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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/dumplings?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/dumplings"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3229267957579170248"},"published":{"$t":"2017-05-23T04:00:00.000+01:00"},"updated":{"$t":"2017-05-23T04:00:24.919+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dumplings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Beef Casserole with Horseradish Dumplings"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-fuojdkq9Ibo\/WRw5SSm452I\/AAAAAAAA9SA\/RIjt8pJhtiwBeBHb9fqzU1YwyBKA1Cl3gCLcB\/s1600\/DSCN1928.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-fuojdkq9Ibo\/WRw5SSm452I\/AAAAAAAA9SA\/RIjt8pJhtiwBeBHb9fqzU1YwyBKA1Cl3gCLcB\/s400\/DSCN1928.JPG\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy Todd is a real stew and dumplings kind of a guy.\u0026nbsp; We are running into warmer weather now and so I took advantage of the colder temps to make a nice big casserole of beef that I could divide up once cooked, and freeze ahead, along with some tasty dumplings, which you can also freeze ahead.\u0026nbsp; That way in the warmer months ahead if Todd is wanting something hearty for his tea one day, I can just thaw the stew out and reheat it quickly with only a short time in the oven to brown the dumplings.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Zw7K3OHccN0\/WRw5Wm_0RBI\/AAAAAAAA9SE\/gsmSeBqVuEIviI6rZGTas3KAcCGvD3YvwCLcB\/s1600\/DSCN1931.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"377\" src=\"https:\/\/3.bp.blogspot.com\/-Zw7K3OHccN0\/WRw5Wm_0RBI\/AAAAAAAA9SE\/gsmSeBqVuEIviI6rZGTas3KAcCGvD3YvwCLcB\/s400\/DSCN1931.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI adapted the dumpling recipe from one I found of Mary Berry's.\u0026nbsp; I trust everything Mary Berry does and they sounded delicious. We both LOVE horseradish and I knew we would love these. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-KlcsGGvyVm8\/WRw5XezaL1I\/AAAAAAAA9SI\/RtBgDFvgQxYpD7gclDrmds4NjAo9QiiqgCLcB\/s1600\/DSCN1932.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/2.bp.blogspot.com\/-KlcsGGvyVm8\/WRw5XezaL1I\/AAAAAAAA9SI\/RtBgDFvgQxYpD7gclDrmds4NjAo9QiiqgCLcB\/s400\/DSCN1932.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe dumpling dough gets patted out and is slathered with a horseradish and parsley mixture.\u0026nbsp; I used creamed horseradish, but Mary Berry used Hot horseradish.\u0026nbsp; I did not want to overpower anything and I don't like really spicy\/hot food and so I used the creamed as it is milder. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-QqVQb6pc6Ow\/WRw5rf2I38I\/AAAAAAAA9SU\/lj048FE6QW4JTNUJvBpzFGVmDDLYX-bBwCLcB\/s1600\/DSCN1933.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"357\" src=\"https:\/\/3.bp.blogspot.com\/-QqVQb6pc6Ow\/WRw5rf2I38I\/AAAAAAAA9SU\/lj048FE6QW4JTNUJvBpzFGVmDDLYX-bBwCLcB\/s400\/DSCN1933.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you top the dough, you roll it up like a jelly roll and cut it into slices to pop onto the hot stew and then bake until golden brown. This was a gorgeous combination.\u0026nbsp; Tender, flavourful beef stew\/casserole and flaky buttery dumplings on top with just a hint of horseradish.\u0026nbsp; I used half grated butter and suet in my dumplings this time because I didn't have enough suet and it worked just fine. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zmOOBaBomBg\/WRw5qBL-oMI\/AAAAAAAA9SQ\/TZSxooAdaGEgPMMsRMd51JoZaxF_T0GlACLcB\/s1600\/DSCN1934.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-zmOOBaBomBg\/WRw5qBL-oMI\/AAAAAAAA9SQ\/TZSxooAdaGEgPMMsRMd51JoZaxF_T0GlACLcB\/s400\/DSCN1934.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf anything they were better.\u0026nbsp; I think you could also use the same amount of butter just alone or a mix of shortening and butter, in which case I would rub the fat into the flour with my fingertips until crumbly. Just look at how flaky they are. \u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-bCbv3fSRbA0\/WRw5s7tfwrI\/AAAAAAAA9SY\/Pdqte700ELIjeC50FVpN2q-rICV7_dAlgCLcB\/s1600\/DSCN1935.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-bCbv3fSRbA0\/WRw5s7tfwrI\/AAAAAAAA9SY\/Pdqte700ELIjeC50FVpN2q-rICV7_dAlgCLcB\/s400\/DSCN1935.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis was totally delicious and I had one very happy man on my hands. I love it when that happens!\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3O6ARPUeeos\/WRw5z1w3LhI\/AAAAAAAA9Sc\/S_kcHyv8tmUh8jiBnaramAjpUqiz_3JfgCLcB\/s1600\/DSCN1936.