Blinis

I love these eastern european potato cakes and, if you have never eaten them before, you are in for a treat. Blinis are what bubble and squeak hopes to be when it leaves the nursery.

You can cook them on a hot, oiled griddle, in a skillet or on the barbecue. Serve them as a side dish to just about anything or on their own with caviar and sour cream. Make them in rounds or cook them in shapes for a special celebration. Whatever you do, make sure there are plenty of them. You will be asked for seconds.

To make enough for 6 people you need:

• 6 medium potatoes
• 2 sweet (white) onions, finely chopped
• 3 garlic cloves, crushed with salt
• 225g self raising flour
• 2tsps sugar
• 2 eggs, lightly beaten with a teaspoon of sour cream
• 375ml milk
• 2tbs oil + 1 tsp sesame oil

Peel and cook the potatoes in lightly salted water, or steam them, until they are tender enough to mash easily, then combine them with the cold milk followed by the eggs. Using a whisk at this stage will help to keep your blinis light and give you a creamy finish.

Next cook the onion and garlic in the oil, reserving a little of the oil for the griddle. Stir this mixture until the onion is soft and then stir it into the potato mix. Add in the flour and sugar, combining them well.

Cook equal portions of this mix. You can shape the blinis by pouring the batter into biscuit cutters or egg rings, if that's what you want to do, or simply drop them on a hot, oiled griddle to cook through over a medium heat.

They will take about 3 minutes a side to become nicely browned and fully cooked. Serve them hot, or cold with cut meats and pickles, smoked salmon, pickled herrings, or anything else you can think of..

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