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...
Photo by Juta Kübarsepp for the January 2013 issue of Kodu ja Aed magazine; plate, mug and bowls by Estonian ceramic artist Marion Isabelle Varik of BlueDesign.
How many of you included "have a proper and healthy breakfast every day" among your New Year resolutions?
I did. In the morning chaos of getting three kids out of bed and dressed and ready, I often end up having breakfast consisting of just a cup of coffee and perhaps a tiny piece of leftover cake or a small tub of yoghurt. Yet that's never enough, and I feel sluggish and peckish by mid-morning already. I know a hot cereal (especially oatmeal) would be the best choice, but I don't really want the basic oatmeal porridge first thing in the morning.
I need to pimp up my porridge, so to say.
There's a great Scottish company, Stoats, that began serving freshly cooked oatmeal porridge at the music festivals and farmer's markets back in 2004, and became a huge success. One of the items on their menu both at the Edinburgh Farmers' Market and at their Meadows porridge bar was Cranachan porridge, or oatmeal served with raspberries, cream and toasted oats. I LOVED that one (there's a recipe on their website!), and this opened my eyes to the possibilities of different and delicious oatmeal. Here's a different "pimped up" porridge, served with buttered spiced apples - just as lovely and delicious.
Oatmeal porridge with buttered apples
(Kaerahelbepuder praetud õuntega)
Serves 3-4
Oatmeal:
250 ml water (1 cup)
250 ml milk (1 cup)
250 ml old-fashioned rolled oats (1 cup)
1-2 Tbsp sugar (optional)
1 tsp vanilla sugar
1 tsp cinnamon
a pinch of grated nutmeg
a pinch of salt
Mix all ingredients in a heavy saucepan and bring into a simmer. Simmer gently over moderately low heat for 7-8 minutes, stirring regularly, until cooked.
Buttered apples:
2 large crisp apples (Granny Smith, Antonovka)
2 Tbsp butter
0.5 tsp ground cinnamon
a pinch of grated nutmeg
2 Tbsp freshly squeezed lemon juice
Peel and core the apples, cut into thin wedges. Heat butter on a small frying pan, add apples and sauté gently for a few minutes. Season with cinnamon and nutmeg and continue frying for another 5-6 minutes over a low heat, until apples are nicely soft, but not mushy! Drizzle lemon juice on top, heat through.
Spoon the buttered apples over the oatmeal and serve immediately.
Need more oatmeal inspiration? Check out these recipes:
Oatmeal with peanut butter @ Nami-Nami
Oatmeal with banana and maple syrup @ Nami-Nami
Oatmeal with grated apple @ 80 Breakfasts
Savoury oatmeal with Parmesan cheese @ 80 Breakfasts
Steel-cut oats with Muscovado glazed bacon @ 80 Breakfasts
Christmas oatmeal @ 80 Breakfasts
Oatmeal basics @ Kitchen Parade
Peanut butter oatmeal @ Kalyn's Kitchen
Brown sugar roasted fig oatmeal @ Joy the Baker
Whipped banana oatmeal @ Kath Eats Real Food
English porridge and Vanilla bean oatmeal @ Amateur Gourmet
Heavenly oat bran porridge @ Lottie and Doof via The Kitchn
Slow-cooker spiced porridge @ The Kitchn
Chai porridge oats with rhubarb @ Not Quite Nigella
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