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-3O6ARPUeeos\/WRw5z1w3LhI\/AAAAAAAA9Sc\/S_kcHyv8tmUh8jiBnaramAjpUqiz_3JfgCLcB\/s400\/DSCN1936.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Beef Stew With Herbed Dumplings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 - 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beef-casserole-with-horseradish-dumplings\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHearty\n and delicious! My own oven stew recipe with a lovely dumpling recipe \nborrowed from Mary Berry, and adapted to my own needs.\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cb\u003EFor the stew:\u003C\/b\u003E\u003Cbr \/\u003E3 TBS olive oil\u003Cbr \/\u003E2 onions, peeled and chopped\u003Cbr \/\u003E2 cloves of garlic, peeled and minced\u003Cbr \/\u003E2 large carrots, peeled, sliced in half and then cut into half moon chunks\u003Cbr \/\u003E2 parsnips, peeled, sliced in half and cut into half moons\u003Cbr \/\u003E1\/4 of a small swede, peeled and cut into 1\/2 inch cubes\u003Cbr \/\u003E2 1\/2 pounds good quality braising steak, cut into cubes\u003Cbr \/\u003E2 TBS plain flour\u003Cbr \/\u003E10 fluid ounces of beef stock (1 1\/4 cups)\u003Cbr \/\u003Ea bouquet garni (see note below)\u003Cbr \/\u003E5 fluid ounces of good red wine (generous half cup)\u003Cbr \/\u003Esalt and black pepper\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the dumplings:\u003C\/b\u003E\u003C\/div\u003E\n175g of self raising flour\u003Cb\u003E \u003C\/b\u003E(1 1\/4 cups)\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003Cdiv\u003E\n75g shredded suet (generous 1\/3 cup, can use grated frozen butter or shortening)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n10 TBS cold water\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS creamed horseradish\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS chopped fresh parsley\u003C\/div\u003E\n\u003Cdiv\u003E\nFresh parsley to garnish (optional)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat\n the oven to 150*C\/300*F\/ gas mark 2.\u0026nbsp; Heat 1 TBS of the oil in a large \nfrying pan and fry the onion and garlic until softened.\u0026nbsp; Add the \nvegetables and sweat for about 10 minutes.\u0026nbsp; Scoop everything into a \nlarge casserole dish.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETrim the meat and cut it into thick \nchunks.\u0026nbsp; Using the remaining oil, fry the meat in the same pan over high\n heat, stirring well until it is rown all over.\u0026nbsp; Sprinkle with the flour\n and stir well to prevent lumps.\u0026nbsp; Season well with salt and pepper.\u0026nbsp; \nOver medium heat pour in the stock and the wine, stirring constantly to \nmake a smooth sauce.\u0026nbsp; Continue to heat to boiling.\u0026nbsp; Carefully turn the \ncontents into the casserole with the vegetables.\u0026nbsp; Give it a good stir \nand then add the bouquet garni.\u0026nbsp; Cover tightly and cook gently in the \noven for 2 to 2 1\/2 hours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the dumpling dough \nwhile the stew is baking. Sift the \nflour, suet,salt and pepper into a bowl. \u0026nbsp; Add enough of \nthe water to make a firm but soft dough. Gently pat out on a lightly \nfloured surface to a 6 by 8 inch rectangle. Mix together the horseradish\n and parsley, along with some seasoning, not too much.\u0026nbsp; Spread this over\n top of the dough, making sure you spread it right to the edges.\u0026nbsp; Roll \nup tightly from the six inch side as if rolling a jelly roll (Swiss \nroll.) Wrap in plastic cling film and store in the refrigerator until \nyou need it.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nOnce the stew is nicely cooked and the \nmeat tender, remove it from the oven.\u0026nbsp; Remove and discard the bouquet \ngarni.\u0026nbsp; Taste and adjust seasoning.\u0026nbsp; Increase the oven temperature to \n200*C.400*F\/ gas mark 6. Cut the roll of dumpling dough into 8 evenly \nsized rounds.\u0026nbsp; Place onto the hot stew, cut side down,\u0026nbsp; placing one in \nthe middle and the remaining ones around the outside.\u0026nbsp; Return to the \noven and cook for a further half an hour, until the dumplings are cooked\n through and achieve a golden crust. Remove from the oven.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003EServe piping hot, sprinkled with the fresh parsley (if desired) and some mashed spuds on the side.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ENote\u003C\/b\u003E\n - Today because there are only two of us, I divided the cooked stew \ninto several smaller containers to freeze after it was tender.