Tag Archives: recipes

British Pie Week

 

2 Must-Make Pie Recipes

Give me a good quality homemade pie with mash and gravy (preferably by a roaring fire in a country pub) and I’m happy.

So I’m all for celebrating British Pie Week.

Pies always feel like real comfort
food and a proper decadent treat.

Whether savoury or sweet, the humble homemade pie is a joy to eat. I’m not one of those pie purists who think it’s only a pie if it’s totally encased in pastry – a little pastry can go a long way – for me, it’s a rich, quality filling that counts.

The Dairy Diary and cookbooks have featured SO many pies over the years, but here are two particular favourites.

 


Minced Lamb Pie

Minced Lamb Pie

  • Servings: 6
  • Time: 90 mins
  • 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.

 


Butterscoth Pie

Butterscotch Apple Pie

  • Servings: 6
  • Time: 50 mins
  • Difficulty: easy
  • Print

Calories 467 per portion
Fat 27g (13g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Light muscovado sugar 75g (3oz)
  • Golden syrup 1 tbsp
  • Butter 75g (3oz)
  • Cornflour 1 tbsp
  • Lemon juice 1 tbsp
  • Cooking apples 900g (2lb), peeled, cored and thickly sliced
  • Ready-rolled sweet dessert pastry 320g pack
  • Milk to brush
  • Caster sugar 1 tbsp

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Put the muscovado sugar, syrup and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Mix the cornflour with the lemon juice and add to the sauce. Heat, stirring, until thickened.
  3. Put the apples in a pie dish and pour over the butterscotch sauce.
  4. Place the pastry on a lightly floured surface and cut out a lid for the pie and a long strip of pastry about 1cm (½in) wide. Dampen the rim of the pie dish and put the strip of pastry around it. Dampen the pastry strip and cover with the pastry lid. Use any trimmings to make decorations. Make a slit in the top, brush with milk and sprinkle with caster sugar. Bake for 25-30 minutes until golden.

Cook’s tips
Keep stirring the butterscotch sauce as you make it so that the sauce doesn’t stick and catch on the base of the pan.

 


 

Dairy Diary Favourites cookbookBoth recipes are 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

3 Easy Recipes for Two

3 easy recipes for two on Valentines Day

Enjoy a romantic dinner at home with these delicious recipes.

The starter and main can be prepared in advance (cook the main while eating your starter) and the pud only takes 10 minutes to create.

Giving you more time to spend gazing into each other’s eyes!!

 Potted Shrimp

Potted Shrimps

  • Servings: 2
  • Time: 15 minutes plus chilling mins
  • Difficulty: easy
  • Print

Calories 281 per portion
Fat 21g (14g sat) per portion

Ingredients

  • Unsalted butter 50g (2oz)
  • Shrimps 150g (5oz), shelled weight
  • Ground nutmeg a pinch
  • Ground mace a pinch
  • Salt and freshly ground black pepper
  • Brown bread or hot toast to serve

Instructions

  1. Gently melt the butter in a small saucepan over a very low heat. Simmer gently until a foam rises to the top then remove the foam with a spoon.
  2. Carefully pour the clarified butter from the top into a jug and discard the milky residue underneath.
  3. Melt half of the clarified butter and stir in the shrimps, nutmeg, mace and seasoning to taste. Spoon the mixture into two ramekin dishes and chill until the mixture has set.
  4. Melt the remaining clarified butter and spoon over the top of the shrimps. Chill once again until the mixture has set.
  5. Serve with toast or crusty brown bread, using the butter layer on top of the ramekins to spread on the toast first.

Cook’s tips
If you can’t find shrimps buy small prawns instead.
For special occasions, multiply the quantities by the number of people you are feeding and make the ramekins look pretty with sprigs of dill and a little caviar.

Baked Salmon

Baked Salmon Tricolore

  • Servings: 2
  • Time: 30 mins
  • Difficulty: easy
  • Print

Calories 726 per portion
Fat 61g (11g sat) per portion

Ingredients

  • Firm avocado 1 large
  • Lemon juice 1 tbsp
  • Tomatoes 2 large, thickly sliced
  • Olive oil 2 tbsp
  • Salt and freshly ground black pepper
  • Garlic mayonnaise 2 tbsp
  • Grated Parmesan cheese 3 tbsp
  • Chopped basil 2 tbsp
  • Salmon fillets 2 x 150g (5oz)
  • Rocket leaves to serve (optional)

Instructions

  1. Preheat the oven to 200°C/400°F/Gas 6. Line a baking dish with baking parchment.
  2. Cut the avocado in half and prise out the stone. Peel off the skin and then slice thickly. Arrange in a single layer in the baking dish. Sprinkle with lemon juice. Put the tomatoes in the dish and drizzle with half the oil. Season well.
  3. Mix the mayonnaise with the Parmesan cheese and chopped basil. Lay the fish on top of the avocado and tomatoes and spread the mayonnaise mixture on top of the fish. Then drizzle with the remaining oil.
  4. Bake the salmon in the oven for about 20 minutes, depending on the thickness of the fish, until cooked through and tender. Drain and serve immediately with fresh rocket leaves.

Cook’s tips
Choose a slightly under-ripe avocado for this recipe – it will be easier to peel and slice; the flesh will soften slightly on baking.
If you don’t have garlic mayonnaise, mix ordinary mayo with 1 crushed garlic clove.

