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...
It's been a while since my last proper blog post, I know. It's not that I've neglected my food-loving readers, I've just been focusing on my Estonian readers during the last months. Apologies :) But here I am, attempting to start blogging again with this fun take on bread and butter pudding.
Why bread and butter pudding? We were sorting the bread and butter recipes over on my Estonians site with one of my editors, Kaare, and while doing the research, I came across this shortcut version in the British food magazine Delicious. Meanwhile, if you read Estonian, you can check out Kaare's great article on this humble - yet versatile dessert: Millal Sa viimati saiavormi sõid?
Lemony bread and butter pudding with custard and berries
(Saiavorm sidrunivõide, vanillipudingi ja marjadega)
Serves 6 to 8
400 g good white bread (brioche, challah or such like)
butter, softened
500 ml (2 cups) fresh vanilla custard
200 ml double cream/whipping cream
300 g berries (raspberries, blackberries, blueberries)
6 Tbsp lemon curd or toffee/caramel sauce
Preheat the oven to 160°C . Thickly slice the bread and butter one side of each slice. Cut each slice into large triangles or halves and layer in a 2 litre ovenproof dish.
In a 1-litre jug, mix the vanilla custard and fresh cream, then pour in around the bread slices, pressing the bread down gently. If you can, leave to stand and absorb for about half an hour.
Scatter berries on top, tucking them between the bread slices. Spoon dollops of lemon curd or caramel sauce on top.
Bake in a preheated oven for 40-50 minutes until the bread slices on top are golden brown on edges and nicely crispy.
Leave to rest for 10 minutes before serving. Serve with a jug of cream or milk (pictured).
How do you make bread and butter pudding?
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