valentine's day recipe:

potato blinis

ingredients

potatoes - agria 500 gm
flour - all purpose 3 tbs
crème fraiche 3 tbs
eggs - large 3 pc
egg yolk - large 1 pc

production

1. Wash, peel and wash the potatoes
2. Cut into even size pieces, cover with cold salted water, bring to a boil and simmer until cooked
3. Puree until lump free
4. Whisk the crème fraiche, eggs and egg yolk into the puree
5. Whisk in the flour to form a smooth batter (ribbon stage consistency), adjusting as required with more crème fraiche, etc as required
6. Season
7. Heat 1 cm of oil in a pre-heated pan
8. Pour approximately 30 - 50 ml of batter per blinis into the pre-heated oil (increase or decrease amounts depending on the size blinis required)
9. Allow to cook until golden brown and carefully turn the blinis over with a palette knife and cook other side until golden brown
10. Keep warm until required

chef notes:

 

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