Blini stuffed with apricot tvorog
SERVES 4 INGREDIENTS
FOR THE BLINI:
■ 200g plain flour
■ 200ml full fat milk
■ 150ml boiling water
■ 50g unsalted butter, melted, plus more for frying
■ 2 eggs
■ A pinch of salt
A pinch of sugar
FOR THE FILLING:
■ 200g goats curd (or 100g ricotta cheese and 100g plain cottage cheese)
■ 150g semi-dried apricots
■ 1 tbsp sugar
■ ½ lemon, juiced TO SERVE:
■ 50g unsalted butter
■ 1 tbsp sugar
■ 4 ripe apricots or peaches (or a mixture of both)
■ Flaked almonds, toasted
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METHOD:
1. To make the blini, sieve the flour into a large mixing bowl.
Gradually pour in the milk while whisking away to make sure there are no lumps. Add the melted butter to the mix. Break an egg into the same bowl and whisk more until evenly integrated. Once a thick batter is formed, gradually add 150ml of hot water and continue whisking until the mixture reaches the right consistency – which should be similar to pouring yoghurt without any lumps. Season with a pinch of salt and sugar.
2. Heat up a non-stick frying pan with some butter. Pour half a ladle of the mixture into the hot pan and swirl around till the batter covers the entire surface in an even, paper-thin layer. Cook on one side for approx 2 mins. You know it is ready when the edges start to curl. Flip the crêpe (in the air if you wish or dare) and fry for another 40 secs or so. Pile into a nice stack with a slice of butter in between every other crêpe.
3. In a food processor, blend the goats curd (or the ricotta/cottage cheese mix) and dried apricots. Make sure to use the plump, juicy apricots because the really dry ones won’t mix well and will just make a lot of noise in your blender. Blend for 5 mins until you have a semi-smooth paste with a few chunky bits. Add sugar and lemon juice to taste.
4. To assemble the blintzes, place 2 tbsp of the cheese mixture on each crêpe and roll it into a burrito shape. Then, in a frying pan, heat the butter and sugar together. Cut the fresh apricots or peaches into 4 slices and fry in 50g of butter and 1 tbsp of sugar, until slightly caramelised and softened.
5. To serve, place 2 blintzes per plate, add a few of the fried fruit slices and sprinkle with some toasted almond flakes.
Heavy on the local honey
If you live in an area where honey is produced, it’s time to stock up.
“Some people swear by a teaspoonful of local honey a day,” says Dr Morris. “There is pollen in the honey and you desensitise yourself by taking in small amounts.
“Begin a couple of months before the season starts.”
But Dr Morris adds: “There’s no scientific evidence that it works but there’s no harm in it.”
Go potty for pineapple
Pineapple is more than a controversial pizza topping – it could be your secret weapon against pollen.
Dr Macciochi says: “Bromelain, an enzyme from pineapple, has been shown to relieve hay fever or sinusitis in several human clinical studies by working as a natural antihistamine, anti-inflammatory and decongestant.”
Bromelain is also thought to enhance the beneficial effects of quercetin by improving its absorption.
Bug out
Start taking the right ‘good’ bacteria now to give your body the best chance against pollen in a month’s time.
“There is some interesting research coming out on the preventative and therapeutic role that probiotics can play,” says Dr Macciochi.
“Supporting gut health is the top priority in managing histamine intolerance. Rebalancing the gut microflora and improving gut integrity is a key step to doing this.” Keep an eye out
for particular strains when you buy a bottle of probiotic supplements, she says.
“The following have been shown to have immune-regulatory properties that may help in the prevention and treatment of allergies: Lactobacillus paracasei LP-33, Lactobacillus rhamnosus HN001,42 and Lactobacillus acidophilus NCFM.”
Quite the mouthful, but worth knowing in the battle against hay fever.
Wraparound sunglasses cut amount of pollen getting into your eyes