CHEESE BLINTZES WITH GOAT’S CHEESE

MAKES AROUND 20 / PREPARATION 10 MINUTES PLUS CHILLING TIME / COOKING 15 MINUTES

Natalia currently runs her restaurant, The Engine Room in Auckland's Northcote Point.

150g flour ½ teaspoon salt 2-2½ cups milk 1 egg 2 tablespoons melted butter, cooled ¼ cup extra virgin olive oil 500g soft goat’s cheese (I used Soignon spreadable goat's cheese) 2 tablespoons chives, finely chopped, to serve freshly ground black pepper, to serve

Combine the flour, salt, milk, egg and butter, whisking until smooth. The batter should be the consistency of liquid cream. Refrigerate for 1 hour.

Heat a large non-stick frying pan and add a little olive oil. Place tablespoonfuls of batter into the hot oil. The mixture should spread and cook quickly; the blintzes are best with frilly edges. Turn them to quickly cook the other side then transfer to absorbent paper. Let the blintzes cool slightly while cooking the remaining batter.

Spread a tablespoon of goat’s cheese on each pancake then sprinkle with chives and freshly ground black pepper. Serve warm.

I have always enjoyed Christmas immensely. With so few festivals in our modern calendar that require anything out of the ordinary, I welcome one, the only one, that has traditional food, not to mention presents.

RAY MCVINNIE, 2004