Ideal proportions for semolina porridge. How to cook semolina porridge in milk without lumps: a recipe for delicious semolina. Semolina porridge with strawberries

To prepare a dish, many housewives, especially young and inexperienced ones, first open a cookbook or search for the most suitable recipe on the Internet. But almost no one ever looks for how to cook semolina porridge in milk, believing that this is the simplest matter, requiring neither knowledge, nor skills, nor the use of any special techniques and tricks. And in vain. To prepare a truly delicious semolina porridge in milk, some knowledge and adherence to technology and proportions are very much required. It is not for nothing that many children refuse to eat semolina, whatever you add to it - berries, sugar or even chocolate. And if an improperly cooked semolina porridge stands a little, an unpleasant film will necessarily form on its surface, from which not only children, but also many adults are turned back. Very often they make mistakes with the proportions in semolina.

By the way, it should be said here that it is generally not recommended to give semolina porridge to babies under one year old, but older children can be made to love it only on the condition that you learn how to cook it correctly without lumps. Then at least once a week you will know how to quickly, tasty and satisfyingly feed the whole family with a healthy breakfast without spending a lot of time on it. See below how to cook semolina porridge step by step instructions with a photo.

Semolina porridge cooks quickly, boils well, provides a feeling of satiety for a long time. Previously, it was considered almost the main dish in the children's menu. Today, many of the myths regarding the benefits of semolina for the child's body have been dispelled, but it still remains a popular product, and every self-respecting housewife knows how to cook porridge from it. This dish is not only tasty, but also useful for most people over two years old, well suited for breakfast. If you still don't know how to cook semolina porridge, it's time to fill this gap. This skill will almost certainly come in handy for any cook.

Cooking features

Cooking porridge is the very basics of culinary skills. Earlier, novice housewives got acquainted with the art of cooking with the preparation of this type of dishes. And one of the first they learned to cook semolina porridge. The first experience of cooking this dish often turns out to be sad: the porridge comes out either too liquid or too steep, it burns, and hard lumps of unpleasant taste come across in it. All these troubles can be avoided by getting the expected result the first time, if you know and take into account a few points.

• Semolina porridge tastes better if it is cooked in milk or at least with its addition. However, when boiling porridge in milk, water is added to it, at least a spoon, which is poured into the bottom of the pan before filling it with milk. This helps prevent the milk from burning. For the same purpose, rinse the pan with cold water before cooking semolina.
• The choice of a pot for cooking porridge is of great importance. Containers with a double bottom have shown themselves best. Due to the lack of contact of the bottom of the inner container with fire, the porridge never burns to it. A saucepan with a thick bottom and a high-quality non-stick coating is also a good choice. Semolina porridge can also be cooked in a slow cooker, it will not burn in it either.
• When cooking semolina porridge in a multicooker, a mixture of water and milk is usually used in various proportions.
• Semolina does not require preliminary preparation, it does not need to be sorted out or washed. It is only important to measure the required amount before the liquid in the pan boils. After all, it will need to be introduced in a thin stream, while stirring the contents of the pan.
• Some housewives deviate from the classic technology of making semolina porridge. They do not pour it into a boiling liquid, but do the opposite. Mix semolina with a small amount of cool water and, stirring, pour part of boiling milk into it. After that, the resulting mixture is already injected into the main liquid, also stirring it intensively.
• If you stir the porridge not with a spoon, but with a spatula or even a whisk, the risk of lump formation in it will decrease.
• Semolina is made from wheat by grinding it. If it is made from durum cereal, it is labeled "T" on its packaging. The letter "M" on the package with semolina indicates that the groats are made from soft wheat. Sometimes the marking "TM" is found. This means that semolina is made from wheat of different varieties, but still it should contain at least 20% of cereals from durum wheat. Common wheat semolina is less useful, but it boils down faster; it is usually used to make porridge.
• The cooking time for semolina can be different, it depends on the ratio of water and milk, the type of wheat from which the cereal is made, and the method of cooking. Semolina is boiled in water for 4–5 minutes, in milk - 7–10, in a mixture of water and milk - 5–7 minutes.
• In a slow cooker, semolina porridge is boiled for half an hour. For its preparation, the "Milk porridge" mode is suitable, and in its absence - any other mode intended for cooking cereals. It can be called "Plov", "Rice", "Krupa", "Porridge", "Buckwheat" or something else. Some housewives advise to deviate from the recommendations of multicooker manufacturers and cook semolina in the stewing mode, arguing that only then it turns out without lumps.
• Semolina porridge tastes better if you cook it with sugar and salt and add a piece of butter at the end. If you want to add jam, raisins or something else to the porridge, they are also put into ready-made or almost ready-made porridge.

