Blinchiki with Pickled Carrots & Dill Pickle Paste
‘Food brings people together on so many levels, be it the preparation, the cooking, or the eating. Its nourishment for both body and soul. This recipe is perfect for a gathering, everyone can play their part, a coming together as one to create something beautiful, nothing sates the soul like cooking with others.
If you want to watch the process, you can see the video here
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Adding buckwheat flour brings a welcome earthy note to the blinchiki, if you are gluten free then substitute buckwheat flour entirely. To make these vegan, use a flax egg and vegan milk, cream, and butter. The toppings can be changed to suit your tastes, but the combination of sharp, tangy pickles, smooth, fresh unctuous paste and warm blichicki should warm anyone’s heart.
Excess blinchiki can be frozen for a month, but never overlook the opportunity for an impromptu breakfast or snack, laden with cream and berries, perhaps with a cheeky sprinkle of sugar…. shhh, no one will notice.
