Natco Semolina Fine 1.5kg

Product Information

Here, semolina makes a light and crisp crust for a comforting schnitzel. Both the braised peas and the pea salsa can be made the day before. Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/8in round 5cm/2in deep cake tin (preferably loose bottomed) and line it with baking parchment. Important: Even though Cream of Wheat is made with the same process, it is not a good substitute for semolina flour. They are generally not interchangeable in recipes! Hard and soft wheats have different properties.

Creamy and fluffy with a slightly grainy texture. Semolina Pudding is even tastier than a classic custard.Semolina bread is a great bread to use for sandwiches. Try it using it with my Panera Mediterranean Sandwich. Semolina flour gives this bread a stunning golden color, crunchy crust and an almost buttery taste. The classic topping for a semolina pudding is of course ground cinnamon. Since it makes this pudding feel even cozier. Though you can add bitter cocoa powder or coffee powder also. It really depends on whether you eat this pudding warm or cold from the fridge. If you serve it warm go for one of the toppings mentioned above. But if you serve it cold some whipped cream or red fruit jam would go nicely as well. Other Ways To Use Semolina Pudding

Always allow the dry ingredients to mix well with the wet ingredients before deciding that the dough is too dry. It takes time for the moisture to be absorbed into the flour. After the dough has been well kneaded you can then decide if it needs more water. Bread flour - this flour is higher in protein and gives great structure in bread dough. At a pinch, you could use all purpose flour. In e.g. Austria, Germany, Hungary, Bulgaria, Bosnia-Herzegovina, Slovenia, Serbia, Romania, Croatia, Slovakia and the Czech Republic common wheat semolina (the correct name is Weichweizengrieß in German, but usually it is just called Grieß) is cooked with milk and sugar or cooked without sugar and then topped with sugar, cinnamon, Ovaltine or other sweet toppings. A dollop of butter is also often added. This dish is called Grießkoch in Austria, Grießbrei in Germany, and semolina pudding in English. Grießbrei or Grießkoch can also be mixed with whipped egg whites and sometimes fruits or nuts and baked in the oven, and is then called Grießauflauf.

More Greek Dessert Recipes

These biscuits showcase the texture of semolina when it’s used in baking: they’re somehow light but weighty all at the same time. Once made, they’ll keep in the biscuit tin for up to a week. Combine active dry yeast, honey and warm water in a large stand mixer bowl. Let it stand for 5 minutes until frothy about 5 minutes. The main ingredient in this bread is semolina flour. It’s not the coarse semolina used to make polenta or gnocchi alla romana. But fine semolina that’s milled from hard durum wheat and golden in color.