Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Poppy seed milk

If you like poppy, that milk of the poppy will love it even more! In pure form it is for me too fragrant, but nand him are totally bomber cereals, ice cream, etc., and of meal you can make at least bomber poppy seed fillings for Swiss rolls (recipe here).

Make it as simple as nutty, but there are nuances. The proportions are all the same 1 to 4, and the technology is a little different.

Ingredients. Mac – 0.5 cups (about 70g.),

Water – 2 cups (500ml.),

2-3 dates,

A pinch of salt,

Vanilla, cinnamon, cardamom and other spices to taste. I really like the poppy seeds combined with cinnamon.

How to do it.

1. The poppy seeds to soak for at least 2-3 hours but preferably overnight. Water gently to drain to the domes get away with it in the sink.

2. In a blender put the poppy seeds, dates, salt, and pour water to cover the contents. Punching a couple of minutes. This is done in order to maximize the crush of the grain. If you pour the water all at once, the crushing process of the Mac will increase significantly.

3. Add a little more water and whisk until the mixture becomes white. Add all the water and knock the milk to the consistency of milk. I whip milk of the poppy for a long time, about 8 minutes. Try it, add dates and spices if necessary.

4. Milk strain. I have this kind of milk is filtered a couple of times to get it exactly without black inclusions. Cake not throws! It is possible to make the poppy filling, as I wrote above, and in General to use in any recipe with poppy seeds (sauce, cheesecake, smoothies).

Important 1. Store vegetable milk, homemade microbiologists do not recommend, because it is not subjected to heat treatment and can potentially contain pathogenic microflora, which quickly grows over time. That is, there is as lucky. I keep vegetable milk up to 3 days in a sealed container in the fridge, and while I was lucky.

Important 2. This kind of milk is stratified, so before use I recommend to give him a good shake.

Instant appetizer of goat cheese with strawberries and walnuts

I already wrote about the mind-blowing salad with strawberries, goat cheese and spinach served with poppy dressing, and so is the appetizer of the same series, just cook it 2 minutes, unlike the salad.

For 1 serving you will need:

50g goat cheese or Chevre cheese. Here the need is a French cheese, well, or a spicy, tart.

4-5 large klubnikin.

4-5 walnuts (I have them pre-mine and dried to a crisp).

The amount of filling to taste, and it consists of equal parts olive oil, honey/syrup Jerusalem artichoke, and balsamic vinegar. All beat in emulsion. Should get sticky sweet sauce. You can substitute balsamic cream.

How to do:

Berries wash, dry, cut arbitrarily. Top with the crumbled cheese, then roasted nuts and pour dressing. To rekomenduojama a pinch of poppy seeds, it then fitted perfectly to taste. In General, strawberries, goat cheese, poppy seeds/nuts is one of the classic perfect combination.

Can put salad on a handful of arugula or spinach, which also need a little drizzle with dressing and mix well.

The portion seems small, but it is very satisfying☝

Salad of spinach, avocado, strawberries and goat cheese with poppy seed sauce

A non-trivial salad with combinations “on The Verge”, but if everything is done exactly according to the recipe, it will be great.

You will be surprised how good it is, especially if you have not eaten strawberries with onions before.

Recipe (for 2 servings):

1. First you need to make a refueling. The dressing is a standard vinaigrette sauce, but with lime juice and with the addition of red onions and poppy seeds. Refueling should be done in advance so that the onion is marinated and not sharp, and the poppy swells and is not dry. Mix into an emulsion 5-6st. L. olive unrefined oil + 2st. L. balsamic vinegar + 2 tbsp. L. lime juice + 1 tbsp. L. honey or any neutral sweet syrup + optional 1 tsp. Dijon mustard + salt and pepper to taste. The sauce should be oily, pleasantly sweet and sour with spicy notes of mustard. Then add to it 2 tbsp. L. finely chopped shallots or red onions + 1st. L. poppy seeds, mix and leave for 30 minutes.

2. strawberries (2 handfuls, it’s about 150-200g) my and cut lengthwise into 3-4 pieces, 1 avocado peeled and cut into pieces of the same size as strawberries. A couple of handfuls of fresh spinach (this is 70 g approximately) is washed and dried. Gently mix all these three ingredients in a bowl with half the dressing.

