Knedle with Cheese & Poppy seeds

I had a lot of poppy seeds to use up because they were reaching there best before date.

I had just made the knedle with cheese and decided to try these.

To the mixture I added around 2 tablespoons of poppy seeds, which had been simmered in milk and then drained and sieved.

INGREDIENTS

• 500g twaróg
• 100g semolina
• 4 eggs – seperated
• 30g plain flour
• 30g butter
• 3 tablespoons of milk
• Milk for simmering the poppy seeds
• 2 tablesooons of poppy seeds which had been simmered in milk for 30 minutes
• Salt
• *
• Serve with meted butter or with butter and bread crumbs or soured cream

METHOD

• In a small bowl cover the semolina with the warm milk and leave for 30 minutes.
• Sieve the cheese and dry it.
• Beat the butter and add the yolks – 1 by 1.
• Add the cheese and the semolina and mix until smooth.
• Sieve the poppy seeds and dry them and add to the mixture.
• Whisk the whites and add to the mixture.
• Flour your hands and take pieces of the mix to make ‘balls’ the size of walnuts.
• Test by adding 1 to boiling water – if too loose add a little more flour.
• Cook in boiling salted water, cover whilst cooking.
• Use a slotted spoon to remove them from the water.
• Place them in a colander and then in a bowl.
• *
• You can dust with icing sugar and
• Serve them with melted butter or soured cream/
• *
• They will be good with fresh or bottled fruits.