34
blInIS
Ingredients:
for 80 mini-blinis or 40 blinis
2
2
/
3
cups all-purpose flour (350 g)
¾ cup buckwheat flour (85 g)
2
eggs, separated
2 tsp
active dry yeast
2 tbsp warm water
½ tsp salt
pinch sugar
3
¾ cups low-fat milk (900 ml), warmed
to 110°
2 tbsp melted unsalted butter
To make the batter:
Preparation time: 20 min.
Resting time: 2 hours
Place the two types of flour, egg yolks, the
yeast (diluted in 2 tbsp of warm water), salt
and sugar in a mixing bowl. Gradually add
3 cups (750 ml) of the warmed milk and the
melted butter to obtain a smooth batter. Lea-
ve to rise in a double-boiler pan and cover
with a tea cloth for an hour ; it should double
in volume. Add the remaining ¾ cup of milk
and egg whites beaten to stiff peak. Carefully
mix then leave to rise for another hour.
Cooking:
Thermostat 6-7
Lightly grease the griddle with a cotton cloth
moistened with oil. Pour
1
/
3
of a ladle of bat-
ter on the griddle. You can make 8 mini-blinis
at a time. Cook for one minute on each side;
the blinis should swell as then cook.
Seafood blinis:
Serve with pre-dinner
drinks, garnished with smoked salmon, sal-
mon roe and sour cream. Decorate with le-
mon and dill.
Suggestions for fillings:
Spread with
melted butter, fresh double cream, all kinds
of smoked fish, shellfish spreads, caviar, pot-
ted meats.
TorTIllaS
Ingredients:
For 8 tortillas
1 ½ cup all-purpose flour (200 g)
1 ½ cup fine corn meal (150 g)
¾ cup + 1 tbsp water (20 cl)
1 egg white
pinch of salt
To make the batter:
Preparation time :
15 min.
In a mixing bowl, mix by hand the flour, corn
meal, water, egg white and salt until you can
form a soft ball. Separate this into 8 equal
parts. Prepare a well-floured work surface.
Using a rolling pin, roll out each part to make
a pancake of about 5” (12 cm) in diameter
and
1
/
16
” (2 mm) thick. To prevent the dough
from sticking to the rolling pin, you can roll it
between two sheets of plastic.
Cooking:
Thermostat 5
Place four tortillas on the griddle and leave to
cook for approximately 1 min. on each side.
Keep the tortillas in a cloth so they remain
soft and easy to fold.
For 8 Tacos (Filled tortillas):
Brown 12
oz (330 g) of minced beef in a frying pan
and season with taco sauce to taste. Leave to
cook over gentle heat for 10 min. Reheat the
tortillas in a medium hot oven for 2 to 3 min.
Place lettuce leaves on the tortillas, then the
minced beef. Add strips of cheese, slices of
tomato and additional taco sauce or salsa.
Decorate with a few slices of olive. To serve,
fold them to form a shell.
Suggestions for fillings:
Tacos can be
filled with breast of chicken, shelled prawns,
hard-boiled eggs in slices, kidney beans,
avocado, onion, sweet corn, capers, chili
peppers, sour cream.