Tag Archives: The Dairy Book of Home Cookery

Coconut Ice

They look wonderful and would make a super present.

Coconut Ice from The Dairy Book of Home CookeryMakes 50
Preparation 15 mins plus setting
Cooking 25 mins
Per portion 52 kcals
2g fat (1.3g saturated)
Suitable for vegetarians
Suitable for freezing

75ml (2½fl oz) milk
450g (1lb) granulated sugar
15g (½oz) butter
110g (4oz) desiccated coconut
½ tsp vanilla extract
Pink food colouring

1 Pour milk and 75ml (2½fl oz) water into a saucepan. Bring to the boil. Add sugar and butter. Heat slowly, stirring, until sugar dissolves and butter melts. Bring to the boil. Cover pan and boil gently for 2 minutes.

2 Uncover and continue to boil steadily, stirring occasionally, for 7–10 minutes or until a little of the mixture, dropped into a cup of cold water, forms a soft ball when rolled gently between finger and thumb. Temperature on sugar thermometer, if using, should be 116°C (240°F). Remove from heat.

3 Add coconut and vanilla. Beat briskly until mixture is thick and creamy. Pour half into an 18cm (7in) square tin lined with non-stick baking paper. Quickly colour remainder pale pink with food colouring. Spread over white layer. Leave in the tin until firm and set. Cut into squares.

Recipe taken from The Dairy Book of Home Cookery

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Chocolate Layer Cake

Perfect for birthday cakes or afternoon tea

Chocolate Layer CakeServes 8
Preparation 30 mins
Cooking 40 mins Per portion 430 kcals, 34g fat (19.1g saturated)
Suitable for freezing
Suitable for vegetarians

110g (4oz) self-raising flour
2 tbsp cocoa powder
110g (4oz) butter
110g (4oz) caster sugar
25g (1oz) golden syrup
½ tsp vanilla extract
2 eggs
4 tsp milk
200ml (7fl oz) double cream, whipped
Grated chocolate to decorate

1 Grease and line a two 18cm (7in) round sandwich tins. Sift flour twice with cocoa.

2 Cream butter, sugar, syrup and vanilla together until very pale, light and fluffy.

3 Beat in eggs, one at a time, adding 1 tbsp of sifted dry ingredients with each one. Fold in milk and remaining dry ingredients.

4 Transfer to prepared tins and smooth top. Bake at 180°C (350°F) Mark 4 for 20 minutes, or until springy to touch.

5 Turn out on to a wire rack, strip off paper and leave until cool.

6 Cut cake into 2 layers. Fill and cover top with whipped cream. Sprinkle with chocolate.

Recipe taken from The Dairy Book of Home Cookery

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It’s great to be back!

Jasmine, Isaac and Maisy

Hello everyone, I am back in the Dairy Diary office once more after nine months off having babies.

I am now a very proud mummy to twins Jasmine and Maisy, as well as the ever-cheeky three year-old Isaac.

I have had a magical few months, but it’s great to be back and be blogging again. Thanks so much to Karen and Marion for holding the reins in my absence.

I have come back at a very exciting time of year with our fantastic new range of products selling like hot cakes! I am thrilled to hear so many compliments about our revamp of the classic Dairy Book of Home Cookery, as well as consumers loving the 2012 Dairy Diary and Dairy Diary Set.

In the current economic climate, saving money is always a hot topic, and as a mum of three, I am only too aware of how crucial this is.

Make an original corsageMy evenings are dedicated to this very pastime; making cards and gifts for birthdays and Christmas. For this, my trusty Dairy Diary is invaluable, not only does the 2012 edition have recipes perfect to make and wrap for others. It also shows you how to make a beautiful corsage.

Win a vintage corsage making kit
The kind people at Buttonbag have given us a vintage corsage making kit. Like us on Facebook before 13th October and be in with a chance to win it!

Sweet Spicy NutsIf you too need to be thrifty, or just like to make gifts for others, why not make these scrummy Sweet Spicy Nuts? Wrap them in cellophane and tie with a ribbon and a pretty tag. Recipe taken from 2012 Dairy Diary.