Butter, jam and other sweets can be put on a plate of porridge when serving it, and not while it is cooking.

Proportions: cereal to liquid ratio

When cooking cereals, to obtain the expected result, you must exactly observe the correct ratio of cereal and liquid. Often, when cooking milk porridge, milk is added a little more than water. In the case of semolina, this rule is violated: regardless of whether it is prepared in water or milk, the amount of liquid is required the same. However, the more water is in the composition and the less milk, the more viscous the porridge will turn out.

• To obtain semi-viscous semolina porridge (and it is usually made just like that), 10 parts of milk or water are taken for 1 part of cereal.
• To obtain a viscous porridge, the following proportions are recommended: 1 part of cereal to 8 parts of liquid (milk, water, or their mixture).
• If you want to cook a thin porridge, take 12 parts of liquid for 1 part of cereal.

When cooking porridge in a slow cooker the ratio is slightly different: to obtain a thick porridge for 1 part of semolina, take 6 parts of milk diluted with water, semi-liquid - 8 parts, liquid - 10 parts.

Important! Semolina contains a significant amount of potassium, magnesium and phosphorus, it contains a lot of calcium. This makes it useful for strengthening the heart muscle and bone tissue. However, its high phytin content interferes with the absorption of calcium and vitamin D, which is not good for young children.

As the only cereal that is absorbed in the lower part of the intestine, semolina gently cleanses it of mucus and fat. At the same time, it envelops the intestines, which makes it useful for various diseases of the gastrointestinal tract. However, its high gluten content makes it dangerous for children under the age of 1.5-2 years and for the elderly, as well as for those who suffer from gluten intolerance.

Calorie content semolina is 326 kcal, porridge made from it - from 80 to 150 kcal, depending on the recipe used.

Semolina porridge with milk (classic recipe)

• semolina - 20 g;
• milk - 0.2 l;
• water - 20 ml;
• sugar - 5 g;
• salt - a pinch;

Cooking method:

• Measure out the required amount of semolina by pouring it into a container from which it will be convenient to introduce it into boiling milk in a thin stream.
• Pour a spoonful of cold water into a saucepan. Swirl the container until the water covers the bottom with a thin layer.
• Pour in milk, put the pot on the stove.
• Heat the milk over low heat without leaving the stove - the boiling milk runs away quickly.
• When you notice that the milk begins to boil, add sugar and salt to it, stir well. It is imperative to add salt, without it the porridge will be less tasty.
• While stirring the milk, pour semolina into it in a thin stream.
• Cook the porridge for 5 minutes, stirring constantly so that it does not burn and run away. If the manufacturer recommends a longer cooking of porridge, listen to his recommendations - durum wheat semolina needs more time to boil.
• Add oil to the porridge, stir it and remove from heat.
• Cover the pot with a lid and let sit for 5 minutes.

The amount of ingredients specified in the recipe will make a good portion of porridge. If you are cooking for more than one person, the amount of ingredients will need to be proportionally increased, only the same amount of water can be left.

Semolina porridge on the water

• semolina - 25 g;
• water - 0.25 l;
• salt - a pinch;
• sugar to taste;
• butter (optional) - to taste.

Cooking method:

• Measure out the required amount of semolina.
• Boil water, add salt and sugar to it, stir.
• Stir the water by creating a funnel in the center.
• Continuing to stir, slowly pour semolina into the formed funnel.
• Cook the porridge for 4 minutes, stirring constantly.
• Remove the pan from heat, let the porridge brew for 5-7 minutes.

