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 good way to prepare a lunch for the family on a budget. You need:

- an onion (diced)
- a red pepper (diced)
- a carrot (diced)
- 3 or 4 florets of broccoli (cut into bite size portions)
- half a courgette (diced)
- a couple of handfuls of frozen peas
NB.-except for the onion, the vegetables above are purely indicative, just use any leftovers you have in the fridge: beans, courgettes, green peppers, yellow peppers, butternut squash…

- a pinch of saffron  (if you do not have this of cannot afford it try yellow powdered food colorant instead, which is what most Spanish people use for paellas)
- a clove of garlic (do not peel it)
- half a lemon
- a pinch of parsley (chopped)
- salt
- a bay leaf
-3 tablespoons of olive oil
 - 400 gr rice (either the '10 minutes cooking' long rice that most supermarkets now sell or the normal long rice american variety)

Heat the oil in a shallow wide pan (medium heat). Add the onion, wait for a couple of minutes, then add the peppers and carrot and toss it all for a minute more or less. Add the other vegetables and parsley, reduce the heat and let it all fry for 6-7 minutes until the vegetables start burning on the edges.  Then add the half a lemon (with the flesh side down), wait for a minute and add the unpeeled clove of garlic. Add the rice and let it all fry for a minute or two. Add 580 ml of hot water, but before you add it put a bit of the hot water in a cup and dissolve the saffron or colorant in it. Add all the water to the rice. Add the salt and a bay leaf and let it all simmer for 10 minutes if you are using the 'fast rice' variety or 20 minutes if you are using normal rice. When all the water has evaporated take the pan off the heat and cover with a clean kitchen towel for a couple of minutes so that the rice rests. Discard the lemon and open the garlic clove (which should have become a garlic paste that you can mix with the rice) before serving it. Serve it with lemon wedges and if you wish with a  bit of mayonnaise mixes with a tiny but of grated garlic (which makes a fake 'alioli').