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.


We were not going to add any other post until next week. However we have just realised that, though we have 25-35 average page views per day, today we have had 2,368 page views just from Israel!! In case this person or persons from Israel are reading this post - can we ask you please to click on our adsense advertisement when you look at our blog again? if you really like our blog that much you can be the person that does take us to our £40 target and we would be so very grateful to you :-)

To get you there, there goes a Middle East inspired dish (with a Spanish twist). You need:
 - an aubergine: cut in round slices (half a centimetre thick)
- salt
- flour
- one egg
- olive oil ( a generous amount)
- salmorejo (follow our separate recipe)

Salt the aubergines. Coat them with flour. Beat the egg and coat the floured aubergines with the egg. Heat the olive oil in a non-stick frying pan  and fry the aubergines until they are golden turning them so that they get golden on both sides ( it should take 2-3 minutes on each side)  Put them over kitchen paper so that some of the frying oil is absorbed. Serve them with salmorejo so that you deep the aubergines in the salmorejo as you go. The acidity of the vinegar in the salmorejo goes really well with the oily aubergines.

Some people prefer to fry the aubergines after coating them in flour ( i.e. not using the egg). They become more like chips. If you do this serve them with a bit of honey (drizzled on top of the aubergines).