Impossible Omelettes

It's how it tastes that counts right?

Does anyone else in the universe find omelettes tricky to make? Supposedly the simplest thing in the world, quick and easy, I always find myself in an eggy mess, while everyone everyone else seems to produce beautiful golden folded omelettes with just the right amount of ooze. As someone who cooks a fair bit I know I should have mastered the art. But I haven't, and I fear it may be too late. Maybe I haven't got the right frying pan. Or maybe I'm just an egg moron.

This morning I thought I might give it another go, I looked in the fridge, decided I had sufficiently interesting fillings and got to work. A few minutes later I had a right mess going on, it had stuck to the pan, no chance of folding it over, but as it hadn't quite burnt, I mushed it all together, cooked it through and it tasted great, and it reassured me that it's what it tastes like that counts. You could make this with anything, chorizo, spring onions, cheddar, peas, tomatoes, spinach, smoked salmon, anything that goes in the dreaded omelette I suppose.

For what is essentially interesting scrambled eggs, that feed one: fry a small chopped onion in butter in a small frying pan until softened. Add three beaten and seasoned eggs, let it sit and cook for about 30 seconds, add chopped feta and parsley, scramble until cooked, stick a fork in it and repeat after me: 'I never liked omelettes anyway'.

Hooray for Hummous

Keep some in your fridge at all times

Surely everyone loves hummus? My love affair began as a fifteen year old, gobbling it down with too hot to touch pitta after too much vodka from the bar we'd snuck into hours before. So stylish. Always there on a picnic, good with tortilla chips, bread-sticks and vegetable sticks for the virtuous. Shop bought is ok, but like pesto, home made is so quick and easy, tastes infinitely better, is good for your health and your pocket. I was a bit loathed to put up a recipe for something so simple, but mates do ask how I make it, so I guess this is a way of testing whether or not they read the blog!

This recipe is enough for pre dinner nibbles for 4-6. Drain most of the water from a tin of chickpeas, (or soak and boil the equivalent) and throw into a wizzer. Add a few cloves of roughly chopped garlic, a teaspoon of cumin seeds, juice of half a lemon, salt and pepper, a pinch of dried chilli flakes and a massive long glug of extra virgin olive oil. Give it a wizz, how long depends on how smooth you like it. If if looks a bit dry add more oil. Now taste it. If its a bit bland, season more and maybe a bit more lemon, this is real trial and error stuff, but it should not be bland, rather vibrant and fresh tasting. Put in a dish, drizzle on some more olive oil and garnish with parsley/coriander and serve with hot pitta bread.

Might not be the most authentic recipe, I know you're supposed to use tahini, but I think it's tastier without. Keep it simple and you can't go wrong.