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...
This recipe was originally posted in August 2008. Fully revised and updated in July 2013.
If you are looking for recipes using those lovely raspberries in your backyard or farmers market, then may I suggest this raspberry and coconut crumble. It's easy to put together and it's a great alternative to more cake-like concoctions.
I've served it both with vanilla ice cream and thick yogurt/sour cream, and currently prefer the latter, as it's not as sweet then - just fruity and summery :)
Raspberry and Coconut Crumble
(Vaarika-kookosevorm)
Adapted from Swedish Allt of Mat magazine (12/2008)
Serves 6
400 g fresh or frozen raspberries
2 Tbsp sugar
1 tsp potato starch/potato flour or cornflour
Crumble topping:
150 g butter
180 g coconut flakes (unsweetened, I used MEIRA)
85 g (100 ml (less than half a cup) caster sugar
60 g (less than half a cup) plain/all-purpose flour
To serve:
whipped cream (season with vanilla, if you like)
Gently mix raspberries with sugar and potato flour and scatter on a buttered pie dish.
Melt the butter. Combine coconut flakes, sugar and flour in a medium-sized bowl, pour over the melted butter and stir until combined. Crumble the mixture on top of raspberries.
Bake in the middle of a pre-heated 180 C/350 F oven for 15-20 minutes, until the coconut crumble is light golden brown.
Serve warm or cold with some whipped cream, vanilla ice cream or Saare Smetana.
More raspberry recipes @ Nami-Nami:
Raspberry cheesecake brownie
Raspberry and vanilla friands with raw cacao nibs
Kefir jelly with raspberry jam
Chocolate brownie with raspberries
Raspberry and mascarpone fluff
Raspberry focaccia
Chocolate and raspberry muffins
Bakewell pudding
Recipes combining raspberries and coconut @ other foodblogs:
Raspberry and coconut macarons @ Smitten Kitchen
Vegan Coconut Raspberry Ice Cream @ Two Peas and Their Pod
Raspberry tart with coconut crust @ Lottie and Doof
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