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For the blinis
- 100 g plain flour
- 1 tsp. caster sugar
- 1 medium egg
- 75 ml milk, at room temperature
- 25 ml vegetable oil, plus extra to fry
For the beetroot and walnut topping
- 25 g walnut pieces, plus extra to garnish
- 150 g cooked beetroot (not in vinegar), drained and chopped
- 2 Tbsp. double cream
- 1 1/2 tsp. English mustard
To serve
- 25 small chunks Stilton, or similar vegetarian blue cheese, about 60g total
- Step 1To make the blini batter, sift flour into a medium bowl and stir in sugar and a large pinch of fine salt. Make a well in the centre and crack in the egg. Start whisking the egg, then gradually add the milk. Still whisking, draw in the flour to make a smooth batter (push through a sieve if not smooth). Whisk in the oil. Cover and set aside to rest for 30min.
- Step 2Meanwhile make the topping. Whizz walnuts in the small bowl of a food processor until finely chopped. Add beetroot, cream, mustard and seasoning and whizz again until fairly smooth. Transfer to a piping or plastic sandwich bag.
- Step 3Heat a little oil in a large heavy-based frying pan over medium heat. Spoon or pipe in the batter, spacing a little apart, to make 4cm (11/2in) round blinis. Cook for 2-3min until bases are golden. Flip and cook for a further 2min. Set aside on a wire rack. Continue until all the batter is used, adding more oil as needed before frying. You should have about 25 blinis.
- Step 4To serve, snip piping/sandwich bag corner and pipe on the beetroot topping. Add a chunk of Stilton and garnish with extra walnut pieces. Arrange on a serving platter and serve.
Get ahead
Make blinis and beetroot topping up to a day ahead. Cool, cover and keep blinis at room temperature. Chill beetroot topping in piping/sandwich bag. To serve, allow both to come up to room temperature. Assemble up to 1hr ahead.
Per Canapé:
- Calories: 58
- Protein: 2g
- Total Fat: 4g
- Saturates: 1g
- Carbs: 4g
- Total Sugars: 1g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
