Sesame Zucchini Puree with Buckwheat Blinis

Mix both types of flour and add the yeast. Heat the milk, add the butter and stir into the flour mixture. Add egg and yolk and stir until smooth. Beat the egg whites and a little salt until stiff and fold into the dough. Let rise for half an hour at room temperature.Heat fat in a suitable pan and spoon dough into cookie shape. Bake until crispy brown on both sides. Lift out of pan and serve with sesame zucchini puree.Sesame zucchini puree:Finely dice onions and garlic. Coarsely dice the zucchini. Heat the oil in a pan and sauté the onions and garlic. Add zucchini and season with salt, coriander and paprika powder. Fry until the zucchini is soft. Allow to cool slightly and then finely puree with a blender. Stir in the pot and season with lemon juice and sesame paste.

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