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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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Stir-fried Cherry Tomatoes with Basil



This must be one of the quickest - and most colourful - side dishes I've made in a while. Having spent all day at yet another cookery course today, testing several sweet Christmas tarts and fancy cakes, I needed something savoury and easy tonight. I went for one of my stand-bys - battered and pan-fried white fish (I used a pangasius filet, which I dipped into a mixture of egg-flour-milk), and chose this colourful recipe I spotted in a Finnish magazine yesterday. It was a success - quick, different, slightly tangy, slightly sweet, and very beautiful.

Stir-fried Cherry Tomatoes with Basil
(Vokitud kirsstomatid basiilikuga)
Adapted from Suomen Kuvalehti Gourmet 4/2008
Serves 4



4 Tbsp (olive) oil
500 g cherry tomatoes
1 garlic clove
handful of fresh parsley
20 large fresh basil leaves
1 tsp fresh thyme leaves
2 tsp caster sugar
salt
coarsely ground black pepper

Rinse the tomatoes and dry thoroughly. Chop the garlic, parsley and basil finely, place into a small bowl.
Heat oil in a wok or frying pan until very hot. Add cherry tomatoes, season with salt, sugar and pepper. Reduce the heat and stir-fry the tomatoes for a couple of minutes, shaking the pan every now and then.
Sprinkle the garlic and herb mixture on top, give the tomatoes another stir and serve at once.
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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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Festival food: Estonian Song and Dance Celebration 2014

This is a very special weekend for Estonia - our 26th Song Celebration and 19th Dance Celebration takes place. You'll get all the necessary information on this website , I'll focus on food here ;) It's a huge festival - with about 100 000 people gathered at the Song Festival Square, among them over 20 000 singers! You can imagine the amount of food you need to feed all those people during the weekend :) Festival food isn't usually known for its gastronomic finesse and wonderful flavour, but the food I saw yesterday at the Tallinna Lauluväljak (Song Festival Square) was pretty interesting. Here's a short overview for you, should you head to the celebrations today. The main eating area is marked with the red circle on the map below. "Merevärav" marks the "sea entrance" on Pirita road, so in case you're hungry, you should head to the right after entering the Song Festival grounds: It's also where the EESTI TOIDU VÄLJAK aka Estonian Food Co...
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Wild garlic pesto aka ramson pesto recipe

(From the recipe archives - originally posted in April 2011. Three years on, this is still my favourite way of preparing wild garlic pesto. You can use either ramson or ramps). Wild garlic has arrived! Wild garlic, also known as ramson or bear's garlic ( Allium ursinum , ' karulauk ' in Estonian), is a very close relative to the wild leek aka ramp ( Allium tricoccum , ' grislilauk ' in Estonian). I've been eagerly waiting for this spring green, as I love both the flavour and the versatily of it, and it's a good health-booster at this time of the year. Well, if it's good enough for big brown bears, it's good enough for us :D Although I've been happily making a wild garlic pesto with pinenuts for a few years now, this one is a new favourite. There's more flavour, and somehow it's much more gutsier than the 'regular' wild garlic pesto. The idea to use almonds instead of pinenuts in a wild garlic pesto is from a German food magazin...
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