Really Simple Bellinis Food

BELLINIS

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
• For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
• Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

EASY EASY BELLINI

Steps:

• Chill glasses in freezer.
• Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
• Remove the glasses from freezer, just before serving.
• Rim the glasses with peach nectar, don't worry if it runs down into the glass.
• Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
• Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
• Serve immediately.

BELLINIS

Steps:

• Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
• Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.
• To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.

MILESTONE'S BELLINI

Steps:

• Place peach crystals into 7 Up.
• Stir and place in freezer (I use Ziploc bags or Tupperware).
• When partially frozen or fully frozen, place in blender along with rum and champagne.
• Blend until smooth consistency.
• Pour into glass and top with Sangria when ready to drink.

BELLINI

Steps:

• Cut peaches into quarters; discard pits. Hold each quarter over mouth of blender, peel off skin, and drop fruit into blender. Blend until very smooth. Measure out 1 cup of puree and chill.
• Pour prosecco into a large pitcher. Add chilled peach puree, and stir gently. Serve immediately, before mixture separates.

SMOKED SALMON & EASY BLINIS

Steps:

• For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
• Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.

BELLINI

Steps:

• Sweeten the peaches to taste, stir in the lemon juice and put into a punch bowl. Add the champagne and mix well.