Salade Niçoise

The art of poaching eggs really deserves its own post some time. But what better role for a good poached egg (post-asparagus season, anyway) than as the proverbial cherry topping a salade Niçoise?

Courgette omelette with mozzarella

This omelette came out as a bit of everything, but in a way that worked. The mozzarella could be substituted by grated parmesan or manchego. Depending on the size of your pan, you may need to prepare this in two batches. Serves 2.

one medium or two small courgettes

three eggs

some milk

a ball of good-quality mozzarella

garlic, minced

fresh chilli pepper, seeds removed and cut into small rings

sweet smoked Spanish paprika (optional)

some torn basil or parsley

Thinly slice the courgettes on the diagonal. Thinly slice the mozzarella. Fry the garlic and chilli, then add the courgettes in one layer and allow to soften. If you’re using basil, you can add it now or at the very end. Beat the eggs with some milk and salt, and pour over the softened courgettes (the egg mixture should slip between the courgettes, but not cover them completely). Immediately distribute the mozzarella over the omelette and dust with the sweet smoked paprika. Cover the pan and let the omelette set. If using parsley, add after the pan has come off the heat. Serve with crusty sourdough bread and a green salad.

lush life

or, the elegance of an omelette as a solitary dinner.

ignore everything everyone ever told you about drinking alone (except what nigel slater told you about drinking alone, which is that you should ignore everyone who says you shouldn't drink alone) - some bread, an omelette and a glass of wine is just about the perfect meal for one. lush life. wear a black dress and some heels for the occasion. or better yet, go barefoot.

- anne

Swings and roundabouts

Really, food blogging is a kind of matchmaking. Enticing people to flirt with techniques, ingredients and combinations they wouldn’t have picked for themselves. Introducing a new best companion for summer evenings or cold winter nights. Prompting a discovery that may be the beginning of a long-term bond.

For me, this certainly is what I love about talking to people about food. For a large part, it’s even what I love about cooking. And it very much is what I hope writing here can be.

One part of this, of course, is the adventurous part. Seducing you to try new things that might remain new for a long time, because they’re not the kind of thing you would eat every day. Unfamiliar flavours to get to know slowly. Surprises. Those are great. But I think I’m even more excited about the other part – the food friendships, if you like. The kinds of dishes you find yourself returning to again and again. Things to add to your stack of go-to recipes, to replace the curry-from-a-jar that’s more for convenience than because you really like it, or the pasta with tomato sauce because you can’t think of anything else, or the fried egg because the fridge is empty. Some new recipes with the potential of becoming weekday favourites. Or rather, a stack of go-to ideas that can form the basis of meal after meal without getting old. Something like this plus something like that, in this kind of way. That’s one thing I’m excited about: introducing you to my own favourite ideas to build on, hoping that each of them might win just a few hearts and find its way into a few repertoires.

So here’s a current favourite, a typical case of more-an-idea-than-a-recipe, from Heidi at 101cookbooks, who may well be the queen of the genre. A senator of the genre, at the very least. (Not to mention exceptional at photo-powered temptation… you’ve been warned!) This particular idea is for a tortilla stuck to a fried egg base, then filled with a dollop of yoghurt and a bunch of fresh herbs. It’s as simple and quick as any recipe you may resort to when short on time or energy, but at the same time filling and fresh. It is a very versatile starting point – the tortilla can be a soft taco or a wholewheat Indian chapati (both freeze very well, so you can have them at hand any time), the dairy can be yoghurt, sour cream or crème fraîche, and any kind of fresh herb is great. I like coriander or basil, or large quantities of flat leaf parsley. Even some baby leaf greens would go well.

The original recipe leaves the tortilla fairly soft, but I prefer to fold it early and cook both sides till they’re crispy. I really like the different textures this method produces, though you do end up with a firmer egg. You win some, you lose some. (Or, as I heard a mother teach her four-year-old at the bus stop the other day, ‘swings and roundabouts’. I love that expression.) Plus, it’s easy to make up for the loss of moisture and general runniness by adding a good spoonful of yoghurt inside the tortilla, instead of on top. Great with a green salad, or chopped cucumber and tomatoes.

Quesadilla with egg, yoghurt and herbs

It’s easiest to fry the egg in a pan not much larger than the tortilla. Otherwise, some good spatula skills come in handy. Nothing difficult here, but timing is important, so make sure you have everything ready before you start. Serves 1.

2 corn tortillas

2 large eggs

feta or parmesan

yoghurt or sour cream (nice with some garlic or lemon zest)

fresh herbs

Beat the eggs with some pepper and salt. Heat up just a little bit of oil in a non-stick frying pan, and pour in half the egg. It should spread out thin, to roughly the same size as the tortilla. A larger pan may allow for two eggs at a time, but pour each egg separately, and leave enough space in between them. Let the egg set for 20–30 seconds. (Since this is a great recipe for when you’re too busy or distracted to do much cooking, and since eggs sitting next to a frying pan just ask to be broken into it, you will at some point accidentally put the egg in the pan without having beaten it first. If this happens, just break the yolk and distribute over the top of the egg right away, but make sure the bottom layer remains intact – you don’t want it scrambled.) While the top of the egg is still uncooked, lay the tortilla on top and press gently, so that it sticks to the egg as it sets. When the tortilla no longer comes off with some gentle pulling, flip over. Sprinkle with some crumbled feta or grated parmesan. Fold the quesadilla in half, and cook for another minute on both sides, so that the tortilla is crispy. Take off the heat, open up, add a spoonful of yoghurt and plenty of herbs, close, eat.

- Naomi