Sunday, 28 September 2014

Xi’an stuffed pancakes

Xi’an stuffed pancakes

For the alphabet X I have tried the Xain province from China.I knew of this province for the terracotta army. I would have liked to write more but as my arm is not too agreeable I am just linking my source Wikipediaof course.

These were appreciated a lot at home and the waiting period is right now extended till y arm is better then I better make these again and not just 8. Apparently younger one want 8 for herself alone. ;D

 Xi’an stuffed pancakes

Recipe Source:here
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 8 pancakes
Ingredients
For the dough:
  • 2 1/4 cups all purpose flour
  • ½ tsp salt
  •  Water as needed

For the filling:
  • 200 grms mushrooms
  • 1 onion, finely chopped
  • 1 tsp garlic paste
  • ½ tsp pepper
  • Pinch of jeera/cumin
  • ½ tblspn soya sauce
  • 1 tblspn tomato sauce
  • Pinch of sugar
  • Salt
  • ¼ cup paneer, crumbled
  • 1 cup cabbage, finely chopped
  • 1 spring onion, chopped
  • 1/4 tsp garlic powder
  • 1 tsp oil
  • Pinch of white pepper
  • 2 tblspn til/sesame seeds
  • 1/2 cup oil for frying+ 1 tblspn oil

Method:
Let’s make the dough first:
  • To the flour add salt and water little at a time to form dough.
  •  Knead for 5 minutes. Set aside keep covered with a damp kitchen towel to rest.

Now let’s make the filling:
  • In a kadhai /wok add 1 tblspn of oil.
  • Add the garlic and brown it.
  • Add the onion and stir fry till the onions are translucent.
  • Add the mushrooms and stir and cook covered.
  • Once the mushrooms are done add the jeera/cumin, pepper, soya sauce, tomato sauce, salt sugar. Mix and stir fry till almost dry.
  • Add the paneer and mix well. Switch off the gas and keep the kadhai/wok open. Set aside to cool.
  • Once cool transfer to the chutney jar of the blender and make a coarse paste. Set aside.
  •  In another bowl, combine the cabbage, spring onion, garlic powder.

Now let’s assemble the pancakes:
  •  Divide the dough into 8 equal portions use one portion and keep the rest covered with a damp towel.
  •  Oil the work surface lightly and roll the selected portion into a long, thin rectangle about four inches wide.
  • Again very lightly oil the dough and spread on about an eighth of your mushroom paneer mixture on one side. Spread till about the middle of the rectangle.
  • Add about 2 tblspn cabbage mixture to one end.
  •  Roll the dough a little. Cover the sides like a burrito to make a cylinder till you reach the end of the rectangle.
  • Stand the roll on one end so it's like a standing cylinder.
  • Press the dough down into a flat pancake with one hand and then sprinkle with sesame seeds.
  • Repeat with all the balls. Meanwhile keep the prepared pancakes under the damp towel.
  •  Pour ½ cup oil into a small kadhai/wok and heat. When put a small pinch of dough in the hot oil the dough should first sink then slowly come up. In case the dough sinks and stays under you oil is not hot enough heat it and test with a fresh pinch of dough. In case it rises immediately cool the oil. Test and then fry.
  • Drop the pancakes gently into the pan and fry until golden.  You will need to flip the pancakes so fry 1-2 at a time.
  • Carefully flip and fry on the other side (about 3 minutes per side). Please be careful when working with hot oil.
  • When golden brown, transfer to a plate lined with paper towels.
  • Taste best when eaten immediately but they can be frozen and re-toasted in the oven.





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Saturday, 27 September 2014

Couscous

Couscous 

For the alphabet W I have chosen Western Sahara! In case you are wondering what on earth is wrong with me, let me tell you we at Blogging Marathon are at the fag-end of our marathon, mega marathon where we blog on one  theme. This time its international cuisine the marathon is aptly name” Around the World in 30 Days”

I am not writing any more as intro for my post as I have shooting pain in my arm. In fact I am a day late to post this recipe.

Suffice to say this was one not much appreciated at home. The younger one said “Upit with gravy” I suppose my substitutions were what gave the flavour. It was too bland for out taste too.

Hopefully they will be more enthusiastic when I retry….: D I had also planned to go with this dish Atai but after the reactions I decided do forget it!!