\u0026nbsp; I \nreturned just enough for one meal to a smaller casserole dish. Make sure\n it is well heated for the dumplings.\u0026nbsp; Cut your dumpling dough and place\n four on top.\u0026nbsp; The remainder can be frozen (sliced) for up to six \nmonths. When you go to use this up.\u0026nbsp; Heat the thawed stew to boiling and\n then top with the frozen dumplings and proceed as above.\u0026nbsp; It may take \nslightly longer to cook the dumplings.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003ENote\u003C\/b\u003E\u003C\/i\u003E -The \u003Ci\u003E\u003Cb\u003Ebouquet garni\u003C\/b\u003E\u003C\/i\u003E is a bundle of \nherbs usually tied together with string and mainly used to prepare soup,\n stock and stews. The bouquet is boiled with the other ingredients, but \nis removed prior to consumption.\u003Cbr \/\u003E\n\nThere is no generic recipe for \u003Ci\u003Ebouquet garni\u003C\/i\u003E, but most recipes include parsley, thyme and bay leaf.\u0026nbsp; Depending on the recipe, the \u003Ci\u003Ebouquet garni\u003C\/i\u003E\n may include basil, chernet, chervil, rosemary, tarragon, peppercorns \nand\u0026nbsp; Savoury.\u0026nbsp; Sometimes vegetables such as carrots, celery (with leaf \nattached) leeks, onion, celeriac and parsley root and are also included \nin the \u003Ci\u003Ebouquet\u003C\/i\u003E.\u003Cbr \/\u003E\n\nSometimes, the \u003Ci\u003Ebouquet\u003C\/i\u003E is not bound with string, and its \ningredients are filled into a small sachet, a net, or even a tea ball \ninstead. Traditionally, the aromatics are bound within leek leaves, \nthough a coffee filter and butcher twine can be used instead of leek.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-uYIGMm8LXEQ\/WRw52R5QEII\/AAAAAAAA9Sk\/vs3GI45ZiB0h56zRuwOt_LHr4R7rpeArACLcB\/s1600\/DSCN1937.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/1.bp.blogspot.com\/-uYIGMm8LXEQ\/WRw52R5QEII\/AAAAAAAA9Sk\/vs3GI45ZiB0h56zRuwOt_LHr4R7rpeArACLcB\/s400\/DSCN1937.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIf there is an important man or men in your life, I just know they will enjoy this! Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3229267957579170248\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/beef-casserole-with-horseradish.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3229267957579170248"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3229267957579170248"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/beef-casserole-with-horseradish.html","title":"Beef Casserole with Horseradish Dumplings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-fuojdkq9Ibo\/WRw5SSm452I\/AAAAAAAA9SA\/RIjt8pJhtiwBeBHb9fqzU1YwyBKA1Cl3gCLcB\/s72-c\/DSCN1928.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2671743558631069055"},"published":{"$t":"2015-07-11T04:00:00.000+01:00"},"updated":{"$t":"2015-07-11T04:00:05.544+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dumplings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Bumbleberry Slump"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2355_zpsqcjkjzsi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2355_zpsqcjkjzsi.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe grow a lot of our own soft fruits in our garden . . .\u0026nbsp; tay berries (a cross between a black and rasp berry), raspberries, blackberries, blueberries, gooseberries, strawberries and black currants. \u0026nbsp; They all start to ripen about the same time.\u0026nbsp; And right now is the peak time for the logan, rasp and\u0026nbsp; strawberries, and the black currants.\u0026nbsp; Oh and gooseberries.\u0026nbsp; The blueberries are not quite ready yet, but in a few weeks\u003Ci\u003E they\u003C\/i\u003E will begin . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2330_zps2qitlzq7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2330_zps2qitlzq7.jpg\" height=\"400\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm not complaining!\u0026nbsp; But it's either a glut day or a day when there is not enough of any one in particular to do anything with, but you know if you leave them they will rot day, and so today Todd came in with a big bowl of mixed berries.\u0026nbsp; What to do . . .\u0026nbsp; what to do . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2356_zpsqc5clnzs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2356_zpsqc5clnzs.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA slump is always a welcome dish around here.\u0026nbsp; Todd's eyes light up when I make a slump . . .\u0026nbsp; I think it's the buttery dumplings on top . . .