The friends walk in groups of two or more abreast, arms locked, in an impossibly slow pace. The couples emerge on Sundays, mooching around, holding hands, erratically zig-zagging in the pavement, or abruptly stopping.
At the Korean grocery store
Kofta and tzatziki
Herb omelette
This morning I set out with the grand plan of making a delicious coucou, but I didn’t quite succeed. I was too cautious with the amount of herbs, added way less than I should have and so I ended up with a herby omelette, but actually that’s not a bad thing either!
Ingredients
- Eggs (about 2-3 per person)
- Herbs:
- Dill
- Chives
- Parsley
- Spring onions
- Oil for frying
- Hazelnuts
For reference, these are the herbs I used, before slicing them. Way too little!
Preparation
Takes about 30 minutes, for 2 people.
- Wash the herbs and remove any mushy bit if any. We want the best herbs for this!
- Then slice them sort of finely, with a knife or scissors, whatever is easier.
- I used already roasted hazelnuts, but if yours aren’t, lightly roast them now using a pan on a low heat, until they acquire some colour (I’m assuming you’re using hazelnuts without their skin on!).
- Crush the hazelnuts. I used a pestle and mortar.
- In a bowl, prepare the eggs: beat them until the yolks and whites are mixed.
- Add a generous amount of oil to a pan, then set on a high heat. When it’s hot, add the spring onions first as they’re the sturdiest of the set. Reduce the heat a bit. Stir to avoid burning the onions.
- When the onions are soft, add the chives, stir and wait until they get soft too.
- Add the parsley and dill, stir.
- Add the hazelnuts.
- Add the beaten eggs, mix everything nicely.
- Set a flat, wide dish aside. Oil it so it becomes a non-adherent dish. We’ll use it to flip the omelette!
- Using a spatula try to separate the omelette from the sides of the pan. When it stops breaking apart and seems pretty solid underneath, it’s time to flip it.
- Lift the pan from the heat, place it over the oiled dish and quickly flip it so the top bit is underneath now
- Lightly oil the pan again
- Using the spatula to kindly push, slide the omelette from the dish back to the pan. Holding the pan handle, give it a horizontal shake so the omelette stays flat and contents are nicely distributed (sometimes they can fold)
- You might need to flip the omelette a couple more times, just make sure it doesn’t get TOO dry
- And eat it!
I served it with one of the pitta breads from Thursday’s halloumi experiment, which IÂ toasted, sliced and infused with really great Spanish olive oil and some pepper and salt, plus also a few cute tiny tomatoes, because why not?
So, not exactly the kind of very green dish I thought I’d produce, but not bad either! It smelled and tasted great.