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Hey everybody...
Cooking cub
Ghosty writing and I have a quick and easy recipe for you.
Nope, not pasta ;)
A nice semolina pudding that hasn't the texture of a tile adhesive but is a bit more fluffy.
No matter if you are eating it warm or cold, with sugar and cinnamon sprinkled on top, with some kind of topping or without, it alwayswill taste nice. :3
Personally I love semolina pudding, if it isn't too firm or stodgy. Already loved it as a kid, still like it today. Yeah... cub...I know, I know. ;)
It contains egg that isn't fully cooked, so I advise using only fresh eggs and that you eat it with 1-2 days, just to be on the safe side.
Ingredients:
50g Semolina (soft wheat)
~500ml whole milk (or non-diary milk if you prefer)
1/2 bag vanilla sugar (or even better: homemade vanilla sugar by just adding scraped out vanilla pods (e.g. leftover from from baking) to sugar and leaving them in for some time)
sugar after your taste
1 large egg
1 pinch of salt
Preparation:
In a large enough pot, heat up 500ml of whole milk, a pinch of salt, vanilla sugar and sugar and bring to a boil.
Sprinkle in the semolina, stir and bring to a boil again, all while continuing to stir.
Take the pot off the heat, then cover it and let it rest for 5 minutes
During that time, crack open an egg, separate the yolk from the egg white.
Beat the egg white into a firm, yet fluffy foam (a cut in the foam should remain visible, then it has the right texture.)
Stir the yolk into the hot pudding, then gently fold in the beaten egg white.
Serve warm or cold, with a topping or without :3
Enjoy!
Cooking cub
Ghosty writing and I have a quick and easy recipe for you.Nope, not pasta ;)
A nice semolina pudding that hasn't the texture of a tile adhesive but is a bit more fluffy.
No matter if you are eating it warm or cold, with sugar and cinnamon sprinkled on top, with some kind of topping or without, it alwayswill taste nice. :3
Personally I love semolina pudding, if it isn't too firm or stodgy. Already loved it as a kid, still like it today. Yeah... cub...I know, I know. ;)
It contains egg that isn't fully cooked, so I advise using only fresh eggs and that you eat it with 1-2 days, just to be on the safe side.
Ingredients:
50g Semolina (soft wheat)
~500ml whole milk (or non-diary milk if you prefer)
1/2 bag vanilla sugar (or even better: homemade vanilla sugar by just adding scraped out vanilla pods (e.g. leftover from from baking) to sugar and leaving them in for some time)
sugar after your taste
1 large egg
1 pinch of salt
Preparation:
In a large enough pot, heat up 500ml of whole milk, a pinch of salt, vanilla sugar and sugar and bring to a boil.
Sprinkle in the semolina, stir and bring to a boil again, all while continuing to stir.
Take the pot off the heat, then cover it and let it rest for 5 minutes
During that time, crack open an egg, separate the yolk from the egg white.
Beat the egg white into a firm, yet fluffy foam (a cut in the foam should remain visible, then it has the right texture.)
Stir the yolk into the hot pudding, then gently fold in the beaten egg white.
Serve warm or cold, with a topping or without :3
Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 849px
File Size 159.8 kB
Listed in Folders
Whoa! Never thought to try this! Looks like a lovely dish for breakfast.
Haven't seen the soft Semolina wheat in the local markets. Not outside of the Semolina flour (good for pasta) that is!
Admittedly, wuffy didn't know to look for it. But will have to search for it among the bulger wheat and similar areas.
Worst case, Vrghr bets he can find it on Amazon!
Yum! Thanks for introducing a new treat for wuffy!
Haven't seen the soft Semolina wheat in the local markets. Not outside of the Semolina flour (good for pasta) that is!
Admittedly, wuffy didn't know to look for it. But will have to search for it among the bulger wheat and similar areas.
Worst case, Vrghr bets he can find it on Amazon!
Yum! Thanks for introducing a new treat for wuffy!
It was my pleasure :)
I have to admit, that stuff is so common here that I really wasn't aware that it might be hard to get outside of Germany.
And funny enough, the Semolina flour is a little harder to get here.
But the more course stuff (both soft and durum wheat), you can find practically everywhere in the supermarkets.
It's usually served as a dessert or as a (sweet) main course. My granny, god rest her soul, often served cool semolina pudding with homemade preserved fruit like strawberries or cherries in summer.
Preferably in their big garden.
A big part of my childhood and I'm sure she would have liked this interpretation.
I have to admit, that stuff is so common here that I really wasn't aware that it might be hard to get outside of Germany.
And funny enough, the Semolina flour is a little harder to get here.
But the more course stuff (both soft and durum wheat), you can find practically everywhere in the supermarkets.
It's usually served as a dessert or as a (sweet) main course. My granny, god rest her soul, often served cool semolina pudding with homemade preserved fruit like strawberries or cherries in summer.
