Extra Mature Cheddar Muffins
Per muffin
175 Kcal
6.8g fat (3.7g saturated)
Suitable for vegetarians
Suitable for freezing
Extra Mature Cheddar Muffins
Tag Archives: Recipe
Strawberry Trifle with Pimms
Strawberry Trifle with Pimms
Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians
Ingredients
- Trifle sponges 4, about 110g (4oz), broken into pieces
- Strawberries 350g (12oz), sliced
- Caster sugar 2 tbsp
- Pimms 4 tbsp
- Reduced fat custard 425g can
- Double cream 200ml (7fl oz)
- Low fat natural yogurt 150g (5oz)
- Orange, grated rind of half
- Lemon, grated rind of half
- Halved strawberries and orange rind curls to decorate
Instructions
- Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
- Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
- Decorate with strawberries and citrus rind curls.
Read Strawberry Trifle with Pimms on the Dairy Diary website
#trifletested #dessert
Potato, Beetroot & Mackerel Salad
Potato, Beetroot & Mackerel Salad
Time 25 mins
Serves 4
Calories 494
Fat 36 of which 7g is saturated
New potatoes 450g (1lb), scrubbed and halved
Olive oil 6 tbsp
Red wine vinegar 3 tbsp
Caster sugar 2 tsp
Grainy mustard 2 tsp
Sugarsnap peas 100g (3½oz), shredded
Spring onions ½ bunch, thinly sliced
Smoked peppered mackerel 250g (9oz), skinned and broken into chunks
Cooked beetroot 200g (7oz), cut into matchsticks
1 Cook potatoes in simmering water for 10-15 minutes, until tender. Drain well.
2 Meanwhile, mix oil, vinegar, sugar and mustard together.
3 Put sugarsnap peas in a salad bowl with spring onions, mackerel and beetroot.
4 Add potatoes to the bowl with dressing and fold gently together.
A Dairy Diary recipe.
#tripletested #recipes
Bramley Apple Week and the Prettiest Apple Tart
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Bramley Apple Week and the Prettiest Apple Tart
The Bramley is recognised by professional chefs and home cooks alike as the best apple for cooking.
Grown only in Britain, the Bramley’s unique qualities make it a versatile ingredient, equally at home in a savoury stir fry or a traditional apple pie.
Bramley apples contain a higher acid content and lower sugar levels than other apples, which produces a stronger, tangier tasting apple whose flavour is retained when cooked. Texture is also important and Bramleys produce a ‘melt in the mouth’ moist texture when cooked.
Caramelised apples set on top
of a syrup-filled tart make this
gorgeous dish a taste sensation!
Treacle Tart with Glazed Apples
Serves 6
1¼ hours plus cooling
555 Kcals/portion
Fat 16g (7.2g sat) per portion
Suitable for freezing
Suitable for vegetarians
Plain flour 175g (6oz)
Butter 65g (2½oz), diced
White vegetable cooking fat or lard 40g (1½oz), diced
Golden syrup 454g tin
Ground ginger 1 tsp
Lemon 1, grated zest and juice
Fresh breadcrumbs 110g (4oz)
Bramley apples 2, peeled, cored and thinly sliced
Icing sugar 1 tbsp
Custard or ice cream to serve (optional)
1 To make the pastry, put the flour, 40g (1½oz) butter and fat in a bowl and rub in with your fingertips until you have fine crumbs. Gradually add 2 tbsp water and mix to a smooth dough. Alternatively, you could use a food processor.
2 Knead the pastry briefly, then roll out on a lightly floured surface until a little larger than a 24cm (9½in) diameter fluted loose-bottomed flan tin. Lift the pastry over the rolling pin, place in the tin then ease up the sides, pressing it in place. Trim the top of the pastry so that it stands a little above the tin. Chill for 15 minutes.
3 Meanwhile, preheat the oven to 190°C/375°F/Gas 5. Pour the syrup into a saucepan, add the ginger, lemon zest and half the juice and gently heat. Take the pan off the heat and stir in the breadcrumbs. Leave to cool.
4 Pour the syrup into the tart case. Toss the apple in the remaining lemon juice. Arrange the slices, overlapping, in rings over the top of the tart. Then melt the remaining butter and brush it over the apples. Bake for about 35 minutes until the apples are golden.
5 Sift the icing sugar over the top and return the tart to the oven for a further 5 minutes or until the sugar has caramelised. Leave to cool for 30 minutes, then remove the tart from the tin and cut into wedges. Serve with ice cream or custard, if you like.
Cook’s tip
Place any stale bread you have in a food processor and whizz into breadcrumbs. Separate into portions and freeze in polythene bags so that you have a ready-made supply.
Recipe taken from
Fantastic Food For Less
cookbook available now
at the Dairy Diary website
for just £7.99.
Trick or Treat Popcorn
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Trick or Treat Popcorn
Time 15 mins
Makes 2 large pans
Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians
Popcorn 200g (7oz)
Olive oil 4 tbsp
Salt pinch
Chilli powder 1 tsp
Golden caster sugar 1-2 tbsp
1 Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
2 Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
3 Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!
Lots more recipes on the Dairy Diary website.
A Clever Halloween Recipe. Is it a treat or is it a trick?
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Is it a treat or is it a trick?
A Clever Halloween Recipe.
Having deprived my children for the past six years (a goulish excuse to beg for Enumber-laden sweets!), I have finally succumbed to Halloween.
My fellow villagers know which residents welcome trick or treaters and, as the children all go together in one group, it’s not an evening-long intrusion. So, I have decided to allow my little ones to dress up (in cute non gory costumes of course!) and participate.
We have stocked up on goodies and I
plan to make some of this wicked popcorn –
which will give the little spooks either a
trick (one is spiced with chilli) or a treat!
I think the youngsters will love this Russian-roulette chance to giggle at their friends who choose chilli.
Don’t worry though, we’ll have glasses of water at the ready!
Have fun and stay safe everyone!
Trick or Treat Popcorn
Time 15 mins
Makes 2 large pans
Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians
Popcorn 200g (7oz)
Olive oil 4 tbsp
Salt pinch
Chilli powder 1 tsp
Golden caster sugar 1-2 tbsp
1 Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
2 Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
3 Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!
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