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'm in the mood for simple Estonian desserts lately. Take this one - you fry some grated sour rye bread in butter with sugar until crispy and caramelized, then fold into whipped cream and serve with jam. In the matter of minutes you've got an excellent quick pudding. And if grating bread seems like too much work, then you can just use ready-made rye bread crumbs available in the supermarket (that's what I do). The dessert is very similar to Shy Danish Country Girl pudding and not too dissimilar to the Scottish Cranachan pudding, but still distinctive enough to deserve a separate post.
Enjoy!
Estonian Rye Bread Dessert with Whipped Cream
(Vahukoore-leivakreem)
Serves 4
120 g dryish rye bread
1 Tbsp butter
100 ml sugar
0.25 tsp cinnamon
300 ml whipping cream + 2 Tbsp sugar
To serve:
some nice jam
Grate the bread and fry on the pan with butter and sugar until caramelised (do not burn!). Season with cinnamon and put aside to cool completely.
Whisk the cream with 2 Tbsp of sugar until soft peaks form. Fold in the cooled crispy rye bread mixture.
Spoon into dessert glasses and top with some nice jam. It's best to use some jam with some sharpness - be it apple and flowering quince jam (on the photo) or apple and lingonberry jam or such like.
Eat at once to enjoy the caramelized gritty breadcrumbs or wait until later for the breadcrumbs to soften again.
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