cute, little, oaty biscuits are melt-in-the-mouth, and the perfect sweet treat alongside a hot drink. These delightful Oatie Melting Moments are from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE 

Dairy Diary 2017This recipe is taken from the 2017 Dairy Diary, which is Britain’s best-loved, 5-starred diary.

“The best diary around.
I buy one every year.”
Mrs Bell

“A treat every year. Recipe ideas.
Lots of room to put events and
little stickers that stand out
on the page.”
Mrs Audley

Click here to find out a little bit more about it.

#yummy

#sharewithfriends

#recipeoftheweek

Recipe of the week: Pigs in Blankets, perfect for Bonfire Night!

Pigs in Blankets

Wrap these gorgeous little morsels in napkins and enjoy whilst huddled around the bonfire.

Stay safe folks.

Pigs in Blankets

These gorgeous little morsels are a great snack for a chilly day! These perfect Pigs In Blankets are a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.

READ MORE

#bonfirerecipes

#comfortfood

#dairydiaryfavourites

How to get an extra hour in bed!

Halloween Pumpkin Muffins

How to get an extra hour in bed!

Don’t forget to put your clocks back an hour tonight folks, and enjoy an extra hour in bed!

Or, if you’re awake early and have an extra hour to fill why not make these scrumptious streusel muffins.

Recipe of the Week: Pumpkin Streusel Muffins

 

Pumpkin Streusel Muffins

  • Servings: makes 12
  • Difficulty: easy
  • Print

Calories 288 per portion
Fat 12g (7.1g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 150g (5oz)
  • Plain flour 300g (11oz)
  • Baking powder 2 tsp
  • Ground cinnamon 1 tsp
  • Caster sugar 110g (4oz)
  • Eggs 2 large, beaten
  • Milk 200ml (7fl oz)
  • Pumpkin 275g (10oz), peeled, deseeded and grated
  • Raisins 75g (3oz)
  • Self-raising flour 50g (2oz)
  • Demerara sugar 50g (2oz)

Instructions

  1. Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
  2. In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
  3. In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
  4. Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.

Dairy Diary 2017For lots more gorgeous recipes like this why not treat yourself to the 2017 Dairy Diary.

Only £7.99!! Click here to find out more.

 

 

 

#clocksgoback

#recipeoftheweek

#halloweenrecipe

#pumpkin

 

Competition! Win a Gourmet Gadgetry Chocolate Fountain plus Chocolate Mint Biscuit Bars Recipe

Win a Chocolate Fountain

Win a Gourmet Gadgetry Chocolate Fountain

Dairy Diary and Lakeland are offering you the chance to win the chocoholic’s ultimate dream – just imagine liquid chocolate gently cascading down the tiers of this fountain of sheer indulgence.

Certain to be a real show-stopper at any party.

ENTER

 

Deliciously retro, these biscuit bars will go down a storm.

Taken from the fabulous 2017 Dairy Diary, which is on sale now! Click here.

 

Chocolate Mint Biscuit Bars

Chocolate Mint Biscuit Bars

  • Servings: Makes 10
  • Difficulty: easy
  • Print

Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Plain flour 175g (6oz)
  • Icing sugar 175g (6oz)
  • Peppermint extract ½ tspDark chocolate 175g (6oz), chopped

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
  2. In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
  3. Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.

This recipe is taken from the 2017 Dairy Diary. To find out more click here.

 

 

#chocolateweek
#win
#competition
#recipeoftheweek
#chocolateweek
#chocolaterecipes
#yum

Recipe of the Week | Ham & Cheese Soufflé

Ham & Cheese Soufflé from Dairy Diary Favourites

Ham & Cheese Soufflé 

This totally scrumptious Ham & Cheese Soufflé recipe is surprisingly easy to prepare. Tasty and sure to be a total winner with the family! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#delicious

#souffle

#dairydiaryfavourites

Recipe of the Week: Decadent Red Velvet Cake

Decadent Red Velvet Cake

What a beautiful bake! A must-try and must-taste recipe from the 2017 Dairy Diary.

The Dairy Diary is unique, practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million, Dairy Diary has been Britain’s favourite home diary since 1982!

Click here to buy your copy and enjoy recipes year-round.

 

Decadent Red Velvet Cake

Decadent Red Velvet Cake

  • Servings: 16
  • Difficulty: easy
  • Print

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

Ingredients

  • 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

Instructions

  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.

The iconic 2017 Dairy Diary is available to buy for just £7.99 from the milkman or online here.

#behindthescenes #dairydiary #redvelvetcake #tripletested

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