I can’t believe its finally Friday….sigh…some weeks just seem to go by so slowly, and on top of that it has been sooooo cold. Now I know I shouldn’t complain, other parts of the country are really suffering. We have been snow free (except for what’s already on the ground), I just am not a fan of winter….but spring is just around the corner, its been staying light a little later, and that’s a good sign. Even Punxsutawney Phil, didn’t see his shadow(of course not we had a blizzard) so that means an early spring! Of course that day I think I did mention roasting the little guy and serving him with a nice hunters sauce (only kidding)……sighSo let’s get back to why everyone is here today, it’s Guest Post Friday, and today I get to introduce to you one of my friends from far off Malaysia, Elin from Elinluv’s Sweet Delights and you can also find her at Elinluv’s Tidbit Corner. I am proud to say that I have joined the ranks of her piggies, (those she feeds and who oink, love to eat!, although long distance in my case). I know your going to love her post and hope you stop by to see her when your done reading her post. So my friends, sit back, relax, put your feet up and prepare to get hungry.
I cannot express how happy I am to be invited to do a guest post for Chef Dennis, even though I have not met him in person , I have known him through the blogosphere for a year now. It’s been a pleasure reading his great writings and learning lots from him . He is indeed a chef who is loved by many for his generosity in sharing with us his 35 years of cooking experiences on his amazing blog.
I am Elin from Malaysia , a country famous for its plethora of food choices. I am a full time working mom with two grown up kids. I affectionately call them my Piggies for they really love to eat and sleep when they are back home for their semester breaks! Baking is a passion that runs deep in me and I love to cook and experiment with different spices and ingredients in creating delicious flavors from the east and west for my Piggies and my other half bacon – the Wild Boar as I love to address him. Food blogging has become my second passion after baking and cooking and it is through this passion that our path meets, Chef Dennis and myself 🙂
Today, with great pleasure, I am going to introduce you to a Bliny recipe that will have you drooling over it. Bliny are Russian pancakes made with a yeasted dough. They are traditionally served with a minced meat or sour cream filling, but they have become popular in the West , served with créme fraiche and smoked salmon. This Russian pancake has a soft texture and yet they have a slight springy texture when you chew on it . It also goes well with any fillings. You can have sweet or savory fillings for this pancake . For the savory ones, you can have créme fraiche and smoked salmon or egg sandwich fillings . For the sweet ones, you can have créme fraiche with cranberry sauce or any other fruity sauce. That was what I served my Piggies for their brunch . A Russian pancake treat for your family and friends that will surely wow them with second helpings :)) Though the proofing takes a bit of time, the end result is a soft and springy pancake. The texture is so different from other types of pancake , thus it is worth your while to make this for your family.
A stack of soft and yet springy texture Bliny
Bliny – ( adapted from 500 pizza and flatbreads )
( makes 10-12 small or 6 large bliny. Serves 2-3 )
115 g ( 4 oz) plain flour
5ml ( 1 tsp ) salt
175 ml ( 6 fl oz ) milk
6.25 ml ( 1 ¼ tsp ) active dried yeast
2 large eggs, separated
75 ml ( 5 tbsp ) sour cream, créme fraiche or whipping cream
grape seed oil, for greasing pan
Combine flour and salt in a medium bowl. Warm the milk in a saucepan . Remove from heat and sprinkle yeast over. Add egg yolks and sour cream to saucepan. Stir to blend. Slowly pour milk mixture into flour, stirring until batter is smooth. Cover bowl with cling film and place in a warm spot for 1 1/2 hours, until batter is foamy.
Beat egg whites in standing mixer with whisk attachment, until soft peaks form. Carefully fold egg whites into batter. Cover with cling film and return to warm spot for additional 2 hours.
To cook bliny, lightly coat a large frying pan with rapeseed oil. Pour 45 ml ( 3 tbsp) batter for small bliny or 90ml ( 6tbsp ) for large onto hot frying pan and cook for 30 seconds to 1 minute per side, depending on the size of your bliny, until golden brown. Serve hot with topping of your choice .
Thank you , Chef Dennis for giving me this privilege to write on your wonderful blog.
Thank you Elin for such a wonderful post!! Thanks so much to all of you for stopping by today, I do appreciate your support! Now before you forget go on over to ElinLuv’s Sweet Delights and say hi to Elin, just remember to tell her Piggy Chef Dennis sent you!
Last but not least, I would like to announce the winner of the CSN $100 gift certificate!!!
Congratulations go to Elisabeth from Food Thrift and Finds, if you haven’t met Elisabeth yet, make sure you stop by and say hello.
Have a wonderful weekend, Stay Warm and Stay Full!