2 bags of semolina, what use are they?

BOBS

We used to get Semolina at school with some sort of rose ? syrup ................yummy ...... did anyone else love school dinners?

Pink.

Hi bellett,

It will be fine to use. There's an earlier thread with ideas for using semolina so I'll add this thread to it to keep the suggestions together.

Pink

purpleivy

In Germany they make semolina dumplings, but I can't honestly say I recommend them! Other than that I think my ideas have been mentioned. We make semolina pudding with cocoa powder in rather than melted chocolate. What class is that?

I like the sound of the mince recipe, I still have some jars of mince from last Jan, got them for 20p!

champys

I used to loathe and detest my Mum's semolina desserts (they were too milky!) but I make this one all the time. Only 121 calories a portion, so DH is allowed pudding too.... they are light, fluffy and French and go like this: (serves 4)

500 ml semi-skimmed milk
60g semolina (fine)
2 tbsp caster sugar
1 lemon
1 tsp vanilla essence (or here in France 1 sachet of vanilla sugar)

Wash the lemon and finely grate the rind. Cut it in 2 and squeeze the juice from one half only.
Bring the milk to the boil in a saucepan, add the sugar and vanilla. Then pour in the semolina, stirring all the time with a wooden spoon. Simmer for 5 mins, stirring now and then. Add the lemon rind and juice. Divide the mixture over 4 ramekins. Serve warm or cold. (I like to turn the puddings out on small plates and serve with a little raspberry sauce)
Think we're having that tomorrow again.....

Seakay

Semolina is a traditional thickening agent in many recipes for fruit soups, but it works equally well in any recipe where flour, cornflour or potato flour are called for as thickeners.
If you make English muffins then semolina is used to dust the surface on which they are left to rise, and to dust them again before 'baking' in the frying pan.
Semolina lasts for ages, so it's useful to have around even if you only use small amounts at a time.

competitionscafe

You can also sprinkle semolina on the baking tray or pizza stone when making homemade pizzas, bread, bread rolls etc. (It stops the dough sticking to the tray)

scotsaver

BOBS wrote: »

MINCE SQUARES
6OZ MARGARINE
3 OZ SUGAR
6 OZ FAROLA .... aka Semolina
6 OZ SR FLOUR
1/2 TEASPOON MIXED SPICE
1 JAR MINCEMEAT
MELT MARG AND SUGAR.
ADD FAROLA AND FLOUR AND MIXED SPICE AND MIX WELL.
PRESS 1/2 MIXTURE INTO SWISS ROLL TIN.
SPREAD OVER MINCEMEAT.
USING A FORK CRUMBLE REMAINING MIXTURE AND SPRINKLE OVER TOP OF MINCEMEAT.
BAKE GAS 4 FOR 20-30 MINUTES

I love these at Christmas!!!! ..... but it is the only recipe i have with Semolina ... maybe you could substitute the mince meat for well drained stewed fruit ??????

Hi BOBS - just want to say a HUGE thanks for this Recipe, I normally only get to eat these Mincemeat slices from the Bakers when I visit family back in Scotland so I was chuffed when I found this recipe this afternoon - dashed off to the Kitchen and made this and they are yuuuuummmmmyyyy.;) Luckily I make my own Mincemeat every year and still have 3 jars in the Cupboard.:D

Thanks again.;)

BOBS

Glad you enjoyed them 'scotsaver' )

Battlebird

Yummy fabulous choc pud this is - my kids loved it when little (without walnuts). Makes sponge on top & choc sauce underneath - to die for with vanilla icecream !

marmiterulesok

twink wrote: »

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

I've just made these,having come across a bag of semolina that I bought ages ago.They're very tasty and moreish,thanks!
I'm going to copy down the other recipes in this thread.