Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

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If you’re a fan of mushrooms, pumpkin, and curry, this is the perfect recipe for you! Adapted from this New York Times Recipe, this is the ultimate winter comfort dish. It’s savoury, hearty, filling, and packed with flavour! This curry is fully vegetarian & vegan, but for my carnivorous readers, you could easily add in some shredded roasted chicken at the end to amp up the protein, but this robust curry stands well on its own and is guaranteed to be filling.

This recipe is easy and keeps well in the fridge, so you can make it ahead of time or meal prep for the week!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1.2kg pumpkin or butternut squash (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.

Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.

In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften.

Then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.

Add curry leaves mustard seeds, cumin seeds

Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the 1 can of coconut milk and roasted pumpkin (from step 2). Simmer until the vegetables are fully cooked (5-10 minutes).

Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!

Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Ingredients:

1.2kg pumpkin (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.
Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.
In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.
Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the roasted pumpkin (from step 2) and 1 can of coconut milk. Simmer until the vegetables are fully cooked (5-10 minutes). Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!
Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

November 13, 2025November 11, 2025

AbbyLeave a comment

Everything You Need to Know to Witness the Incredible Horseshoe Crab Migration

Date Published: Nov. 12th, 2025 | Last Updated: Nov. 12th, 2025
Author: Abby | Category: Travel, USA
Date of travel: June 9-10, 2025

Being veterinarians, Toby and I get super excited about nature and different species of wildlife so of course when I found out about the horseshoe migration in Delaware, we just had to go! Toby had actually never seen a horseshoe crab in person before until last year at the New Jersey Science Centre and it blew his mind (they don’t have them in Australia)! The chance to see thousands of them in their natural habitat was something we just couldn’t pass up.

Horseshoe crabs are an amazing ancient species with fossils dating as far back as 445 million years – predating the dinosaurs! Despite the name, these incredible “living fossils” aren’t actually related to crabs at all! They’re related to the extinct trilobites and more closer related to spiders. They have fascinating anatomy and look unlike anything else on this planet – they kind of remind me of a Pokémon 😅.

When we were planning for our Delaware trip, there was surprisingly very limited information available on seeing the horseshoe crab migration. I thought this would’ve been a big tourist attraction for this amazing once a year event, but apparently not! After scouring the internet, I managed to piece together enough information for our trip and I’m sharing it here with you all!

If you want to learn more about horseshoe crabs, I found this website very helpful and informative in our research and education on the horseshoe crab, I highly recommend checking it out: https://horseshoecrab.org/

What is the Horseshoe Crab Migration?

Once a year, millions of horseshoe crabs make the journey from their natural habitat in the deeper ocean to the shallow coastal areas to spawn. This is one of the world’s oldest and largest wildlife migrations – it’s like witnessing a Planet Earth special in real life!

During spawning, the egg-laden females emit pheromones to attract the males and a single male will attach to the back of the female with special clasps. Once attached the pair will make the journey to the shore (pretty much a free piggy-back ride for the male who is usually much smaller in size than the female) where the female will deposit her eggs in the sand and the male will externally fertilize the eggs at the same time she deposits them. Although there can only be one male that attaches, often there are “satellite males” that huddle around one female in hopes of also fertilizing the eggs.

Incredibly, one female can lay 80,000 eggs in one season!!! 🤯🤯🤯 You’ll see millions of little tiny dark green eggs on the shore during the migration. These eggs provide a nutritious source for migratory birds, so you’ll also see tons of signs for migrating birds in the area at the same time.

Look at all the eggs getting washed around the shore! 🤯

Where to see the Horseshoe Crab Migration?

Map of spawning habitats of the Horseshoe Crabs (https://www.horseshoecrab.org/nh/habitat.html)

The Delaware Bay is the most popular place to see the horseshoe crab migration due to its location and protection from large ocean waves as well as sandy beaches. The states of Delaware and New Jersey surrounds the Delaware Bay so you should be be able to see them on either the Delaware side or the New Jersey side. Luckily there is a ferry that connects Lewes/Cape Henlopen and Cape May so you can check out both sides if you have the time (trip takes 1.5 hours one-way)! We had better luck on the New Jersey side this year but we were also two days away from the full moon on the Delaware side and only one day away from the full moon on the Jersey.

