dining: eating in.
These baby blinis are topped with soured cream and organic smoked salmon for stunning canapes.
12 baby blinis
100g/4oz thick soured cream
100g/4oz kinvara smoked salmon
chive batons or dill sprigs
freshly ground black pepper
1. Place blinis on a worktop. Top each with a generous swirled teaspoon of soured cream.
2. Carefully roll up strips of smoked Salmon and place on top.
3. Decorate with criss-crossed chive batons, or dill sprigs. Finish with a grinding of black pepper.
TRADITIONAL SODA BREAD
(makes two loaves)
Irish Soda Bread is great to make with the kids - it's so delicious and the children feel really pleased at making something so lovely.
2 lbs brown wholemeal flour
half a pound of plain white flour
2 tsp salt
2 tsp bread soda, sieved
one and a half pints of buttermilk
1. Pre-heat the oven to Gas Mark 8, 230 deg C (450 deg F).
2. Combine the flour, salt and bread soda.
Make a well in the centre and add most of the buttermilk.
3. Mix with your hand and add more milk if necessary. The dough should be soft but not sticky.
4. Turn out onto a floured board and knead lightly. Shape into two rounds. Flatten slightly to about two inches (5cm) deep.
5. Put on to a baking sheet. Mark with a deep cross and bake in the oven for 15 minutes, then reduce the heat to 200 deg C (400 deg F) Gas Mark 6 for about 20 minutes, or until the bread is cooked and sounds hollow when tapped.
If you have any cookery questions, e-mail firstname.lastname@example.org or write to Eating In, Sunday Mercury, Weaman Street, Birmingham B4 6AY
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|Publication:||Sunday Mercury (Birmingham, England)|
|Date:||Mar 2, 2008|
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