Semolina

Discussion in 'Five Star Kitchen' started by sister herb, Jun 16, 2014.

  1. Tabassum07
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    Tabassum07 Smile for Allah

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    Never tried adding bananas to sooji halwa. Never tried adding eggs either. Just whisk the egg and add it in? How does it taste?
  2. sister herb
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    Semolina Pudding with Strawberry-Rhubarb Sauce

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    Serves 8

    For the pudding:
    • 80 g (2.7 oz) semolina wheat flour
    • 500 ml (2 cups) milk
    • 100 g (1/4 cup) sugar
    • 1 teaspoon vanilla extract
    • ½ lemon – zest only
    Also needed: a muffin pan or a bundtlette pan

    Prepare your pan by rinsing it with the cold water or placing it the freezer for a few minutes.

    Bring the milk to a boil; add sugar, vanilla extract and lemon zest. Let it simmer for a few minutes until all sugar has dissolved. Slowly add semolina to the milk, whisking the whole time. You will notice an increase in volume (as semolina expands). Mix until all liquid disappears and large bubbles start showing.

    Pour the pudding into a prepared pan. This quantity will yield about 8 individual portions. Let it cool slightly, cover with plastic and refrigerate.

    For the strawberry-rhubarb sauce:

    • 300 g (10 oz) strawberries (washed and quartered)
    • 200 g (6.7 oz) rhubarb (washed and cut into ½ inch pieces)
    • 100 g (1/4 cup) sugar
    • 2 tablespoons of honey
    • 1 pack of vanilla sugar (or 1 teaspoon of vanilla extract)
    • a pinch of ground cloves
    • 1 tablespoon corn starch
    • 3 tablespoons water

    Place the strawberries, rhubarb, sugar and honey in a cooking pot. Add vanilla and a pinch of cloves. Mix occasionally and let it simmer for about 15 minutes at a low temperature. Mix corn starch with water until smooth and add it to the fruit mixture to thicken.

    Serve warm over chilled semolina pudding.

    Source: http://bakingwithsibella.com/2012/05/31/semolina-pudding-with-strawberry-rhubarb-sauce/
  3. sister herb
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    Semolina Biscottis

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    INGREDIENTS: makes 30

    • 2 cups of fine semolina flour
    • 2 tsp of baking powder
    • 1/2 cup of olive oil
    • 2 large eggs
    • Flavoring: 1 tbsp of anise seeds, 1 tsp of vanilla, 1 tsp of orange blossom water (optional)
    • 1/2 cup of sugar
    • 1/3 cup of raisins
    • 1/3 cup of chopped nuts (walnuts or other)

    METHOD:

    1. Place the semolina flour in the bowl of a food processor or mixer with the baking powder; combine the two for a few seconds. Add the olive oil in a thin stream with the machine running until the semolina is wet and resembling breadcrumbs.
    2. In a small bowl, whisk the eggs with the sugar, vanilla and anise seeds (and orange blossom if using). Add to the semolina mixture through the feed tube and process until the mixture is pasty and hold together, a few seconds more. Add the raisins and nuts and pulse to combine or mix by hand with a spoon.
    3. Transfer the dough to a 12X9 inch pan (or any square or rectangular pan) lined with baking or parchment paper. Preheat the oven to 350F. Smooth the dough with wet fingers or using a spatula or plastic wrap and brush with a beaten egg yolk. Let the dough rest for 15 minutes then bake for 30 minutes until puffed up and dry.
    4. Reduce the oven to 250F and cut the dough into sticks; bake again until the sticks are dry and crisped up.

    NOTE:
    These cookies can be made with all-purpose flour; the amount of flour may need to be increased by 1/2 cup however. The dough should be sticky but firm.

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    NOTE:
    These cookies can be made just plain, without any raisins or nuts (as in the top photo).

    Source: http://www.tasteofbeirut.com/2011/11/semolina-cookies-kirshalli/
  4. sister herb
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    Semolina Pizza Dough

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    Ingredients:
    Makes 2 medium pizzas

    Warm water – 1 3/4 cup
    Active Dry Yeast – 2 tsp
    Sugar/Honey – 1 Tbsp
    Bread Flour – 2 1/4 to 2 1/2 cups
    Semolina flour – 1 cup
    Salt – 1 tsp
    Extra virgin olive oil – 1 Tbsp plus 1 Tbsp
    Semolina/cornmeal – as required
    Toppings of your choice
    Marinara sauce
    Hot sauce (sriracha)
    Garlic powder (optional)
    Dried Italian herbs (especially oregano, optional)
    Cheese (I love to use pepper jack and cheddar)

    Method:

    • Combine the yeast, sugar and warm water in a large mixing bowl (or the bowl of your stand mixer) and let it be for about 5 minutes. When you see the mixture foam up, you know the yeast is ready.
    • Mix in 1 Tbsp of olive oil into the above mixture and whist to mix. Then add in the flour, 2 cups of bread flour and 1 cup of semolina and knead. Add the remaining flour as required, to make a firm, but slightly sticky dough. You can do this step in your food processor.