Selection of the perfect spawning site can depend on a number of factors including how coarse or fine the sand is, how quickly the sand drains, sediment of the beach…etc. The most preferred sites are usually next to large intertidal sand flat areas. Thankfully horseshoecrab.org provides a map of the popular spawning sites with the highest densities on their website seen above.

You can try your luck at any of these beaches, but since there’s only so much time between evening high tide and last light, you won’t be able to visit all of them to see the crabs before the sunset. Here are a few recommended beaches that I came across in my research:

A map of the popular beaches to see the horseshoe crab migration

Pickering Beach, DE: An official horseshoe crab sanctuary with limited public parking spaces along the road near the public access to the beach. Roughly 15 minutes south of Dover.

Kitts Hummock, DE: Another official horseshoe crab sanctuary, also with limited public parking spaces along the road near the public access to the beach.

Bowers Beach, DE: A public beach within a small bay community. There’s plenty of beach parking in a public lot on South Flack Avenue a block away (type in “Bowers Beach Parking Lot” on Google Maps or 102 South Flack Avenue, Frederica).

DuPont Nature Center, DE (2992 Lighthouse Road, Milford): This is NOT a place to see horseshoe crabs in their nature, but instead it is an education centre with interactive exhibits if you want to learn more about the horseshoe crabs!

Slaughter Beach (354 State Road 15, Milford): One of the most popular hotspots, has plenty of parking.

Reeds Beach, Middle Township, NJ: One of the more popular spots on the New Jersey Side to see the migration due to its closer vicinity to Cape May.

Our actual experience: Due to timing and our travel itinerary, we chose Slaughter Beach as our beach of choice to see the migration. Even though we went at the perfect time of day, unfortunately being that it was the end of the season and we were still 2 days out from the full moon, we only saw one mating pair. I was really disappointed after all of the effort we took to plan our trip around the migration. Luckily we had already planned to take the ferry to Cape May the next day to continue our road trip, and decided last minute to try our luck on the New Jersey side at Reeds Beach. On our way to Reeds Beach, there was a small tiny beach between a few houses on the side of the road that had TONS of horseshoe crabs!! I was ecstatic! After spending a good half an hour or so here, we headed up to Reeds Beach which surprisingly, although was a MUCH bigger beach, the number of horseshoe crabs here were a lot less (but definitely more migratory birds), so we went back to the original tiny beach 2 minutes away. My take on this experience is that if you don’t see many crabs, try driving around the area along the waters to see if there’s a pocket of beach with more crabs! (But also more importantly, try to go on a full moon or new moon unlike us to increase your chances at seeing them.)

Here are some photos of our experience at Slaughter Beach (Toby found a HUGE female that was unfortunately dead but super cool to see the anatomy up close):

Here are some photos of the little beach we found between some houses on our way to Reeds Beach in New Jersey:

Here are some photos of Reeds Beach, NJ – not as many horseshoe crabs but TONS of eggs on the shore and migratory birds in the distance:

Timing is Crucial to Witness the Migration!

The horseshoe crab migration happens every year in the spring between the end of April to the start of June, with the peak season in mid May-June. We were late to the migration when we went on June 9th-10th 2025 and although we didn’t see as many on the Delaware side, we saw plenty on the New Jersey side (more on this later).

Peak spawning occurs on a full moon or new moon and in the evening at high tide. You want to arrive at least 30 mins before high tide (it actually lines up nicely with sunset to make it all the more magical!).

