It was just nineteen short days in length and yet, here I am two days after, still mourning its passing. I must adopt a 'Feel the Fear...' approach to this and do some kind of ritual with candles and consign the OFC to a happy chapter in my past. But for now, there's still a smidgen of caviar in my fridge and it would be a shame to let it go to waste, which is why I found myself troughing on blinis this past lunchtime.
A blini to the uninitiated is a Russian drop scone, made using buckwheat flour and yeast and served with caviar. You also see it commonly served with prawns and smoked salmon too. As I had the leftovers from Sunday's Danish open sandwiches to play with, it seemed like the obvious choice for a fast, tasty and posh working-from-home lunch.
Having run out of yeast at the weekend though, I faced the dilemma of whether or not the recipe would work without the extra lift. Then I remembered an oft-used trick for pancake recipes that require a little extra bubble in them. Fizzy water. Or as Miss A calls it 'Funny Water'. With some baking powder and whipped egg white, this worked a treat giving me soft, light pancakes which were perfect topped with some Philly and the aforementioned caviar and prawns.
And because they originate from Russia, I will plaster a Russian flag on the post because I can. It's all part of the letting go. Now I just need to come up with a non-country-specific recipe tomorrow to break the flag-waving habit. And if I'm struggling to let go of the OFC, how on earth am I going to let go of my own blog in just 43 days time???
This is how I made them.
Makes six blinis (based on a Mary Berry recipe)
- 35g plain flour
- 35g wholemeal flour (use buckwheat if you can get it for the nutty flavour)
- 1/4 tsp baking powder
- 1 medium egg, separated
- 55ml skimmed milk, warmed
- 25ml fizzy water
- pinch of table salt
- spray oil
|Flag addict alert! Russia|
- caviar, prawns, lemon wedges (I forgot this in the pic!) and cream cheese or sour cream to serve
- Whisk the egg yolk, water and milk together then combine with the flours, salt and baking powder to a smooth batter.
- Whip the egg white until it forms stiff peaks. Fold into the batter carefully. Decant into a measuring jug.
- Spray a frying pan with the spray oil and heat over a medium heat. Pour the batter into 2-3 inch diameter circles, spaced 1-2 inches apart. Cook for two minutes until the bottom is set and and bubbles start to form on the surface. Carefully flip over and cook for a further minute. Slide onto a warmed plate and continue cooking until all the batter is used.
- Serve with the accompaniments.