\u0026nbsp; he is a dumpling man, and these dumplings are sweet and buttery . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2358_zpsdbd454mw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2358_zpsdbd454mw.jpg\" height=\"372\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd oh so light\u0026nbsp; . . .\u0026nbsp; like little fluffy puffs of air.\u0026nbsp; He does love a good dumpling . . .\u0026nbsp; almost as much as he loves stewed fruit . . .\u0026nbsp; and when your fruit is a tasty mix like this . . .\u0026nbsp; well, he is a very happy man!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2359_zpshyr45ua6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2359_zpshyr45ua6.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fruit is not overly sweet, which is good. \u0026nbsp; I like my fruit a bit on the tart side, but you can add more sugar if you want to.\u0026nbsp; The mix of berries is nice . . .\u0026nbsp; they kind of play off each other . . .\u0026nbsp; sweet tayberries, strawberries, raspberries\u0026nbsp; . . .\u0026nbsp; tart black currants and gooseberries . . .\u0026nbsp; perfect.\u0026nbsp; Together in this combination . . .\u0026nbsp; bumble berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2360_zpsedxtgpen.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2360_zpsedxtgpen.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a very tasty dessert.\u0026nbsp; Don't be tempted to lift the lid off the dumplings when they are cooking.\u0026nbsp; They won't cook properly if you do.\u0026nbsp; I use a glass lid . . .\u0026nbsp; that way I can tell that they are doing what they are supposed to be doing. \u0026nbsp; Served up with lashings of double cream coz we are really naughty that way\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2364_zps5eedwngk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2364_zps5eedwngk.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Bumbleberry Slump*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bumbleberry-slump\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n mix of summer berries, sweetened and simmered on the stove,\u0026nbsp; with \nbuttery dumplings which steam on top.\u0026nbsp; Delicious with cream or ice \ncream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the berries:\u003C\/div\u003E\n4 cups fresh berries (I used strawberries, blueberries, tayberries, gooseberries and black currants) (600g)\u003C\/div\u003E\n1\/2 to 3\/4 cup of sugar (depending on the sweetness of your berries) ( 95- 145g)\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003C\/div\u003E\n1 tsp fresh lemon juice\u003C\/div\u003E\n1 tsp lemon zet\u003C\/div\u003E\n1\/3 cup water (78ml)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dumplings:\u003C\/div\u003E\n1 cup plain flour (140g)\u003C\/div\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n2 TBS sugar\u003C\/div\u003E\n2 TBS cold butter\u003C\/div\u003E\n1\/3 cup whole milk (78ml)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream or ice cream to serve\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2365_zpslpif6df6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2365_zpslpif6df6.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nWhisk\n the flour, baking powder, salt and sugar together.\u0026nbsp;\u0026nbsp; Cut in the butter \nwith a pastry blender, or rub in quickly with your fingertips until the \nfour resembles coarse meal.\u0026nbsp; Add the milk all at once and stir just to \nmoisten the flour.\u0026nbsp; Shape into a ball and set aside.\u0026nbsp; Try not to handle \nthe dough too much.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2366_zpswiddgbsi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2366_zpswiddgbsi.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the berries, sugar, cinnamon, \nlemon zest and juice and water in a medium deep skillet.\u0026nbsp; Stir to coat \nthe berries, and then bring to the boil.\u0026nbsp; Pinch off large lumps of dough\n and drop them onto the boiling berries.\u0026nbsp; You should get six dumplings.\u0026nbsp;\n Cover tightly, reduce the heat to a simmer.\u0026nbsp; Cook for 25 minutes \nwithout peeking at the dumplings.\u0026nbsp; To serve, spoon some of the fruit \ninto each of six dessert bowls and top each with a dumpling.\u0026nbsp; Serve warm\n with ice cream or pouring cream.\u0026nbsp;\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2671743558631069055\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/bumbleberry-slump.