cara
Master Chef
schlesische Mohnkloesse
this is a typical recipe from the area my Dad comes from.. It is now a part of Poland.
It's not a typical dumpling, it's just called dumpling ;o)
1 cup poppy seeds
1l/ 4 1/3 cups milk
100 gr/ 1/2 cup sugar
50 gr/ 1/4 cup raisins
50 gr/ 1/4 cup chopped almonds
50 gr/ 1/4 cup hazelnuts (chopped or grounded)
1 tbls. vanille extract
2 tbls honey
1 dash salt
2-3 old dry rolls
cut the rolls into thumb thick slices, cover with two tablespoons sugar, pour over half the milk and let soak
boil up the other half of milk and add the remaining ingridients, cook for ten minutes and stir
layer the poppy seed mass and the soaked rolls in a bowl, finish with poppy seeds..
sprinkle with chopped hazelnuts and cool in a frifge for at least 2hours.
maybe its too sweet, so just cut down the sugar or add some rum
this used to be a typical christmas/New Year- recipe, but I think, it's great all over the year..
this is a typical recipe from the area my Dad comes from.. It is now a part of Poland.
It's not a typical dumpling, it's just called dumpling ;o)
1 cup poppy seeds
1l/ 4 1/3 cups milk
100 gr/ 1/2 cup sugar
50 gr/ 1/4 cup raisins
50 gr/ 1/4 cup chopped almonds
50 gr/ 1/4 cup hazelnuts (chopped or grounded)
1 tbls. vanille extract
2 tbls honey
1 dash salt
2-3 old dry rolls
cut the rolls into thumb thick slices, cover with two tablespoons sugar, pour over half the milk and let soak
boil up the other half of milk and add the remaining ingridients, cook for ten minutes and stir
layer the poppy seed mass and the soaked rolls in a bowl, finish with poppy seeds..
sprinkle with chopped hazelnuts and cool in a frifge for at least 2hours.
maybe its too sweet, so just cut down the sugar or add some rum
this used to be a typical christmas/New Year- recipe, but I think, it's great all over the year..