It was a stinking hot night when I had my ‘Nigella’ moment. I had cooked dinner earlier for Hubby ~ one of my own creations from leftovers … you know the kind which desperately needs using up, or it ends up in the bin.
Anyway, I was feeling creative, and like Nigella, I relished each ingredient as I reached for it in the fridge ~ golden pumpkin mash, glistening sweet chilli sauce, a perfect white round egg and luscious smoked salmon.
So I set to work. I drained the mash, cracked in the egg, added the sweet chilli sauce and mixed with gusto. I was getting hotter by the second, but I was on a roll. I dusted in a snowfall of flour and a sprinkling of seasoning, mixed some more and it was ready to cook.
Out came the pan and on went my sweet chilli pumpkin blinis. The mixture made quite a lot so I ended up cooking for a while, but it was worth it. Served with smoked salmon and salad, Hubby loved them, and I was happy too. I’d used up the leftover mash and enjoyed my burst of creativity, but apart from a quick taste before they went onto the plate (and yes, they were really good), I didn’t partake. I was far too hot to even think about eating.
Then later ~ much, much later when the house was quiet, and Hubby and the cat were both snoring, I had my Nigella moment. In bare feet I padded into the dark kitchen, opened the fridge and suddenly it happened … camera, lights, action! There on the middle shelf sat my inviting delicious little blinis topped with twirls of smoked salmon! With a hugely satisfied smile on my face I popped one into my mouth, closed my eyes in delight, reached for another, shut the door and toddled off to bed … my sensual ‘Nigella’ moment was complete! And here’s the recipe as far as I can remember it!
Inara’s Sweet Chilli Pumpkin Blinis
- 1 egg
- 2 cups well-drained pumpkin mash
- 2-4 tablespoons of sweet chilli sauce depending on taste
- About ½ cup of flour ~ add till you’re happy with the consistency
- Seasoning to taste ~ I use Marigold Swiss Organic Veg. Bouillon Powder
Mix all ingredients together. Spray a large frying pan with oil and cook smallish dollops of the mixture over a medium to high heat for a few minutes on each side until cooked through. This mixture makes about 18 blinis. Serve warm with smoked salmon and salad, or cold topped with soft white cheese and twirls of smoked salmon or anything else that takes your fancy, and please, in-joy!
Inara Hawley © 2014