Blin Queen Shop

Our famous gluten-free-by-design cottage cheese pancakes (syrniki). Three features that make Blin Queen syrniki special: 1. Jumbo size - our standard syrnik is weighted at 75gr, which is 25-35% more than regular syrniki with weight from 50 to 60gr that you can find on a market. So 3 of them is always a perfect portion size.  2. We don't use wheat flour. There is a tiny bit of rice flour (gluten free) to make a nice and a bit chewy shell, but the rest is pure cottage cheese coming from Polish farms with addition of Philadelphia cream cheese to give our syrniki a real cheesecake vibe.  3. We use natural bourbon vanilla extract instead of a cheaper vanilla sugar, so that vanilla scents are subtle and deep, rather then sweet and shallow.  INGREDIENTS: cottage cheese, egg yolks, cream cheese, rice flour, sugar powder, natural vanilla extract, salt HOW TO COOK: put your favourite frying oil in a frying pan on medium heat (5/10). Take syrniki out of freezer, fry for a few minutes on each side until you see the light golden brown crust starting to form. Put a lid on the pan, lower the heat to 3/10. Meditate for 15 minutes. Serve with your favourite topping, such as Greek youghurt or creme fraiche and one of Blin Queen signature jams.

One of the foundational Blin Queen pancake recipes, Marriage of Convenience features the base of the oven baked chicken fillet (we marinade the fillet upfront to make it extra tender), juicy and flavourful Gouda cheese made by Otto-Jan Boksma at Nylander farm from the Jersey cow milk, Eastern European style "Malossol" pickles, a bit of large grain French moustard. All of this connected by a hint of garlic from our homemade olive garlic oil. Let's set your home pancakes to a different level.  All of our pancakes are made with Jersey milk. Jersey is a smaller breed of cows providing fantastic extra rich milk, that is also easier to digest for the adults due to a high percentage of A2 lactose.  INGREDIENTS:Batter (jersey milk, wheat flour, eggs, sugar, salt), filling (jersey gouda cheese, baked chicken fillet, pickles, french mustard, home made garlic oil) HOW TO COOK:Option 1: Put your favourite frying oil in a pan on a medium heat. Take bliny out of freezer. Fry for a few minutes on one side until it's golden brown, flip them. Put a lid on a pan, set the heat to medium-low. Meditate for 15 minutes. Enjoy! Option 2 (microwave): defrost in microwave for 5 mins. Put your favourite frying oil in a pan on a medium heat. Fry on each side for a few minutes, until golden brown. Enjoy! IN THE PACKAGE: 4 shock frozen pancakes

One of the foundational Blin Queen pancake recipes, Blind Date's filling features the base of the oven baked chicken fillet (we marinade the filet upfront to make it extra tender), juicy and flavourful Gouda cheese made by Otto-Jan Boksma at Nylander farm from the Jersey cow milk, and a Dutch pear that gives an unexpected but very fitting sweeter note to this recipe. Our Italian white truffle oil provides a subtle and balanced aroma to the mix.  Let's set your home pancakes to a different level.  All of our pancakes are made with Jersey milk. Jersey is a smaller breed of cows providing fantastic extra rich milk, that is also easier to digest for the adults due to a high percentage of A2 lactose.  INGREDIENTS:batter (jersey milk, wheat flour, eggs, sugar, salt), filling (jersey gouda cheese, baked chicken fillet, pear, truffle oil) HOW TO COOK:Option 1: Put your favourite frying oil in a pan on a medium heat. Take bliny out of freezer. Fry for a few minutes on one side until it's golden brown, flip them. Put a lid on a pan, set the heat to medium-low. Meditate for 15 minutes. Enjoy! Option 2 (microwave): defrost in microwave for 5 mins. Put your favourite frying oil in a pan on a medium heat. Fry on each side for a few minutes, until golden brown. Enjoy! IN THE PACKAGE: 4 shock frozen pancakes

Our version of a classic Eastern European meatball, made with ground chicken fillet, champignons, and just a little bit of bacon. Yes, we know otherwise it would be completely healthy but hey life needs those little things in it.  We also use Japanese panco bread crumbs for a coating to give our cutlets an extra crispy outer layer.  INGREDIENTS: chicken fillet, mushrooms, eggs, cream, bacon, onion, salt, pepper, bread crumbs HOW TO COOK: Put your favourite frying oil in a frying pan on medium heat (5/10). Take syrniki out of freezer, fry for a few minutes on each side until you see the light golden brown crust starting to form. Put a lid on the pan, lower the heat to 3/10. Meditate for 20-25 minutes. Enjoy with your favourite side dish.  WHAT'S IN THE PACKAGE: 6, 12 or 24 vacuum packed shock frozen cutlets

This salmon roe (we would call it red caviar) is the purest form of the product that you could possibly get. The caviar is salted and shock frozen in the blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then they get shipped to Blin Queen covered with dry ice.

Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moist and damaged roe, as well as complete absence of biterness in the aftertaste - unlike the caviar bought in the regular shops that gets treated with preservatives or/and undergoes the process of pasterization. 

 We vacuum pack invididual 250gr blocks to prevent them from getting a freeze burn in your fridges. The outer food grade plastic package can be used as a container to defrost the caviar.  

 Because this caviar is preserved only by freezing with addition of a little bit of salt, once defrosted the shelf life is very limited - we would recommend to consume it within 3 days after thawing. You can keep it for months in your freezer though. 

 INGREDIENTS: wild keta caviar (roe), salt
 HOW TO USE: defrost by placing on the top shelf of your fridge for 8-10 hours. Serve cold with butter on top of the bliny or bread. Consume within 3 days after defrosting.
 IN THE PACKAGE: 250gr deep frozen block of caviar, vacuum packed and then placed inside the food grade container that you can use for defrosting.

Our signature bliny ready to be filled with anything you'd like. We of course would recommend to combine them with BQ Salmon Gravlax or BQ Keta Caviar, but you are definitely not limited by these options - unleash your imagination!

 What makes our bliny special? 

 1. Jumbo size: as we make bliny on a traditional French 40cm cast iron plate, each of Blin Queen bliny is around 2.5 times bigger than your home made pancake of 25cm. Wait what? Yes, πr2 helps to satisfy your bliny cravings much faster when it comes to a number of bliny per person. 

  2. Jersey milk: all of our pancakes are made with Jersey milk. Jersey is a smaller breed of cows providing fantastic extra rich milk, that is also easier to digest for the adults due to a high percentage of A2 lactose.

 INGREDIENTS: batter (jersey milk, wheat flour, eggs, sugar, salt)
 HOW TO COOK: Ready to eat, just use your favourite topping! We recommend to heat them upfront, either on a very low heat on a pan with a lid, or (even better) in a microwave oven. 
 IN THE PACKAGE: stack of freshly made, vacuum packed bliny (5, 10, or 20 pieces)

Our specialty salmon fillet gravlax vacuum-cured with a mix of salts and herbs. We work with one of the oldest Amsterdam fish shops, Vishandel Tel to get the freshest and highest quality salmon fillet. Naturally smoked Maldon salt is giving our salmon a very subtle, almost indistinctable note of oak, complimented by sweetness of juniper berries and peppery accent of cloves. 

 INGREDIENTS: Atlantic salmon, salt, smoked maldon salt flakes, sugar, cloves, juniper berries

 HOW TO COOK: open the vacuum packaging, remove the cloves and juniper berries with a knife - just slide the knife over the fillet. Slice the fish as thin as possible. Use in sandwiches (especially great in a combo with a rye bread and a bit of butter) or eat with bliny
 IN THE PACKAGE: 250gr or 2x250gr fillets, vacuum sealed

We make this concentrate by mixing our home-made raspberry & thyme confiture with freshly blended blackcurrants and lime. At Blin Queen, we use it to make a hot drink that is especially popular in the cold months. But you can also turn it into a lemonade by adding sparkling water. Or a Blin Queen version of Kir Royale cocktail, if you mix it with prosecco or cava.  INGREDIENTS: black currant, raspberry, water, jelly sugar, sugar, thyme, lime HOW TO USE: For a hot drink - mix 60ml of the concentrate with 200ml of a hot water, stir and enjoy. For a lemonade - mix 60ml of the concrentrate with 200ml of sparkling water, stir and enjoy.  For a Dacha Kir Royale - put 60ml of the concentrate over ice in the stirring glas, add 120ml prosecco, stir. Pour in a champagne glass. Top up with prosecco.  IN THE PACKAGE: 250ml bottle (enough to make 4 drinks) or 500ml bottle (enough to make 8 drinks)

We make this concentrate by mixing freshly blended sea buckthorn berries (natural source of vitamine C, A, and amazing amount of healthy oils and acids) with orange juice, cinnamon, honey and a bit of sugar. At Blin Queen, we use it to make a hot drink that is especially popular in the cold months. But you can also turn it into a lemonade by adding sparkling water. Beware - due to a massive amount of healthy oils in the sea buckthorn your drinks will get layered if they stay a while - it's completely normal though! INGREDIENTS: sea buckthorn, water, honey, sugar, orange juice, cinnamon HOW TO USE: For a hot drink - mix 60ml of the concentrate with 200ml of a hot water, stir and enjoy. For a lemonade - mix 60ml of the concrentrate with 200ml of sparkling water, stir and enjoy.  IN THE PACKAGE: 250ml bottle (enough to make 4 drinks) or 500ml bottle (enough to make 8 drinks)

Luxe version of the famous Eastern European Olivier salad. Featuring pressure cooked umami beef tongue and homemade truffle mayo, this salad connects West and East better than Mr.Gorbachev himself. INGREDIENTS: beef tongue pressure cooked with katsuobushi tuna flakes, potatoes, carrots, eggs, cucumbers, cucumber vinegar, homemade truffle mayo, peas)