The monthly tide charts on the US Harbors website is useful when picking a date and time since it has both the moon phase and the tide times in their charts. Check it out here (I have it set to Bowers Beach, but you can always google more specific tide times depending on which beach you choose to go): https://www.usharbors.com/harbor/delaware/bowers-beach-de/tides/#monthly-tide-chart

Here is a sample of the May 2026 tide chart from the US Harbors website. In case you’re unfamiliar with reading their tide chart, I’ve circled the important areas in blue and red:

To read the chart to pick the best day:

1) First look at the Moon column on the right and determine which dates are full moon and new moon. From the chart, the full moon is on Sat May 2nd and the new moon is on Sun May 17th.

2) From those dates, find the PM high tide time of the day. From the chart, it’s 10:49pm on May 2nd and 10:38pm on May 17th (circled in red).

3) Since you want to arrive 30 minutes ahead of the high tide, your ideal time to witness the migration in May 2026 would be on either May 2nd 10:19pm or May 17th at 10:08pm. (I’m writing this post in November 2025, so double check the charts before you go to ensure this forecasted information is still accurate if you’re going in May.)

Don’t worry if you can’t make it exactly on a full moon or a new moon, we were 2 days early before a full moon and still saw tons of them on the New Jersey side, but we did have to drive up and down the coast a little to find a good spot to see them.

As beautiful and amazing as this event is to witness, know that once the sun goes down, the horseshoe crabs will continue to come to shore and can get to horror movie-level numbers. I still found it really cool, but realize that it may not be for everyone – one of my coworkers was not a fan of my night time migration photos at all 😂.

Here are some night time photos of the migration so you know what to expect:

If you get all 3 things correct in terms of timing (1. season, 2. full moon or new moon, 3. evening high tide), you should be able to see hundreds if not thousands of horseshoe crabs!

If you come back to the beach early next day, you may be able to see the migratory birds feeding on the eggs!

What to Bring to See the Horseshoe Crab Migration?

Sturdy waterproof shoes (ie. rain boots or waterproof hiking shoes)
- The horseshoe crabs will hang out just on the shoreline where the water and the beach meet, so if you want to get up close, waterproof shoes are recommended to avoid your shoes from getting wet.
- Depending on the beach, there can be a lot of debris, sticks, and dead horseshoe crabs that didn’t quite make it, so a sturdy pair of shoes will be best to walk through it.
- I’d recommend rain boots as the shoe of choice because it can smell a little fishy on the beach (after all, they are spawning), so you want to wear shoes that are easy to rinse off afterwards.
Bug spray or covered clothing
- We learned this the hard way. There were so many teeny tiny flies and although I wore leggings (albeit thin), they managed to bite through and around my uncovered ankles. Although not painful, I was hella itchy for a few weeks. I counted 14 bites on both legs when we got back to our hotel. 😫
Headlamp or flashlight
- Depending on the day, if the evening high tide occurs after sunset, you’ll want a light source to see these guys best. The most abundant numbers occur at night and a headlamp will keep your hands free if you’re walking through debris or taking photos.

Now you’re ready!

Now that you know the season (spring, May-June), the day (full moon or new moon), the time (30 minutes prior to the evening high tide), and the location (beaches within the Delaware Bay), you’re now ready to see the amazing horseshoe crab migration! I’d love to hear about your trip in the comments!

One more thing, if you see any overturned horseshoe crabs…Just flip ’em!

Due to their wide anatomy and the rushing waves, unfortunately you’ll more than likely see a few overturned horseshoe crabs. Sometimes they’ll be able to correct their own position with the right tide or passerby, but more often than not many of them will die stranded. So if you see an overturned horseshoe crab, just flip them over! Although they can look a little scary and pointy up close, horseshoe crabs are very gentle creatures and they do not sting nor bite. The best and gentlest way to flip them over is to grab them by the edge of the shell and flip them over. Do not grab them by the tail! Although it doesn’t look like it, they actually have very delicate tails and can damage easily.

Spread the word! Save the stranded overturned horseshoe crabs!

The ERDG (Ecological Research & Development Group), a non-profit wildlife conservation that focuses on the conservation of the world’s four horseshoe crab species, has a “Just flip ’em program” that promotes flipping stranded horseshoe crabs (https://www.horseshoecrab.org/act/flipem.html) and has made a fantastically catchy song that can be found on the website or directly linked here: https://www.horseshoecrab.org/poem/img/makinmusic/justflipem.mp3. The lyrics are amazing and I’ve literally already listened to it 3 times back to back while writing this post 😂. I wish it was on Spotify.

PS: Horseshoe crab numbers are declining due to habitat destruction and you can volunteer to be a part of the horseshoe crab survey to keep an eye on the numbers: https://www.delawarebayhscsurvey.org/.

Their website has posted volunteer survey dates every year which is a good guide to when you should go see the horseshoe crabs. I’ve attached a copy of their 2025 dates top the left.

Some Final Thoughts

Horseshoe crabs are super cool.
The annual mass migration will blow your mind 🤯 and is 100% worth it.
There are only 2 “perfect” days every month (new moon and full moon), so make sure you plan ahead!
Wear good shoes you can wash – yes, it will smell fishy.
Flip over any stranded overturned horseshoe crabs!

November 12, 2025November 12, 2025

AbbyLeave a comment

Babička’s Makovec (Czech Poppy Seed Roll)

Date Published: Nov 11th, 2025 | Last Updated: Nov 11th, 2025
Author: Abby | Category: breads, Czech, dessert, pastry, snacks, vegetarian
Makes: 3 loaves (enough for a party or one Toby 😂) | Prep time: 1.5 hours | Cook time: 1 hour

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This is Toby’s all time favourite food that his babička (grandmother) makes when he visits her in Czech (next to Svíčková, of course!). We’ve been trying to learn this recipe for years, but true to OG-style grandma cooking, she measures nothing and everything is done by eyeballing it. I can usually get away by guessing the amounts she puts in when it comes to savoury cooking but baking requires precise measurements, so finally during our visit this past summer, we bought her some measuring spoons (which was surprisingly quite difficult to find to Czech) and whipped out the kitchen scale. Thanks to Toby’s translating and our diligent watchful eye on her every step (this lady moves fast in the kitchen!), I’m happy to report that we FINALLY learned her secrets and I’m very excited to add her recipe to my collection and share it with you all! 😊

Toby & a fresh tray of makovec that babi has just made for him ❤️

What is Makovec?

Makovec (pronounced: Mah-ko-vets) is a traditional Czech poppy seed roll pastry. It’s made of a light and fluffy bread-like pastry that’s rolled around a sweet filling made of freshly ground poppy seeds.

(Note: Some people use the term Makovec to describe a square poppy seed cake rather than the roll. According to Toby and babi, they’ve always referred to makovec as the roll.)

What makes this recipe so special from the others?

There are many variations of makovec around. Some people make it with raisins in the mixture, others put a lemon icing overtop. The neighbouring countries of Poland call it makowiec and Slovakia calls it maková štrúdla. This recipe is specifically Toby’s grandmother’s version. Call it nostalgic bias, but Toby and I have travelled quite a bit and he always gets super excited when he sees someone selling poppy seed cake, but no matter how many farmers markets and European bakeries we visit, nothing compares to babi’s version. Her version is made with strawberry jam mixed in the poppy seed filling for that extra strawberry flavour, and she finishes it off with a streusel crumb topping (which I’ve never seen anyone else do!). The ratio of bread to filling is also on point 👌 – too many times we find that there’s too much bread and not enough filling – poppy seed is not a robust flavour on its own so if there’s too much bread it drowns out the filling.

Toby & his babička making makovec (May 2025)

Grinding Poppy Seeds – Is it necessary?

Yes! Poppy seeds are the star of this dessert and it is imperative to grind down the seeds for a few reasons:

Flavour: Grinding the seeds releases their natural rich oils and flavours. Eating unground poppy seed on its own is quite flavourless.
Forming a paste: Ground seeds absorb moisture and is essential to form a paste when we’re cooking down the filling. You won’t get the texture we’re looking for unless the seeds are ground.
Texture: Ground seeds are less gritty and provides a smoother texture when eating.

