Bistro blinis

Shrove Tuesday is one of the annual celebrations where the frugal cook really comes into his/her own for what could be more thrifty than a pancake? There are, of course, literally hundreds of recipes out there but here's a quick version of blinis* for you to try made with smoked mackerel rather than smoked salmon and caviar . . .
Serves 6 as a snack, 4 as a light supper

For the pancakes:
75g (3 oz) plain flour
75g (3 oz) buckwheat or wholemeal flour
1 level tbsp poppy seeds (optional but nice)
1 level tsp baking powder
1/2 level tsp fine seasalt
200ml (7 fl oz) full cream milk
2 large free range eggs
50g (2 oz) melted butter

For the topping:
2-3 peppered mackerel fillets, skinned and flaked
1 medium sized red onion very finely chopped
2 lemons, cut into 4 wedges

For the creamy dill topping:
1 142ml (5 fl oz) carton sour cream
1 150g carton unsweetened Greek yoghurt
2 tbsp finely chopped fresh dill
Salt

To make the pancakes mix the dry ingredients in a bowl, leaving a hollow in the centre. Separate the eggs and mix the yolks with the milk and 25g (1 oz) of the melted butter and gradually pour into the flour, stirring continually. Just before cooking beat the egg whites until sift and fold into the pancake mixture.

Mix the sour cream with the yoghurt. Add 2 tbsp of the finely chopped onion, the dill and the salt and mix well.

Heat a pancake pan or non stick frying pan over a medium heat, dip some scrunched up kitchen towel in the remaining butter and wipe it round the pan. Put 4 tablespoonfuls of the pancake mix in the pan then when bubbles begin to appear on the surface (about 45 seconds) flip them over with a palate knife and cook the other side.

Place on a warm plate covered with a clean teatowel while you make the remaining pancakes, lightly greasing the pan between each batch.

Serve each blini topped with a a dollop of dill-flavoured cream, a few flakes of smoked mackerel and a sprinkling of chopped onion.

* Did you know that ‘bistro’ meant quick in Russian? Me neither.

Bistro blinis

Shrove Tuesday is one of the annual celebrations where the frugal cook really comes into his/her own for what could be more thrifty than a pancake? There are, of course, literally hundreds of recipes out there but here's a quick version of blinis* for you to try made with smoked mackerel rather than smoked salmon and caviar . . .
Serves 6 as a snack, 4 as a light supper

For the pancakes:
75g (3 oz) plain flour
75g (3 oz) buckwheat or wholemeal flour
1 level tbsp poppy seeds (optional but nice)
1 level tsp baking powder
1/2 level tsp fine seasalt
200ml (7 fl oz) full cream milk
2 large free range eggs
50g (2 oz) melted butter

For the topping:
2-3 peppered mackerel fillets, skinned and flaked
1 medium sized red onion very finely chopped
2 lemons, cut into 4 wedges

For the creamy dill topping:
1 142ml (5 fl oz) carton sour cream
1 150g carton unsweetened Greek yoghurt
2 tbsp finely chopped fresh dill
Salt

To make the pancakes mix the dry ingredients in a bowl, leaving a hollow in the centre. Separate the eggs and mix the yolks with the milk and 25g (1 oz) of the melted butter and gradually pour into the flour, stirring continually. Just before cooking beat the egg whites until sift and fold into the pancake mixture.

Mix the sour cream with the yoghurt. Add 2 tbsp of the finely chopped onion, the dill and the salt and mix well.

Heat a pancake pan or non stick frying pan over a medium heat, dip some scrunched up kitchen towel in the remaining butter and wipe it round the pan. Put 4 tablespoonfuls of the pancake mix in the pan then when bubbles begin to appear on the surface (about 45 seconds) flip them over with a palate knife and cook the other side.

Place on a warm plate covered with a clean teatowel while you make the remaining pancakes, lightly greasing the pan between each batch.

Serve each blini topped with a a dollop of dill-flavoured cream, a few flakes of smoked mackerel and a sprinkling of chopped onion.

