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.


This looks much more complex than it is. It is done in a matter of minutes only. It is a nice dish for both adults and kids with a bit of white rice on the side. You may want to avoid the peppers  for the children as some think their flavour is too strong.
For one person you need:
- a stake of cod (around 50 grs)
- olive oil
- one clove of garlic
- 1 roasted pepper (we use tinned peppers, preferably Spanish 'piquillo' ones which are widely available in supermarkets, though Italian tinned peppers are good too)
 - 2 tbsp of tomato sauce (preferably home made - see recipe in sauces' section - tinned unflavoured tomato sauce is also good)
- 50 ml white whine
- salt
- white flour
- parsley

Slice the garlic and fry it for 1 minute in the olive oil (do not let it get too golden). Take it aside. Salt the cod steak. Dust it with the flour and fry it for 2 minutes on each side (medium heat) in the same oil where you fried the garlic. Add the tomato sauce on top and then the white whine. Add also the peppers on top and then the garlic. Sprinkle a bit of chopped parsley on top and let it simmer all over low heat for 3 minutes. That is all.

As with all fish the kids need to clean their hands really well after touching the cod. One of my sons refused to touch the cod but after we dusted the steaks with flour they became much less intimidating...   


This is simplicity itself, but beware because the crackers are addictive.

You need:
-250 gr strong white flour
- 500 ml sparkling water
- 100 ml olive oil plus a bit more to drizzle over the crackers at the end
- 1 tsp salt
- half a tsp of black pepper
- rosemary (chopped) and sea salt

Mix together the flour, water, olive oil, salt and pepper until you get a pancake-like  batter. We did so with a hand held blender but you can also do it easily by hand.
Preheat the over at 200 degrees. Line a tray with grease proof paper and spread a very thin layer of the batter on top. Bake for 15 to 20 minutes until it turns golder/brownish.
As you take it out of the over sprinkle on top the sea salt, rosemary and drizzle it with olive oil. Let it cool (if you can) and eat.
The children really liked preparing this and they thought we had reached restaurant standards - there you go!