Roasted Red Pepper Blinis

When you’ve got people coming over or its Christmas time, these are great appetisers to get everyone going.

I do make the Blinis, but sometimes I just get a shape cutter for baking and cut out some pitta bread. It still tastes good and this way you can make shapes!

  • Ingredients for the Blinis
  • 85g (3oz) plain flour
  • 1 tsp baking powder
  • 1 tsp mustard powder
  • pinch of salt
  • pinch of black pepper
  • 150ml (5fl oz) unsweetened soya milk
  • 2 free-range eggs, seperated
  • Olive oil for frying
  • Ingredients for the red pepper spread
  • Pinch of smoked paprika
  • 1 crushed garlic clove
  • 1 tsp tomato puree
  • 150g (5oz) soft cheese spread
  • 1 small roasted red pepper, finely chopped
  • 5ml (1 tsp) balsamic vinegar
  • 1 tsp honey

Method

  1. For the blinis, get a food processor and put in the flour, baking powder, mustard powder, salt and freshly ground black pepper. Give it a whizz together and add the soya milk and egg yolks and process to make a smooth batter. In a separate bowl, whisk the egg whites until soft peaks form. Fold the egg whites into the batter gently.
  2. Place the red pepper over a naked flame over a hob, and keep rotating as you bkacjen the skin on all sides. After you’ve done thus for about 10 minures turn off the flame and let it cool down. Wrap it in clingfilm and use your hands to get the charred parts off before you chop it up. Mix all the ingredients together for the red pepper spread and season to taste. Keep some red pepper to the side.
  3. Heat a olive oil in a frying pan over a medium high heat, and spoon large tablespoons of the batter into the pan to make little blinis. Fry, for 2-3 minutes until the underside looks cooked. Turn the blinis over and cook on the other side for a further 1-2 minutes. Repeat until all of the mixture is used up. Allow the blinis to cool.
  4. Spoon a little of the red pepper spread over each blini and top with a couple of pieces of diced roasted red pepper. Top each blini with a little basil leaf.

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