Clootie Dumpling Recipe Microwave Recipe For Lasagna

CLOOTIE DUMPLING

Steps:

• Wet your tea towel or cloth and baking parchment under the tap then squeeze out the excess moisture. Spread out the towel on the work surface then place two pieces of parchment (the length and width of the tea towel) in a cross on top and lightly oil or butter them. Put a very large pan of water on to boil with an upturned plate in the base.
• Tip the breadcrumbs, flour, suet, sugar, salt, bicarbonate of soda, spices and dried fruit in a large bowl and stir to mix. Whisk the treacle or syrup into the milk and egg using a fork until well blended then stir the mixture into the dried ingredients with the blade of a cutlery knife to make a soft dough.
• Dust the paper generously with sifted flour then place the dough in the centre of the cross and shape into a round with your hands. Bring the paper up round the pudding and tie at the top with string. Trim off the excess paper with scissors then wrap in the cloth and tie in the same way. Lower into the pan of simmering water, cover with a lid and boil for 3 hours until firm. Check the water level every now and then and top it up if necessary.
• Heat oven to 180C/fan 160C /gas 4. Tip the pudding into a colander to drain and then carefully peel off the cloth and paper. Place the pudding on an ovenproof dish and bake for 15 mins to dry it off and produce the classic skin. Serve sliced with custard, cream or ice cream and a dram of whisky if you like.

MICROWAVE LASAGNA

Steps:

• In a microwave-safe dish, microwave beef on high for 3 minutes; stir. Cook 2 minutes longer or until no longer pink; drain well. Stir in the spaghetti sauce, basil and garlic powder; cover and microwave for 2 minutes or until heated through. Set aside. In a bowl, combine the cottage cheese, parsley, egg and pepper., Spread 1/2 cup meat sauce in a greased microwave-safe 11x7-in. dish. Layer with 3 noodles, half the cottage cheese mixture, half the remaining meat sauce and 1 cup mozzarella cheese. Layer remaining noodles, cottage cheese mixture and meat sauce. Pour water along edges of casserole on short sides of dish. , Cover with plastic wrap; microwave on high for 20 minutes or until noodles are tender, rotating dish after 10 minutes. Sprinkle with remaining cheese. Cover and heat for 2 minutes or until cheese is melted. Let stand for 10 minutes before cutting.

MICROWAVE CLOOTIE DUMPLING

Steps:

• put the first eight ingredients into a saucepan and bring to the boil.
• simmer for five minutes.
• add the hot mixture to the flour and bicarbonate when mixed well add the two beaten eggs mix well.
• pour into a cling film lined pudding bowl and cook in the micro for
• 650watt- 9 minutes.
• 500watt- 12 minutes.
• adjust to suit your micro it wont hurt to cook for a minute extra
• cool for a bit and turn out on a plate.

CLOOTIE DUMPLING RECIPE

Steps:

• Take a large mixing bowl and add the flour, oatmeal, suet or butter, sugar, spices, currants, sultanas/raisins, baking powder, bicarb and treacle.
• Next, add the treacle and the eggs and mix together slowly. It will start to form a large sticky ball, and you may want to get your hands in now to help it come together!
• You can add a little milk if the mixture seems dry. We usually add between 75-150ml so only do a small amount at a time.
• Take your Clootie Dumpling cloth or "Cloot" and put it in the colander in the sink. Pour boiling hot water over the cloot, covering it thoroughly.
• Wait for it to cool enough to handle and squeeze out any excess water and place the cloth on a clean surface.
• Once your cloot is laid out sprinkle the entire surface of your cloot with a thin and even layer of flour. You can shake off any excess carefully into the sink. Your aim, once the cloot is tightly tied, is to have the floured cloot touch the whole surface of the dumpling, transferring the flour from the cloth to the pudding.
• Take your ball-shaped dumpling and gently place it in the centre of the cloot.
• Cut a long piece of string, roughly half a metre in length.
• Draw up the corners and edges of the cloth together to the top of the dumpling.
• Take your string and tie your cloth's edges and corners together tightly roughly in the centre of the length of string, leaving a little space between the top of the dumpling and your knot to allow the pudding to expand.
• Place a small plate upside down in the base of your pot, this should be able to withstand heat.
• Lift your newly tied clootie dumpling and carefully place it into your pot.
• Tie the dumpling to any panhandles on either side using the excess string.
• Tip boiling water around your dumpling until the dumpling is submerged up to the knot. Your dumpling may float a little, this is perfectly fine.
• Place the lid of your pan on at a slight angle allowing for steam to escape and set the heat to keep the water gently simmering.
• Leave to simmer for 3 hours. The water level should cover your dumpling at all times so do add more boiling water to make sure it's completely covered if required.
• Once your dumpling is cooked take your colander and place it in your sink. Carefully take your dumpling out of the pot and place it in the colander allowing any excess water to drain off. Make sure you don't move the cloth from the surface of the dumpling at this stage as you may rip the skin.
• Preheat your oven to 180°C or 356°F, approx gas mark 4.
• Once drained pick the dumpling up by the knot (carefully as it'll be hot) and place on a large chopping board or clean heat proof surface.
• Using a sharp knife or scissors and cut the string at the top of the cloot.
• Very carefully peel back the cloot from the dumpling. it is crucial at this stage that you don't remove the skin formed by the flour. We used the back of a spoon to help keep the skin attached.
• Once the cloot is removed, place your dumpling on your baking tray knot side down and pop it into your oven for 5 -10mins or until the skin has darkened. Don't be tempted to leave it in too long as this can dry out the dumpling.
• Serve with custard or cream!

