Mulvarra House | Workshop and Retreat Centre St Mullins

savoury Blinis

Ingredients

  • 100 gr chickpea (or plain, or buckwheat) flour
  • 2 tsp mixed dried herbs
  • ½ tsp salt
  • olive oil

Possible toppings:

  • pesto
  • hummus
  • babganoush
  • olives
  • rocket leaves
  • nuts

METHOD

A lovely and easy party snack or starter, or just a nibble when you feel peckish. Top it with whatever takes your fancy! Homemade pesto is really good! Finish it with some chopped black olives and some rocket leaves, it makes the blinis look very festive.

Makes about 24
Vegetarian and vegan

  • In a bowl, mix the flour, salt and dried herbs. Add 150 ml of water, whisk until you have a smooth batter. Leave to sit for 30 minutes or so.
  • Get your toppings ready.
  • Heat some olive oil in a frying pan and when hot, spoon in a teaspoon of the batter for one blini.
  • Cook for 1-2 minutes on each side.
  • Spoon whatever topping you prefer on the blini and finish it off with some olives, leaves and nuts.

Ingredients

  • 100 gr chickpea (or plain, or buckwheat) flour
  • 2 tsp mixed dried herbs
  • ½ tsp salt
  • olive oil

Possible toppings:

  • pesto
  • hummus
  • babganoush
  • olives
  • rocket leaves
  • nuts

METHOD

A lovely and easy party snack or starter, or just a nibble when you feel peckish. Top it with whatever takes your fancy! Homemade pesto is really good! Finish it with some chopped black olives and some rocket leaves, it makes the blinis look very festive.

Makes about 24
Vegetarian and vegan

  • In a bowl, mix the flour, salt and dried herbs. Add 150 ml of water, whisk until you have a smooth batter. Leave to sit for 30 minutes or so.
  • Get your toppings ready.
  • Heat some olive oil in a frying pan and when hot, spoon in a teaspoon of the batter for one blini.
  • Cook for 1-2 minutes on each side.
  • Spoon whatever topping you prefer on the blini and finish it off with some olives, leaves and nuts.