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dinner diary home -- about us calculate and convert our recipes mushroom, brocolli and cashew nut stir fry posted by stephen kerri was out this evening and on the way home i wondered how to use up the few pieces of purple sprouting brocolli that we had left over. somehow in these situations i often end up craving a thai or chinese style stir fry and that’s what happened this evening too. to go with the brocolli, i bought some mushrooms, cashew nuts and spring onions. turned out very well and although i was a bit over-full afterwards, i still found myself wishing there had been more. everything was quite approximate, but the recipe went something like this: 1 large garlic clove, finely chopped small piece grated ginger (i used half a teaspoon of powdered ginger actually as i didn’t have fresh) 200g mushrooms, sliced half a pack of purple sprouting brocolli, cut into thirds and thick stalks sliced lengthways too 3 spring onions, chopped, both white and green bits handful cashew nuts half a teaspoon of corn flour, made into a paste with a little cold water 1tbsp oyster sauce 2tbsp soy sauce 1tbsp chinese cooking wine heat a little vegetable oil in a wok over medium to high heat and add the garlic and ginger. stir fry for 30 seconds or so, then add the brocolli and mushrooms. stir fry for a couple of minutes and add one tablespoon of soy sauce. add the spring onions and cashew nuts and keep stir frying for another minute. then turn the heat down, add the other tablespoon of soy sauce, the oyster sauce and the chinese cooking wine. give a good stir and place a lid onto the wok. leave it for 3 or 4 minutes until done. serve with some rice and enjoy! mar 28th, 2011 comments(18) parma ham, peashoot and pesto pizza posted by kerri this was originally going to be something and watercress pizza but something went wrong with out shopping order and we ended up with peashoots instead. i had selected watercress because the english stuff is just coming into season, these peashoots were from portugal so not exactly food-mile friendly but tasty nonetheless. we tossed the raw peashoots in some pesto before adding them to the cooked pizza, a technique we’ve used before with rocket. we also reserved some of the mozarella and added that with the peashoots, a good way to lighten everything up. mar 25th, 2011 comments(4) steak fajitas posted by kerri we had a small piece of steak in the freezer which wasn’t really enough for a whole meal but was too much to throw away. we had no plan for dinner tonight so ended up stretching the steak by adding lots of vegetables to make fajitas. we haven’t had these for ages and they were really good, not sure why we left it so long. mar 24th, 2011 comments(0) spiced salmon posted by kerri salmon, cooked quickly with cumin, chilli, coriander and lemon (much like this recipe actually) and served with roasted cauliflower. the cauliflower just wouldn’t cook though, we ate it anyway but it was far too crunchy. mar 22nd, 2011 comments(1) leftover morrocan roast chicken posted by kerri yesterday’s leftover chicken reheated and served with vegetables that had been roasted with chilli, cumin and garlic. a handful of coriander and some warm wraps and that was tonight’s dinner. perfect monday food. mar 21st, 2011 comments(0) morrocan roast chicken posted by kerri while i was planning meals for the weekend, i decided that i wanted to roast a chicken with morrocan flavourings, in a similar way to this leg of lamb . i bought a bulb of fennel, some olives and some preserved lemons and set about putting together said roast chicken. it didn’t take long for me to realise that i was actually just making chicken tagine with a whole chicken instead of pieces. at this point, stephen and i had a conversation in which he said something like “shall we just make chicken tagine?” but i stupidly ignored him and continued with my original plan. i should have listened to him. if i had then we would have had a really good chicken tagine instead of a dish which was very much like chicken tagine but not quite as good. our chicken tagine recipe is here , try it, it’s brilliant. mar 20th, 2011 comments(1) tea and cake posted by kerri having talked earlier about how we rarely accept items to sample, i’m going to talk about another item i happily said yes to now. this time it was tea and the new range from pg tips. i love tea and i drink loads of it. i like it strong and i like it to be twinings english breakfast. i will drink other tea but i don’t like it as much. i do however like this new pg tips tea. of the three, i naturally preferred the strong one, it’s very similar to the english breakfast i favour and is the one i reach for first thing in the morning. later on, i move on to the the fresh one which has a lighter flavour and is fruitier. the delicate one i’m not so keen on. it’s decaffeinated (although it’s pretty good for decaffeinated tea actually) and just doesn’t have as much flavour as the other two. since we have so much of it and since i didn’t like it as much as the other two, i decided to use the delicate one in a cake. this recipe from bbc good food is one of the first hits on google and was perfect since i also had some old, dry raisins that needed using up – the recipe requires them to be soaked overnight in tea and orange juice so that they become plump and juicy. it was easy to make and it rose well, something i was worried about since i’m not a confident baker. i added some cinnamon, ground cloves and vanilla extract to the mixture too which worked really well with the savoury flavour of the tea. the comments on the original recipe say it keeps well and i can imagine eating it later in the week spread with butter and maybe some honey. with a cup of tea to accompany it, obviously. mar 20th, 2011 comments(3) bacon posted by kerri i got an email a couple of weeks ago asking if i was interested in trying some bacon. we get a lot of emails asking us to try things and we mostly say no, mostly the products aren’t that interesting, i don’t like writing reviews and, if i don’t like the product then i feel bad writing about it and potentially upsetting the supplier. i wasn’t going to turn down the offer of free bacon though so replied instantly and said yes. i wasn’t however expecting to receive 40 rashers of the stuff. we used some in the spaghetti alla vodka we ate earlier in the week but the point of the free bacon was to see how the supermarket product compared to the premium bacon from a butcher. i didn’t have any butcher’s bacon and i wasn’t going to add to the 40 rashers so we just fried some up this morning for breakfast. well, stephen did. and here’s what he had to say about it. two rashers of each type went into the pan. one of the packs said “no added water” on it and i nodded in approval as i laid it into the frying pan along with the others. when cooking, the “no added water” rashers didn’t get covered in white foam and the others did. i pointed this out to kerri and she (having read the marketing information) said that they were all supposed to be dry cure and that none of them were supposed to release anything. hmm. i inspected the other packs and they did indeed say “dry cure” on them. definite release of water though. i should have taken a picture at the time, but when the picture above was taken i had already turned them over. anyway, taste is what counts of course, so on to that. armed with a rasher of each type, some toast, some fried tomatoes, fried mushrooms and a fried egg, i set to work. tasting the different bacon on their own first before mixing them with anything else, one particular thing stood out: salt. they were all very salty. the flavour and texture did vary slightly between them: one was more porky and thicker, one tasted more like gammon but was oddly flat in texture and the other was somewhere in between in most respects. the saltiness did tend to overpower the other flavours when eaten on their own, making it a little diffic

