| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
First, Taste |
4 |
servings |
INGREDIENTS
|
|
Fresh soup of your choice |
| 1 |
|
400 gram can borlotti beans; drained and rinsed |
| 175 |
g |
Plain flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Bicarbonate of soda |
| 115 |
g |
Cornmeal or fine semolina |
| 200 |
ml |
Natural yoghurt |
| 2 |
lg |
Eggs; beaten |
| 3 |
tb |
Melted butter |
| 2 |
tb |
Pesto sauce |
| 85 |
g |
Parmesan cheese; grated |
INSTRUCTIONS
PESTO COBBLERS
Preheat the oven to 200C/400F/gas 6. Combine the beans with the soup and
heat gently. Put the warm soup into 4 ovenproof serving bowls.
In a large bowl stir together the flour, salt, baking powder and
bicarbonate of soda. Stir in the cornmeal or semolina and set aside. In a
smaller bowl, beat together the yoghurt, milk, eggs and melted butter.
Lightly combine the yoghurt mixture with the dry ingredients, then fold in
the pesto. Take care not to over-mix - the pesto should still be in
streaks.
Spoon a dessertspoon of the cobbler mixture on to each bowl of soup and
sprinkle each with parmesan. Place in the oven for 10-15 minutes or until
the dumplings have risen and are golden brown.
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