Blini buffet

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As I’ve mentioned before, I set up a little blini station for the drinks party before Christmas, a concept I will definitely use again.

It was the first time ever I made blinis and although time-consuming (the batter need to rise twice and then you have the fry them all) it was so much fun and I love these little Russian pancakes.

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I also made some vegan pancakes and some glutenfree ones as well as vegan toppings (marinated beetroot with horseradish and aubergine caviar). The general toppings were very classic; gravadlax (cured salmon), creme fraiche, caviar (not the fancy kind) and chopped red onions.

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This was all set up on a table so people could help themselves in between canapés as well as in the beginning when I was busy greeting the guests.

Blinis, makes about 80-90 (at least)

Adapted from Martha Stewart’s recipe from the book The Hors D’oeuvres Handbook

2 tsp dry yeast

350 ml warm water

350 ml plain flour 

350 ml buckwheat flour

3 large eggs, separated into yolks and whites 

5 tbsp melted butter 

1 tsp salt

1 tsp caster sugar

350 ml warm milk

Mix yeast and water in a large mixing bowl. Place in a warm place until the mixture is creamy and foamy, about 10 minutes. 

Slowly add the flower to the mixture. Whisk to combine and remove any lumps. Cover the bowl with cling and put it in a warm place to rise, about 1 hour. 

In a separate bowl, combine the buckwheat flour, egg yolks, 4 tablespoons of the butter, salt, sugar and milk. Whisk to combine and remove lumps. Use a spatula to stir in the buckwheat mixture into the risen mixture. Combine well. Cover with cling and set in a warm place to rise by about half, and bubbly, about 1 hour. 

Beat the egg whites with a whisk until stiff but not dry. Fold gently into the batter. 

Heat a frying pan och blini pan over medium heat and brush with some of the butter. Pour 1 teaspoon of butter per blini into the pan; try to fit as many as your pan can fit, leaving space between them (I cooked four at the time). Cook until the bottom turns golden and bubbles appear on top, about 45 seconds. Flip and cook until golden and cooked through, about 30 seconds more. Repeat with the remaining batter.Stack the blinis as they’re ready.

They can be kept in the fridge for 1-2 days but are best freshly prepared. They do not freeze well. 

Serve with creme fraiche, lumpfish caviar, chopped red onions. 

Gravadlax

300 g salmon fillet

1 tbsp sea salt

1/2 tbsp caster sugar 

1 tbsp chopped fresh dill

Freeze the fish if fresh and defrost it (to remove any bacteria). Mix sugar, salt and dill and pat into the fish all over. Place in a shallow dish and cover with clingfilm. Place something heavy on top. Place in the fridge for 48 hours. 

Remove the liquid and pat the fish dry. Slice thinly and serve. 

Aubergine caviar 

Adapted from miscellaneous recipes (especially one by Gordon Ramsay) found on the web.

1 aubergine

1 garlic clove, sliced

olive oil

1 tsp dried rosemary

1 tsp dried thyme

Cut the aubergine in half lenghtwise and make cuts in a check pattern into the ‘flesh’. Place the garlic pieces in the cuts and pat the aubergine with oil. Add the dried herbs and put the aubergine back together and wrap the whole thing in tin foil. Bake in 200C oven until soft all the way through, approx 30-40 minutes. 

Remove the foil and scrape out the inside of the aubergine onto a chopping board. Chop t up with a knife, transfer to a bowl, season and add more oil if needed. Serve cold.

Marinated raw beetroots with grated horseradish

4-5 fresh beetroots

1/2 lemon, the juice

2-3 tsp mild olive oil

salt, white pepper

fresh horseradish

Peel the beetroots (use plastic gloves) and slice thinly with a mandolin or cheese slicer. Place in a bowl and add the lemon juice and oil, salt and pepper. Stir to combine and add grated horseradish before serving. 

Glutenfree pancakes

Adapted from Doves Farm’s recipe.

200 g glutenfritt mjöl från Doves Farm

2 eggs

1 tbsp sunflower oil

500 ml milk

Add flour and egg to a mixing bowl. Add the milk and whisk to combine. Leave to rest for a bit and whisk again before making the pancakes. Heat up some oil in a frying pan and pour in 1 tbsp batter per pancake. Fry until golden brown on the bottom, then flip and cook until golden on that side too. Repeat with the remaining batter. 

Vegan pancakes 

250 ml plain flour

2 tbsp baking powder 

1 pinch salt

250 ml soy milk

2 tbsp mild oil 

Mix flour, baking powder and salt in a mixing bowl. Add soy milk and oil and whisk to a smooth batter. Heat up a splash of oil in a frying pan, add a tbsp of the batter per pancake and fry until golden brown at the bottom. Flip and cook the other side until golden brown. 

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Cooking at the meetup

After touring the countryside looking for good produce we returned to the hotel and the kitchen. We put our aprons and chefs’ hats (oh la la) on and got cooking divided into groups. One team made three different amuse bouche with different shell fish such as crayfish, langoustines and mussels. The all male team cooked the first two courses, one team cooked the fish for the main course, my team made bread and tomato jam to go with cheese and one team took care of the pudding. We also had a vegetarian team creating all their own dishes.

We also got a lovely drink with blueberry vodka and blood oange juice to stay hydrated while cooking, then moved on to beer and wine.

My team mates, Helena (left) and Kim (right).

The amuse bouche team consisting of Gun and Emmy

A whole kitchen filled with bloggers!

Maria (left) is making pudding while Sofie (right) is frying the cod loin for the main course.

Gun and Anki

Amuse bouche x 3: 1. crayfish tartare 2. Langoustine on rye bread with dill mayonnaise 3. Mussels with butter, garlic and spring onions

Magnus, Håkan and Calle

Helena and Charlotta

Malin, Sofie and Lotta

Girolle soup with celeriac creme

Blinis with Swedish löjrom (caviar), creme fraiche and chopped red onions

Perfectly cooked cod loin with onion puré, marinated onions and lardons

Locally sourced blue cheese, bread and tomato jam

Tarte tatin with thyme, honey brittle and vanilla icecream

Our waiters and chef; Dennis, Thomas and Marcus

Thanks for a lovely weekend all!