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...
Here's a cake I made for K's mum's birthday lunch back in January. After the excessive eating during the festive season, I wanted to make something light, low in sugar and still delicious. An experiment with a pure mango pureé resulted in this delicious yogurt cake. Several people have tried this recipe, also posted on my Estonian site, and they've loved it. I used a can of sweetened Alphonso mango pulp by a UK-based East End company (92% mango), but you could use fresh mango pureé or blend some canned mangoes instead.
The cake needs to set for at least 4 hours, preferably overnight, so make it on a night before.
Mango Yogurt Cake
(Mangotort)
Serves 10 to 12
Base:
200 g gingerbread cookies or cocoa biscuits, crushed
80 g butter, melted
Mango filling:
500 g good-quality mango pulp
200 g plain yogurt
200 ml whipping cream (35-38% fat content)
2 Tbsp sugar
juice of a large lemon
8 gelatine leaves (or 2 Tbsp gelatine powder)
Garnish:
pistachio nuts, sliced or mint or lemon balm leaves
Mix the finely crushed biscuits with melted butter. Line a 25 cm springform with a parchment paper and press the mixture onto the base. If you want to make sure that the base doesn't crumble at all, you can bake it for 10 minutes in a 200 Celsius oven, then cool completely (I usually skip this step and save electricity :)
Soak the gelatine leaves in a cold water for about 5-10 minutes.
In a large bowl, mix the mango pulp and yogurt.
Heat the lemon juice in a small bowl, adding 2-3 Tbsp hot water. Press the soaked gelatine leaves dry and stir into the hot lemon juice/water mixture. Stir couple of times, until melted. Pour into the mango-yogurt mixture, stirring vigorously.
Whip the cream and sugar until soft peaks form, then fold into the mango mixture.
Spoon the mango filling onto (the pre-baked) cookie base, smooth the top.
Place into the fridge for at least 4 hours, preferably overnight.
Garnish with something green- pistachio nuts, or perhaps a mint or lemon balm leaves. Cut into fine slices and serve.
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