Tag Archives: tripletested

Recipe of the Week: Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Advertisements

Sneak Preview and Bank Holiday treat!

Dairy Diary photography

Wow, it’s been a really busy couple of weeks but great fun!

We exhibited at the London Stationery Show and then last week we had a very productive couple of days photographing all of our lovely lovely books, which will go on sale this autumn.

Dairy Diary photography

There’s a lot to consider when shooting the images, as the lighting, positioning and propping all need to be just right – but we have a great team, with a brilliant photographer, stylist and art director who ensure everything looks just perfect.

As a VERY special treat we have a sneak preview of one of the brand new recipes from the new Dairy Diary.

Enjoy the bank holiday!

 

 

 

 

Sardine Spaghetti with Rocket

Sardine Spaghetti with Rocket

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 21.8g (3g sat) per portion

Ingredients

  • Spaghetti 250-300g (9-110oz)
  • Anchovy fillets in oil 50g can
  • Olive oil 1 tbsp
  • Garlic 1- 2 cloves, peeled and crushed
  • Dried chilli flakes a pinch
  • Fresh white breadcrumbs 6 tbsp (about 50g/2oz)
  • Sardines in olive oil 120g can
  • Lemon 1, finely grated zest
  • Rocket 4 good handfuls (75g-110g/3-4oz)

Instructions

  1. Add spaghetti to a large pan of fast-boiling water. Cook according to pack’s instructions.
  2. Meanwhile, tip anchovies with the oil into a large frying pan, then add olive oil, garlic and chilli flakes. Stir over gentle heat for 1-2 minutes until mushy. Turn up heat, add breadcrumbs and stir briskly until golden and crunchy. Tip onto kitchen paper.
  3. Flake sardines with a fork straight into pan and add oil.
  4. Drain pasta, reserving some cooking water. Tip it into frying pan, sprinkle in lemon zest, a little pasta water and half the rocket. Use tongs to toss together. Divide between four hot bowls and sprinkle each portion with more rocket and anchovy crumbs.

Cook’s tip
Add some halved black olives and a squeeze of lemon juice, if you like.

Racipe taken from Dairy Diary 2019.

 

#bankholiday

#treat

#tripletested

#delicious

Recipe of the Week: Easy Peasy Danish Pastries

Easy Peasy Danish Pastries

Buttery, almondy and delicious – these are perfect for a decadent breakfast.

Easy Peasy Danish Pastries

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 272 per portion
Fat 16g (6.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Ready-rolled puff pastry 375g packet
  • Egg 1, beaten
  • Apple sauce 8 tsp
  • Marzipan 110g (4oz)
  • Apricot jam 2 tbsp, warmed
  • Toasted flaked almonds 2 tbsp

Instructions

  1. Preheat oven to 220°C/200°fan/Gas 7. Line a baking tray with baking paper.
  2. Unroll pastry and cut into eight squares. Brush each with egg and place 1 tsp apple sauce in centre. Roll marzipan into a sausage shape about 5cm (2in) long and cut into eight. Place each piece onto apple sauce. Fold up corners of pastry to meet in middle. Brush with egg and place on tray.
  3. Bake for 15-18 minutes until risen and golden.
  4. Brush with jam and sprinkle with almonds. Serve warm.

 

#recipeoftheweek

#tripletested

5 breakfasts that will make you want to leap out of bed!

5 breakfasts that will make you want to leap out of bed!

A good breakfast will definitely
keep you going until lunch and
help to stave off those
mid-morning biscuit cravings.

Here are five breakfast ideas that will make you love mornings.

