Tag Archives: Recipe

Celebrate St George’s Day

Celebrate St George's Day with this marvellous bread pudding recipe.

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Celebrate St George’s Day with this

clever Bread Pudding Recipe

When I commission a home economist to write recipes for the Dairy Diary they first supply me with a recipe ideas list. And oh what a treat!

This is one of my favourite elements of my job – choosing a final recipe selection from this list.

It’s never a good idea to read
through it before lunch though,
as it makes me ravenous.

I plan the recipes according to the season and to reflect any special events. That is why St George’s Day Bread Pudding caught my eye. I thought it would be perfect for this week in 2014.

However, I also felt a little baffled by its title. How was a bread pud related to St George’s Day? Obviously bread pudding is a very traditional recipe and it does originate here but that was the only link to St George I could discern. That is until I saw the pic (above).

How clever is that? It looks like lots of little St George’s Cross flags. And you won’t believe just how divine it tastes too. It’s actually ended up more like a bread and butter pudding, but who cares about that…..just enjoy it. I have and I will be enjoying it again this week to celebrate St George’s Day.

St George’s Day Bread Pudding

2013 diaries | How to cook the perfect Traditional Turkey Roast

The perfect Traditional Roast Turkey recipe

The perfect Traditional Roast Turkey recipe

How to cook the perfect Traditional Turkey Roast this Christmas

It can seem a daunting task, but with a little planning and organisation the perfect traditional Christmas dinner is easily achievable.

And to make things simple for you we have gathered together our favourite festive recipes and published them online as the Dairy Diary Favourite Festive Recipes.

Included in the collection is the Traditional Turkey Roast recipe which will guide you through the whole process of preparing and cooking:

  • The perfect roast turkey
  • Chestnut stuffing
  • Cranberry sauce
  • Turkey gravy

Dairy Diary Favourite Festive Recipes is formatted for mobile devices as well as your PC. So you can easily read the ingredients list when shopping and use the recipe on your phone or tablet in the kitchen – or you can print the recipe if you prefer.

In addition to the Traditional Roast Turkey you will find an inspirational choice of recipes for the whole festive break including starters, main courses, puddings, party food and drinks.

And it’s FREE, so why not check it out now?

Sausages baked with apples & squash

Sausages baked with apples & squash recipe

Autumnal squash and spiced apple baked with sausage and maple syrup.

Preparation time 10 minutes
Cooking time 30 minutes
Calories per portion 512 Kcal
Fat per portion 34g of which saturated 10g
Serves 4

Butternut squash or pumpkin 1 small
Red onion 1, peeled and thickly sliced
Granny Smith apples 2, cored, peeled and thickly sliced
Lemon juice 2 tbsp
Maple syrup 2 tbsp
Ground cinnamon 1 tsp
Vegetable oil 2 tbsp
Salt and freshly ground black pepper
Thick pork sausages 8
Chopped parsley 2 tbsp

1 Preheat the oven to 200°C/400°F/Gas 6. Line a medium-sized roasting tin with baking parchment.

2 Cut the squash or pumpkin in half and scoop out the seeds. Slice off the skin and then cut into wedges about 2cm (¾in) thick. Arrange evenly in the tin with the onion and apple slices.

3 In a small bowl, mix together the lemon juice, maple syrup, cinnamon and oil, and drizzle over the vegetables, carefully mixing them on the tray to coat them in the mixture. Season well. Arrange the sausages on top and bake with the vegetables for about 30 minutes, turning occasionally, until tender and cooked through.

4 Drain well, sprinkle with chopped parsley and serve with a green salad and some crusty bread.

Cook’s tip 
Maple syrup adds a subtle sweetness, but it is quite expensive. For a more economical version, use 2 tablespoons light brown sugar.
A Dairy Cookbook recipe.

Irish Whiskey Cake

Irish Whiskey Cake

Irish Whiskey Cake recipe

A naughty but very nice cake for adults… This Irish Whiskey Cake is a delectable dessert sure to go down a treat. A Dairy Diary recipe. For more delicious recipes, visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Banana and Cinnamon Muffins

Banana and Cinnamon Muffins recipe

Try these lovely moist muffins. Ready in just 30 minutes!

Makes 12 muffins
Time required
30 mins Per muffin: 274 Kcal
11g fat (6.4g saturated)
Suitable for vegetarians
Suitable for freezing

Self-raising flour 300g (11oz)
Baking powder 1 tsp
Bicarbonate of soda ½ tsp
Ground cinnamon ½ tsp
Demerara sugar 200g (7oz)
Full fat milk 300ml (½ pint)
Butter 125g (4½oz), melted
Eggs 2
Peeled bananas 200g (7oz) (about 2), finely chopped

1 Preheat the oven to 200°C/400°F/Gas 6 and line a 12-hole muffin tin with paper cases. Sift together all the dry ingredients, except the sugar, into a bowl and lightly mix together. Then add the sugar and mix into the flour.

2 Whisk together the milk, melted butter and eggs in a jug. Stir in the chopped banana. Gently fold the liquid into the dry ingredients, taking care not to overmix.

3 Divide the batter between the muffin cases and bake for 15–20 minutes or until well risen and golden. Serve warm or cold.

Cook’s tip. If you don’t have a banana to hand, try this recipe with the same weight of frozen raspberries or blueberries or even a mixture – don’t let them thaw.

Recipe taken from Take a Box of Eggs, Dairy Cookbook.

Ripe Tart

Ripe tart.The name of this dish comes from the village of Ripe in Sussex, where a pie feast celebrated the cherry harvest.

Preparation time – 25 minutes
Cooking time – 1 hour 15 minutes
Calories per portion – 330 Kcal
Fat per portion – 16g of which saturated – 6g
Serves – 8
Suitable for vegetarians

Plain flour 175g (6oz)
Salt pinch
Cornflour 25g (1oz)
Icing sugar 110g (4oz) plus 2 tsp and a little for decorating
Butter 75g (3oz)
Eggs 2 plus 1 yolk
Cherries 450g (1lb), stoned
Ground almonds 75g (3oz)
Almond essence few drops
Flaked almonds 25g (1oz)

1 Sift the flour, salt, cornflour and 2 tsp of the icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs.

2 Add the egg yolk and a little water to bind together. Knead lightly on a floured surface and roll out. Place a 23cm (9in) diameter loose-bottomed fluted flan ring on a baking tray and line with the pastry. Preheat the oven to 200°C/400°F/Gas 6 and chill the flan case while the oven warms up.

3 Bake the pastry case blind for 15 minutes (see Cook’s tip on page 160). Remove baking beans and cook for 5 minutes more. Turn down the oven to 170°C/325°F/Gas 3.

4 Arrange the cherries in the flan case. Mix the icing sugar, eggs, almonds and essence and pour over. Bake in the oven for 50–60 minutes, until the top is firm and golden. Halfway through cooking, sprinkle flaked almonds over the top. Serve hot or cold dusted with sifted icing sugar and with pouring cream.

Cook’s tip
Try this flan with plums or apricots, for a change.

Recipe taken from Around Britain Dairy Cookbook.

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