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.