Semolina is porridge from childhood, which many of us have ceased to use in adulthood. There may be several reasons for this phenomenon, but those who consider semolina to be tasteless are deeply mistaken, simply because they do not know how to cook it correctly. After all, semolina porridge requires a special approach, and if the hostess masters a couple of simple secrets, she will be able to prepare a real dessert from healthy and satisfying semolina.
Semolina porridge - general principles and methods of preparation
In a few words about semolina: semolina is a "by-product" obtained by grinding durum wheat into flour. Despite the fact that the semolina does not retain a large amount of vitamins, fiber and trace elements, it contains about 70% of easily digestible carbohydrates and a lot of protein - this makes the product more satisfying and energy-efficient.
In addition, semolina porridge is very quickly prepared, so that the beneficial substances contained in it are practically not destroyed. Milk, a combination with fresh berries and fruits, will help to further increase its nutritional value. It is often not recommended to eat semolina porridge for those who follow the figure, and for those suffering from gastrointestinal diseases, it can become a real savior, because, having a soft enveloping effect, porridge helps to soothe gastritis, eliminate pain in peptic ulcer and intestinal colic.
The main secret that will make semolina porridge adored is that it should never be boiled in the same water. So it will turn out fresh and almost tasteless. If you want to reduce its calorie content, dilute milk with water (for example, 70 x 30 or 50 x 50). Here you should take into account the fat content of milk, so select the proportions according to your own taste.
An equally important point is the amount of semolina poured per liter of liquid. As a rule, many are mistaken in proportional accuracy, as a result - semolina is spoiled. To prevent this from happening, pour just six tablespoons of semolina per liter of boiling liquid. Initially, porridge may seem somewhat liquid, but, believe me, it will quickly get the optimal consistency.
The third rule that you should always adhere to when cooking semolina porridge: pour the croup only into boiling liquid and only a very thin stream, constantly stirring the porridge. To improve the taste, salt, sugar and butter are added to it. The first two ingredients are placed before boiling the liquid, and the last - at the very end, after the semolina boils. By the way, do not overestimate it for too long on the stove, put the oils on - close the lid and let it cool for 3-5 minutes with the stove turned off, and voila, the delicious porridge is ready!
Semolina - preparation of products
In order to cook a delicious porridge, you should carefully consider buying the main ingredient - semolina. First of all, pay attention to the uniformity of the color of the cereal. Color in this case is the main indicator of its quality: all grains should be the same and uniform - cream or yellowish, as well as without impurities.
We choose only fresh milk for semolina porridge! Even the slightest souring is unacceptable! The same goes for butter: it should be fresh, uniform in color and not rancid.
Semolina porridge - the best recipes
Recipe 1: Classic semolina porridge in milk with dried fruits
Semolina porridge prepared according to the classic recipe turns out to be very tender, sweet. And the dried fruits included in it will add spice to the dish. Such a porridge will certainly appeal to all family members.
Ingredients: (per 500 ml of liquid)
- 300 gr. milk
- 200 gr. water
- one third of a teaspoon of salt
- teaspoon Sahara
- a handful of raisins (or any dried fruit)
- 50-100 gr. butter
Cooking method:
1. Mix milk with water and put the mixture on the stove. We make sure that it does not run away (milk boils quite quickly). After boiling, put salt, sugar, mix.
2. We begin to pour semolina in a thin-thin stream, constantly stirring the porridge so that no lumps form. After which we wait until the dish boils, not forgetting to continue stirring.
3. As soon as the semolina porridge begins to boil, put the oil and washed dried fruits in it, turn off the stove, close the lid and steam for about ten to fifteen minutes. Serve yummy only hot!
Recipe 2: Semolina porridge "Guryevskaya"
The famous Guryev porridge is a real masterpiece. Even those who do not like semolina will not be able to refuse it. We advise you to definitely cook it in the near future, you will not regret it!
Ingredients:
- 1.25 liters of milk (fat content from 3.2 to 4%)
- half a cup of semolina
- 500 gr. mixes of nuts (walnuts, cedar., hazelnuts)
- 10 pieces. bitter almonds
- almond essence - four drops
- half a glass of sugar
- half a glass of any red jam
- 70 gr. butter
- cardamom pod
- two tsp cinnamon
- to the taste of star anise
Cooking method:
1. Peeled nuts are poured with boiling water for three minutes and peeled. Next, dry them in a microwave (oven) and grind in a mortar. Pounded nuts are poured with water in a proportion of 1 teaspoon of water to 1 table. lies. nuts. Mix.
2. We prepare milk froths. To do this, pour the milk into a cast-iron (or enamelled) dish, put it in a preheated oven and begin to remove the froths as they form. In total, we need 15 foams.
3. On the remaining milk, boil the semolina, guided by the above rules, pour sugar, nuts, mashed spices into it, spread the butter. We mix everything.
4. In a refractory pan with high walls, pour a little hot porridge with a layer of up to 1.5 cm and cover it with foams, pour in a little porridge again and close it with foam. In the penultimate layer, lay out a little red jam, as well as star anise.
5. We cover the pan with a lid and put the dish in a heated oven (up to 150 C) for five to seven minutes. Having taken out, pour it with the remaining jam and sprinkle with a layer of crushed nuts. Guryevskaya semolina is ready! We serve to the table in the dishes in which it was cooked.
Recipe 3: Semolina with Banana and Chocolate
This dish can be easily compared with dessert and cooked not only daily, but also for the holiday. From such a sweet cereal your child will be delighted and will ask her to cook every day. With such a frequency, of course, you should not get carried away, but from time to time you can pamper the kids with it.
Ingredients:
- 500 gr. not too fat milk
- three table. spoons of semolina
- one banana
- 70 gr. of chocolate
- a tablespoon of sugar
- 60 gr. butter
- a pinch of salt (optional)
Cooking method:
1. Boil the milk, throw a pinch of salt into it, sugar. Mix. Pour the semolina with a trickle (as described in the first recipe) and cook in the traditional way.
2. Cut the banana into small cubes, and three chocolate on a medium grater. After boiling semolina porridge, put the butter in it and hold it on the included plate until it dissolves. Then spread the chocolate, bananas and mix well. Turn off the stove, cook the dish for several minutes (about 10) and serve. Bon appetit to all!
Semolina porridge - useful tips from experienced chefs
- Instead of ordinary milk, you can add melted gruel to semolina, diluting it with water as desired. So it will turn out even tastier. The same goes for butter;
- Semolina must be consumed hot or warm. Cold porridge loses its taste. It is also not recommended to warm it, but improvising with it is very possible. For example, make an excellent semolina casserole by adding a couple of eggs, fruits, cottage cheese, butter and bake in the oven.
Comments
And how much semolina should I put in this recipe?
