COOKING COMPANION EVERY TIME Perfect Party Food,


These easy to make canapés and finger foods are guaranteed to impress your guests...


HOMEMADE BLINIS MAKES 80


Cooks Tip You can prepare the blinis ahead and freeze them for up to 1 week.


Using a squeezy bottle here will really help you get even circles, but you can spoon your blinis into the pan with 2 teaspoons for a more rustic look.


40g spelt flour 130g strong white flour 1 tsp salt


7g sachet easy-blend/rapid-rise dried yeast


150ml crème fraîche 175ml whole milk 2 eggs, separated 30g unsalted butter A squeezy bottle


1 Sift together the flour and salt. Sprinkle over the yeast.


1 In a small saucepan, warm the crème fraîche and the milk together. When it is warm to the touch (if it is too hot it will kill the yeast), whisk in the egg yolks. Pour the mixture over the flour and yeast. Mix well, cover with a kitchen towel and leave in a warm place for 1 hour.


2 In a clean bowl, whisk the egg whites until they form stiff peaks. With a large spoon, gently fold them into the batter. Spoon the batter into a squeezy bottle.


3 Heat a non-stick pan and, using a paper towel, rub butter all over the base. Squeeze out little 4-cm blinis into the pan. Don’t touch them until they are ready to turn. You will know they are ready when tiny bubbles appear through the batter. Use a palette knife to flip them over and cook briefly on the other side.


4 Cool on a wire rack, then serve. You can store them in the refrigerator or freeze, well wrapped. To serve, warm them in the oven 180C/gas 4 for 5-6 mins. There is no need to defrost them first.


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