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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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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)

The photo is from January 2008   We love our curd cheese cakes in Estonia - and you'll find at least five curd cheese cake recipes here on my blog. This particular one is one of the most common curd cheese cakes out there. It uses a shop-bough yellow cake mix ("Juubeli tordipulber" or "Jubileum cake mix"), making it super-quick to assemble, and many Estonian cooks would have a packed somewhere in the kitchen drawer, just in cake. I'm an avid baker, love baking from scratch, and I do, just in cake :) I'm posting it here, as someone was looking for the English recipe and I realised I hadn't shared it yet. It's lovely when enjoyed lukewarm, with a glass of cold milk, but it's also really nice when completely cooled and accompanied with a cup of coffee or tea or cacao. Layered curd cheese cake ( Kihiline kohupiimakook ) Feeds 6 to 8 400 g creamy curd cheese 200 g sour cream (20% fat content is perfect) 4 eggs (L) 4 Tbsp caster sugar 1 yellow cak...
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