Sunday, January 29

Noodle IMBB#22 (Sweet noodles and 4 toppings)



This month has struck me with 3 blogging events that I managed to write up within the last week. This one - IMBB#22 is all about noodles, presented to us by Amy at Cooking with Amy.

I am glad that I can introduce you to few popular dishes of Slovak quisine - noodles with sweet poppyseed topping/sweet breadcrumb topping/sweet cabbage topping/ sweet quark topping and all finished with hot oozing jam.

These meals are usually served as a main course but feel free to use them in smaller portions as a dessert.

Sweet poppyseed topping - is used in a variety of cakes (strudel, little roll crescents, yeasty cakes, etc.). It appears in Slovak, Czech, Hungarian and Austrian quisine as a favourite cake filling. Pour about a cupful of poppyseeds with 2-3 tbsp of icing sugar into a whizzer/grinder and whizz until you see the colour change to a nice poppyseed grey. You can adjust the sweetness by adding more sugar to the grinder and whizz again. Heat a lump of butter and either mix into the noodles together with ground sugary poppyseeds or top the noodles with the poppyseed and then pour butter over it. Top up with hot jam.
(You could also add rum and lemon zest into the poppyseed mixture together with melted butter.)

Sweet breadcrumb topping - whizz fresh white or wholemeal bread in a grinder/mixer until you have nice breadcrumbs. Heat a lump of butter in a pan and add fresh breadcrumbs with some icing sugar. Fry until the mixture is heated through and a bit crispy. Again, either mix into the cooked noodles or top the noodles with the mix and finish with hot jam.

Sweet cabbage topping - shred a white cabbage finely and stir-fry in a pan in a little butter, just so that it coats it. Cover with a lid and steam, occasionally stir, so it does not burn. Cook until soft. Mix into the cooked noodles or top the noodles and finish with creme freshe and crushed walnuts.

Quark topping - 1 tub of quark and 1 egg yolk, icing sugar are mixed together. Then add whipped egg white, fold in. Add lemon zest and a squeeze of lemon. Rasins are optional. Leave to stand if you use rasins, so that they can plump up in the quark.

All these dishes are very traditional and we call them 'rezance' [rhey-zun-tsa](slovak).

If anybody tries them, please let me know whether you liked it or not.

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7 Comments:

Blogger McAuliflower said...

What interesting sounding noodle treatments! I almost went a sweet route like this inspired by a passage in an MFK Fisher writing. She mentioned dressing up noodles with honey as a treat.

They all sound wonderful (finding my to-do list)...

1:12 am  
Anonymous bea at La Tartine Gourmande said...

Interesting. I feel I am travelling to Slovakia!! Thank you!

4:35 am  
Anonymous Ivonne said...

nDreska,

What a unique dish! And the picture is very interesting ... great job!

4:26 am  
Blogger Amy said...

Hi!
This looks lovely. Mys tepson is having a 'heritage day' at school so we're perusing the Internet for 3 ideas for a lunch. So far we have his grandmothers palacsinta, cucumber salad, and the sweet noodles dish. All are so tantalizing, hopefully we can get to do all three as my other two kids move up in school!

1:44 am  
Anonymous kabonfootprint said...

It is really fun to browse for different recipes, I am learning a lot and also thanks for sharing your ideas because at the same time I am also trying my best to learn how to prepare (decent meals :-) Busby SEO challenge

KabonFootPrint

12:46 pm  
Anonymous Maggie - Tables said...

your blog is too fine. Thanks for sharing this.

11:58 am  
Anonymous Neilesh Patel (Recruiter focused on Food Manufacturing Jobs) said...

Hey, I noticed your blog, liked some of these posts! Would you mind if we republished some of these articles in our newsletter or on our own site? It’s mainly a site for industry professionals in food/beverage, but I think a lot of them simply love every part of the world and would enjoy reading your blog. Let me know? I’ve linked to our site so you can see it.

Neilesh

3:19 am  

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