I spent most of the afternoon making bread from a recipe on the BBC Good Food website. The result was a well defined loaf which I then served up with the regional delicacy ‘Blind Scouse.’ I have been making the scouse ever since I have found how cheap and tasty it is to make, served with a home baked loaf was divine. I also swilled down the fruits of my labour with a nice glass of J.P. Chenet – Colombard-Sauvignon. Delicious!
After a weekend of gloss painting the house. I decided to spend my Sunday afternoon making Blind Scouse (a local dish without meat) and Rhubarb Tart. My mum helped and afterwards we thoroughly ate like kings!
The stew was divine! Pearl Barley is a revelation for me, I will cook with that more in the future!