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 quick mousse is as delicious as the other and just as quick! In this mousse there are simply 2 ingredients – chocolate and eggs.
The quantities of chocolate and eggs can be varied depending on how many you’re making for –
For 5 little dishes use 150g chocolate (dark or milk) with 1 and 1/2 tbsps water and 3 eggs, for 10 little dishes use 300g chocolate with 3 tbsps water and 6 eggs.
How to: Break the chocolate into small pieces, melt it with the water in a clean bowl over a pan of simmering water -make sure the base of the bowl doesn’t touch the water. Leave to cool a little. Separate the eggs and whisk the egg whites in a clean bowl unitl they form stiff peaks. Add the yolks, 1 at a time to the cooled chocolate and beat together until well combined. Finally gently fold in the egg whites and divide among your serving dishes. Chill for about 3 hours before serving.
These little chocolate pots can also be frozen for up to 1 month!
This is a delicious easy chocolate tart, great for when you don’t want to turn the oven on!
Perfectly creamy with a good chocolate taste and a crunchy base.
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!
This is a very easy and quick chocolate fudge recipe!
It makes delicious firm fudge in next to no time with very little effort required!
It’s not quite Spring weather yet so a hot baked apple was warming and perfect for lunch!
I was very happy to find a jar of mincemeat left over from Christmas and so my apple was ready in no time!
There really aren’t any ingredients, but this is nicer than a plain apple on cold days.
I cored 1 apple, then split the skin about a third of the way down and all the way round. I spooned the mincemeat into the hole where the core once was and also added a spoonful or 2 round the base so that I’d have extra if I wanted. I spooned over a tablespoon of water so that it wouldn’t be too dry and so I’d have some hot juice. Then I put it in the microwave and cooked on high for 3 minutes. This was perfect for a fluffy piping hot apple and the mincemeat was sweet and juicy.
When making more than 1 apple, I check after 3 minutes in the microwave and then increase minute-by-minute the cooking time (4 or 5 is good for 2 apples).
I enjoyed this plain but it’s also great with vanilla ice-cream, pouring cream or crème fraîche and topped with a sprinkling of crushed almonds.
If you don’t have any mincemeat, it can be replaced with a mixture of glacé cherries, raisins, a knob of butter and a sprinkling of brown sugar.
This quick apple compote, or apple sauce, is great for using up apples!
It’s extremely easy to make and it can be sweetened just as you like it!
The above photo makes it look like there are chunks of apple in the compote, but there aren’t – it’s deliciously smooth and thick!
Beautiful! These tattie scones are a favourite Scottish recipe.
Call them what you like – Scottish potato scones, tattie scones, tatty scones or potato scones. These are delicious at any time of day or night and a great way to use up left over mashed potato!
Tattie scones can be enjoyed on their own with a topping such as butter, jam, grated cheese, etc.
This is a beautiful thick white cream made from fromage blanc and coconut cream.
It is nice served with fruit or used to dollop on top of other desserts like chocolate brownies. It’s especially good after a spicy meal!
To serve 4 as a dessert, use a fork to mix 300g of fromage blanc (0%), 200ml coconut cream (from a carton) and 40g of icing sugar together, keep tasting to get the coconut flavour and the sweetness that you want! Serve in bowls topped with chopped fruit or alternatively dollop a large spoonful on a portion of fruit salad/ breakfast cereal/chocolate cake ….
This is pretty creamy as it is, but is also nice when the fromage blanc is replaced with greek yoghurt.
This is a very easy, quick chocolate mousse!
Delicious served with thin vanilla biscuits like langues de chat.
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.
This is a nice simple refreshing mousse made with nothing more than kiwi, eggs and sugar.
This is a lovely juicy side dish.
Nothing difficult about this one!
Grate about 500g carrots or as much as you think you’ll eat!
In a jug mix the following and whisk together with a fork –
1tbsp lemon juice
1 tbsp veg. oil
1 tbsp olive oil
1tsp runny honey
salt and pepper to season
optional : a handful of raisins soaked in orange juice
Pour over the grated carrots – the aim is not to soak the carrots, more to glaze them with the dressing. Add raisins if using and chill in the fridge until ready to eat. Bump up the quantities as required.
It’s even better the following day after the carrots have softened.
This is a very easy fruity ice cream cake perfect for warm summer evenings! Just remember it needs to be frozen for a minimum of 4 hours so don’t forget to make it in advance.
It is made in a loaf tin so is easily sliced into 8 good portions.
There’s a delicious balance of raspberries, and meringue with a deep raspberry ice top.
Filed under Dessert, no-bake
This is a quick fruity dessert, pretty light (recipe says 110 cals) and nice after a heavy meal.
Very easy, minimum fuss and beautiful looking!
Living in Alsace, I have never found anywhere to buy christmas mincemeat for my all time favourite christmas goodie – the mincemeat pie. I do, however, have a very easy recipe for this delight!