Tag Archives: Recipe

Seasonal Recipes | Baked Apples

Baked Apples recipe

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Baked Apples

Serves 4
Time 45 mins
Per portion
223 Kcals/serving
Fat 8g (5.2g sat)
Suitable for vegetarians
Butter 40g (1½oz), softened
Light muscovado sugar 40g (1½oz)
Chopped glacé ginger 1 tbsp
Glacé cherries 25g (1oz), chopped
Ready-to-eat prunes 75g (3oz), chopped
Dessert apples 4
Custard to serve (optional)

1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.

2 Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.

3 Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.

4 Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.

Recipe taken from Fantastic Food For Less

 

Don’t miss the seasonal recipes available on the Dairy Diary website.

 

Seasonal recipes from the Dairy Diary

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Celebrate St George’s Day with the BEST bread & butter pudding

The best St George's Day Pudding

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Celebrate St George’s Day with the BEST bread & butter pudding

Ok so this may not be the best recipe for those on a diet, but wow, it is scrumptious if you fancy a treat.

Smother it in custard and enjoy…..

St George’s Day Pudding

Serves 6
Time 45 mins plus standing
Calories 479
Fat 19g of which 3.7g is saturated

Medium sliced white bread 10 slices, crusts removed
Chocolate and hazelnut spread 1 x 200g jar
Dried and sweetened cranberries 75g (3oz)
Full fat milk 600ml (1 pint)
Caster sugar 3 tbsp
Eggs 4 medium, lightly beaten

1 Spread bread with chocolate and hazelnut spread. Make into sandwiches and cut each into four triangles. Arrange triangles neatly on the base of a 1.25 litre (2 pint) ovenproof buttered dish. Scatter with cranberries.
2 Gently heat milk and sugar until sugar has completely dissolved. Pour hot milk mixture onto eggs in a slow stream, beating constantly. Pour egg mix over bread and leave to stand for 30 minutes.
3 Preheat oven to 190ºC/Gas 5. Cook pudding for 25-30 minutes or until golden and set. Serve warm.

A Dairy Diary recipe.

#thedairydiary
#stgeorgesday

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Spring lamb recipe | Roast Lamb with Apricots

Roast Lamb with Apricots

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Spring has sprung!
Celebrate with
tender spring lamb.

Inspired by the Herdwick sheep grazing on the Lakeland hills, this recipe using saddle of lamb was devised for a country house hotel in Cumbria as their signature dish. This is a modern, simplified version of that dish.

Roast Lamb with Apricots

Cooking time – 13⁄4 hours plus standing
Calories per portion – 499 Kcal
Fat per portion – 24g of which saturated – 11.3g
Serves – 8

Leg of lamb 1.8kg (4lb), or shoulder, boned out
Salt and freshly ground black pepper
Spinach leaves 110g (4oz)
Ready-to-eat dried apricots 175g (6oz), chopped
Onion 1, peeled and finely chopped
Breadcrumbs 75g (3oz)
Chopped mint 2 tbsp fresh or 1–2 tsp dried
Egg 1, beaten
Olive oil
Lamb or vegetable stock 300ml (½ pint)
Port 150ml (¼ pint)
Cornflour or gravy granules
Mint sprigs to garnish

1 Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.

2 To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.

3 Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.

4 Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.

Recipe taken from Around Britain.

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Irish Soda Bread with Rosemary | A St Patrick’s Day recipe that’s definitely worth the effort

Irish Soda Bread with Rosemary recipe

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A St Patrick’s Day recipe that’s definitely worth the effort

As I am a breadmaker owner (and I don’t even use that, as my other half makes all the bread!), I have to confess that I haven’t baked much of the stuff since school.

However, I happened to be at the photography studio when this recipe was being shot and so I watched Sara, our food stylist, make it and it did look incredibly simple.

It tasted absolutely gorgeous too
and we enjoyed with a delicious
potato and leek soup (DD recipe
of course). 

As today is St Patrick’s Day I thought it the perfect excuse to have a bash at Irish Soda bread. It worked and trust me it really is worth the effort.

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Irish Soda Bread with Rosemary

Makes 1 loaf
Time 45 mins
Calories 140/slice Fat 2g of which 1.2g is saturated
Suitable for vegetarians
Suitable for freezing

Plain flour 450g (1lb)
Irish porridge oats with multi seeds 50g (2oz)
Salt 1 tsp
Bicarbonate of soda 1 tsp
Butter or white fat 25g (1oz)
Finely chopped fresh rosemary 2 tbsp
Fresh cultured buttermilk 300ml pot
Whole milk 100ml (3½fl oz)

1 Preheat oven to 200ºC/Gas 6. Mix together flour, porridge oats, salt and bicarbonate of soda. Add butter or fat and rub in until it resembles fine breadcrumbs. Stir in rosemary.

2 Add buttermilk and enough milk to make a soft but not sticky dough. Transfer to a greased and floured baking sheet and shape into an 18cm (7in) round. With a knife, score into four and bake for 30 to 40 minutes or until golden and cooked through.

