Page 35 - Urban Diversity Kochbuch Englisch
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POPPY SEED FiLLiNG





                  INGREDIENT S                                      PREP AR A TION
                  •  300 g finely ground poppy seeds                Poppy is a fairly delicate  ingredient because it  loses its
                  •  100 g granulated sugar                         quality or becomes bitter over time. For this reason, it is
                  •  1 vanilla sugar package                        always better whole poppy seeds, which you grind as you
                  •  250 g white wine                               need them. This way you will preserve more bouquet and
                                                                    the flavour of the dishes will be better. Mix the ground poppy
                                                                    seeds, sugar, wine and vanilla sugar so that all ingredients
                                                                    are evenly distributed. Divide the poppy seed filling into two
                                                                    equal parts.






               VANiLLA SUGAR




                  INGREDIENT S                                      PREP AR A TION

                  •  300 g granulated sugar                         Pour the sugar into the mixer. Use a sharp knife to split the
                  •  2 beans of Madagascar bourbon vanilla          vanilla beans lengthwise in half and scrape the seeds from
                  •  glass jar with lid                             the core. Mix the seeds in the sugar and stir everything so
                                                                    that the seeds are evenly distributed in the sugar. Pour into
                                                                    a glass jar and bury the vanilla shell in the sugar. Seal and
                                                                    store in a dry place. Shake the jar several times before using
                                                                    the sugar.












                                                               Matej Fišer


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