Blinis

Some of my favorites: masa harina (ground from the same corn used to make tortillas, it tastes like it; the key ingredient in tamales); chickpea flour (also called besan; used for breading, in simple water-based batters, or for authentic socca); and buckwheat flour (for delicate pancakes known as blinis and as a nice addition—in small doses—to yeast bread). ❋ Mark Bittman (2010)

Keller's blinis are unusual in that the principal ingredient is potato – a whole pound to just 2 tablespoons of flour. ❋ Unknown (2011)

So, if you're having a new year's eve dinner party, blinis pedants' note: like panini, "blini" is already plural but we'll stick with English convention here are the perfect way to kick things off. ❋ Unknown (2011)

However, chef Thomas Keller makes his potato blinis without any kind of raising agent at all – they're as delicious as I'd expect from a man with two three-Michelin starred restaurants to his name, but impractically heavy: you wouldn't want to put away too many of these before dinner. ❋ Unknown (2011)

Or head to Trongate 103 103 Trongate, 0141-276 8380, trongate103.com, entry free for exhibitions, creative events and blinis. ❋ Unknown (2011)

Obviously blinis, like bread, benefit from a little bit of patience. ❋ Unknown (2011)

Warmer and more welcoming than bruschetta or melba toast, and more interesting than pastry, blinis are one of those things, like cheese straws, that's really only worth eating if you make them yourself. ❋ Unknown (2011)

Tiny blinis topped with various caviars are an affordable way to sample the different varieties. ❋ Jay Weston (2011)

Can canapes ever be exciting, or will we always keep coming back to the classics – the sausage rolls, blinis and quail's eggs, and in defiance of the Waitrose survey cheese and pineapple, and devils on horseback? ❋ Unknown (2011)

But however tasty the results, it can't be denied that they're more like little röstis than blinis: both go very well with smoked fish, but even I couldn't eat more than a couple and still do justice to my dinner and in any case, we did them back in October. ❋ Unknown (2011)

Served with a half-dozen each of fluffy blinis, sour cream and chopped egg, the caviar was nutty, smooth and robust, small dark beads. ❋ Jay Weston (2011)

It's well worth it though – while the beer adds a pleasant spongy texture to the finished blinis, Bertinet's versions are so light and fluffy that they almost melt in the mouth. ❋ Unknown (2011)

Bertinet adds a generous amount of crème fraîche to his batter, which gives it a deliciously rich flavour, but I prefer the more assertive tang of sour cream – and you can use the rest of the pot to top the blinis. ❋ Unknown (2011)

Are blinis the best culinary kick-off to a celebration, or do you have another, even more sophisticated crowd pleaser up your sleeve? ❋ Unknown (2011)

Helena's beer adds an aggressive malty note to her blinis which, as we're more likely to be scoffing them with wine than vodka in this country, is not an ideal match with pre-dinner drinks. ❋ Unknown (2011)

From the Osetra caviar to elegant blinis to the chocolate cake, your taste buds will want for nothing at the hands of this culinary master. ❋ Unknown (2010)

Naomi Watts is Anna, a midwife at a London hospital who makes a discovery that leads her inexorably to London's heart of Slavic darkness think "Chinatown" with blinis and vodka and to a dangerous involvement with Viggo Mortensen's Nikolai, a driver f or a Russian criminal brotherhood. ❋ Unknown (2010)