Showing posts with label storecupboard suppers. Show all posts
Showing posts with label storecupboard suppers. Show all posts
If you grew up loving beans on toast, get ready… because this Cheesy Beans on Toast Bake takes that classic comfort and turns it into something even more irresistible. Think warm, bubbling beans… melty cheddar… smoky bacon, golden toast tucked underneath… all baked together into the coziest, most satisfying dish.
It’s simple. It’s budget‑friendly. And it’s exactly the kind of meal that makes a chilly day feel a little brighter. Perfect for busy nights, lazy weekends, or whenever you want something comforting without a lot of fuss.
This is comfort food with heart — familiar, nostalgic, and so delicious you’ll wonder why you haven’t been making it this way all along.
The British are very fond of enjoying things on toast. This was a pastime I came to really enjoy when I lived in the U.K. Cheese on toast, mushrooms on toast, tomatoes on toast, scrambled eggs on toast, beans on toast. There really is nothing more comforting than a bit of something served spooned over top a slice of crisp and buttery toast is there! And the British have it down to an art.
This is a recipe that I saw on Instagram via a reel. On Amy Shepherd Food. It looked amazingly simple and delicious. We love beans on toast and I just knew that it would be fabulous. Neither Eileen and I could wait to make it It looked so tasty.
I did make a few changes in how it was put together and cooked. I chose to bake it rather than grill it, in order to make sure everything was well heated through. I also added some crispy onions to the top for a moreish crunchy finish. I also took the liberty of cutting everything in half so that it made for a more manageable casserole for Eileen and I to enjoy without any waste.
We were both well pleased with this. It was rich and hearty and comforting. The onions on top added a lovely crunch. We both gobbled it up in quick time. It was THAT good. I highly recommend.
You could serve a salad on the side to round out the meal, but it was plenty delicious just as is.
INGREDIENTS NEEDED
TO MAKE
CHEESY BEANS ON TOAST BAKE
There is nothing too out of the ordinary here. Simple ingredients put together in a delicious way.
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
NOTES ON INGREDIENTS
Use a sturdy artisanal bread for the best results. I used a sourdough batard. This stayed nice and crisp. You will want to butter it generously with the butter. I did use a salted butter as that is all I have in my house most of the time.
Use a good quality baked bean. I recommend Heinz Baked Beans in Tomato Sauce. They are the most like the British Baked Beans and if you can get the British variety so much the better. British baked beans are not as sweet as North American baked beans.
Use a good smoky thick sliced streaky bacon.
Use a quality strong cheddar cheese. I also recommend using a white cheddar. If you can get a British cheddar that would be perfect and DO grate your own cheese if you can!
The crispy fried onions are sold as salad onions in the U.K. The brand most common here in North America are French's. They add a lovely crunch and a bit of onion flavor to the top of the casserole.
HOW TO MAKE
CHEESY BEANS ON TOAST BAKE
This is really quite a simple bake and makes for a delicious and quick supper.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish. (Buttering it generously helps to prevent the beans from soaking too much into the bread and making it overly soggy.)
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces. (I don't like to make it too crisp as it loses it's flavor I find.)
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions. (The crispy onions add a lovely touch.)
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown. (Covering it for the short period of time helps it to heat through properly and then uncovering it helps to crisp up the topping.)
- Serve immediately to two lucky people.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before you start to make the dish. This will help to familiarize you with anything that you need.
- Assemble all of your ingredients before you begin so that you don't leave anything out.
- Make sure you use a good, sturdy white bread. You don't want anything that is going to go mush in the bake time.
- Butter your toast well.
- Make sure you use a good quality baked bean and do not drain. I used Heinz baked beans in tomato sauce and if you can get the British version of them, so much the better as they are not as sweet as the North American variety.
- Use a good well flavored cheese. I used a white cheddar.
- Don't over cook the bacon. Overcooked bacon loses it's flavor.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF BREAD IS BEST TO USE FOR THIS?
A nice sturdy white loaf is best. An artisanal sourdough works great. You don't want a bread that is going to get super soggy when the casserole bakes.
WHAT KIND OF BAKED BEANS ARE BEST?
You can use any kind of baked bean you enjoy, but really to be truly authentic to it's British Roots, Heinz brand baked bean in tomato sauce are best.