 


Avocado on Chilli Buttered Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 


Blueberry Bircher muesli

Blueberry Bircher Muesli

  • Servings: 6
  • Difficulty: easy
  • Print

Calories 422 per portion
Fat 22g (9.7g sat) per portion

Ingredients

  • Greek yogurt 500g tub
  • Rolled oats 200g (7oz)
  • Wheatgerm or ground hazelnuts 40g (1½oz)
  • Desiccated coconut 40g (1½oz)
  • Hazelnuts 50g (2oz), toasted and chopped
  • Cloudy apple juice 200ml (7fl oz)

To serve per portion

  • Granny Smith apple ½, cored but not peeled, coarsely grated
  • Blueberries 50g (2oz)
  • Runny honey 1 tsp
  • Ground cinnamon to sprinkle

Instructions

  1. Mix together yogurt, oats and wheatgerm or ground hazelnuts then stir in coconut, hazelnuts and juice. Transfer to a container, clip on lid and chill overnight.
  2. When ready to serve, stir in apple and a few blueberries and spoon into glasses. Top with blueberries, honey and cinnamon.
  3. The remaining muesli will keep in the fridge for 2-3 days; just add a little juice, if required.

 


Scotch Woodcock

Scotch Woodcock

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 441 per portion
Fat 37g (18.9g sat) per portion

Ingredients

  • Eggs 8 (4 whole plus 4 yolks)
  • Single cream 300ml (½ pint)
  • Unsalted butter 50g (2oz), softened
  • White bread 4 slices
  • Anchovy fillets in olive oil 8, drained
  • Capers 16, drained
  • Chopped parsley 2 tbsp

Instructions

  1. Whisk together eggs, egg yolks and cream and season to taste.
  2. Melt half the butter in a saucepan and scramble eggs for 4 minutes until softly scrambled.
  3. Meanwhile, toast bread on both sides and spread with remaining butter.
  4. Pile scrambled egg onto toasts and arrange anchovy fillets in a cross on top of each. Sprinkle with capers and parsley.

 


Pancetta & Mushrooms on Toast with Egg

Pancetta & Mushrooms on Toast with Egg

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 152 per portion
Fat 9g (3g sat) per portion

Ingredients

  • Sliced ready-to-cook pancetta 6–7 rashers, cut into strips
  • Oyster mushrooms 125g (4½oz), wiped, trimmed and sliced
  • Freshly ground black pepper
  • Egg 1
  • Bread 1 thick slice, toasted

Instructions

  1. Heat a non-stick frying pan until hot and add the pancetta. Cook for 2-3 minutes until crisp, stirring every now and then.
  2. Add the mushrooms to the pan and fry for about 5 minutes until they start to turn golden. Season with pepper only as the pancetta is already salty.
  3. Meanwhile, bring a small pan of water to a simmer, crack in the egg and poach according to taste.
  4. Pop the hot toast onto a warmed plate and spoon over the hot pancetta and mushroom mix. Top with the poached egg, season with black pepper and serve at once.

 


Scotch Pancakes

Scotch Pancakes

  • Servings: 12-16
  • Difficulty: easy
  • Print

Calories 61 per portion
Fat 1g (0.3g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 125g (4½oz)
  • Ground cinnamon a pinch, optional
  • Caster sugar 1 tbsp or to taste
  • Egg 1 large, beaten
  • Milk 150ml (¼ pint)
  • Sunflower oil 1 tbsp
  • Bananas 2, peeled and chopped
  • Maple syrup 4 tsp or to taste

Instructions

  1. Sift flour and cinnamon (if using) into a bowl. Stir in sugar. Make a well in the centre and add egg. Whisk in milk gradually until batter is smooth and has the consistency of thick cream.
  2. Wipe a non-stick frying pan with oil. Heat pan until hot, then turn down heat to medium low.
  3. Cook pancakes in batches: drop tablespoons of mixture into pan, spaced well apart. Fry for 1-2 minutes on each side or until surface puffs and bubbles.
  4. Serve three or four per person, piled in a stack, scattered with chopped banana and drizzled with maple syrup.

 

#tripletested

#eatbreakfast

#pancakes

#dairydiaryrecipe

%d bloggers like this: