Brush up your Bruschetta Skills

2 July 2020

This week were honing in on a favourite Italian starter, bruschetta – slices of toasted bread served with a range of different toppings. We’ve opted for a heartier version using chunky slices of bread that can double up as a main meal when you add a salad of your choice.

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In Italy the slices of bread are toasted on a brustolinaa device made from sheet metal with holes on the bottom and a wire rack on the top (see pictures below taken from the Grand Voyage Italy website). This is placed over the heat source on your stove top and can be used to make toast, grill polenta and roast peppers, courgettes or aubergines.

Being unable to make it to Italy to pick up a brustolina at this point in time due to the pandemic, we’ve had to make do with our oven to toast the bread. Brush your thickly cut  slices with olive oil and a rub of garlic and cover one side with a topping of your choice.

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We went for capers, sun-dried tomatoes and black olives with thin slices of courgette and basil leaves for the first option and home-made guacamole, topped once again with thin slices of courgette and basil leaves, for option two. Simply leave in a hot oven (200 c) for ten minutes or so until the bread just begins to burn at the edges. Serve immediately with your favourite salad.

Lunching in a Time of Lockdown – A Simple Bean Salad

19 March 2020

Lockdown has arrived in KCC’s current base of Almaty, Kazakhstan as the battle against the spread of COVID-19 rages on. Entry to the city is being restricted, cinemas, bars, restaurants and many shops have been shuttered and food shops are only allowed to operate between 10.00 and 18.00.

While we haven’t seen much of the panic buying, except for runs on buckwheat, reported in other parts of the world ourselves, with city-wide quarantine looming it was a good opportunity to make sure our cupboards were well stocked up.

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The basic ingredients for KCC’s store cupboard bean salad – white beans, sun-dried tomatoes, olives, capers and red chilli flakes

Besides the usual bags of pasta, pulses, bulgur and rice and tins of tomatoes, beans and peas and packs of dried crackers, we’ve found the following items useful to have in supply: jars of olives, capers, sun-dried tomatoes and artichokes, olive oil, soy sauce, herbs, spices, mung beans, nuts, dried fruit and seeds.

Here’s a simple store cupboard bean salad to get us started. You’ll need a tin of beans, some sun-dried tomatoes, capers and olives. Add any fresh ingredients that you can get your hands on and dress with olive oil and vinegar or soy sauce.

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Voila – KCC’s store cupboard bean salad

With the staples listed above you can produce a healthy meal even if you have no way of cooking food as all the ingredients are ready to eat straight away (although the mung beans will of course need a few days to be sprouted into an edible form).

Zero Waste Tip: Don’t throw your spring onion roots away, instead use them to produce more leafy stems by following this tip from The Micro Gardener so you’ll have a ready-to-pick supply on your window sill to add to salads and soups:

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Ingredients (serves 2)

  • 250 g cooked white beans
  • 50 g capers
  • 10 black olives
  • 3 sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 teaspoon soy sauce
  • 1 teaspoon red chilli flakes (pul biber)

Method

  • Drain and rinse the beans, if using canned ones, and put in a salad bowl. Chop the sun-dried tomatoes and olives into small chunks and then add to the beans with the capers. Dress the salad with olive oil and soy sauce and sprinkle with red chilli flakes. Serve with bread or crackers.

Mr Alan’s Top Tips

18 May 2017

Knidos Cookery Club is just back from a flying visit to Uzbekistan where we met up with dilettante chef Mr Alan, who invited us round to sample his take on asparagus tips.

He’d tracked down some sizeable spears in Tashkent’s Alay, or Alaysky, bazaar and we added some first cold press Datça olive oil and some sun-dried tomatoes from the peninsula, which, with the addition of some toasted pine nuts and a smattering of grated pecorino cheese, made for quite a feast.

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Mr Alan’s way with asparagus

 

The asparagus tips, which are easy to bake and go well with potatoes, rice or pasta, were served up with a head of roasted cauliflower drizzled with truffle oil and roast new potatoes. Oh, and there was a duck and some fish for the carnivores, along with lashings of wine from Mr Alan’s cellar!

Ingredients (easily serves 6-8)

1 kg asparagus spears

200 g sun-dried tomatoes

50 ml olive oil

100 g pine nuts

50 g pecorino or similar hard cheese

One cauliflower, leaves removed

Truffle oil

Mixed dried herbs such as thyme or oregano

Method

Place a layer of sun-dried tomatoes on the bottom of a large baking dish. Arrange the spears over the top of the tomatoes, pour the olive oil on top, sprinkle some mixed herbs over the spears and grate the cheese over everything.

Bake in a hot, pre-heated oven at 200 c /gas mark 6 for twenty minutes or so until the spears are just beginning to char. Sprinkle the cauliflower with truffle oil and olive oil and cook for 30 minutes for so in the hot oven along with the asparagus tips. While the tips are baking, toast the pine nuts over a medium heat.

Serve the asparagus tips with the pine nuts alongside the cauliflower and potatoes and a bottle or two of your favourite wine.