Oh dear. I really am hopeless at blogging! Many apologies once again for the lack of activity recently; days just seem to fly by. And it’s nice to see that spring seems to have finally sprung, and we’re experiencing less rain here in Belfast than we normally do. I even saw a little bit of sunshine today as well!
So, in celebration of the approach of summer (yay), I decided today’s post should be a Thai noodle salad that I’ve sort of pinched from work. It is lovely and summery and light, and works well as a starter or side (or just in a huge bowl by itself, as is my preferred method of consumption).
Thai Noodle Salad
(serves 4 as a side, or 2 as a starter)
- 200g dry egg noodles
- 2 carrots
- 1/2 red pepper
- sesame seeds
- 2tbsp coriander
for the dressing
- 1tbsp sesame oil
- 1tbsp rice wine vinegar
- 1tbsp honey
- 1tbsp lemon juice
- 1tbsp cool water
- salt and pepper, to taste
1. Boil the noodles, drain and leave to cool completely. Combine the dressing ingredients and whisk together until well-mixed. Leave aside.
2. Peel and chop your carrots julienne (ie. into thin strips), and chop the pepper into small cubes. Toss together with the noodles, add the dressing and coriander and toss again to thoroughly coat the noodles with dressing. Serve and top with sesame seeds.
As you may have heard on the news (or noticed by looking out the window!), the UK is currently enjoying typical balmy springtime weather. Not. Belfast is currently being blown away by crazy winds and hiding under a foot or two of snow – which mightn’t sound too awful, but almost all our electricity sources are above ground, and the aforementionned crazy winds are playing havoc with our lecky system and a lot of the city is without power.
My dad and I were lucky enough to have the day off work yesterday, and my mum was even luckier to have been granted a snow day, so the whole fam were enjoying the day being snuggled up under copious blankets and drinking countless cups of tea. I was feeling very lazy and, come lunchtime, felt an assembly-job, rather than a gourmet meal, was in order. So I produced this little belter, which is just continental enough to make Belfastian unfortunates who are also snowed into their domiciles feel better. Close your eyes, take a bite and think of Sicilian sun. Aaaah, much better!
Serves three hungry hermits
- One bake-at-home ciabatta loaf
- 2-3 tbsp basil pesto
- 6 slices Italian ham (I used prosciutto but choose what you like)
- 2 salad tomatoes
- 1 ball mozzarella
1. Bake your loaf according to the instructions on the packet and leave to cool slightly. Preheat the grill to 200⁰C while you assemble your bruschetta.
2. Slice the bread in six and set flat. Spread the pesto on each slice, then pop on the ham. Slice the tomatoes and mozzarella and top the bread with them, with the cheese on top.
3. Place the slices on a baking sheet and grill for 5mins or so, until the cheese is melted and bubbly.
4. Munch away and think of summer.