Savoury Toppings For Blinis Food

LOW FODMAP BLINIS WITH SAVOURY AND SWEET TOPPINGS

Steps:

• Put the buckwheat flour, baking powder and a pinch of salt together in a bowl. Stir together.
• Add the milk and then the eggs, while stirring continuously. Whisk with a whisk until you have a smooth mixture.
• Heat some oil or butter in a pan. Bake small pancakes from the batter. They need about 2 minutes per side.
• Cut the paprika into pieces. Fry the paprika and the mushrooms shortly in a pan and season with pepper and salt.
• Top 2/3 of the blini's with a layer of cream cheese and 1/3 with cottage cheese. Top the cream cheese blini's for one half with paprika and the other half with mushrooms. Spread some jam on top of the cottage cheese blinis.
• The blinis are best when they are still warm, so serve them immediately.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

COCKTAIL BLINIS

Steps:

• Heat the milk in a saucepan until just steaming, then remove from the heat and stir in the sugar and butter, swirling until the butter melts. Tip the flours and yeast into a bowl and season with 1/4 tsp salt. Make a well in the middle and pour in the milk mixture and the egg yolks. Whisk until you have a smooth batter, then cover with cling film and set aside for 1 hr (if you want to make the blinis ahead and freeze them, jump to step 4).
• Meanwhile, prepare the toppings. Bring a large pan of water to the boil, add the quail's eggs and cook for 2 1/2 mins. Drain the eggs and run under cold water, then leave to cool completely. Tip the beetroot and cream cheese into a food processor and season with a pinch of salt and a generous grind of black pepper. Whizz to a purée, then scrape into a bowl and chill until ready to serve.
• For the salmon topping, flake the salmon into a bowl, add the cream cheese, lemon zest and juice, and horseradish, if using. Mash everything together with a fork, then chill until ready to serve. Peel the cucumber into long strips using a vegetable peeler, discarding the seedy middle part, and pop into a bowl of cold water.
• Check the blini batter - it should be bubbly on the surface. Tip the egg whites into a bowl and whisk until they hold soft peaks. Add to the blini batter and gently fold together, trying to keep as much air in the mixture as possible.
• Get a wire rack or two ready to cool the blinis (this will prevent them from going soggy when cooling). Heat a knob of butter and a drizzle of oil in a large pan (if you have two pans, this will speed things up). When the butter is foaming, spoon tablespoons of the batter into the pan, leaving space between each one as they will spread a little. Cook over a medium heat until bubbles pop on the surface and the undersides are golden brown. Flip over and cook for 1-2 mins more, then transfer to the rack to cool. Wipe out the pan and continue cooking the remaining blinis in the same way. Will keep in an airtight container for 1 day, or freeze the cooked blinis on a baking tray covered with cling film, then foil, for up to a month. Defrost at room temperature before topping.
• To assemble, top half the blinis with the beetroot purée, peel and halve the eggs and place them on top, then scatter with cress and season with a little black pepper. Top the remaining blinis with the salmon pâté. Dry the cucumber slices well and ruffle each piece back on itself, then squash firmly between your fingers so it lays flat. Place them on top of the salmon, add a tiny blob of caviar and eat as soon as possible, preferably with glasses of fizz!