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2671743558631069055"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2671743558631069055"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/bumbleberry-slump.html","title":"Bumbleberry Slump"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7676847589771220583"},"published":{"$t":"2012-05-17T04:00:00.000+01:00"},"updated":{"$t":"2012-05-17T04:00:01.932+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dumplings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Gnocchi Breakfast Scramble"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"359\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16757.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore gnocchi.  Those lovely little italian dumplings are just so scrummy and quite versatile.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16758.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou don't need to reserve them for only supper time . . . served with sauce or whatever.\u0026nbsp; They do make a lovely supper dish with a creamy gorgonzola sauce and some rocket stirred in . . .\u0026nbsp; but that's not all they are good for, no, no . . . no.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16759.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey make a fabulous addition to breakfast!\u0026nbsp; If you have never eaten gnocchi sauteed in butter until they are golden brown . . . you have not lived!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16760.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've served them before along with\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/02\/sauteed-potato-gnocchi-with-egg.html\" target=\"_blank\"\u003E\u003Cb\u003E fried eggs and sage\u003C\/b\u003E\u003C\/a\u003E . . . oh so scrummy.\u0026nbsp;\u0026nbsp; I've also used them to make a delicious \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/gnocchi-mac-cheese-with-purple.html\" target=\"_blank\"\u003E\u003Cb\u003Emacaroni and cheese type of dish with purple sprouting broccoli.\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E Also very tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16762.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I cooked the Toddster a delicious breakfast of scrambled egg and gnocchi.\u0026nbsp; Oh my . . . I had a taste and it was delicious!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16763.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe gnocchi all golden brown and buttery . . . the eggs softly scrambled, along with some bacon . . . crisp and salty, chopped chives . . . it went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16764.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd just loved this.\u0026nbsp; I think any man would.\u0026nbsp; Next time I make it I may add a few chopped tomatoes or peppers.\u0026nbsp; Not only would they add a bit more colour, but I think they'd be delicious in this as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16766.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you'll give this a try and if you do, let me know how you liked it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16767.jpg\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;*Gnocchi Breakfast Scramble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4-6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/scrambled-gnocchi\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWeekend breakfast fare.\u0026nbsp; Differently delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pound of potato gnocchi (fresh or frozen)\u003Cbr \/\u003E\n4 slices of streaky bacon\u003Cbr \/\u003E\n3 TBS of butter\u003Cbr \/\u003E\n\u0026nbsp;10 large free range eggs\u003Cbr \/\u003E\nfine seasalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n2 TBS water\u003Cbr \/\u003E\n3 TBS snipped fresh chives\u003Cbr \/\u003E\nfreshly grated Parmigiano Reggiano to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring\n a large pot of lightly salted water to the boil.\u0026nbsp; While you are waiting\n for the water to boil, fry the bacon until crisp in a large skillet.\u0026nbsp; \nRemove to paper kitchen towelling to drain.\u0026nbsp; Reserve the drippings in \nthe pan.\u0026nbsp; Add 1 TBS of the butter and stir to melt.\u0026nbsp; Keep warm. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the potato gnocchi to the boiling water and cook according to package \ndirections.\u0026nbsp; As the gnocchi float to the top, scoop them out with a \nslotted spoon, allowing any water to drain off.\u0026nbsp; Drop them into the pan \nwith the butter.