Our complete set to make your Christmas or New Year effortless and unforgettable  Version for 2 (or 4) people: Starters: - 4 (or 8) extra large BQ bliny  - 250gr (or 500gr) BQ salmon gravlax - 125gr (or 250gr) wild keta red caviar - 500gr (or 1000gr) The Salad (Olivier) with our signature umami pressure cooked beef tongue and truffle mayo Main: - half (or whole) roasted chicken with mix of vegetables and potatoes Dessert: - 200gr (or 400gr) chocolate "salami" with pistachios and liquor infused cranberries Drinks: - 1 Bottle of 0% Codorniu Cava that will keep your festive mood without making you fall asleep

Our signature bliny ready to be filled with anything you'd like. We of course would recommend to combine them with BQ Salmon Gravlax or BQ Keta Caviar, but you are definitely not limited by these options - unleash your imagination!

 What makes our bliny special? 

 1. Jumbo size: as we make bliny on a traditional French 40cm cast iron plate, each of Blin Queen bliny is around 2.5 times bigger than your home made pancake of 25cm. Wait what? Yes, πr2 helps to satisfy your bliny cravings much faster when it comes to a number of bliny per person. 

  2. Jersey milk: all of our pancakes are made with Jersey milk. Jersey is a smaller breed of cows providing fantastic extra rich milk, that is also easier to digest for the adults due to a high percentage of A2 lactose.

 INGREDIENTS: batter (jersey milk, wheat flour, eggs, sugar, salt)
 HOW TO COOK: Ready to eat, just use your favourite topping! We recommend to heat them upfront, either on a very low heat on a pan with a lid, or (even better) in a microwave oven. 
 IN THE PACKAGE: stack of freshly made, vacuum packed bliny (5, 10, or 20 pieces)

This salmon roe (we would call it red caviar) is the purest form of the product that you could possibly get. The caviar is salted and shock frozen in the blocks immediately after the harvest. They travel from Alaska to German harbours in this state, and then they get shipped to Blin Queen covered with dry ice.

Once defrosted in the fridge, this caviar demonstrates the ideal structure without excessive moist and damaged roe, as well as complete absence of biterness in the aftertaste - unlike the caviar bought in the regular shops that gets treated with preservatives or/and undergoes the process of pasterization. 

 We vacuum pack invididual 250gr blocks to prevent them from getting a freeze burn in your fridges. The outer food grade plastic package can be used as a container to defrost the caviar.  

 Because this caviar is preserved only by freezing with addition of a little bit of salt, once defrosted the shelf life is very limited - we would recommend to consume it within 3 days after thawing. You can keep it for months in your freezer though. 

 INGREDIENTS: wild keta caviar (roe), salt
 HOW TO USE: defrost by placing on the top shelf of your fridge for 8-10 hours. Serve cold with butter on top of the bliny or bread. Consume within 3 days after defrosting.
 IN THE PACKAGE: 250gr deep frozen block of caviar, vacuum packed and then placed inside the food grade container that you can use for defrosting.

Our specialty salmon fillet gravlax vacuum-cured with a mix of salts and herbs. We work with one of the oldest Amsterdam fish shops, Vishandel Tel to get the freshest and highest quality salmon fillet. Naturally smoked Maldon salt is giving our salmon a very subtle, almost indistinctable note of oak, complimented by sweetness of juniper berries and peppery accent of cloves. 

 INGREDIENTS: Atlantic salmon, salt, smoked maldon salt flakes, sugar, cloves, juniper berries

 HOW TO COOK: open the vacuum packaging, remove the cloves and juniper berries with a knife - just slide the knife over the fillet. Slice the fish as thin as possible. Use in sandwiches (especially great in a combo with a rye bread and a bit of butter) or eat with bliny
 IN THE PACKAGE: 250gr or 2x250gr fillets, vacuum sealed

Luxe version of the famous Eastern European Olivier salad. Featuring pressure cooked umami beef tongue and homemade truffle mayo, this salad connects West and East better than Mr.Gorbachev himself. INGREDIENTS: beef tongue pressure cooked with katsuobushi tuna flakes, potatoes, carrots, eggs, cucumbers, cucumber vinegar, homemade truffle mayo, peas)

Corn-fed chicken glazed with fennel and cardamom, roasted with vegetables and potatoes. INGREDIENTS: corn chicken whole, salt, spice mix terrine, maltose liquid, olive oil, soy sauce, carrot bunches, mini potatoes, quinces, onions shallot, cranberries, sage, fennel, cardamom, cloves

Premium dark chocolate, pistachios, liquor infused cranberries and a very Christmassy Dutch speculoos cookie crumbles are turning this traditional desert into something truly magical. INGREDIENTS: dark chocolate, cream, pistachios, cranberries, speculoos cookies, glucose, osborne sherry cream