Officially work starts at 8.30am, but in some kind of group telepathic reaction to the grey skies and perma-twilight most people rolled in late today, looking like the fight between Being a Responsible Working Adult and Waaarrrmmm Duvet had been a very close-run thing. Got home with a serious craving for vegetable stew with dumplings. Ten minutes on google search pulled up this economical, flexible and rib-sticking little gem. Now you must excuse me whilst I go back to the pot and ladle out a second helping…. *belches*
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Time for another big fat casserole I think. Normally would do a curry in my trusty flat-bottomed wok, but thought I’d try baking it in my trusty casserole dish instead, as an experiment (plus, bonus, less stirring and monitoring, just bung it in the oven and leave it). The result was suitably tasty, although next time I will try and get organised enough to use yogurt/soy yogurt than soy milk as it did lack that final note of creamy “roundness”. The dumplings were ace, though. Tomato-juice soaked bundles of spicy carbs, om nom nomity nom nom nom.
Balti Vegetable Casserole & Gram Flour Dumplings
Apologies for the hiatus in posting, the glut of recipes over the past few days meant I had more leftovers than I have meals in the day to eat said leftovers. And I draw the line at aubergine bake for breakfast (call me unadventurous if you will). Especially when the local Big Supermarket is doing low-fat vegetarian sausages for a pound a pack. Wholemeal bun, tomato, low-fat mayo and grilled sausage – sausage buttie for breakfast, the healthier way!
Having cleared a little space in the freezer, I decided to clear out some of the odds and ends from the fridge, and what better way than a nice casserole? This is a bit of a rib-sticker; bookmark it for next autumn when the chill starts to set in, your belly will thank you for it….
Vegetable Casserole with Dumplings