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IKRA - Russian eggplant caviar/Russian aubergine caviar

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...
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Time for skiing



In less than an hour K. and I will be heading to the airport, fly to Salzburg and then drive to St Anton skiing resort (just like we did in Italy this time last year). I do hope to eat lots of Kaiserschmarrn pancakes and other Austrian delicacies that Johanna and Angelika have been telling us about. (The Kaiserschmarrn pancakes above were made by K. for a Sunday breakfast recently, and they were absolutely wonderful).

When I come back next weekend, I'll tell you all about the 5-page spread of a certain Beetroot Princess that appeared in the biggest-selling food magazine in Estonia, Oma Maitse, this month (and share a recipe for that gorgeous beetroot houmus below, of course), the redesign and relaunch of my Estonian recipe site, K's burgeoning career as a restaurant critic, my forthcoming (culinary) trips to Spain and the United States this Spring, and much more.



Stay tuned and hope to see you soon!

Armsad Eesti lugejad - kui kedagi Nami-nami blogi ja retseptikogu telgitagused huvitavad, siis soovitan soojalt lugeda veebruarikuu Oma Maitset, kus Katrin Kurss sellest kirjutab. Ja kindlasti külastage eestikeelset Nami-nami retseptikogu, mis asub nüüd uuel aadressil: http://nami-nami.ee. Loodan väga, et te foorumis aktiivset kõiksugu kokandusega ja söömisega seotud teemadel sõna võtate!
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Posts les plus consultés de ce blog

IKRA - Russian eggplant caviar/Russian aubergine caviar

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...
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Lamb and Puy lentils

January 6th - or today - is the last day to wish happy new year here in Estonia , so I'm just in time - Happy New Year, dear readers of Nami-Nami near and far! Wish you all a peaceful and productive year, full of delicious and nourishing food, with occasional treats and decadent moments! We're in the middle of a very awkward winter here. While friends in the US and Canada are facing huge snowstorms, then we had a green and mild Christmas with temperatures hovering at around couple of degrees above zero (Celsius, that is). Most unusual and weird, though not unheard of. We're promised that the temperature drops towards the end of January and we'll get some snow as well, but I won't believe it until I see it. Still, hearty soups and stews are what we're cooking most at the moment - it is winter, after all - and this lamb with lentils was a great and promising start to the culinary year or 2014. Oh, and as you can see, I'm now a proud owner of a beautiful red ...
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Estonian layered curd cheese cake (kihiline kohupiimakook)

The photo is from January 2008   We love our curd cheese cakes in Estonia - and you'll find at least five curd cheese cake recipes here on my blog. This particular one is one of the most common curd cheese cakes out there. It uses a shop-bough yellow cake mix ("Juubeli tordipulber" or "Jubileum cake mix"), making it super-quick to assemble, and many Estonian cooks would have a packed somewhere in the kitchen drawer, just in cake. I'm an avid baker, love baking from scratch, and I do, just in cake :) I'm posting it here, as someone was looking for the English recipe and I realised I hadn't shared it yet. It's lovely when enjoyed lukewarm, with a glass of cold milk, but it's also really nice when completely cooled and accompanied with a cup of coffee or tea or cacao. Layered curd cheese cake ( Kihiline kohupiimakook ) Feeds 6 to 8 400 g creamy curd cheese 200 g sour cream (20% fat content is perfect) 4 eggs (L) 4 Tbsp caster sugar 1 yellow cak...
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