Couscous 

Recipe Source:Here
Ingredients:
For the stew:
  • 2 Onions
  • 5-6 cloves of Garlic
  •  1 cup of mixed vegetables like carrots capsicum, pumpkin, cabbage, chopped in chunks
  • 100 grms of mushrooms about 10 big ones, split in 2
  • ½ tsp Dhania/ coriander powder
  • ½ tsp Jeera/cumin powder
  • 1 tsp Red chilli powder
  • ½ tsp Pepper powder
  • ¼ cup dhania/ coriander leaves, finely chopped
  • 3-4 tomatoes, chopped
  • 1 cup of chick peas soaked and boiled
  • Oil
  • Salt


For the rava:
  • 1 cup rava
  • ¼ tsp saffron
  •  A few spring of coriander and mint
  • 2 tsp olive oil

 Method:
  • Heat oil in a large pot.
  •  Add garlic and then line the bottom with the onions.
  •  Arrange the carrots and mushrooms.
  • Add the coriander powder, jeera powder, red chilli powder, pepper.
  • Allow it to simmer for 5 minutes.
  •  Add the cabbage, pumpkin and capsicum. Allow to simmer for 5mins.
  • Add coriander, add in about one cup of water and chopped tomatoes.
  • Allow it to simmer lightly until you see a lot of liquid forming about 15mins).
  •  Add chick peas
  • Stir; let it simmer for another 15-20 minutes.

 As this is cooking let’s get the jada rava ready:
  • Roast the rava till you get a lovely aroma. Measure the volume.
  • Boil double the volume of water.
  • Place the rava into a bowl mix the saffron and cover with boiling water.
  • Stir, then set aside for 20 minutes, or until the jada rava has absorbed all of the water.
  • Add the chopped mint and coriander.
  •  Add some olive oil mix well making sure all the rava gets a coating of the oil and to separate any clumps.
  • Then, put the rava in a strainer lined with a cloth steam for about 5 minutes. This helps the flavour of the herbs get absorbed.
  • Your stew/ soup is done by now.
  • So dish out !!




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Thursday, 25 September 2014

Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa

In Venezuela the cuisine you will find influences especially from Italy, Spain and France. If that is not enough you will find indigenous as well as African influence.
Being a large and diverse country, each region in Venezuela has its own distinctive regional cooking.

On the coast enjoy fish, shellfish, crayfish, and fish soups as well as fish stews.  Coconut is also part of some dishes. In the Andean region the food is quite different. Here the "arepa" is not made of cornmeal but wheat. Cured meats and sausages are a delicacy and are sold in many villages.

 In the Amazon region besides yucca, corn, beans and bananas you can also enjoy turtles, tapirs, monkeys birds and deep fried ants. Squeamish you could also live on Casabe, bread made out of yucca.

When in the market, for my weekly Sunday marketing I started looking at avocados hubby was all too happy! He was expecting a shake. When I came home I immediately started attending to it (normally it’s lying around, he gets irritated and attends to it) was he thrilled!!!

Then he saw me mixing it up for a salad he just walked away….poor man!!!

At lunch (he came late) he had heard me admonishing the girls “keep some for Papa” he got curious and Apeksha served him a miniscule portion just to harass him, “taste it Papa. You may not like it” was what she told him!!

He came back not just for seconds but for fourths also. The entire bowl was over in one sitting. But the best part was FIL too liked it!!

There are some substitutions here; I replaced seeded jalapeno peppers with chillies and hot pepper sauce with chilli sauce, white wine vinegar with red wine vinegar.

Guasacaca - Venezuelan Avocado Salsa

Guasacaca - Venezuelan Avocado Salsa
Recipe Source:Food.com
Yield: 6 cups
Ingredients:
  • 2 cups onions, finely chopped 
  • ¾ cup red capsicum, finely chopped  
  • 3 tblspn green chillies, finely chopped
  • 3 tblspn extra virgin olive oil
  • 3 tblspn red wine vinegar
  • 1 tsp US mustard
  • ¾ tsp salt
  • ¼   tsp black pepper, fresh ground
  • 1 large garlic clove, minced
  • 1 ½ cups avocado, chopped and peeled 
  • 1 ½ cups tomatoes, chopped
  • 2 tblspn dhania/ coriander leaves, chopped 
  • ¼ tsp red chilli sauce

Method:
  • Mix the onions, red capsicum, green chillies, olive oil, red wine vinegar, mustard, salt, pepper, garlic in a large bowl.
  • Toss mixture gently.
  • Cover and refrigerate 3 hours.
  • Stir in avocado and tomatoes and red chilli sauce just before serving.

