Jamie's electro pea and broad bean fritters

I tell you what, I'm loving this digital reader caper!

Since we last spoke (ie. since I last blogged), I've gone crazeee! downloading books and magazines to read on the e-tablet.

I started by getting copies of books that I already have in hardcopy, that are great reads but a bit bulky, eg. Bill Bryson's Down Under, numerous Jilly Coopers. These are perfect on an e-reader.

Then there are the 'nostalgia' books, the ones I remember reading when younger and that still hold an allure, eg. Georgette Heyer, Mary Stewart, still thinking about getting the Trixie Belden series.

And the new books that I've held off buying till now because I didn't want more dead trees clogging up the house, eg. The Churchills by Mary Lovell (excellent gossipy biography) and the Agatha Raisin books (about a crime-solving, retired PR lady; just starting my first one and am really enjoying it).

Last, but definitely not least, there are the COOKBOOKS! Well, actually, I'm still hesitating over a lot of books, so I've only downloaded the free ones. Some are better than others when it comes to electronic reading. The Neil Perry Rockpool Bar and Grill book is a fine example of digital form, with embedded videos on how to prepare certain dishes. Others books, I found, look like they've just been scanned in and are nothing special. This may be due to them being free, but it will make me think twice about getting the e-version of them.

Ooh, and I mustn't forget the MAGAZINES! I've bought Super Food Ideas (only 99cents!), Gourmet Traveller, Martha Stewart Living, BBC Good Food, Donna Hay, MasterChef... and many more. My fave is Donna Hay because it has great recipes (naturally), the first issue is free, and it takes advantage of the digital format by having animations that make the food look extra beautiful.

This recipe is from the Jamie Oliver Recipes app - you get 10 recipes for free, then you can buy packs of additional 10. It's a bonus that the recipes have nice how-to pictures and you can even email a list of the ingredients to yourself.

Pea and Broad Bean Fritters

serves 2

Ingredients

85g frozen peas

85g frozen broad beans

1 egg

60ml milk

1 tsp baking powder

80g plain flour

salt and pepper

35g pecorino or parmesan cheese, grated

100g baby cherry or roma tomatoes

20g black olives

1 tblsp thyme leaves

50g mixed salad leaves

Method

1. Put the frozen peas and broad beans into a heatproof bowl and pour over boiling water. Wait 30 seconds, then drain in a sieve. Peel (double-pod) the broad beans. Set aside.

2. For the batter: In a mixing bowl, whisk the egg, milk, baking powder, flour, salt and pepper until well combined.

3. Combine the drained peas and beans, together with the pecorino, into the batter. Mix well. 

4. Heat a tablespoon of olive oil in a large non-stick frypan over medium heat. Cook fritters in batches by adding 2 tablespoons of the batter to the frypan. Don't let the fritters touch each other. Cook fritters for about 2 minutes on each side, or until golden. Transfer to a plate when cooked.

5. For tomato salad: Roughly chop the tomatoes and combine with the olives and thyme.

6. To serve, place some salad leaves on a plate and top with the fritters and tomato salad.

Preparing the fritters, with ipad instructor and Tabitha cat observer.

Chop some tomatoes and olives and thyme for accompaniment to the fritters.

For a rustic look, serve on a clean wooden board.

Very colourful and easy to make.