An autumn walk in the forest

The batter for the blinis has to rest for 1 hour, so start early with mixing 50g buckwheat flour, 40g flour, 1 egg, 1 tsp dry yeast, salt and 125 ml milk. Leave to rest under a tea towel 

In the same time dry 50g mushrooms in a 150°C oven.

Then shell 8 wall nuts and roast with 1 tbsp sugar and some salt till caramelised. Cool and reserve.

Next blend the leaves of 75g watercress with 4 tbsp crème fraîche and mix with 40g more crème fraîche. Season with pepper and salt.

Thinly slice 10 cloves of black garlic

Bake  blini's in butter, with a spoonful of batter at the time.

Fry 100g cantarelles and girolles in some butter. Use the kitchen machine to turn the dried mushrooms into dust,

Serve as shown

(A recipe from Delicious magazine)

Follow me on Instagram: @peterschoenmaker7