* Did you know that ‘bistro’ meant quick in Russian? Me neither.

Smoked cod, leek and watercress chowder

If you're a) not a haggis-lover, b) haven't decided what to cook tonight but feel like something vaguely Scottish and are c) reasonably near the shops, here's an idea. It was prompted by a reduction on a pack of smoked cod in Somerfield yesterday which made me think of making Cullen Skink. Not that I could remember exactly what went into Cullen Skink but I bought a couple of leeks, a potato and a carton of soy milk (my husband is dairy-intolerant) and hoped for the best.

I was just bemoaning the lack of parsley to finish it off when I remembered I had the tail end of a pack of watercress which proved a very good addition. As did a few shavings of parmesan. The result: more of a chowder rather than a Scottish fish soup but none the worse for that.

Serves 2-4 depending whether you're eating anything else.

1 medium to large potato (about 250g)
2 medium leeks
1 tbsp olive or sunflower oil
15g butter
200g smoked cod or haddock fillets
450-500ml whole milk or soy milk
A handful of roughly chopped watercress or some finely chopped parsley
Salt and freshly ground black pepper
Grated parmesan to serve (optional)

Peel the potato and cut into smallish cubes. Cover with cold water, bring to the boil and simmer for about 10 minutes until the potato is just tender. Meanwhile trim, wash and finely slice the leeks then give them another rinse. Heat the oil in a heavy-bottomed saucepan or casserole, add the butter then tip in the leeks and stir. Put a lid on the pan and cook for 3-4 minutes until the leeks start to soften. Add the cod or haddock fillets, pour over enough milk to cover, bring up to simmering point then leave over a low heat for about 4-5 minutes until the fish is cooked. Remove the fish with a fish slice and set aside. Tip the potatoes and about 100ml of their water into the leeks and add the watercress or parsley. Leave over a low heat while you remove the skin and any bones from the fish then return it to the pan and warm through. Check seasoning adding salt (it should only need a little, if any) and pepper to taste. Serve in warm bowls with a little shaved or coarsely grated parmesan if you have some and fancy it.

Smoked cod, leek and watercress chowder

If you're a) not a haggis-lover, b) haven't decided what to cook tonight but feel like something vaguely Scottish and are c) reasonably near the shops, here's an idea. It was prompted by a reduction on a pack of smoked cod in Somerfield yesterday which made me think of making Cullen Skink. Not that I could remember exactly what went into Cullen Skink but I bought a couple of leeks, a potato and a carton of soy milk (my husband is dairy-intolerant) and hoped for the best.

I was just bemoaning the lack of parsley to finish it off when I remembered I had the tail end of a pack of watercress which proved a very good addition. As did a few shavings of parmesan. The result: more of a chowder rather than a Scottish fish soup but none the worse for that.

Serves 2-4 depending whether you're eating anything else.

1 medium to large potato (about 250g)
2 medium leeks
1 tbsp olive or sunflower oil
15g butter
200g smoked cod or haddock fillets
450-500ml whole milk or soy milk
A handful of roughly chopped watercress or some finely chopped parsley
Salt and freshly ground black pepper
Grated parmesan to serve (optional)

Peel the potato and cut into smallish cubes. Cover with cold water, bring to the boil and simmer for about 10 minutes until the potato is just tender. Meanwhile trim, wash and finely slice the leeks then give them another rinse. Heat the oil in a heavy-bottomed saucepan or casserole, add the butter then tip in the leeks and stir. Put a lid on the pan and cook for 3-4 minutes until the leeks start to soften. Add the cod or haddock fillets, pour over enough milk to cover, bring up to simmering point then leave over a low heat for about 4-5 minutes until the fish is cooked. Remove the fish with a fish slice and set aside. Tip the potatoes and about 100ml of their water into the leeks and add the watercress or parsley. Leave over a low heat while you remove the skin and any bones from the fish then return it to the pan and warm through. Check seasoning adding salt (it should only need a little, if any) and pepper to taste. Serve in warm bowls with a little shaved or coarsely grated parmesan if you have some and fancy it.