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4 x ca. 30 g | Adzuki beans soaked overnight |
2 x ca. 30 g | margarine |
1 | Onion chopped |
2 | cloves garlic crushed |
1 x ca. 450 g | Leeks; trimmed, washed well & sliced |
1 | Carrot diced |
8 x ca. 30 g | Mushrooms; wiped & sliced |
1 Esslöffel | Hungarian paprika, sweet |
1 Prise | Cayenne pepper |
2 Esslöffel | whole wheat flour |
1/2 x ca. 1/2 Liter | vegetable stock |
1 Esslöffel | soy sauce |
1 Esslöffel | tomato paste |
1 x ca. 450 g | tomatoes chopped |
| salt |
| pepper |
| Parsley; chopped, to garnish |
4 x ca. 30 g | whole wheat flour |
1/4 Teelöffel | salt |
1 x ca. 30 g | margarine |
3 Esslöffel | Parsley, half if using dried |
3 x 30 ml | Water (or milk if preferred) Or- less, as needed |
Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.
Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
For Dumplings: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings.
Courtesy of Mark Satterly
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