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.


I know I am boring you with beetroot, but I still have some in the fridge. The recipe for this dip was given to me many months ago by my brother in law, but I may have altered it as I could not remember all the ingredients by heart. The children liked-ish it, though they would have liked it even more if it did not look so pink.

You need:
 - 2 small beetroots or a big one.
- a tin of sardines
- a pinch of paprika
- an onion (diced very thinly)
- two table spoons of sour cream
- a table spoon of chopped dill
- a pinch of salt
- a pinch of pepper
- juice of half a lemon

Start by peeling the beetroots and boiling them in water (for a good 5 minutes or until tender). When the beetroots are cooled down, chop them very thinly, i.e. once you think you are there, keep chopping for another couple of minutes. Then cut the sardines in really small chunks and add them to the beetroot. Add  all the other ingredients and put them in into the fridge for at least 20 minutes so that it thickens up.

If you like dips with a kick you may want to add a teaspoon of horseradish sauce.

And you can do this all in a  food processor but then you will loose the texture of the ingredients.

The mess that children can make with beetroot is indescribable, so best if they just look rather than help…


I came up with this recipe in an attempt to deal with a surplus of beetroot in our house. My children said it was 'nice' which is a real compliment when applied to beetroot, as it is not one of their favourite vegetables or even remotely close to it. It also also very easy to make. 

You need:
- a big beetroot (or three small ones)
- a tablespoons of olive oil - plus more to 'paint' the pastry
- 8 sheets of filo pastry
- a packet of feta cheese
- a handful of pine nuts
- two teaspoons of parsley - chopped 

Peel and grate the beetroot (best is to wear latex gloves for this or you will end up with pinky fingers for a couple of days) In a frying pan heat the oil, add the beetroot and let it all fry for 10-12 minutes until the beetroot is soft (there are many varieties of beetroot so the only way to do this properly is to taste a bit to see whether it is  soft or not). When the beetroot is cooked, take it off the heat, crumble the feta and add it to the pan. Then add the pine nuts and parsley. I did not add any salt, but you may want to check whether this is salty enough for you. 

Preheat the oven at 200 degrees. 
Lay a sheet of filo on top of a clean tea towel. Paint it with a tiny bit of olive oil. Put another filo sheet on top and paint it again with the oil. Keep going until you have used all the filo sheets. 
Pile up the beetroot mixture along the length of the pastry on the closest side to you. Roll it up so that you enclose the mixture in the pastry. Tuck the ends in and bake for 18-20 minutes until it becomes golden. 

As anything with filo, very delicious.