Creamy Pepper Stew And Dumplings

DUMPLINGS

500ml flour

2tsp baking powder

1tsp salt

150g butter

Warm milk and water to form a slightly sticky dough

Mix flour and salt and baking powder together. Rub in the butter

Add milk and water to form a slightly sticky dough. Divide into 6

CREAMY PEPPER STEW

1 onion chopped

1 clove garlic chopped

250g butter

20ml oil

1 hand full of parsley chopped fresh thyme fresh rosemary

1 tbsp black pepper crushed

2 large carrots, peeled and cut in 4

5 baby marrow, each cut into 3

1 punnet mushrooms ,cleaned

1 punnet patty pans

2 large potatoes, peeled and cut in 6

1 small butternut, peeled and chopped in

8 salt to taste

750ml cream

Saute oil, butter, onion, thyme, rosemary and garlic until onions turn brown.

Add carrots, potato and salt and cook on a medium heat with 1/2 cup of water until the water runs out.

Add all the other veg, salt and pepper and saute for about 5 minutes.

Add 4 cups of hot water and let the veg stew. When then the veg is slightly undercooked, add the cream, cook for 3-5 minutes and add the dumpling dough.

Put something heavy over the pot to seal in the heat and don’t open it for 20minutes. To check if the dumplings are cooked poke it with a butter knife - if it comes out clean it is ready. Note that these dumplings soak up a lot of liquid so if there isn’t much liquid in the pot it will burn, add water if the liquid is low.