Tag Archives: Win

National Picnic Week plus a very moreish recipe (and a special treat!)

 Lake District Picnic

I’ve recently come back from a couple of astonishingly beautiful days in the Lake District.

The deluges earlier in the year, followed by day-after-day of glorious sunshine has resulted in such a verdant and lush landscape; it’s a pure joy to see.

We tackled a pretty sizeable fell walk and so I packed some much-needed sustenance in my rucksack.

And we found one of the most glorious picnic spots I’ve seen – complete with very high bench that make your feet dangle in a comical fashion like a small child.

It may be twee and a little old fashioned,
but with the right location and good
food a picnic can be simply lovely.

Lake District picnic 2

We enjoyed dry-cured bacon sandwiches on soft white rolls and a cheeky slice of Blueberry & Orange Loaf, which survived pretty well in the heat. If you fancy making it the recipe is shown below

The recipe is from our Cook it Slowly cookbook, which in my opinion is one of our best. Find out more about it here.

And as it’s National Picnic Week next week you have the perfect excuse to picnic somewhere gorgeous.

Why not share your favourite
recipe (and location)?

 

Win a Moroccan Dinner SetEating al fresco in style is easy with our fabulous competition prize

We’re giving you the opportunity to win a gorgeous Moroccan Bloom Melamine 12 Piece Dinner Set, which looks just like real crockery.

Click here to enter.

 

 

 

 


 

Blueberry & Orange Loaf

Blueberry & Orange Loaf

  • Servings: 8
  • Print

Calories 316 per portion
Fat 10g (6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 350g (12oz)
  • Caster sugar 75g (3oz)
  • Blueberries 200g (7oz)
  • Oranges 2, finely grated zest and juice
  • Milk 4–6 tbsp
  • Eggs 3
  • Butter 75g (3oz), melted
  • Demerara sugar 1–2 tbsp

Instructions

  1. Preheat the oven to 160°C/140°fan/Gas 3. 
Butter a 900g (2lb) loaf tin and line with baking paper.
  2. Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
  3. Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
  4. Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Cook’s tips
Don’t over-mix the ingredients or the cake will be tough.
If preferred, omit the demerara sugar and drizzle over some orange glacé icing made by mixing icing sugar with orange juice.

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Win £200 to spend in your garden

Win £200 to spend in your garden

WIN a National Garden Centre Voucher worth £200!

It’s May and everything is beginning to bloom. It’s the perfect time to get out in the garden and give it some va va voom! (Apologies for the dubious poetry.)

This week, I have a SUPER
special competition for you.

For a fabulous £200 to spend on plants, tools……. whatever you choose, enter our prize draw to win National Garden Centre Vouchers. Just click below.

Good luck!

ENTER

 

 

 

#win

#gardening

#competition

Recipe of the Week: Cauliflower Cheese Soup

 

Cauliflower Cheese Soup

This comforting soup is perfect for tucking in to after a brisk walk in the spring sunshine (or rain!)

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

 

Win a Morphy Richards BreadmakerWin a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 

 


#recipeoftheweek

#comfortfood

#cauliflowercheese

#tripletested

#win

#competition

#breadmaker

#cauliflowercheese

Win a fabulous compact breadmaker!

Win a Morphy Richards Breadmaker

Win a fantastic Morphy Richards 48280 Fastbake Breadmaker in our prize draw

Bake beautiful bread with less fuss

As its compact you’ll only need a small space in your kitchen for this handy machine.

It bakes heavenly-smelling loaves,
as well as rolls, pizza dough,
cake and even jam!

And with a time-delay function, you can wake up to the aroma of freshly-baked bread in the morning.

Click here to enter

ENTER

 


 

And why not make this comforting soup to serve with your homemade bread?

Perfect.

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 364 per portion
Fat 24g (11g sat) per portion
Suitable for vegetarians

Ingredients

  • Sunflower oil 1 tbsp
  • Onion 1, peeled and chopped
  • Cauliflower 1 head, cut into florets
  • Vegetable stock 450ml (¾ pint)
  • Milk 150ml (¼ pint)
  • Low fat soft cheese 110g (4oz)
  • Cheddar cheese 75g (3oz), grated
  • Dijon mustard 1 tsp
  • Snipped chives to garnish (optional)
  • Walnut or olive bread, warmed to serve (optional)

Instructions

  1. Heat oil in a large pan and cook onion for about 4 minutes until softened.
  2. Add cauliflower, stock and milk to the pan and bring to the boil. Cover and simmer for 8-10 minutes until cauliflower is cooked.
  3. Stir in cheeses and mustard and purée with a stick blender until soup is smooth.
  4. Season to taste and reheat gently until hot. Serve scattered with chives and with warm walnut or olive bread, if you like.

A Dairy Diary recipe

 


 

#win

#competition

#breadmaker

#cauliflowercheese

Win a Year of Flowers

Win a Year of Flowers

Last chance to win a Year of Flowers!

Dairy Diary and Appleyard London are kindly offering one very lucky reader a bouquet of their choice every month (each up to the value of £40), delivered to an address of their choice.

Share with your friends and enter now.

ENTER

 

And don’t miss the Dairy Diary 2018

Dairy Diary 2019

2018 Dairy Diary with weekly recipes

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million
Dairy Diary has been Britain’s
favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

#competition

#yearofflowers

#2019diary

Last chance to win a Touchscreen Air Fryer

Win a Lakeland Air Fryer

Last chance to enter!

Today is your last chance to win a Lakeland Touchscreen Air Fryer and enjoy healthier ‘frying’ with just a teaspoon of oil

Dairy Diary is giving you the chance to win this Lakeland Air Fryer. It cooks with little or no oil, so you can enjoy lighter versions of all your favourite foods without sacrificing the flavour.

Using just one teaspoon of oil to cook up to 500g of chips, it circulates hot air from all directions to cook food evenly for much lighter, perfectly ‘fried’ chips, meat, fish, poultry and seafood.

Competition closes midnight 6 November 2017, so enter now!

ENTER

Help us to choose the next Dairy Diary cover

A gentle reminder…

we need your help to choose the next Dairy Diary cover

We are busy in the Dairy Diary office finalising the design for the 2019 edition. We have almost finished, but we need your help to choose the best cover!

Please take a close look at the eight designs and tell us what you think.

The survey will only take
a couple of minutes.

One lucky respondent will receive a free Dairy Diary 2018!

Thanks so much for your assistance.

Emily

TAKE SURVEY

#competition
#win
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