Coffee BattenburgA twist on the classic Battenberg and even more delicious! This mouthwatering Coffee Battenburg is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Makes 36
Time 10 mins
Calories 110 per portion
Fat 3g of which 0.9g is saturated
Suitable for vegetarians
Suitable for freezing
Milk 150ml (¼ pint)
Brown sugar 450g (1lb)
Butter 15g (½oz)
Salt pinch
Vanilla essence ½ tsp
Crunchy peanut butter 175g (6oz)
Porridge oats 110g (4oz)
No added sugar muesli 110g (4oz)
Glacè cherries 75g (3oz), chopped
1 Place milk, sugar, butter, salt and vanilla essence in a pan and bring up to boil, stirring. Boil for 2 minutes, stirring, until the sugar has dissolved. Remove from heat.
2 Add peanut butter and stir, then add all remaining ingredients and mix well. Place spoonfuls of mixture into petit four cases and leave to set.
Recipe taken from Dairy Diary 2011.
Preparation time – 10 minutes
Cooking time – 40 minutes
Calories per portion – 140 Kcal
Fat per portion – 11g of which saturated – 6.5g
Serves – 6
Suitable for vegetarians (with vegetable stock)
Suitable for freezing
Butter 25g (1oz)
Onion 1, peeled and chopped
Potato 1, peeled and diced
Celery 2 sticks, chopped
Leeks 3, trimmed, sliced and washed
Stock, chicken or vegetable 900ml (1½ pints)
Salt and freshly ground black pepper
Crème fraîche 6 tbsp (about half a tub) plus extra for serving
Chives to garnish
1 Heat the butter in a large saucepan and add the onion, potato and celery. Cook over a medium heat for 5 minutes, stirring a couple of times.
2 Add the leeks to the pan, cover and cook for 10 minutes, stirring occasionally.
3 Add the stock and some seasoning and simmer, half-covered with the lid, for 20 minutes or until the potato is softened.
4 Ladle out about half the soup into a food processor and purée until fairly smooth. Pour the purée back into the pan with the rest of the soup and reheat with the crème fraîche. Add hot water to thin the soup a little more if you like.
5 Serve hot in warmed bowls, each garnished with a spoonful of crème fraîche and some snipped chives.
Cook’s tip
If you haven’t got crème fraîche, use double or single cream instead.
Recipe taken from Around Britain, Dairy Cookbook
The first Bramley tree grew from pips planted by a young girl, Mary Ann Brailsford, in her garden in Southwell in 1809. Matthew Bramley (local butcher) bought the cottage and garden in 1846 and ten years later Henry Merryweather (local nurseryman), took cuttings from the tree and started to sell the apples bearing the owners name.
The original Bramley apple tree still bears fruit and today is responsible for a £50 million industry in the UK.
The English apple is a favourite orchard fruit. Did you know there are over 2,300 varieties of dessert and cooking apples and over 100 cider apples?
Why not join in the fun?
Prepare a wonderful apple dessert such as Eve’s Pudding from the Dairy Book of Home Cookery?
Time 25 minutes
Calories per cookie 134 Kcal
Fat per cookie 10g
of which saturated 6.2g
Makes 15 cookies
Suitable for vegetarians
Plain flour 250g (9oz)
Ground cinnamon 1 tspSalt a pinch
Unsalted butter 175g (6oz)
Light soft brown sugar 75g (3oz)
Dried cranberries 150g (5oz)
1 Preheat the oven to 180°C/Gas 4 and grease a baking sheet.
2 To make the dough, sift the flour, cinnamon and salt into a bowl. Add the butter, cut into pieces, and rub it into the flour until the mixture resembles fine breadcrumbs. Add the sugar to the bowl and continue to work the mixture until it starts to bind together. Add the dried cranberries and work the mixture to form a dough.
3 Roll the dough into a sausage shape about 7cm (2¾in) diameter and cut into slices about 1cm (½in) thick and place them on the baking sheets.
4 Bake the cookies in the centre of the oven for 15–20 minutes, until they are starting to turn light golden in colour. Remove from the oven and leave them to cool on the tray for a few minutes, then transfer to a wire rack to cool. Serve the biscuits warm or cold.
If you are unable to find any dried cranberries, use raisins or sultanas in their place.
Recipe taken from Good Food , Fast: Dairy Cookbook
Therefore, we know how important it is to preserve its qualities and the reasons everyone loves it. With this is mind, we have kept the very essence of the diary but improved its layout and given it a beautiful yet practical new design for 2011.
It even comes with a sheet of reminder stickers – perfect for flagging up those important dates, so you never forget a birthday or appointment again!
Along with all the firm favourites there are features on making birthday cards and ideas for great-value family fun – from making playdough to creating mosaic pictures and wildlife ‘spotter’s lists’ for walks in the great outdoors.
To see all the new features and view sample pages visit www.dairydiary.co.uk
Of course, we have a tempting recipe for each week of the year too. Try Cinnamon Toast, for a comforting treat; perfect for an autumnal evening in front of the fire.
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