Kasteel park

From Russia with Love | 08 juli 2019

Hi, my name is Ana and I am a student at Hotel Management School Maastricht. I was born in Lithuania, yet raised by typically Russian parents (it does not necessarily mean, that we drank vodka for breakfast, had bears as our pets and went swimming in -25). So I thought, why not tell you a little about my ultimate favourite Russian dish…

Memories of my childhood

As a child, I used to eat blini a lot, because I spent a good amount of time in the village with my grandmother, who is super-duper Russian as well, she even had a cow in her back yard. I remember as if it was five minutes ago: I am slowly waking up, because a ray of light is leaking through a hand-made white curtain, checking the clock - 8 am, time to go and watch my favourite cartoons in the kitchen. After getting my excited self out of bed and splashing water all over the place, while brushing my teeth, I am going to give my grandmother a big hug and the smell of my favourite bliny hits my nose and I find myself subconsciously running into the kitchen with a delightful smile and messy hair, still wearing my pyjamas and holding a pinkish frizzy blanket. After eating a pile of those delicious pancakes, I look at my grandma, who is giving me a serious stare, because I left a small piece on the plate, which I will sneak out and feed my dog with later on.

These are the type of warm childhood memories I will never forget!

Recipe for blini

Ingredients

  •  4 1/4 cups of milk
  • 5 eggs
  • 1/3 teaspoon salt
  • 2 tablespoons white sugar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon citric acid powder
  • 4 cups all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 cup boiling water
  • 2/3 cup butter, divided

Instructions

  • Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  • Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  • Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  • Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  • Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with a kitchen towel to keep warm. 
  • Spread your favorite filling in the centre of the blini, and fold three times to make a traingle shape. You can also fold up all 4 sides, lik a small burrito. 

From Russia with Love

Blini (sometimes spelled bliny) or, sometimes, blin (more accurate as a single form of the noun), is a Russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. Its roots trace back to ancient Slavic rituals.They are also known as blintzes, crepes or palatschinke.


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