Plant-based entertaining made easy. This show-stopping platter is fit for a queen!
Chef, author and plant-based wizard Bettina Campolucci Bordi of Bettina's Kitchen whipped up this vegan delight using our Turmeric & Ginger Kimchi. Loaded with punchy kimchi flavour, it’s something that everyone can enjoy.
Makes 12For the Blinis
75g buckwheat flour
1 tsp baking powder
150ml plant milk (I like to use oat milk)
10g chives, chopped
pinch of salt (optional)
oil, for frying
For the Kimchi mayo
70g plant mayonnaise
1 tbsp Turmeric & Ginger Kimchi
For the topping
125g Turmeric & Ginger Kimchi
1 tbsp black sesame seeds
handful of greens, such as baby watercress or pea shoots
handful of edible flowers (optional)
- Add flour, baking powder, milk and salt to a bowl and whisk to combine, then stir through the chives.
- Then make the kimchi mayonnaise by adding the mayo and kimchi into a blender and blitz to combine.
- Heat some olive oil in a pan on a medium to high heat, and drop 1 tbsp of the batter into the pan for each blini. Fry for approx 1 minute or until bubbles start to form, then turn and cook until golden brown.
- Place each blini onto a lovely serving platter, add a dollop of kimchi mayo onto each one, then add some greens, a good spoonful of kimchi, and top with edible flowers (if using) and a sprinkle of sesame seeds.