№ 38VI. nodaļa
Magoņu rikts
Noodles with poppy-seed milk
- Serves 4–6
- 2 hours' soaking, then about 1 hour
- Melnraksts · vēl nav izmēģināts
1796Maggonu rikts.
The book gives no quantities, only a soaking time of 2 hours; the amounts below are ours.
Method
5 soļi- Put the poppy seeds in a bowl, cover with water and leave for 2 hours. Drain them in a fine sieve lined with muslin and throw the water away.
- Grind them in a mortar, a poppy-seed mill or a spice grinder, adding the milk a little at a time, until the seeds are crushed fine and the milk is grey and creamy. Pour it into a pan, bring to the boil and simmer for 5 minutes, stirring. Sweeten if you like.
- Roll out the dough as in 06-037 and cut it into broader strips, about 1 cm wide.
- Drop the noodles into a large pan of boiling salted water. When the water has come back to the boil a couple of times and they are tender (2–3 minutes), pour in a jug of cold water, take the pan off the heat, drain them and rinse them under cold water so they cool quickly.
- Put the noodles in a dish and pour the hot poppy-seed milk over them.
Notes
What the book says vs. what we added
the dough as for macaroni, rolled out and cut into broader noodle strips, boiled until they have come up to the boil a couple of times, then cooled fast with cold water; poppy seeds soaked in water for 2 hours, drained, pounded in a mortar with milk added little by little until fine, boiled, and poured over the noodles in a dish, are the book's. The amounts, times, muslin and sweetening are ours.
Sweetness
the book adds no sugar or honey. Unsweetened poppy-seed milk tastes nutty and slightly bitter; most people today will want some sugar or honey. Similar noodle dishes with poppy seeds are still eaten across Central and Eastern Europe, usually sweetened.
Poppy seeds
buy culinary poppy seeds from a reliable food supplier. Soaking them and throwing away the water, as the book does, also washes off any residues from the seed husks.
Oriģināls1796
Taisi tahdu paschu mihklu kà preeksch makarohneem un kad isrulleta irr tad sagreesi leelakâs kà nuhdeles, werdoschâ uhdenî un kad reisu uswirruschas un jau ka gattawas irr, tad peeleij aukstu uhdeni, nonemm to un usleij wehl aukstu uhdeni, ka ahtri . Ta maggonu sehkla 2 stundas uhdenî mehrkta, tad uhdens noleets, ar sagruhsta un sabersta, un peeleets klaht, kamehr it smalkas irr, tad tà wahrita un tahm mihklas kas blohdâ irr pahrleeta.
Mūsdienu rakstībā2026
Taisi tādu pašu mīklu kā priekš makaroniem, un kad izrullēta , tad sagriezi lielākās kā nūdeles, verdošā ūdenī, un kad reizu uzvirušas un jau , ka gatavas , tad pielej aukstu ūdeni, noņem to un uzlej vēl aukstu ūdeni, ka ātri . Tā magoņu sēkla 2 stundas ūdenī mērkta, tad ūdens noliets, sagrūsta un saberzta, un pieliets klāt, it , tad tā un tām mīklas , kas bļodā , pārlieta.
Sastāvdaļas3
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| makaronu mīklaskat. 06-037 | mihkla kà preeksch makarohneem | egg noodle dough | |
| magoņu sēklas | maggonu sehkla | poppy seeds | |
| svaigs piens | salds peens | milk |
Paņēmieni
- izrullēt
- griezt
- vārīt
- mērcēt
- sagrūst
Birkas
- mīklas izstrādājumi
- nūdeles
- magoņu
Piezīmes
- strīpēs: strēmelēs (sal. 06-034).
- jau prot, ka gatavas ir: jau var redzēt (just), ka gatavas.
- arvienu: visu laiku, pamazām.
- magoņu sēkla … kamēr it smalkas ir: skaitļa nesaskaņa tāda ir oriģinālā.
- Grāmata magoņu pienam cukuru nepievieno.
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