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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Artisanal Tree Nut Cheeses

Delicious Taipei retails delicious tree nut cheeses anywhere in Taiwan. Tree nut cheeses are dairy-free and cultured with  home-brewed, brown rice (gluten-free) or rye seed-based probiotics in Summer and a gluten/dairy-free store-bought probiotic in Winter. Probiotics are good bacteria that cleanse and protect the digestive system from bad bacteria.

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This is a batch of home-brewed probiotics made from sprouted seeds. The process takes about 1 week.

Our gourmet tree nut cheeses are made with cashews or macadamia. Here’s why they’re good for you:

Cashews: Two most important things about cashew are that they are magnesium-rich (the heart and head love magnesium) and they’re also the best dietary nut meaning that they are a great aid to weight loss because of their high fibre and dense energy.

Macadamia: It contains a good oil and they are rich in minerals magnesium, manganese, potassium, calcium and iron. Also, they’re divinely rich and creamy

This is our delectable range of tree nut cheeses:

cashew original

cashew original

cashew sundried tomato and olive

sundried tomato and olive

 

preserved meyer lemon and fresh rosemary

preserved meyer lemon and fresh rosemary

onion and garlic

onion and garlic

Aged Macadamia - the cashew will have a similar look

Aged Macadamia – the cashew will have a similar look

plain cashew NT700
sundried tomato/ olive cashew NT750
preserved meyer lemon/ rosemary cashew NT750
onion and garlic cashew NT750
 aged cashew NT850
plain macadamia NT900
sundried tomato/ olive macadamia NT950
preserved meyer lemon/ rosemary macadamia NT950
onion and garlic macadamia NT950
 aged macadamia NT1,050

To order, email/call prish(at)delicioustaipei(dot)com/0975-021-931