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.


You can make mayonnaise with any food rich in lecithin: from eggs to milk, brussels sprouts of broccoli. My children like this as a dip, or on the side of grilled chicken and salad, as a sauce. It also goes well with boiled eggs and white fish.  You need:
-500 gr broccoli
- 200 ml sunflower oil (or a very mild olive oil)
- salt
- two or three tablespoons of lemon

Boil the broccoli for 15 minutes until it is really soft. Put the boiled broccoli in a tall beaker and add the oil on top.  Blend it all with a hand held blender - start with the blender at the bottom of the beaker without moving it for a 40 seconds or so and then bring the blender very slowly up while keeping a steady hand. Then add the lemon and salt and blend for a couple of seconds again. You can also do this with a normal blender by blending the broccoli first and then adding the oil little by little.