Tag Archives: Recipe

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!

Advertisements

Forget Blue Monday – make today a peach one!

Today is supposed to be the gloomiest day of the year.

But let’s not dwell on that.

Yes, we’re all trying to ‘be good’ after Christmas, but just for today why not bake a yummy treat and take it to work or to a neighbour or a friend?

Share a slice of this scrummy Peachy Lemon Cake and have a chat with someone who you think may need a little cheering up.

Some kind words (and cake), can make all the difference….

This recipe is taken from the 2018 Dairy Diary, which is still available to purchase here.

 

Peachy Lemon Cake

 

Peachy Lemon Cake

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 285 per portion
Fat 17g (10g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Butter 175g (6oz), softened
  • Golden caster sugar 150g (5oz) plus extra for sprinkling
  • Lemons 2, finely grated zest only
  • Eggs 3 large
  • Plain flour 150g (5oz)
  • Baking powder 1 tsp
  • Plain yogurt 4 tbsp
  • Peaches 3, stoned and each cut into 8 wedges
  • Plain yogurt or crème fraîche to serve (optional)

Instructions

  1. Preheat oven to 180°C/160°fan/Gas 4. Line a 23cm (9in) cake tin with baking paper.
  2. Cream together butter, sugar and lemon zest until light and fluffy. Gradually beat in eggs then sift in flour and baking powder. Gently stir in yogurt.
  3. Spoon mixture into prepared tin and scatter peach wedges randomly on top, pressing them in a little. Bake for 1 hour until risen and golden. 4 Cool in tin for 10 minutes then cool on a rack. Refrigerate. 5 Sprinkle with sugar and serve with yogurt or crème fraîche.

 

A Dairy Diary recipe.

 

#tripletested

#dairydiaryrecipe

#notbluemonday

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.

Yum!

 

This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

Click here for more information…

READ MORE

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • 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.

 

A Dairy Diary recipe.

Dairy Diary 2019

READ MORE

 

#RecipeoftheWeek

#TripleTested

 

 

Recipe of the Week | Choc ‘n’ Nut Chelsea Buns

Chocolate and Nut Chelsea Buns

Choc ‘n’ Nut Chelsea Buns

Neatly linking National Baking Week with National Nut Day, these delicious Choc’n’Nuts Chelsea Buns look impressive, yet they are quite easy to prepare and bake.

Bake them this weekend and share with your friends. They’ll love them!

Choc'n'Nuts Chelsea Buns

 

 

Recipe taken from the Dairy Diary 2018.

Dairy Diary 2018 now available

 

 

Recipe of the week: Nutty Seeded Burgers on Brioche 

This is the best veggie burger EVER!

It may be the last opportunity this year, so pop them on the barbecue and sip a glass of something lovely while enjoying the last days of summer.

 

 

Nutty Seeded Burgers on Brioche

Nutty Seeded Burgers on Brioche

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Bulgur wheat 50g (2oz)
  • Vegetable stock 300ml (½ pint)
  • Unsalted cashew nuts 50g (2oz)
  • Brazil nuts 50g (2oz)
  • Mixed seeds 50g (2oz)
  • Garlic 1 clove, peeled
  • Wholemeal bread 1 small slice, torn into pieces
  • Egg 1 Harissa paste 2 tsp
  • Sunflower oil 1-2 tbsp
  • Brioche buns, tomato slices and salad leaves to serve

Instructions

  1. Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
  2. Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
  3. Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.

#recipeoftheweek

#veggieburger

#dairydiaryrecipe

#tripletested

Liven up your lunchbox this week

Many (many) years’ ago, I endured a two week long school exchange trip to the Limousin region of France.

As a 13-year-old staying with an extremely eccentric family in an even more eccentric cobweb-strewn house (half of which appeared to be a long-abandoned cabaret café), I found the whole experience challenging to say the least. Never before, or since, have I experienced such a longing for home.

It was such a vivid experience, however, that much of it has stayed with me, including the flavours of the local cuisine.

This trip was undoubtedly
the catalyst for my life-long
love of food.

The whole family were superb cooks, and I tasted the most delicious pastas, pâtés and crêpes. One particularly memorable couscous dish was served at the local village fête. I’d never even heard of couscous, let alone tasted it, but I loved the combination of flavours and textures.

I’ve done my best to recreate this recipe almost 30 years’ later in the 2017 Dairy Diary. It’s really easy to make, and can be made in advance and chilled, so it’s ideal for a portable lunch, and much more interesting than the ubiquitous cheese sandwich.

 

French-style Couscous with Prawns

 

French-Style Couscous with Prawns

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 310 per portion
Fat 2.2g (0.4g sat) per portion

Ingredients

  • Couscous 110g (4oz)
  • Sundried tomato paste 1 tbsp
  • Chicken stock 200ml (7fl oz), boiling
  • Cooked king prawns 150g pack
  • Tomatoes 2, diced
  • Cucumber 7cm (3in) piece, diced
  • Frozen peas 75g (3oz), cooked
  • Chopped mint 2-3 tbsp

Instructions

  1. Place couscous in a large bowl. Stir sundried tomato paste into stock and then pour onto couscous. Stir, cover, then leave for 5 minutes.
  2. Fluff up couscous with a fork then leave to cool.
  3. Stir in remaining ingredients, season to taste and serve immediately.

Recipe taken from Dairy Diary 2017.

#tripletested

1 2 30
%d bloggers like this: