Poppy Seed Recipes
Poppy seeds are a rich source of thiamine, folate and other essential minerals including calcium, iron, magnesium, manganese, phosphorus and zinc.
They are also known to decrease anxiety, relieve exhaustion & help with aiding a good night's sleep as well as helping to ease a dry cough and relieve abdominal pain!
Remembrance Poppy Cookies
Ingredients:
300g Plain flour
200g Butter
100g Sugar
Decorating
Icing sugar
Red food colouring
Chocolate buttons
Method
Preheat your oven to 180c.
Mix the flour, butter & sugar together in a bowl until well combined & begins to form a ball. If it looks a little dry, add a splash of milk.
Transfer the dough to a floured surface & roll out to around a 1cm thickness
Use a small glass or round cookie cutter to cut out circles. Create 2-4 indents in the edges of the circles to signify the petals.
Transfer the cookies onto a greaseproof lined tray & cook in the oven for 10-15mins until they begin to turn a golden brown colour all over.
Once cooked, place the cookies onto a cooling rack and allow to cool fully before decorating.
Mix a little splash of red food colouring with icing sugar & a dash of water to create your icing. Try not to make the icing too runny, thicker is better.
Cover each cookie with the red icing & then place a chocolate button in the centre to create your poppy.
Poppy Seed & Mustard Sausage Rolls
Ingredients
400g sausages (your own choice)
plain flour, for dusting
500g pack ready made shortcrust pastry
1 egg, beaten
2-3 tbsp mustard/onion marmalade
poppy seeds, for sprinkling
Method
Preheat your oven to 200°C, fan 180°C, gas 6.
Using a sharp knife cut open the sausages, then squeeze the sausagemeat into a bowl. Divide into 18,even balls & then roll each one into a long, thin (chipolata sized) sausage
Spread a good layer of flour onto a surface and roll out the pastry thinly then trim to a square of about 33 x 33cm.
Cut the pastry into 3 equal strips then cut each strip into three squares. Once you have the 3 squares cut each square in half diagonally to give you 18 triangles.
Brush the edges of a triangle with egg and put a small dollop of the mustard/onion marmalade and sausagemeat into the centre. Fold two points of the triangle across the filling, brush all over with egg and sprinkle with poppy seeds. Repeat with the remaining triangles.
Place on a baking tray lined with nonstick baking paper & cook in the oven for 20-25 minutes.
Tomato & Feta Poppy Seed Pastry Tart
Ingredients:
For the poppy seed pastry
50g poppy seeds
125g plain flour, plus extra for dusting
1 tbsp light muscovado sugar
75g cold butter, diced
For the filling
250g baby plum tomatoes, halved
1 tsp olive oil
1½ tsp caster sugar
6 sprigs of thyme leaves, plus extra to serve
50g butter
2 large onions, thinly sliced
1 x 400g tin chopped tomatoes
1 tsp red wine vinegar
200g (vegetarian) feta cheese, crumbled
Method:
Preheat oven to 170c
Toast the poppy seeds in a dry frying pan for 1-2 minutes, shaking occasionally, until they start to smell nutty. Tip out onto a plate to cool completely
Stir the flour, sugar and a pinch of salt together in a mixing bowl then rub in the butter with fingertips until the mixture looks like breadcrumbs.
Stir in the poppy seeds, then add 1-2 tablespoons of cold water to bring the pastry together as a ball.
On a floured surface, roll out the pastry & then lay the pastry into a 23cm shallow tart tin, leaving the remaining pastry hanging over the edge of the tin. Place the tin in the fridge to chill for 30mins.
On a shallow baking tray, toss together the tomatoes & oil with a pinch of salt & pepper. Sprinkle over 1/2 tsp of sugar & half of the thyme
Melt the butter in a large pan. Gently cook the onions with a pinch of salt, uncovered, stirring occasionally, for 30 minutes or until really soft (but not coloured).
Line the tart case with crumpled baking paper and baking beans, put the tin on a baking tray and bake for 15 minutes; put the tray of tomatoes on the top shelf of the oven. Remove the baking paper and beans, and return the pastry case to the oven for 8-10 minutes until crisp and dry.
Take the tomatoes and tart case out of the oven (the tomatoes should be slightly roasted and dried, remove them after the initial 15 minutes if they seem ready then), and trim off the excess pastry with a sharp knife.
Add the tin of chopped tomatoes, red wine vinegar, remaining sugar and thyme to the onions. Season and simmer uncovered for 10 minutes until thick. Spread the crumbled feta out in the tart case, reserving a little to garnish, then spoon the warm tomato sauce on top, followed by the roasted tomatoes.
Bake for 20 minutes. Serve warm or at room temperature rather than straight from the oven, scattered with the reserved feta and extra thyme leaves.
As always, if you try out any of the recipes, don't forget to take a photo & post on social media, tagging @gwtfnutrition #gwtfnutrition
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