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 very similar to 'membrillo' but it has a more delicate taste. My grandmother made this every year with the apples from her farm (she also made her own sheep milk cheese…though I helped her many times to stir the milk I, regretfully, cannot remember her cheese recipe)

You just need to follow our apple jam recipe but with more sugar.  For each kilo of apples you need 750 gr of sugar and half a lemon.  So peel the apples and cut them into cubes. Toss them with the lemon juice so that they do not get brown. Put them in a pan with the sugar and boil for around 40 minutes (first high heat and as soon as it bubbles reduce it to low heat). Stir it often with a wooden spoon. 

When the mixture gets brown put it into a tin or in a foil tray. Let it cool down and cover it with the tin  top or with the paper of the foil tray ( you can also do this in a plastic container really). If it is properly covered it lasts forever in the fridge. We made ours in September and it is still great in August.


This is easy to make as you use the yogurt pot for the measurements, so no need for scales. Most Mediterranean countries have a version of this cake.
You need:
- a 170 gr greek yogurt
- 4 eggs
- 1.5 teaspoons of baking powder
- 1 yogurt measurement of sun flour oil (we did this with lemon flavoured oil that we had once bought by mistake and never found a use for it. You can also do this with very mild olive oil)
- 3 measurements of yogurt of plain flour
- 2 measurements of yogurt of sugar
- 1 lemon
- a pinch of salt.

Preheat the oven at 180 degrees. Mix the sugar and eggs with an electric whisker. Add the yogurt and the oil. Then add the grated peel of the lemon. Separately mix the flour and baking powder and salt and fold the yogurt mixture  with the flour. Put it all into a round cake tin (greased with butter) and bake for 45 minutes.

If you do this with a standard 125 gr yogurt pot then use only 3 eggs and 1 teaspoon of baking powder. All other measurements remain the same. Keep the baking time to 35 minutes only.