Mushroom, Dill Cheese & Broccoli Blini

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Yesterday I showed you how to make sprouted buckwheat flour. Today, I will give you an idea of what to do with it.

The picture above is a mushroom, dill cheese & broccoli Blini, of which the base is made of buckwheat flour. I am delighted with the mouthfeel. It behaves like a conventional shortcrust pastry, which is divine.

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Blini Base
2 cups buckwheat flour
1/4 cup flax meal (no gooey mouthfeel, I promise)
2 tbls dried oregano
1 tsp smoked paprika salt
2 tbls olive oil
1/2 – 3/4 cup water (start with less and feel your way through)

Mix it all up and you should get a dough like this:

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Roll it out and use a blini mould, or bottle lid to cut out circles:

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Dehydrate for about 4 – 5 hours then remove. You don’t want them to crack and get all bendy and dry. You want a bit of moisture in the centre.

Next, the cheese. This is a simple cheese, no fermentation or culturing.

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Dill Cheese
1 cup soaked and rinsed cashew
1 tbls nutritional yeast
1/2 tsp salt
3 tbls water
1 tbls dill

Blend till smooth. Set aside.

Broccoli
1 head organic broccoli
1 clove garlic
1.5 – 2 tbls red wine vinegar
2 tbls olive oil
salt and pepper

Slice the florets off the head, as close to the florets as possible. Wash in hot water and drain then blitz until it resembles crumbs as in the picture below.

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In a small blender, add the minced clove of garlic, red wine vinegar, water, salt and pepper and blend. Slowly add the oil in until the dressing is emulsified.Pour this dressing over the broccoli and set aside.

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Mushrooms
1 punnet oak mushrooms
2 tbls flax oil
2 tbls balsamic vinegar
salt and pepper

Wipe the mushrooms with a paper towel. Slice the stems off then slice the mushrooms into thin slices. In a separate bowl, whisk the dressing ingredients together then add it to the mushrooms and mix well. Set Aside.

Assembly

Place two blini bases on a plate. Add a healthy dollop of dill cheese and make as level as possible but not flat. Add a mound of broccoli. Don’t press this layer flat, now you want height. Take three pieces of mushroom and lay them on top of the broccoli. Add some dried pomegranate seeds. Dress the plate in chopped, candied almonds, sprigs of rosemary, cracked black pepper and a few drops of olive oil on top of each blini.

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