of the most wonderful aroma of beef and ale casserole with dumplings!
Been bubbling away gently for 6 hours now!
Just put on the tatties then will mash them with mustard and cheese.
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of the most wonderful aroma of beef and ale casserole with dumplings!
Been bubbling away gently for 6 hours now!
Just put on the tatties then will mash them with mustard and cheese.
Do you come on here just to torture us with your cooking porn? :eek::cool::p
I'm doing a Mediterranean veggie stew but with my cold, I can't smell it at all :eek:
:eek: and yum - you stinking rat!!!! (no cheese please) p
... not you, pearly, was referring to Magz x
To be fair, and maybe to more deeply torture us, you should give the recipes or procedures for making your delicacies as we don't currently have smellovision.
its the only thrill magz gets these days:pQuote:
Originally Posted by pearlygirl555
I just google for stuff and try them.........today I used this oneQuote:
Originally Posted by TexasAda
http://www.bbc.co.uk/food/get_cooking/recipes/003.shtml
ONly difference is I gave mine just over 6 hours at 170 degs, didnt bother with the celery, and added extra beef stock as I like lots of gravy.
Edit to add...........I added the dumplings after 3 1/2 hours
sounds fab..for a variation on your dumplings..add some parsley to them..Quote:
Originally Posted by MagnetsAndHangers