Saturday, September 29, 2018

Blind Scouse again! And a cookie cake!

I just love how easy it is to make and so comforting to eat!

Recipe for Blind Scouse
1 large onion chopped
3 large carrots sliced
4-5 small to medium yellow potatoes, quartered or halved
One or two small handfuls of pearl barley - soaked or not- I didn't have time to soak overnight. You can soak them in hot water for one hour if you want.)
1 tsp mixed dried herbs (Rosemary sage and thyme)
2 veggie stock cubes 
1 can white beans drained and rinsed
Salt and pepper to taste 

Sauté the onions and carrots in 2 tablespoons of olive oil. Cook until the onions are a bit soft. Add the potatoes, barley, herbs, stock cubes crumbled, salt and pepper and then cover with water. Bring to the boil and cook for a few minutes. Add the white beans, bring to the boil again and then lower the heat to simmer for 1 1/2 to two hours until vegetables are cooked and barley is soft. Add water if it seems too dry.
Adjust seasoning to your tastes.

I also made a giant peanut butter chocolate chip cookie cake. It's the recipe from 1000 Vegan recipes.

The texture was like a cakey cookie. It was pretty good but wish it was sweeter! 

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