Kaye and Geoff's Recipes - Entrées

Basil Blini with prosciutto and rocket salad (Serves 8 as an entree)

1 sachet dried (15 gm fresh) yeast		1/2 teapoons sugar
1 1/2 cups warm milk				100 gm melted butter
150 gm (1 cup) plain flour			3 egg whites
3 tablespoons finely shredded fresh basil	butter
100 gm shaved parmesan

1/2 cup extra virgin olive oil			2 tablespoons balsamic vinegar
16 thin slices prosciutto, grilled until crisp	1 bunch rocket or spinach
2 red capsicums, quartered, grilled, peeled and thinly sliced

Blini Mixture

For blini, sprinkle sugar and yeast over 1/2 cup warm water. Cover with plastic wrap and stand in a warm draught-free place for about 5 - 10 minutes or until mixture is frothy. Combine with milk, butter, flour and a pinch of salt in food processor and process until combined. Add basil and process briefly. Transfer mixture to a large bowl, cover with plastic wrap and stand in a warm draught-free place for 1 1/2 - 2 hours minutes or until double in bulk.

Salad

For the salad, whisk oil and vinegar until well blended. Combine remaining ingredients in a large bowl and pour over enough dressing to coat lightly. Toss gently.

Cooking and assembly

Beat egg whites until soft peaks form. Fold into yeast mixture and transfer to a jug. Heat a little butter in a small frying pan and pour in enough mixture to form a 13 cm blini. Cook over medium heat until golden, then turn and cook other side. Repeat with remaining mixture. Serve blini warm, topped with salad and sprinkled with shaved parmesan.