Have you ever tried sweet pasta? This traditional Slovakian dish is very easy to prepare and only requires 4 ingredients.
We have had a rather, shall I say, interesting couple of weeks here in the UK, and I’ve rather taken my finger off the blog pulse as I’ve been very engrossed in the news and the resultant political turmoil. I make it a rule not to really talk about politics on the blog or my blog social media channels, so it is time to move onto the food, everyone has to eat, and food is, after all is a great unifier.
Poppy seeds are a hugely popular ingredient across Eastern Europe, and I’ve made a traditional Slovakian poppy seed pasta or Rezance s Makom. Here in the UK we really don’t use poppy seeds in our cooking, apart from to sprinkle on top of the occasional bread roll.
Slovakian Poppy Seed Pasta (Rezance s Makom)
- 400 g fresh pasta
- 2 tbs poppy seeds - lightly crushed
- 50 g butter
- 2 tbs sugar
- To serve
- 4 wedges lemon
- sprig mint
- Set the multicooker to the MULTICOOK function, temperature 120C, half fill the cooking pot with water, close the lid and allow it to come to a boil.
- Add the pasta to the boiling water and allow to cook for a few minutes. Once it is cooked it will be paler in colour and float to the surface.
- Drain the pasta, reserving half a cup of the cooking water.
- Set the multicooker to FRY, VEGETABLES, add the butter, poppy seeds, sugar and reserved cooking water to the pot and bring to a rapid boil until the mixture is reduced and syrupy.
- Turn the cooker off, and stir the pasta through the sauce until it is coated.
- Serve immediately garnished with a slice of lemon and a sprig of mint.