CAN THIS RECIPE BE DOUBLED?
Absolutely. The original recipe was for twice the amount. Simply double up on everything and bake in a larger dish. Bake times will remain the same.
CAN THIS RECIPE BE PREPARED AHEAD OF TIME?
I do not recommend making the full recipe ahead of time, although you could certainly cook your bacon and toast and butter your bread ahead of time ready to throw into the casserole dish when needed.
CAN I USE CROUTONS INSTEAD OF TOAST?
I would think that croutons would work very well in this casserole, especially the larger artisanal ones. You would get a crisper bottom for the dish.
CAN THIS BE FROZEN?
No. I do not recommend freezing this dish.
A FEW MORE
BRITISH COMFORT FOODS TO ENJOY
The British love anything on toast. And why not? Toast makes the perfect vehicle for most things!
MUSHROOMS ON TOAST - This is mushrooms on toast the way it should be — rich, rustic, deeply savory, and absolutely bursting with flavor. Forget the soggy tinned version of years past. This recipe brings the mushrooms to life: sautéed until golden and caramelized, tossed with sweet red onions, crispy pancetta, fragrant garlic, and fresh oregano. A final knob of butter melts through the pan, creating a glossy, irresistible finish. Spoon that over thick slices of buttery sourdough toast and you’ve got a dish that feels both humble and indulgent. It’s quick, comforting, and perfect for evenings when you want something warm and satisfying without fuss. Earthy mushrooms, salty pancetta, herby brightness… every bite is a little moment of joy.
BACON & CHEESE ON TOAST - the kind of comforting, no‑nonsense food that never goes out of style — a golden, melty, savory treat that feels like childhood, cozy weekends, and late‑night cravings all rolled into one. Thick toast gets a flavor‑boosting schmear (think grainy mustard, marmite, or even mango chutney), then a generous snowfall of sharp cheddar, and finally ribbons of smoky bacon laid lovingly on top. A quick blast under the grill transforms everything into bubbling, crisp‑edged perfection — the cheese molten and rich, the bacon sizzling, the toast sturdy enough to hold all that goodness. It’s simple, it’s satisfying. Warm, nostalgic, and endlessly adaptable… this is comfort food at its most delicious.
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Yield: 2 generous servings
Cheesy Beans on Toast Bake
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A simple throw together of a much beloved dish. Sized for two. This is delicious. Cheesy, rich and hearty. True comfort food.
Ingredients
- 4 slices of bread
- soft butter for spreading
- 4 rashers of streaky bacon
- 1 (200g/14oz) tin of baked beans in tomato sauce
- 1 cup (115g) grated strong cheddar cheese
- a handful of crispy fried onions
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a small casserole dish. (Mine is 7 by 11 inches.)
- Toast your bread and then butter it generously. Cut into bite sized squares and toss into the casserole dish.
- Fry your bacon until it reaches your desired crispness. Drain well on paper towels and then break into pieces.
- Top the toasted bread with the canned beans. Sprinkle the bacon pieces over top and then scatter on the cheese to cover. Sprinkle with a handful of the crispy onions.
- Cover with foil and bake for 15 minutes in the preheated oven. Uncover and bake for about 10 minutes more, until bubbling and golden brown.
- Serve immediately to two lucky people.
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This Loaded Pierogi Casserole is the kind of easy, comforting bake that turns a handful of simple ingredients into something truly irresistible. Frozen cheddar pierogi are tucked into a creamy Alfredo sauce, then topped with crisp streaky bacon, sweet spring onions, and a generous blanket of melted mozzarella and cheddar.
Everything bakes together into a bubbling, golden dish that delivers all the cozy flavors of classic pierogi with none of the fuss. It’s quick to assemble, wonderfully satisfying, and perfect for busy weeknights or whenever you’re craving a hearty, stick‑to‑your‑ribs supper.
Pierogi were not anything that was ever cooked in our house the whole time I was growing up. In fact I never tasted one until I moved out West to Winnipeg, Manitoba as a young bride. When we moved to Calgary, a Ukrainian friend of mine taught me how to make my own from scratch one year at Christmas time.
They were so easy to make and so delicious. I fell in love with them. I've been making my own and freezing them ever since. (I use lots of cheddar because I like to really taste the cheese.) When I lived in the U.K. you could get fresh readymade Polish ones in the grocery shops that were very good. The ones filled with Sauerkraut were my favorites.
