Monday, July 23, 2012

Poppy Seeds Pie


If you ever lived abroad you know how sometimes the food that you used to eat on a daily basis, can be subject of desire.
When I arrived here 12 years ago, there were some ingredients and some food that I couldn't find and I missed a lot. For some of them I didn't even knew the name in english/portuguese and I was not even able to describe what I was searching for.
Every time I would go back to visit my family I would come home with bag full of food!!

One of the ingredients on the list was poppy seeds. For some reason in Portugal they are not used a lot (or at all). I remember when, some years ago, I made a cake with poppy seeds to bring to the office... everybody looked at me with really suspicious faces.
Now it is easier to find it here and I am so happy about it. Now I can make all of those lovely things that I used to eat.
I love poppy seeds, their crunchiness in cakes, breads and pies.
When we eat it at home we always laugh to each other, we stay with mouth full of small black seeds {*smile}...

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Se já viveu no exterior sabe como às vezes a comida que costumava comer diariamente, podem ser objecto de desejo.
Quando aqui cheguei há 12 anos, havia alguns ingredientes e comida que não conseguia encontrar e da qual sentia bastante falta. Para alguns deles nem sabia o nome em Inglês/Português e nem sequer era capaz de descrever o que estava à procura.
Cada vez que voltava para visitar a minha família, regrassava a casa com o saco cheio de comida!

Um dos ingredientes na lista era sementes de papoila. Por alguma razão em Portugal não são muito usadas ​​(ou de todo). Lembro-me quando, há alguns anos, fiz um bolo com sementes de papoila para trazer para o escritório... todos olharam para mim com umas caras muito desconfiadas.
Agora é mais fácil encontrá-los aqui e estou muito feliz com isso. Agora posso fazer todas essas coisas bonitas que costumava comer.
Adoro sementes de papoila, o seu efeito crocante nos bolos, pães e tartes.
Quando comemos em casa sempre nos rimos uns dos outros, porque ficamos com a boca cheia de pequenas sementes pretas {*smile}...


Poppy Seeds Pie
(adapted from Kasicica Secera i Prtohvat Soli where you can find photos with instructions)

Dough:
430g spelt flour **
100g soy margarine *
150ml soy milk *
1,5 ts dry yeast
60g sugar
1 egg + 1 egg yolk
bit of salt

Melt the margarine and leave to cool. Mix yeast and hot milk. Add margarine, egg, egg yolk and sugar. Add flour slowly and mix until you get dough that doesn't stick to your fingers. Let it rise for 1 hour.

Fill:
100g poppy seeds
80ml soy milk *
50g sugar

Heat the milk just until it start to boil and pour over poppy seeds and sugar. Mix and leave to cool.

Roll the dough with a rolling pin until you get 30x40cm square.
Cut into 3 and fill with poppy seeds mixture.
Roll to get 3 'sausages'. Put the 'sausages' into the baking tin. Bake on 180ºC.

*You can replace soy milk and margarine with cow milk and butter
**You can replace spelt flour with wheat flour

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Tarte de sementes de papoila
(adaptado de Kasicica Secera i Prtohvat Soli onde pode encontrar fotos com as instruções)

Massa:
430g de farinha de espelta **
100g de margarina de soja *
150ml de leite de soja *
1,5 colheres de chá de levedura seca
60g de açúcar
1 ovo + 1 gema de ovo
uma pitada de sal

Derreta a margarina e deixe arrefecer. Misture o fermento e o leite quente. Adicione a margarina, o ovo, a gema de ovo e açúcar. Adicione a farinha aos poucos e misture até obter uma massa que não cole nos dedos. Deixe crescer por 1 hora.

Recheio:
100g de sementes de papoila
80ml de leite de soja *
50g de açúcar

Aqueça o leite apenas até começar a ferver e despeje sobre as sementes de papoila e açúcar. Misture e deixe arrefecer.

Abra a massa com um rolo até obter um rectângulo de 30x40cm.
Corte em 3 e preencha com a mistura de sementes de papoila.
Role para obter 3 'salsichas'. Coloque as 'salsichas' no tabuleiro do forno. Coza a 180ºC.

* pode substituir o leite e a margarina de soja por leite de vaca e manteiga
** pode substituir a farinha de espelta com farinha de trigo


11 comments:

  1. i had the reverse experience - going from portugal to slovenia, it seemed to me like the people there put poppy seeds in everything! :D

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    Replies
    1. Yes..that is what I am use to.Same is in Bosnia :-)

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  2. Koliko dugo se peče taj kolač? :)

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    1. Iva, nisam mjerila vremenski ,vise od oka. Peces dok ne porumeni.

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  3. Sanda, your recipe was love at the first sight for me! I love cakes with poppy seeds, and curiously they reminde me my serbian friends...
    I'm pretty sure I will try it! Just one question, do ever blend/crack the seeds? because they tend to get all over ones teeth gaps ;)

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    1. I don´t use to blend it,I like them all over my teeth :-)

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  4. This looks so delicious!! I adore poppyseed muffins but have been looking for a way to bring those yummy flavors to a dinner time dessert. This is perfect. I can't wait to try it out!

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  5. Would love to try this recipe! But how long does it stay in the oven? You don't specify the cooking time...

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    Replies
    1. Well..you are right,it is until it gets golden color,don't know exact time .Sorry.

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  6. Adorei a tarte! Ainda não utilizei sementes de papoila mas agora já tenho um pretexto bem forte para experimentar :)
    E não podia esquecer-me de elogiar as fotografias! São mesmo bonitas, parabéns.

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