 Fruits with Chocolate Dip

Fresh Fruit with Chocolate Dip

  • Servings: 2
  • Time: 10 mins
  • Difficulty: easy
  • Print

Calories 255 per portion
Fat 11g (6g sat) per portion
Suitable for vegetarians

Ingredients

  • Dark chocolate 75g (3oz), broken into pieces
  • Milk 2 tbsp
  • Mixed fruit, such as strawberries, blueberries, blackberries and raspberries 350g (12oz)

Instructions

  1. Put the chocolate and milk in a heatproof bowl and set it over a pan of barely simmering water. Stir until it has melted, making sure it doesn’t overheat.
  2. Remove the pan from the heat and stir to make a smooth thick glossy sauce.
  3. Carefully remove the bowl from the pan and pour the chocolate into a small pot. Serve immediately with the berries to dip into the chocolate sauce.

 


 

Just For One Or Two cookbookThese delicious recipes are taken from our sell-out cookbook (now on its second print run) Just for One or Two.

Find out more about this popular book here.

 

And happy Valentine’s Day for tomorrow!

 

#recipesfortwo

#valentinesrecipes

#valentinesday

#chocolatedip

 

 

Recipe of the Week: Christmas Mincemeat Cakes

Christmas Mincemeat Cakes

Christmas Mincemeat Cakes

Not just for mince pies, here mincemeat is mixed with cake mixture and baked in a muffin tin to make these adorable little cakes – ideal for everyone, young and old.

Click here to read the recipe.

Christmas Mincemeat Cakes recipe

 


 

Dairy Diary 2017

This recipe is one of the weekly recipes that feature in the 2017 Dairy Diary.

Britain’s best-loved diary is both practical and pretty, and is the perfect choice for planning your busy life.

  • Clear week-to-view A5 2017 diary
  • Easy-to-prepare inspirational recipes
  • Essential kitchen and home information
  • Budgeting, conversions, addresses, etc.

Great value at just £7.99

Click here to find out more.

READ MORE

 

#christmasrecipes

#2017diaries

#mincepies

Get organised in 2017: 8 great ways to use your diary

Great ways to use your 2017 diary

8 great ways to use your 2017 diary



Dairy Diary 20171 Write all your ‘need-to-know’ information in the Useful Numbers section.
I find it really embarrassing that I can’t remember my car registration plate, but a quick peek in my diary reveals all!

 

 

Memorable dates stickers2 Use your dates reminder stickers to note everyone’s birthdays.
You’ll never miss that important date again.

 

 

 

Dairy Diary 20173 Jot non-local contacts’ details in the Family & Friends section of your diary.
Have you ever got to the post office to post a card or parcel only to realise that you don’t have the address details to hand?

 

 

Dairy Diary 2017 recipes4 Be more inventive at mealtimes.
We all get stuck in a rut, cooking the same meals week-in-week-out. Vow to cook the Dairy Diary recipe every week and discover a whole host of new favourites.

Dairy Diary 20175 For other meals, jot ideas on the relevant space in your diary.
You can easily see what you’re planning to cook and write your shopping list accordingly.

6 This may seem obvious but write everything down, yes everything!
If it’s on paper it’s out of your head and gives you a better sense of wellbeing.

Diary Diary 2017 notes7 Keep all your jottings in one place.
Instead of scribbled lists on various different pieces of paper, write all your thoughts and ideas on the Notes pages at the back of your diary and you’ll always know where to find them.

 

 

notes-pocket8 This one may seem a little strange, but I’ll reveal it anyway!
Over the years I’ve discovered, with much trial and error, which colours suit me best (and the colour you wear can make a huge difference to how well you look), so I have a handy colour chart made from paint swatch cards hidden in the pocket of my diary for quick reference. Et voila, no more bad choices when clothes shopping!


 

It’s not too late to order your 2017 Dairy Diary!

On sale now for only £7.99!! Click here to find out more.

 

 

#getorganised

#2017diary

#2017

Recipe of the Week: Christmas Flapjacks

Christmas Flapjacks

Christmas Flapjacks

These moreish treats are really simple to make and taste simply delicious.

And because they’re packed
with oats they’re perfect for
keeping you fuller for longer.

Wrap in foil and take with you on a long walk or wrap in cello with a pretty ribbon and give as a gift.

Click for the recipe.

Christmas Flapjack recipe

 


Dairy Diary Favourites CookbookThis recipe is from Dairy Diary Favourites, the brilliant new cookbook which celebrates 35 delicious years of Dairy Diary recipes.

Find out more.

READ MORE

 

#christmas

#recipes

#flapjacks

Competition: Win an amazing Christmas baking set

Win a Christmas Baking Set

Win an amazing Christmas baking set

Dairy Diary is giving you the chance to win everything you need to creative gorgeous Christmas bakes that will wow your friends and family!

Make baking a breeze with this fabulous Vonshef Baking set, which comprises:

  • Digital Jug Bowl Scale
  • 3-tier cooling rack
  • Fabulous 3-tier cupcake carrier

ENTER

 


 

Christmas Mincemeat Cakes

Impress family and friends with these wonderful Christmas Mincemeat Cakes.

One of the inspirational weekly recipes in the 2017 Dairy Diary, Britain’s favourite diary since 1982!

Christmas Mincemeat Cakes

 


#win

#competition

#giveaway

#bake

#iwantthat

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