My sister had made a Loaded Pierogi Casserole a few weeks back. She made her own cheese sauce to layer them with and added smoked sausage. It sounded really delicious.
Today I decided to make this casserole for myself and Eileen using store cupboard ingredients that I had in the house. I was feeling rather lazy and wanted something quick and easy, so I used a bottled Alfredo sauce. This turned out to be incredibly delicious. We enjoyed this small batch recipe with a tossed salad on the side, and agreed it is something we want to make again real soon!
INGREDIENTS NEEDED TO MAKE LOADED PIEROGI CASSEROLE
Simple ingredients put together in a really delicious way.
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
Not all pierogi are created equal. I have bought some in the past that were really bland. Use the ones with the cheddar cheese filling for the best flavor. Better yet make your own. Once or twice a year I have a pierogi making day and fill my freezer with a few bags of homemade pierogi.
Use a good quality Alfredo Sauce. I like Rao's. It is rich and creamy. You won't need the full jar, but you can freeze what you don't use for another purpose
Cook the bacon fairly crisp. Alternately, if you are really wanting to save time, use the real bacon crumbles that you can buy ready cooked.
Grate your own cheeses.
Spring onions are also called green onions or scallions.
HOW TO MAKE LOADED PIEROGI CASSEROLE
I would call this a real doddle to make. Quick, easy, delicious.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish. (You can use any baking dish large enough to hold the pierogi in two layers.)
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce. (Season lightly as the sauce may be salty, and the bacon and cheese will be for sure.)
- Reserve 2 TBS each of the chopped onions and bacon. Set aside. (This will be used to garnish the casserole at the end of the baking.)
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon. (Half of each the cheeses, onions and bacon.)
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil. (You can grease the foil if you are worried that the cheese might stick.)
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted. (No need to brown this casserole.)
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve. (A tossed salad works very nicely on the side.)
RECIPE HINTS AND TIPS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients, equipment or steps required to make this dish.
- Assemble all of your ingredient before beginning. This will help to prevent you from leaving anything integral out of the recipe.
- Do be sure to grease the casserole dish. This will prevent anything from sticking and make for an easier cleanup.
- There is no need to thaw the frozen pierogi before you put everything together.
- Use a good quality Alfredo sauce. I like Rao's. You can freeze any that you don't use in this recipe for another time.
- Grate your own cheese. Those pre-grated cheese have things added to them (like cellulose which is wood fiber) to help them flow easier.
- If you wanted to you could slice some smoked sausage, brown it and then add it to the layers for an extra meaty version. You could also add browned bulk sausage meat.
FREQUENTLY ASKED QUESTIONS
DO YOU NEED TO USE FROZEN PIEROGI?
Frozen pierogi are used for convenience here. You can use your own homemade pierogi if you wish, but the bake time would be considerably less. There is no need to thaw the pierogi before using. I have an excellent recipe which shows you how to make homemade from scratch pierogi here.
MUST YOU USE JARRED ALFREDO SAUCE?
If you are keen you can make your own Alfredo Sauce from scratch. A part of the appeal of this recipe is using ingredients that you already have in your store cupboard.
CAN THIS RECIPE BE DOUBLED?
Absolutely. Simply double the amounts of the ingredients required. Bake time may be a bit longer, but not by much. Keep an eye on it.
HOW TO STORE AND FREEZE
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave at a 50% power.
To freeze this casserole, cool it completely, then wrap it with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 300*F/150*C for about 20-25 minutes or in the microwave at 50% power.
A FEW OTHER STORE CUPBOARD SUPPERS TO ENJOY
I like to keep a healthy store cupboard in the house filled with a variety of ingredients. That way a delicious main meal is never very far away. These types of meals also come in very handy when unexpected company drops by. Quick, easy, delicious.
EASY STORE CUPBOARD LASAGNA PIE - This easy lasagna is the ultimate midweek lifesaver — a comforting, family‑pleasing bake made entirely from ingredients you’re likely to have on hand. Fresh lasagna sheets, a jar of tomato basil sauce, creamy white sauce, baked ham, olives, and a trio of cheeses layer together in a simple pie dish to create a fun, fuss‑free twist on classic lasagna. It comes together in under 45 minutes, yet tastes like you spent the whole afternoon in the kitchen. Just add a crisp salad and some crusty bread, and supper is sorted.
