These beetroot blini bites with whipped feta are the perfect snacks for a get-together with friends!  

Beetroot blini bites with whipped feta  

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the carrot pickle

½ cup white vinegar
½ cup water
¼ cup sugar
2 Tbsp peppercorns
1-2 star anise 2 carrots, peeled and shaved

For the whipped feta

1 bulb garlic, top cut off
Glug olive oil
200g feta, drained
Handful fresh coriander, chopped
2 Tbsp crème fraiche or sour cream

For the blinis

1 cup puréed pickled beetroot
¼ cup olive oil 2 cups self-raising flour
1 cup milk
Salt and milled black pepper
2 Tbsp chopped fresh coriander
Canola oil, for frying

For the cream cheese balls

1 packet (200g) streaky bacon, cooked until crispy
2 Tbsp fresh coriander or basil, chopped 1 tub
(230g) cream cheese
Salt and milled black pepper

Method

1. Heat vinegar, water, sugar, peppercorns and star anise in a saucepan and simmer for 5 minutes.
2. Place carrots in a bowl and pour over hot pickling liquid. Cover and set aside for 15 minutes to pickle.
3. Preheat oven to 200°C.
4. Place garlic bulb in foil, drizzle with oil and wrap tightly. Bake for 20-25 minutes, remove and set aside to cool.
5. Blitz the beetroot and olive oil to form a paste.
6. Combine flour, milk, seasoning, coriander and beetroot paste to create a batter.
7. Heat a pan with oil and fry quarter cup dollops of batter for about 3-4 minutes per side. Drain on kitchen paper.
8. Blitz garlic, feta, coriander, crème fraiche and a glug of olive oil. Season with pepper.
9. Top blinis with whipped feta and pickled carrot. Serve garnished with fresh herbs.

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read:  5 tips to elevate ice for your next party

The post Beetroot blini bites with whipped feta   appeared first on MyKitchen.

You and your guests will be living on the veg after you’ve had these gem squash blini. They are quick, easy to prepare and the meat eaters will love them too! 

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
3 gem squashes
Pinch nutmeg
Pinch cayenne pepper
Pinch cloves
1 cup cake flour
1 tsp baking powder
1 tsp salt
1 egg
150g butter
50 ml olive oil
3 sprigs thyme
1 tin sweetcorn, drained
Salt and black pepper
Handful sage, plus extra to garnish
Juice of 1 lemon
200g blue cheese, to serve

METHOD
1. Preheat oven to 180°C.
2. Halve the gem squash and place on a large baking tray, facing down. Bake until soft. Scoop out the flesh into a bowl and add the spices. Leave to cool. Sift in the flour, baking powder and salt. Whisk the egg in a separate bowl and stir into the squash mixture.
3. Heat 50g butter in a pan over medium heat. Drop in spoonfuls of the gem squash mixture and fry on both sides until golden brown.
4. Heat the olive oil in a pan over high heat. Add the thyme sprigs and allow to sizzle for one minute. Add the drained sweetcorn and toss in the hot oil until it is slightly charred. Remove from the pan and place on paper towel. Season.
5. To make the sage butter, heat the remaining butter in a heavy-based pan. Allow to slowly caramelise, making sure to always keep an eye on it, as it can quickly become blackened butter!
6. Turn down the heat, add the sage leaves and allow to gently fry and infuse in the fat. Slowly add the lemon juice (watch out – this will splatter!) and season.
7. Assemble the blini by topping each with a teaspoon of charred corn and a crumble of blue cheese. Garnish with a sage leaf and serve with the sage butter.

The post Gem squash blini with charred corn and sage butter appeared first on MyKitchen.