Five Things To Do With… Semolina

I recently made some foccacia bread and the recipe called for semolina. So I bought a big box of it. Now I have semolina in my cupboard and no clue what else to do with it!

As you can see from the picture above it is commonly used as a type of pudding (similar to rice pudding). If you add milk to semolina and heat it up you get the pudding well known from school dinner days of the past. Semolina is actually a type of flour. It’s not used often in British cuisine, but is very popular in India and other parts of Asia for various desserts. The Italians use semolina when making gnocchi and pasta. In general it can be used a a substitute for part of the flour in most recipes for cakes and biscuits to change the texture of the final product. Which is what I used it for in my foccacia recipe. It gives the bread a more chewy texture.

So I had a look around the web for some recipe ideas and here are my five favourites…

The difficult one:
Baked Apples in Semolina Souffle
Souffle is a notoriously difficult recipe to get right. But the results from this look worth the effort! Bound to impress at a dinner party or family get together.

The savoury one:
Baked Semolina Gnocchi
This looks so yummy and could be very versatile. Add a different type of cheese, different vegetables, or chilli for a spicy kick!

The simple one:
Almond & Orange Cake
A basic sponge recipe with nutty and zesty flavours. This should go down a treat with everyone!

The Indian traditional one:
Nan Khatai
A popular biscuit in India, served with Indian tea. The recipe is very simple and the biscuits last for a few weeks.

The indulgent one:
Almond Coconut Semolina Cake

Called a ‘Basbousa’, this recipe is for an Egyptian semolina cake drenched in syrup and is a family recipe.

Let me know if you make any of these and how they turn out!

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