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Traditional Poppy Seed Filling

Preparing time: 2 hours
Cooking time: 30 min
250g blue poppy seeds
Rinse poppy seeds, pop into a pot. Cover with two cups of water and boil for 30 minutes. Transfer the poppy seed to a strainer and leave for 15 minutes.
50g of each: almonds, walnuts, raisins, dried apricots, dried plums
Nuts and dried fruits Polly Eats LondonChopped dried fruits
Chop roughly the almonds, nuts, dried apricots and plums. Set aside.

Mince the cooked poppy seeds ideally 3 timesPoppy seeds in a food grinder

Push the poppy seeds through a food grinder equipped with a fine grinder plate.
Repeat twice, ideally three times and set aside in a bowl.
120 g honey
50 g unsalted butter
Melt butter with honey and coolTransfer chopped nuts and fruits to the pot with melted butter and honey
In a small pot heat the butter and the honey, let them melt. Stir to combine the ingredients.
Combine fruits, nuts, honey and butter Add nuts, raisins, fruits to the mixture, combine well and heat them on the low heat for 1 minute.
50g candied orange zest
juice from 1/2 orange
4 tbsp amaretto liquer
Add fruits, nuts, honey and butter to the poppy seedsAdd orange juiceAdd orange zestAdd amaretto liqueur
Pour the mixture to the poppy seeds and combine nicely.  Pour the orange juice, add the orange candied peel, amaretto liqueur and mix all ingredients together. Keep refrigerated for a few days in a glass container. The recipe produces aprox. 920 g of the poppy seed filling
Poppy Seed Filling Polly Eats LondonPoppy Seed Filling Polly Eats LondonPoppy Seed Filling Polly Eats London

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