Tag Archives: Recipe

Recipe of the Week: Chana Dahl with Roast Vegetables

Chana Dhal with Roast Vegetables

 

This is the most flavourful vegetarian dish I have ever tasted, it’s absolutely delicious, and the contrast in texture between the dahl and the roast veg makes it extra special.

Chana Dhal with Roast Vegetables

  • Servings: 6
  • Print

Calories 319 per portion
Fat 9g (1g sat) per portion
Suitable for vegetarians
Suitable for freezing

For the dahl

  • For the dahl
  • Yellow split peas 300g (11oz)
  • Rapeseed oil 1 tbsp
  • Red onions 2, peeled and chopped
  • Garlic 2–4 cloves, peeled and chopped
  • Root ginger 5cm (2in) piece, finely chopped
  • Red chilli 1, deseeded and chopped
  • Fresh coriander 25g (1oz), stalks and leaves chopped separately
  • Bay leaves 2
  • Garam masala 2 tbsp
  • Ground cumin 2 tsp
  • Whole plum tomatoes 400g can
  • Vegetable stock 600ml (1 pint)
  • Limes 2, juice squeezed

For the roasted vegetables

  • Rapeseed oil 3 tbsp
  • Cauliflower 450g (1lb), broken into florets
  • Large Chantenay carrots 450g (1lb), halved lengthways or quartered if thick
  • Celeriac 300g (11oz), peeled and cut into wedges
  • Garam masala 2 tsp
  • Cumin seeds 2 tsp
  • Ground turmeric 1 tsp
  • Black mustard seeds 1 tsp
  • Curly kale 110g (4oz), large stalks removed and chopped
  • Naan breads 6, warmed, to serve

Instructions

  1. Soak the split peas overnight in cold water, then rinse and drain.
  2. Heat the oil in a large saucepan, add the onions and cook for 5 minutes. Stir in the garlic, ginger, chilli, chopped coriander stalks, bay leaves and spices and cook for 1 minute. Pour in the tomatoes, the stock and the peas. Bring to the boil, cover and simmer gently for 1½–2 hours until the peas have softened.
  3. For the roasted vegetables, preheat the oven to 180°C/160°fan/Gas 4. Heat the oil in a large roasting tin for 5 minutes. Coat the cauliflower, carrots and celeriac in the oil and roast for 30 minutes.
  4. Sprinkle in the spices and stir well. Add the kale and roast for a further 15–20 minutes until the kale is crisp and the carrots and cauliflower just tender.
  5. When ready to serve, add the lime juice and half the coriander leaves to the dhal. Serve with the roast vegetables and naan bread and garnish with the remaining coriander.

Cook’s tip
If you prefer, cook the dhal in the oven at 150°C/130°fan/Gas 2 for 2 hours.

#tripletested

Recipe of the Week: Garlic Mushroom Tagliatelle

Garlic Mushroom Tagliatelle

For a really speedy but delicious dinner try this creamy pasta dish.

Garlic Mushroom Tagliatelle

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 706 per portion
Fat 47g (26g sat) per portion
Suitable for vegetarians

Ingredients

  • Dried tagliatelle 300g (11oz)
  • Olive oil 2 tbsp
  • Red onion 1, peeled and chopped
  • Garlic 2 cloves, peeled and finely chopped
  • Portabella mushrooms 250g (9oz), wiped and sliced
  • Oyster mushrooms 110g (4oz), wiped and sliced
  • Baby mushrooms 150g (5oz), wiped and halved
  • Double cream 300ml pot
  • Chopped parsley and grated cheese to serve, optional

Instructions

  1. Cook tagliatelle according to packet’s instructions.
  2. Meanwhile, heat oil in a frying pan and cook onion and garlic gently for 5 minutes or until just soft.
  3. Add mushrooms and cook, stirring, for 5 minutes or until soft. Add cream and bring to the boil. Simmer for 2-5 minutes until slightly thickened. Season to taste.
  4. Drain tagliatelle and toss with mushroom and cream mixture. Divide between warm pasta bowls and scatter with chopped fresh parsley and grated cheese, if using.

 

#recipeoftheweek

#tripletested

Recipe of the Week: Frosty Top Lemon Loaf

This light and zesty cake has a gorgeous crunchy topping.

It’s absolutely gorgeous!

 

Frosty Lemon Cake

Frosty Top Lemon Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 136 per portion
Fat 6g (2.9g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • For the cake
  • Butter 50g (2oz), at room temperature
  • Caster sugar 75g (3oz)
  • Self-raising flour 75g (3oz)
  • Ground almonds 25g (1oz)
  • Egg 1 Lemon ½, grated zest only
  • For the topping
  • Lemon ½, juice only
  • Granulated sugar 50g (2oz)

Instructions

  1. Preheat the oven to 180°C/350°F/Gas 4, then strip line and grease a 450g (1lb) loaf tin with non-stick baking paper or use silicone bakeware.
  2. In a large bowl, mix together all the cake ingredients until smoothly blended. Spread the mixture in the tin and bake for 35 minutes until just firm to the touch.
  3. For the topping, mix the lemon juice with the sugar and spoon it evenly over the cake as soon as it comes out of the oven. Leave in the tin to cool for at least 10 minutes then turn out onto a wire rack to cool. Slice for serving.

Cook’s tip
Leave out the lemon zest and topping but add 50g (2oz) dried fruit to the mixture and sprinkle the top with 25g (1oz) chopped hazelnuts before baking.

 

 

Recipe taken from the fabulous Cooking For One Or Two cookbook.

 

Top 3 Dips to Share

Top 3 Dips to Share

I love a relaxed evening with friends – the impromptu sort when you decide you really need a catch-up, so you throw a few nibbles together and chill a bottle of fizz.