 
Guasacaca - Venezuelan Avocado Salsa

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Wednesday, 24 September 2014

Rice Holubtsi- Ukrainian Cabbage Roll Recipe

Rice Holubtsi- Ukrainian Cabbage Roll Recipe

Ukrainian food (and the cuisine of neighbouring countries) tends to be rich, heavy on the meat, butter and starches, and   vegetables are hardly used.  This makes some sense when you consider the cold climate and the very short growing season.  Most veggies had to be preserved via canning or pickling, and wheat and potatoes were winter staples.

The authors have shared at length the delicious foods they have enjoyed as a child. I liked the food as well as the way they have described it so I am sharing them,” Because of the natural variances in family and cultural traditions, each and every one of us probably has a different idea of what holiday food is.  Growing up, my family has always enjoyed homemade perogies and cabbage rolls (holubtsi), mashed potatoes, homemade buns, and the very non-vegan turkey and sausage. Some families eat something called "Kutia", which is delicious cooked wheat with lots of sugar, poppy seeds and pecans, great for breakfast.  Saurkraut and dilled pickles are also very common around here, as is borscht (check out my fave recipe for borsht) and all kinds of breads and pastries.”

This Ukrainian cabbage roll recipe is simple, though rolling them up takes time and patience so it’s something that can be done in a group. Sounds like a fun filled activity especially during the holidays.  At the end of the recipe, I'll give some suggestions for easy variations if you want to go beyond just rice. “

I made these rolls twice. First I made them and half baked them left them on the kitchen counter and went to work. The idea was I will continue with the baking in the evening.

Hardly I step in the evening younger one said,” Whatever you made and was lying on the platform was tasty but too tough to eat I finished them all.” So the second round. Must say the rolls were extremely tasty! This is a part of the series "Around the World in 30 Days"!
Rice Holubtsi- Ukrainian Cabbage Roll Recipe

Rice Holubtsi- Ukrainian Cabbage Roll Recipe

Recipe Source : Here 
Ingredients:

  • 1 large head of green cabbage
  • 4 cups half cooked rice ( I used 2 flat cups or uncooked rice) 
  • 1 tsp salt
  • 1 tsp freshly-ground black pepper
  • 2 tblspn butter
  • ½ cup onion, finely chopped
  • 2 tblspn cheese, grated
  • 1 tomato soup packet + 1 ¼ cup water
  • ¼ cup butter

Method:


  • Remove the tough outer leaves and set them aside.  
  • Place the cabbage in a microwaveable container cover with a microwaveable cling film and microwave on high for in 5 minutes spurts twice.  This will soften the leaves enough for making rolls without boiling the cabbage.  
  • Cut out the core from the cabbage and separate the whole leaves from the head set aside in a bowl.
  • In a large bowl, combine the rice, salt and pepper and cheese.  
  • In a small kadhai/wok low heat, melt the 2 tblspn of butter.
  • Add the onion and fry until the onion is soft and translucent.
  • Add the onion mixture to the bowl of rice.
  • In a same kadhai/wok medium make the tomato soup with the 1 ¼ cup of water. Bring to a boil.
  • Add  the remaining butter.  This tomato sauce will be used to spread over each layer of cabbage rolls.
  • Line the bottom of a   pan with a couple of the reserved outer cabbage leaves so that the cabbage rolls don't stick to the bottom.  

  To assemble:  
Now let’s start rolling:
  • For that you arrange the bowl of cabbage leaves, the bowl of rice with a spoon, the tomato sauce with a ladle, the pan to arrange the rolls, a cutting board and a knife, and a dry towel to rid the cabbage of excess moisture, if necessary.  
  • For the cabbage rolls:
  • The choice is yours either cut each cabbage leaf in half lengthwise or leave it whole to make large cabbage rolls.
  • However cut off any tough stem remaining on the leaf, and place a tablespoon or two of rice on the bottom of each half.  
  • Roll it up while pinching in the sides if there's a side left exposed that’s okay.
  • Place the cabbage rolls in the   pan so that they're quite snug, and after you complete a layer of cabbage rolls, ladle on some of the tomato soup mixture.
  •  Continue until you run out of rice and/or cabbage.  Top with all of the remaining tomato soup mixture.
  • Preheat the oven to 180°C.  Cover the pan with tin foil and bake for about 2 hours, or until the cabbage leaves are tender when they're pricked with a fork.
  • Serve warm!! 
  • Kiddo had it with some cheese spread!!!
Rice Holubtsi- Ukrainian Cabbage Roll Recipe



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Pad Thai for Thailand

Pad Thai

Again I go back to Wikipedia  which says that , “Thai cuisine is the national cuisine of Thailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef, writer and authority on Thai cuisine McDang wrote
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.

