OK, my first recipe
This evening I had Semolina pudding
, which is one of my favorites, they used to serve it a lot in the cantine and believe me, there's no better semolina pudding then what they serve in the cantine, because it's fluid and just yummie. My first experiment on this didn't turn out quite so very well (sorry again, Sjoerd
) but tonight I felt like it and I quite liked it
First and most important thing to check if you want to make this:
- is there still enough milk?
- do I have semolina at home?
and, most importantly
- do I even like semolina pudding?
(if this is not the case, obviously you don't have to read on
The rest is quite simple, really, although there are tricky parts.
Choose a saucepan or pot or whatever you like - doesn't have to be big (unless you're cooking for a huge crowd, of course). I have to admit that I didn't measure the amount of milk, but you're the one eating it, so you have to know how hungry you are... I read somewhere that 2-3 dl/person should do it. Very important: put some water in the pan first and then add the milk (like 1/3 water and 2/3 milk) otherwise the milk will burn down or how do you call it when it becames brown and sticky. Put it on the fire and add some sugar (also depends on how you like it - sweet or not so sweet... you can also add a bit of vanilla sugar or anything, really, because semonila doesn't taste like anything, really) and, also important, a pinch of salt.
Then you wait untill it's boiling, or at least is quite hot and then you start putting the semonila in it, but ATTENTION!
You have to do it really slowly! One spoon at a time. Semonila pudding can be really mean - it doesn't feel like thickening first, but then it can get a thick mass in no time. Half a spoon can make the difference between soup-ish and chinese fighting muffins (;)). Also important that you have to stir it constantly. Then all you have left to do is wait until it reaches the thickness you like
If it's on your plate, you can put cocoa powder or cinnamon on it, or anything, really
And just one more thing: when you're eating it, it's better to start from the edges, because it's less hot