After this time, spread the porridge on plates, put a slice of butter on top.

Semolina porridge with milk and water

• semolina - 90 g;
• vanillin - on the tip of a knife;
• sugar - 40 g;
• salt - 2 g;
• milk - 0.6 l;
• water - 0.2 l.

Cooking method:

• Dilute milk with water, pour into a saucepan.
• Prepare the semolina by measuring the required amount.
• When the liquid in the saucepan boils, add sugar, salt, vanillin to it. Stir.
• Pour the semolina in a thin stream, while stirring the contents of the pan or whisk it with a whisk.
• Cook the porridge, stirring occasionally, for 5 minutes. Remove from heat. Insist covered for 10 minutes, after which it can be served.

Porridge can be supplemented with butter, jam, nuts, or whatever you like with it.

Semolina porridge in a slow cooker

• semolina - 100 g;
• water - 0.3 l;
• milk - 0.5 l;
• salt - 2 g;
• sugar - 40 g;
• butter - 40 g.

Cooking method:

• Pour semolina into the multicooker bowl. Add salt and sugar to it, stir.
• Draw a line around the circle with oil in the middle of the multicooker bowl. This will be the border that milk cannot overcome when boiling.
• Mix cool boiled water with milk, pour dry food with this mixture. Mix carefully.
• Start the Milk Porridge program. If you need to set a cooking time, set it to 30 minutes. If there is no program for preparing milk porridge, select the one intended for cooking cereals.
• Wait for the program to finish.

Porridge can be laid out on plates and served immediately after the end of the program.

Semolina porridge in the microwave

• semolina - 30 g;
• salt - a pinch;
• sugar - 5 g;
• vanilla sugar - 5 g;
• milk - 0.25 l;
• water - 50 ml;
• butter - 30 g;
• almond chips, chocolate chips (optional) - for serving.

Cooking method:

• Place thinly sliced \u200b\u200bbutter in a microwave safe dish.
• Boil the milk mixed with water in a saucepan.
• In a separate container, mix the semolina with vanilla and regular sugar, a pinch of salt. Pour the dry mixture into a bowl of oil.
• Pour hot milk into the dry mixture. Put in the microwave.
• Turn on the stove at maximum power for 5 minutes.
• Stir the porridge. Place in the microwave again and cook for another 5 minutes.

After spreading the porridge into bowls, sprinkle with almond chips and chocolate chips. Other options for serving are possible - it all depends on the imagination of the culinary specialist and his gastronomic preferences.

Semolina with banana

• semolina - 100 g;
• milk - 1 l;
• bananas - 0.3 kg;
• sugar - 60 g;
• butter - 50 g.

Cooking method:

• Remove the oil from the refrigerator in advance so that by the time the porridge is cooked it has time to soften.
• Wash and peel the bananas. Cut them into circles, place in a bowl, mash with a fork.
• Add softened butter to the banana pulp. Beat them together with a whisk or mixer.
• Prepare the right amount of semolina.
• Boil milk, add sugar to it, stir well.
• Continuing to stir the milk, add semolina into it. Cook, stirring, the porridge for 5 minutes, unless otherwise recommended by the manufacturer.
• Put the banana mass in a saucepan with porridge, mix well.
• Remove the pan from heat and leave the porridge covered for 5-10 minutes.

Semolina porridge with banana will surely not leave any child indifferent, and adults should also like this fragrant dish.

Semolina with mushrooms

• semolina - 100 g;
• water - 0.5 l;
• fresh champignons - 0.2 kg;
• onions - 100 g;
• butter - 20 g;
• refined vegetable oil - how much will it take;
• salt, black pepper - to taste.