\u0026nbsp; Once all of the gnocchi are in the pan, turn up the \nheat and cook, stirring and flipping until they are golden brown.\u0026nbsp; Scoop\n them out onto some kitchen toweling and keep warm.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWipe out \nthe skillet.\u0026nbsp; Beat the eggs together with some water, salt and black \npepper.\u0026nbsp; Heat the remaining butter in the cleaned skillet until it \nbegins to foam.\u0026nbsp; Pour in the eggs.\u0026nbsp; Start to scramble them, turning them\n over with a wooden spoon.\u0026nbsp; While the eggs are still soft, add the bacon\n bits and chives.\u0026nbsp; Before the eggs are completely done, fold in the \ngolden hot gnocchi.\u0026nbsp; Do not overcook the eggs.\u0026nbsp; They should be soft and \nfluffy.\u0026nbsp; Stir and adjust seasoning as required.\u0026nbsp; Spoon out onto a heated\n platter, sprinkle with some grated Parmigiano and serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7676847589771220583\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/gnocchi-breakfast-scramble.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7676847589771220583"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7676847589771220583"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/gnocchi-breakfast-scramble.html","title":"Gnocchi Breakfast Scramble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7058205521449147704"},"published":{"$t":"2010-09-19T04:00:00.004+01:00"},"updated":{"$t":"2022-05-01T11:37:27.439+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dumplings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Beef Stew With Herbed Dumplings"},"content":{"type":"html","$t":"\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew.jpg\" style=\"height: 451px; width: 359px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;With the autumn virtually on our doorsteps the weather has turned rainy, windy and quite chilly.  Not cold like winter . . . mind . . . but there is a definite chill in the air.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;On afternoons when we go for our walk, we return to the house with a real chill in the bones and longing for something comforting to warm our bellys . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew2.jpg\" style=\"height: 479px; width: 351px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Something that is nourishing and rib sticking . . . rich and homey . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew6.jpg\" style=\"height: 409px; width: 354px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\nThis delicious beef stew with it's herb filled suet dumplings fits the bill on all counts!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew3.jpg\" style=\"height: 460px; width: 360px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The meat . . . fork tender and the gravy thick and rich and filled with deliciously simmered root vegetables . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew4.jpg\" style=\"height: 409px; width: 354px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\nThe dumplings . . . rich and meltingly tender on the insides . . .  herbily soaking up that lucious gravy.  Oh my . . .  but this is some good . . .\n\nMashed spuds on the side are a given!  This is comfort food at it's very best!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew5.jpg\" style=\"height: 442px; width: 355px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ci\u003E\u003Cb\u003E*Beef Stew With Herbed Dumplings*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 6\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/beef-stew-with-herbed-dumplings\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;A  satifisfying dish on a cool and wet autumn evening.  Long slow cooking  ensures that the meat is melt in the mouth tender.  Topped with old  fashioned herby suet dumplings, this is guaranteed to satisfy the  heartiest of appetites.  Delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;For the stew:\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E3 TBS olive oil\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 onions, peeled and chopped\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 cloves of garlic, peeled and minced\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 large carrots, peeled, sliced in half and then cut into half moon chunks\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 parsnips, peeled, quartered and sliced into 2 inch long bits\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/4 of a small swede, peeled and cut into 1\/2 inch cubes\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 