How to Grind Poppy Seeds

The best way to grind down poppy seeds is to use a dedicated poppy seed grinder. It’s usually about $40-$50 and is worth the investment if you’re into poppy seed desserts. We use this one from Tescoma: https://a.co/d/iUgRhGq. We found it to be reasonably priced with good reliability.

If you don’t have a poppy seed grinder, you can use a clean coffee grinder, spice grinder, mortar and pestle, or a food processor.

If you’re lucky and live near a European grocer, check if they have pre-ground poppy seeds for sale. I see it everywhere sold in Czech grocery stores due to the sheer popularity of poppy seed food items, but rarely outside of central Europe. Pre-ground poppy seeds can spoil quickly so sometimes it’s sold out of the refrigerated section.

Some Myths and Truths About Poppy Seeds

Poppy seeds have the notorious reputation of causing people to test falsely positive for opiates on urine drug tests (remember that episode of Seinfeld where Elaine tested positive after eating a poppy seed bagel?). I always thought that you needed to ingest very large amounts of it to test positive, but on an episode of Mythbusters, Adam tested positive within half an hour of eating a large slice of poppy seed cake and Jamie tested positive 2 hours after eating 3 poppy seed bagels! So if you’re in a situation where they do routine urine testing, you might want to hold off on making this or ask for a blood test instead. 😅

Despite possibly testing false positive for opiates, you won’t actually feel any opiate-related effects or “highs” from eating poppy seeds. Toby has eaten TRAYS of makovec (which is a LOT Of poppy seeds) and seen no ill effects.

How does this happen, you ask? Poppy seeds themselves have no opium content, however the milky white fluid that comes from the seed pod of the poppy called the “latex” is what contains the opium content. There is a possibility of contamination of the latex onto the seeds during the harvesting process, but don’t worry, poppy seeds sold for general use/foods are all washed prior to sale. In fact, there are actually legalities around buying unwashed poppy seeds. In the United States, at least 12 deaths have been reported in association with the use of tea made from unwashed poppy seeds causing lethal opiate overdose! (Here’s a pdf from the DEA if you want to learn more about poppy seeds: https://www.deadiversion.usdoj.gov/drug_chem_info/unwashed_poppy_seed.pdf)

Anyways, if you’re a fan of poppy seed pastries, give this recipe a try! It looks like a long recipe, but it’s not all that difficult, just very wordy to describe.

I’ve had to tweak her recipe a little due to difficulty of obtaining certain ingredients outside of Europe (I’m looking at you, coarse flour 😒), but after multiple taste tests, Toby gave the stamp of approval that it’s just like babi’s! The photos in this post are a mix of photos from when she taught us how to make this dish in Czech and me re-making them in our apartment back in Brooklyn.

Note: To make the most accurate version of this recipe, I would recommend using the grams/mls measurements as this was what I used to measure her recipes, however I’ve also included a cup conversion as well.

I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

*I recommend to use the metric measurements (grams/mls) for accuracy of the ingredients to have it as close to babička’s version as possible.

Poppy seed filling:
- 500ml (2 cups) whole milk
- 250g (1.75 cups) poppy seeds, ground
- 120g (1.25 cups) granulated sugar
- 1/2 tsp kosher salt
- 175g (1/2 cup) strawberry jam (or more to taste)
- 4g (1/2 Tbsp) ground cinnamon
- 28g (2 Tbsps) cocoa powder
- 1 tsp vanilla extract
Dough:
- Yeast prep:
  - 60ml (1/4 cup) milk
  - 7g (1 packet) of active dry yeast
  - 1 tsp granulated sugar
- 50g (1/4 cup) granulated sugar
- 50g (3.5 Tbsps) butter, softened
- 1 large egg, divided into yolk and egg white
- 1 tsp kosher salt
- 350g (2.75 cups) all-purpose flour, sifted (+ more for dusting and rolling)
- 175ml (3/4 cup) + 1/2 Tbsp whole milk, room temperature
Streusel:
- 50g (1/4 cup) granulated sugar
- 50g (3.5 Tbsps) butter, softened
- 70g (1/2 cup) all-purpose flour

Directions:

A) Make the poppy seed filling:

In a wide-based pan on MED heat, add in 500ml of milk. When the milk boils, add in 250g ground poppy seeds and mix together. It will thicken as you mix. Once the mixture boils again, turn down the heat to LOW and continue to stir until you get a dry crumbly mixture without any liquid left (see photo) – this can take up to 20 minutes.

