… the
dumplings to go with the steak and gravy, or
...
a recipe for a veggie bowlful requiring only a spoon and a boxed set!
Either
way ideal if you're in the mood to put your feet up and relax. I
love minimum effort that gives maximum deliciousness.
Here's
the dumpling recipe :
Parmesan
Dumplings
In a large bowl, mix together
100g
(4oz) self raising flour
50g
(2oz) vegetarian suet
pinch
of salt
15g
grated Parmesan cheese
add
5 tbsps of ice cold water – 100ml approx
–
enough to give a
firm
but pliable dough. Divide into 8 dumplings – 6 if
you'd like big ones!
30g
grated Parmesan cheese to garnish
Pre-heat
oven 180fan/200c/Gas 6.
Add
the dumplings to the steak and gravy and sprinkle the 30g of parmesan
cheese over the dumplings and cook for 30 minutes.
Serve
in a warmed bowl. For extra decadence if you've got leftover mashed
potato in the fridge, warm it through place in warmed bowl, place
steak on top with a generous helping of gravy, add a dumpling – or
even two.
You
can cater for the veggies too.
Baked
Mushrooms in Alfredo Sauce
Serves
2
500g chestnut or portabellini mushrooms -
quartered
Place the mushrooms on a baking tray that has sides and bake in
a pre-heated oven 180fan/200c/Gas 6 for 10 minutes so that the
mushrooms release their liquor – drain and set aside.
Place the mushrooms in a small casserole dish measuring 7x24x5
cms ish. Pour over a batch of Alfredo Sauce – see “The hot idea”
for the recipe. Place the dumplings into the mushrooms and sauce.
Sprnkle with the remaining Parmesan, cover with large pieces of
pleated foil and bake in a pre-heated oven as before, for 30 minutes
and piping hot.
Photo proof up next!
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