Cooking method:

• Free the onion from the husk, cut into medium-sized cubes.
• Wash the champignons, dry with a napkin. Cut them into plates.
• Heat vegetable oil. Put onions in it, fry it until golden brown.
• Add mushrooms. Fry them until tender (until the excess liquid evaporates). Salt, pepper, mix. Remove the pan from the stove, but leave the mushrooms under the lid to keep warm while the porridge is cooking.
• Boil water, salt it.
• Preheat a skillet. Pour semolina on it and fry until light brown.
• While stirring boiling water, add semolina into it. Cook the porridge for 5 minutes.
• Add oil to the porridge, mix. After removing the pan from the stove, let the porridge brew under the lid for 5 minutes.

After spreading the porridge on plates, put the mushrooms on top. This dish can be served not only for breakfast, but also for lunch or dinner. If you exclude butter from your meal, you can eat it during fasting.

Semolina is one of the most popular dishes in our country. Many people cannot imagine a family menu without this traditional food. Contrary to popular belief, it is even healthier for adults than for children. If you cook semolina porridge correctly, all family members will surely like it, regardless of their age.

Semolina is a dish known to everyone since kindergarten. Many people do not like it, because they remember the lumps, but if you cook the porridge correctly, add milk and observe the proportions, you get a nutritious product that will have a pleasant taste and aroma.

The benefits of semolina porridge

Any cereal contains a certain set of nutrients, vitamins and minerals necessary to maintain a stable body. With regard to semolina, the following can be said:

• groats are finely ground grain of wheat;
• distinguish between hard, soft and soft grain with hard (therefore semolina is of different colors and sizes);
• the diameter of the grains is 0.25-0.75 ml.

Porridge is nutritious, it quickly saturates the body. It contains a large amount of starch, so it is not difficult to prepare it. The fat content does not exceed 1 g (per 100 g), and it contains no more than 74 calories (without additives). Semolina is an excellent source of carbohydrates 73 g / 100 g.

How many minutes to cook semolina porridge in milk

In the preparation of delicious semolina porridge, a very important condition must be observed - the cooking container must be enameled or non-stick. The stirring process is continuous. After boiling the mixture according to the selected recipe, keep it on low heat for about 2-3 minutes, constantly and preferably quickly, stirring.

Then remove from heat, rearrange on the table, close the lid and let it brew for another 10 minutes. There is also another cooking option - pour the cereal into cold water, stir, boil until it boils, and then on slow heating for another 5 minutes.

Proportions of semolina and milk

In order to cook delicious semolina, which will contain a minimum amount of calories, you will need to cook porridge with a mixture of water and semolina in a 50-50 ratio.

The total amount of semolina selected for cooking (regardless of the grinding) and liquid may be different.

The standard and some classic is the proportion of 7 tsp. 200-250 ml of liquid, the less it is, the thicker the porridge will turn out.

Classic recipe

In order to cook porridge from chopped wheat (semolina) according to the classic recipe, tested by all people from early childhood, to get a familiar taste and consistency, you will need the following ingredients:

• liquid base (milk or a mixture of milk (you can use dry) and water in equal amounts) - only 200 ml;
• semolina (finely ground) groats - 7 tsp;
• sugar or substitute and salt - to taste;
• butter (at the request of the hostess) - 15-20 g.

Cooking time - 8-10 minutes.

Calorie content per 100 g of ready-made porridge - 80 kcal (with additives).

How to cook semolina porridge in milk:

Add butter before serving. You can also add jam, condensed milk or fruits, including dried ones.

How long does it take to cook liquid semolina porridge in milk for a child

Semolina is a great start or end to your day. It allows you to quickly gain weight, which is very important for weak or sick children. To prepare this simple and nutritious dish, you will need to take the following ingredients:

• whole milk (goat or cow) - 120 ml;
• water - 120 ml;
• semolina - 50 g;
• sugar (or any other sweetener) to taste.

The cooking time for porridge is 6 minutes.

Caloric content - 78 kcal.

Cooking steps:

1. Mix milk and water, pour into a container for subsequent cooking;
2. Sift semolina through a strainer;
3. Bring the water-milk base to a boil;
4. Introduce wheat cereal in a thin stream into a container intended for cooking, stirring constantly;
5. Bring to a boil (heat to 100 degrees);
6. Cook after boiling for a short period of 2-3 minutes.
7. Remove from heat and close the lid (leave for 10 minutes);

Add sugar to a serving plate, stir. You can also add some butter.
How to cook semolina porridge in milk without lumps with soaking

An important condition for obtaining tasty semolina porridge is the absence of lumps in the finished dish.

