… Sagey Chestnut Dumplings
I was quite excited about cooking this one. It looked like a great winter meal. I have been saving this for a cold grim day. Today it was cold and dark and rainy and so it seemed appropriate to cook this meal. Chestnut dumplings with a robust soup sounds just about perfect for a night like tonight. I have had an ever-shrinking number of dinner guests tonight. I was meant to have four guests and now I’m down to just one.
There was quite a bit to do tonight, but I was relatively confident that I could do it in the time. I have to get the dinner on the table by 19:15, so I start to cook on my own, with Hannah, my now sole guest, due to arrive by 19:15.
There is a lot to whiz up in the food processor. The recipe calls for three different uses of the food processor. Because of the capacity of my food processor this turned out to be four uses.
In general it all went well, but the last bit was a bit slow and I was over the time by a fair bit. My dumplings felt a little sloppy. They tasted good, but the texture wasn’t quite right. The flavours of this meal are great. There is a good bit of heat in the soup from the whole chilli that goes in. Hannah enjoyed the dumplings and the flavour of the soup but wasn’t that keen on its texture.
In all I am slightly disappointed with this meal. It took more than the fifteen minutes and I felt the dumplings just weren’t quite right. I want to try this one again because I think I could do this better. I think I will do it again, but it will have to wait until all 115 meals have been cooked.
By the way I looked at a new house today. It has a bigger and better cooker (in that it has two ovens and they are 60cm wide rather than my 50 cm wide one), but it has an electric hob – I’m not sue how I’ll get on with that …
How long: Sixteen minutes and nine seconds
Who with: Hannah
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