Pro-tips:

You can use any type of pan or pot, but a wide-based pan will increase your surface area and quicken the process.
Make sure you don’t have any liquid left in your mixture or else your filling will be too wet.

When you get a dry mixture, turn the heat OFF and take the pan off of the heat. Add in 120g of sugar and 1/2 tsp salt and stir until combined. Set aside to cool completely.

While you’re waiting for the filling to cool, you can start making the dough in the next section.

Once the mixture fully cools, add in 175g strawberry jam, 1/2 Tbsp ground cinnamon, 2 Tbsps cocoa powder, and 1 tsp of vanilla extract. Mix well and set aside.

B) Make the dough while the poppy seed filling cools:

Activate the yeast:

In a small bowl, add in 1/4 cup of milk and microwave for 10 seconds at a time until it’s warmed (make sure it’s not too hot or it will cook the yeast). Add in 7g (1 packet) active dry yeast and 1 tsp sugar. Mix until well-combined, cover and set aside. The yeast is activated once it gets frothy (5-10mins).

In a separate mixing bowl, add in 50g sugar, 50g softened butter, and 1 large egg yolk. Mix on HIGH speed for 2-3 minutes until the mixture is well-combined and a little fluffy.

To the sugar/butter mixture, add in 1 tsp salt, and the frothed yeast mixture (from step 1).

Mix well then alternate adding in 1/3 amount at a time the 350g sifted flour and the 175ml room temperature milk. Once the mixture gets too thick for the mixer, either use a dough hook attachment (if you’re using an electric mixer) or knead by hand. The dough is complete when you get a formed but sticky dough (see photo below) – this took about 5-7 minutes on an electric mixer.

Once the dough forms, scrape it all together, add a dusting of flour on top then cover with a tea towel and let it rest in a warm place until doubled in size (~45 mins – 1 hour).

If you don’t have a warm place, use my fail-proof oven proofing method here.

You can finish off the poppy seed filling (if cooled) while you wait and make the streusel in the next step.

C) Make the streusel:

In a small bowl, add in 50g of sugar, 50g of butter, and 70g of flour.

Mix/pinch/squish it by hand for 2-3 minutes until you get a crumbly mixture (see photo). Set aside.

D) Roll out the dough & assemble:

Prepare a greased or lined 9×13” baking tray.

Preheat the oven to 180˚C/350˚F.

Once the dough has risen, scrape out the dough onto a floured surface and knead it a few times to remove the bubbles. Weigh the dough and divide it evenly into 3 portions.

Dump the dough out onto a floured surface

Take one dough ball (keep the other two covered with a tea towel to prevent it from drying out) and roll it out onto a floured surface. Flip the dough and roll it out a couple times on the floured surface until you get a rectangle shape about 0.5cm thick (see photo) and roughly the length of your baking tray. Evenly spread 1/3 of the finished poppy seed/jam mixture onto the rolled dough, leaving 1-2cm from the edge of the dough.

To form the roll: Grab the bottom edge and fold the dough up by 1/4, then roll up by 1/4 again, then fold the upper 1/4 edge down over the roll and pinch the edges to seal in the poppy seed mixture (see photos). Gently pick up the roll and place this onto the prepared baking tray. Don’t worry if you have some areas of thinner dough or where some poppy seed filling sticks out.

Repeat steps 4-6 with the other two dough balls. Leave about a 2cm space between each roll on the baking tray so they don’t stick together when they bake.

