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...
I had never made - or even tried - the American coleslaw salad* until a fortnight or so ago. And whereas I understand it's a typical salad to eat on your summer barbeque, I felt the sudden urge to try it just before Christmas - must have been all the substantial Christmas feasts I was attending during that time. I used Elise's coleslaw recipe as a starting point, and came up with this version. And I must admit I liked this simple cabbage salad a lot - the light mayonnaise dressing, the crunchy carrot and cabbage, the lively colours - all of it.
I actually liked enough to throw together a last minute red cabbage coleslaw for our New Year's Eve Feast. And definitely enough to consider making it again soon. So if you've got a specific coleslaw recipe you think I should try, tell me. I'm all ears!
You can read more about coleslaw over at Elise's or Wikipedia.
Coleslaw
(Ameerika kapsa-porgandisalat 'Coleslaw')
Serves 4
300 grams white cabbage
2-3 carrots, peeled
1 small red onion
a handful of parsley
3 Tbsp mayonnaise
2 Tbsp plain yogurt/sour cream
1 tsp strong mustard
salt
black pepper
Wash the cabbage and shred with a sharp chef's knife or a kitchen mandoline. Cut carrots into matchsticks (i.e. julienne).
Halve the onion, then cut into fine slices and separate the slices into rings.
Mix the vegetables in a large bowl, throw in the chopped parsley.
Mix mayonnaise, sour cream, mustard, salt and pepper in a small bowl, then fold into the cabbage mixture.
Serve.
* I understand that coleslaw can be pretty much any shredded cabbage salad, but the American coleslaw uses mayonnaise dressing?
I actually liked enough to throw together a last minute red cabbage coleslaw for our New Year's Eve Feast. And definitely enough to consider making it again soon. So if you've got a specific coleslaw recipe you think I should try, tell me. I'm all ears!
You can read more about coleslaw over at Elise's or Wikipedia.
Coleslaw
(Ameerika kapsa-porgandisalat 'Coleslaw')
Serves 4
300 grams white cabbage
2-3 carrots, peeled
1 small red onion
a handful of parsley
3 Tbsp mayonnaise
2 Tbsp plain yogurt/sour cream
1 tsp strong mustard
salt
black pepper
Wash the cabbage and shred with a sharp chef's knife or a kitchen mandoline. Cut carrots into matchsticks (i.e. julienne).
Halve the onion, then cut into fine slices and separate the slices into rings.
Mix the vegetables in a large bowl, throw in the chopped parsley.
Mix mayonnaise, sour cream, mustard, salt and pepper in a small bowl, then fold into the cabbage mixture.
Serve.
* I understand that coleslaw can be pretty much any shredded cabbage salad, but the American coleslaw uses mayonnaise dressing?
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