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...
Citrus fruit (especially clementines and mandarines, but also oranges) and cranberries are pretty Christmassy, don't you think? Last night I combined these two in a simple loaf cake, and we enjoyed it for dinner last night as well as for breakfast this morning. Very simple to make - and very satisfying. I loved the slightly sour-bitter flavour that dried cranberries (also known as craisins) provided in this otherwise sweet cake.
Orange Loaf with Dried Cranberries
(Apelsinikeeks kuivatatud jõhvikatega)
Makes 1 loaf cake
200 g unsalted butter, at room temperature
180 g (200 ml) caster sugar
3 large eggs
1 medium-sized orange (both grated zest and the juice)
220 g (400 ml) plain/all-purpose flour
1 tsp baking powder
100 g dried cranberries
Cream butter and egg (using a wooden spoon and muscle power, or the paddle attachment on your KitchenAid).
Add eggs, one at a time, beating thoroughly after each addition.
Add orange juice and zest.
Mix flour and baking powder, stir in the cranberries. Fold the flour into the batter.
Spoon the batter into a buttered or lined loaf tin (1,5 litre capacity works well).
Bake at the 175 C / 350 F for about 50-60 minutes, until the cake is cooked (test for doneness with a toothpick).
Cool in the tin, then turn out and place on a serving dish.
TIPS: the cake will cut into nicer slices, if you wrap it into a towel or kitchen foil and keep at room temperature until the next day.
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