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...
Since spotting the first crisp and sour local rhubarb spears at the market last about a week ago, I've made no less than three different rhubarb desserts already. All of them - let me tell you - worth sharing with you. So if you don't mind, I start with the first one.
The recipe is from BBC Good Food website, and the only change I've done is reducing the amount of sugar. Most British - and pretty much all American recipes - use more sugar than I'm accustomed to, so by reducing the sugar I've 'Estonified' the recipe :)
Coconut Creams with Poached Rhubarb
Serves 4
For the coconut creams:
2 gelatine leaves
400 ml creamy coconut milk
2 Tbsp sugar
For poached rhubarb:
300 g young rhubarb stalks, cut into 3 cm chunks*
1 vanilla pod, split lengthwise
2 Tbsp sugar
To make coconut creams, first soak gelatine leaves in a bowl of cold water for 5 minutes, until softened.
Heat the coconut milk and sugar in a small saucepan until simmering, then remove from the heat. Squeeze softened gelatine leaves slightly, then stir into the coconut milk, until dissolved.
Let cool a little, then pour into four small 200 ml dessert ramekins or glasses.
When cool, cover with clingfilm and transfer to the fridge for about 4 hours or overnight to set.
To poach rhubarb, place rhubarb, sugar and split vanilla pod into a small saucepan. Spring slowly to a boil (you may want to add a tablespoonful or two of water, but young rhubarb should yield plenty of juice itself, so it's not absolutely necessary) and then simmer, covered, for 7-10 minutes, until rhubarb is softened, but not too mushy.
Leave to cool, then spoon over the coconut creams and serve.
* There's no need to 'peel' young rosy rhubarb stalks, and unpeeling means much 'rosier' desserts.
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