More than Just....
Semolina is one product we should keep in store. Cheap in price, and a byproduct of wheat, we can use it in many ways. Even the basic semolina pudding can be enhanced by stirring in a chunk or two of chocolate, or some jam to make it more child acceptable. This first recipe uses semolina as a cake ingredient. Do try making it, for you will love it.
Fragrant Cake -
3 oz each butter, caster sugar, S.R.Flour, and semolina
grated rind of one orange and 2 tblsp of orange juice
2 eggs.
Cream butter and sugar with the orange rind until light and fluffy. Beat in the eggs one at a time and stir in the sifted flour, semolina and the orange juice. Turn into a well-greased cake tin (about 7" by 3") and bake at 189C, 350F, Gas 4 for 50-60 mins. This could also be baked in two sandwich tins at the same temperature but for 30 mins. Turn out onto a cake airer, and dust with icing sugar before serving.
Tips: you could use soft margarine instead of butter. Also with the one-tin cake, if using an electric oven, turn off the heat for the last 10 minutes to let the cake finish cooking in the residual heat.
Rich Semolina Pudding - this is a traditional Asian recipe eaten on special occasions. You could add more banana to make an extra serving. Yes, I know it will be frowned on by the health conscious, but once in a while shouldn't do too much harm.
5 oz (150g) each, butter, semolina, sugar, and mashed banana
15 fl.oz (450ml) warm milk
(optional - 1/2 tsp. ground cardamon, and 2 tsp raisins),
In a pan, melt the butter and stir in the semolina. Fry until it turns pink. Reduce heat and stir in the sugar. When this has melted, add the banana and finally the milk.
Half cover pan with lid and simmer until the semolina is cooked. The mixture will be fairly thick.
If using, add the cardamon and raisins. Serve warm.
Tip: There is a use for banana skins! They can work as a polish for leather. Rub the inside of the skins over shoes and buff up with a cloth.
Semolina tips: Sprinkle over pastry before adding soft fruit and it will soak up the excess juices. Works the same with crumbles. Use to coat fried food instead of using crumbs. Use instead of cornmeal (polenta) to make Gnocchi. Toss lightly boiled potatoes in semolina before roasting.
When you seldom use semolina, then keep it in the fridge, or - even better, the freezer, then it will long outlast its use-by or best-before date. This also works with dried milk, instant potato, other wheat products...
Fragrant Cake -
3 oz each butter, caster sugar, S.R.Flour, and semolina
grated rind of one orange and 2 tblsp of orange juice
2 eggs.
Cream butter and sugar with the orange rind until light and fluffy. Beat in the eggs one at a time and stir in the sifted flour, semolina and the orange juice. Turn into a well-greased cake tin (about 7" by 3") and bake at 189C, 350F, Gas 4 for 50-60 mins. This could also be baked in two sandwich tins at the same temperature but for 30 mins. Turn out onto a cake airer, and dust with icing sugar before serving.
Tips: you could use soft margarine instead of butter. Also with the one-tin cake, if using an electric oven, turn off the heat for the last 10 minutes to let the cake finish cooking in the residual heat.
Rich Semolina Pudding - this is a traditional Asian recipe eaten on special occasions. You could add more banana to make an extra serving. Yes, I know it will be frowned on by the health conscious, but once in a while shouldn't do too much harm.
5 oz (150g) each, butter, semolina, sugar, and mashed banana
15 fl.oz (450ml) warm milk
(optional - 1/2 tsp. ground cardamon, and 2 tsp raisins),
In a pan, melt the butter and stir in the semolina. Fry until it turns pink. Reduce heat and stir in the sugar. When this has melted, add the banana and finally the milk.
Half cover pan with lid and simmer until the semolina is cooked. The mixture will be fairly thick.
If using, add the cardamon and raisins. Serve warm.
Tip: There is a use for banana skins! They can work as a polish for leather. Rub the inside of the skins over shoes and buff up with a cloth.
Semolina tips: Sprinkle over pastry before adding soft fruit and it will soak up the excess juices. Works the same with crumbles. Use to coat fried food instead of using crumbs. Use instead of cornmeal (polenta) to make Gnocchi. Toss lightly boiled potatoes in semolina before roasting.
When you seldom use semolina, then keep it in the fridge, or - even better, the freezer, then it will long outlast its use-by or best-before date. This also works with dried milk, instant potato, other wheat products...
posted by Shirley at 7:37 am
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