URL analysis for dinnerdiary.org

http://dinnerdiary.org/category/event/
http://dinnerdiary.org/category/thai/
http://dinnerdiary.org/tag/meat/
http://www.facebook.com/sharer.php?u=http://dinnerdiary.org/2011/03/25/parma-ham-peashoot-and-pesto-pizza/
http://www.stumbleupon.com/submit?url=http://dinnerdiary.org/2011/03/25/parma-ham-peashoot-and-pesto-pizza/&title=parma
ham,
peashoot
and
pesto
pizza
http://delicious.com/save?url=http://dinnerdiary.org/2011/03/28/mushroom-brocolli-and-cashew-nut-stir-fry/&title=mushroom,
brocolli
and
cashew
nut
stir
fry
http://dinnerdiary.org/tag/mexican/
http://dinnerdiary.org/category/seasonal/
http://dinnerdiary.org/category/dessert/
http://dinnerdiary.org/feed/
http://dinnerdiary.org/2011/03/21/leftover-morrocan-roast-chicken/#respond
http://dinnerdiary.org/wp-content/psb-pizza.jpg
http://dinnerdiary.org/2010/09/19/slow-roast-shoulder-of-lamb-moroccan-style/
http://www.facebook.com/sharer.php?u=http://dinnerdiary.org/2011/03/24/steak-fajitas-2/
http://dinnerdiary.org/2011/03/22/spiced-salmon/#comments
doshermanos.co.uk
bibendum-wine.co.uk
roshani.co.uk
vagabondwines.co.uk
helengraves.co.uk

