The Modern Dairy - Annie Bell

The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese, and Cream by Annie Bell was published last year in the UK and was released in March of this year in the US.

Dairy is a nutritional powerhouse and is making a comeback. It offers the richest natural source of calcium and has a host of other vitamins, minerals, and high-quality nutrients. As more and more studies show that fat is more friend than foe, the time has come to rediscover and reinvent all the wonderful products that start with milk.

In The Modern Dairy, Annie Bell explains the science behind this food's goodness and how to make the smartest decisions at the market. She then offers more than 100 original recipes that celebrate dairy in healthy ways and reflect the way we cook and eat today.

Chapters include "Homemade" with flavored yogurts, fromage frais, and whipped sweet and savory butters. There are delicious "Melts" such as a Fennel, gorgonzola and rosemary pizza. Vegetarians will find plenty of satisfying dishes such as Broccoli and quinoa pilaf with crispy feta, a Very tomatoey mac 'n' cheese, and Eggs with smoky cauliflower and manchego. Desserts range from the indulgence of a Parisian blackcurrant cheesecake to a Chocolate and pear cake with chile syrup.

Beautiful photographs, nourishing recipes and dairy, what more do you need - you need a copy of this book so enter our giveaway below! If you don't want to wait to see if you win, this title is at an incredible price right now.

Special thanks to Kyle Books for sharing the Very tomatoey mac 'n' cheese (speedy and slow versions) recipe with our members today. 

Very tomatoey mac 'n' cheese 

Most of us would sell our souls for a good bowl of mac 'n' cheese, happily disregarding good intentions. So I hope that this alternative version in which a tomato sauce replaces the usual rich white one will win friends. You still get generous pockets of gooey cheese, and a lovely crispy top, but it is altogether fresher. The gold standard here involves making your own slowcooked sauce, and I would up the quantity, as it freezes beautifully. But otherwise, some good store-bought tomato sauce will still turn out a decent mac 'n' cheese.

Serves 6

Speedy Version
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

  • 10½ ounces macaroni pasta
  • 3 cups fresh storebought tomato sauce
  • 2⁄3 cup sun-dried tomatoes, coarsely chopped
  • 6 ounces Gruyère, cut into thin strips about an inch long
  • 1 cup cocktail or grape tomatoes, quartered
  • 1 tablespoon extra virgin olive oil
  • sea salt and black pepper
  • ¼ cup Parmesan, freshly grated

Preheat the oven to 425°F (400°F convection). Bring a large pot of salted water to a boil, add the macaroni to the pot, stir, and cook until almost tender, then drain it into a colander and return it to the pot. Toss with the tomato sauce and mix in the sun-dried tomatoes and the Gruyère. Transfer to a 12-inch oval gratin or other similar-sized ovenproof dish. You could also make it in large individual bowls, so each one serves two. Toss the tomatoes with the oil and salt and pepper and scatter over the top, then top with the Parmesan. Bake for 30 to 35 minutes until golden and sizzling.

HIGH IN VIT D | SOURCE OF VITS A, E, CALCIUM, PHOSPHORUS Cal 513 | Fat 26.6g | Sat fat 10.2g | Carbs 47.1g | Sugar 6.6g | Protein 19.1g | Salt 1.9g

Slowly does it version
Add this recipe to your Bookshelf (click the blue +Bookshelf button).

  • 2¼ pounds vine tomatoes, quartered
  • 2 tablespoons unsalted butter
  • 4 tablespoons extra virgin olive oil
  • sea salt and black pepper
  • 10½ ounces macaroni pasta
  • 2⁄3 cup sun-dried tomatoes, coarsely chopped
  • 7 ounces Comté, cut into thin strips about an inch long
  • 1 cup cocktail or grape tomatoes, quartered
  • ¼ cup Parmesan, freshly grated

Place the tomatoes in a medium saucepan, cover, and cook over low heat for 20 to 30 minutes, stirring them occasionally, until they collapse. Pass through a strainer or a food mill and return to the pan, washing it out if necessary. Add the butter, 3 tablespoons of the olive oil, and some seasoning. Bring to a boil and simmer very gently, uncovered, for 35 to 40 minutes until thickened but still of a thin pouring consistency, stirring toward the end. The sauce can be prepared in advance, in which case cover and set aside.

Bring a large pan of salted water to a boil and preheat the oven to 425°F (400°F convection).

Add the pasta to the pan, stir, and cook until almost tender, then drain it into a colander and return it to the pan. Toss with the sauce and mix in the sun-dried tomatoes and the Comté.

Transfer to a 12-inch oval gratin or other similar-sized ovenproof dish. Toss the tomatoes with the remaining oil and a little seasoning and scatter with, then top with the Parmesan.

Bake for 30 to 35 minutes until golden and sizzling.

SOURCE OF VITS A, E, C, CALCIUM, PHOSPHOROUS Cal 469 | Fat 23.7g | Sat fat 10.9g | Carbs 42.4g | Sugar 7.1g | Protein 19.3g | Salt 0.9g

Recipe reprinted with permission of Kyle Books from The Modern Dairy. Photo credit: Con Poulos.

