Tag Archives: recipes

The origins of Halloween and what to do with all that pumpkin

The origins of Halloween

The origins of Halloween can be traced back to the ancient Celtic festival of Samhain.

To read all about the origins of Halloween and where Halloween traditions come from, visit our When is Halloween? blog here.

Pumpkin carving fun with your children

For the best guide on how to carve a pumpkin safely with your little ones:

Visit our How to Carve a Pumpkin blog here for all the best tips and tricks to keep children happy and involved while keeping little hands safe.

And what to do with all that pumpkin?

Here are four of our favourite Halloween recipes from the Dairy Diary team:

Halloween Pumpkin Streusel Muffins

Halloween Pumpkin Gratin

Pumpkin & Ginger Risotto

Tarantula Truffles

And for even more Halloween themed recipes, including fun Halloween baking recipes for children, visit our Spooktacular Halloween Recipes blog here.

Have fun!

#halloween

#pumpkin

3 Treats for Halloween

This week found me rifling in drawers for scarves and gloves

That’s a sure fire sign that we’re fully ensconced in autumn. And with the glorious colours and brisk walks come the autumnal events (whether we want them or not!)

There’ll soon be knocks at the door and small ghoulish figures on the doorstep hoping for something scrumptious. Rather than buying a bumper stash of sweets for trick or treaters, why not offer something homemade instead?

I know I would much rather my three eat these Dairy Diary treats rather than additive-loaded sweeties any day

This is a cheeky Russian-roulette recipe, which is sure to amuse!

Treat or Treat Popcorn

Time: 15 mins
Difficulty: easy
Print

Per portion: Calories 149
Fat 6g of which 1g is saturated
Suitable for vegetarians

Ingredients

Popcorn 200g (7oz)
Olive oil 4 tbsp
Salt pinch
Chilli powder 1 tsp
Golden caster sugar 1-2 tbsp

Instructions

Cook two panfuls of popcorn one after the other: For the first batch place 100g (3½oz) of popcorn, 2 tablespoons of oil, salt and chilli powder into a pan and stir thoroughly. Cover pan with a tight-fitting lid and heat gently. Shake occasionally to prevent burning, and continue heating until popping subsides.
Remove from heat and leave to stand until no more popping can be heard. Stir thoroughly, taste and add a little more chilli powder if necessary.
Repeat with remaining popcorn (without salt or chilli) but add sugar at the end of the cooking time when leaving pan to stand. Leave to cool slightly before popping into bowls and serving to your trick or treaters!

And traditional toffee apples.

Trick or Treat Toffee Apples

Time: 20 mins
Difficulty: easy
Print

Calories 195 per portion
Fat 2g (2g sat) per portion
Suitable for vegetarians

Ingredients

Apples 6 small
Granulated sugar 250g (9oz)
Golden syrup 2 tbsp
White wine vinegar 1 tbsp
Butter 25g (1oz)
Wooden lollipop sticks 6

Instructions

Press a wooden stick into the stalk end of each apple.
Pour 125ml (4fl oz) water into a saucepan and add sugar, golden syrup and vinegar. Stir over a low heat until sugar dissolves. Increase heat and boil rapidly for 10 minutes until a little of the mixture separates into hard brittle threads when dropped into a cup of cold water.
Remove from heat and stir in butter. Stand pan in cold water to prevent it cooking further.
Dip each apple into syrup and stand on a piece of baking paper. Reheat toffee gently if it becomes too sticky. Dip apples again, if desired.
Eat immediately or wrap in cellophane.

These biscuits were traditionally baked on All Souls’ Day or All Hallows’ Eve to commemorate the dead.

All Souls’ Day Cakes

Time: 35 mins
Difficulty: easy
Print

Calories 180 per portion
Fat 7g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

Butter 175g (6oz)
Caster sugar 175g (6oz)
Eggs 3, beaten
Plain flour 475g (1lb 1oz), sifted
Mixed spice 2 tsp
Currants 110g (4oz)
Demerara sugar 2 tbsp

Instructions

Preheat oven to 180°C/160°fan/Gas 4. Cream butter and caster sugar together until fluffy, then gradually beat in 2 eggs, each with a spoonful of the flour.
Fold flour, spice and currants into mixture. Mix to make a soft but not sticky dough.
Roll out to about 8mm (¼in) thick and use a 7cm (2¾in) diameter cutter to stamp out rounds. Mark the top of each with a cross then brush with egg and sprinkle with demerara sugar. Place on baking trays and bake for 10-15 minutes until pale gold.
Transfer to a cooling rack. When cold, store cakes in an airtight container.

#halloween

#tripletested

Brand new books ON SALE NOW!

Wow, I can’t believe it’s September already.

