Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Great minds really think alike.
You see, four weeks ago I made these lovely cottage cheese muffins for breakfast. Ideally, of course, I would have wanted to blog about these muffins earlier, but then I was in Budapest, spent a day on the seaside, took part in the Daring Bakers and WTISIM blog events, plus I've been spending time trying to learn how to cook from the real masters. Somehow the whole of November came and passed without blogging about these muffins..
Although I do follow Heidi's blog, it was only after making my cottage cheese muffins that I came across the recipe for Sun-dried Tomato Cottage Cheese Muffins over at Heidi's blog. Last night I decided that today is the day for my cottage cheese muffin post. Imagine my delight then when I spotted Kalyn's version of Heidi's muffins first thing this morning: Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar. You see what I'm telling about great minds thinking alike??
My version is simpler - just cottage cheese and herbs. If you fancy a more substantial version with ham or sun-dried tomatoes, check out Kalyn's and Heidi's posts, respectively.
The recipe is adapted from "Kohupiima- ja kodujuusturaamat" (100 Rooga). I've added fresh herbs that make the muffins so much more interesting, and also adjusted the quantities to fit the size of most commonly available cottage cheese tubs.
Cottage Cheese Muffins
(Kodujuustumuffinid)
Makes 12 muffins
350 g cottage cheese
2 eggs, lightly whisked
125 g butter, melted
3 Tbsp sour cream
50 g cheese, grated
a handful of chopped fresh parsley
100 g plain/all-purpose flour
2 tsp baking powder
pinch of salt
Mix cottage cheese, grated cheese, eggs, melted butter, sour cream and chopped parsley.
Mix flour, baking powder and salt in a small bowl, stir into the cheese and egg mixture.
Spoon the mixture into prepared muffin tins* and bake in the middle of 200 C oven for about 25 minutres, until the muffins have puffed up and golden.
Cool a little and serve. The muffins are even better on the following day, so they'd make an ideal picnic item (or breakfast item, of course).
* I suggest using silicone muffin pan (12 hole capacity) to make these cottage cheese muffins (I've also began using silicone muffin pan for making Molly's beautiful Bouchons au Thon, as these slip out of a pan very easily). Alternatively, use paper muffin cups, or butter your regular metal muffin tin thoroughly.
You see, four weeks ago I made these lovely cottage cheese muffins for breakfast. Ideally, of course, I would have wanted to blog about these muffins earlier, but then I was in Budapest, spent a day on the seaside, took part in the Daring Bakers and WTISIM blog events, plus I've been spending time trying to learn how to cook from the real masters. Somehow the whole of November came and passed without blogging about these muffins..
Although I do follow Heidi's blog, it was only after making my cottage cheese muffins that I came across the recipe for Sun-dried Tomato Cottage Cheese Muffins over at Heidi's blog. Last night I decided that today is the day for my cottage cheese muffin post. Imagine my delight then when I spotted Kalyn's version of Heidi's muffins first thing this morning: Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar. You see what I'm telling about great minds thinking alike??
My version is simpler - just cottage cheese and herbs. If you fancy a more substantial version with ham or sun-dried tomatoes, check out Kalyn's and Heidi's posts, respectively.
The recipe is adapted from "Kohupiima- ja kodujuusturaamat" (100 Rooga). I've added fresh herbs that make the muffins so much more interesting, and also adjusted the quantities to fit the size of most commonly available cottage cheese tubs.
Cottage Cheese Muffins
(Kodujuustumuffinid)
Makes 12 muffins
350 g cottage cheese
2 eggs, lightly whisked
125 g butter, melted
3 Tbsp sour cream
50 g cheese, grated
a handful of chopped fresh parsley
100 g plain/all-purpose flour
2 tsp baking powder
pinch of salt
Mix cottage cheese, grated cheese, eggs, melted butter, sour cream and chopped parsley.
Mix flour, baking powder and salt in a small bowl, stir into the cheese and egg mixture.
Spoon the mixture into prepared muffin tins* and bake in the middle of 200 C oven for about 25 minutres, until the muffins have puffed up and golden.
Cool a little and serve. The muffins are even better on the following day, so they'd make an ideal picnic item (or breakfast item, of course).
* I suggest using silicone muffin pan (12 hole capacity) to make these cottage cheese muffins (I've also began using silicone muffin pan for making Molly's beautiful Bouchons au Thon, as these slip out of a pan very easily). Alternatively, use paper muffin cups, or butter your regular metal muffin tin thoroughly.
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