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...
I just baked a batch and had to dig out this recipe from the depths of Nami-Nami and share this with you again :) The post is actually from 2007, the photo below from 2009. They are still my very favourite rhubarb muffins!!!
We are still enjoying the rhubarb bounty. Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake, I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday.
These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious!
Rhubarb muffins
(Maailma parimad rabarbrimuffinid)
Serves 12
2 medium eggs
125 g sugar (150 ml)
150 g plain flour (250 ml)
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20%)
50 grams butter, melted and cooled
400 grams rhubarb, (peeled and) chopped
Cinnamon and demerara sugar for sprinkling (optional)
Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!
Other rhubarb recipes @ Nami-nami:
A creamy rhubarb pie (June 2005)
Rhubarb jam with ginger (May 2007)
Other muffin recipes @ Nami-nami:
Apple muffins (March 2007)
Cocoa and raspberry muffins (August 2005)
Dark chocolate and cherry muffins (April 2006)
Dark chocolate and chilli muffins (July 2005)
Savoury muffins with beetrot and blue cheese (October 2006)
Savoury muffins with feta cheese and sun-dried tomatoes (June 2006)
We are still enjoying the rhubarb bounty. Here's a recipe for really moist rhubarb muffins that I made twice last week. Firstly, they were served at a 'girly' housewarming/birthday party last Thursday, attended by all my aunties (that's three maternal and one paternal), my parents (my dad was unable to attend the 'real' birthday party on a previous weekend), as well as some of my first cousins (not all 11 though:). Instead of birthday cake, I made lots of these rhubarb muffins that day, served as a pyramid on a cake stand. Very pretty!! But in the midst of all the buzz and excitement, we forgot to take a picture. Not that it mattered much, as it gave me a good excuse to make these very same muffins again on Sunday.
These muffins, let me tell you, are the moistest muffins you'll make. They're so moist, that even if you eat them on the following day, they taste like they're freshly baked. Delicious!
Rhubarb muffins
(Maailma parimad rabarbrimuffinid)
Serves 12
2 medium eggs
125 g sugar (150 ml)
150 g plain flour (250 ml)
1 tsp baking powder
2 tsp vanilla sugar
1 tsp cinnamon
150 grams sour cream (20%)
50 grams butter, melted and cooled
400 grams rhubarb, (peeled and) chopped
Cinnamon and demerara sugar for sprinkling (optional)
Whisk eggs with sugar until pale and frothy.
Mix the dry ingredients. Add to the egg mixture together with sour cream and melted butter. Fold in the rhubarb.
Fill 12 hole muffin tray (they'll be pretty full, as rhubarb gives a lot of bulk initially, but shrink while the batter rises), sprinkle with cinnamon and demerara sugar
Bake at 225 C for 13-15 minutes, until muffins have risen and turned golden brown.
Cool a little before serving, as the rhubarb pieces can be very hot!
Other rhubarb recipes @ Nami-nami:
A creamy rhubarb pie (June 2005)
Rhubarb jam with ginger (May 2007)
Other muffin recipes @ Nami-nami:
Apple muffins (March 2007)
Cocoa and raspberry muffins (August 2005)
Dark chocolate and cherry muffins (April 2006)
Dark chocolate and chilli muffins (July 2005)
Savoury muffins with beetrot and blue cheese (October 2006)
Savoury muffins with feta cheese and sun-dried tomatoes (June 2006)
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