Whois Information

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Domain Name: DINNERDIARY.ORG
Registry Domain ID: D129658722-LROR
Registrar WHOIS Server:
Registrar URL: http://www.ascio.com
Updated Date: 2016-08-01T18:48:47Z
Creation Date: 2006-09-27T20:12:07Z
Registry Expiry Date: 2018-09-27T20:12:07Z
Registrar Registration Expiration Date:
Registrar: Ascio Technologies, Inc. Danmark - Filial af Ascio technologies, Inc. USA
Registrar IANA ID: 106
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: +44.2070159370
Reseller:
Domain Status: ok https://icann.org/epp#ok
Registry Registrant ID: C22885441-LROR
Registrant Name: Stephen Tjasink
Registrant Organization: Stephen Tjasink
Registrant Street: Flat B, 107 Hodford Road
Registrant City: London
Registrant State/Province:
Registrant Postal Code: NW11 8EH
Registrant Country: GB
Registrant Phone: +44.02089691845
Registrant Phone Ext:
Registrant Fax:
Registrant Fax Ext:
Registrant Email: [email protected]
Registry Admin ID: C22885442-LROR
Admin Name: Technical Support
Admin Organization: Easily Limited
Admin Street: 3rd Floor Prospero House, 241 Borough High St.
Admin City: London
Admin State/Province:
Admin Postal Code: SE1 1GB
Admin Country: GB
Admin Phone: +44.440870458945
Admin Phone Ext:
Admin Fax: +44.440870458945
Admin Fax Ext:
Admin Email: [email protected]
Registry Tech ID: C93428584-LROR
Tech Name: Technical Support Technical Support
Tech Organization: Easily Limited
Tech Street: 3rd Floor Prospero House, 241 Borough High St.
Tech Street: 241 Borough High St.
Tech City: London
Tech State/Province:
Tech Postal Code: SE1 1GB
Tech Country: GB
Tech Phone: +44.440870458945
Tech Phone Ext:
Tech Fax: +44.440870458945
Tech Fax Ext:
Tech Email: [email protected]
Name Server: DNS0.HEXTEN.NET
Name Server: NS2.INSECTOVERLORDS.ORG
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of WHOIS database: 2017-09-05T07:26:24Z <<<

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  REFERRER http://www.pir.org/

  REGISTRAR Public Interest Registry

SERVERS

  SERVER org.whois-servers.net

  ARGS dinnerdiary.org

  PORT 43

  TYPE domain

DOMAIN

  NAME dinnerdiary.org

  HANDLE D129658722-LROR

  CREATED 2006-09-27

STATUS
ok https://icann.org/epp#ok

NSERVER

  DNS0.HEXTEN.NET 188.40.67.148

  NS2.INSECTOVERLORDS.ORG 80.87.131.12

OWNER

  HANDLE C22885441-LROR

  NAME Stephen Tjasink

  ORGANIZATION Stephen Tjasink

ADDRESS

STREET
Flat B, 107 Hodford Road

  CITY London

  PCODE NW11 8EH

  COUNTRY GB

  PHONE +44.02089691845

  EMAIL [email protected]

ADMIN

  HANDLE C22885442-LROR

  NAME Technical Support

  ORGANIZATION Easily Limited

ADDRESS

STREET
3rd Floor Prospero House, 241 Borough High St.

  CITY London

  PCODE SE1 1GB

  COUNTRY GB

  PHONE +44.440870458945

  EMAIL [email protected]

TECH

  HANDLE C93428584-LROR

  NAME Technical Support Technical Support

  ORGANIZATION Easily Limited

ADDRESS

STREET
3rd Floor Prospero House, 241 Borough High St.
241 Borough High St.

  CITY London

  PCODE SE1 1GB

  COUNTRY GB

  PHONE +44.440870458945

  EMAIL [email protected]

  REGISTERED yes

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