Yesterday, I prepared my favourite Russian food: buckwheat blinis with toppings.
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| Bairns helped me to prepare lot's of different toppings. They wanted to have mozzarella, cucumber, tomatoes, peppers and steak to put over their blinis, but I went for the more traditional toppings. |
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| Usually Russians have some chopped onions with blinis, but I add a twist by chopping in chives and spring onions. |
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| I love Russian sour pickled cucumbers which are prepared with lactic acid bacteria. |
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| We smeared the blinis with sour cream (smetana), salmon eggs and seaweed vegetarian caviar. and sprinkled over chopped onions and pickled cucumbers. Delish! |
My blini pancake recipe (I always prepare lots because I freeze some):
1 kg of lukewarm Turkish yohurt
6–7 dl of lukewarm buckwheat flour
24-30 g dry yeast
3 teaspoon sugar
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3 eggs, separated
1 teaspoon salt
2–3 dl lukewarm milk
3 tablespoons melted butter
Heat the yoghurt in microwave until lukewarm; do the same with buckwheat flour. Make the batter by combining the flour, yeast, sugar and yoghurt in a bowl. Allow it to rise for 2 hours or more at room temperature.
Add the egg yoks into batter and some salt then gradually mix in lukewarm milk and stir in the melted butter. Whip egg whites to stiff peaks and fold into the batter. Stir all together gently and start frying the pancakes with butter on blini pans. Cook for 2-3 minutes on each side and place in the oven. Repeat until you have managed to use up all the batter.
Serve blinis hot with your favourite toppings.
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