I think some book groups have a cook-to-impress thing going on. Wasn’t there something along those lines simmering away in the background of The Jane Austen Book Club? Well, in our book club there’s none of that! Five of us meet every month or so, and this month we met at my place. To discuss Truman Capote’s In Cold Blood. I did picture us sitting around a pitcher of Bloody Mary and crunching celery sticks as we dissected the Clutter murders! But we don’t do themed events either, and I’m no fan of tomato juice anyway – although it was a noticeable ingredient in the gazpacho earlier this month. Still, working at home today, so I made a herb & feta frittata – chives from the garden being the home-grown touch – after the recipe in Annabel Langbein’s Smart food for busy people. That has to be one of the most useful cookbooks ever written. Great tasting food, not time-consuming to produce. Perhaps it’s getting a little dated, if you follow food trends. After all, wasn’t frittata described as the quiche of the ‘90s? But maybe we’re a very ‘90s book group? Leastways, there was none of the frittata remaining when the others left.
Here’s the recipe … Heat 2 tbspn olive oil in a pan & add 2 or 3 potatoes (depends on their size; I think about 3 of the small-ish, so-called gourmet, boilers you get in the supermarket work well), diced into 1 cm chunks, cooking until just tender. 5 minutes? Add a clove or two of crushed garlic & cook another minute. Remove from the heat, and mix in 3 tbspn chopped herbs (it doesn’t have to be chives, though that’s what I’ve always used) & 100 grams of decent feta. Then add this mix to a large bowl in which 6 eggs have been lightly beaten. Season the egg & potato mix, combine well and return to the frypan, cooking over a low heat for about 5 minutes. Then under a grill for a further few minutes until it’s golden brown and set. Experience has taught me to leave it to cool in the pan until ready to serve. Then cut into finger food pieces, and serve still warm.