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SOLEDAD NARDELLI NOS DA SU VERSIN SOBRE UN CLSICO DEL ESTE EUROPEO, ZONAS DONDE EL FRO ES
SIGNIFICATIVAMENTE MAYOR QUE AQU. PREPAR TU COPA DE ESPUMANTE O SHOT DE VODKA, Y DISFRUT DE
ESTA DELICIA.
Ingredientes
blini:
esponja:
levadura 10gr
leche 20cc
harina 000 50gr
agregar:
harina 000 60gr
leche 10cc
yemas 4un
agregar:
claras a nieve 4 un
crema 10cc
sal 2gr
crema de lima:
queso crema 20gr
lima 1un
crema 50cc
sal 1gr
pimienta negra 1gr
UNO DE ESOS POSTRES CONTUNDENTE QUE, SIN PERDER ELEGANCIA, GUSTAN A TODO
EL MUNDO. EN ESTE CASO, UTILIZANDO UN CHOCOLATE VARIETAL DE ALTO CONTENIDO
DE CACAO, QUE LE DAR SU GUSTO DIFERENCIADO.
hasta que tenga una densidad media. Reservar e incorporarle los gajos a vivo de naranja.
3. Montado del plato
Servir el moelleux caliente, acompaar con una bocha de helado, salsear el plato,
decorar con hojas de menta y azcar impalpable.
BLIN
Los blin son uno de los platos ms antiguos de la cocina rusa. Son una seal
del final del invierno. Los blinis calientes y redondos son un smbolo del sol.
Para preparar los blinis se utiliza harina de trigo, trigo sarraceno, centeno o
mezcla de trigo y trigo sarraceno. Se comen con mantequilla, nata agria,
envolviendo en ellos un relleno de caviar, con pescado salado... Ms raramente
se comen con relleno caliente.
Los blini deben ser ligeros, finos, semitranslcidos.
La sartn para los blini no se debe fregar. Hay que calentarlala con aceite
caliente y sal y despus frotar cuidadosamente. La masa para los blini se echa
en la sartn untada en aceite en una capa muy fina y se tuesta por ambos
lados.
Blini de trigo
600 gramos de harina de trigo
20 gramos de azcar
25 gramos de mantequilla
1 huevo
25 gramos de levadura
10 gramos de sal
950 gramos de agua o leche
40 gramos de aceite
Aproximadamente de la leche se calientan a 30-35C. Disolver la levadura, aadir
azcar, sal, huevo, mantequilla y mezclar bien. Despus aadir poco a poco harina de
trigo y revolver rpido. Tapar el recipiente de la masa con una tela y colocarlo en un
sitio templado. Cuando la masa haya subido, aplastarla y aadir el resto de la leche
caliente. Despus de 1-1,5 horas (despus de que la masa haya subido por segunda vez)
hacer los blini en la sartn.
Servir los blini con mantequilla, nata agria, caviar, arenque.
blin rpidos
500 gramos de harina
3 vasos de agua
2-3 huevos
1 cucharada sopera de azcar
0,5 cucharas de t de sal
0,5 cucharas de t de soda
0,5 cucharas de t de zumo de limn
50 gramos de aceite
Mezclar los huevos con agua templada, aadir la sal, azcar y soda. Despus echar poco
a poco la harina y revolver bien, para que la masa salga sin grumos. Disolver el zumo de
limn en un vaso de agua y echar en la masa. Mezclar e inmediatamente empezar a
tostar los blins.
Si no hay cido ctrico, la masa se puede preparar as: harina, huevos, azcar y sal se
mezclan con leche cida, y la soda se disuelve en un vaso de agua, que se echa en la
masa antes de hacer los blins.
Volver al comienzo de la pgina
blins de calabaza
600 gramos de harina
20 gramos de azcar
20 gramos de mantequilla
1 huevo
25 gramos de levadura
10 gramos de sal
800 gramos de leche
400 gramos de calabaza
50 gramos de aceite
Asar la calabaza, rallarla, aadir leche, levadura disuelta en leche caliente y harina.
Mantener en un sitio templado. Cuando la masa est lista, aadir la mantequilla
calentada, los huevos, mezclados con azcar, sal y tostar los blins.
Cocktail Blini
Makes 24
Blini are the one Russian dish that has migrated around
the world to smart restaurants and parties everywhere. They could have been specially
designed as finger food in fact-each blin is about 1 to 1-1/2 inches in diameter, a perfect
one-bite snack (or two bites if you're being dainty!) You can buy cocktail blini in many
supermarkets and delicatessens, but usually they're not made authentically with
buckwheat flour. Be different!
1 cup buckwheat flour
or half and half with all-purpose flour
1 package active dried yeast (1/4 oz.)
1 teaspoon salt
1 egg separated
1 teaspoon sugar
Mix the flour, yeast and salt in a bowl and make a well in the centre. Beat the egg yolk
with the sugar and 3/4 cup warm water and add to well. Mix well, then cover with a
damp cloth and let rise at room temperature until doubled in size, about 2 hours.
Beat in the milk to make a thick, creamy batter. Cover again and leave for 1 hour until
small bubbles appear on the surface.
Beat the egg white to soft peak stage, then fold it into the batter.
Heat a heavy-bottom skillet or crpe pan and brush with butter. Drop in about 1
teaspoon of batter to make a pancake about 1 inch indiameter. Cook until the surface
bubbles, about 2-3 minutes, then flip the blini over with a spatula and cook the second
side for 2 minutes.
