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...
We had a looong winter this year, and for a while it seemed that Spring has decided not to pay us a visit this year. It did, if a bit late. And then, suddenly, the summer arrived. Surprisingly, my vegetable garden seems to like this long winter/late spring/sudden summer a lot. My salad leaves and leafy greens (kale, Swiss chard/mangold, sprouting broccoli) are really thriving, the radishes gave us a bumper crop. The tomatoes, beets, carrots - you name it - all seem to be having a great time! And we'll surely be eating lots of Swiss chard this summer!
Here's my latest Swiss chard crop:
My first mangold dish of the season? This Swiss chard, ricotta and tomato bake, of course. However, then I was a bit lost again, as I couldn't decide which one to pick from those 20 recipes on my Estonian site. I turned my (well, Nami-Nami's) Facebook fans (all 17 000 + of them!) for their favourite Swiss chard/mangold recipes, and one of them, Nelli, recommended this salad recipe on Shelly's QuickQuickYumYum blog.
Thank you, Nelli - and Shelly!
Warm mangold salad
(Soe lehtpeedisalat)
Serves 4 as a side dish
a large bunch of Swiss chard/mangold
Dressing:
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1 tsp sweet paprika powder
1 tsp cumin seeds, toasted and slightly crushed
salt
half a lemon, juiced
Rinse the mangold leaves, leave to soak in cold water for 5-10 minutes. Drain and cut into strips about 1 cm wide (just under half an inch).
Heat a large wok or frying pan, add the mangold, a few spoonfuls of water and heat for 5 minutes. Stir every now and then.
Mix the dressing ingredients (except lemon juice). Pour over the mangold leaves and continue sautéing for another 5-7 minutes, until chard is soft. Remove from the heat, drizzle with lemon juice, taste for seasoning (add more salt, if necessary).
Serve hot or cold.
More Swiss chard recipes:
Dalmatian chard with garlic and olive oil @ Maninas: Food Matters
Kartul lehtmangoldiga @ Elust siin ja seal (recipe in Estonian)
Hautatud lehtpeet @ Pisike ja Pisut Segi (recipe in Estonian)
Swiss chard recipes @ Simply Recipes
Swiss chard recipes @ Kalyn's Kitchen
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