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tomato dumplings

4oz self-raising flour
a walnut sized piece of butter or marge
1 dessertspoonful grated cheese
1/4 teaspoon salt
1 dessertspoon chopped parsley (optional)
6 tablespoons tomato juice
a pinch of cayenne

Sift flour with salt and cayenne, rub in butter, add the chesse and, if liked, some chopped parsley

Stir in tomato juice, making a very soft scone dough

Drop spoonfuls on top of a prepared  favourite stew a little time before it's ready to serve (say 15 mins), put the lid back on, and let the dumplings cook gently for 12-15 mins.

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posted by ramtops on 01 Dec 07 - 3908 views

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