This year has been a whirlwind with new product development, new sales opportunities and not to mention a wedding and house move too!

But now’s no time for reflection, it’s the time to look forward to next year because the 2018 Dairy Diary is here!

And what a beauty it is. I think this
is my favourite cover of all time; it’s
so fresh, calm and uplifting.

And it’s absolutely crammed full of fascinating features.

The Dairy Diary 2018 comes with its usual handy pocket and memorably dates sticker sheet, a ribbon page marker and, of course, concealed wiro-binding so that it lies flat for writing and reference.

It has all the planning tools you need for next year – useful reminders, space for addresses, budgeting, holiday dates, and plenty of space to write all those important notes and appointments. It now has a weekly reminders section too.

And best of all – the reason the Dairy Diary is loved by so many loyal readers – its delicious triple-tested recipes.

With so much variety, from Cauliflower Cheese Soup to Beef Yakitori (Asian-style kebabs) and Choc n Nut Chelsea Buns to Gin & Tonic Sorbet.

There’s such a great selection that I’ve made many of them several times over already!

To find out more about the 2018 Dairy Diary click here.

You can order online or over the phone, if you prefer. Our order phoneline is 01425 463390.

It’s just £8.50 plus £2.50 P&P, but that’s per order, not per item. AND if you spend over £20 then postage is free! So stock up now for Christmas and don’t forget to treat yourself.

My favourite recipe

It’s a close-run thing but the recipe that I love best (in fact, crave often) is the Nutty Seeded Burgers, which are without doubt the best veggie burgers I’ve ever had.

Have a try and see what you think:

Nutty Seeded Burgers on Brioche

Servings: 4
Time: 35 mins plus chilling
Difficulty: easy
Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

Bulgur wheat 50g (2oz)
Vegetable stock 300ml (½ pint)
Unsalted cashew nuts 50g (2oz)
Brazil nuts 50g (2oz)
Mixed seeds 50g (2oz)
Garlic 1 clove, peeled
Wholemeal bread 1 small slice, torn into pieces
Egg 1 Harissa paste 2 tsp
Sunflower oil 1-2 tbsp
Brioche buns, tomato slices and salad leaves to serve

Instructions

Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.

#2018diary

#dairydiaryrecipe

#meatfreemonday

#veggieburger

#tripletested

How Dairy Diary recipes are created

Dairy Diary recipes

Every recipe in the Dairy Diary and our cookbooks is triple-tested, and from the original idea to the finished recipe, it’s quite a lengthy process.

First, our recipe writers produce a list of recipe ideas from which we choose our favourites. From this list we need to ensure that there will be a good balance of savoury/sweet, veg/fish/meat and a good range of different ingredients – it’s quite a jigsaw puzzle!

The writer then tests and writes the recipe. Then the recipe is given to our editor to edit to Dairy Diary style and to fit the space in the book.

After that, it’s passed to a team of amateur testers, who check that the recipe is easy to understand, shop for and to cook, and of course, it tastes delicious!

Finally, the recipes are given to our food stylist, props stylist and photographer, who test, cook and shoot each dish and make them look utterly fabulous.

A special new recipe

I’ve recently had a recipe request for an old recipe that I haven’t been able to find in our archive of books. The idea sounded so delicious that I’ve decided to create it for the next diary. Here it is. We all loved it – I hope you do too!

Coconut, Pineapple & Fruit Loaf

One of our favourite recipes – this Pineapple, Coconut & Fruit Loaf is super-simple yet packed with flavour and texture. A must try! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

#tripletested
#recipes
#baking

3 Easy Weekday Dinners

Weekdays can be incredibly busy, but that doesn’t mean we have to resort to supermarket ready-meals.

Here, I have selected three recipes that take half an hour or less to prepare, so they are perfect for rustling up after a busy day at work.

Chorizo Fried Rice

The perfect mid-week meal, this Chorizo Fried Rice is so quick and easy. Just add in anything you have left over in your fridge! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.

CLICK HERE FOR RECIPE

Mushroom Pancakes

Servings: 4
Time: 30 mins
Difficulty: easy
Print

Calories 413 per portion
Fat 26g (12.7g sat) per portion
Suitable for vegetarians

Ingredients

Plain flour 110g (4oz) plus 2 tbsp
Egg 1
Milk 700ml (1 pint 4fl oz)
Vegetable oil for brushing
Butter 75g (3oz)
Mushrooms 450g (1lb) button or mixed, wiped and sliced
Mustard ½ tsp
Chopped parsley 2 tbsp
Salt and freshly ground black pepper
Cheddar cheese 50g (2oz) (optional)
Green salad to serve (optional)

