Canapes

easy canapes recipe
by

Russian Blinis

 

Batter for 16 Blinis

 

50g Buckwheat flour

35g White flour

½ t yeast

½ Henergy egg, beaten

125 ml Meadow Fresh milk

Pinch of salt
Butter or vegetable oil for pan

  1. Whisk all ingredients together until you have a smooth batter. Cover and leave to stand for an hour.  After an hour, stir the mixture again, it should have thickened slightly.
  2. Heat a large pan with a small amount of vegetable oil. Drop small amounts of batter into pan with a teaspoon to make small round pancakes in batches.
  3. Cook them for up to two minutes on each side until golden in colur.

Smoked Salmon topping

½ lemon, zest and juice only

50g smoked salmon

½ shallot, finely chopped

70 ml Meadow Fresh sour cream

Small bunch fresh dill

Greggs freshly ground black pepper

  1. Use a zester to remove thin strips of lemon zest
  2. Dice the salmon and place into a bowl. Add the juice of ¼ lemon or more to taste, and season with black pepper.
  3. Add the finely chopped shallot and mix well.
  4. To serve, spread a layer of soured cream onto each blini. Place a spoonful of salmon mixture on top of the sour cream.  Garnish with a small sprig of dill and a strip of lemon zest.

 

Pea and Mint with Feta topping

easy canapes recipe

100g defrosted peas

1 T Meadow Fresh natural yoghurt

1 t chopped mint

¼ Lemon, zest and juice

40 g Puhoi Valley Feta

Greggs freshly ground Black Pepper

  1. Put the peas, yoghurt, chopped mint, lemon zest and juice in a bowl. Mash well with a fork.
  2. Divide the mixture between the blinis, and top with crumbled feta. Season with black pepper.

 

Crostinis

¼ Bagette sliced into 1cm slices

¼ C Olivani olive oil

Greggs freshly ground Sea Salt and Black Pepper

  1. Arrange baguette slices on a baking tray and brush both sides with oil. Season well with salt and pepper.
  2. Bake at 180°C until golden, turning once during baking. Let cool on trays.

 

Pear, Walnut and Blue Cheese topping

½ Pear

50g Blue Cheese

1 T chopped walnuts

  1. Cut blue cheese into pieces and put them onto crostinis.
  2. Thinly slice pear and place a small slice on each crostini.
  3. Top with chopped walnuts.

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