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...
Did you know that it's ANZAC Day today? ANZAC stands for Australian and New Zealand Army Corps. The Department of Veterans' Affairs of the Australian Government explains the Anzac day and tradition in detail. This being a food blog, it suffices to say that apparently these eggless crispy oatcakes were the cookies sent by the Australian and New Zealand women to the soldiers on the frontline during the WWI. And they're lovely - at least their modern equivalent!
The original recipe uses golden syrup, but honey works as well. I actually find the flavour very appealing, similar to the Estonian honey cake, and the chewy-crispy texture went down a treat with my family.
ANZAC-biscuits
(ANZAC-küpsised)
About 20 cookies
125 g butter
2 Tbsp or 45 g golden syrup or runny honey
1 tsp bicarbonate soda
2 Tbsp water
150 g or 250 ml or 1 cup all-purpose flour
100 g rolled oats
60 g shredded coconut
150 g caster sugar
Line a large baking sheet (or two smaller ones) with a parchment paper. Heat the oven to 175 C/350 F.
Place butter and honey/syrup into a medium-sized saucepan, heat and stir until melted and combined.
Mix soda with water and pour into the saucepan. The mixture will sizzle and foam - this is exactly what should happen. Stir until combined and remove the saucepan from the heat.
In a mixing bowl, combine flour, oats, coconut and sugar. Pour in the butter-syrup-soda mixture and stir until combined.
Using your hands, roll the cookie mixture into golfball-sized balls. Place these on the baking tray, leaving plenty of room between the cookies. Press the cookie dough into thinner disks for especially crisp cookies (that's the way I like them).
Bake in a preheated 175 C oven for about 10 minutes or until cooked (the cookies will harden as they cool down; if you didn't pat the cookie dough down, they may need few more minutes in the oven).
Store in an air-tight cookie jar.
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