Greek almond crescents

Hi there pretty soon when i get over this horrible cold I am going to have a go at making Greek almond crescents as I have never made them before I would absolutly love to know any tips or advice anybody has about these, the last thing I want to do is make them wrong.....cant wait to hear from you.

cold weather casserole the verdict

This casserole is amazing like i said before and a cold night after a long day. You will be surprizes how much flavour is in it, if you or some one you know cannot eat wheat or gluten organic beef stock has no wheat or gluten in it, you can buy wheat free flour from any big supermarket I hope you enjoy this and i would love to know what you think and if you have any suggestions on how to make is better just let me know.

delicious cold weather casserole

This recipe is amazing any night of the week but it is even better on a cold horrible night after a long day. Here is how you do it.

You need,

55g butter
2 leeks, sliced
2 carrots, sliced
2 potatoes, cut into bite-sized pieces
2 tablespoons of plain flour
1 pint or 600ml of beef stock
400-500g minced beef
2 tablespoons tomato puree
salt and pepper.
DUMPLINGS.
115g slef raising flour
55g vegetarian suet
pinch of salt
2 tbalespoons chopped fresh parsley
about 4 tablespoons of water.


Here is what you do...

Melt the butter in a large, heavy based saucepan over a low heat. Add the leeks, minced beef, carrots, potatoes and cook, stirring as much as you can just to make sure the beef doesnt burn. stitr in the flour and cook stirring constantlty for 1 minute. stir in the stock, tomato puree, season to taste with salt and pepper. bring to the boil stirring constantly, then cover and simmer for 10 minutes.

Meanwhile make the dumplings. sift the flour and salt into a bowl. stir in the suet and parsley, then add enough water to bind to a soft dough. divide the dough into 8 pieces and roll into balls.

Add the dumplings to the saucepan, cover and simmer for a further 30 minutes. Serve and enjoy.