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 is another recipe from my grandmother and it is always a success with the children. You can serve it with rice or with cous-cous though my grandma always served it with crusty bread.
You need:

- 4 chicken thighs
- 1 onion (chopped into in moon-like slices)
- 1 clove of garlic (also in slices)
- 1/2 a red pepper (chopped thinly)
- 2 carrots (chopped into small squares)
- 2 apples
- 2 table spoons of vinegar
- 1 glass of water
- 1 bay leaf
- salt
- oil

Put the oil (2-3- table spoons) in a pan and heat it under medium heat. Salt the chicken and fry it on all sides until if becomes golden. Take it out of the pan and reserve it for later.
In the same oil fry the onions, red pepper, garlic and carrots (first over high heat but then lower it) Add a little bit of salt to the vegetables. When the veg become soft add the chicken back to the pan. Wait for 3 minutes and add the vinegar. Let it bubble for a couple of minutes and add the water and bay leaf. Then cover the pan and let it all simmer for 20 minutes.
Peal and core the apples and cut them into quarters. Add them to the pan, cover the pan once again and let it all simmer for another 15 minutes until the apples are soft.
This dish tastes even better the following day.


You need:
- 225 gr self raising flour
- 100 gr butter cut into cubes
- 70 gr brown sugar
- 4 tablespoon golden syrup
- 2 eggs
- 300 gr of plums cut into cubes.

Preheat the oven at 175 degrees.
Mix the butter and flour with your hands until you get a breadcrumbs consistency. Add the sugar. Separately mix the golden syrup and the eggs. Mix them with the flour. Last, add the plums and mix well. Put it all into a greased and lined tin and bake for 45 minutes.