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Saturday, 21 April 2012


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Blinis are a wonderful bread that are an excellent accompaniment to all kinds of dishes - they provide a hearty and sturdy texture, whilst remaining light enough to have with lots of other dishes. They go very well with small fish and meat dishes and also provide a good vehilve for vegetarian dishes such as mushroom fricasse and stroganoff. They can also be enjoyed on their own with butter much like muffins and cumpets, and whatever else you can put with them :)

Standard batch (makes about 12-15)


250g of plain flour
250g of Brown flour
3 Egg yolks
3 Egg whites
600ml of Milk
30g of Yeast

Mix the two flours together
Add a pinch of salt
Warm milk and the yeast, once active add the egg yolks
Then add to the flour mix
Leave to prove for two hours in a warm place (but not too warm)
Whisk up the egg whites until stiff
Fold into the mix

Cook on a medium heat in a blini pan, turning when one side becomes solid. once cooked allow to cool, and can be reheated for further enjoyment.

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