Move! - - RECIPES -

Serves 6 –8 IN­GRE­DI­ENTS

720g (6 cups) cake wheat flour 5ml (1 tea­spoon) salt 15ml (1 ta­ble­spoon) sugar

1 pkt (10g) in­stant dry yeast

375ml (1½ cups) luke­warm wa­ter 1 egg, beaten 65ml (¼ cup) oil 375ml (1½ cups) frozen or canned mixed veg­eta­bles


Mix to­gether cake flour, salt, sugar and in­stant yeast. Make a hole in the mid­dle and pour in luke­warm wa­ter, beaten egg and oil. Mix and trans­fer the dough to a work­ing sur­face and knead for at least 10 min­utes. oiled bowl, cover with cling wrap and al­low to rise to dou­ble its size. Knock dough down and add mixed veg­eta­bles (if us­ing frozen veggies, thaw first. If us­ing canned veggies, drain the wa­ter).

Knead again un­til the veggies are well mixed and trans­fer the dough into a greased heat­proof 2 litre bowl.

Pour wa­ter into a large saucepan and bring to a boil. Im­merse bowl with the dough into the wa­ter. Wa­ter to come up taste.




is ready by in­sert­ing a skewer in the mid­dle. If it comes out clean, the dumpling is cooked or tap with your hand. If it gives a hol­low sound, then it means that it is cooked and ready.

Make the dumpling dough the day be­fore, cover with cling

THE Fire & Feast Butcher’s Fes­ti­val, pre­sented by Crown Na­tional, is tak­ing place from 26 to 28 May at the Tick­et­pro Dome. Come and learn about the var­i­ous meat cuts, and ex­pe­ri­ence live cook­ing and pair­ing de­mon­stra­tions. Food and meat lovers who have been ea­gerly an­tic­i­pat­ing this first-of-its kind event in Jo­han­nes­burg can look for­ward to a pro­gramme packed with the best the lo­cal meat and food in­dus­try has to of­fer. This in­cludes pair­ing and cook­ing meth­ods on show, as well as an as­sort­ment of cui­sine to tan­talise your taste buds.

Visit­and­ for more in­for­ma­tion. COST PER SERV­ING: R8

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