CHEESE BLINTZES WITH GOAT’S CHEESE

Cuisine - - XMAS CLASSICS - RECIPE BY NATALIA SCHAM­ROTH

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

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