This recipe looks interesting. It has dumplings made of soaked tortilla wraps. Served in a creamy tomato soup. It's definitely soup weather!
Ingredients:
About 30 minutes before you start you need to tear up the wraps and soak them in the milk.
When you come back to them they'll be all mushy. Add the feta, garlic granules, chopped onion and the eggs.
Using an immersion blender process everything until it's smooth paste.
Heat 3 tablespoons of oil in a frying pan and add tablespoons of mixture. I didn't roll mine into balls as the mixture was a little loose for that but you should if you can manage it.
Let them cook until the bottom seals and then flip them over and cook until golden brown.
Remove them from the pan. I put mine in the oven to keep them warm. Add the stock and tomato puree to the pan along with salt & pepper to taste. Stir as you bring it to the boil.
When it has boiled and thickened up take it off the heat and add the cream. Put the balls back in the pan and serve.
JD and I loved this soup and dumplings. It was very different from anything we've had before. The dumplings were soft inside but crisp on the outside with a lovely flavour. The soup was nice too, simple but tasty. Both together was a lovely combination.
Ingredients:
- 1 lb. tortillas, torn
- 1 cup milk
- 2 oz. feta cheese
- 1 teaspoon garlic granules
- 1 onion
- 1 large egg plus 1 yolk
- 1⁄2 cup double cream
- 4 cups beef stock
- 6 tablespoons tomato purée
- salt & pepper
About 30 minutes before you start you need to tear up the wraps and soak them in the milk.
When you come back to them they'll be all mushy. Add the feta, garlic granules, chopped onion and the eggs.
Using an immersion blender process everything until it's smooth paste.
Heat 3 tablespoons of oil in a frying pan and add tablespoons of mixture. I didn't roll mine into balls as the mixture was a little loose for that but you should if you can manage it.
Let them cook until the bottom seals and then flip them over and cook until golden brown.
Remove them from the pan. I put mine in the oven to keep them warm. Add the stock and tomato puree to the pan along with salt & pepper to taste. Stir as you bring it to the boil.
When it has boiled and thickened up take it off the heat and add the cream. Put the balls back in the pan and serve.
JD and I loved this soup and dumplings. It was very different from anything we've had before. The dumplings were soft inside but crisp on the outside with a lovely flavour. The soup was nice too, simple but tasty. Both together was a lovely combination.
Comments
Post a Comment