We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal."

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavours, but to a Thai that's important, it's the complexity they delight in.”

So this is my attempt at making Thai Food... I have in the past tried my hand at Veggie Thai Curry, A delicious rice in coconut milk( I realize now I have never got down to posting it) and some others that I have forgotten about!!

But this was totally different as I had guests at home my daughter’s friends, making this and the Blintzes taking pics and pouring rain things were in a chaos. Finally I did not get to taste any  of the Pad Thai as the kids had  loved it and finished it all.


My kids are thrilled about it. They keep reminding me that i have not eaten this awesome dish.etc etc.... Well I do want to  eat this instead of drooling over the pics.... This is my entry for Blogging Marathon were we are on a whirlwind tour around the World in 30 days!!

Pad Thai



Vegetarian Pad Thai
Recipe Source: here and here 
Ingredients:
  • 1 ½   cups flat rice noodles
  • 4 tbsp oil
  • ½  tblspn garlic, chopped
  • 1 cup bean sprouts
  • 1 cup cabbage, finely sliced
  • 4-5 baby corn, sliced
  • 3 tbsp peanuts roasted and roughly chopped
  • ¾   cup paneer  cubes ( I did not use)
  • 1 tbsp soya sauce
  • 1 tbsp sugar
  • 1 ½ tsp red chilli powder
  • 1 tbsp lemon juice
  • Salt to taste
  • ¼  cup chopped spring onion greens
For The Garnish:
  • 2 tbsp roasted peanuts, chopped
  • 1 tbsp  spring onion greens, chopped
  • 1 tbsp  coriander (dhania) , chopped

Method:

  •  In large bowl soak rice noodles in warm water to cover until they are limp and white, about 45 minutes in my case. Please follow the instructions of your package.
  • While noodles are soaking mix lime juice, soy sauce, sugar, chilli sauce and 1 tablespoon water in small bowl. Set aside.
  •  In kadhai/wok  heat oil over high heat.
  • Add garlic and ginger and stir-fry 30 seconds.
  • Add the beans sprouts, then add carrot strips and green onions and stir-fry 1 minute.
  • Add peanuts and baby corn, mix well and cook on a high flame for 2 to 3 minutes stirring continuously.
  • Add lime juice mixture.
  • Drain noodles and   add to kadhai/ wok along with the cabbage.
  • Cook covered  until they soften and curl, about 1 minute.
  • Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and coriander.
Pad Thai



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Monday, 22 September 2014

Chilled Gazpacho for Spain

Chilled Gazpacho

Most of my international recipes are from what I have read in Mills n Boon! How I still adore those books … now I have slightly “upgraded” myself and I read Percy Jackson and his antics! Maybe when the kiddo starts reading M&B I will do the same again!

There was such book where the heroine is served delicious “gazpacho’ soup! The author went on describing the soup and I was surprised that there is chilled soup! Soup to my mind is to be served hot! Before the meal and generally it fills me up so much that I want hardly any dinner! Boooooooo! What a punishment for a foodie !

But exceptions prove the rule “Gazpacho" is cool, refreshing and flavourful start to a meal on a hot summer day. Gazpacho can be had from a soup bowl, or drink it from a glass.

This soup originates in the southern part of Spain called Andalusia. It is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar.

So this summer I am going to do what Spaniards do - Make a batch of /gazpacho/ and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.

So today in the Mega marathon which we call as “ Around the World in 30 Days” lets visit Spain.

Gazpacho

Recipe Source: Adapted from here and here

 Ingredients:
  • 1.5 kgs/10-12 ripe tomatoes
  • 2 slices of white bread, crust removed
  • 2 cucumbers, peeled, seeded, coarsely chopped
  • 1 small onion, coarsely chopped
  • 3 cloves of garlic, minced
  • 2 green capsicum, washed, de seeded, coarsely chopped
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • salt to taste

Garnish: 
  • 3-4 croutons (optional)

Method:
  • Make a cross cut on the tomatoes near the stalk.
  • Boil 3 litres of water, switch off the gas. Drop the tomatoes in the water. There should be enough water for the tomatoes to soak. Let them stand for 30 minutes.
  • After 30 minutes drain and peel the tomatoes, remove the seeds and drop them in the blender.
  • Meanwhile soak the bread in a little water.
  • Add the softened bread to the tomatoes.
  • Add the capsicum, cucumber garlic, olive oil, salt, and pepper to the blender jar.
  • Make a smooth paste. In case all the ingredients do not fit in the  blender jar make the paste in batches.
  • Mix well. The gazpacho should have a creamy texture and should not be too thick or watery.
  • Chill the gazpzcho in the fridge for a couple of hours.
  • Just before serving spoon in glasses top with spring onion and crotons.
Chilled Gazpacho




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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Saturday, 20 September 2014

Blintzes from Russia

 
Today on in the Mega Marathon which has been christened as “Around the World in 30 Days” let us visit Russia!

