Friday 13 January 2012

Blinis with Soured Cream and Roasted Peppers

From The Accidental Vegetarian, Simon Rimmer, Mitchell Beazley, 2004.

While I’ve cooked pikelets on many occasions I have never ever made blinis. I guess I know why now. While pikelets are a simple, quick mix blinis are a yeast-based mixture so they need a lot more time to yield a result.

The batter is straightforward, a rich one with two eggs and one extra egg white. With the yeast added with sugar and milk it needed to be left for an hour to prove.

The topping was a little time consuming also. The peppers had to be roasted until the skin had gone black. They were then placed in a paper bag and left to cool. It was easy, though messy, to then peel them and cut them into strips.

The batter mixture had a beaten egg white folded into it before it was cooked on the pan. They cooked up easily and well.

They were served with a dollop of sour cream, a strip of the roasted pepper, an olive and a touch of seasoning. It was well worth the time spent on them. Great party food.

Another successful recipe from this book which I turn to quite often because I usually end up with something tasty.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔

1 comment:

  1. looks very tasty. i've never made blinis and possibly never well unless i have the time.