Tag Archives: Trifle

THE perfect planner for 2016 – no home should be without one!

Dairy Diary 2016

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“Dairy Diary is so crammed with useful, interesting and indispensable information, it’s hard to imagine being without it.”

This is just one of the many customer reviews we have had for Dairy Diary. So why is this diary so popular?

Here’s why:

  1. It’s unique — with an inspirational recipe every week, you’re never short of ideas for what to cook for dinner.
  2. You can see the whole week at a glance — and there’s no need for a charger or wifi!
  3. With a handy pocket you know where all those important bits of paper are stashed.
  4. Reminder dates stickers ensure you will never miss an appointment or birthday.
  5. It’s crammed with indispensable and interesting information from sunrise times to birthstones, conversion charts to baking techniques and stain removal to quirky places to stay.

Plan your 2016 in style with the Dairy Diary available now.

Buy Dairy Diary 2016

 

And here’s a taster of one of those delicious recipes.

 

Cream Chocolate Trifles

 

Irish Cream Chocolate Trifles

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 575 per portion
Fat 35g (19.3g sat) per portion
Suitable for vegetarians

Ingredients

  • Chocolate Swiss roll 250g (9oz), cut into 6 slices
  • Bananas 3, peeled and sliced
  • Fresh custard 500g pot
  • Double cream 300ml (½ pint)
  • Irish Cream liqueur 4-5 tbsp
  • Fudge chunks 50g (2oz)
  • Dark chocolate sauce to taste

Instructions

  1. Crumble each slice of Swiss roll into six dessert glasses. Arrange banana on top, then cover with custard.
  2. Tip cream and liqueur into a bowl and whisk until thickened. Spoon onto custard and sprinkle with fudge chunks. Drizzle with a little chocolate sauce and serve immediately.

Dairy Diary recipe.

 

#dairydiary #2016diary #tripletested #recipes

Strawberry Trifle with Pimms

Strawberry Trifle with Pimms

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 376 per portion
Fat 19g (10.5g sat) per portion Suitable for vegetarians

Ingredients

  • Trifle sponges 4, about 110g (4oz), broken into pieces
  • Strawberries 350g (12oz), sliced
  • Caster sugar 2 tbsp
  • Pimms 4 tbsp
  • Reduced fat custard 425g can
  • Double cream 200ml (7fl oz)
  • Low fat natural yogurt 150g (5oz)
  • Orange, grated rind of half
  • Lemon, grated rind of half
  • Halved strawberries and orange rind curls to decorate

Instructions

  1. Arrange trifle sponges in a single layer in the base of a 1.2 litre (2 pint) glass dish. Place strawberries on top and then sprinkle with sugar. Spoon Pimms over the sponges.
  2. Spoon custard over fruit and spread into an even layer. Whip cream until it just forms soft swirls then fold in yogurt and fruit rinds. Spoon over custard and chill until required.
  3. Decorate with strawberries and citrus rind curls.

Read Strawberry Trifle with Pimms on the Dairy Diary website

#trifletested #dessert

Chilled-Out Party Planning | Free delivery in time for Christmas

Part planning with Dairy Diary

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Chilled-Out Party Planning

My other half will tell you that I’m a bit (or a lot!) of a perfectionist. That comes in pretty handy as a Managing Editor but is not quite so helpful at home.

This Christmas, however, I aim
to be a vision of calm and
tranquillity, even if everything
is going pear-shaped!

We are hosting a couple of parties, but instead of running around trying to cook 500 different foods whilst entertaining and topping up drinks. I am going to plan it so that everything can be made in advance and I can actually socialise and enjoy myself.

The easiest option is a buffet – no pressure to keep everything hot and no washing up! I have asked everyone to bring along a plate of goodies – anything goes – and I am going to make some mulled wine, a few nibbles and a couple of dishes that can be prepared in advance. I’ve also ordered some gorgeous festive disposable plates and napkins online so everything will still look pretty!

