Sunday, 23 January 2011


We'll be making this as one of the dishes for our next Brunch Club on February 27th. Its a Nigella Lawson recipe, I got her book How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking [Paperback] as a christmas gift.  The recipe for cheese blintzes caught my eye as a possibility for brunch club as we've always wanted to do pancakes or crepes, but preparing those would require making them one at at time which our kitchen would struggle with. These blintzes can be made in advance and baked on the morning just before people are ready to eat.  The cheese filling is sweetened with a little sugar and vanilla, lemon zest gives its a tanginess. 

For the blintzes
2 large eggs
150ml milk
75ml water
pinch of salt
6-7 heaped tablespoons plain flour
100g unsalted butter

For the filling
350g curd cheese
200g cream cheese
1 large egg
50g caster sugar
zest of 1/2 lemon
few drops of vanilla extract
100g unsalted butter

For the blueberry sauce
200g blueberries
45g caster sugar
juice of 1 lemon

To serve
2 heaped teaspoons of icing sugar
1/2 teaspoon ground cinnamon
1 carton of sour cream

Beat eggs, beat in milk, water and salt. Add the flour a tablespoon at a time blending well after each addition. Nigella says the batter should have the consistency of double cream. (that is before its whipped) Pour in to a jug and leave it to stand for 30 minutes. 

While you're waiting, melt the butter over a low heat.  

Add a tablespoon of the butter to the blintzes mixture and use a little of the left over butter to coat the pan. 

When the pan is hot, pour the blintz mixture in to the pan, swirling it around to cover the whole pan, then drain the excess liquid back in to the jug so a lip is formed.

Cook on one side only until the base is dry and the edges start to curl up, then put cooked side up on a plate and cover. Nigellas recipe says this will make 12 but I only got 6. Maybe my pan was slightly bigger than the suggested 20cm.

At this point you should turn on the oven to 200 degrees or you can prepare the blintz fillings and refrigerate or freeze over night and bake when desired.

Mix the curd cheese, cream cheese, lemon zest and vanilla essence together until smooth. I added twice as much zest and essence than Nigellas recipe so taste and see what you prefer. Take a blintz, cooked side down, tab facing you, spoon a large tablespoon or 2 in to the centre. 

Fold the tab over the filling, then fold the sides in, fold the top down to create a square shape and place folded side down in a prepared rectangular baking dish.
Make sure you've rubbed the baking dish with butter before added the blintzes.

Brush the tops with remaining melted butter and put in to the oven for about 25 minutes until golden and puffy

Whilst the blintzes are cooking, prepare the blueberry sauce. Place blueberries, lemon juice and sugar in a sauce pan and bring to boil over a low heat, let simmer for 3 minutes.  I turned down the heat but kept the sauce bubbling away while waiting for the blintzes so the juices escaped from the berries and it reduced down to a thicker consistency. 

When the blintzes are ready remove from oven and dust with cinnamon and icing sugar

Serve with sour cream and blueberry sauce


But thats not all I made today....

I like baking cupcakes and I like drinking cocktails. One of the original cocktails I used to drink when I was younger was a slippery nipple, thats sambuca layered with baileys. I decided I wanted to create a cupcake with these flavours. I used liquorice rather than sambuca itself (I've gone off it somehow) and baileys in the butter cream icing.

For the liquorice cupcakes I used a recipe I found on the web  here

And for the Baileys butter cream icing (to ice 12 cupcakes)

3 cups of icing sugar
115 grams of butter
1 tsp vanilla essence
1/8 cup milk
1/8 cup baileys

Cream the butter, add the icing sugar and mix together. Add vanilla essence and liquid. Beat for a couple of minutes until well combined, it should be thick and creamy.


Post a Comment