Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


MINT AND STRAWBERRY ICE LOLLIES

I have been given a silicone ice lolly mould, which is such an improvement on the traditional hard plastic ones. There are countless combinations of fruit purees and yogurts that make nice lollies. One of my favourite ones is this:

- Make fresh mint tea by pouring boiling water over mint leaves (I use 'hierbabuena' which is slightly more delicate and floral than mint, simply because I grow it, which is easy because it grows abundantly and anywhere). Take out the leaves. Add a squeeze of honey and let it cool down.
- Separately mash the strawberries with a potato masher.
- Pour a bit of the strawberries on each lolly mould. Fill them in with the mint tea and let them freeze for 4-5 hours.


CORIANDER SAUCE

Been for a couple of days in Mexico, really short time, but enough to sample the delicious Mexican food. This is a sauce that works with pretty much everything: grilled chicken, grilled fish (both white and blue), salads, most raw veggies, boiled potatoes, or just as a dip with plain tortilla chunks or, as they do in La Mar in San Francisco, as a dip with chips (addictive), in which case you should make it more spicy by adding a few drops of tabasco sauce.

You need:
- two handfuls of fresh coriander (leaves and stalks)
- 200 g greek yogurt
- 200 g sour cream
- juice of one and a half limes (I love acidic flavours, but if this is two much for you just cut down on it)
- a good pinch of salt (I prefer sea salt for this, probably because it reminds me of margaritas, but fine salt works well too of course)
- one and a half green chile peppers (without seeds)
- a tiny pinch of ground cumin
- one and a half cloves of garlic
- 5 tablespoons of (not too strong) olive oil

Just put it all in a blender and blend until you get a smooth sauce. You can keep this for 5-7 days in the fridge.


LEMON AND CONDENSED MILK CAKE

And yet another lemon cake, this one with condensed milk, which gives it a really nice texture, and it means it lasts easily for two or three days.
You need:
- a small can of condensed milk (397g)
- five eggs
- 250 g flour
- two teaspoons of baking powder
- half a teaspoon of salt
- a teaspoon of vanilla essence
- 140 g sugar
- zest of two and a half lemons
- two tablespoons of lemon juice
- 275 g butter (room temperature)

Preheat the oven at 170 degrees.
Grease and flour the tin (we use a bundt cake one, but it will work no matter the shape).
Beat together the sugar with the butter with an electric whisk. Then add the eggs (one by one). Add the condensed milk, followed by the vanilla essence, lemon zest and lemon juice.  Separately mix the flour, baking powder and salt  (it helps if you sift it, but again, no big deal if you don't). Mix the flour mixture with the rest of the ingredients (folding it). Bake for 50 minutes to an hour.




LEMON BISCUITS

Still having too many lemons - so here goes another simple and really delicious recipe with them. It takes no time at all  - I made these for some guests who were coming for coffee just forty minutes before they arrived and I still had spare time.

Preheat the oven at 175 degrees.
You need:
-210 g plain flour
- 115 g butter (room temperature)
- one egg
- zest of a lemon
- juice of half a lemon
- half a teaspoon of baking powder
- half a teaspoon of salt 
- one egg
- a teaspoon of vanilla essence

Mix the flour, baking powder and salt. Separately mix the butter and sugar, beat well, then add the egg, and then add the lemon zest, lemon juice and vanilla essence. Add the flour mixture, mixing it all well. Put spoonfuls of the mixture on an oven tray covered with baking paper. Bake for 13-15 minutes.

If you want to make these even nicer make a simple glaze with 100 g of powdered sugar and around five tablespoons of lemon juice, just mixing it all well (it helps if you sift the powdered sugar, but don't bother if you are in a rush). Just pour the glazing with a spoon over the biscuits when they are cold (I cannot stand glazing, which is after all pure sugar, so I put as little as possible and don't bother about making them pretty - in fact the more uneven they are the more home-made they look) 


COURGETTE FLOWERS

There are a delicacy. Totally seasonal, so if you see them just buy them. In California where I now live you can get a big bag of them for five dollars, which is not bad (together with petrol about the only thing relatively cheap here).

You need:
20 courgette flowers
a tub of ricotta cheese
salt and pepper (to taste plus half a teaspoon for the batter)
a bunch of mint leaves
zest of half a lemon
75 g plain flower
two eggs
half a teaspoon of bicarb
125 ml very cold fizzy water
A generous amount of oil to fry the flowers (I use 50% soft olive oil and 50% sunflower oil)

Wash the flowers carefully so that you do not break them. Combine the ricotta, salt and pepper, mint leaves and lemon zest. Put the mixture into a pipping bag and stuff the flowers with it. Separately prepare a batter by combining the eggs, fizzy water, half a teaspoon of salt and bicarb. Heat the oil in a small deep pan (medium heat). When the oil is hot dip the flowers into the batter so that they are completely covered with it (a bit messy, but not difficult) and fry them in the oil for one to two minutes on each side or until golden. It is easier to do this in small batches of 4-5 flowers at a time.
Eat them immediately.




 

LEMON MOUSSE

We are on a lemon recipes roll. This one is incredibly simple.  You just need:
- a jar of lemon curd (either make it with our recipe http://www.mumandsons.com/2015_05_03_archive.html or buy a good quality one)
- 2 egg whites
- 200 ml double cream
- 100 gr sugar (I do not like this -or anything else- too sugary, but you can add more sugar if you have a sweet tooth)

Whip the egg whites. Add the sugar (one spoonful at a time) while you keep whipping so that you get a meringue like consistency.  Separately whip the cream to soft peaks.  Add one spoonful of egg whites to the lemon curd and mix well. Then fold in carefully the rest of the eggs whites. Finally fold in the whipped cream. Pour the mixture into individual glasses, cover with cling film and refrigerate for a couple of hours. Take it off the fridge for 20 minutes before you are going to eat it. You can decorate it with blueberries, raspberries, lemon zest or mint.


LEMON MUFFINS

And yet one more recipe with lemons. You need:
- 300 g plain flour
- a pinch of salt
- one and a half teaspoons of baking powder
- half a teaspoon of bicarb.
- 200 g sugar
- 2 eggs
- zest and juice of one and a half lemons
- 85 ml milk
- 115 gr butter (melted)

Preheat the oven at 175 degrees. Mix all the dry ingredients but the sugar (flour, salt, baking powder and bicarb). Then mix separately the sugar, eggs, zest and juice of lemons, butter and milk. Combine both sets of ingredients loosely with a fork (do not over mix them). Put the mixture into muffin cases (10 very big ones or 12 normal ones) and bake for 25 minutes.