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...
With temperatures finally dropping below zero here in Estonia, we're craving soup again. And our first soup in 2008 was this little sweet number from the Finnish Ruokala.tv site (Kati Forsin tomaatti-kookoskeitto), but I played around with the preparation instructions a little. The subtly sweet coconut soup gets its kick from grated horseradish, as opposed to the much more 'usual' chilli flakes or grated ginger or lemongrass. The girl behind the recipe, Kati Fors (the Tango Queen of Finland in 2005, no less!), suggests adding chicken strips or shrimps, if you prefer a slightly more substantial meal.
Oh, and it's on your table in about 5 minutes. How good is that for a weekday supper?
[Siinkohal tänusõnad Qsti'le, kes sellest supist novembris oma blogis kirjutas. Olin retsepti küll juba varem Nami-nami retseptikogusse lisanud, aga supi tegemiseks tuli väike lisainspiratsioon just sellest blogist. Igatahes: suur aitäh, hea lihtne retsept oli!]
Coconut and Tomato Soup with Horseradish
(Tomati-kookosesupp vähese mädarõikaga)
Serves 2
400 grams canned chopped tomatoes
400 grams coconut milk
1 Tbsp grated horseradish
1 garlic clove, finely chopped
olive oil
salt
freshly ground black pepper
Heat about a tablespoon of oil in a saucepan, add the garlic and fry on a moderate heat for a few minutes until softened.
Add the tomatoes, coconut milk and horseradish, season with salt and pepper. Bring to the boil, simmer for a minute or two.
Blend until smooth (optional).
Check for seasoning and serve, with an extra grinding of black pepper on top.
Oh, and it's on your table in about 5 minutes. How good is that for a weekday supper?
[Siinkohal tänusõnad Qsti'le, kes sellest supist novembris oma blogis kirjutas. Olin retsepti küll juba varem Nami-nami retseptikogusse lisanud, aga supi tegemiseks tuli väike lisainspiratsioon just sellest blogist. Igatahes: suur aitäh, hea lihtne retsept oli!]
Coconut and Tomato Soup with Horseradish
(Tomati-kookosesupp vähese mädarõikaga)
Serves 2
400 grams canned chopped tomatoes
400 grams coconut milk
1 Tbsp grated horseradish
1 garlic clove, finely chopped
olive oil
salt
freshly ground black pepper
Heat about a tablespoon of oil in a saucepan, add the garlic and fry on a moderate heat for a few minutes until softened.
Add the tomatoes, coconut milk and horseradish, season with salt and pepper. Bring to the boil, simmer for a minute or two.
Blend until smooth (optional).
Check for seasoning and serve, with an extra grinding of black pepper on top.
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