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...
Well, it's been a while since I posted a recipe using beetroot. But no worries, your Beetroot Princess is back and here's a recipe for a simple salad. I don't usually cook with shop-bought pickled beetroot, but I've tried (successfully) couple of recipes recently. There was this delicious pickled beetroot and blue cheese quiche, and then this simple salad I made just a few days ago. So if you've got a jar of pickled beets lurking somewhere in your fridge, here's your chance to use it! It's a great side dish, or perhaps a filling for a jacket potato?
Beetroot, Cottage Cheese and Leek Salad
(Peedi-kodujuustusalat)
Serves 4
400 g pickled beets
1 leek, white part only
200 g cottage cheese
freshly ground black pepper
Drain the beets, and cut into matchsticks or small cubes, if necessary (I had ready-grated beets).
Halve the leek lengthwise, rinse to get rid of any grit, and cut into fine slices.
Mix beets, leek and cottage cheese in a bowl, season with black pepper and serve.
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