Taste Sensation Cheese Dumplings: Difference between revisions
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|TotalCalories = 1235 | |TotalCalories = 1235 | ||
|PortionCalories = 617 | |PortionCalories = 617 | ||
|Image = [[Image:Taste Sensation Cheese Dumplings recipe.jpg | |Image = [[Image:Taste Sensation Cheese Dumplings recipe.jpg|alt=Electus]] | ||
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* Preheat your [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] | * Preheat your [[Oven|oven]] to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour] | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
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| Add them to the top of a [[Stew|stew]] during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C | | Add them to the top of a [[Stew|stew]] during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C | ||
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<gallery widths=250px perrow=5> | |||
Image:Taste Sensation Cheese Dumplings recipe in the stew baked.jpg|In the stew, baked | |||
Image:Taste Sensation Cheese Dumplings recipe in the stew.jpg|In the stew, dumplings ready to bake | |||
Image:Taste Sensation Cheese Dumplings recipe prepared.jpg|Ready for the stew | |||
</gallery> | |||
===Chef's notes=== | ===Chef's notes=== | ||
Always use [[Shredded suet|shredded suet]] at room temperature. | Always use [[Shredded suet|shredded suet]] at room temperature. | ||
<span class="review"> | <span class="review"> | ||
<span class="reviewHeader"> | <span class="reviewHeader"> | ||
=== | ====Random recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Light and cheesy</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">These are lighter that they would have been with real cheese as that adds more fat. Very tasty and you can see how fluffy they were in the stew.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
{{RecipeLine}} | {{RecipeLine}} | ||
Revision as of 18:34, 13 November 2020
| Taste Sensation Cheese Dumplings | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 617 |
| Ready in: | 40 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 14th June 2020 |
Normal dumpling made cheesy by adding a few tablespoons of Taste Sensation's lovely Mature Strong Cheese powder.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 80 g Shredded suet at room temperature
- 160 g self raising flour
- A pinch of ascorbic acid (if available)
- 1 teaspoon dried parsley
- A few tablespoon water at room temperature
Mise en place
- Preheat your oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Add the parsley, Taste Sensation Well Matured Cheese Powder, shredded suet and self raining flour to a bowl
- Gently mix with a spoon to combine
- Using your fingers rub the flour into the suet until the flour is no longer 'floury'
- Add a little water at a time until you are able to form the mixture into balls, slightly smaller than ping-pong balls
- Leave to rest in a warm place until you're ready to bake them
- Add them to the top of a stew during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C
-
In the stew, baked
-
In the stew, dumplings ready to bake
-
Ready for the stew
Chef's notes
Always use shredded suet at room temperature.
Random recipe review
Light and cheesy
4/5
These are lighter that they would have been with real cheese as that adds more fat. Very tasty and you can see how fluffy they were in the stew.
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