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Chicken Kiev with Mlynti

Chicken Kiev with Mlynti recipe

Yesterday we went to Ukraine on our round the world for £4 or less virtual tour. Beetroot plays a big part in Ukrainian cuisine, so here is Sue’s take on Mlynti – Beetroot Pancakes & Chicken Kiev.

Ingredients for the Mlynti:-

320g GF flour
2 tsp Sugar
50ml Butter Milk
1 tsp of salt
375 ml milk
1 Egg
300g fresh Beetroot
Vegetable oil

Method for the Mlynti:-

(1) Boil beetroots in a large pan of water. Peel and shred them and then add the Buttermilk to the prepared beetroot.
(2) Pour into a blender and whip it at high speed.
(3) Cool to 35°C and add an egg. Mix everything carefully.
(4) Combine salt, sugar and flour in a separate bowl and whip.
(5) Combine all the ingredients into a batter.
(6) Leave the batter for 30 minutes.
(7) Heat vegetable oil in a pan. Fry the pancakes on both sides at medium heat.

Ingredients for the Kiev:-

1 Chicken Breast per person
Garlic Butter
Juice of a lemon
1 Egg, beaten
Oil to fry
(GF) Flour
(GF) Breadcrumbs
Salt & Pepper

Method for the Chicken Kievs:-

(1) Freeze the Garlic Butter rolled in a sausage shape in cling film.
(2) Beat the Chicken out with a rolling pin and season with Salt & Pepper.
(3) Place the Garlic butter in the centre, add a squeeze of Lemon Juice and wrap the meat around it.
(4) Place back in the fridge to stop the Garlic Butter from melting too much.
(5) Flour on all sides.
(6) Dip each Kiev in the beaten Egg and then roll in Breadcrumbs to coat evenly.
(7) Fry on all sides over a low heat to brown the Breadcrumbs.
(8) Place in a pre-heated over at 180c for about 20 minutes.

We filled our Mlynti with a little soft Blue Cheese and served with a fresh dressed salad. The  Mlynti were really good. Well to be fair the whole meal was really good. We’ll not be having issues with Vampires here today though…...

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Pancake Cake recipe, eat well on universal credit

This believe it or not, should have been a Frittata. But we had one the last time we had lots of Eggs which were short dated. So the idea mutated from Frittata, through conventional savoury Pancakes to this monster!

Gluten free Pancakes are a bit tricky to flip, but this recipe works well and will make 10 fluffy Pancakes. You can halve or quarter the quantities as required.


400g  Plain White Flour, Gluten free for us
4 eggs
1L of Almond milk
2 Tsp of Baking Powder
2 Tsp of Salt
Oil, for the pan


(1) Mix and whisk your batter.
(2) Heat a small frying pan with a little Oil. It’s best to use this batter as soon as you can as the Baking Powder is only active for a short time.
(3) Fry on both sides until golden brown and lay on baking parchment to separate.
(4) Cook your fillings. We used Onions, Mushrooms, Red Pepper, Ricotta, Crispy Bacon and Chorizo. But that’s up to you.
(5) In an oven proof dish layer your Pancakes with your filling between each one.
(6) Dress with Cheese and place in the over at 170c until the Cheese melts.

This was much better than the intended Frittata. But man it was filling! We’ll have the other half cold with some Salad tomorrow!

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