Recipes of semolina porridge dishes: casseroles, manna, pudding and cutlets

In our diet, the title of baby porridge is firmly entrenched in semolina. Moreover, the kids do not like it for the periodic detection of lumps, an unappetizing film on the surface, excessive density. All these problems can be solved by the correct preparation of porridge, and recipes based on it will help to love it not only in childhood, but also in a conscious age. Baking is especially tasty. So what to make from semolina porridge? Many things!

Product selection

Get the right consistency of the dish will allow the correct choice of cereals. It should be uniform, without lumps and pebbles. The presence of the former indicates that the semolina dampened during storage or transportation, which means it could have become rancid or moldy. The second will talk about low quality production and non-compliance with GOST. Small flour mills on which outdated production lines are installed “peel”.

Other nuances of choosing cereals.

• Use the brand "M". This cereal is distinguished by a matte color, from light white to cream. The grains are small, crumbly, roundish. It is made from soft wheat varieties and is ideal for cereals, cooking manna. The grains are completely boiled, practically dissolve in the dish, because of which it gets an even consistency. A disadvantage of the product can be considered its high calorie content (360 Kcal per 100 grams), so it is not suitable for a diet. Grain of brand “T” is used in healthy nutrition; hard wheat is used for its production.
• Do not cook from old cereals. Shelf life in plastic packaging is 10 months. The same amount of product will be stored in a glass jar, tightly closed with a plastic lid. If the "age" of semolina is not known, it is better to refuse to prepare dishes from it. Grains are extremely susceptible to absorption of “aromas” and moisture from the environment, which changes their taste from bitter to sour.
• Buy a product from reputable manufacturers. It is better to take a familiar brand, as a reputable manufacturer will not use bad raw materials. Bad implies imported wheat, which is often delivered in tankers where oil products are transported. Croup gets a specific taste from such a neighborhood, which cannot be derived. Large producers use domestic raw materials, Russian wheat. It is both useful and the quality of semolina is consistently high.

Porridge Cooking Technique

Ready porridge serves as the basis for all dishes. To cook it correctly, you need to know the basic subtleties of preparing the product. Their observance will save you from lumps in a dish and will allow you to get a lot of perfect consistency. It will become the basis of the recipe for semolina fritters, pudding, and meatballs.

You will need:

• semolina - 200 g;
• milk (water) - 1 l.

Cooking

1. Bring the liquid to a boil. Turn down the fire.
2. Pour the cereal with a sieve, dispelling it over the pan. Stir mass at the same time so that no lumps appear.
3. Boil, stirring, mass for two minutes.
4. Turn off the gas, cover with a lid and a towel. Leave to chill for 10 minutes.

In the future, you can use any recipes for semolina porridge dishes. It will turn out to be moderately thick. If you need a thicker porridge, add 300 grams of cereal to a liter of liquid.

Original recipes

Now let's try to cook something tasty and unusual from the most familiar porridge. To do this, we will use old Russian recipes, since in ancient times, from ancient times, they were prepared from large wheat flour, which is semolina, and casseroles, and soups, and jelly, even made pancakes and cakes.

Casserole as in the photo. Easy recipe

Left semolina porridge what to bake? Casserole. For her we use thick porridge. You can take the one that was in the refrigerator, with it the dish will turn out with an ideal structure. For taste, add apples and raisins. And open the familiar semolina from a completely unexpected side!

You will need:

• semolina - 300 g;
• milk - 1 l;
• eggs - 2 pcs.;
• salt - a pinch;
• sugar - 100 g;
• apples - 3 large fruits;
• butter - 50 g;
• raisins - 100 g.

Cooking

1. Cook thick porridge, season it with salt, sugar, add butter.
2. Peel apples, chop.
3. Soak raisins for 20 minutes, pat dry with a napkin.
4. Beat eggs, add to chilled semolina, add apples and raisins. Shuffle.
5. Put in the form. Bake in the oven until golden brown at 180 °.

Serve such a casserole must be cold. After cooking, it is better to stand a couple of hours in the refrigerator so that it does not crumble during cutting. Portion slices can be poured with jam, honey, berry syrup.

Manna

A recipe for manna from frozen semolina will allow you to make a real pie. Everyone will like it. And adults do not even guess what formed the basis of the dish. We will cook it in the microwave, which will reduce cooking time to a minimum!

You will need:

• semolina - 100 g;
• kefir - 100 ml;
• flour - 100 g;
• sugar - 100 g;
• soda - ½ teaspoon;
• egg - 1 pc.;
• butter - 100 g;
• vanillin.

Cooking

1. Pour the cereal with kefir and leave to swell for 40 minutes.
2. Pound sugar with butter, add eggs, beat.
3. Add vanilla and bite-extinguished soda to the mass.
4. Mix the semolina with the egg.
5. Add sifted flour.
6. Lubricate the mold with butter, pour in the dough.
7. Set the power to 900 watts in the microwave, cook for 6 minutes.

Manna with candied fruits and raisins will turn out even tastier. You can add zest of orange or lemon to it.

Cutlets (meatballs)

Completely unexpected, but very tasty semolina cutlets can replace the usual side dish. Serve them for dinner with vegetable salad. And as a basis to use the mass without sugar.

You will need:

• milk - 500 ml;
• semolina - 150 g;
• flour - 2 tbsp. spoons;
• breadcrumbs for breading;
• egg - 1 pc.

Cooking

1. Cook a thick mass, cool.
2. Add the egg, salt, flour, mix.
3. Form cutlets, bread.
4. Fry until golden brown.

Serving of semolina porridge can be done with fried onions, as this product was liked to use in medieval Russia. As a children's dessert, you can use the mass with sugar, and serve with jelly, fruit sauce.

Pudding

The taste of semolina pudding depends on additional ingredients. For it, you can use bananas, apples, cherries, candied fruits, nuts, vanilla. We will cook a dish with prunes.

You will need:

• milk - 500 ml;
• semolina - 100 g;
• sugar - 2 tbsp. spoons;
• butter - 20 g;
• eggs - 2 pcs.;
• prunes - 100 g;
• citric acid - 2 g.

Cooking

1. Cook the semolina.
2. In the thickened mass add sugar, soaked and chopped prunes, yolks.
3. Beat the whites in the foam, mix.
4. Cook in a water bath in batch tins until thickened.

Serve with sour cream or melted chocolate. You can make fruit sauce from fresh, chopped and steamed fruits in a pan.

As you can see, from the simplest and not always any semolina porridge you can cook so many unexpected delicious dishes! Try and choose your original recipes.

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