KCC’s October Squashfest

1 October 2020

With the temperatures tumbling in the second half of September, thoughts turned to the opening of the pumpkin season, which traditionally starts on 1 October in the world of Knidos Cookery Club.

There’s a definite chill in the air and we’ve even got the heating coming on two weeks ahead of schedule here in Almaty, Kazakhstan. So, it’s certainly time for some autumn comfort food.

We’ve combined the first butternut squash of the season with the summer’s last stand of courgettes and tomatoes and some minty halloumi cheese to come up with a roast that conjures up the pale green, orange and red hues of the falling leaves synonymous with this time of year.

Ingredients (serves 3-4 people)

  • 300 g Butternut squash 
  • 300 g Courgettes (Zuchinni)
  • Three plum (Roma) tomatoes
  • 200 g halloumi
  • One teaspoon cumin seeds
  • 50 ml olive oil

Method

  • Cut the butternut squash into 2 cm cubes – you can peel the butternut or leave the skin on if you wish. Cut the courgette into 1 cm slices and cut in half to make semi-circles.
  • Put them in an ovenproof dish, sprinkle the cumin seeds and pour the olive oil over the vegetables and mix well. Cover the dish with tin foil and cook in the oven at 150 c for one hour. Give the veggies a stir after 30 minutes
  • Remove the foil and stir well. Add the tomatoes, sliced into six wedges and the halloumi, cut into 2 cm cubes. Place these on top of the squash and courgettes and bake at 150 c for another 30 minutes or until the cheese starts to look charred.
  • Serve with a flat bread such as pita or chapati. You can bake some jacket potatoes in the oven with the roast veggies to make the meal more substantial or serve with pasta, rice, bulgur wheat or pearl barley.

KCC’s Lockdown BBQ – a char-grilled chapati feast

14 May 2020

After a couple of months of lockdown, a bit of garden envy is setting in as we hear about people getting outside and having barbecues. With no open space in the flat other than an enclosed balcony,  it was time to get inventive in order to get some char-grilled food.

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It’s barbecue time!

We’re fortunate to have a gas hob, so with some creative use of tin foil (some of it salvaged from last week’s chocolate fest!) and a rack from the oven, KCC came up with an improvised BBQ grill.

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A char-grilled platter

Use whatever vegetables are available – we had courgettes and green peppers, and cook them over the open flame, turning regularly. We grilled some halloumi as well. We cooked the jacket potato in the oven and made our own chapati, a flatbread from the Indian sub-continent, to serve with the indoor barbecue.

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KCC’s chapati: ideal for a BBQ

Chapati recipe (makes 4):

  • 150 g wholemeal flour
  • 75 ml water
  • 50 ml oil ( we used olive oil, but you can use whatever you have handy)
  • A pinch of bicarbonate of soda

Method

  1. Sieve the flour into a large, ceramic mixing bowl and add the oil and bicarbonate of soda. Combine with a wooden spoon or your fingers until the mixture resembles bread crumbs. Slowly add the water until you have a fairly elastic dough – not too wet and not too dry. Knead for ten minutes and then leave covered with a tea towel for an hour or so.
  2. Heat up a non-stick frying pan or a cast iron pan. Divide the mixture into four and form into balls. Flatten with your hands and then use a rolling pin to roll the dough into 1 mm thick rounds. Cook over a high heat on both sides until the chapatis take on a leopard-spotted look as in the picture above.