Tag Archives: Recipe

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…

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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

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#RecipeoftheWeek

#TripleTested

 

 

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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

Recipe of the Week: Double Lemon Puddings

Double Lemon Puddings

A light lemon sponge with a secret sauce, these lovely little puds are from the Dairy Diary Favourites cookbook, which is available to order online now.

 

Double Lemon Puddings

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 539 per portion
Fat 27g (15g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Lemon curd 5 tbsp
  • Lemons 2, grated zest and juice
  • Butter 110g (4oz), softened
  • Caster sugar 110g (4oz)
  • Eggs 2, lightly beaten
  • Self-raising flour 110g (4oz)
  • Icing sugar to dust

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Lightly grease four 175ml (6fl oz) ramekins.
  2. Beat together the lemon curd and half the lemon juice and spoon into the ramekins.
  3. Put half the lemon zest and the rest of the lemon juice with the butter, caster sugar, eggs and flour into a mixing bowl or food processor and mix well. Divide the mixture among the ramekins (do not fill right to the top as the mixture will rise) and bake for 20 minutes until risen and golden.
  4. Leave for a few minutes before serving, as the lemon curd will be very hot! Serve with a dusting of icing sugar and the remaining lemon zest.

Cook’s tip. Lemon puddle pudding but made with the easiest sauce ever – what could be simpler than stirring extra lemon juice into lemon curd?

 

Dairy Diary Favourites Cookbook

Enjoy 100 of the best recipes from 35 years of the Dairy Diary, including at least one from each edition.
From speedy weekday meals to tested crowd-pleasers, there is something for everyone in this beautiful cookbook.
And it’s only £8.25!

Click here for more information

 

#recipeoftheweek

#tripletested

How to impress with a seriously easy but delicious breakfast

As I am newly married I thought I had better up my game a bit and be a good wife! So yesterday I pulled out all the stops and made breakfast in bed – quite a feat when my better-half usually gets up before 7am!

Bleary-eyed, I fumbled through my trusty Dairy Diary, donned my apron (looking very glamorous over my M&S pjs) and rustled up these rather fabulous Danish Pastries (sshhh he’ll never know how easy they are to make!)

They really are a very easy treat
for a weekend breakfast, I can
highly recommend them!

 

 

Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

The 2018 Dairy Diary will go on sale VERY SOON! Watch this space…..

 

#tripletested

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