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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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Estonian Recipes: Black Pudding Chips



Almost three years ago, just few months into my foodblogging thingy, I told you about a beautiful part of Estonia, Lahemaa, and a nice lunch I had with my mum, sister, nephews and a friend in a tavern in Altja. One of the dishes they served us were thin black pudding chips, and I had been thinking about making them ever since..

Not sure why it took me the better part of three years, but few weeks ago I finally picked up a suitable black pudding in the grocery store, and made them at home. Note that for black pudding chips, you need verikäkk - a thicker and denser cousin of verivorst, our typical Christmas fare.

In order to make the tasty black pudding chips above, remove the outer casing, and cut the pudding into thin slices (ca 3-5 mm is about right).

Place the slices on a baking sheet and place into a 100-110 C (225-240 F) oven for about 35-45 minutes, until the chips are dry-ish and crispy. Flip them over after about 20 minutes, so they'd cook evenly.

Serve with a cold sour cream sauce, seasoned with freshly grated horseradish or finely chopped garlic.

(Veritsipsid)
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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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Traditional Christmas roast (oven-baked pork shoulder with honey, mustard and rosemary)

From the recipe archives (originally posted in December 2012. Still my favourite Christmas roast). Photo by Juta Kübarsepp for the December issue of Kodu ja Aed magazine, 2012  What's your traditional Christmas roast (assuming you're eating meat)? Turkey? Goose? Duck? In Estonia it's definitely pork, though roast poultry has become more popular during recent years. I've been flirting with  roast goose  and actually served  duck leg confit  on Christmas Eve this year. It was delicious. However, for years I've been serving pork roast - a pork shoulder ( kaelakarbonaad in Estonian) in a mustard-honey-garlic-rosemary marinade, to be more precise. I love that it's a pretty fool-proof recipe, simple to make, with lots of flavour. And - as an added bonus - any leftovers are excellent on top of rye bread on the days after the party, or as part of a salad. So if you're not making it for a big family feast, you can still make the same amount and simply make sever...
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Nami-Nami Easter Brunch 2014

Last Sunday we had a full house again. 28 people , including the kids, celebrating the Spring and enjoying the traditional Nami-Nami Easter brunch. It was a gorgeously sunny and pleasant day, and we ate al fresco . First, the eggs . To be honest, we only dyed them after the party, but they're still part of the Easter brunch in a way. We used the Estonian way of dyeing eggs with onion skins ( read all about it here ) for the yellow-brown eggs, and frozen blueberries for the blue eggs. I think they turned out gorgeous, and the kids loved them! Small rye cups were filled with salmon roe and sour cream (also known as creamy caviar dressing, recipe here ). Smoked fish salad, spiked with some horseradish (I used hot-smoked hake). Ottolenghi's cucumber and poppyseed salad - always festive, yet simple to make. I omitted the sugar this time and didn't miss it at all! Marinated fresh sprats from the Ristemäe talu stand at my local farmers' market, Viimsi Taluturg. Pasta and s...
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