E) Make the egg wash and add the streusel:

In a small bowl, beat the remaining egg white with 1/2 Tbsp of milk and brush this mixture over the top and sides of each roll.

This step creates a moist sticky surface for the streusel to stick better. Babicka actually uses rum but to limit the number of ingredients and to use up the egg white, I’ve elected to use the egg wash method. There is no difference in taste if you use rum or an egg/milk mixture.

Evenly sprinkle 1/3 of the streusel on top of each roll. Gently push it into the dough if it seems to be rolling off.

Bake in the preheated oven until golden brown (~25-30 minutes), turning the pan halfway through the cook time to bake evenly. DONE! Let it cool slightly before slicing then serve immediately.

Storage:

Store in an air-tight container and eat within 2 days at room temperature or up to 5 days in the refrigerator.
To freeze: slice the makovec and freeze in an air-tight container – mine’s still in the freezer from 3 months ago and still going strong! To reheat: microwave from frozen for 30 seconds at a time until warmed.
Note: once you refrigerate or freeze it, the bread firms up slightly.

Summarized Recipe:

Babička’s Makovec (Czech Poppy Seed Roll)

Ingredients: I recommend to use the metric measurements (grams/mls) for accuracy of the ingredients to have it as close to babička’s version as possible.

Poppy seed filling:
- 500ml (2 cups) whole milk
- 250g (1.75 cups) poppy seeds, ground
- 120g (1.25 cups) granulated sugar
- 1/2 tsp kosher salt
- 175g (1/2 cup) strawberry jam (or more to taste)
- 4g (1/2 Tbsp) ground cinnamon
- 28g (2 Tbsps) cocoa powder
- 1 tsp vanilla extract
Dough:
- Yeast prep:
  - 60ml (1/4 cup) milk
  - 7g (1 packet) of active dry yeast
  - 1 tsp granulated sugar
- 50g (1/4 cup) granulated sugar
- 50g (3.5 Tbsps) butter, softened
- 1 large egg, divided into yolk and egg white
- 1 tsp kosher salt
- 350g (2.75 cups) all-purpose flour, sifted (+ more for dusting and rolling)
- 175ml (3/4 cup) + 1/2 Tbsp whole milk, room temperature
Streusel:
- 50g (1/4 cup) granulated sugar
- 50g (3.5 Tbsps) butter, softened
- 70g (1/2 cup) all-purpose flour

Directions:

