Tag Archives: Year Round Dairy Cookbook

Soda Bread Pizzas

Soda Bread Pizza

Perfect for a drizzly Saturday at home. Enjoy creating these simple pizzas with the kids and, when the pizzas are cooked, enjoy eating them too!

25 minutes preparation time
20 minutes cooking time
406 Kcal per portion
14.2g fat per portion of which 4.6g is saturated
4 servings

For the topping:
Olive oil 2 tsp
Onion 1 small, peeled and diced
Garlic 1 clove, peeled and crushed
Chopped tomatoes 200g can
Salt and freshly ground black pepper
Sugar a good pinch
Double Gloucester cheese 75g (3oz), grated
Kabanos sausages 2, totalling 75g (3oz), sliced
Cup mushrooms 75g (3oz), wiped and sliced
Basil 8 leaves, finely shredded, to garnish

For the base:
Plain flour 250g (9oz)
Bicarbonate of soda 1⁄2 rounded tsp
Salt 1⁄2 tsp
Buttermilk 284ml tub

1 Make the tomato paste for the topping first. Heat a small frying pan, add the oil, onion and garlic and cook over a low heat for 5 minutes until softened.

2 Add the tomatoes. Season well, adding sugar. Cook for 8–10 minutes until thickened to a paste.

3 Preheat the oven to 230°C/450°F/ Gas 8. To make the base, sift the flour, bicarbonate of soda and salt into a large bowl. Pour in about 250ml (9fl oz) of the buttermilk and mix, using a fork, to make a soft but not too sticky dough. Add more of the buttermilk if you need to, or more flour if it gets too sticky.

4 Put the dough onto a work surface lightly dusted with flour. Knead briefly then divide it into four. Form each piece into a ball and place it on a greased heavy baking sheet. Flatten out with your knuckle each to a 15cm (6in) round.

5 Spread the tomato paste over each pizza, almost to the edge. Scatter with half the cheese, then the slices of sausage, the mushrooms, basil and, lastly, the rest of the cheese. Bake for 20 minutes. Serve warm with salad.

Recipe taken from Year Round Dairy Cookbook

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Squash, Bean and Stilton Risotto

Rich and creamy with a fantastic colour, this combination of textures and flavours results in simple, modern, comfort food!

10 minutes preparation time
40 minutes cooking time
546 Kcal per portion
23.6g fat per portion of which 11.6g is saturated
4 servings
Suitable for vegetarians

Butternut squash 1, weighing about 900g (2lb)
Olive oil 2 tbsp
Butter 50g (2oz)
Onion 1, peeled and diced
Garlic 1 clove, peeled and crushed
Arborio (risotto) rice 250g (9oz)
Dry cider 150ml (1⁄4 pint)
Vegetable stock 750ml (11⁄4 pints)
Frozen broad beans 150g (5oz)
Salt and freshly ground black pepper
Stilton cheese 75g (3oz)
Sage leaves 8, shredded

1 Preheat the oven to 200°C/400°F/ Gas 6. Cut the squash into about 8 big chunks, removing the seeds. Put the chunks in a roasting tin with 1 tbsp of oil and roast in the oven for 40 minutes, turning the pieces a couple of times during cooking. They should be softened and caramelised on the edges.

2 Meanwhile, heat the rest of the oil with the butter in a large saucepan. Add the onion and cook over a medium heat for 5 minutes. Stir in the garlic and rice and coat well in the butter for a couple of minutes. Pour in the cider, let it sizzle and, when it is almost absorbed, pour in about 200ml (7fl oz) of the stock.

3 Cook over a low heat until the stock is absorbed. Continue to add more stock in batches as it becomes absorbed into the rice. With the last addition of stock, add the broad beans as well.

4 Remove the skin from all but the ‘best-looking’ pieces of squash. Set these aside for the garnish. Mash the flesh from the rest roughly with a fork, in the roasting tin, and add it to the risotto with the saucepan juices. Check for seasoning and, when the rice is just cooked, break small chunks of Stilton over the top. Garnish with shredded sage leaves.

Cook’s tip
Roast butternut squash is great served as an accompaniment to roast meat dishes. Squash can be peeled before cooking, but it’s quicker to do it afterwards. Let it get really brown and sticky for the best flavour.

Recipe taken from the Year Round Dairy Cookbook.

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Summer barbeques

This year I planned to have lots of barbeques – informal gatherings for family and friends.

As I don’t have a huge house, but a bigger than average garden, summer is the perfect time to socialise and enjoy spending stress-free time with loved ones. Or so I thought, so far, we have managed one!

Trying to tie our various groups of friends and relations down to a date that suits everyone is akin to getting the Queen and Prince Phillip over for lunch! And now of course, the weather is very unpredictable (putting it politely!) I am, however, still determined to succeed before the leaves turn golden and we need to barbeque in woolly hats and mittens. For those of you who manage to squeeze some al fresco dining in between showers you may find the tips below useful (taken from bbq.co.uk).

Clean up
Clean your barbecue after each use – this will save any nasty surprises the next time you come to the grill.

Handy tools
Keep all your barbecue tools handy to avoid traipsing back and forth to the kitchen too many times. Place everything on a side table next to the barbecue. This means you won’t have to leave the grill unattended, and you can spend more time with your guests. Always make sure tools are thoroughly cleaned and dried before putting them away.

Meat temperature
To avoid burning and drying your food, remove meat and poultry from the fridge an hour before cooking to bring it back to an ambient temperature. This will result in a more succulent cooked result. Be sure to keep the meat covered, and out of direct sunlight.

Use long handled tools
Protect your hands from the heat – always use long handled tools, such as tongs, for handling the food.

