2 bags of semolina, what use are they?

saving-grace

Like you I have a bag of semolina in the cupboard and no idea why I bought it!
I am gradually working my way through it with this recipe:

Delia Smith's chocolate and walnut pudding

2 oz caster sugar
1 oz cocoa
2 oz semolina
1 teaspn baking powder
1 oz melted butter
1/4 teaspoon vanilla essence
2 beaten eggs
1 oz chopped walnuts

1/2 pint hand hot water
3 oz dark brown sugar
1/2 oz cocoa

Sift sugar cocoa semolina and baking powder into a bowl
In another bowl whisk melted butter eggs and vanilla
Stir into dry ingredients with the walnuts and pour into a buttered baking dish
Mix the brown sugar and cocoa into the water and pour over the pudding
Bake in a pre heated oven 180 deg c for about 30 mins

The pudding will be firm on top with some sauce underneath
We like it with ice cream, cream or nat yoghurt

Sazbo

Think you can also use it in making pasta - but don't quote me on that!

mr218

what type of semolina is it? coarse or fine. there are a lot of south indian recipes which use semolina. both in sweet and savoury recipes.

i often make upma, which is a south indian savoury dish with vegetables and spices and is eaten immediately after it is cooked. normally works well with coarse semolina.

if you have fine semolina you can make laddoos, a sweet dish.here is a recipe for rava laddoos (sweet round balls of semolina).


Rava Ladoo

Ingredients

3 1/2 cups Rava/ Semolina
3 cups Sugar
10-12 Cardamoms powdered
1 cup Water
1 small cup Dry Coconut (or dessicated coconut)
2 tbsp Ghee ( clarified butter, available in big tesco and indian shops)

Method

1. Cook sugar and water on medium gas till it forms a good syrup.
2. On other side heat 2 tbsp ghee in a pan. Add rava in it and fry till rava becomes slightly brown and it leaves good aroma.
3. Then mix Elaichi powder and dry coconut in it. Mix well and cook for more 2 minutes. Then remove the rava in a big plate.
4. Add Sugar syrup to it and mix well. Let it cool properly. It may take about half an hour. Keep stirring in between. When mixture becomes quite thick make ladoos. And your tasty Ladoos are ready. You can make about 25 ladoos.

[Deleted User]

I think you can use it to make shortbread as well. I am sure I have a recipe somewhere I shall have a scout in my recipe books

shetitasatic

This is a recipe for what my mum called Congress Tart - a sort of economy version of bakewell tart - you'd never guess there were no almonds in it!!


Pastry to line 8" flan tin or sponge tin, with some kept back for trimmings.
6oz plain flour
1 1/2 oz marg) or all marg or butter
1 1/2 oz lard )
water to mix

Filling
4 oz butter or good quality marg
4 oz castor sugar
1 egg beaten
4 oz semolina or ground rice
1/2 teaspn almond essence
apricot or other jam

Put butter in small pan and heat gently until melted . Do not allow to brown
Stir in sugar and cook for 1 min.
Then stir in egg, semolina,and almond essence

Spread jam over pastry base, then pour in filling
Cut pastry trimmings into 1/2" wide strips and arrange in a lattice pattern over filling. Brush with milk.

Bake at 200c/gas6 for about 30 mins, until risen and browned - should 'spring back' when pressed.
Can be eaten warm or cold
can also make small tarts in bun tray- cooking time slightly less

halloweenqueen_2

Thanks for all these replies, off shopping soon so will have a good look later, hopefully I'll soon be able to use the two bags up!

mcardinalblue

Probably one for cooler weather!!!

In Nigella lawsons book Feast for crispy roast potaotes she recommends putting a sprinkling of semolina on the potatoes after the pre-boil stage just before roughing the pototoes up by shaking them in the pan. Really good recipe, since trying I've never done my roast potatoes any other way, I think the semoline must dry out the outer layer of the potatoes making them really crunchy on the outside and soft on the inside espcially yummy with leftover duck fat, but still good with just vegtable oil.

nick_b

Noone's mentioned pizza. Instead of using all wheat flour, use half wheat and half semolina to make the dough. Not sure why this is so good, but it makes great pizza bases!

twink

almond slices a bit like bakewell tart

8oz ready roll pastry
filling - 2tbsps rasp jam, 2oz semolina, 2oz gr almonds, 4oz sugar
1 beaten egg, 1/4 tsp almond essence, 3oz marg melted

line a 11x7 inch tin with pastry, spread with jam, mix all filling

ingredients and pour on top sprinkle with flaked almonds

170o 30 mins

saving-grace

JackieO wrote:

I think you can use it to make shortbread as well. I am sure I have a recipe somewhere I shall have a scout in my recipe books

I had this at the back of my mind too.
Delia has a recipe for shortbread with semolina in

http://www.deliaonline.com/recipes/home-made-scottish-butter-shortbread,1087,RC.html

Hope the link works - not sure how else to do it. Its from the Cookery Course book originally.