Peachy Green Tea Spritz

15 August 2024

Summer is that time of the year when you just want to kickback and enjoy a sundowner or two. As the heat of the day begins to recede, there’s nothing better than a refreshing fizzy cocktail.

In KCC’s great tradition of unusual summer drinks, that in the past have included the Hibiscus Heat Haze, the Mesudiye Mule, Dark Shadows:The Cocktail, Summertime Meloncoolia and the Prickly Pear Pick-Me-Up, this year is no exception with this offering, a Peachy Green Tea Spritz, that combines homemade peach vodka with cold green tea and tonic water.

Start by stepping peach slices in vodka in a glass jar – leave in a cool, dark place for a least two weeks. Brew a pot of your favourite green tea, let it cool, and then add 100 ml to 25 ml of peach vodka in an ice-filled glass. Top up with tonic or soda water, kickback and relax!

Courgette GrillFest

24 July 2024

With the rain finally relenting here in Almaty, Kazakhstan, it’s time to hit the great outdoors for the BBQ season. Courgettes, zucchini to our North American friends, are in their prime at the moment and this versatile vegetable makes a great addition to a barbecue platter.

One thing about courgettes is that they contain a lot of liquid, so before cooking you can remove some of the excess by cutting the courgette into two slices down the middle and then use a knife to cut diagonals into the fleshy side. Sprinkle with salt and leave for 30 minutes then squeeze out the excess liquid.

Pour some olive oil over the courgette halves into the diagonal cuts and then cook on the grill, turning to brown both sides. These courgette slices can also be baked in a hot oven (180 c) for 30 minutes or fried in a pan until browned. We served them with some parboiled new potatoes, finished on the grill, and a slab of char-grilled halloumi. Add a green salad for a great outdoor meal.

Summertime Cocktail: Hibiscus Heat Haze

27 July 2023

As the July heat builds up here in Almaty, where daytime temperatures are heading for the high 30s, we’ve been looking around for some cold drinks to chill down a bit.

We’re not fans of overly sweet drinks here at KCC so this tart hibiscus and cinnamon cold brew really hits the spot. It’s a refreshing brew that will help you keep your cool in the heatwave.

It’s easy to make – put 15g of hibiscus flowers and a cinnamon stick in a 1 litre glass jar. Add cold water to the top of the jar and leave overnight in the fridge. Strain off the leaves and cinnamon stick and serve with ice. Add more water or some sugar or honey if you find it tastes too tart.

For a summertime cocktail, fill a tall glass with ice, add 10 raspberries, 100ml dry vermouth, 100ml hibiscus cold brew and top up with sparkling water. Add a shot of white rum or brandy to give your Heat Haze an extra bit of oomph.

Asparagus in the Ascendency

3 June 2022

It’s that asparagus time of year, a herald of early summer, although you wouldn’t know it in Sweden, where the weather remains distinctly chilly.

Spears of destiny – stir fried with broccoli and red onions

We wrote about asparagus in our very first post, a bulgur risotto, back in 2016. Already this summer we’ve come across locally grown varieties in Kazakhstan and Sweden.

These tasty spears are great in a vegan stir fry served with rice or noodles, or if you eat eggs, then you can turn it into an omelette or a quiche.

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KCC at 80: Sketches of Spain

30 August 2018

Welcome to the 80th edition of your favourite veggie food blog Knidos Cookery Club – we’re celebrating with a glass or two of Tinto de Verano, a close cousin to Sangria that’s a lot easier to make.

20180828_193210 — Tinto de Verano with lazy patatas bravas

It’s a drink that sums up the lazy, hazy days of summer. Put some ice cubes in glass, add a glass of red wine and a slice of lemon and top up with soda water or lemonade, no need to chop up all that pesky fruit like in Sangria.

KCC is currently on a fact-finding mission on the Iberian peninsula, taking in the tapas trail in Andalucia and walking the paella path on the Costa Blanca – we’ll be decoding some dishes from these trips at a later date on KCC, in the meantime enjoy the last days of summer with a lazy pinto of Tinto de Verano.