In honour of next week’s homage to love, it’s Beetroot Blinis with Garlicky Mushrooms https://bit.ly/2kBzsaE – perfect with a glass of blush bubbly. Just make sure both of you load-up on the garlic! Happy Valentine’s Day. #Valentine #love #bubbly #pink #fingerfood #funnightin
For the blinis:
150g buckwheat flour
7g sachet fast action yeast
250ml milk, warmed to blood temperature
2 free range eggs, beaten
25g butter, melted, for frying
For the topping:
150g cooked and cooled beetroot
3tbsp crème fraiche
small bunch dill, half roughly chopped
250g button mushrooms, sliced
3 garlic cloves, finely chopped
1 In a bowl, whisk together all the blini ingredients until smooth. Leave in a warm place for 30 minutes until frothy. Heat a large frying pan over a medium heat, brush with the melted butter and drop teaspoonfuls of batter into the pan, spacing 5cm apart, and cook for about 1½ minutes, before turning and cooking for another minute. Cook in batches until the batter has been used. 2 In a food processor, whizz beetroot, crème fraiche and ricotta until coarse. Season well, stir in the chopped dill and chill until required.
3 Melt butter in a large frying pan, add mushrooms and garlic and fry until deep golden.
4 To serve, put the blinis on a platter, spread with a teaspoonful of beetroot mix, add a few mushrooms and garnish with a small sprig of dill.