I am on isolation as my parents were tested positive. I am glad that I have bought extra salmon, pepperoni and both black and green olives a few days before we three went for Covid test as we were invited to my mischievous nephew birthday on Sunday, we thought best check as my parents just got home from Malaysia. However, I am negative tested. As I am thinking of others so I stay home for 10 days, after I self-test myself at home, again showed negative. I went to get more food.
I am glad I have a few packets of Continental cup of soup that I can have. It’s great to have some dry and canned food at home as we never know when we might be having Covid. Anyway, I am using the Italian minestrone soup to go with blinis to fill up and keep warm from cold raining Winter day. Taking a break from the food my sister bought for us. My parents are enjoying the food my sister bought for us.
Google: “A blini or, sometimes, blin, is a Russian pancake traditionally made from wheat or buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Blini are among the most popular and most-eaten dishes in Russia.” This is time consuming as I only have one ring best if you have a handful. As I have plenty of time to past my isolation time, stuck at home, so why not do it again.
This meal is for one and it’s simple, easy once you have mastered how to make blinis. I have attached my earlier made recipe link below if you want to try make it. Blinis can be more like a entree, snack, light dinner or if you are having friends over, this can be creative entrees to serve them. Of course, you are not serving them cup of soup but with some other food. I enjoyed it and am licking my fingers. The remaining I cling wrap them and place in fridge for next time. Let’s cook!!!!
1 Tbs lemon juice (OPT)
1/2 Tsp baking powder
1/2Tsp yeast powder
25 g butter
1/2 c milk
1/4 c luke warm water
1/4 c sour cream
180-200 g plain flour
1 large egg, separate
1 Tbs castor sugar
1/2 Tsp salt
olive oil spray
170 g cream cheese
100 g salmon
4 pepperoni slices
4 black olives
4 green olives
4 basil leaves
half stalk spring onion, thinly cut
Combine melted butter, milk, sour cream, warm water and egg yolk in a large metal bowl. Sift flour, baking powder, yeast and sugar over melted butter mixture and beat to slowly combine. Cover the bowl loosely with a cloth and leave to rise in a warm area for 1-2 hours. The batter will rise slightly and have bubbles over the surface after this time.
Beat egg white and salt until soft peak form. Gently fold into the batter, in batches, trying not to reduce the egg whites. Spray a saucepan with oil. Heat medium low heat. Place the ring in one side, put 2 tsp of batter to the ring and cook until nicely coloured, about 1-2 minutes each side light browned or bubbles form on top and the surface appears dry. Remove the ring before flip over the other side and remove cooked blini to a rack to cool. Place the ring in pan and repeat until batter finish. I make about 20.
Combine cream cheese and 1 tbs of lemon juice in a bowl. Top each blini with some of the cream cheese mixture and salmon slices. Garnish 10 with spring onion and another 10 with 1 craisin and some toasted sesame seeds. Chill in fridge until ready to serve.
For the Italian minestrone: put kettle on, empty the sachet into a cup. Once water boiled, pour into the ready cup, stir to softened and cooked the content, and enjoy it with blinis!!!
Note: You can use smoked salmon, craisins, toasted sesame seeds, dill, caviar, grated lemon zest, or quail eggs. You can use mascarpone instead of cream cheese. Anything you like be courage and try your own garnish. You could just spoon 2 Tsp batter directly on pan like many recipes do them.
My first-time making blinis recipe link: https://helenscchin.com/2022/08/15/blinis-salmon-spring-onion-and-blinis-salmon-craisins-toasted-sesame-seeds/