Italian Orange Cinnamon Semolina Dumplings Food
GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS
Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.
Provided by gemini08
Categories Stocks
Time 40m
Yield 18 dumplings, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
- Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
- Cook for 10 - 15 minutes or until they rise to the surface.
- Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
- Drain and serve in broth, sprinkled with chives and grated nutmeg.
- Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
Nutrition Facts : Calories 191.9, Fat 9.6, SaturatedFat 5.4, Cholesterol 82.3, Sodium 117.3, Carbohydrate 20.4, Fiber 1.1, Sugar 0.1, Protein 5.7
CINNAMON ORANGES
Steps:
- Peel oranges and slice into 1/4-inch thick slices. Place on a serving platter.
- Combine honey and cinnamon in a small bowl. Drizzle honey mixture over oranges and garnish with mint leaves.
ITALIAN ORANGE-CINNAMON SEMOLINA DUMPLINGS
These dumplings are great as a dessert or with breakfast. Not for the health conscious. Orange blossom water can be replaced by orange essence, but the result is slightly less. Adapted from a recipe by Brigitte Hafner
Provided by Is This Really Nece
Categories Breakfast
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the milk to the boil over low heat.
- Add semolina while whisking.
- Heat while stirring until cooked (you should have a pudding-like mass that doesn't stick to the pan).
- Stir in sugar, egg yolks, 2 tbsp butter (the mass should now become fluid again).
- Add orange blossom water to taste (be careful, this can easily overpower other tastes).
- Spread on a greased tray (about 1 inch thick), allow to cool to room temperature.
- Cover and refrigerate until firm.
- Beat egg.
- Heat olive oil and butter over medium-low heat.
- Form semolina mixture into small balls, coat in flour, then egg, then breadcrumbs.
- Cook in oil/butter mixture until golden brown.
- Serve warm, sprinkled with cinnamon sugar.
Nutrition Facts : Calories 701.3, Fat 40, SaturatedFat 17.2, Cholesterol 212.3, Sodium 310.4, Carbohydrate 75.6, Fiber 1.4, Sugar 44.9, Protein 11.9
ROSE WATER OR ORANGE BLOSSOM PANCAKES
This is a nice change from your ordinary pancake. The cardamon goes nicely with the rose water while the cinnamon is a nice addition to the orange blossom water. Note: I have not tried this recipe. It seems that it batter would be dry the way it is listed. Water may need to be added to the mixture.
Provided by FDADELKARIM
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 9
Steps:
- Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl.
- Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
- Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
- Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
- Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.
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SEMOLINA TEARDROP DUMPLINGS | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 45 minsCategory Lunch & Dinner RecipesCalories 453 per serving
- Whisk the eggs and milk together in a large bowl. Gradually whisk in the Tipo 00 flour, followed by the semolina flour, a pinch of sea salt and black pepper, and a good few crude scrapings of nutmeg to form a fairly thick but still totally pliable and gloopy batter. Leave to rest for 30 minutes.
- Half-fill a large pan with salted water and bring up to a fast rolling boil. In the mountains they have a special gadget to pass the batter through, but to make this accessible I use a regular metal colander with ½cm holes, which you need to hold under cold running water before use (this helps prevent the batter from sticking to it. I also recommend loosening the batter with extra milk, if needed, just before you cook it, so it is just loose and gloopy enough to almost reluctantly cry through the holes into the water, where it immediately sets into firm, beautifully peculiar dumplings).
- Working quickly, pour half the batter into the colander and use a clean hand or a large metal whisk to swirl and push it around, encouraging it to fall through the holes of the colander, straight into the water. The teardrop dumplings will cook in just 2 or 3 minutes, so once done, sieve out into your chosen sauce, and cook the second batch. I serve mine with Nonna Mercedes' fonduta, or Roasted red onion & bacon
SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) • THE KITCHEN MAUS
From thekitchenmaus.com
5/5 (1)Total Time 40 minsServings 4
- Melted the butter and let it cool. Pour butter into medium bowl and whisk together with the egg for 2 -3 minutes or until bubbles begin to form. Add semolina flour, salt, baking powder, freshly grated nutmeg and parsley, if using. Mix thoroughly and form into small dough ball with your mixing utensil. Let dough rest for 15 minutes.
- Bring well salted water to a boil in a large pot and reduce to medium. Form dough into small round balls or 3 edged oval shapes shown in post. Make all rather small but uniform in size as they will double in size as they cook. When water is at a high simmer, but NOT boiling, place shapes into the water with a slotted spoon. Let them cook for 5 minutes on medium. Dumplings will have risen to the top before the 5 minutes is over.
- Reduce the heat down to low and let the dumplings cook for at least another 15 minutes. Dumplings will sink back down as they grow. Take one out to test to see if it's cooked through (soft and no darker spots in the middle). If they are still firm, cook for an additional 5 minutes or until soft, but not mushy.
- Remove done dumplings from the water and place desired amount into a bowl. Ladle your favourite broth over the dumplings and garnish with chopped chives.
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