Tag Archives: Recipe

Quick Cottage Pie

The perfect comfort food in an unbelievable time!

Quick Cottage Pie from the Good Food, Fast: Dairy CookbookTime 15 minutes
Calories per portion 736 Kcal
Fat per portion 34g
of which saturated 9.3g
Serves 2
Suitable for freezing

Beef mince 250g (9oz)
Onion 1 small, peeled and chopped
Baked beans in tomato sauce 415g can
Worcestershire sauce 2 tbsp
Dried mixed herbs 1 tbsp
Salt and freshly ground black pepper
Chilled flavoured mashed potato 450g pack

1 Heat a large, dry frying pan over a high heat. Add the beef mince and onion and cook, stirring to break up the meat, for 3–4 minutes, until the meat is browned.

2 Stir in the baked beans, Worcestershire sauce, dried mixed herbs, some seasoning and a good dash of water. Simmer rapidly for 3–4 minutes, until thickened and then tip the pie filling into a deep 1.25 litre (2 pint) baking dish.

3 Meanwhile, preheat the grill to hot. Heat the mashed potato according to the pack instructions, spoon on top of the mince and rough up the surface. Pop under the hot grill for a few minutes, until golden and bubbling.

Cook’s Tip
Supermarkets sell flavoured mash, such as colcannon, in the chilled food section. Use plain mash, if you prefer.

Recipe taken from the Good Food, Fast: Dairy Cookbook.

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Cinnamon Toast

A comforting treat; perfect for an autumnal evening in front of the fire.

Cinnamon Toast from the Dairy Diary 2011Serves 3
Time 5 mins
Calories 374 per portion
Fat 15g of which
9g is saturated
Suitable for vegetarians

Light soft brown sugar 4 tbsp
Cinnamon 1 tsp
Butter 50g (2oz), softened
White bread 6 slices

1 Mix sugar with cinnamon and softened butter. Toast bread slices on both sides.

2 Spread one side of toast with butter mixture, cut in half and serve hot.

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Cheshire Pasties

Cheshire PastiesServes 4
Time 30 mins
Calories 428 per portion
Fat 28g of which
12.9g is saturated
Suitable for vegetarians
Suitable for freezing

Puff pastry 300g (11oz), defrosted if frozen
Onion chutney 4 tsp
Cheshire cheese 110g (4oz), crumbled
Cox apple 1, peeled, cored and chopped
Chopped sage 1 tbsp
Egg 1, beaten
Cherry tomatoes to serve, optional

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking tray. Roll out pastry and cut out 4 x 18cm (7in) circles. Spread the centre of each with chutney.

2 Mix cheese, apple and chopped sage together and divide between pastry circles. Brush edge of each circle with water, fold in half and press to seal. Place on baking tray.

3 Prick pastry, brush with beaten egg and bake for 20-25 until golden brown and crisp. Serve with tomatoes, if using.

Recipe taken from 2011 Dairy Diary.

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Gingerbread clowns

Makes 16
Time 55 mins
181 calories per clown
4G fat of which
1.8G is saturated
Suitable for vegetarians

Plain flour 250g (9oz)
Ground ginger 1 tsp
Mixed spice 1 tsp
Bicarbonate of soda 1 tsp
Unsalted butter 50g (2oz)
Dark soft brown sugar 50g (2oz)
Black treacle 50g (2oz)
Golden syrup 25g (1oz)
Egg 1, beaten
Ready-made royal icing 225g (8oz)
Smarties 2 tubes

1 Preheat oven to 180°C/350°F/Gas 4. Line 2–3 baking trays with non-stick baking foil. Sift dry ingredients into a large bowl. Make a well in centre.

2 Put butter, sugar, treacle and golden syrup into a saucepan, stir over a moderate heat until melted, then pour into flour. Add egg and mix to a soft dough. Knead on a floured surface and roll out to 3mm (1⁄8in) thick.

3 Using a gingerbread man cutter, stamp out as many men as you can and place on baking trays. Re-knead trimmings and repeat until you have 16.

4 Re-roll trimmings as necessary, cut out 4 rounds with a plain 9cm (33⁄4in) round cutter. To make clown hats, cut each one into 4 triangles. Brush undersides lightly with water and place across heads.

5 Bake for 15–20 minutes, or until lightly browned and firm. Cool for 2–3 minutes, then transfer to wire racks. Decorate the clowns with royal icing and Smarties, as shown in photograph.

A Dairy Diary recipe.

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Chicken Satay with Indonesian-style salad

Succulent, nutty chicken served with a bowl of crunchy finely chopped vegetables.

Chicken Satay from Good Food, FastTime 25 minutes
Calories per portion 325 Kcal
Fat per portion 13.6g
of which saturated 7.5g
Serves 4

Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
Peanut or satay cooking sauce 150-200g (5-7oz)
Coconut milk 175ml (6fl oz)
Lime 1, grated zest and juice of ½ and the rest cut into wedges
Mixed vegetable stir-fry 350g pack

1 Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.

2 Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.

3 Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.

4 Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.

5 Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.

Cook’s tip
Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

Recipe take from Good Food, Fast: Dairy Cookbook.

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Blueberry Crumble

Blueberries given a sharp lemony edge beneath a comforting topping.

Blueberry CrumblePreparation time 15 minutes
Cooking time 30 minutes
Calories per portion 388 Kcal
Fat per portion 25g
of which saturated 10.2g
Serves 6
Suitable for vegetarians

Blueberries 450g (1lb)
Caster sugar 150g (5oz)
Lemon 1, grated rind and juice
Breadcrumbs 75g (3oz)
Ground almonds 75g (3oz)
Butter 110g (4oz)
Slivered or flaked almonds 25g (1oz)

Preheat the oven to 200°C/400°F/Gas 6. Mix the fruit, 75g (3oz) of the sugar and lemon rind and juice in a shallow baking dish.

Make the crumble by mixing the breadcrumbs, ground almonds and remaining sugar in a large bowl. Rub in, or cut in, the butter roughly and spoon the mixture evenly over the fruit. Scatter with slivered or flaked almonds.

Bake the crumble for about 30 minutes, turning the oven heat down to 180°C/350°F/Gas 4 after 15 minutes when the top has browned. Serve warm or cold with plenty of cream – clotted or double!

Cook’s tip
Crumbles are pretty flexible with the cooking temperature. If you’re cooking other things in the oven at the same time, the crumble will cope – just cook it until it looks good.

Recipe taken from Just One Pot, Dairy Cookbook

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