Make the poppy seed filling:
1. In a wide-based pan on MED heat, add in 500ml of milk. When the milk boils, add in 250g ground poppy seeds and mix together. It will thicken as you mix. Once the mixture boils again, turn down the heat to LOW and continue to stir until you get a dry crumbly mixture without any liquid left (see photo) – this can take up to 20 minutes.
  - Pro-tips:
    - You can use any type of pan or pot, but a wide-based pan will increase your surface area and quicken the process.
    - Make sure you don’t have any liquid left in your mixture or else your filling will be too wet.
2. When you get a dry mixture, turn the heat OFF and take the pan off of the heat. Add in 120g of sugar and 1/2 tsp salt and stir until combined. Set aside to cool completely.
  - You can skip ahead and make the dough in this time while you wait for it to cool.
3. Once the mixture fully cools, add in 175g strawberry jam, 1/2 Tbsp ground cinnamon, 2 Tbsps cocoa powder, and 1 tsp of vanilla extract. Mix well and set aside.
Make the dough while the poppy seed filling cools:
1. Activate the yeast:
  - In a small bowl, add in 1/4 cup of milk and microwave for 10 seconds at a time until it’s warmed (make sure it’s not too hot or it will cook the yeast).
  - Add in 7g (1 packet) active dry yeast and 1 tsp sugar. Mix until well-combined, cover and set aside. The yeast is activated once it gets frothy (5-10mins).
2. In a separate mixing bowl, add in 50g sugar, 50g softened butter, and 1 large egg yolk. Mix on HIGH speed for 2-3 minutes until the mixture is well-combined and a little fluffy.
3. To the sugar/butter mixture, add in 1 tsp salt, and the frothed yeast mixture (from step 1). Mix well then alternate adding in 1/3 amount at a time the 350g sifted flour and the 175ml room temperature milk. Once the mixture gets too thick for the stand mixer, either use a dough hook attachment (if you’re using an electric mixer) or knead by hand. The dough is complete when you get a formed but sticky dough (see photo above) – this took about 5-7 minutes on an electric mixer.
4. Once the dough forms, scrape it all together, add a dusting of flour on top then cover and let it rest in a warm place until doubled in size (~45 mins – 1 hour).
  - If you don’t have a warm place, use my fail-proof oven proofing method here.
  - You can finish off the poppy seed filling (if cooled) while you wait and make the streusel in the next step.
Make the streusel:
1. In a small bowl, add in 50g of sugar, 50g of butter, and 70g of flour.
2. Mix/pinch/squish it by hand for 2-3 minutes until you get a crumbly mixture (see photo). Set aside.
Roll out the dough & assemble:
1. Prepare a greased or lined 9×13” baking tray.
2. Preheat the oven to 180˚C/350˚F.
3. Once the dough has risen, scrape out the dough onto a floured surface and knead it a few times to remove the bubbles. Weigh the dough and divide it evenly into 3 portions.
4. Take one dough ball (keep the other two covered with a tea towel to prevent it from drying out) and roll it out onto a floured surface. Flip the dough and roll it out a couple times on the floured surface until you get a rectangle shape about 0.5cm thick (see photo) and roughly the length of your baking tray.
5. Evenly spread 1/3 of the finished poppy seed/jam mixture onto the rolled dough, leaving 1-2cm from the edge of the dough.
6. To form the roll: Grab the bottom edge and fold the dough up by 1/4, then roll up by 1/4 again, then fold the upper 1/4 edge down over the roll and pinch the edges to seal in the poppy seed mixture (see photos). Gently pick up the roll and place this onto the prepared baking tray.
7. Repeat steps 4-6 with the other two dough balls. Leave about a 2cm space between each roll on the baking tray so they don’t stick together when they bake.
Make the egg wash and add the streusel:
1. In a small bowl, beat the remaining egg white with 1/2 Tbsp of milk and brush this mixture over the top and sides of each roll.
  - This step creates a moist sticky surface for the streusel to stick better. Babicka actually uses rum but to limit the number of ingredients and to use up the egg white, I’ve elected to use the egg wash method. There is no difference in taste if you use rum or egg/milk mixture.
2. Evenly sprinkle 1/3 of the streusel on top of each roll. Gently push it into the dough if it seems to be rolling off.
3. Bake in the preheated oven until golden brown (~25-30 minutes), turning the pan halfway through the cook time to bake evenly. DONE! Let it cool slightly before slicing then serve immediately.

November 11, 2025

AbbyLeave a comment

Month: November 2025

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Jump to recipe |

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Ingredients:

Directions:

Everything You Need to Know to Witness the Incredible Horseshoe Crab Migration

Contents:

What is the Horseshoe Crab Migration?

Where to see the Horseshoe Crab Migration?

Timing is Crucial to Witness the Migration!

What to Bring to See the Horseshoe Crab Migration?

Now you’re ready!

One more thing, if you see any overturned horseshoe crabs…Just flip ’em!

Some Final Thoughts

Babička’s Makovec (Czech Poppy Seed Roll)

Jump to recipe |

What is Makovec?

What makes this recipe so special from the others?

Grinding Poppy Seeds – Is it necessary?

How to Grind Poppy Seeds

Some Myths and Truths About Poppy Seeds

A) Make the poppy seed filling:

B) Make the dough while the poppy seed filling cools:

C) Make the streusel:

D) Roll out the dough & assemble:

E) Make the egg wash and add the streusel:

Summarized Recipe:

Babička’s Makovec (Czech Poppy Seed Roll)

Ingredients: I recommend to use the metric measurements (grams/mls) for accuracy of the ingredients to have it as close to babička’s version as possible.

Directions: