SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
CHEESE & CHIVE DUMPLINGS.
This recipe is to go with my Economical Beef Stew recipe but I have posted seperately as these are delicious enough to have with anything you thing they'll go with!! I think they're great in any stew or soups. These are inspired by something I saw a while ago on TV, cannot remember what exactly though sorry! This makes 12-15.
Provided by JinxTheCat
Categories Stew
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, butter, baking powder & salt.
- Use your hands to mix them and form large breadcrumbs.
- Add grated cheese & the chopped chives and stir through with a fork.
- Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
- Now you need to roll the mix into a ball shape.
- Place it in your stew & cook for 30 minutes.
- **In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.
TOMATO & HARISSA STEW WITH CHEDDAR DUMPLINGS
Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large wide-topped casserole dish with a lid, then fry the onion and celery for 5 mins until softening and starting to colour. Tip in the tomatoes and a can of water, then stir in the harissa, courgettes and chickpeas, and crumble in the stock cube. Cover and simmer for 18 mins until the veg is almost tender. Heat oven to 200C/180C fan/gas 6.
- Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the cheese with a round-bladed knife. Two mins before the stew is ready, pour the milk into the dumpling mix and stir with the knife to make a dough. Turn out onto your work surface (no need to flour it), lightly shape into a sausage and cut into 8 equal pieces.
- Put the dumplings on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.
Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.6 milligram of sodium
FARMER CHEESE DUMPLINGS
Provided by Andrej A. Fritz
Categories Cheese Side Vegetarian Kid-Friendly Shavuot Sour Cream Parsley Boil Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 side-dish or 6 main-course servings
Number Of Ingredients 16
Steps:
- Make dough:
- Stir together flour and salt in a bowl. Make a well in flour mixture and add egg, oil, and water, then gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall to form a dough. Knead on a lightly floured surface, adding just enough flour to prevent dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.
- Rinse a 2-quart bowl with hot water and dry it, then invert over dough. Let dough stand, covered, 30 to 60 minutes.
- Make cheese filling:
- Stir together farmer cheese, sour cream, egg yolks, salt, and 1 tablespoon bread crumbs in a bowl. Beat egg whites in another bowl with an electric mixer at medium speed until they just hold stiff peaks. Fold whites into cheese mixture gently but thoroughly.
- Roll and fill dough:
- Bring an 8- to 10-quart pot of salted water (see Tips, page 141) to a boil.
- Meanwhile, cover table with tablecloth, allowing cloth to hang over edges, and dust cloth lightly with flour (it isn't necessary to dust overhang). Lightly flour dough and roll out on cloth with rolling pin, as evenly as possible, into a 24- by 20-inch rectangle, so that a long side of rectangle is nearest you. Dough should be thin enough for you to see any pattern on tablecloth.
- Gently brush dough with 2 tablespoons butter and sprinkle with parsley and remaining 2 tablespoons bread crumbs. Divide cheese filling into 2 mounds on dough on left and right sides. Spread filling into 2 side-by-side 18- by 10-inch rectangles (with a short side of each cheese rectangle nearest you), leaving a 2-inch space between rectangles and a 1-inch border around outer edges.
- Holding tablecloth edge nearest you tautly, lift up cloth to make dough roll over on itself (away from you). Continue rolling, lifting tablecloth and pulling it toward you until dough is completely rolled (there is no need to use your hands to roll the dough). Cut into 2 rolls through 2-inch space between fillings.
- Carefully transfer 1 roll using a metal spatula onto center of 1 piece of cheesecloth. Fold cheesecloth over roll to cover top and wrap roll, then twist ends of cheesecloth and tie with kitchen string about 1 inch from each end. (Excess cloth on ends helps in lifting roll when boiled.) Wrap second roll in same manner.
- Cook rolls in boiling water (rolls will float), partially covered, 15 minutes. Transfer with a large slotted spoon or skimmer to a shallow baking pan and cool 3 minutes. Cut off kitchen string and unwrap cheesecloth, then transfer rolls to a platter with a metal spatula. Trim off and discard ends of rolls, then drizzle rolls with remaining 2 tablespoons butter. Cut into 1 1/2-inch-thick slices.
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