I wouldn’t normally give recipes without weights, but the key here is the simplicity which works so well with measuring cups. As with my pancake recipe these are neutral in flavour, so there is nothing to say you couldn’t top them with something sweet.
You can freeze these blinis very successfully and just bring a few out at a time when you have guests. Top with whatever you fancy. I like sour cream, smoked salmon and dill, stirring a little horseradish through the sour cream, but you could use hummus, guacamole or other dips.
Perfect to prep ahead of time for Christmas or Easter celebrations.
Preparation Time
15 Minutes
Cooking Time
15-20 Minutes
Total Time
30-40 Minutes
Ingredients:
Makes around 30
- 1 cup milk (full fat)
- 1 cup self-raising flour
- 1 large egg
- Pinch salt
- Vegetable oil for cooking
Directions:
- Place all the ingredients into a bowl and whisk well together until smooth.
- Leave to stand for 10 minutes.
Heat some neutrally flavoured oil into a frying pan to a medium/high heat. - Take teaspoons of the mix and drop onto the pan leaving a good amount of space between them as they do spread slightly.
- Cook for a minute or so until bubbles start to appear on the top and the underneath side is a golden brown (if they are getting too dark, turn the heat down a little).
- Flip and cook the other side.
- Repeat until all the mixture is used.
- Serve with your chosen topping.
Notes:
These freeze really well. Put them in your freezer laid on a tray lined with greaseproof and spaced apart. Once frozen you can pop them into a small bag or plastic container and they will be fine for a month or so.
Click here to download or print the one page recipe card
3-2-1 Shortbread
One of my favourite food writers, Rachel Roddy, refers to some of her recipes as ‘coat on’, implying you could run indoors and almost make it in haste with your coat on, if necessary. This shortbread for me is one of those and has actually been tested as such when...
Pink Onion Pickles
Growing up, pickles for me were always either beetroot (which I disliked with a vengeance) or a jar of Garner’s onions, which only seemed to come out at Christmas. It’s a strong taste for a child but one which I have come to absolutely love (still not the vinegary...
Elderflower Vinegar
I started playing around with botanicals in foods for The Tiny Table, as I really wanted to bring that sense of ‘eating your surroundings’ into the dishes I served. I am immensely lucky to live where I do as I am surrounded by fields of edibles and very often don’t...
Basic Tomato Sauce
A basic tomato sauce is the starting point for so many great dishes and for somebody with a passion for Italy like me, it is a staple that has to be permanently ready, either in fridge of freezer. Throw in some fried chorizo and a few olives and combined with your...
Masala Lamb Chops
This recipe was kindly donated by my friend Dharm and comes from his mother Padma Chauhan - it is a family favourite and once you have made it, you’ll see why. He is a fantastic baker and chef and you can follow him on Instagram at @chefdharm. I allow two cutlets per...
Pineapple with Mint Lime Pesto
This simple dessert is perfect at the end of a barbecue whilst you still have some heat left in the coals, but you can make it successfully indoors on a griddle pan. One of those plates of food which is somehow so much greater than the sum of its parts. Ideal after my...
Chorizo and Bean Stew
This stew is absolutely perfect for a quick mid-week supper but as with many dishes of this kind, the flavour matures when left overnight. You could add chicken to make it even more substantial. I would gently fry or oven roast some fillets until just done and then...
Classic Pancakes
Don’t feel constrained to use basil, a pinch of dried or fresh oregano will also work.Preparation Time25 MinutesCooking Time10-15 MinutesTotal Time40 MinsIngredients:Makes 10-12 thin pancakes 100g Plain Flour 2 large free-range eggs 300ml milk (ideally semi-skimmed or...
Summer Bruschetta
The name bruschetta comes from the Italian verb ‘bruciare’ to burn or damage with fire. It was probably one of the first starters or appetisers that we saw introduced over here in Italian restaurants and something we could recreate at home quite easily.Of course, we...