3 Serve bread warm with a delicious soup (such as Creamy Leek & Potato Soup) or a selection of Irish cheeses and pickled onions.

Cook’s Tip
If can’t find oats with seeds, use plain Irish porridge oats instead.

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Top Ten Feel-Good Tips for February

Feel-good-February

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Top Ten Feel-Good Tips for February

I am not a nutritionist, but in my job I do read a lot about food and I have a pretty good grasp of healthy eating.

When I look back at old photographs I can see the results of my lifestyle, particularly what I ate and drank, and I’m glad to say that now I understand nutrition better, I’ve never felt better. I’ve never been a naturally skinny person and have battled to control my weight from the age of ten.

As a young adult, I used to
always opt for ‘diet’ versions
of everything – something I
never do anymore. It just
resulted in my body craving
sugar and fat.

We often get requests from people asking us to add more nutritional information to recipes, particularly featuring the salt and sugar content. Whilst, I understand that everyone’s dietary needs are different, it’s important to look at the whole picture and view your consumption over a week, rather than meal by meal. We all know that eating a sticky toffee pudding with every meal is not a good idea, but one a week is fine. What’s most important is to think about getting an overall balanced diet, not eating too much and exercising regularly.

There are lots of little things that can make you feel great. Here’s my top ten (please note, this works for me, but is not for everyone, if you have specific medical issues, always check with your doctor).

  1. Eat from a small plate. Think about the plates our grandparents used, they were much smaller than most modern crockery. Fill half your plate with veggies or salad, a quarter with meat/fish/vege protein and the other quarter with carbohydrate.
  2. Snack on a few almonds and blueberries. These will fill the gap between meals and help avoid those blood sugar crashes that makes us reach for biscuits.
  3. Change to foods that release energy slowly – porridge for breakfast, wholemeal toast and veg soup for lunch and a meal with protein and carbohydrate for dinner.
  4. Enjoy a treat, but make sure it’s something you love (Dairymilk for me!) and only have it once or twice a week.
  5. Try to cook from scratch as much as possible. Processed foods contain so many hidden nasties.
  6. Dance! However you like – Zumba, disco, ballroom; revel in your favourite music and have a good old boogie.
  7. Drink 8 glasses of water a day – your skin will love you for it. Ice-cold water tastes much better, so keep a jugful in the fridge.
  8. Get as much fresh air as possible and walk, as fast as you can, as much as you can. It’ll make you feel great!
  9. Meet with friends, have a chat and a good laugh.
  10. Create. It could be a batch of cookies, a handmade card, a knitted scarf – whatever you enjoy doing. You’ll feel a huge sense of satisfaction.

And if you’re feeling in the mood for making that batch of cookies, here you are. This delicious recipe is perfect to share with family and friends.

 

Recipe: Honey Flapjack Cookies

Honey Flapjack Cookies 

Good Food, Fast Dairy CookbookThis recipe is taken from Good Food, Fast – a fabulous cookbook packed full of recipes that take 30 minutes or less.

It’s available now for just £7.00.

Buy Good Food, Fast cookbook

 

 

 

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Bramley Apple Week | Recipe: Spiced Apple Cake

Spiced apple cake recipe

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Bramley Apple Week

The Most Requested Dairy Diary Apple Recipe

Ever since childhood, when summer seemed sunnier, the grass seemed greener and those apples plucked from the boughs of my Grandad’s tree tasted like the most delicious fruit in the world, I’ve loved apples.

Needless to say, I don’t need much encouragement to eat or cook with them. And as it’s Bramley Apple Week this week I am using it as an excuse to bake a recipe that’s been requested on numerous occasions by customers who have lost the original.

Printed decades ago in a very eighties Dairy Diary, the original photograph of this apple cake doesn’t really make you want to dash in the kitchen and don your apron. However, after so many requests, it must be a good ‘un, so I’m going to give it a go.

Recipe: Spiced Apple Cake

Spiced apple cake recipeServes 12
Suitable for freezing
Suitable for vegetarians

Self-raising flour 350g (12oz)
Mixed spice 2 tsp
Butter 175g (6oz)
Soft brown sugar 175g (6oz)
Raisins 225g (8oz)
Egg 1, beaten
Milk 200ml (7fl oz)
Bramley apples 2, peeled and sliced
Demerara sugar 25g (1oz)
Clear honey to glaze

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Spiced apple cake recipe

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1 Preheat the oven to 190°C/Gas 5. Lightly grease and line a 20.5cm (8in) diameter deep cake tin.

2 Sift the flour and spice into a mixing bowl. Rub in the butter until it resembles fine breadcrumbs. Stir in the soft brown sugar and raisins, than add the beaten egg and milk and mix to a soft consistency.

Spiced apple cake recipe3 Spoon half the mixture into the tin, cover with half the apples and then top with the remaining mixture. Decorate with the rest of the apple slices and sprinkle with demerara.

4 Bake for 1¾ hours (cover with foil if the apples are browning too much) until browned and firm to touch.

5 Cool in the tin for 15 minutes and then turn onto a wire rack to cool completely. Remove lining paper and glaze with warmed honey.

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Spiced apple cake recipe

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