7.0 earthquake felt in Wellington
|Taranaki Street, Wellington, New Zealand 1950s|
So it has been the perfect time to make a large pot of yummy vegetable soup. It is so easy to make and will feed us for days. Even grumpy teenager enjoys making it. Just loads of vegetables, soup cereals, extra pearl barley, sometimes split peas, mixed dried herbs, worchestershire sauce and a bit of salt and water to fill the pot. Bring to the boil and then simmer for a few hours. What could be easier? A big favourite of ours is to have dumplings with our soup.
2 cups flour
1 Tbsp butter or margarine melted
1 tsp dried mixed herbs or parsley
a pinch of salt
1/2 cup half water, half milk
In a bowl put all dry ingredients.
Add both the milk/water and the butter to the dry ingredients.
Use a knife to mix everything together using a cutting action at first.
Mix to a soft scone-like dough. Add more water if too dry.
Shape into small balls (larger than a marble, smaller than a golf ball).
Pop into your simmering soup, put the lid on and let cook for at least 20 minutes.
Make sure that there is enough room in the pot for your dumplings to rise. You might have to take a little of the soup out.
Serve in your bowl of soup, enjoy.
We are still enjoying our roasts (minus meat) and also yummy yorkshire puddings to go with them.
A nice easy recipe is............. and it only uses one egg!!!!
1/2 cup half milk, half water
1/8 tsp salt
Pepper to taste
3 Tbsp dripping, cooking fat or oil
Whisk all the ingredients together, except for the fat, to make a batter.
Preheat a roasting pan (or muffin tins) with the fat in a 220 degrees C oven.
When the pan and oil is hot, take out of oven and quickly put the batter in, then straight back into the oven.
Cook for 25 - 30 minutes or 12- 15 minutes if you are using muffin tins.
Cut into squares when cooked and serve hot.
Yum, Yum, I think it's roast for dinner tomorrow night if I'm feeling a bit better!!!!!!!
Nitey Nite Everyone