Here’s my selection from Dairy Diary. They might come in handy for your Christmas do too.

Mulled Wine

Mulled Wine

Serves 12
Time 5 mins, plus infusing time
Calories 131 per glass
Fat 0g of which 0g is saturated
Suitable for vegetarians

Whole cloves 4
Oranges 2, cut into wedges
Lemon 1, cut into wedges
Red wine 2 x 75cl bottles
Orange juice 600ml (1 pint)
Water 900ml (1½ pints)
Clear honey 4 tbsp or to taste
Ground ginger 2 tsp
Cinnamon stick 5cm (2in) piece, plus extra sticks to serve, optional

1 Press 1 clove into 4 of the orange and lemon wedges.

2 Place all ingredients in a large pan and bring to a simmer, not a rapid boil. Leave to infuse at the lowest heat for 30 minutes.

3 Reheat as and when ready to serve. 4 Ladle into heatproof glasses or mugs and add a piece of cinnamon stick to each as a stirrer, if using.

Cook’s tip To make a non-alcoholic version, use cranberry juice in place of the wine.

A Dairy Diary recipe

Forestier PâtéForestier Pâté

Serves 6
Time 20 mins, plus chilling time
Calories 332 per portion
Fat 27g of which 16g is saturated

Butter 150g (5oz)
Onion 1 small, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Chicken livers 450g (1lb), trimmed and chopped
Mushrooms 150g (5oz), chopped
Bay leaves 2, plus extra to garnish
Dried thyme ½ tsp, plus extra to garnish
Brandy 2 tbsp
Double cream 75ml (2½fl oz)
French bread and salad leaves to serve

1 Melt 25g (1oz) butter and gently fry onion and garlic. Add livers, mushrooms, bay leaves and thyme and season. Cover and simmer gently for about 10 minutes or until livers are tender. Remove bay leaves, then add brandy.

2 Cool slightly, transfer to a blender and whizz until smooth. Stir in cream and check seasoning.

3 Melt rest of butter and scoop off white sediment. Pour pâté into a large serving dish or 6 small pots. Pour over butter, add extra bay leaves and thyme and chill for 2–3 hours. Serve with slices of French bread toast and salad leaves.

A Dairy Diary recipe

Raspberry Trifle

Raspberry Trifle recipe

Serves 8
Time 20 mins
Calories 339 per portion
Fat 24g of which
13.4g is saturated
Suitable for vegetarians

Trifle sponges 4
Raspberry jam 2 tbsp
Sherry 4 tbsp
Amaretti biscuits 25g (1oz), crumbled
Raspberries 150g (5oz), plus extra to decorate
Double cream 300ml (½ pint)
Custard 425g can
Amaretto liqueur 2 tbsp, optional

1 Halve trifle sponges and sandwich together with jam. Cut into quarters and arrange in a trifle dish.

2 Pour sherry over sponges and sprinkle with amaretti. Reserving a few raspberries for decoration, place remainder in dish.

3 Stir 3 tbsp cream into custard, then pour over fruit, cover and chill.

4 Whip remaining cream with liqueur, if using, until soft peaks form. Spread over custard and decorate with reserved raspberries.

A Dairy Diary recipe

Parmesan Crisp Canapes

Parmesan Crisp Canapes

Click here to view the recipe on the Dairy Diary website.

There is a great choice of sample recipes from Dairy Diary 2014 and Clever One Pot cookbook. Plus we have a huge selection for every occasion in the Recipe Library.

Where would I be without the Dairy Diary for all these ideas?

I’ll let you into a little secret…..
postage is free for the next week*.

So get your orders in for friends and family now – guaranteed delivery delivery before Christmas. You can buy the Dairy Diary Set for just an extra couple of pounds and get a pocket diary, notes organiser and a pen too. Bargaintastic and a beautiful gift!

Free delivery on everything at Dairy Diary!

