Cook's
Corner
Russian Blini (Pancakes)
(July 2000)
Mix together ½ cup sour cream, and milk, to make
2 cups liquid.
Blend in 2 eggs, 2 teaspoons baking powder, a
dash of salt, 1 tablespoon sugar, and flour.
The amount of flour varies, begin by adding ½
cup at a time, and mixing thoroughly between each
addition.
The batter is thick enough when it does not run
off your spoon.
Spoon large tablespoons onto a hot skillet and
allow to cook on each side.
The blini is meant to only be approximately 3"
in diameter.
In Russia, these blini are eaten by hand, dipped
into sour cream, syrup, or jam.
PUBLISHIERS WARNING:
Eating Blini can seriously impact your waistline.
Not to be used as part of a calorie-controlled
diet!
Kazakhstan Lamb Potato Cakes
(June 2001 newsletter)
These spicy potato cakes would traditionally be
served with mare's milk yogurt.
Makes 12 Cakes
3 medium-sized red potatoes, peeled
1 onion
5 large eggs
350g / 12 oz lean minced lamb
2 tbsp finely chopped flat-leafed parsley
1 tbsp finely chopped coriander
½ tsp ground cumin
Salt & freshly ground black pepper
25g / 1 oz clarified butter
Grate the potatoes onto a tea towel placed on a
work surface.
Twist the towel to squeeze out as much liquid as
possible from the potatoes.
Complete squeezing with your hands , then put the
potatoes into a large bowl.
Grate the onion into the bowl and beat in the
eggs, one at a time.
Stir in the lamb, flour, parsley, coriander,
cumin, and seasoning to taste.
Melt the butter in a large frying pan over medium-high
heat.
Add the lamb and potato mixture in amounts of 3-4
tbsp spreading the cakes with the back of a
spatula.
Cook until golden-brown, about 6 minutes each
side.
Drain on absorbent kitchen paper and keep warm
until all the cakes have been cooked.
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