Yes,I often make
English Dumplings (Click to show)
2 teaspoons baking powder
1/2-teaspoon of salt.
1 egg, beaten
2 tablespoons milk
2 tablespoons seltzer water
Salt & freshly ground black pepper, to taste
While soup simmers, build dumplings.
Sift cake flour, baking powder and salt into a large mixing bowl.
Create a well in the middle and add egg, milk and seltzer water.
Stir to combine. If more liquid is needed, add more milk, 1 tablespoon at a time. DO NOT overmix.
Wet your hands so the dumpling batter is easy to maneuver.
Create small dumplings, no more than a tablespoon in size.
When dumplings are made, add to soup.
Cover and continue to simmer over medium-low heat, 7-10 minutes, until cooked through.
Build the dumplings and drop into the soup to cook,they make a complete meal.
They look like this(blog photo):
Plated up the Balsamic Pork Roast today with some olive oil/white wine mushrooms and Roasted Potato/Carrot/Onions (Click to show)
5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium white potatoes, cut into bite-sized chunks
1 medium vidalia onion, cut into eighths
2 cloves garlic, diced
6 tablespoons butter, melted
salt & pepper
1- Preheat oven to 425 degrees.
2- Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
3- Season generously with salt and pepper, toss.
4- Cover pan with aluminum foil and bake for 45 minutes.
5- Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top, allowing to brown and crisp.
Edited by 5aces - 2/7/13 at 2:30pm