Tag Archives: Recipe

Banish the Blues Part 2

Marvellous Easter Makes Made Easy

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Marvellous Easter Makes Made Easy

(and other tongue-twisters)

With the wind still whistling around our ears, rain pelting the windows and the clocks waiting another few weeks before they go forward, it’s easy to get despondent.

Lift the mood by creating something
lovely for Easter, and maybe give
one of your creations as a gift.

I have been recipe testing for the next diary recently and to save my waistline from ‘just one more taste’ I have been giving out little parcels of food to neighbours and to teachers/acquaintances at the school gate. People have been genuinely thrilled to receive something unexpected (and yummy of course!) and it really brightens my (and hopefully their) day.

So…..here are three ideas for easy Easter treats to share:

 

Easter Egg Cake Pops

Easter Egg Cake Pops

  • Servings: 10
  • Difficulty: easy
  • Print

Calories 291 per portion
Fat 15g (6.5g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain Madeira cake 285g pack
  • Chocolate spread 5 tbsp
  • White chocolate 225g (8oz), broken into pieces
  • Lollipop sticks 10 x 15cm (6in) Neon sugar sprinkles

Instructions

  1. Trim off brown edges and crumble cake into a bowl. Add half the chocolate spread and mix well with your hands. Add remaining spread a tablespoon at a time until you have a mixture that can be squished and rolled into 10 tightly packed 30g (1oz) egg shapes.
  2. Place on a tray lined with non-stick baking paper and chill for 1 hour.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often.
  4. Dip end of each stick into chocolate and insert into eggs. Place in a cake pop stand or glass and leave to set. Dip cake pop into chocolate and slowly rotate until evenly covered. Hold over a plate and sprinkle with decorations. Leave to set as before. Repeat with other pops.
  5. If giving as an Easter gift, pop into a cellophane bag and tie with a pretty coloured ribbon.

 

Woven Easter Card

Woven Easter Card

Materials

  • Selection of narrow ribbons
  • Card with oval hole
  • Scissors
  • Sellotape

Instructions

  1. Choose a selection of ribbons in similar colours. Cut into strips slightly longer than the length of the oval.
  2. On the reverse of the oval attached a piece of ribbon (at the top left only) with a piece of tape. It should hang vertically down the length of the edge of the oval. Attach a second ribbon next to it to create a ribbon ‘fringe’ behind the oval.
  3. Cut more ribbon slightly wider than the width of the oval.
  4. Attach a piece of ribbon at the top of the oval but this time horizontally. Weave the ribbon in and out of the other ribbons to create a woven effect. Attach to the back with tape. Repeat until the oval is filled with the woven ribbon pattern.

 

Mini Egg Rocky Road

Mini Egg Rocky Road

Ingredients

  • Butter 110g (4oz)
  • Milk chocolate 110g (4oz), chopped
  • Digestive biscuits 110g (4oz)
  • Chocolate mini eggs 110g (4oz)
  • Marshmallows 110g (4oz), chopped
  • Dried cranberries 25g (1oz)

Instructions

  1. Line an 18cm (7in) square baking tin with cling film.
  2. Place butter and chocolate in a large bowl and microwave for about 1 minute, until melted, checking frequently.
  3. Put biscuits into a strong polythene bag and bash with a rolling pin until broken up. Stir into chocolate with mini eggs, marshmallows and cranberries.
  4. Press into tin and refrigerate for at least an hour until firm. Remove from tin and cut into 16 squares.

 

#easterrecipe

 

Recipe of the Week

Cherry Bread Pudding

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Cherry Bread Pudding

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.

CLICK HERE FOR RECIPE

#tripletested

#recipeoftheweek

Breakfast Week

Scramble Eggs with Smoked Salmon

Celebrate Breakfast Week with this decadent breakfast from the Take a Box of Eggs cookbook.

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Calories ?766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.

 

 

Take a Box of EggsBuy the brilliant
Take a Box of Eggs
cookbook at just £7.49.

Buy Dairy Diary 2016

 

 

 

#breakfastweek
#tripletestedrecipes
#eggs

 

 

 

 

Recipe of the Week: Gingered Beef Casserole

Gingered Beef Casserole

The perfect comfort food. Let this casserole warm up your November weekend.

Gingered Beef Casserole

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 416 per portion
Fat 21g (4g sat) per portion
Suitable for freezing

Ingredients

  • Sunflower oil 1 tbsp
  • Diced stewing beef 500g (1lb 2oz)
  • Onion 1, peeled and chopped
  • Plain flour 1 tbsp
  • Ginger beer 500ml (18fl oz)
  • Beef stock 300ml (½ pint)
  • Worcestershire sauce 1 tbsp
  • English mustard 1 tsp
  • Carrots 350g (12oz), peeled, halved lengthways, thickly sliced
  • Pearl barley 110g (4oz)

Instructions

  1. Preheat oven to 180°C(160°fan)/350°F/Gas 4. Heat oil in a large frying pan, add beef and fry, stirring, for 3 minutes. Add onion and fry, stirring, until meat is browned and onion has softened.
  2. Stir in flour then gradually mix in ginger beer and stock. Add Worcestershire sauce, mustard, carrots and barley, then season. Bring up to boil, stirring.
  3. Transfer to an ovenproof casserole dish, cover and bake for 2 hours until meat is tender.

Read Gingered Beef Casserole recipe on the Dairy Diary website

#recipeoftheweek #tripletested #beef #casserole

 

Recipe of the Week: Sticky Walnut Tart

Sticky Walnut Tart

Sticky Walnut Tart

This Sticky Walnut Tart recipe is perfect for sharing or for several puddings for just one or two – eat as much of it as you like and then freeze it!

Continue reading →

Recipe of the week: Pear & Ginger Sorbet

Pear & Ginger Sorbet

Pear & Ginger Sorbet

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 142 per portion
Fat 0.1g (0g sat) per portion
Suitable for vegetarians
Suitable for frezezing

Ingredients

  • Caster sugar 150g (5oz)
  • Canned pears in natural juice 2 x 420g cans
  • Stem ginger in syrup 2 pieces, drained
  • Lemon 1, zest only
  • Amaretti biscuits to serve, optional

Instructions

  1. Put sugar in a small pan with 150ml (¼ pint) of juice from pears. Bring up to boil and then boil for 5 minutes. Leave to cool slightly.
  2. Place pears, stem ginger and lemon zest in a food processor. Add cooled sugar syrup and purée until smooth.
  3. Spoon into a freezer-proof container and freeze for 2 hours. Mash with a fork and return to freezer. Repeat until softly frozen (about 6 hours).
  4. Serve with Amaretti biscuits, if using.

A Dairy Diary recipe

#2016diary #recipes

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