Poppy-Seed Noodles (Mohnnudeln)
I first tried Poppy-Seed noodles when I visited Vienna in May 2017. I'm not a huge fan of poppy-seeds (even though I'm Hungarian!) so I didn't think I would be too fond. But since they are an Austrian and Bohemian specialty, I decided to try. They were absolutely delicious- like a sweet Italian gnocchi! Originally made of rye flour or wheat flour and egg, since the 17th century the potato has been the main ingredient. Traditionally, the finger-shaped noodles are still formed by hand and boiled in lightly salted water. In Austria, the potato noodles are tossed in butter and poppy seed, sprinkled with icing sugar and then served with stewed plums. My version of the recipe used Blends by Orly Tuscany Blend instead of the flour in the original recipe.
1000 g peeled and boiled potatoes (boiled the day before)
100 g melted butter
80 g corn flour (not corn starch)
20 g salt
1 medium sized egg
1 egg yolk
200 g Blends by Orly Tuscany Blend
1 pinch nutmeg
500 g butter
500 g poppy seed
finely ground icing sugar
Mash the boiled potatoes and knead to a smooth dough with the remaining ingredients. On a floured surface, form a 2cm thick roll out of the dough and cut it into small pieces. Then shape these pieces into 7cm-long noodles. Place the noodles in lightly slated boiling water and simmer until they float. Then remove them from the water with a draining spoon and place into a bowl of cold water to stop the cooking process. Froth up the butter in a pan and toss the drained noodles in it until they are hot, add the desired amount of poppy seed and sprinkle with icing sugar.
625 g plums
100 g red wine
50 g preserving sugar
15 g lemon juice
20 g rum 38%
Boil the sugar with red wine. Then add the cored plums and cinnamon bark, let it boil again and mix the run in. Remove the cinnamon bark.