Rosemary and artichoke blini with melted Brie and toasted walnuts
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.
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Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.
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Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.
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Serve with the cheese, rocket and walnuts scattered on top.
Ingredients
- 100g/3½oz plain flour
- 1 tsp baking powder
- 200ml/7fl oz whole milk
- 2 free-range eggs, separated
- 2 Jerusalem artichokes, peeled and cooked until tender, chopped
- 1 tsp chopped fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g/1oz blue Brie, roughly chopped
- 1 small handful rocket
- 1 tbsp walnuts, chopped
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