    Tip: In most bread recipe you will notice that the flour measurement is always mentioned as a range, never an exact measurement. This is because the flour will absorb water depending on the protein content. The humidity and temperature of the air in your kitchen will also affect how much water goes into the four. So we keep the volume of water constant and adjust the flour as required.

    • If you are using a stand mixer, increase the speed to medium and continue kneading. If the dough seems too dry at any point, add in a tsp of water. If the dough looks too wet, add in a Tbsp of flour. Knead for 8-10 minutes. If you are kneading by hand, knead for 12-15 minutes.
    • To check if the dough is ready, pull out a small lime seized ball of the dough. Start stretching it by hand, as you would stretch a pizza. Stretch it as thin as possible without tearing. Now look at a source of light through the thin layer. If the layer is translucent and you can almost see through it, your dough is ready. Baker’s call this as a windowpane test. HERE is a link with a pictorial explanation. Kneading the dough sufficiently makes a lot of difference to the texture of the bread. These are little details you pay attention to and make fabulous bread at home.
    • Once the dough is ready, make a smooth, round ball of the dough and coat it with the remaining olive oil. Place this in a large bowl and cover the bowl with plastic wrap. I like to use the bowl of my stand mixer, its deep and perfect. Let the dough rest for about an hour or until doubled in volume.
    • Then you may proceed to make pizzas or freeze the dough for using later. Punch down the dough to remove the excess air and cut the dough into two equal portions. Roll each portion into a smooth ball, by pulling and tucking it at the bottom.
    Tip: What I like to so is, punch down the dough and form a single dough ball. Oil it and put it back in the bowl. The cover with plastic wrap and refrigerate overnight. Remove the dough at least 2 hours before you plan to make pizzas.

    • If you want to freeze the dough, take a 1 gallon ziploc bag and spray it with non stick spray. Spray the dough ball also and drop it inside the ziploc. Take out all the air and seal the bag. The dough can be frozen for up to 3 months or refrigerated for up to 5 days. Use separate bags for each dough ball. Thaw for a couple of days in the fridge or 4-6 hours on the counter before using. You HAVE to bring the dough to room temperature before using.
    • If you want to proceed and make the pizza, lightly dust your board with flour. Place the dough ball, and roll it out into a 12 inch circle. Transfer the circle to your pizza peel or baking sheet. Brush the top of your pizza generously with evoo. Cover loosely with plastic wrap and set aside to rise for half an hour.
    • Meanwhile, preheat the oven to 450 F/232 C. Place the pizza stone (if using) on the lowest rack of the oven and then preheat. Otherwise just place your rack in the lowest groove and preheat.

    Note:
    Many people say that you should bake the pizza at the highest temperature (500-550 F). But I found that the crust became super crispy and lost its chewiness. 450 F works best for me. But if you like, you may heat the oven to 500-550 F and reduce the baking time. In that case the baking time is just 7-8 minutes.

    • Also this is a good time to get your toppings ready. I used some green pepper, red pepper, olives, asparagus spears (yum) and jalapeno pepper. It is a good idea to remove the extra moisture from the jalapeno using a kitchen towel.
    • After about 25-30 minutes, top the dough with your favorite marinara sauce. I like to mix in a Tbsp of hot sauce (sriracha) into my marinara for a spicy kick! Top with the toppings, garlic powder, cheese and herbs.
    • Bake for 12-15 minutes, until the crust is golden and cheese is bubbly. If you pick up your baking sheet and shake it, the pizza should come off easily. That means it is perfectly baked. If you are not able to shake the pan and release the pizza, bake for a couple of minutes more.

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    See that light, airy crust?? Its absolutely incredible! You have to make it to believe it!

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    Source: http://ambikaskitchen.com/?p=4572

  5. sister herb
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    Mango Semolina Cake

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    Ingredients:
    1/2 cup Semolina (Rava)
    1 cup Flour
    1 large Mango, Pureed
    3/4 cup Sugar
    1/4 cup Yogurt
    2 tbsp Vegetable oil (Use Sunflower oil)
    1/2 tsp Baking soda
    1 tsp Baking powder
    Salt - pinch
    1/2 tsp Cardamom powder
    1 tsp Raisins (You can add more)

    Method:

    • Pre-heat oven at 350 F/180 C and grease the baking tray.
    • Sift together all purpose flour, baking powder and salt. Keep aside.
    • Blend oil, yoghurt, mango pulp, cardamom powder and sugar.
    • Mix into dry ingredients and stir gently to combine. Fold in raisins.
    • Pour the batter into the baking tray and bake for 30-35 minutes.
    • Bake until the cake gets golden color and the tooth pick inserted comes out clean
    • Garnish with icing sugar and serve.

