“I’m so sad its Friday. I wish it was Monday already!”
– said no one in history, ever!
Hurrah for the weekend my fellow foodies. I’ve been a little lapse on the blogging front lately, mainly because I’ve been dining out far too much, so I thought it was time I got back into my kitchen and churned out some culinary delights. Well, I say my kitchen, but I’ve actually commandeered my boyfriend’s kitchen of late. This is for one of two reasons, firstly because it’s a beautiful big kitchen and secondly because his flat is closer to the pub, about 10 metres away to be precise.
In other news, Miss Friday has been busy writing an exciting foodie article for a local magazine, which is due its first publication next week. I was asked by a gentleman that frequents my local pub if I’d be interested in contributing and knowing what an avid foodie I am, he knew I’d jump at the chance.
So this week has been delightful as far as the weather is concerned, well that was until today of course. And when the weather decides to turn grim and the sky is full of heavy cloud, there are very few things that cheer me up, but comfort food certainly works a treat. Think thick hearty stew and tasty sausage casserole with a huge pile of creamy mashed potatoes, or better still, fluffy and delicious herby dumplings.
The humble dumpling has a way of making everything seem better on a cold and drizzly day. They are simply great for turning a stew or casserole into a warm and satisfying meal. What I love most about this recipe is that it’s actually relatively healthy; I mean who could resist a stodgy dumpling anyway, let alone when it contains only half the calories of your average one? Made with milk and flour these little beauties are a lighter way to enjoy comfort food. And, you only need a few ingredients.
You can plop these little morsels of fluffiness into your sausage casserole, beef or lamb stew or even your coq au vin. They take around 20 minutes to puff up and transform your meal into a hearty feast. Obviously, you can leave them longer if you like a crispy edge, but for me they are best enjoyed when they are fluffy and soft and soak up all those delicious stew juices.
100g self raising flour
½ tsp salt
1 and ½ tsp olive oil
A small handful of fresh parsley, chopped
3 tsp snipped fresh chives
60ml semi-skimmed milk
To make the dumplings, add all of the ingredients into a bowl and mix together. Then divide the mixture to make 8 small balls (these will double in size when they cook).
When your stew has 20 minutes left to cook, add the dumplings and cover with the lid. You can remove the lid for the last 5 minutes so they become golden brown on top if you prefer.