Instructions

To make the pancakes, sift 110g (4oz) of flour into a bowl and break in the egg. Gradually add 125ml (4fl oz) milk, beating to form a smooth batter. Pour in another 125ml (4fl oz) milk and beat until smooth.
Brush a non-stick frying pan with oil and pour in enough of the pancake batter to coat the base. Cook until the pancake moves freely, turn and cook until golden. Repeat until you have 8 pancakes. Keep warm.
Melt 50g (2oz) of the butter in a deep frying pan over a medium heat and fry the mushrooms for 4–5 minutes, until softened and starting to brown. Remove from the pan and keep warm.
Melt the remaining butter in the pan and add the 2 tbsp flour. Cook for 1–2 minutes, then gradually add the remaining milk, beating well and allowing the mixture to come to the boil between each addition of milk. Simmer the sauce gently for 2 minutes, then stir in the mustard, parsley, mushrooms and seasoning.
Preheat the grill to hot. Divide the mushroom mixture between the pancakes, and fold or roll each one up. Place them on a buttered dish, sprinkle with cheese if you like and then place under the grill until the cheese melts and turns golden. Serve immediately with a green salad, if using.

Cook’s tips If you have any bacon in the fridge, chop up a few rashers, fry them and
add to the mushrooms. You could use tarragon in place of the parsley.

[/recipe

Salmon, Lemon & Asparagus Pasta

Servings: 4
Time: 20 mins
Difficulty: easy
Print

Calories 655 per portion
Fat 35g (20.8g sat) per portion

Ingredients

Tagliatelle 300g (11oz)
Asparagus tips 100/125g pack, halved
Butter 25g (1oz)
Frozen peas 150g (5oz)
Crème fraîche 250ml pot
Milk 4 tbsp
Lemon 1, grated zest only
Salt and freshly ground black pepper
Ready-cooked lemon and herb salmon 185g packet, flaked

Instructions

Bring a saucepan of lightly salted water to the boil, add the tagliatelle and cook for about 10–12 minutes, or according to packet’s instructions, until just tender.
Add the asparagus tips during the last 4 minutes, then drain well.
Meanwhile, melt the butter in a saucepan and add the peas, then stir in the crème fraîche, milk and lemon zest (reserving a little for garnish). Heat gently, stirring, for about 3 minutes, then season to taste.
Drain the pasta, then return it to the saucepan and add the sauce, stirring gently to mix. Divide between 4 warmed bowls. Scatter with the salmon flakes and lemon zest and serve at once.

Cook’s tip Use unwaxed lemons if possible, otherwise just scrub ordinary ones thoroughly before grating the zest. Remember to use only the yellow part – the white pith has a bitter flavour and will spoil the taste of the dish.

All of these scrummy recipes are taken from our cookbook, Fantastic Food for Less.

This is one of the cookbooks that I refer to most and I can highly recommend it.

Click here for more information or to order.

#tripletested

#delicious

#30minutemeals

Top 3 Freezable Cakes

It’s a busy and very exciting week for me this week as I get married on Sunday!

It’s going to be great fun, but it will be an inexpensive do and much of it is homemade, with generous help from friends and family.

Instead of purchasing a fancy wedding cake, we have asked guests to bring along their favourite bake – nothing fancy, just a tasty cake to add to the cake table and serve as dessert. I have also made three, but as I’ll be busy with other preparations, I chose my favourite Dairy Diary bakes that can be frozen.

Here are the three recipes – they’re ideal for any type of occasion, such as parties, fetes and fairs when you want to bake ahead. Just defrost the day before.

Frosty Top Lemon Cake

This mouthwatering Frosty Top Lemon Cake recipe is taken from the Dairy Diary. This light and zesty cake is quick and easy, with a gorgeous crunchy topping. It’s a great one to share!

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

Chocolate Fudgey Cake

Chocolate Fudgey Cake is a really grown-up chocolate cake, which goes perfectly with a hot mug of coffee, or even a cheeky glass of red wine! Recipe taken from Just For One Or Two Cookbook.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

Gooey Gingerbread

The best kind of gingerbread is the sticky variety! You won’t find this Gooey Gingerbread cake hanging around for long as it’s much better than anything shop-bought. A Just for One or Two Cookbook recipe.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

There are plenty more freezable recipes in the Eat & Freeze section of our fab cookbook; Just for One or Two.

The Just For One Or Two cookbook shows you how to cook delicious meals for one or two people with little effort and minimal waste.

A superb collection of recipes for all occasions including delicious main courses, sumptuous desserts and brilliant bakes.

Excellent value at £8.75

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Tag Archives: recipes

The origins of Halloween and what to do with all that pumpkin

The origins of Halloween

Pumpkin carving fun with your children

And what to do with all that pumpkin?

3 Treats for Halloween