GERMAN SEMOLINA PUDDING
This is a delicious traditional German dessert-type dish that your kids will love! It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness.
Provided by Catie
Categories World Cuisine Recipes European German
Time 22m
Yield 2
Number Of Ingredients 3
Steps:
- In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil. Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Stir in the semolina, and return to the burner. Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 41.1 g, Cholesterol 19.5 mg, Fat 5.1 g, Fiber 1.1 g, Protein 11.6 g, SaturatedFat 3.1 g, Sodium 100.3 mg, Sugar 21.3 g
SEMOLINA PUDDING WITH BLUEBERRY SAUCE
Steps:
- To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small sauce-pan. Bring to a boil over medium heat, stirring occasionally, then adjust the heat to keep the sauce simmering gently. Cook, uncovered, for 20 minutes, or until the berries break down and the juices reduce to a syrupy sauce. Keep the sauce warm while you make the pudding.
- To cook the semolina: Pour the cream into a medium saucepan, add the salt, and set over medium heat. When the cream comes to a boil, whisk in the semolina, pouring it into the pan gradually, in a thin, steady stream. Continue whisking until all the flour is incorporated. Cook and whisk until the mixture thickens and begins to pull away from the sides of the pan, 10 minutes or so.
- Set the strainer over a bowl, and scrape in the cooked semolina. Let the fat drain into the bowl for at least 5 minutes (or longer, if you wish). The amount of excess fat will vary with the heavy cream; discard any that collects in the bowl.
- Serve the pudding warm or at room temperature, topped with the blueberry sauce.
SAVOURY TENDERLOIN WITH RED CURRANT SAUCE
Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.
Provided by Cecily Parsley
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
- In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
- Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
- To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.
SEMOLINA TART WITH BLACK CURRANTS (BURGUNDY, FRANCE)
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-nations) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. If you can't find fresh black currants, you can use dried currants soaked in water for an hour or so, mixed with a little currant jelly (red is fine).
Provided by GiddyUpGo
Categories Tarts
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form.
- Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour.
- Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce.
- Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald).
- Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks.
- Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina.
- Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so.
- Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.
Nutrition Facts : Calories 546.2, Fat 15.8, SaturatedFat 4.6, Cholesterol 104.4, Sodium 191.6, Carbohydrate 89.3, Fiber 1.8, Sugar 43.9, Protein 12.3
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