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 posted in 2011. You'll find all my Easter recipes here.
We don't really 'do' chocolate eggs for Easter here in Estonia, but real, chicken eggs. Dyeing eggs for Easter is very popular, and using onion skins is probably the most popular method. Using onion peels gives you most beautiful dyed eggs, each one unique and special. Here are some photos of the process that I took few years ago.
Here's what you need to do:
* Few weeks before Easter start collecting onion peels. Yellow ones are better than red onion skins, as they give a nice colour.
* You need white eggs for doing this (this gives the shops a chance to sell specially packaged white eggs for a much higher price before the festivities).
* Take an egg and neatly put few onion peels around it:
* Take a piece of mesh/muslin/kitchen foil or even an old nylon stocking and wrap it around the egg to keep the onion peels on place. I used foil here:
* Boil as usual. Cool, then unwrap and unpeel.
Here's the result - each egg is unique and gorgeous:
Natasha describes a similar, though less complicated way of dyeing eggs with onion peels that's popular in Russia and Ukraine: Russian Easter Eggs. My 91-year old grandmother uses the same method - she says she's too old to "play around" with the onion peels too much :)
We don't really 'do' chocolate eggs for Easter here in Estonia, but real, chicken eggs. Dyeing eggs for Easter is very popular, and using onion skins is probably the most popular method. Using onion peels gives you most beautiful dyed eggs, each one unique and special. Here are some photos of the process that I took few years ago.
Here's what you need to do:
* Few weeks before Easter start collecting onion peels. Yellow ones are better than red onion skins, as they give a nice colour.
* You need white eggs for doing this (this gives the shops a chance to sell specially packaged white eggs for a much higher price before the festivities).
* Take an egg and neatly put few onion peels around it:
* Take a piece of mesh/muslin/kitchen foil or even an old nylon stocking and wrap it around the egg to keep the onion peels on place. I used foil here:
* Boil as usual. Cool, then unwrap and unpeel.
Here's the result - each egg is unique and gorgeous:
Natasha describes a similar, though less complicated way of dyeing eggs with onion peels that's popular in Russia and Ukraine: Russian Easter Eggs. My 91-year old grandmother uses the same method - she says she's too old to "play around" with the onion peels too much :)
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