The succulent beef and soft veg in this Ruby Beef Stew will warm you from the inside out on those cooler days.
Recipe taken from the Dairy Diary. For more delicious recipes visit the Dairy Diary Recipe Collection.
Preparation time 10 minutes
Cooking time 20 minutes
Calories per portion 407 Kcal
Fat per portion 26g
of which saturated 6.5g
Serves 4
Suitable for vegetarians
Beef tomatoes 4
Ciabatta rolls 2
Green pesto sauce 180g jar
Salt and freshly ground black pepper
Olive oil 3 tbsp
Pine nuts 2 tbsp
1 Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in a roasting tin.
2 Tear the ciabatta into pieces. Put into a food processor and whizz to coarse crumbs. Add the crumbs and pesto to the tomato flesh and mix thoroughly, seasoning to taste.
3 Spoon the tomato mixture into the shells, then drizzle with a little olive oil and a sprinkling of pine nuts.
4 Bake in the oven for 15–20 minutes, until the tomatoes are softened and the topping is golden. Serve immediately.
Cook’s tip
This simple recipe is only as good as the tomatoes, so buy those that are still on the vine for the best flavour.
Recipe taken from Just One Pot.
Makes 12
Time 20 mins
Calories 133 per portion
Fat 5g of which 2.7g is saturated
Suitable for vegetarians
Suitable for freezing
Self-raising flour 275g (10oz)
Salt ¼ tsp
Butter 50g (2oz)
Dried basil 1 tsp
Tomato purée 1 tbsp
Milk 275ml (9fl oz)
Egg 1, beaten
Sesame seeds 1-2 tbsp
Cherry tomatoes and Cheddar cheese to serve, optional
1 Preheat oven to 200°C/400°F/Gas 6. Place flour and salt in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs.
2 Add basil, tomato purée and milk and half of the egg and mix to a soft but not sticky dough.
3 Roll out on a floured work surface into a rectangular shape about 2cm (¾in) thick and cut into 12 x 5cm
(2in) squares.
4 Place on a greased baking sheet, brush tops with egg and sprinkle with sesame seeds. Bake for 10 minutes or until well risen and golden.
Serve with tomatoes and cheese, if using.
A Dairy Diary recipe.
Moist, sticky and scrumptious, with glistening succulent fruit. This Cherry Bread Pudding recipe is delicious served warm, or just as tasty served chilled. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Here is a tangy, tasty alternative to Bolognaise.Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4
Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)
1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.
2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.
3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.
4 Mix the pasta into the meat sauce and serve.
If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.
Recipe taken from Good Food, Fast.
Crisp on the outside, melt-in-your-mouth on the inside. Yummy!Makes 18
Preparation 25 mins
Cooking 25 mins Per portion 93 kcals,
4g fat (0.3g saturated)
Suitable for freezing
Suitable for vegetarians
2 egg whites
110g (4oz) ground almonds
225g (8oz) caster sugar
15g (½oz) ground rice
½ tsp vanilla extract
½ tsp almond flavouring
A little extra egg white
9 blanched almonds, split in half
1 Grease two baking sheets. Line with rice paper.
2 Beat egg whites until foamy but not stiff. Add almonds, sugar, ground rice, vanilla and almond flavouring. Beat well.
3 Pipe or spoon 18 mounds of mixture, well apart, onto prepared baking sheets. Brush with egg white. Put half an almond in middle of each one.
4 Bake at 170°C (325°F) Mark 3 for 20–25 minutes, or until pale gold.
5 Leave to cool for 5 minutes. Carefully lift off, then remove rice paper from edges.
6 Cool on a wire cooling rack. Store in an airtight container when cold.
Recipe taken from the new 2012 edition of The Dairy Book of Home Cookery.
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