Tuesday, 30 July 2013

Kluski Z Makiem (Polish Poppyseed Pasta Dessert)


I'm crazy about pasta! It's just the most delicious and comforting thing to eat, and so convenient to cook. anyone who knows me will know that probably my favourite thing to eat is a big bowl of pasta with a glass of wine to accompany it. But.... pasta for dessert? I've never tried it before, but when I found it for Polish food month I really had to try it! To be honest, this is not 100% traditional! The traditional polish dish would be made with hand made noodles, but I've used supermarket packet pasta to be quick (and a bit lazy!). It was actually very delicious, although it felt strange to have pasta for dessert!

As you read this, I'll be hanging out in funky Helsinki!

Kluski Z Makiem

Ingredients
300g dried pasta (large shapes)
2 tbsp vegan margarine (Nuttelex)
1 cup poppy seeds, soaked over night
1/2 cup raisins
1/2 cup sugar
Zest of 1 orange
Zest of 1/2 lemon
1/2 cup chopped hazelnuts
1/2 cup chopped almonds
1/2 cup maple syrup
Walnut pieces, to garnish

To Make
1. Cook the pasta al dente, according to the instructions on the back of the packet (although you'll probably want to cook it for about 1 minute less than it says on the packet so that it's not overcooked).
2. Combine the poppy seeds, margarine, raisins, suagr and zest in a saucepan with 1 tbsp water. Heat over a low heat until the sugar and margarine are melted. Simmer gently for about 5 minutes.
3. Dry fry the chopped almonds and hazelnuts in a pan over a medium heat, stirring frequently, until slightly browned and toasted.
4. Combine the cooked pasta, poppyseed mixture and toasted nuts and mix well. Add the maple syrup and stir until all the pasta is well coated.
5. Cool to room temperature and garnish with walnut pieces to serve.

Serves 4.


This month I'm featuring lots of delicious food from Poland.
Check out my other Polish recipe posts:

4 comments:

  1. such a pleasantly unusual sweet pasta...is definitely a winner for us too crazy over pastas as we are... :-)

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  2. Ooh, looks intriguing (in a very good way:))

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  3. How interesting - I've never come across a dessert pasta before. But, you can get dessert pizzas so why not a dessert pasta? Hope you're having fun on your travels!

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  4. Another authentic dish. Cooked traditionally once a year - on the X-mas Eve dinner. At present in Poland you can buy a ready to use poppy mass in big cans because the traditional method of preparing poppy seeds requires grinding it twice or 3 times. Our grandmothers still grind poppy seeds and use home-made pasta. Modern housewives buy ready to use poppy mass and mix it with pasta bought in a supermarket. :-)
    This dish is especially popular in the Great Poland region of Poland, and there it is called "makiełki" (pronounced makyewkee). In Silesia region the same name refers to the dish in which pasta is replaced with kind of challah.
    In Eastern Poland people prepare the similar dish, for many of us treated even as more archetipic. It is called "kutia". In this case pasta is replaced with the cooked wheat (wheat must be husked - as barley).

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