Tag Archives: Recipe

Recipe of the Week | Raspberry & Macadamia Cake

Raspberry & Macadamia Cake

  • Servings: 10 slices
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 368 per portion
Fat 25g (11g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Macadamia nuts 125g (4½oz)
  • Light brown sugar 50g (2oz)
  • Caster sugar 110g (4oz)
  • Unsalted butter 175g (6oz), softened
  • Eggs 2
  • Almond extract a few drops
  • Self-raising flour 150g (5oz), sifted
  • Raspberries 200g (7oz)
  • Milk 2 tbsp
  • Demerara sugar 1 heaped tbsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a 900g (2lb) loaf tin.
  2. Whizz macadamia nuts in a food processor until finely ground.
  3. Beat together brown sugar, caster sugar and butter until light and fluffy. Gradually beat in eggs and almond extract then fold in flour and nuts. When combined, gently fold in raspberries and milk.
  4. Pour cake mixture into prepared tin and bake for 45 minutes (you may need to cover with foil). Remove from oven, scatter with demerara sugar and return to oven for 5 minutes or until a skewer comes out clean. Leave to cool in tin.

 

A Dairy Diary recipe.

 

#RecipeoftheWeek

#baking

#cake

5 Positive Things to Do

Positive Thinking

I’m not sure if positive thinking is a learned behaviour…

or if it’s within our genetic make-up, maybe a bit of both. I’m lucky (I think) to be a natural optimist, but my parents did teach me to notice and focus on the beauty around me – from a stunning rainbow to a simple pattern of raindrops on a window pane, and I think that this appreciation of small things makes me more prone to positivity.

It does us all good to step back once in a while and have a think. An article on positive thinking in this year’s Dairy Diary says this:

‘A step towards positive thinking is to take time to appreciate life in general, and your own life in particular. Remember to stop and smell the roses – that may be a well-worn notion but it works.

‘Some people call it living in the moment, becoming aware of everything around you – sights, smells, sounds, tastes, your feelings, yourself. Focus on things as they are at that moment, accept them without judgement, and you will start to see things you have taken for granted in a new light.’

 

Here are 5 things that we can all do this week to help us feel more positive.

  1. Pay someone a compliment; if you think notice someone wearing a pretty dress, doing a good job or being kind, tell them, even if it’s a stranger. It will make them feel good and you feel good too.

  2. Look for beauty in nature; from the dew on a flower to an early misty morning or even birdsong, there’s always something you can find, notice and appreciate.

  3. Find somewhere quiet and concentrate on your breathing for a few minutes. Breathe in slowly, hold for a count of six, breathe out slowly. Feel the sensation of breathing.

  4. Sometimes we so used to being surrounded by negativity that we hardly notice it. Take a few days break from TV; the news, documentaries or even soaps can make us feel very downcast. Listen to some music that you love instead.

  5. Do a little good turn. Something simple like baking a cake for a friend or a neighbour. Why not try the Dairy Diary recipe below. I’m sure they’ll appreciate it.

Raspberry & Macadamia Cake

  • Servings: 10 slices
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 368 per portion
Fat 25g (11g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Macadamia nuts 125g (4½oz)
  • Light brown sugar 50g (2oz)
  • Caster sugar 110g (4oz)
  • Unsalted butter 175g (6oz), softened
  • Eggs 2
  • Almond extract a few drops
  • Self-raising flour 150g (5oz), sifted
  • Raspberries 200g (7oz)
  • Milk 2 tbsp
  • Demerara sugar 1 heaped tbsp

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Grease and line a 900g (2lb) loaf tin.
  2. Whizz macadamia nuts in a food processor until finely ground.
  3. Beat together brown sugar, caster sugar and butter until light and fluffy. Gradually beat in eggs and almond extract then fold in flour and nuts. When combined, gently fold in raspberries and milk.
  4. Pour cake mixture into prepared tin and bake for 45 minutes (you may need to cover with foil). Remove from oven, scatter with demerara sugar and return to oven for 5 minutes or until a skewer comes out clean. Leave to cool in tin.

 

A Dairy Diary recipe.

 

#positivethinking

#baking

#cake

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 


 

Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.

ENTER

 

 

 


 

Minced Lamb Pie

  • Servings: 6
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 


 

Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

#Delicious

#BestEverFamilyRecipes

#win

#competition

Recipe of the Week: Fresh Fruit with Chocolate Dip

 Fruits with Chocolate Dip

This delicious little treat is only 255 calories, so you can enjoy it guilt-free!

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth, thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

 


Just For One Or Two cookbook

This delicious recipe is taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

And happy Valentine’s Day for tomorrow!

#recipesfortwo

 

 

 

 

 

Recipe of the Week: Cauliflower ‘Rice’

This delicious side dish is gorgeous with lamb and gives you another of your five-a-day.

Who needs carbs when you have cauliflower?!

(And you can treat yourself to a biscuit afterwards!)

 

Cauliflower Rice

Cauliflower ‘Rice’

  • Servings: 3-4
  • Time: 15 mins
  • Difficulty: easy
  • Print

Calories 76 per portion
Fat 3.6g (0.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Cauliflower 1, broken into florets
  • Ground coriander 1 tsp
  • Olive oil 1 tbsp
  • Chopped mint 2-3 tbsp

Instructions

  1. Preheat oven to 200°C/180°fan/Gas 6. Place cauliflower florets into a food processor and pulse several times to give a rice-like texture.
  2. Season well and mix with coriander and oil, then spread on a baking sheet. Bake for 10-12 minutes until it has a dry but fluffy texture.
  3. Stir in mint, season to taste and serve alongside your chosen fish or meat and vegetables.

 

#cauliflowerrice

#dairydiaryrecipe

Boxing Day – now it’s time to treat yourself!

Time to treat yourself!

I’m sure, like most people, the last month has been a whirlwind of planning, shopping, wrapping, cooking, and generally trying to make Christmas perfect for everyone.

Now’s the time to slow
down and treat yourself.

Do something you makes you feel happy. That may be a long walk, a phone call with a friend, a soak in the bath with your favourite music playing, reading a book, or even filling in your Dairy Diary.

Whatever it is, enjoy yourself and maybe even indulge in some simple comfort food like this. Just make sure someone else makes it for you!

 

Pasta Supper

Pasta Supper

  • Servings: 2 adults & 3 children
  • Time: 20 mins
  • Difficulty: easy
  • Print

Calories 529 per portion
Fat 31g (17g sat) per portion

Ingredients

  • Dried tagliatelle 250g pack
  • Butter 40g (1½oz)
  • Olive oil 1 tbsp
  • Onion 1 small, peeled and finely chopped
  • Ham 110g (4oz), cut into strips
  • Frozen peas 110g (4oz)
  • Single cream 150ml (¼ pint)
  • Cheddar cheese 110g (4oz), grated

Instructions

  1. Cook the tagliatelle according to the packet’s instructions.
  2. Melt the butter in a saucepan, add the oil and cook the onion for about 4 minutes until soft.
  3. Add the ham and frozen peas and cook for a further 4 minutes.
  4. Add the drained tagliatelle, cream and half of the cheese. Toss together and serve immediately sprinkled with the remaining cheese.

Cook’s tips
Dried tagliatelle has been used here but it can be tricky for little ones to twiddle around a fork. For young diners you might like to use pasta twists or shells instead that can be scooped up with a spoon.

 


 

Dairy Diary Favourites CookbookThis recipe is taken from
Dairy Diary Favourites cookbook.

Click here to find out more.

 

Have a happy Boxing Day everyone.

 

#boxingday

#treatyourself

#comfortfood

 

1 2 28
%d bloggers like this: