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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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Roasted Beets with Caraway Seeds


The Beet Princess (aka me) just noticed that it's been a while since her last beetroot post (over a month!?). So it's about time for another one :)

Here's a very-very simple side dish recipe that I served just over a week ago when a bunch of my girlfriends came over for a meal and sharing of some good news. It takes no time to put together, and then it just happily cooks away in your oven while you're preparing for the party. Excellent.

I served it as part of a hot snack table, but these caraway-scented roasted beets would also be a nice hot or warm side dish alongside meat. I love how caraway seeds give this dish a very distinct Northern/Eastern European feel.

Roast Beets with Caraway Seeds
(Küpsetatud peedid köömnetega)
Adapted from Estonian women's monthly Kodu & Aed (Christmas 2007)
Serves 4

4 to 6 smaller beets
4 Tbsp olive oil
4 Tbsp balsamic vinegar
1 tsp caster sugar
2 Tbsp caraway seeds
salt to taste

Using a vegetable peeler, peel the beets and cut the beets into 8-12 wedges, depending on their size. Toss all ingredients in a large bowl, mixing thoroughly.
Pour the seasoned beet wedges into a large oven dish that ideally fits them in one layer.
Roast in a pre-heated 180 Centigrade oven for about 25 minutes, until the beets are cooked.
Serve hot or lukewarm.
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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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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)

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