Divine food and film this lunchtime... The Da Vinci Code, with: Mushroom Stew with Herbed Dumplings - - 1 potato, diced - 25g dried shitake or porcini mushrooms - 225g puy lentils or 400g prepared lentils from a tin - 200ml water # Simmer these together for 20 minutes, pan covered - 125g mushrooms, sliced - I used chestnut, could use oyster or any others - 1 onion, chopped - 125g chopped fine green peas or frozen peas - 1 red pepper, chopped - 125g winter green like cavolo nero or cabbage or sprout tops (leaves) # Add all of these to the pan after the 20 minutes and simmer for 10-15m, pan covered - 2 tspns cornflour - 2 tspns cocoa powder or carob powder - 2 tspns boullion powder - 1 tbspn agave nectar - 1 tspn yeast extract - 2 tbspns tomato sauce (ketchup) - 125ml sherry or brandy # Place all these in a bowl, mix until smooth then gradually add these to the stew to thicken it. Leave it to simmer gently. - 175g self raising wholemeal flour - 1 tspn boullion powder - 2 tspns of dried herbs of your choice - 50ml veg oil - 125ml plant milk (any, i used soya) # All these into a food processor to make a wet dough, shape this into 12 balls and place these gently on top of the stew, cover and simmer for 20 minutes or cover and cook in 180 degree oven. Then serve, omm nomm.
Posted on: Thu, 27 Nov 2014 13:48:56 +0000
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