1\/2 pounds good quality braising steak\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 TBS plain flour\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E10 fluid ounces of beef stock\na bouquet garni (see note below)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E5 fluid ounces of good red wine\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Esalt and black pepper\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 TBS chopped fresh flat leaf parsley to garnish at the end\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;For the dumplings:\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;4 ounces of self raising flour, plus extra for shaping (1 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 ounces shredded suet (about 1\/4 cup heaped)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 tsp dry mustard\n1 TBS chopped fresh parsley\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 TBS chopped fresh sage\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 TBS cold water\nsalt and black pepper to taste\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Beef Stew With Herbed Dumplings\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew8.jpg\" style=\"height: 407px; width: 356px;\" title=\"Beef Stew With Herbed Dumplings\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Preheat  the oven to 150*C\/300*F\/ gas mark 2.  Heat 1 TBS of the oil in a large  frying pan and fry the onion and garlic until softened.  Add the  vegetables and sweat for about 10 minutes.  Scoop everything into a  large casserole dish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Trim the meat and cut it into thick  chunks.  Using the remaining oil, fry the meat in the same pan over high  heat, stirring well until it is brown all over.  Sprinkle with the flour  and stir well to prevent lumps.  Season well with salt and pepper.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Over medium heat pour in the stock and the wine, stirring constantly to  make a smooth sauce.  Continue to heat to boiling.  Carefully turn the  contents into the casserole with the vegetables.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Give it a good stir  and then add the bouquet garni.  Cover tightly and cook gently in the  oven for 2 to 2 1\/2 hours.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Make the dumpling by placing the  flour, suet, mustard, herbs and seasonings into a bowl.   Add enough of  the water to make a firm but soft dough.  Break off the dough into 12  equal pieces and shape with lightly floured hands into round balls. Drop  these on top of the hot stew, pushing them down a bit into the hot  liquid.  Cover and return the dish to the oven.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cook for a further 15  minutes, until the dumplings have doubled in size and the stew is nicely  tender.\n\nServe piping hot, sprinkled with the fresh parsley and with some mashed spuds on the side.\n\n\u003Cp\u003E\u003Ci\u003E\u003Cb\u003ENote\u003C\/b\u003E\u003C\/i\u003E -The \u003Ci\u003E\u003Cb\u003Ebouquet garni\u003C\/b\u003E\u003C\/i\u003E  is a bundle of herbs usually tied together with string and mainly used  to prepare soup, stock and stews. The bouquet is boiled with the other  ingredients, but is removed prior to consumption.\u003C\/p\u003E \u003Cp\u003EThere is no generic recipe for \u003Ci\u003Ebouquet garni\u003C\/i\u003E, but most recipes include parsley, thyme and bay leaf.  Depending on the recipe, the \u003Ci\u003Ebouquet garni\u003C\/i\u003E  may include basil, chernet, chervil, rosemary, tarragon, peppercorns  and  Savoury.  Sometimes vegetables such as carrots, celery (with leaf  attached) leeks, onion, celeriac and parsley root and are also included  in the \u003Ci\u003Ebouquet\u003C\/i\u003E.\u003C\/p\u003E Sometimes, the \u003Ci\u003Ebouquet\u003C\/i\u003E is not bound with string, and its  ingredients are filled into a small sachet, a net, or even a tea ball  instead. Traditionally, the aromatics are bound within leek leaves,  though a coffee filter and butcher twine can be used instead of leek.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7058205521449147704\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/beef-stew-with-herbed-dumplings.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7058205521449147704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7058205521449147704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/09\/beef-stew-with-herbed-dumplings.html","title":"Beef Stew With Herbed Dumplings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"19"}}]}});