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.


It you have tried the ceviche you should definitely try this recipe. It has a real kick and it is claimed that it makes you become a tiger (I'll leave it at that). Particularly recommended for any non-tiger mums who have recently been put in the spotlight.  It is the revival of the  'Blame the Mum' club (from non tiger mums to muslim mum). My children  - and, regardless of the type of mum you are, I bet you that also yours…- have been members of that club pretty much since they were born!

You need:
- 150 ml of the leftover liquid of ceviche
- 150 ml fish stock (you do this just by boiling fish bones and an onion for 30 minutes - just ask a fishmonger to give you a few bones. it is best if you do it with flat white fish. After 30 minutes get rid of the bones and sift through  colander)
- the juice of an orange
- 6 leaves of celery (the leaves, not the stalk)
- 200 gr red onion
- a spring onion
- the juice of a lime
- a teaspoon of coriander leaves
- a red chill
- 6 raw prawns (much better if shelled) - you can also substitute the prawns for 120 g of white fish.
- sea salt

Boil the prawns (2-3- minutes in hot salty water). Take the shells off and mix the prawns, heads (squeezing them a bit) and shells with the orange and lime juice and a pinch of sea salt. Let them rest for 5 minutes in the fridge.  Take the heads and shells off. Put the juice, prawns, ceviche liquid, fish stock, celery leaves, onion, spring onion, coriander leaves and chilli in a blender and blend until smooth. Put back into the fridge until you serve it (it only lasts for a few hours). If you find it is too strong then add a few ice cubes.

You can serve it as a cold soup in bowls. Or in glasses as an aperitif (in which case it is good to shift it through sieve so that the liquid is smooth).