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 a nice and easy starter. We got the recipe  from my mother over Christmas. She had got it from the internet (since she has finally discovered it!) but I am afraid she could not remember the source.

You need:
- 15 french beans
- 2 carrots
- one large onion
- one courgette
- 2 eggs
- 210 ml of cream (we use single cream)
- salt
- black pepper
- 2 table spoons of olive oil

For the sauce:
- a bowl of mayonnaise ( see our 2 minutes mayonnaise recipe)
- 2 piquillo peppers

Preheat the oven at 170 degrees.

Dice all the vegetables (see size in the picture below). Parboil the beans and carrots during 6 minutes in boiling water. In a separate pan heat the oil and fry the onion for 5 minutes under low heat, then add the courgette over medium heat for another 4 minutes and then get rid of the oil.

Beat the eggs, add the cream,  the add all the vegetables and the salt and pepper. Put the mixture into a loaf tin covered with baking paper (no need to grease it) . Bake 5for 40-4 minutes at 170 degrees.  When you take it off the oven wait until the cake gets cold before you un-mould it.

For the sauce, blitz the mayonnaise with the piquillo peppers either in a food processor or with a hand held blender.