Preferably in their big garden.
A big part of my childhood and I'm sure she would have liked this interpretation.
You make wuff want to try this even more! Mmmm! Loving the idea of topping it with fresh preserves!
Vrghr didn't see it in his outing to the discount market last night. Might likely be in one of the more "upscale" ones here though, such as Sprouts or Whole Foods.
Luckily, it is DEFINITELY available on Amazon, both if extra course and more fine-ground. The Flour types for pasta and pizza are there too.
Your recipe here got wuff to go exploring on the web to find the differences between Semolina, Farina, and Cream of Wheat! It was quite educational! Wuff discovered that Farina and Cream of Wheat are quite similar. They both spring from the same wheat source (harder, non-Durum wheat), but the Cream of Wheat has extra ingredients that make it thicken faster.
What wuff found:
- All of them come from the wheat "middlings", with the outer layers removed
- Semolina is always from Durum, a softer type of wheat
- Farina comes from any wheat other than Durum, and the wheat is a harder type
- Semolina is somewhat yellow, while Farina is whiter
Malt O Meal, Coco Wheat, and Cream of Wheat are all basically Farina with "extras". Malt O Meal is Farina with added malt, Coco Wheat adds Coco (chocolate flavor), and the Cream of Wheat adds rice flour or other items to thicken it.
So your recipe not only inspired wuff to look for a new dish, but it led Vrghr to discover all sorts of new information about some very good staples in the food world! THANK YOU!
Vrghr didn't see it in his outing to the discount market last night. Might likely be in one of the more "upscale" ones here though, such as Sprouts or Whole Foods.
Luckily, it is DEFINITELY available on Amazon, both if extra course and more fine-ground. The Flour types for pasta and pizza are there too.
Your recipe here got wuff to go exploring on the web to find the differences between Semolina, Farina, and Cream of Wheat! It was quite educational! Wuff discovered that Farina and Cream of Wheat are quite similar. They both spring from the same wheat source (harder, non-Durum wheat), but the Cream of Wheat has extra ingredients that make it thicken faster.
What wuff found:
- All of them come from the wheat "middlings", with the outer layers removed
- Semolina is always from Durum, a softer type of wheat
- Farina comes from any wheat other than Durum, and the wheat is a harder type
- Semolina is somewhat yellow, while Farina is whiter
Malt O Meal, Coco Wheat, and Cream of Wheat are all basically Farina with "extras". Malt O Meal is Farina with added malt, Coco Wheat adds Coco (chocolate flavor), and the Cream of Wheat adds rice flour or other items to thicken it.
So your recipe not only inspired wuff to look for a new dish, but it led Vrghr to discover all sorts of new information about some very good staples in the food world! THANK YOU!
To be honest, you now know a lot more than I ever did.
We don't have those mixtures as well with malt, chocolate falvor or rice flour.
The type of packs that is available in about every market looks like that:
https://www.discounter-preisverglei.....8-22-58-01.jpg
"Weichweizen Grieß" and "Hartweizengrieß"
Personally I use the first one for desserts like the semolina pudding or semolina dumplings and the latter one I use more rarely.
Mostly to sprinkle my working surface and pizza shovel, because it's prevent sticking and make it easier to shovel up the extra thinly pulled pizza dough before baking.
We don't have those mixtures as well with malt, chocolate falvor or rice flour.
The type of packs that is available in about every market looks like that:
https://www.discounter-preisverglei.....8-22-58-01.jpg
"Weichweizen Grieß" and "Hartweizengrieß"
Personally I use the first one for desserts like the semolina pudding or semolina dumplings and the latter one I use more rarely.
Mostly to sprinkle my working surface and pizza shovel, because it's prevent sticking and make it easier to shovel up the extra thinly pulled pizza dough before baking.
Ah, thanks for the brand info and the difference!
Those other types (Malt o Meal, Cream of Wheat, etc.) are usually sold as boxed hot cereal products in the US and elsewhere. They're a bit rare these days, but some stores still offer them.
Here's a couple links, so you can see what these look like. If you happen to be somewhere in your travels where they don't have the Semolina types, you might be able to "make do" with a bit of one of these, even though they're really only close approximates, and nowhere near the items you're familiar with.
https://www.postconsumerbrands.com/.....-hot/products/
http://www.creamofwheat.com/products/
Thanks again!
Those other types (Malt o Meal, Cream of Wheat, etc.) are usually sold as boxed hot cereal products in the US and elsewhere. They're a bit rare these days, but some stores still offer them.
Here's a couple links, so you can see what these look like. If you happen to be somewhere in your travels where they don't have the Semolina types, you might be able to "make do" with a bit of one of these, even though they're really only close approximates, and nowhere near the items you're familiar with.
https://www.postconsumerbrands.com/.....-hot/products/
http://www.creamofwheat.com/products/
Thanks again!
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