Rosemary and artichoke blini with melted Brie and toasted walnuts Recipe

Rosemary and artichoke blini with melted Brie and toasted walnuts Recipe

  • 100g/3½oz plain flour
  • 1 tsp baking powder
  • 200ml/7fl oz whole milk
  • 2 free-range eggs, separated
  • 2 Jerusalem artichokes, peeled and cooked until tender, chopped
  • 1 tsp chopped fresh rosemary
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 25g/1oz blue Brie, roughly chopped
  • 1 small handful rocket
  • 1 tbsp walnuts, chopped
  1. Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.
  2. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.
  3. Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.
  4. Serve with the cheese, rocket and walnuts scattered on top.
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