This can be achieved using an unusual technology - cooking in milk with preliminary soaking of semolina.

This process saturates the grains with liquid, which ensures fast cooking and prevents the formation of lumps, even if you stir slowly, not intensively. For cooking, you will need the following ingredients:

• milk (cow or goat - at the choice of the hostess) - 300 ml;
• butter - 15 g;
• semolina - 60 g;
• salt and sugar to taste.

Cooking time is 7-8 minutes.

The calorie content of ready-made semolina per 100 g is 79 kcal.

Cooking steps:

1. Pour milk (without heating) into a container;
2. Add sugar and salt;
3. Pour semolina into milk and leave the mixture for 5 minutes;
4. Stir cereals and milk;
5. Put the container on low heat;
6. While stirring, bring to a boil.
7. Cook for another 2-3 minutes, then remove from heat and let stand for a while under the lid.

Before serving, add a little butter and stir well.

How to cook semolina porridge in milk in a slow cooker

Cooking porridge in milk, in which there will be no lumps, is a difficult task. However, a modern development will come to the rescue of the hostess - a multicooker. To prepare semolina porridge of any consistency, you will need to take the following set of ingredients:

• semolina (any grind) - 110 g;
• milk (skimmed) - 150 ml;
• water -200 ml;
• butter - 20 g.

Also, salt and sugar should be added to taste.

Cooking time is 20 minutes.

Portion calorie content - per 100 g of porridge - 84 kcal.

Cooking steps:

1. In the container of the multicooker, which comes with the device, you should pour the liquid base - water and milk, add sugar and salt there immediately, mix;
2. Put the butter and mix again, add the cereal, stir again so as not to get lumps in the finished dish;
3. Switch on the unit to the “Multipovar” mode (the best option or simply “Porridge”), set the time to 20 minutes.
4. Then open the lid, stir the cooked porridge thoroughly. If it turns out to be liquid, you should leave the container under the lid for another 10 minutes (heating mode).

When serving, you can add a small piece of butter to the plate.

Cooking dietary semolina porridge in milk (no additives)

It is very important to keep track of the figure and calories consumed during one meal, which is why the hostess should write down the option for preparing dietary semolina in her recipe book.

It completely excludes harmful components, but contains dried fruits or honey, which is an additional source of benefits for the body.

To prepare such an easy option, you will need the following ingredients:

• purified drinking water, prepared for use - 400 ml;
• semolina - 2.5 tbsp;
• honey - 10 g (or a handful of any dried fruit, which should not contain seeds);
• salt - just a little.

Cooking time - 5 minutes (cooking), 10 minutes - exposure under the lid.

Caloric content - 69 kcal / 100 g.

Cooking steps:

1. Pour water into a container, put on strong heat, bring to a boil, reduce heating to medium values;
2. Pour (in a trickle with stirring) semolina;
3. Cook on medium heat for 5 minutes (stir without stopping);
4. Remove from heat, add honey, stir, cover.

Before serving, you can garnish the portion with a fresh apple slice or strawberries.

Any housewife dreams that her dish will turn out to be excellent in all respects, from appearance to taste and sensations during meals. As for semolina, it is quite difficult to work with it, since it "likes" to form lumps during cooking.

The following recommendations will help to avoid problems in cooking:

1. Pour cereals slowly, in small portions, in a trickle, constantly stirring the liquid;
2. Pour cereals into hot water to speed up cooking;
3. Use small containers;
4. To add a rich taste, add butter;
5. After cooking, hot porridge should be whipped with a whisk, then it will turn out to be airy;
6. To improve the taste, baked milk should be used.

The next story tells in great detail how to cook semolina porridge in milk.

Milk is the easiest and fastest way to prepare breakfast for the whole family. But it was not there! A couple of minutes at the stove - and half an hour at the sink you scrape the burnt semolina from the sides of the pan. Or trying to get rid of lumps in porridge with a mixer. We will tell you how to properly cook semolina porridge in milk!

