STILTON AND CELERY SOUP
BACON AND LENTIL CASSEROLE WITH HERBY DUMPLINGS
1 oz Butter
1 Onion, peeled and chopped
4 Sticks Celery, diced
1 Leek. Washed and sliced
1 lb Potatoes, peeled and diced
1.5 pts. Chicken Stock
.25 pts Milk
6 oz Stilton Cheese, cubed
Salt and Pepper
1 tblsp. Vegetable Oil
1 medium Onion, chopped
10 oz Sweetcure bacon cut into cubes
8 oz Carrots, peeled and sliced
1 tin Campbell’s condensed lentil soup
1 pt Vegetable Stock
4 tblsps. Tomato Puree
Salt and Pepper
For the dumplings
4 oz Plain Flour
2.5 oz Soft Cheese with garlic and herbs
Cold Water
4 oz Butter
4 oz Light Brown Sugar
1 tblsp. Golden Syrup
6 oz Porridge Oats
2 oz Chocolate Drops
2 oz Toasted Hazelnuts
11” x 7” Shallow Baking Tin
Melt the butter in
a large pan. Add onion, celery and leek and fry gently for 5 minutes.
Add potato and fry for another 2-3 minutes. Pour in stock and bring to
the boil and simmer for 30 minutes. Puree mixture then add the milk and
4 oz stilton. Heat gently to melt the cheese. Season and serve garnished
with the rest of the cheese.
Heat the oil in a large pan and gently fry the onion, bacon and carrots for 5 minutes. Stir in the soup, vegetable stock and tomato puree. Simmer for 10 mins, stirring occasionally and season. Blend together the flour and cheese with enough water to make a soft dough. Roll into 8 equal balls and place round the pan. Cover with a well fitting lid and simmer for another 20 minutes.
Melt the butter then slowly stir in the sugar and syrup. Stir in the rest of the ingredients. Spoon into the greased tin and spread evenly. Bake in the centre of the oven for 30 minutes at Gas Mk 4/180C. Mark into 15 squares while still warm. Leave to cool in the tin till cold then cut.
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