One of the best sharing foods is dip.

I like to serve with a range of crudité (how virtuous we feel eating carrot and cucumber sticks!), breadsticks and some warm pitta triangles.

crudité

Here are the top 3 Dairy Diary dips of all time…

Hummous

Whether spelt houmous, hummus, or a different way, we all know it’s delicious! Make your own delicious Houmous at home – it’s easy! This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Stilton & Walnut Dip

A cheesy and delicious Stilton & Walnut Dip – perfect for sharing! This dip is quick and easy to make and is sure to impress. A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Hot Artichoke & Chive Dip

This easy and appetising Hot Artichoke & Chive Dip is sure to impress any guest! You’ll make this Dairy Diary recipe again and again. For more delicious recipes, visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

#foodforfriends

#delicious

5 Positive Things to Do

Positive Thinking

I’m not sure if positive thinking is a learned behaviour…

or if it’s within our genetic make-up, maybe a bit of both. I’m lucky (I think) to be a natural optimist, but my parents did teach me to notice and focus on the beauty around me – from a stunning rainbow to a simple pattern of raindrops on a window pane, and I think that this appreciation of small things makes me more prone to positivity.

It does us all good to step back once in a while and have a think. An article on positive thinking in this year’s Dairy Diary says this:

‘A step towards positive thinking is to take time to appreciate life in general, and your own life in particular. Remember to stop and smell the roses – that may be a well-worn notion but it works.

‘Some people call it living in the moment, becoming aware of everything around you – sights, smells, sounds, tastes, your feelings, yourself. Focus on things as they are at that moment, accept them without judgement, and you will start to see things you have taken for granted in a new light.’

 

Here are 5 things that we can all do this week to help us feel more positive.

  1. Pay someone a compliment; if you think notice someone wearing a pretty dress, doing a good job or being kind, tell them, even if it’s a stranger. It will make them feel good and you feel good too.
  2. Look for beauty in nature; from the dew on a flower to an early misty morning or even birdsong, there’s always something you can find, notice and appreciate.
  3. Find somewhere quiet and concentrate on your breathing for a few minutes. Breathe in slowly, hold for a count of six, breathe out slowly. Feel the sensation of breathing.
  4. Sometimes we so used to being surrounded by negativity that we hardly notice it. Take a few days break from TV; the news, documentaries or even soaps can make us feel very downcast. Listen to some music that you love instead.
  5. Do a little good turn. Something simple like baking a cake for a friend or a neighbour. Why not try the Dairy Diary recipe below. I’m sure they’ll appreciate it.

Try this irresistible Raspberry & Macadamia Cake recipe from The Dairy Book of Home Cookery.

#positivethinking

#baking

#cake

Recipe of the Week: Minced Lamb Pie plus Win a Pie Maker!

Minced Lamb Pie

Celebrate #BritishPieWeek with this gorgeous Lamb Pie

It’s wonderful served with a scoop of creamy mash and a few green beans.

This recipe (below) is taken from Dairy Diary Favourites which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

Win a Pie Maker

Fancy winning a Pie Maker?

If you would like a helping hand with making your pies than enter our competition to win this fabulous double pie maker.

ENTER

 

 

 

 

Minced Lamb Pie

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 618 per portion
Fat 41g (17g sat) per portion

Ingredients

  • Butter 25g (1oz)
  • Olive oil 1 tbsp
  • Onion 1 large, peeled and chopped
  • Carrot 1 large, peeled and finely diced
  • Minced lamb 500g (1lb 2oz)
  • Plain flour 2 tbsp
  • Lamb or chicken stock 150ml (¼ pint)
  • Chopped rosemary 4 tsp or 2 tsp dried
  • Tomato purée 4 tsp
  • Worcestershire sauce 1 tbsp
  • Sherry 2 tbsp (optional)
  • Salt and freshly ground black pepper
  • Shortcrust pastry 400g (14oz)
  • Egg 1, beaten
  • Cheddar cheese 50g (2oz), grated
  • Mash and green beans to serve (optional)

Instructions

  1. Heat the butter and oil in a frying pan, add the onion and carrot and cook until softened. Add the lamb and cook until browned all over. Stir in the flour then add the stock, rosemary, tomato purée, Worcestershire sauce, sherry, if using, and seasoning. Cover and simmer for 20 minutes, stirring occasionally. Leave to cool.
  2. Preheat the oven to 200°C/180°fan/Gas 6.
  3. Roll out half of the pastry and line a 25cm (10in) enamel pie plate. Fill with the lamb mixture.
  4. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry in the tin with water, cover with the rolled-out pastry and press the edges together to seal. Trim and decorate the edge, brush with egg and make a small hole in the centre.
  5. Place on a baking tray and bake for 20 minutes. Sprinkle with the cheese and bake for a further 15–20 minutes until the pastry is golden. Serve with mash and steamed green beans, if you like.

Cook’s tips
If you don’t have an enamel pie plate then line a 23cm (9in) shallow loose bottomed tart tin with half the pastry, add the filling and roll out the remaining pastry to just a little bigger than the top of the tin then press the pastry edges together and trim off the excess before glazing and topping with cheese.

 

 

Dairy Diary Favourites cookbookMinced Lamb Pie recipe is taken from Dairy Diary Favourites, which features 100 recipes from 35 years of the Dairy Diary.

From speedy weekday meals to show-stopping crowd-pleasers, there is something for everyone in this fabulous cookbook.

Click here to find out more.

 

 

 

 

#BritishPieWeek

#ApplePie

#Delicious

#BestEverFamilyRecipes

#tripletested

#Delicious

#BestEverFamilyRecipes

#win

#competition

1 … 3 4 5 … 31
Blog at WordPress.com.