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...
This was originally posed in January 2009. I'm reposting this with new photos. I'm not sure why it took me so long to make my own granola to sprinkle on yogurt for breakfast, considering how incredibly easy it is! The recipe below is a mixture of various ideas, and it's pretty simple. I'm especially fond of the addition of malt extract* that I got from Moosewood granola recipe included in the Moosewood Restaurant New Classics - it adds a lovely, well, malted flavour to the end product. I've used a mixture of chopped apricots, seedless raisins and dried cranberries to 'buff up' my granola, but the choice of dried fruit is obviously yours. What do you do? Make your own granola/müsli or buy from a shop? If you buy, then what's your favourite brand/type? Just curious :) Home-Made Granola ( Kodune krõbe müsli ) Makes enough for 2 persons for a week 100 g old-fashioned rolled oats (about 1 cup) 3 Tbsp dark muscovado sugar 5 Tbsp unsweetened coconut flakes 1...