Mozzarella and Cannellini Bean Salad

So it's almost Summer, the suns out, I'm opting for the quicker dinners more and more often and the missus wants to eat a little more healthily too. I can't blame her, I did drag her round far too many burger joints on our recent trip away, as well as many a taqueria. Not to mention the heart attack inducing Roscoes House of Chicken and waffles. So when the request came in that we eat a little more consciously over the next few weeks, I naturally obliged.
The beaches here are so peaceful and with my cool bag topped up with a few cold beers I aim to make the most of the sunshine whilst it still hangs around. I've been growing courgettes again this year and the little ones, cut very thinly are a great addition to salads when raw and add a satisfying crunch to the mix. Anyway, it's sunny outside and I want to get out in it so here's a quick little salad I have been making recently, it's surprisingly filling. Stick it in a box and take it out with you. And close the door behind you on your way out.

2 tomatoes,
1 small courgette,
1 tin of cannellini beans,
1 red onion,
1 small yellow pepper,
1 large ball of mozzarella,
a good pinch of sea salt,
a crack of black pepper,
1 tbsp red wine vinegar
3-4 tbsp of extra virgin olive oil

Cut your tomatoes into 4, deseed and cut into thin strips, drop into large bowl. finely cut your onion, yellow pepper and courgette into wafer thin slices, drop into the bowl. Drain the cannellini beans and rinse under cold water in a seive before adding to the bowl of vegetables. Break and tear your mozzarella into thin short layers and add to the bowl. Add your salt, pepper, red wine vinegar and olive oil and toss with your fingers until well combined.

This salad is really fresh simply on it's own. Try swapping the mozzarella for tuna or some steamed mackerel with a little diced chilli.

Noodle soup

It's Friday night, the sun is staying out that little bit longer and my food cravings are gently beginning to change. The heavy and hearty pies and casseroles are getting pushed to the back of my mind whilst I look to repot the tomato and corgette plants I seeded just a couple of months ago. I'm keeping todays blog short and sweet. Just like the recipe, it leaves more time to do other things. Namely, drinking, talking and perhaps going for a wander down to the beach. Although that might be slightly optimistic on the daylight front.

This spicy noodle soup is easy and quick to make and leaves my mouth feeling fresh. They are quite simple, honest flavours which softly merge together to make a quick supper that isn't from a packet. I like to eat it with chop sticks which makes it last longer and also gives my body plenty of time to realise when it's full. I reckon chop sticks could shave a few pounds off me.


QUICK NOODLE BROTH

1 clove of garlic very finely diced
1 shallot very finely sliced
1 thumb sized piece of ginger, very finely sliced into short matchstick
1 ltr Chicken or veg stock,
3 cloves
2 star anise,
1 tsp crushed sichuan pepper corns
1 sheet of dried noodles,
150g roughly chopped shitake mushrooms,
10 raw prawns
Some fresh corriander, torn

In some sesame oil lightly soften your garlic ginger and shallot. Cover with your hot stock and bring to the boil. Add the star anise, cloves and sichuan pepper and leave for a few minutes. Drop in your mushrooms and simmer for 5 minutes. Add the noodles to the pot and cook to packet instructions.

Just as the noodles are about done, drop in your raw prawns and cook until they are all pink. Season to taste, stir in your torn coriander and serve in small bowls drizzled with sesame or chilli oil.