HAZEL'S BAKED SPAGHETTI - This is the kind of comforting, no‑fuss family recipe that feels like it’s been passed around kitchen tables for generations. Made from simple store‑cupboard staples — spaghetti, tinned tomatoes, tomato soup, cheddar, and bacon — it’s a wonderfully nostalgic bake that comes together with almost no effort. The spaghetti finishes cooking in the oven, soaking up a creamy tomato sauce while pockets of melty cheese and crisp bacon create irresistible texture and flavor.
Pin this recipe to your Main Dish, Casserole, Store-Cupboard or Cooking for Two Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 3 servings
Loaded Pierogi Casserole
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
A delicious store-cupboard mealtime shortcut that the whole family will love. This is a small batch recipe that can very easily be multiplied to serve more.
Ingredients
- 1 pound of frozen cheddar cheese pierogi, unthawed
- 8 ounces (1 cup/240g) Alfredo sauce
- 6 rashers of streaky bacon, cooked until crisp and chopped, divided
- 3 spring onions, trimmed, washed and finely sliced, divided
- 1/2 cup (115g) shredded Mozzarella cheese
- 1/2 cup (117g) shredded medium cheddar cheese
- salt and black pepper to taste
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 7 by 11 inch baking dish.
- Layer half of the frozen pierogi in the prepared baking dish. Season lightly with salt and black pepper. Top with 1/2 of the Alfredo sauce.
- Reserve 2 TBS each of the chopped onions and bacon. Set aside.
- Top the pierogi and Alfredo sauce with half of the cheeses, and remaining chopped onions and bacon.
- Top with the remaining half of the Pierogi. lightly season and repeat the layers as before ending with the onions and bacon.
- Lightly cover the casserole dish with some aluminum foil.
- Bake for 25 minutes. Uncover and bake for a further 10 minutes, until heated through thoroughly, the casserole is bubbling and the cheese has melted.
- Remove from the oven. Scatter the reserved spring onions and bacon over top and serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Tomato Dumplings are a classic comfort dish that turns simple pantry ingredients into a warm, satisfying meal or side dish, depending on appetites. Soft, fluffy dumplings simmer gently in a rich tomato sauce, loaded with vegetables, creating a cozy bowl of old‑fashioned flavor that feels like something straight from Grandma’s kitchen.
This easy, budget‑friendly recipe comes together quickly, uses everyday staples, and delivers hearty, home‑style comfort perfect for busy weeknights, meatless meals, or anyone craving a nostalgic taste of the past.
This recipe is one that I got from a Taste of Home Magazine back in the 1990's. It was something that my family really enjoyed. But then, who doesn't enjoy a dumpling!
With this you get a rich flavor and veggie filled tomato sauce, topped with light, fluffy and buttery dumplings. It became a family favorite from the get-go! Not only did it make for an economical main or side dish (depending on how many you want to serve) but it was delicious.
It goes particularly well with pan fried burger patties or meatballs if you wish to serve it as a side dish. Nobody will be complaining! You could also sprinkle some cheese over top of everything while it is still hot so that the cheese melts.
I had not made this in a very long time, but I knew Eileen would really enjoy it so I made the dish for her today as a surprise. She was really excited when I told her what was for dinner! This was always one of her favorites! I think it is destined to become one of yours as well!
Easy, economical and delicious! What's not to love! Enjoy!
INGREDIENTS NEEDED
TO MAKE
TOMATO DUMPLINGS
There is nothing complicated here. I know I say that all the time, but it's true! I am at a stage in life where I don't do complicated!
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
INGREDIENTS NOTES
Use a sharp knife and mince your onions, celery and peppers to about 1/4 inch in size. You don't want them to be in huge chunks.
You could use margarine to sauté your veggies, but I always use real butter. I just feel it is healthier. I do use salted butter as I can't afford to keep two kinds of butter in the house. You could also use ghee if you wish. I make my own ghee from scratch. Its a lot cheaper to do so.
I tend to buy my spices these days for the most part from the Indian grocery store across from our local mall. They are cheaper and every bit as fresh and good as the name brands. The bay leaves do tend to be quite large, so I usually use a half of one in place of a whole smaller one.
