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've got a new favourite to-go rhubarb cake recipe. Just because it's one that can be memorized in seconds. Actually you just need kitchen scales and the list of ingredients. No amounts, imagine :)
Here's how it works. I call it equal rhubarb cake, because you need equal weighed amounts of all the main ingredients. I usually take four eggs, chicken or duck, to make this cake.
Rhubarb sheet cake
eggs
butter, at room temperature*
caster sugar
all-purpose flour
rhubarb, thinly sliced
Topping:
demerara sugar and cardamom
Line a baking sheet with a parchment paper/baking paper (if the eggs are large, you can use a large baking sheet, say 35x40 cm, if the eggs are smaller, I tend to use 25x35 cm). Put aside.
Put a bowl onto your kitchen scales, switch the scales on and break eggs into the bowl. Weigh the eggs - and remember the number. Put the eggs aside, take another bowl.
Now, remember the weight of eggs? Add the same amount of butter into the mixing bowl, then the same amount of sugar. Mix the butter and sugar until pale and creamy.
Now add the eggs, one at a time, and mixing thoroughly after each egg. Fold in the same amount of flour.
(So if your eggs weighted, say, 250 grams, you'll also need 250 g butter, 250 g sugar, 250 g flour and about 250 g rhubarb).
Now spread the dough mixture onto the baking sheet. Spread the rhubarb evenly across the cake, then sprinkle with demerara sugar and ground cardamom.
Now bake at 200 C/400 F for about 20 minutes, until cooked and nicely golden. Let cool a little, then cut into squares, dust with icing sugar and serve.
Keeps well for a day or two, covered.
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