Spicy Noodle Soup Packed with Greens

So I started my week with a cough, which has slowly but surely evolved in to the mother of all colds. Needless to say I’m desperate for a little R&R. What with copious amounts of shorthand practice and court visits filling my time (for those of you who weren't sure I’m a trainee journalist rather then a criminal), rest and relaxation days have been few and far between, but thankfully I have found solace in food, and particularly soup. 

This soup is perfect for those needing a good dose of vitamins to ward off all those winter nasties, the addition of the noodles saving this meal from becoming too health conscience. Add as much ginger and sweet chilli sauce as you like, and be sure to add more if you, like me, want to blast away a cold. 

This dish is also stupidly quick to put together, all the more important when you feel like your head’s going to explode...

Serves 1

1 clove garlic, peeled and finely chopped

half red onion, peeled and finely sliced

1/2 thumb ginger, peeled and finely chopped

handful of sugar snap peas

1 spring onion, sliced

handful of bean sprouts

two leaves of pak choi

straight to wok noodles for one

a bowls worth of chicken or vegetable stock

tsp malt vinegar

slosh of soy sauce 

1 to 2 tbsp sweet chili sauce (depending on taste)

large pinch of sugar

finely sliced cucumber, to serve

coriander leaves, to serve

1. Warm up the stock and add the vinegar, soy sauce, sweet chili sauce and sugar. Keep on a low heat whilst you prepare the greens.
2. Heat a small amount of oil in a frying pan, add the noodles and toss for 1 minute. Then add the remaining ingredients and toss for a further minute. You want the veg slightly charred but still crunchy. 
3. Put the veg and noodles in the bowl and pour over the stock. Serve with a sprinkling of coriander and scatter of sliced cucumber.

Grilled Halloumi with Fresh Tomato and Mint, served on Pita

There are a few things in life that I really can’t stand, late buses, spitting in the street, exams, that sort of thing. The flavour of raw tomato is another... or so I thought. Ben will tell anyone who’ll listen that I’m one of the most pickiest girls in the world, but really I’m not that bad. I do, however, have very particular requirements on a number of things, coffee for example, and now, it would appear, raw tomatoes. Because, for the first time in forever I ate a raw tomato and didn’t screw my face up at it. Brilliant. Well not quite, the special requirement is that it’s a firm, bright red Greek tomato, preferably eaten next to a pool or by the beach. I had hoped that any old tomato would do, but like good coffee, the alternative really doesn’t come close. 

The tomato in this recipe, I’m sad to say, didn’t quite meet my exacting standards, but I’m pretty sure anyone normal would like it just fine, and placed alongside all the other ingredients this dish is a real treat, simple to make and gorgeously vibrant in colour. 

Serves One as a lunch, or Two as a starter

8 thick slices of Halloumi

half a firm tasty tomato, cut into 8 slices

2 tsp dried oregano

1-2 Pita breads

small handful of fresh mint leaves

a good drizzle of extra virgin olive oil

1. Place the halloumi slices onto a baking tray or griddle pan (depending on which you have) and sprinkle with oregano and a little olive oil. Grill, or griddle, until golden brown. 
2. To assemble, place a heated pita in the centre of the plate, and alternate the tomato and halloumi, creating a fan effect around the bread. 
3. Drizzle with olive oil and scatter with mint leaves. 

Courgette Balls with Feta Dip

A couple of weeks ago Mum and I visited the Greek island of Mykonos, for some long overdue rest and sun. I’ve been to plenty of the islands in the past, but I must say Mykonos is probably one of the most beautiful of the lot. It also boasts some excellent restaurants with innovative Greek style menus. Avli Tou Theodori on the beach of Platis Gialos is one such example, and is well worth a visit if you are lucky enough to find yourself in the area. We visited twice, Mum opting for the same starter and main course on both occasions, it was just that good.

Avli Tou Theodori

This recipe is my take on the Zucchini and Tomato Balls served with Fresh Oregano and Feta Cheese Dip, and although I may not have the heat, the beach and the Greek hospitality, the flavours of this dish go a small way to lightening up my little Brighton flat on this most dingy July day. 

Serves One as a light lunch, or two as a starter

-for the courgette balls-

half a courgette, grated, deseeded and strained of excess water

1 clove of garlic, peeled and finely chopped

1 spring onion, sliced

thumb sized chunk of feta, crumbled

1 egg, beaten

small handful of fresh mint, chopped

2 tbsp flour

salt and pepper to taste

oil, to fry

-for the dip-

a good wedge of feta, crumbled

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1. Combine the courgette, garlic, spring onion, feta, mint, salt and pepper, and flour in a large bowl, then add the egg and mix.
2. Form into three or four flattish balls, and sprinkle with a little extra flour. Heat the oil in a frying pan and fry the balls for about 3 minutes in each side until golden brown.
3. Meanwhile, make the feta dip by mixing the dip ingredients in a bowl and mashing everything together using a fork to create a smooth consistency. 
4. Serve the balls alongside the dip.

Tomato, Chorizo and Pea Pasta

The second of my affordable weeknight recipes is a Tomato, Chorizo and Pea pasta for one. Made completely by chance, and open to your own interpretation, all of the ingredients were already to be found in my kitchen. When Ben works in the evening, I always find it really hard to work out what to cook for myself, I always prefer cooking for someone else rather then just for me. When I do create meals for one, they tend to be made with things that can be found in the house – sometimes this experimentation comes out great, and sometimes not so tasty. Luckily, on this occasion the balance of flavours was spot on, with the chorizo providing smokiness, the celery a little crunch, and the peas a burst of sweetness.

Serves 1

5 slices of chorizo sausage, roughly chopped

1 small stick of celery, chopped

½ an onion, thinly sliced

1 clove garlic, peeled and finely chopped

1 tsp dried oregano

a small handful chopped fresh basil, plus more to serve

Seasoning

Around 3 tbsp pasatta, depending on how saucy you like it

A handful of frozen peas

Enough pasta for one

1. Over a low heat and in a saucepan, gently cook the onion in a little olive oil. After 5 minutes, add the garlic, chorizo and celery and continue to cook gently for around 10 minutes, stirring regularly. Pour over the passatta and add the oregano, basil and season to taste.
2. Cook the pasta according to packet instructions, and when it is about 5 minutes from being ready, add the frozen peas to the sauce. Stir, and once the pasta is ready and drained, serve the sauce over the top, and garnish with a little more basil.