3. collect the salad. Spread the salad mixture on 2 plates, crumble on top curd version of goat cheese (100g), then sprinkle with almond petals to taste and top with the remaining dressing. The salad should be allowed to brew for 5 minutes, so that all the ingredients mutually exchange flavors, and serve.

Important. If you bought raw almond petals, then bring them in the oven until golden and crispy at 160C. Their taste is absolutely extraordinary.

Poppy seed sauce for cheesecakes and pancakes

This sauce is certainly bombastic!


1. 100g poppy pour boiling water so that the water completely covers it. We wait until the poppy absorbs all the water (it took me 30-40 minutes) and Blender the mixture. It will not turn out super homogeneous, you can not bother, but some of the grains will still grind and give an incredible flavor later. By the way, I soaked right in the bowl of a blender.

2. put the mixture in a saucepan, pour 50 ml.cream. Warm up the mixture 5-7min (it should become thick and almost without moisture), cool.

3. Mix the cooled poppy seed with about 50g of Greek yogurt. Here it is best to take it, because I tried it with sour cream, and with matzoni, and with cream. It turns out either the consistency is not the same, or the taste. Here you strictly need a neutral, thick, non-acidic yogurt of the Greek type. Next, put the Jerusalem artichoke syrup to taste (do not need much, put it gradually). Optionally, you can add the zest of half a lemon or a quarter of an orange and just a little lemon/orange juice.

This sauce is perfectly combined with cottage cheese dishes (cheesecakes, casserole), with desserts (cheesecake, lemongrass), you can put in porridge, etc. Mac

P.S. cherry sauce was done in its own way standard principle.

Oatmeal with poppy seeds and vanilla

Good morning!

Your usual oatmeal can be very transformed if when cooked add the poppy seeds and vanilla, and on top put your favorite fruits/berries/nuts and a little sprinkle of cinnamon.

Ingredients (for 2 servings):

100-120 g of oat flakes,

100 ml milk (any flavor) + water, I usually do 50/50 and if necessary, add water in the cooking process. The amount of water depending on the consistency of cereal that you love.

1-2 tbsp of poppy seeds (the number of Mac depends on your love for him),

A pinch of salt,

1-2 tbsp Jerusalem artichoke syrup , or to taste

1 tsp ground vanilla.

For topping:

Any fruit/berries/nuts with cinnamon, also I often use as a topping stuffing recipe Apple crumble. Incredibly delicious it turns out.

How to do:

1. Poppy grind in a coffee grinder or grind in a mortar. So the mess will be much more aromatic. If Gazetov at hand, then you can certainly use whole grains, but not quite. By the way, is Mac can put poppy filling recipe poppy seed roll.

2. Oatmeal pour water, add all the spices and cook until almost tender. Just a lot of water do not put, it is always possible to add. Towards the end of cooking, add milk and cook a little longer mess. Usually I’ve made the milk into the cereal, turn off the fire and let her walk until ready under the lid for a few minutes.

I try the milk not to boil to preserve more nutrition and taste.

3. Try the porridge if you need anything from spices – add to your taste.

4. In a bowl blend the cereal, top fruit, berries, nuts and some cinnamon. Bon appetit!

Sourdough whole wheat burger buns

My world will never be the same since I learned baking from yeast-free dough. I also make burger buns on sourdough (here I wrote How to make sourdough at home). These buns are crispy and soft inside, but quite elastic. This is my ideal recipe, because I do not like loose rolls. They instantly go limp and fall apart from Juicy cutlets and sauces.

Just want to warn you that for a burger party, you need to attend to the preparation of buns for the day.

Ingredients (for 16 7cm diameter buns or 10 10cm diameter buns):

* 3 g. sourdough (I have rye, you can use wheat),

* 650 g whole wheat flour,

* 4 tbsp vegetable oil (can be replaced with butter),

* 10 g. salt (1 tsp. with a small slide),

Sesame, Provencal herbs, poppy seeds, coarse salt for decoration.

How to do:

1. we make sourdough, (the duration of the stage is 10-12 hours). I recommend putting sourdough in the evening.

Mix the starter (3 g) with 100 ml of water, then add 100 g of flour, mix thoroughly, close the container tightly and leave for 10-12 hours at room temperature. The fermentation time depends on the temperature of the air, so that in the heat the dough can be ready earlier. When it just started bubbling, it means it’s ready. It is important not to overdo the dough, because the wheat dough on rye sourdough has the peculiarity of being sour because of this.

