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 been testing various recipes using the spiced Austrian rum, Stroh, and this autumn/winter drink was quite popular. The ApfelSTROHdel recipe is adapted from the Stroh's website ( see here ), and it's a witty play of words - think of the famous Viennese apple strudel or Apfelstrudel . I've still got some Stroh left, I'll be making this again and again. The nights are getting darker and cooler here, and this is a nice recipe to have on a cold and rainy autumn night :) ApfelSTROHdel ( ÕunaSTROHdel ) Serves 2 400 ml apple juice (you can use apple cider or unfiltered apple juice) 2 cinnamon sticks 2 tsp dark brown sugar (or more, to taste) 60 ml Stroh rum (I used Stroh 40) Heat the apple juice, cinnamon sticks and sugar gently in a small bowl, stirring, until the sugar has dissolved. Do not boil! Remove from the heat, let cool for a moment. Stir in the Stroh, pour into glasses and garnish with a thin apple slice (optional). Enjoy, preferably in front of a flickering...