 

 

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The dog days of August

Here we are in the heart of summer, the dog days of August, and it’s dull, raining and chilly. No surprise there, then!

A trip to the open-air theatre in Regent’s Park is coming up, so we fully expect to be enjoying a bit of Gershwin while kitted up in all the wet weather gear.

At least they’ll probably have mulled wine on offer.

The occasion is my birthday, and I’m one of several among family and friends in the next few weeks, so the idea of cake is looming large (not too much cake, though, and not too large!)

One friend with a birthday soon has diabetes so I’m going to have to do some research on the internet to find a suitable recipe, or to see whether the Cider Apple Cake or Marmalade Cake in the new edition of The Dairy Book of Home Cookery (2012) would be OK.

Marmalade Cake from The Dairy Book of Home Cookery, 2012 editionI’m not a great baker of cakes – too much precision needed with the ingredients and following the recipe to the letter. I’m more of a chuck-it-in-and-see sort of cook. But the Marmalade Cake sounds delicious and don’t seem too complicated. I suppose I could push the boat out and make them both.

By the way, the term ‘dog days’ comes from the dog star, Sirius, the brightest star in the sky, part of the constellation Canis Major. It rises and sets with the sun during the summer and the ancients believed the two combined to create especially hot and steamy days. So what’s gone wrong?!

Have good weekends.

Marion
Dairy Diary Team

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Marmalade Cake

Simple to make and delicious on a summer afternoon.

Marmalade Cake from The Dairy Book of Home Cookery, 2012 editionServes 6–8
Preparation 20 mins
Cooking 1¼ hrs
Per portion 264 kcals,
13g fat (7.7g saturated)
Suitable for freezing
Suitable for vegetarians

225g (8oz) plain flour
Pinch of salt
1 tbsp baking powder
110g (4oz) butter
50g (2oz) caster sugar
½ tsp grated orange rind
2 eggs, beaten
3 tbsp orange marmalade
2–3 tbsp milk

1 Grease and line an 18cm (7in) round cake tin or a 450g (1lb) loaf tin.

2 Sift flour, salt and baking powder into a large bowl. Rub in butter until mixture resembles fine breadcrumbs.

3 Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to tin.

4 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until a wooden cocktail stick, inserted into centre, comes out clean. Leave in tin for 5 minutes.

5 Turn out on to a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.

Recipe taken from The Dairy Book of Home Cookery | 2012 edition

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British strawberries are the best

Strawberries have been great this year, haven’t they?

British strawberries are the bestThat wonderful aroma makes them irresistible – in fact, they often smell better than they taste, but this year they’re full of flavour.

Apparently, we have the lovely weather earlier in the year to thank for that, all that glorious sunshine bringing on the English fruit and so not so many imports. And strawberries are so versatile. I love them just as they are, or with cream or yoghurt (or in a Pimms!) but you can make smoothies, tarts, cakes – jam if you’re very dedicated and have a glut.

I’ve come across a great idea in the New Dairy Cookbook – free-form pie. The idea is that you don’t have to worry too much about quantities, or rolling out the pastry to a precise shape. Music to my ears! The recipe uses rhubarb, apple and strawberries, and includes semolina or polenta to soak up the juices a bit and stop the bottom of the pie getting soggy. Why didn’t I think of that before?! This one’s definitely on the to do list.

Summer Pudding
A very British recipe is the simply stunning Summer Pudding – taken from the 2012 edition of The Dairy Book of Home Cookery, available in the autumn – easy to prepare and bursting with sunny goodness.

Apparently, centuries ago, an abbess decreed that strawberries were poisonous because they grow so close to the ground – how could they not be contaminated?

Actually, they’re really good for you – full of vitamin C and iodine and a natural remedy to help relieve inflammatory pain.

Thanks heavens we’ve seen the light!

Marion
Dairy Diary Team

Win an advance copy of The Dairy Book of Home Cookery
Win an advance copy of The Dairy Book of Home Cookery

Like our Facebook page for a chance to win an advance copy of The Dairy Book of Home Cookery, 2012 edition available from the autumn.

900+ recipes that you know will always work. This is the cookbook that you will return to time after time.

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