I remember the first time I made Scouse for my hubby. I was so nervous that I could never do the “National dish of Liverpool” justice and would never live up to his Mum’s standard! I’m happy to report that my Scouse is a roaring success in our house and is regularly requested by all of the family! Really easy to make and a great slow cooker recipe for working days. It also freezes and reheats well.
400g Diced beef
2 beef stock cubes (I use knorr)
half a Swede
1 kg Potatoes
Salt and pepper
Fry the beef in a little oil to brown before putting in the slow cooker.
Finely chop the onion, peel and cut the potatoes into large chunks, dice the carrots and Swede.
Add all of the vegetables to the slow cooker and sprinkle with the stock cubes.
Season with salt and pepper.
Add enough water to the slow cooker to just cover the mixture.
We enjoy couscous as a side dish alternative to rice, pasta and potatoes. It’s so quick and easy to make so I was pleased to find corn couscous in the free from aisle at the supermarket. it has the same texture as “normal” couscous but I find it a little drier so add a little olive oil and lemon juice. This recipe is a lovely summery spicy side dish which I often serve with chicken.
Half cup of corn couscous
1 red chilli
1 spring onion
Put the couscous into a cup and just cover with boiling water from the kettle. Let stand for 5 minutes.
Finely chop the chilli, spring onion and coriander.
transfer the couscous to a bowl and fluff up with a fork.
Add the chopped chilli, onion and coriander and toss to mix.
Drizzle over a little olive oil and the juice of half a lemon. Toss again to mix.
Whilst in lockdown the smallest Braithwaite and myself have been busy getting our bake on. These cinnamon biscuits have gone down a storm! Really easy to make and very delicious. She particularly enjoys dusting them in cinnamon sugar at the end!
175 g Dairy Free spread (I use vitalite)
100 g Caster Sugar
225 g Plain White Gluten Free Flour
1.5 tsp Ground Cinnamon
Quarter teaspoon xanthan gum
Cinnamon Sugar for coating and topping
30 g Caster Sugar
1 tsp Ground Cinnamon
Makes around 16 biscuits
Cream the butter and the sugar together.
Combine the flour and the cinnamon. Mix thoroughly into the creamed butter and sugar until you’ve got a solid mass of biscuit dough.
For the Cinnamon Sugar: Mix the sugar and cinnamon together then leave in a dish to one side.
Line a baking tray with greaseproof paper.
Divide the dough into approximately 16 equally sized balls rolling each ball between the palms of your hands until it’s spherical, then toss to coat in cinnamon sugar.
Keep the left over cinnamon sugar to dust the baked biscuits.
Place the sugared balls of dough on the baking tray and press down with your fingers to flatten out.
Bake the biscuits for 20 – 25 minutes, until they’re turning golden and have cooked through.
Remove from the oven dust with any remaining cinnamon sugar before cooling on a wire rack.