2. Autolysis (stage duration-20-25 minutes).

Mix the dough from Item 1 with 300 ml of water, then add 500 g of flour, stir until smooth, close the container tightly and leave for 20-25 minutes at room temperature. Such proofing of the dough before kneading is called “autolysis”. This is an important step in the formation of gluten, do not miss it.

3. kneading the dough ,( the duration of the stage is 30 minutes).

After autolysis, sprinkle the dough with salt and knead it. I knead the dough with my hands. I don’t want to scare you, but it takes about 30 minutes of continuous work. Sounds laborious, but in fact time flies by)))

First, the dough will stick to everything: to the bowl, to the hands. It will seem that there is no way out of this sticky nightmare, but gradually the dough will become smooth, elastic and pliable. In the process, the remaining 50 g of flour help me a lot, I gradually add them when kneading, this makes the task a little easier.

When the dough has become elastic and silky, gradually add 3 tablespoons of oil to it. Knead until smooth.

4. proofing the test ,( duration of the stage-2-3 hours).

Roll the dough into a ball and put it in a bowl greased with vegetable oil, close the container tightly and leave for 2-3 hours at room temperature. Watch the test, it should swell about 1.5 times.

5. forming and proofing buns ,( the duration of the stage is about 2 hours).

First preparation: cover the baking sheet with baking paper, Prepare 2 towels, scales. Sprinkle for burgers in different plates. I usually do three kinds: a mixture of sesame seeds, poppy seeds and a mixture of Provencal herbs with sea salt.

Lubricate the work surface with oil or lightly sprinkle with flour, spread the dough. It weighs about 1 kg. Based on how many buns you want to make, then divide it into pieces corresponding in weight. That is, if you make 10 buns, then weigh pieces of dough for 100 g.

Cut, weighed, rolled out of the dough ball, put on a towel, covered with another towel. And so until the dough runs out.

Then, starting with the first rolled ball, we form a bun. Doing so: gently pull the dough to the bottom of the ball so that it turns out even, then roll it in your hands or on the surface of the table, dip it into the sprinkles, grabbing the sides, and put the pinched side down on the baking sheet.

After all the buns are ready, cover them with cling film so that they do not dry and top with a towel for warmth. Leave for 1.5 hours to approach. They should become airy, soft and increase in size by about 1.5 times. You can check the readiness by gently pressing on the side of the bun, only without fanaticism. If the deformation is straightened out slowly, then the dough has come up.

6. baking, (duration of the stage -25 minutes).

By the end of proofing the rolls, the oven should be well heated to the maximum. 10 minutes bake at maximum, then 15 minutes at 200C. I bake on the middle shelf. Immediately after baking, remove the rolls from the baking tray to the grill. Already cooled buns can be cut and make burgers.

If you do not plan to eat all the rolls at once, it is better to put them in the freezer immediately after cooling, so they will not have time to acquire sourness in taste. As needed, take out, warm up and enjoy them, they will be like freshly baked.

Poppy seed roll in oat flour

This roll is made from a thin layer of oatmeal and a thick layer of poppy seeds. The recipe is simple, but the technology of twisting is more complicated)))


Grind 200 grams of oatmeal in a blender to flour and mix with 1 egg, a pinch of salt and butter (butter or vegetable, as you like). I add a little, just look at the consistency of the dough so that you can sculpt something from it and not stick to your hands. Put it in the fridge.

2. filling.

We need a poppy (200-250 GR.), and the most important thing in the filling is to grind it. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:

Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.

Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, on medium heat, evaporate the remaining water, then add 50-70 ml of any milk (delicious with almond and coconut), a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste). If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).

3. the cooled dough is laid in a tricky way: take a rectangular baking dish and put baking paper in it. We distribute the dough along the bottom of the mold, then pour the filling, the Filling Layer will be 2 times higher than the dough layer (I love it so much), but be sure to leave both edges of the dough without filling, where the beginning and end of the twist are. Quickly twist the roll, because the oatmeal dough is sooo fragile and we fasten everything with baking paper, like candy in a wrapper, otherwise everything will disintegrate and spread. In the oven at 180 degrees for 30-40 minutes. Cool in paper, then remove it and enjoy;)))

See also my recipe poppy seed roll in pita bread.