A perfect canapé, starter, snack or light lunch that will always impress.
This version is wonderful as it has the same great taste but uses no eggs.
Prep time 5mins
Cooking time 10 minutes
Ingredients
Self raising flour
Sugar
3 cups of soymilk
oil for frying
Method
1. Put flour, sugar and soymilk in a bowl and beat together.
2. Heat up a frying pan. Once it is hot add enough oil to lightly coat the bottom
of the pan.
3. Spoon a tablespoon of the mixture into the pan. You should fit 5 or 6 bilinis
at a time.
4. Watch for bubbles forming and bursting on the bilinis, once this happens
they are ready to flip over.
Serving Suggestion
Bikinis can be served with anything you like but I have included a few of my
favourite toppings for you to try.
Roast Pumpkin and Artichoke Bilini
Prep time 5mins
Cooking time 30 minutes
Ingredients
Butternut Squash
Artichoke
1 sprig of Rosemary (finely chopped)
½ tsp of smoked paprika
1 clove of garlic, crushed
Method
1. Peel, deseed and chop up your pumpkin.
2. Toss it lightly in olive oil and put it on a baking tray.
3. Roast for 30mins at 170º or until pumpkin is soft all the way through.
4. When the pumpkin is cool, place in mixing bowl with rosemary, garlic, salt,
pepper and paprika and mash them together.
Serving Suggestion
Spoon pumpkin mix onto bilinis and top with a sliver of artichoke
Caramelised Onion and Sundried Tomato
Cooking time 15mins
Prep time 5 mins
Ingredients
1 onion
1 tbsp vegetable oil
sundried tomatoes
Method
1. Quarter and then finely slice the onion.
2. Heat a pan, add the oil and then caramelize the onions. Then should turn
a lovely golden brown colour.
Serving Suggestion
Spoon onions onto the bilinis and top with strips of sundried tomatoes
Green Olives and Sunflower Seed Tapenade
Prep time 10mins
Ingredients
100g pitted green olives
50g sunflower seeds
1 clove of garlic
1 – 2 tbsp of olive oil
Method
1. Put olives, sunflower seeds and garlic into a blender and blend till smooth.
2. Add oil slowly as you may not need all of it to create a smooth paste.
Serving Suggestion
Spoon the tapenade onto the bilinis and top with strips of red pepper. This
tapenade is very versatile so feel free to use it any way you like!