If you are about my age you will remember the Span and the “Adventures of Misha.” How I used to wait to see what she came up with next.

Apeksha, my elder daughter has been always after me for pancakes. And as I was researching Russia for some reason she borrowed the laptop, the rest is history this was the page that I was on. If that was not enough after that she was trying to convince me to do crêpes as a Sub-category in street food….

On the day I made these Blintzes it was pouring and we had a lot of guests. The idea was to remake the dish for better pics. Never got down to it. Hope to remake these delicious Blintzes again soon!

According to Wikipedia, “A blin (pl. blini), blintchik (pl. blintchiki) or blintz is a type of thin pancake.  Blintzes are thin pancakes that typically lack a leavening agent and are similar to crêpes, whereas blini are typically thicker and include a leavening agent.

Traditionally Russian blini are made with yeasted batter, which is left to rise and then diluted with cold or boiling water/ milk. When diluted with boiling water, they are referred to as zavarniye blini and were baked in a Russian oven. Though the blini are pan fried they are cooking of blini is still referred to as baking in Russian.

 French crêpes made from unyeasted batter (usually made of flour, milk, and eggs) are also common in Russia.  Flours used for making blini range from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.

Blintzes are made in Jewish cuisine too; blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Chanukah (as oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served within the Ashkenazi minhag). Blintzes are called "blinchiki" in Russian, and are ordinarily stuffed before frying a second time. Fillings include chocolate, mushrooms, meat, rice, mashed potatoes, and cheese.

Blintzes are the traditional meal in Lithuania during Fat Tuesday.

Buckwheat blini are part of traditional Russian cuisine. They are also widespread in Ukraine, where they are sometimes known as hrechanyky (Ukrainian: гречаники), and Lithuania’s Dzūkija   region, the only region in the country where buckwheat is grown, where they are called Grikių blynai.”



Blintz

Recipe Source: Tony Avey
Ingredients:
  For The Blintzes:

  • 2 cup Maida or APF
  • 2 cup milk
  • 2 tblspn sugar
  • 1 tsp salt
  • 2 tblspn oil
  • 2 tblspn baking powder

Ingredients for the Filling:

  • 1 cup fresh paneer, crumbled
  • ¼ cup cream
  • 1/8 cup sugar
  • 1 egg yolk (optional)
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla
  • Pinch of salt
Method:

  • Blend all of the blintz ingredients together using a blender or electric hand mixer. You can blend with a fork too but remember that the batter should not have any lumps.
  • Warm up a non-stick tava/skillet until hot.
  • The tava/skillet is ready check the heat . Sprinkle a drop of water and if it sizzles on the surface of the of the tava , your tava is ready. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting.  
  • Grease the tava/skillet generously with cooking oil.
  • Pour the pancake batter using a 1/3 cup into the pan.
  • Tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
  • Cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. The pancake is done when the centre of the pancake's surface is dry and slightly tacky to the touch.
  • Remove the pancake with a spatula and place it on a plate.
  • Keep the blintzes separated by pieces of butter paper or paper towels to prevent the blintzes from sticking together.
  • Similarly cook all the blintzes.
Now make the filling:
  • Put all of the filling ingredients into a chutney bowl of the blender and pulse it. The filling should not be smooth. But should be well blended.
  • Now let’s assemble the blintzes
  •  Put about 3 tblspn of filling on the lower part of the blintz, about an inch from the edge.
  • Now fold the lower edge of the blintz covering up the filling, say about till the centre.
  • Now fold the sides of the blintz inward, as though you’re folding an envelope.
  • Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
  • Finish them all. Then let’s fry them…
  • Heat about ¼ cup of oil in a non-stick pan over medium until hot.
  •  Cook the blintzes in batches see that you have enough space to turn them easily in the pan. Gently lay the flapside down in the oil (take care the oil is hot).
  • The oil will sizzle after 1 ½ to 2 minutes flip carefully the blintzes. They will be brown and crispy.
  • Fry the flipped side again for a 1 ½ - 2 minutes till they are browned evenly.
  • Serve blintzes warm as they are or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44




Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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