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...
Brussels sprouts, yes or no?
I say yes, especially now, mid-winter. Cheap, cheerful and seasonal!
Here's a dish based on the lovely Nigel Slater's recipe that I found on BBC's website (see here), though I first read about it on this Estonian blog and on this Estonian blog). I still get a fresh batch of Brussels sprouts at my local farmers market almost every weekend, and my family seems to love them. The kids, I must admit, seem to prefer them raw, so I always put a couple aside for them.
Without further ado, here's the recipe. However, do check out this recipe on Nami-Nami, posted just a few months ago - sautéed Brussels sprouts with lemon - that's lovely, too!
Brussels sprouts with bacon and whole almonds
(Rooskapsad peekoni ja mandlitega)
Serves 4 to 6
1 kg Brussels sprouts
about 300 g smoked ham or bacon
2 Tbsp butter
150 g whole almonds
Trim the sprouts - cut the stem shorter, remove the ugly outer leaves. Halve the Brussels sprouts.
Cut the ham/bacon into 1 cm dice.
Melt the butter in a large heavy frying pan. Add the ham/bacon and fry over moderate heat, stirring regularly, until the meat is golden and starts to crisp. Add the prepared Brussels sprouts and sauté for 5-6 minutes more over medium high heat, until the cabbage is cooked and begins to brown on edges.
Throw in the almonds and fry for another 2 minutes, just to heat through.
Serve immediately, though I enjoyed nibbling on this dish much later as well.
Brussels sprouts recipes from other foodblogs:
Pisike ja pisut segi (recipe in Estonian)
Taimetoit.ee (recipe in Estonian)
Juustukuningad (recipe in Estonian)
101 Cookbooks
Simply Recipes
Two Peas and their Pod
Smitten Kitchen
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