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    Source: http://kitchendelicacies.blogspot.fi/2012/08/eggless-mango-semolina-cake.html
  6. sister herb
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    Chocolate Semolina Cake with Salted Peanut Crumble Recipe

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    Ingredients
    ½ cup butter or oil
    ¾ cup sugar
    2 eggs
    2/3 cup semolina
    1½ cups flour, sifted
    1/3 cup cocoa powder
    ½ cup milk
    1½ teaspoons baking powder
    Pinch of salt (omit if using salted butter)

    For the salted peanut crumble:

    1 part salted peanuts, chopped
    1 part sugar
    1 part flour
    Butter

    Directions

    1. Heat oven to 180 degrees celcius. Grease a 6cm-deep, 20cm round (base) springform cake pan. Line base and side with baking paper.
    2. Beat butter and sugar until pale and creamy. Add eggs, 1 at a time followed by milk and continue mixing until well incorporated
    3. Add semolina, flour, cocoa powder, baking powder and salt and incorporate. Do not overmix. Pour batter into cake pan
    4. To make the salted peanut crumble, combine peanuts, flour and sugar and add enough melted butter so that the mixture just starts to come together. Spread the crumble mix on top of the batter
    5. Bake until a skewer inserted into the centre comes out clean, about 30 to 40 minutes


    Source: http://easilygoodeats.blogspot.fi/2011/08/chocolate-semolina-cake-with-salted.html
  7. sister herb
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    Semolina “No Eggs” Pasta

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    For each large serve:
    0.5 cup semolina flour (med. or fine)
    0.5 cup plain flour
    3 – 4 Tblspn water
    1 tspn of your best olive oil

    Mix the semolina and flour, and gradually add water and oil, a spoonfull at a time, until a nice pliable and slightly wet dough is formed. The amount of water will vary depending on the flour, semolina and humidity. Leave the dough slightly wet as the semolina will absorb a little more water than ordinary flour will.

    Let the dough rest, covered with plastic wrap, for 0.5 hour or more. I left it for 5 hours before rolling.

    If you are making the pasta by hand, roll the dough out as thinly as possible. It might help to divide the dough into 2 before you do this, if you have a small bench. Keep rolling until it is as thin as you can get it. Cut into tagletelli sized pieces.

    If you are using a pasta maker, roll the dough out, starting with the widest setting, roll it at least twice through each setting, gradually reducing the settings until it is as thin as you want it. Cut into desired widths.

    Add to a large pan of boiling salted water with a teaspoon of oil added. Fresh pasta does not take long to cook. The length of time will depend on the thickness of the pasta, but will be only a few minutes.

    Drain the pasta and place into serving bowl with a little of the pasta water to keep it slightly wet. Add your sauce – keep it simple to highlight the taste of the pasta rather than the sauce.

    Source: http://vegeyum.wordpress.com/2007/09/05/semolina-pasta-look-mum-no-eggs/
  8. sister herb
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    Russian Semolina Porridge/(Mannaya Kasha)

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    • 1/3 cup of semolina flour
    • 1 pint of milk
    • 1 tbsp of butter
    • 1 tbsp of sugar
    • Salt to taste
    • Seedless berry jam (optional)

    How to prepare, step-by-step:


    Prepare ingredients:

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    Pour milk into small cooking pot, add sugar:

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    And butter:

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    Put on moderate burner and bring to boil, stir from time to time:

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    Remove cooking pot from burner and gradually stir all semolina flour in using a whisk:

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    Put cooking pot back on burner, continuously stirring with a whisk bring it back to boil, and remove again, continue to stir until kasha gains desired thickness:

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    Pour to bowls:

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    If desired pour some seedless berry jam over (warm it up in microwave to make it liquid if needed), it will adds berry taste to semolina porridge.

    Source: http://www.enjoyyourcooking.com/main-dish-recipes/semolina-porridge-mannaya-kasha.html
  9. sister herb
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    Semolina Pudding

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    You can alter the sugar depending on your sweet tooth. When adding the milk to the semolina don't get to close, the steam may burn you. Sprinkle with cinnamon and decorate with walnuts or slivered almonds or add jam or berry sauce.

    1 cup water
    1 1/2 cups milk
    1 1/2 cups white sugar
    1 cinnamon stick
    1/2 cup butter
    1 cup semolina flour

    1. In a medium saucepan over medium heat, combine water, milk, sugar and cinnamon. Bring to a boil and remove from heat. Remove cinnamon stick.
    2. In another saucepan, melt butter over medium heat. Allow it to bubble, but not to brown. Reduce the heat to low and stir in the semolina, a little at a time, until mixture is thick and smooth. Allow it to brown slightly, then stir in the milk mixture, a little at a time. Continue to stir until mixture has progressed from creamy to thick.
    3. Place pudding in a mold or glass dish. Serve warm or cold.

    Source: http://allrecipes.com/recipe/semolina-pudding/

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