These gorgeous little morsels are a great snack for a chilly day! These perfect Pigs In Blankets are a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Calories 351 per portion
Fat 22g (11g sat) per portion
These fluffy muffins from 2007, flavoured with bacon and chives and served with a tomato butter, are perfect for elevenses when you fancy a savoury fix.
In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre.
Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour. Mix gently, then spoon into the muffin cases and bake for 15–20 minutes until well risen, lightly browned and springy to touch.
Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.
Cook’s tips. Unlike other bakes, muffins need only the minimum of mixing to get a light fluffy texture. Too much stirring and they will be heavy.
Crunchy and utterly moreish, this peanut brittle is wonderful served with a hot cup of coffee. This delicious Crunchy Peanut Brittle is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Calories 288 per portion
Fat 12g (7.1g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Butter 150g (5oz)
Plain flour 300g (11oz)
Baking powder 2 tsp
Ground cinnamon 1 tsp
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 200ml (7fl oz)
Pumpkin 275g (10oz), peeled, deseeded and grated
Raisins 75g (3oz)
Self-raising flour 50g (2oz)
Demerara sugar 50g (2oz)
Instructions
Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.
For lots more gorgeous recipes like this why not treat yourself to the 2017 Dairy Diary.
Halloween is looming and my quest to find inexpensive costumes and then the inevitable sweet rationing will soon begin.
Whilst I’m not a big fan of the whole event, I do have three children so I need to enter into the spirit.
I love face painting and in
our house anything goes;
it doesn’t need to be scary.
In fact last year one of my little ones randomly chose ‘blue otter’, which baffled the neighbours!
I do love pumpkin carving. Choosing a few random sized pumpkins and carving something wacky is great fun and you can’t beat the glow of candlelight for atmosphere. (Just be careful folks, those Halloween costumes can be VERY flammable.)
And what to do with the leftover pumpkin?
Dairy Diary has the perfect recipe – it tastes SO good and it easy enough to make with the children.
Calories 288 per portion
Fat 12g (7.1g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Butter 150g (5oz)
Plain flour 300g (11oz)
Baking powder 2 tsp
Ground cinnamon 1 tsp
Caster sugar 110g (4oz)
Eggs 2 large, beaten
Milk 200ml (7fl oz)
Pumpkin 275g (10oz), peeled, deseeded and grated
Raisins 75g (3oz)
Self-raising flour 50g (2oz)
Demerara sugar 50g (2oz)
Instructions
Preheat oven to 190°C/170°fan/Gas 5 and place 12 muffin cases in a muffin tin. Melt 110g (4oz) butter.
In a large mixing bowl sift plain flour, baking powder and cinnamon, then stir in caster sugar. Make a well in centre and pour in eggs, milk and melted butter. Stir until just combined, then fold in pumpkin and raisins. Spoon into muffin cases.
In a separate bowl rub remaining butter into self-raising flour then stir in demerara sugar. Sprinkle over batter in cases then bake for 30-40 minutes until risen and golden.
Leave in muffin tin for 5 minutes then cool on a wire rack. Serve warm or cold.
For lots more gorgeous recipes like this why not treat yourself to the 2017 Dairy Diary.
Adults in the UK spend an average of 2 hours, 26 minutes each day on a mobile device.
Whether it’s browsing the internet, planning the weekly shop, or accessing a calendar, we are becoming increasingly reliant on mobile technology.
But is this obsession with all things digital really necessary? Technology is a wonderful thing (hence why we’re using it right now) but does it need to replace everything?
Imagine a diary which is on all the time, never needs charging,
can be scrolled through in seconds, and enables you to add and
delete entries faster than you can say ‘Where’s the diary app?’
Take a look at this brand new device here.
You guessed it. It’s a real life paper diary.
One with delicious recipes, fab features, a handy pocket and even date stickers.
Yes, of course, it’s the Dairy Diary!
The 2017 Dairy Diary allows you to do all of the above and much more, making it as relevant today as the first edition was in the pre-digital age 35 years ago.
From delicious and easy to follow recipes to inspirational ideas for activity holidays and handy hints and tips on topics as diverse as gardening and home budgeting, the Dairy Diary is a vital source of information which the whole family can access in an instant.
For more information, or to order your copy (what are you waiting for?) visit our website or ask your milkman – you can even order in a non-digital way if you wish!
Fancy a taster? This mild chicken curry is a winner with all the family.
This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small). A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Dairy Diary and Lakeland are offering you the chance to win the chocoholic’s ultimate dream – just imagine liquid chocolate gently cascading down the tiers of this fountain of sheer indulgence.
Certain to be a real show-stopper at any party.
Deliciously retro, these biscuit bars will go down a storm.
Calories 321 per portion
Fat 14g (8.7g sat) per portion
Suitable for vegetarians
Suitable for freezing
Ingredients
Butter 110g (4oz), softened
Caster sugar 110g (4oz)
Plain flour 175g (6oz)
Icing sugar 175g (6oz)
Peppermint extract ½ tspDark chocolate 175g (6oz), chopped
Instructions
Preheat oven to 180°C/160°fan/Gas 4 and grease a tin or dish 25cm x 17cm (10in x 7in). Cream butter and caster sugar together until pale and fluffy. Mix in flour and knead to a smooth dough. Press into tin, prick all over with a fork then bake for 15 minutes. Leave to cool in tin.
In a bowl, mix icing sugar with 1-2 tbsp water and peppermint extract then spread over shortbread base. Leave to set.
Melt chocolate in a bowl set over a pan of barely simmering water. Spread over icing and leave in tin to cool. When set, cut into bars.
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