Comments for Dinner Diary

Comment on Slow Roast Shoulder of Lamb by EmmA

EmmA — Thu, 23 May 2013 21:49:49 +0000

Made this today! Was lovely. I also did not have a casserole dish so I used a baking try covered in fool! Still turned out lovely. Maybe a little dryer than it would in dish but was still lovely!! Have plenty of lamb left over as well! I cooked if with roasted veg and homemade dauphinois potatoes. Best dinner for a long time. Even the other half who you could give beans on toast and be happy, kept going on how nice it was!

Comment on Black Pudding and Pea Risotto by Phil

Phil — Sat, 18 May 2013 13:31:34 +0000

Sounds good Mate,

I make something similar, however, I use a reasonable red wine instead of white, and I saute the black pudding separately then add it at the same time as the peas, that way the black pudding stays reasonably in tact. Wonderful !

Comment on Pork Ragù by Presto Pasta 108 « Pasta « Main Dish «

Presto Pasta 108 « Pasta « Main Dish « — Thu, 09 May 2013 22:10:19 +0000

[...] is a dynamic duo, Kerri and Stephan from Dinner Diary. They have submitted this luscious Pork Ragu. Can’t you just smell [...]

Comment on Sloe Gin and Sloe Chutney by Mel

Mel — Thu, 25 Apr 2013 14:57:12 +0000

Sloes can be found in most hedgerows bordering fields usually off the beaten track so take a picnic and go for a drive in the country. Happy picking!

Comment on Spaghetti with Cabbage and Bacon by Adam

Adam — Sun, 21 Apr 2013 22:20:43 +0000

If you like this, try substituting the cabbage with brussels sprouts. It’s a great way to get kids to eat them.

Comment on Slow Roast Shoulder of Lamb by Stephen

Stephen — Tue, 26 Mar 2013 06:55:22 +0000

Hi Anne, I have not tried it that way but it might work. Make sure that the foil is really tight I think. Enjoy!

Comment on Slow Roast Shoulder of Lamb by Ange

Ange — Tue, 26 Mar 2013 04:38:40 +0000

Hi I want to make this for friends on Easter Sunday, can I use a baking tray covered in foil instead of a casserole dish?

Comment on Cabbage and Bacon Galette by Phyllis Ketcheson

Phyllis Ketcheson — Thu, 28 Feb 2013 15:40:45 +0000

I have made this many times, but adjusting quantities. Still trying to get it to turn out more on the moist side. One of my problems is that I don’t want to use a greasy slab of pork bacon, but substitute turkey bacon, which of course is drier. The best that I can come up with is to use three eggs instead of two, 1/2 cup of milk, and only 3/8 cup of flour. And I don’t bake it as long as 35 minutes, more like 20-25. I did try using one cup of milk and a cup of flour, but that was a disaster, floury tasting, and far too doughy. For an added perk I add a few drios if Frank’s hot sauce.

Comment on Chickpea Curry by Stephen

Stephen — Sun, 17 Feb 2013 09:23:37 +0000

Hi Rebecca, good point about the oil, that can’t possibly be right! I have checked the recipe, it says 65 so will change it, thanks. I hope it turns out well

Comment on Chickpea Curry by Rebecca

Rebecca — Sun, 17 Feb 2013 09:10:33 +0000

Hi, I’m going to try this recipe later, just wondering – do you really use 625ml of oil? That seems like a lot! Thanks, Rebecca