A friend at work had her leaving drinks last night. Cue too many vodka tonics and not enough, or any, food. Surprisingly I woke up sleepy but otherwise unaffected and more than ready for a quiet day of doing very little at all. Last week felt long. But it's over now and I can sit and relax and read and eat and finally, because I felt rude reading but not participating, join Twitter. Yes, I have succumbed and, so far, I like it.
I'm
here.
And after succumbing to the lure of the tweet I took my new
Makr bag for its first outing to the market. It coped admirably well with new season carrots, spring garlic, dried mushrooms, parsley, asparagus, lamb mince, sausages, prosecco, elderflower cordial, The Guardian, Bon Appetit, and Elle.
From there to home and to a lunchtime frittata
thanks to Shauna. Asparagus, eggs, spring garlic, semi-hard goats cheese, paprika. A glass of elderflower cordial. A smile.
And now?
Now I have important birthday business to be getting on with. My Mum turns 60 next week and at the weekend we will be heading to Sussex to have a small party in the garden, weather permitting, with good food, prosecco, and cake. That's my part. I know I'm making the cake but, so far, don't know what it will be.
I'm thinking a lemon layer cake with soft yellow buttercream and lemon curd. I might buy some sugar daisies to decorate the top. That's the easy part. First I have to read my baking books. Narrow down the choices. Find a recipe.
Any suggestions?
ASPARAGUS FRITTATA (with thanks to
Shauna)
Serve 1 for lunch on its own or 2 with salad and bread on the side
1 bunch of asparagus
1 stalk of spring garlic
1 teaspoon of butter or olive oil
3 eggs
About 20g of grated semi hard goats cheese (or parmesan)
sea salt and black pepper
a pinch of smoked paprika
Snap the woody ends off your asparagus, just bend and it will break at the natural point. Chop the asparagus into one inch pieces. Slice the pale end of your stalk of spring garlic finely.
Now beat the eggs with a pinch of salt and pepper and turn on the oven to around 180° C, if you're using a pan with an ovenproof handle, or the grill to medium, if, like me, you aren't.
Heat the butter or oil in a small frying pan and when it is hot add the asparagus and garlic. Move them about in the pan until the asparagus turns bright green and then pour over the eggs. As the eggs start to set around the edges lift the side of the frittata using a spatula to let the uncooked egg run underneath to set. When the top of the frittata is no longer runny sprinkle with the cheese and paprika and place either in the oven or under the grill for five minutes until the frittata is firm and cooked through.
Tip onto a plate and serve, either on its own as a meal for one or with salad and bread on the side so that you can split it between two.
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