I used tomatoes canned in tomato juice. You can just crush them with your hands or mash them with a potato masher and they will be perfect. Don't drain them. You need the juice.
You can use dried parsley if you don't have fresh. Use roughly half the amount. I buy the freeze dried parsley which has nice sized flakes and a lovely green color.
HOW TO MAKE
TOMATO DUMPLINGS
This is a really simple and delicious dish to make if you follow the instructions succinctly! (To the letter.)
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften. (You do not want the butter to overheat and brown/burn. You also don't want your vegetables to brown. You simply want them to be al dente as they will cook further in the sauce.)
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes. (This simmer time allows for the flavors to blend well and meld together into deliciousness.)
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley. (I use a pastry blender, but you can also use two round bladed knives or even a couple forks. You want some pieces to be the size of small peas and some to be the size of bread crumbs.)
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture. (Using two tablespoons/soup spoons helps to shape them nicely and evenly.)
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean. (DO NOT PEEK! I cannot stress this enough. You will end up with tough dumplings. Seriously.)
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
HOW TO CUT DOWN
ON
GROCERY BILL COSTS
Every time I go to the grocery store, it seems my grocery bill goes up. They say food costs here in Canada where I live are going to rise by 4 to 6% in 2026. That is substantial when people are already struggling to pay for the necessities such as mortgages, rent, fuel, etc. For a family of four that could mean spending an additional $1000 a year on their food budget. We all need to be doing whatever we can to save as much as we can. Here are a few tips to help.
MENU PLANNING
The best way to approach menu planning is to plan for several days or even a week at a time. Gather together grocery store fliers and coupons, recipes etc. When planning consider nutrition, family preferences, foods on offer, and available storage space. Spending extra to get a multi-buy discount is not really a bargain in the long run if you have nowhere to store the excess and won't be able to use it up in time.
MAKE A SHOPPING LIST AND STICK TO IT
After you've planned your menus, make out a shopping list and stick to it. Try not to allow yourself to be distracted by fancy packaging and fake offers. Make your shopping list according to the menus and recipes planned. Put the advertised price and brand of sale items on your list.
USE COUPONS WITH COMMON SENSE
Buying things you don't need or unlikely to use simply because you have a coupon to use is not a bargain.
ORGANIZE YOUR SHOPPING LIST
Group items on your list according to how they appear in the grocery store. That way you won't be tempted a second time by back-tracking. You will also save time on your grocery shop.
KEEP AN EYE OUT
Keep an eye out for unadvertised store specials that are genuine bargains. Learn to identify a loss leader. That is an item with the store takes a loss on in the hopes that you will do more shopping for things that are not necessarily on sale.
SHOP SEASONALLY
Take advantage of low prices of seasonal items such as fruit or vegetables and items sold at lower prices during high periods of normal production cycles. Nasty tasting strawberries sold for a song in January are not a bargain if they don't taste good.
CHOOSE CANNED GOODS WITH A SENSE OF PURPOSE
Choose the grade and quality of canned goods that fit your use. When shape, uniformity of size and color are not important, use the thriftiest form. Using the thriftiest versions, you will get equally good flavor and nutritional values for use in recipes where the looks don't really matter. Often no-name products are just as good as the more expensive products.
DON'T SHOP WHEN YOU ARE HUNGRY
This is one of the number one rules when it comes to saving money when shopping. Food looks especially enticing and we are at our weakest when we have empty and grumbling stomachs.
HERE ARE A FEW MORE BUDGET FRIENDLY
OPTIONS FOR YOU TO ENJOY
With the costs of everything rising about the only thing we can try to save money on is our food budget and that can be very difficult to do as well as grocery costs keep going up, up and up. Here are a few other budget conscious meals that we enjoy that you might also enjoy!
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side. A rich, from-scratch, gravy makes this a very popular and delicious dish that is not only budget friendly but also very family friendly.
BREAD & CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat! Eggs make for an affordable source of protein that is very adaptable.
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Yield: Makes 6 dumplings
Tomato Dumplings
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A wonderfully light and fresh tasting tomato sauce, loaded with veggies, topped with light and savory butter dumplings. Delicious and simple. Makes a main dish for three or a side dish for six.
Ingredients
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
Instructions
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften.
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes.
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley.
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture.
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean.
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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