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...
What would I do without you, other foodbloggers?? You are a constant source of fantastic inspiration, and here's just a snapshot of dishes I've tried lately.
David Lebovitz's fantastic Fresh Apricot Ice Cream (especially if you've got some lovely French apricots from the market). MattBites kindly provides the recipe. I had no almond extract at home, so used 2 tsp of Amaretto instead. Lovely..
David Lebovitzi aprikoosijäätis
Oh, and while you're at it - his Strawberry Sour Cream Ice Cream is pretty delicious as well (Dagmar has the recipe). I made it quite a few times this summer, and my Estonian friends say the recipe works with bilberries, too:
Maasika-hapukoorejäätis
Elise's Tuscan Scrambled Eggs made a great light supper, and we'll be making it again soon:
Toskaana munahüüve
I really enjoyed Patricia's Crash-Hot Potatoes (see also Wendy's version):
Krõbedad purustatud kartulid
And while we're at it, here are couple of really-really-really tasty dishes Ximena made us when we were visiting her and her husband J. in Madrid in April. First off, Ferrán Adrià´s bag-of-chips tortilla was both genius and tasty:
Ximena kartulikrõpsutortilja
Similarly, Ximena's salmorejo is so worth making with some ripe summer tomatoes:
Salmorejo - Hispaania tomatidipp
And last, but by no means least, my friend Alanna in St Louis makes a great Classic Seven-Layer Salad:
Thank you, everybody!!
David Lebovitz's fantastic Fresh Apricot Ice Cream (especially if you've got some lovely French apricots from the market). MattBites kindly provides the recipe. I had no almond extract at home, so used 2 tsp of Amaretto instead. Lovely..
David Lebovitzi aprikoosijäätis
Oh, and while you're at it - his Strawberry Sour Cream Ice Cream is pretty delicious as well (Dagmar has the recipe). I made it quite a few times this summer, and my Estonian friends say the recipe works with bilberries, too:
Maasika-hapukoorejäätis
Elise's Tuscan Scrambled Eggs made a great light supper, and we'll be making it again soon:
Toskaana munahüüve
I really enjoyed Patricia's Crash-Hot Potatoes (see also Wendy's version):
Krõbedad purustatud kartulid
And while we're at it, here are couple of really-really-really tasty dishes Ximena made us when we were visiting her and her husband J. in Madrid in April. First off, Ferrán Adrià´s bag-of-chips tortilla was both genius and tasty:
Ximena kartulikrõpsutortilja
Similarly, Ximena's salmorejo is so worth making with some ripe summer tomatoes:
Salmorejo - Hispaania tomatidipp
And last, but by no means least, my friend Alanna in St Louis makes a great Classic Seven-Layer Salad:
Thank you, everybody!!
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