This recipe has been in my book for years and makes mini pancakes or ”blinis” in minutes.
The best bit is that they don’t have to be served hot, so you can make the bases and toppings in advance and just put them together when ready to serve. They are easily reheated for a few minutes just before assembling if preferred.
Ingredients – makes about 40 blinis
150g (1 cup) plain flour
pinch of salt
How to : Put everything in a blender and whiz until well mixed – you may need to scrape the flour from the sides of the blender once or twice. There is no need to leave the batter to sit, just heat a shallow frying pan, add a tiny bit of butter and then spoon in small amounts of batter – about a tablespoon for each blini. Let cook for about 1 min until tiny bubbles appear and the blini dries out a bit, then turn the blini over for about 30 seconds until the underside is nicely golden and voilà ready to eat! If after making one or 2, you think the batter is too thick add a splash of water and mix into the batter before continuing.
If the blinis don’t turn out very round, I often use a cookie cutter to stamp out circles.
Blinis can be topped with crème fraîche and smoked salmon, herby cheese and pickles, pesto and half a cherry tomato with basil leaves, horseradish cream and a layer of thinly sliced roast beef, wafer thin ham and chutney…the list is endless.
Lovely bite sized nibbles!
This 10 minute recipe was called salmon pâté, but I think it’s more a paste or a dip!
It’s creamy and perfect for dipping raw carrots or slices of cucumber into!
mini sausage rolls – just a little something hot and tasty!
These are lovely hot bite sized bits – perfect to accompany the 6 nations and cheer on Scotland!
These easy little bread cases are perfect for nibbles and canapés. They can then be filled with pretty much anything you like!
They make a nice change and are very easy to prepare!
These lovely puffy nibbles are great warm or cold!
Nice with an aperitif or with a salad for lunch
A creamy dip for crisps and baked tortillas
Not much to this – just mix some cream cheese (I use Tartare), with or without herbs/garlic to some crème fraîche until you get a nice dipping consistency and the desired flavour.
This is great for dipping crisps or baked tortillas in!
390 can of chickpeas, drained and rinsed
1 garlic clove, crushed
squeeze of lemon juice
1tbsp olive oil
2 roasted, deseeded peppers, chopped
How to: Put everything in the blender and whiz into a paste, season if necessary.
It is also really nice when spread in a warm pitta bread and topped with lettuce and some cold chicken.
These crispy tortilla chips make a change from crisps and are much healthier! Of course, I don’t really make them, I just bake ready-made shop bought tortillas!
Simply cut some tortillas into smallish pieces – triangles, oblongs, any shape you like, then bake in the oven for 7 mins at 180°c. or until they are nicely golden. Remove to a cooling rack and leave for 5 mins to cool before packing in a plastic box with a lid.
I prefer them natural as above, but they can also be sprayed with oil and sprinkled with salt or herbs before baking.
Baked tortilla chips with red pepper dip
Baked tortilla chips with herb and cream dip