Add flavour to your meat and keep it tender by marinating for at least 20 minutes. Some meats are better left overnight, while fish only needs 20-30 minutes – the acid in the marinade will ‘cook’ it if left overnight.

Cook in foil
Save the stress of foods falling apart as you cook them – wrap them in foil. Those foods that easily stick or burn, such as fish, can be wrapped up in foil. Brush the foil with oil before adding the fish, add salt, pepper, a squeeze of lemon and a splash of white wine. Fold the corners together to seal the foil and keep the juices in.

And to eat…
Chicken satay with Indonesian-style salad taken from Good Food, Fast Dairy Cookbook: available online at www.dairydiary.co.uk or order by telephone 08450 948128.

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Chicken Satay with Indonesian-style salad

Succulent, nutty chicken served with a bowl of crunchy finely chopped vegetables.

Chicken Satay from Good Food, FastTime 25 minutes
Calories per portion 325 Kcal
Fat per portion 13.6g
of which saturated 7.5g
Serves 4

Skinless chicken breasts 4 large, cut into strips about 1cm (½in) thick
Peanut or satay cooking sauce 150-200g (5-7oz)
Coconut milk 175ml (6fl oz)
Lime 1, grated zest and juice of ½ and the rest cut into wedges
Mixed vegetable stir-fry 350g pack

1 Toss the chicken strips in half of the peanut cooking sauce in a bowl and set aside to marinate for 10 minutes.

2 Meanwhile, soak 12 medium-length wooden skewers in hot water. Preheat the grill to hot and line a baking tray with foil.

3 Thread the chicken onto the drained skewers (2–3 strips on each) and lay on the tray. Grill for 8–10 minutes, turning halfway, until lightly charred and cooked through.

4 Meanwhile, put the remaining peanut cooking sauce in a saucepan with the coconut milk and lime zest. Place over a medium heat and simmer for 5 minutes. Then stir in the lime juice and set aside to cool and thicken slightly.

5 Divide the uncooked mixed vegetable stir-fry between four bowls and serve alongside the chicken satay skewers and lime wedges. Drizzle some warm peanut sauce over each salad and serve the rest in bowls for dipping the satay in.

Cook’s tip
Some supermarkets sell a 165ml mini can of coconut milk, which is ideal for this recipe. Otherwise, use part of a can and use the rest with Thai curry paste for another meal.

Recipe take from Good Food, Fast: Dairy Cookbook.

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Spring Bank Holidays

I’ve been caught by surprise by this bank holiday – and what a nice surprise! It has come round so quickly after the Easter long weekend.

A couple of weeks’ ago I had a phone call from one of our consumers asking for us to “give the late May bank holiday its proper name – Whitsun.” As we chatted it made me realise how little many of us (including me) know about the origins of our bank holidays. And so for some research….

The name ‘bank holiday’, quite simply comes from the time when the banks were closed and so no trading could take place. Back in the early 19th century, The Bank of England would observe 33 saints’ days and religious dates as holidays. These were drastically reduced with the official introduction of  the bank holiday in 1871.There were four holidays for England, Wales and Northern Ireland and five for Scotland. Whitsun commemorated one of the three baptismal seasons – baptism candidates would wear ‘white’ on a ‘Sunday’ and would be celebrated the day after Pentecost. Though Whitsun was included in the original bank holiday dates it was later replaced by the spring holiday on the last Monday in May. Further bank holidays were added during the 1970s, with a total of seven for Scotland, eight for England and Wales and ten for Northern Ireland. Let’s hope the 2010s sees the introduction of some more!

It’s asparagus season!
Year Round Dairy CookbookThe season English asparaus is short, so make the most of it and treat your family to this gorgeous seasonal recipe, Asparagus with Poached Eggs from Year Round Dairy Cookbook. And don’t forget the book is on special offer – last chance – at only £2.99. Bargain!

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Asparagus with poached eggs

The English asparagus season only lasts a couple of months, so make the most of this delicacy by serving in different ways, such as with ham and eggs. Roasting asparagus gives a stronger, brighter taste than steaming or boiling.

For more flavour, rub the bread with a cut clove of garlic or add garlic slivers to the roasting asparagus.

Asparagus and Eggs10 minutes preparation time
15 minutes cooking time
354 Kcal per portion
21.8g fat per portion of which
4.6g is saturated
4 servings

Asparagus spears 12, washed
Olive oil 4 tbsp
Rustic bread or ciabatta 4 large or 8 small slices
Parma or Serrano ham 6 slices, cut in half widthways
Wine or cider vinegar a dash
Eggs 4 large free-range
Salt and freshly ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6. Break the ends off the asparagus stalks where they naturally snap. Put the asparagus on a baking sheet, drizzle with 1 tbsp of the oil and rub it over the spears with your hands. Bake for 5 minutes.

2 Meanwhile, drizzle the rest of the oil over the slices of bread. When cooked, take the asparagus out of the oven and wrap half a piece of Parma ham around each stalk and put back on the baking sheet. Place the bread alongside. Bake for 10 minutes until the ham starts to go crispy, but do not overcook.

3 While the asparagus and bread are baking, bring a wide saucepan of water to the boil and add a dash of vinegar. Break in the eggs one at a time and let them poach over a gentle heat for 3–4 minutes, depending on how you like them.

4 Arrange the baked bread and roasted asparagus on four plates. Then carefully remove the poached eggs from the saucepan with a draining spoon and place on top. Sprinkle with salt and pepper.

Cook’s tips
• Adding vinegar to the egg poaching water helps the eggs to coagulate more quickly – white, cider or rice is preferable to malt vinegar.
• Wrap the asparagus in Serrano ham, which is easier to handle than Parma ham. Bacon tends to unwrap itself and is too fatty.

Recipe taken from Year Round Round Dairy Cookbook.

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