Tag Archives: recipes

Cherry Biscuits recipe

A sophisticated little nibble that’s perfect for impressing friends at tea time!

Cherry Biscuits recipeMakes 12 biscuits
Time 40 mins
Calories 183 per biscuit
Fat 8.4g of which 5g is saturated
Suitable for vegetarians
Suitable for freezing

Butter 110g (4oz), softened
Caster sugar 75g (3oz), plus 1–2 tbsp for sprinkling
Egg 1, separated
Plain flour 200g (7oz)
Ground ginger ½ tsp
Ground cinnamon ½ tsp
Dried cherries 75g (3oz)

1 Preheat oven to 200°C/400°F/Gas 6. Grease a baking sheet.

2 Cream butter and sugar together in a bowl and beat in egg yolk. Sift flour, ginger and cinnamon into another bowl and gently stir into creamed mixture. Add cherries and shape the mixture into a ball of dough.

3 Knead dough on a lightly floured surface and roll out to a 5mm (¼in) thickness. Use an 8cm (3¼in) cutter to cut out about 12 biscuits. Place on baking sheet and bake for 10 minutes.

4 Meanwhile, lightly beat egg white. Remove biscuits from oven and brush with egg white. Sprinkle with caster sugar and bake for a further 5 minutes until golden.

A Dairy Diary recipe.

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Pickled Beetroot recipe

You either hate it or love it. But you have love the colour!

Pickled BeetrootMakes 1.25–1.5kg (2½–3lb)
Time 2 hours, plus infusion
13 calories per 25g (1oz)
0g fat
Suitable for vegetarians

Fresh, uncooked beetroot 1.25–1.5kg (2½–3lb)
Cinnamon 5cm (2in) piece
Mace 3 pieces
Whole allspice 1 tsp
Whole peppercorns Bristol Blend 1 tsp
Large dried chillies 3
Whole cloves 5
Caster sugar 2 tbsp
Distilled malt vinegar 5% acidity, 700ml (1¼ pints)

1 Wash beetroot well and cut off stalks to within 2.5cm (1in) of each beetroot. Place beetroot in a large saucepan, cover with cold water and bring to boil. Reduce heat, partially cover and cook gently for 1–1½ hours until cooked. Drain and leave to cool overnight.

2 Place all spices in a stainless steel or unchipped enamel pan, add sugar and 300ml (½ pint) vinegar and bring to boil. Remove from heat, cover and leave overnight.

3 Peel cooked beetroot and cut into slices 5mm (1⁄4in) thick. Loosely layer in clean jars. 4 Stir remaining vinegar into spiced vinegar, then pour into jars – including spices – making sure beetroot is well covered. Cover with lids and store in a cool, dry, airy place.

A Dairy Diary recipe

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Fat Rascals

Fat Rascals recipeThere is lots of history behind these biscuits, and they may originally have been cooked on open turf or peat fires on Whitby Moor. 

Preparation time – 10 minutes
Cooking time – 18 minutes
Calories per biscuit – 200 Kcal
Fat per biscuit – 9g of which saturated – 5.8g
Makes – 10
Suitable for vegetarians

Plain flour 250g (9oz)
Salt pinch
Butter 110g (4oz)
Currants 50g (2oz)
Light muscovado sugar 2 tbsp
Milk 3–4 tbsp
Caster sugar for sprinkling

1 Preheat the oven to 200°C/400°F/Gas 6. Butter a baking sheet.

2 Sift the flour into a bowl and add the salt. Rub in the butter, then stir in the currants and sugar. Add the milk and bind to form a dough. Knead the dough lightly on a floured surface and then roll it out to about 1cm (1⁄2in) thick.

3 Use a 5cm (2in) cutter to cut out rounds and place them on the baking sheet. Re-roll and cut trimmings as necessary. Sprinkle caster sugar over the tops. Cook in the centre of the oven for 15–18 minutes. These will keep in an airtight container for up to three days.

Recipe taken from Around Britain Dairy Cookbook.

Gloucester Cheese and Ale

Gloucester Cheese and AleAn English variation of Welsh rarebit, this filling snack was originally served after the meat course of the evening meal at inns or posting houses. These days, it is perfect for a light lunch, served with a tomato salad and a glass of real ale.

Preparation time – 5 minutes
Cooking time – 10 minutes
Calories per portion – 290 Kcal
Fat per portion – 16g of which saturated – 9.6g
Serves – 4
Suitable for vegetarians

Brown ale 150ml (1⁄4 pint)
Double Gloucester cheese 175g (6oz), grated
English mustard 1 tsp
Cornflour 2 tsp, blended in 1 tsp of water
Wholemeal bread 4 thick slices

1 Pour the brown ale into a saucepan and add the cheese, mustard and cornflour. Heat gently until the cheese has melted and the sauce thickens.

2 Meanwhile, toast the bread. Pour the warm ale and cheese over the toast (you might like to grill for a little extra colour at this stage), season to taste, and serve immediately.

Cook’s tip
Take care not to overheat, or the cheese and ale mixture may separate.

Recipe taken from Around Britain Dairy Cookbook

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Happy Cherry Day!

National Cherry Day

Cherries are my all-time favourite fruit. I find them rather addictive though, and when I open a punnet and start to nibble, it is very difficult to stop!

Cherries are rich in antioxidants, which are supposed to help with sleep and boost memory. The cherry also has anti-inflammatory properties.

National Cherry Day gives me
the perfect excuse to indulge,
and of course they are much
healthier than my other vice
– chocolate!

The Romans first brought cherries to the UK and some even say that ancient roads can be traced from the spots where marching Romans spat out their stones and caused a new tree to grow!

By the 16th century Kent had emerged as the principal cherry county and by the 17th century colonists were taking the cherry to New England.

However, over the last fifty years we’ve seen a decline in our cherry orchards, which means that we now import around 95% of all cherries! The main goal of National Cherry Day is to maintain our traditional orchards. If everyone eats one home-grown cherry each, the future of British cherries will be looking up in no time!

.
Cherry Yogurt IceTry this irresistible
Cherry Yogurt Ice

Recipe taken from
Hearty & Healthy
Dairy Cookbook.

 

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Cherry Yogurt Ice

Cherry Yogurt IceWhen cherries are plentiful, make a batch of this creamy low fat ice cream for a refreshing treat. You can also make it with raspberries, strawberries or blueberries. 

Preparation time 10 minutes
Freezing time 6 hours but less with an ice-cream maker
Calories per portion 146 Kcal
Fat per portion 2g of which saturated 0.9g
Serves 8
Suitable for vegetarians + freezing

Low fat vanilla bio live yogurt 2 x 500g tubs
Semi-skimmed milk 6 tbsp
Caster sugar 25g (1oz)
Cherries 225g (8oz), halved and stoned

1 Pour one tub of yogurt into a large plastic container. Whisk in the milk and sugar and then whisk in the other pot of yogurt. Put the lid on and freeze for 3 hours until almost solid.

2 Break up the icy mixture and whisk well until almost smooth. Stir in the halved cherries and put the mixture back in the freezer for another3 hours until firm. Take the ice cream out of the freezer 10 minutes before serving.

Cook’s tip
If you have an ice-cream maker, put the yogurt mixture in and follow the manufacturer’s instructions, adding the cherries towards the end of the process.

Recipe taken from Hearty & Healthy Dairy Cookbook.

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