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Bling Up The Blini

By Urvashi Roe •


For New Year's Eve, the blini makes a classic base for canapes.  Urvashi shows how you can ring the changes with the toppings and get kids involved with preparations too.

 

As my girls get older, their interest in cooking grows.  I’m very proud of their willingness to have a go and give things a taste but most of all I am proud of their creativity.  They love coming up with combinations I wouldn’t even dream of.  Better still they eat their concoctions so I can’t complain really.  We now have at least one meal a week where I lay out a load of ingredients that they can pair and share or play around with.  It’s a great way of using up leftovers.

Basic Blinis

As it’s New Year’s Eve and we are staying at home, it’s the perfect opportunity to do this using the good old blini as a base.  They are easy to find in the supermarkets but just as easy to make at home with a little patience.  Just whizz up the following for about 30 blinis:

·         150g plain flour
·         ½ tsp baking powder
·         1 large egg
·         Pinch salt
·         185 – 200ml milk
·         Butter for frying

Heat a (non-stick) frying pan, add some butter and then pop tablespoons of the batter in to fry.  Wait until small bubbles appear on the top and then flip over. They take only a few minutes and you can make them in advance.  Just reheat them in a 180C oven for about 5 minutes. 


Bling Them Up!

Then the fun starts.  Here are a few suggestions from me and my girls…

The Classic Crème Fraiche and Smoked Salmon


Beetroot, Sour Cream and Smoked Salmon


Guacamole


Beetroot, Sour Cream and Caviar


Cream Cheese, Clementine Wedges and Chocolate Sprinkles (I told you they get creative!)


Clementine, Lettuce and Popping Candy (Bonkers but tasty!)


Here are some more ideas for New Year’s Eve

Use edible glitter or sprinkles to add some seasonal sparkle.
Theme the toppings based on different parts of the world as the clock strikes midnight around the globe.
Use the blinis instead of crackers for a cheeseboard and pair with chutneys and pestos.

It’s all good fun. 

For more New Year's Eve and canape recipes visit Great British Chefs collections.

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Urvashi Roe

Urvashi finds food, baking, cooking & eating a therapeutic relief from her day job in marketing. She also freelances for various publications including lovefood.com & The Foodie Bugle and was a former contestant on BBC2's Great British Bake Off. Fascinated by the nutritional properties of fresh produce she started to share her knowledge on her Botanical Baker blog. As an Indian, she's also passionate about the food of her foremothers & shares the simplicity of this on her Gujerati Girl blog. 

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