The publisher is offering three copies of this book to EYB Members in the US and UK. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on July 1st, 2018.

45 Comments

  • matag  on  5/29/2018 at 1:16 PM

    Mexican smoky chicken and pepper stew

  • contest718  on  5/29/2018 at 1:21 PM

    Mexican smoky chicken and pepper stew

  • horselady57  on  5/29/2018 at 1:57 PM

    Vanilla cinnamon butter!

  • jmay42066  on  5/29/2018 at 2:22 PM

    Parma ham, olive and mozzarella cocktail

  • sgump  on  5/29/2018 at 2:41 PM

    The watercress and pistachio soup sounds deliciously green!

  • ravensfan  on  5/29/2018 at 3:16 PM

    Chocolate nut butter

  • Kimmaicutler  on  5/29/2018 at 3:56 PM

    Lime and star anise butter for the corn

  • icicle  on  5/29/2018 at 4:17 PM

    Cherry pistachio slice sounds intriguing to me.

  • MiMi60  on  5/29/2018 at 4:52 PM

    I would try the Avocado, Parmesan and salad sprouts.

  • lean1  on  5/29/2018 at 6:45 PM

    I would like to make Green Goddess Ricotta.

  • demomcook  on  5/29/2018 at 7:33 PM

    Labna

  • Shana.  on  5/29/2018 at 7:53 PM

    chocolate nut butter

  • AndieEats  on  5/29/2018 at 9:13 PM

    Burrata and fig!

  • eatysmith  on  5/29/2018 at 9:15 PM

    "Which recipe in the index would you like to try first?" Yogurt - the basic recipe!

  • JRumi  on  5/30/2018 at 7:11 AM

    Chicken and spelt with buttermilk sauce

  • NaomiH  on  5/30/2018 at 8:17 AM

    French Toastie

  • sarahawker  on  5/30/2018 at 10:57 AM

    Walnut and rye soda bread

  • lhudson  on  5/30/2018 at 11:33 AM

    Mexican smoky chicken and pepper stew

  • kmn4  on  5/30/2018 at 12:47 PM

    Chilled cucumber, hazelnut and yogurt soup

  • Laura1  on  5/30/2018 at 6:58 PM

    Green goddess ricotta

  • southerncooker  on  5/30/2018 at 7:36 PM

    Very tomatoey mac 'n' cheese. I added the recipe to my bookshelf. Planning on making this soon.

  • AsTheNight  on  5/30/2018 at 7:37 PM

    I want to make spinach and anchovy bulgar-otto. Just look at the list of ingredients! It must be super yum!

  • lpatterson412  on  5/30/2018 at 9:57 PM

    Walnut and Rye Soda Bread!!

  • DelaDebbie  on  5/31/2018 at 6:27 AM

    Chocolate nut butter

  • jifar  on  5/31/2018 at 8:56 AM

    Turkish chicken stew with sumac yogurt

  • RSW  on  6/1/2018 at 1:26 PM

    Quark

  • bettinab  on  6/1/2018 at 3:47 PM

    Spicy treacle yogurt

  • Siegal  on  6/1/2018 at 9:30 PM

    Vanilla cinnamon butter sounds great

  • riley  on  6/2/2018 at 2:42 AM

    Roasted red pepper, goats cheese and mint dip

  • dbielick  on  6/3/2018 at 5:45 AM

    Smoked salmon, lemon and quark paté

  • t.t  on  6/3/2018 at 3:48 PM

    Chicken with za'atar and aubergine yogurt

  • Sazjb  on  6/4/2018 at 1:18 AM

    Turkish chicken stew

  • kkarin  on  6/4/2018 at 7:20 AM

    Fromage Frais for sure

  • EmilyR  on  6/4/2018 at 1:13 PM

    Halloumi burgers with lemon and mint

  • rchesser  on  6/5/2018 at 8:11 PM

    Eggs with smoky cauliflower and Manchego .

  • HungryJamie  on  6/6/2018 at 2:01 AM

    Greek salad stack

  • Katiefayhutson  on  6/7/2018 at 5:17 PM

    Chocolate Nut Butter

  • mpdeb98  on  6/7/2018 at 9:45 PM

    Pistachio and cherry slice

  • bangss  on  6/9/2018 at 6:53 PM

    The tomato and Rose petal butter sounds amazing!

  • LaurenE  on  6/10/2018 at 3:35 PM

    Burrata and fig

  • kelliwinter  on  6/15/2018 at 6:26 AM

    Honey butter

  • Radley  on  6/18/2018 at 2:40 AM

    Chocolate,pear and chilli cake

  • lauriesk  on  6/21/2018 at 10:45 AM

    Mexican smoky chicken and pepper stew

  • ladybrooke  on  6/21/2018 at 10:57 AM

    Three cheese and tomato muffins

  • Shelley.b  on  6/21/2018 at 6:39 PM

    Burrata and fig

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