MICROWAVE CLOOTIE DUMPLING

Steps:

• Into a heavy pan place the following ingredients; water, spices, fruit, sugar, butter and treacle.
• Bring to a boil and simmer for 1 minute only; remove from the heat.
• Stir the eggs, flour, and bicarbonate of soda into the mixture. It will appear to start cooking the mixture. Do not worry.
• Put mixture into pudding basins which have been lined generously with cling wrap. Wrap should flap over the sides of the basin; tap to get rid of air pockets.
• Place into the microwave for about 7 minutes. Do not cover the top with the cling wrap.
• Each microwave is different and, depending on size and power, you will have to use your own judgement.
• They are ready when a skewer comes out clean and feels firm on top.
• Now it's up to you. Play around with the sizes and make individual ones (approximately 2 or 3 minutes) or play about with the fillings.

MICROWAVE MEAL-PREP LASAGNA RECIPE BY TASTY

Steps:

• In a small bowl, mix the ricotta, spinach, parsley, one tablespoon of Parmesan, salt, and pepper until combined.
• In the glass container, spread a layer of tomato sauce. Top the tomato sauce with the lasagna noodles.
• Cover the noodles with a layer of the ricotta mixture, then mozzarella.
• Continue with another layer of noodles, ricotta, tomato sauce, then mozzarella. Repeat.
• Cover the top layer of lasagna noodles with more tomato sauce and a layer of mozzarella and Parmesan.
• Place the lid on the glass container, without sealing it closed.
• Microwave for 7 minutes or until the cheese is melted through.
• Remove from the microwave carefully, the container will be hot!
• Allow to cool and refrigerate, or serve immediately.
• Enjoy!

6-MINUTE MICROWAVE LASAGNA RECIPE BY TASTY

Steps:

• Break the lasagna noodle sheets into roughly 1-inch pieces. Transfer to a medium microwave-safe bowl or large mug and pour in enough hot water to cover the noodles by 1 inch. Microwave for 3 minutes on high power under tender. 2.
• Drain the noodles.
• In a small bowl, stir together the ricotta, spinach, and salt.
• Spoon 1 tablespoon of marinara sauce into the bottom of a large mug. Add a layer of noodles. Spread 1 tablespoon of the ricotta mixture over the noodles in an even layer. Top with 1 tablespoon shredded Italian cheese and then another 1 tablespoon marinara. Repeat with remaining ingredients. For the final layer, top the noodles with 2 tablespoons of marinara and the remaining shredded cheese.
• Microwave for about 3 minutes, until the noodles are cooked through and the cheese is melted. Let sit for 1-2 minutes to cool slightly.
• Garnish with fresh basil, Parmesan, and dried basil, if desired, and serve.
• Enjoy!

CLOOTIE DUMPLING IN THE MICROWAVE

Steps:

• put the first 8 ingredeints in a microwave bowl and heat till butter has melted. add flour and baking powder and mix. then add eggs and mix well. have a 2 liter microwave safe bowl lined with plastic wrap and pour in mix. set timer for 8-9 minutes, checking and turning bowl every few minutes so that it does not get hard in places. allow to cool. enjoy with butter or plain and a nice cuppa tea.