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...
I've sang praises to cloudberries before on this blog, including recipes for Goat Cheese Mousse with Cloudberry Compote, Home-Made Cloudberry Jam, Squeaky Finnish Cheese with Cloudberries and Mascarpone, Rye Bread Canapés with Cloudberries and Blue Cheese. And I must admit that most of these recipes are extremely simple. But then when you've got such delicious and luxurious ingredients in hand, then there's no need to really get finicky, is there?
Here's a dessert I served couple of weeks ago at a dinner party we cooked when catching up with an old friend and her husband. Apparently it's very popular in Norway during the festive season, but serving cloudberries - either fresh or as a jam or compote with whipped cream is typical at home, too. I used a jar of cloudberry compote that K's mum had graciously given us.
A true Nordic summer in one serving.
Multekrem or Cloudberries with Whipped Cream
(Murakad vahukoorega)
Serves 4
200 ml whipping cream
2 Tbsp caster sugar
a 0.5 tsp vanilla extract
100-200 ml cloudberry jam or (drained) compote
lemon balm or mint for garnish
Whip the cream with sugar and vanilla extract until soft peaks form. Fold in the cloudberries (if using compote, then drain it first) and divide the dessert between small serving bowls.
Garnish with couple of cloudberries and a lemon balm or mint leaf.
Multekrem or Cloudberries with Whipped Cream
(Murakad vahukoorega)
Serves 4
200 ml whipping cream
2 Tbsp caster sugar
a 0.5 tsp vanilla extract
100-200 ml cloudberry jam or (drained) compote
lemon balm or mint for garnish
Whip the cream with sugar and vanilla extract until soft peaks form. Fold in the cloudberries (if using compote, then drain it first) and divide the dessert between small serving bowls.
Garnish with couple of cloudberries and a lemon balm or mint leaf.
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