December 5, 2013
September 25, 2013
The dairy team has just been along to the University of Nottingham Freshers Fair to check out the various goodies we provided for the Nottingham City Transport stand. The place was as packed as usual and the pizza was as good as usual – we suspect the NCT team had more than their fair share… But the best use of balloons award goes to the local taxi firm –
September 20, 2013
Our lovely tenants at Unit 4 Park Lane Business Centre are leaving us at the end of this month which means we have either one floor or both floors of the building free to rent. It is just under 2,000sq. ft in total and is ready to move into. Would suit all office staff or office on the top deck and storage and even light industrial on the bottom deck. x6 car parking spaces included (but no parking levy!) Call me for more details – Nige Rowlson 07966 460409
September 11, 2013
It’s coming to the start of the University year and here at The Dairy we understand the need for students to budget their cash, and how food and transport can take a large cut in the daily budget!
With this in mind we have joined with Nottingham City Transport combining a source of food and transport which are both cheap and easy, forming our latest ‘Easy Peasy Campaign’ which will be released in the fresher’s fair week commencing 23rd of September!
For those interested in the campaign, here are a sneak peak of some of the recipes…
Pea and Ham Soup
Can of Mushy Peas
Vegetable/Chicken stock cube
- Put peas in a microwavable bowl and heat on full power for 2 minutes or begin heat up in a pan.
- Add half a sock cube to half a cup of boiling water.
- Add to the bowl/pan and heat for a further couple of minutes.
- Slice the ham and add.
- Take off the heat and blend with a hand held blender.
- Season to taste and serve.
Mushy Pea Curry
3x tins of mushy peas
1 tin of baked beans
1 tin of tomatos
- Lightly fry the onions.
- Add the mushrooms and cook until tender.
- Add all the other ingredients and stir together
- Put a lid on your pan and leave on a low heat for 20 minutes.
- Serve with rice or naan bread.
Salmon and mushy pea fish cakes
Can of salmon drained
Can of mushy peas
500g potatoes, peeled and chopped
1 beaten egg
- Boil the potatoes until soft, drain very well, mash and season well with salt and pepper.
- Place the salmon in a large bowl; remove any large bones and skin.
- Add the mushy peas and mashed potato and mix together well.
- Divide into 8 portions, and shape into a fishcake shape, place on a baking sheet, cover and chill.
- Brush the fishcake with egg and coat well with breadcrumbs.
- Shallow fry the fishcakes for 3-4 minutes on each side or until golden brown.
Mushy Pea and Leak fritters
Can of Mushy peas
1 medium leek (trimmed, halved, finely shredded and washed and dried)
Vegetable or corn oil for frying
3tbsp self-raising flour
150ml beer or cider to mix
- Cook the peas in a pan then blend in a food processor until smooth.
- Melt the butter in a pan, add the leeks, season and gently cook on a medium heat for a couple of minutes, stirring every so often.
- Transfer into a bowl and add the peas.
- Line a tray with Clingfilm and spoon heaped teaspoon-sized pieces of the mixture on to the tray. Place in the fridge for a couple of hours, until set.
- To make the batter, mix the beer or cider with the flour in a bowl to make a fairly thick batter.
- Heat 8cm of oil to 160-180C in a large thick bottom sauce pan or deep fat fryer.
- With a spoon, drop the pea mixture into the batter then straight into the oil.
- Leave for a few minutes until golden then remove and let dry.