Nauryz Spring Cleaning: Mung Bean Detox

14 March 2019

With another Nauryz, the spring equinox, just around the corner, we’re looking at this turning point of the year as a good place to start some spring cleaning for the body.

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The Mighty Mung Bean

You can detox your digestive system by utilising the mighty mung bean, considered by both traditional Chinese medicine and India’s Ayurvedic medicine as an effective aid to remove toxins from the body.

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Knidos Cookery Club’s Mung Bean Detox Soup

When combined with spices such as turmeric, cumin, ginger and black pepper, the mung bean can do a lot to help flush out unwanted material from your body.  While some practitioners recommend following a detox diet based on mung bean soup for 7-10 days to really cleanse yourself, it’s quite a powerful process so we’d recommend a bowl or two every week as being beneficial to your general well-being.

Ingredients (Makes 3-4 servings)

  • 200 g mung beans
  • One carrot
  • One courgette
  • One stick of celery
  • 1 litre water
  • Four tablespoons tomato paste
  • One teaspoon turmeric
  • One teaspoon cumin
  • One teaspoon chilli powder
  • 1cm fresh ginger
  • Black pepper

Method

  • Wash and then soak the mung beans for at least four hours (the longer you soak them, the quicker they’ll cook). Then put them in a pan, cover with the water and add the turmeric, cinnamon, cumin and chilli powder.
  • Bring to a boil and then simmer for 30 minutes, add the tomato paste, grated carrot and courgette, the thinly-sliced celery and the minced ginger, stir well and simmer for another ten minutes or so. The mung beans should just be beginning to go soft. Pour into bowls and serve with a generous grind of black pepper.

 

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Mezemania: Funky Lentil Pâté

26 July 2018

In our ongoing series on mezeler, or starters, we’ve come up with a funky little lentil spread to add to the collection.

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Funky Lentil Pâté

In the past on Knidos Cookery Club we’ve featured the following mezes: two types of fava (Turkish and Greek),  these little numbers (smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki) inspired by the Greek island of Amorgos, fiery red pepper-fuelled muhammara and acili ezme and a creamy almond and courgette dip as part of our esteemed meze collection.

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Amorgoan Delight: smoky aubergine dip, Psimeni Raki and feta dip and tsatsiki

You can serve this simple to prepare red Lentil Pâté alongside these other dishes for a great spread of mezeler for a light feast that’s perfect for sharing with friends  on a balmy summer’s night.

Ingredients (makes around 200g)

125 g red lentils

One bayleaf

300 ml cold water

Two tablespoons fine bulgur wheat

4 or 5 spring onions

10 g fresh parsley

25 ml olive oil

One teaspoon mustard seeds

One teaspoon cumin seeds

Two teaspoons paprika

One teaspoon ground coriander seeds

One teaspoon black pepper

Half a teaspoon turmeric

Method

Clean the lentils in cold water and then put them in a pan with the bayleaf. Pour 300 ml of water over the lentils and bring to a boil. Reduce the heat and simmer until the lentils are beginning to go mushy and most of the water has been absorbed.

Remove the bayleaf and add the fine bulgur wheat to the lentils and mix well. Leave covered for 30 minutes. heat the oil in a heavy-based pan and add the mustard and cumin seeds. Fry for a few minutes and then add the paprika, coriander, black pepper and turmeric, cook for a minute stirring constantly and then add the finely chopped spring onion and parsley and cook for five more minutes over a medium heat.

Stir this into the lentil and bulgur mix and leave to stand for a few hours in the fridge. Garnish with a sprig of fresh mint and serve with crusty bread.

KCC’s Winter Warmer Bake

7 December 2017

The nights are getting longer and the mercury’s starting to drop – winter is well and truly here so it’s time for some filling, wholesome comfort food.

Winter comes to Almaty, Kazakhstan

One of our favourite go-to comfort foods here at Knidos Cookery Club is pumpkin as it’s so easy to cook and adds depth to a range of soups and bakes.

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Knidos Cookery Club’s pumpkin and pasta bake

We’ve combined pumpkin with red lentils, pasta and ricotta cheese, along with some heady spices to create a filling bake to help you get through the long cold nights of winter.

Ingredients (serves 3-4)

75 g red lentils

150 g pumpkin

150 g  dried pasta (penne, macaroni or fusilli work well here)

100 g ricotta or similar cheese

375 ml vegetable stock

25 ml olive oil

25 g pumpkin seeds

1 cm fresh ginger peeled and minced

one small onion

one garlic clove

one teaspoon cumin

one teaspoon cider vinegar

one teaspoon turmeric

one teaspoon chilli flakes

Method

Cook the pasta according to instructions minus one minute. Drain and set aside. While the pasta is cooking, fry the finely chopped onion and garlic in the olive oil until transparent.

Add the ground cumin, turmeric, ginger and pumpkin, cut into 1 cm cubes, and stir while cooking over a medium heat for a few minutes. Then add the lentils, stir and pour on the vegetable stock. Bring to a boil and then simmer for 20 minutes or so over a low heat until the pumpkin and lentils are going mushy and most of the liquid has been absorbed.

Remove from the heat and stir in the ricotta cheese, apple vinegar and chilli flakes. Fold in the pasta, pour into an oven dish, sprinkle over the pumpkin seeds and bake in a pre=heated oven at 180 c for 30 minutes or so until the top starts to brown.

Allow to cool for ten minutes or so before serving with a green salad.