Thanks Aunty Eve for the big bag of toms you gave me from your greenhouse glut!
I did some brown rice in my new Zojirushi rice cooker (see previous post) and made a salad with it for my lunch box tomorrow ... all I did was, mix in chopped cucumber, yellow pepper and sliced baby tomatoes, then some salt, a drizzle of sesame oil (you really do not need much) and the juice of half a lime. Mix gently, chill in fridge. You should taste it but not too much or you'll have none left, it tastes lovely.
This piece of kit is generally held in regard as the Mercedes Benz of rice cookers .... quite hard to get hold of in the UK, then I found this amazing website called Yum Asia, and got it from there. Cooks rice perfectly and especially without burning it on the bottom! You just put the rice and water in, switch on and forget it. It employs something called "fuzzy logic" technology, which I do not understand at all, but it bloody works. Love it.
The dough came from a packet of ciabbata bread mix, made into a dough in my bread machine. I made it in a rough square on a big baking sheet, and added tomato sauce, beans and cheese. Finally, baked in a hot hot hot oven for 15 mins.
This stew was named on account of the rough, craggy surface of the dumplings. Sorry Gordon. I can't decide if dumplings are better cooked with the lid on, so they stay soft, like floating clouds, OR do them in a hot oven with the lid off, so they get a bit crusty. Difficult one.