Put a plate in the oven to keep warm while you cook the remaining blini. Don't put the
blini on top of each other. Serve them warm.
To serve, top with a spoonful of crme friche or sour cream, some snipped chives or
dill sprigs, and a small pile of caviar or keta or a curl of smoked salmon.
Store in an airtight container for up to 3 days.
Reheat in the oven at 400 degrees for about 5 minutes.
Buy the Book!
Comensales: 50
Pas: Rusia
Tiempo de preparacin: 2 hours 40 mins
Tiempo de coccin: 2 mins
Tiempo total: 2 hours 42 mins
Preparacin:
En un recipiente disolver la levadura con el agua.
Incorporar la leche y dejar reposar durante 5 minutos.
Combinar las dos harinas con sal a gusto. Ir
incorporando de a poco a la leche, mezclando muy
bien para que no se formen grumos.
Agegar batiendo, el yogur y las yemas de huevo. Dejar
reposar tapada, durante 1 hora o hasta que la masa
tenga burbujas y est esponjosa.
Batir las claras a nieve e incorporarlas muy
suavemente a la masa.
Tapar nuevamente y dejar levar durante otra hora. La
masa debe resultar esponjosa y liviana.
Con la mantequilla derretida engrasar ligeramente una
sartn y calentar a fuego mediano.
Echar 1 o 2 cucharadas de la preparacin para cada
blini.
Cocinar durante 1 minuto, hasta que las burbujas
revienten. Dar vuelta y dorar del otro lado.
Recetas de Cocina:
Ingredientes
1 cdta. de levadura seca
2 cdas. de agua tibia
275 ml. de leche descremada tibia
125 gr. de harina de maz o integral finas
125 gr. de harina comn
3/4 cdta. de sal
125 ml. de yogur natural
2 huevos grandes
2 cdas. de matequilla sin sal, derretida
puntu
Blintz
From Wikipedia, the free encyclopedia
Home-made Russian-style Oladie (commonly mistaken for blini) with sour cream, roe
and chopped onion.
present day. Bliny were once also served at wakes, to commemorate the recently
deceased.
Traditional Russian bliny are made with yeasted batter, which is left to rise and then
diluted with cold or boiling (zavarnye bliny) water or milk just before baking them in
the traditional Russian oven (to this day the process of cooking bliny is referred to as
baking in Russian, even though these days they are almost universally pan-fried, like
pancakes). By Russian tradition the first blin is always destroyed while frying. Blintzes
(blinchiki in Russian, considered to be a borrowed dish) are made from unyeasted batter
(usually made of flour, milk and eggs) and are nearly identical to French crpes. All
kinds of flour may be used for making bliny: from wheat and buckwheat to oatmeal and
millet, although wheat is currently by far the most popular.
They may be eaten "as is". In this case the batter may contain various add-ins,
from grated potato or apple to raisins. These blini are quite common in Eastern
Europe and are more solidly-filled than the spongy pancakes usually eaten in
North America.
They may be smeared with butter, bacon fat, sour cream, jam, honey or caviar
and possibly folded or rolled into a tube. In that form they are similar to French
crpes. The caviar filling is popular during Russian-style cocktail parties.
(The term "blintz" is mostly applicable to this version): A filling such as jam,
fruit, potato, cottage cheese or other cheese, cooked ground meat, cooked
chicken and even chopped mushrooms, bean sprouts, cabbage and onions (for a
Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and
then the blintz is lightly re-fried, sauted or baked. Such a blintz is also called
nalysnyky in that form (Ukrainian: ) or blinchiki (Russian: ).
Buckwheat bliny are part of traditional Russian cuisine, almost forgotten during the
times of the Soviet Union. They are still widespread in Ukraine where they are known
as hrechanyky (Ukrainian: ), and Lithuania's Dzkija region, the only region
Cookbook:Bliny
From Wikibooks, the open-content textbooks collection
Jump to: navigation, search
Cookbook | Recipes | Bread | Cuisine of Russia
blini (singular blin; in Russian, []) are small Russian pancakes, typically topped
with sour cream, jam or caviar.
The following recipe makes 20-25 blini.
[edit] Ingredients
[edit] Procedure
1. Dissolve the yeast in 3 cups of warm (80-95 degrees Fahrenheit) milk. Add half
a tablespoon of sugar, tablespoon of salt, egg yolk and molten butter.
2. Stir, then add half the flour and knead the dough.
3. Cover the pan with the dough with cloth or towel and leave it in a warm place
for 1.5-2 hours, or until the volume of the dough is doubled.
4. Mix in the rest of the milk, which must be heated to 122 degrees Fahrenheit,
then add the rest of flour and sugar. Pour in well-whipped egg white.
5. Knead the dough again and leave it until it raises.
6. Heat an oiled frying pan. With a large ladle pour the dough (it should be liquid)
in the center so it makes a circle.
7. When the bottom of the blin is ready turn it over.
8. After it is ready, put the blin on a large plate and start making the next one.
Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Bliny"
6 porciones
30 minutos
25 minutos aprox.
3 horas, 5 minutos (de leudado)
Una opcin de menor costo, pero igualmente sabrosa en con rbano rallado, pepino
agridulce picado, cebollas de verdeo, alcaparras y queso crema.