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Rosemary and artichoke blini with melted Brie and toasted walnuts

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  1. Sift the flour and baking powder into a bowl and mix in the milk and egg yolks to make a thick batter.

  2. Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Gently fold the egg whites into the batter along with the artichokes, rosemary and seasoning.

  3. Heat the oil in a blini pan or small frying pan and fry large spoonfuls of the mixture for 2-3 minutes on both sides, or until golden-brown and crisp all over.

  4. Serve with the cheese, rocket and walnuts scattered on top.

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Whipping cream by hand