* Free delivery on all UK orders placed before 18 December 2013.

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Pear & Ginger Trifle

A quintessentially British dessert with a twist

Pear & Ginger Trifle recipeServes 6
Time 25 mins plus cooling
Calories 437 per portion
Fat 30g of which 16.9g is saturated
Suitable for vegetarians

Pears 450g (1lb), peeled cored and sliced
Cider 150ml (¼ pint)
Soft brown sugar 50g (2oz)
Jamaican ginger cake ½ loaf, sliced
Custard 450ml (¾ pint), cooled
Double cream 250ml (8fl oz), whipped
Orange and lime 1 of each, finely grated zest to decorate, optional

1 Place pears in a pan with cider and sugar. Simmer for about 10 minutes until soft then leave to cool.

2 Arrange ginger cake in a glass serving dish and pour pears and cider over the top. Top with cooled custard and leave to set.

3 Spoon whipped cream around edge of dish and sprinkle with orange and lime zest, if using. Serve chilled.

A Dairy Diary recipe.

Boxing Day, sherry anyone?

Originally known as St Stephen’s Day, Boxing Day reputedly took its name from the ‘Christmas Boxes’ that were traditionally given as a thank you to tradespeople for their services throughout the year.

These boxes were usually given on the first working day after Christmas – the 26th December – hence the name Boxing Day.

So what will you be doing today? Possibly indulging in a small tipple? Sherry maybe?

Despite its reputation as an old fashioned drink attributed to old ladies, sherry is seeing something of a revival with bars dedicated to the fortified wine popping up across the country.

According to The Independent, ‘M&S, which has seen sherry sales rise 15 per cent in the past three months, talks of a “Downton effect”. Sue Daniels, its sherry winemaker, said: “Sherry is one of the best kept secrets in wine, and seeing it enjoyed by the Downton Abbey characters has obviously sparked our appetites for it – it’s great to see it having a revival.”’

So, during the Christmas special of Downton, if we see the cast tucking enthusiastically into a bowl of tripe, will we all follow suit? I seriously doubt it!

Raspberry Sherry Amaretto TrifleRaspberry, Sherry & Amaretto Trifle
A wonderfully flavoured trifle that’s perfect for the Christmas break

Recipe taken from Dairy Book of Home Cookery
which is available from the Dairy Diary store.

 

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Raspberry, Sherry & Amaretto Trifle

A wonderfully flavoured trifle that’s perfect for the Christmas break

Raspberry Sherry Amaretto TrifleSuitable for vegetarians
Serves 8
Time 35 mins plus cooling
Per portion: 442 kcals
30g fat (13.4g saturated)

4 trifle sponges
4 tbsp raspberry jam
150ml (¼ pint) sherry
3 tbsp amaretto liqueur (optional)
50g (2oz) ground almonds
50g (2oz) amaretti biscuits, crumbled
225g (8oz) frozen raspberries, thawed
4 egg yolks
50g (2oz) caster sugar
15g (½oz) cornflour
450ml (¾ pint) milk
300ml (½ pint) double cream
Toasted almonds to decorate

1 Halve trifle sponges and sandwich with jam. Cut each into 4 and arrange in a trifle dish.

2 Pour over sherry and 1 tbsp amaretto. Sprinkle with 25g (1oz) ground almonds and crumbled amaretti biscuits.

3 Reserve a few raspberries for decoration and place remainder in dish.

4 Blend yolks, sugar and cornflour with 1 tbsp milk. Heat remaining milk in a saucepan. When hot, blend in cornflour mixture and heat gently until thickened, stirring.

5 Remove from heat and stir in remaining liqueur, ground almonds and 3 tbsp cream. Pour over raspberries, then leave to cool.

6 Whip remaining cream until softly stiff. Decorate with whirls of cream, almonds and reserved raspberries.

Recipe taken from Dairy Book of Home Cookery which is available from the Dairy Diary store.

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