Ok so it was sparkling wine but it was my clear favourite in a blind tasting and its from Kent [Chapel Down- Tenterden]! Despite being my top tipple, it still hasn’t triggered any increase in its purchase in the weekly shop shockingly (I tried) However, this Kent variety is worth buying for a special occasion, which this was……
Yesterday, we proudly and inspiringly celebrated the dedicated 35 years my dad has spent working for an engineering company he joined after University. So we indulged him in some bubbly and fancy canapes. I knocked up some pillowey blinis topped with creme fraiche, salmon caviar and chives.
Blinis
- 175ml milk
- 40g butter
- 2 eggs, separated
- 125g plain flour
- 50g wholemeal flour
- 1 ½ tsp dried yeast
- 1 tsp caster sugar
- ½ tsp salt
- 2 tbsp chopped chives,plus extra to serve
- Oil to fry
- Creme fraiche
- Salmon caviar
- Heat the milk and butter until melted.
- Sift the flours, yeast, sugar and salt into a food processor or bowl.
- With the processor running, add the warmed milk and butter mixture, followed by the egg yolks (or whisk into the bowl if not using a processor)
- Pour into a bowl, cover with cling film and leave in a warm place for 45 minutes to 1 hour, until risen and airy.
- Whisk the egg whites until stiff but not dry and fold into the yeast batter with the chopped chives.
- Heat a little oil in a hot frying pan and drop small spoonfuls of batter into the pan and cook for about 40 seconds per side or until golden.
- Reserve to a plate and leave to cool a little before topping with creme fraiche, caviar and chives. Alternatively, these blinis can be topped with anything else like salmon, goats cheese mousse etc!