The success of preparing semolina porridge with a delicate consistency depends not only on the correct proportions of semolina and milk. We will share with you a recipe for delicious semolina and secrets of how to cook semolina porridge in milk without lumps!

How to cook semolina porridge in milk without lumps

1. Prepare the pot.If you do not want the semolina to burn, rinse the pan with ice water before boiling milk for it.

2. Observe the proportions. To get semolina of medium density, observe the ratio of milk and semolina - 6 tablespoons of semolina per 1 liter of milk.

3. Add semolina correctly.The secret of how to cook semolina porridge in milk without lumps is to introduce semolina after the milk has boiled. In this case, you need to fall asleep slowly, stirring constantly. There is another simple way to cook semolina porridge in milk without lumps - before adding semolina to boiling milk, moisten it with cold water.

Semolina porridge with milk (Recipe for delicious semolina with photo)

How to cook semolina porridge in milk: proportions of semolina porridge in milk

You will need:

• 500 ml of milk;
• 3 tbsp. tablespoons of semolina;
• 1 tbsp. a spoonful of sugar;
• a pinch of salt;
• 1 tbsp. a spoonful of butter;
• a handful of berries.

Preparation:

1. Rinse the pot with ice water. Pour milk into it, put on low heat and bring it to a boil.
2. Add a pinch of salt and sugar to the milk.
3. Pour semolina in a thin stream, stirring constantly.
4. It takes about 5 minutes to cook semolina in milk, until the cereal swells completely, with constant stirring.
5. Add oil to the finished porridge and mix thoroughly. For a more airy consistency, you can whisk it.
6. Divide the semolina into bowls and sprinkle with berries on top.

Now you know how to cook semolina porridge in milk without lumps. You can find more recipes on our website at the link below.

Semolina porridge is a porridge from childhood that many of us stopped using in adulthood. There may be several reasons for this phenomenon, but those who consider semolina porridge tasteless are deeply mistaken, simply because they do not know how to cook it correctly. After all, semolina porridge requires a special approach to itself, and if the hostess masters a couple of simple secrets, she will be able to prepare a real dessert from healthy and satisfying semolina.

Semolina porridge - general principles and methods of preparation

In a few words about semolina: semolina is a "by-product" obtained by grinding durum wheat into flour. Despite the fact that semolina does not store a large amount of vitamins, fiber and microelements, it contains about 70% of easily digestible carbohydrates and a lot of protein - this makes the product more satisfying and energy-supplying.

In addition, semolina porridge cooks very quickly, due to which the nutrients contained in it are practically not destroyed. And milk, combined with fresh berries and fruits, will help to increase its nutritional value even more. For those who follow the figure, semolina porridge is often not recommended, and for those who suffer from gastrointestinal diseases, it can become a real savior, because, having a mild enveloping effect, porridge helps to calm gastritis, eliminate pain in case of peptic ulcer and intestinal colic.

The main secret that will make the semolina porridge adorable is that it should never be boiled in water alone. So it will turn out bland and almost tasteless. If you want to reduce its calorie content, dilute milk with water (for example, 70 x 30 or 50 x 50). Here you should take into account the fat content of milk, so choose the proportions according to your own taste.

An equally important point is the amount of semolina poured in per liter of liquid. As a rule, many are mistaken in proportional accuracy, as a result - the semolina is spoiled. To prevent such an incident from happening, add only six tablespoons of semolina to a liter of boiling liquid. Initially, the porridge may seem somewhat liquid, but, believe me, it will quickly acquire an optimal consistency.

The third rule, which should always be adhered to when cooking semolina porridge: the cereal must be poured only into boiling liquid and only in a very thin stream, constantly stirring the porridge. To improve the taste, salt, sugar and butter are added to it. The first two ingredients are placed before the liquid boils, and the last one at the very end, after the semolina boils. By the way, do not overexpose it on the stove for too long, put the oils in - close the lid and let it simmer with the stove off for 3-5 minutes, and, voila, delicious porridge is ready!

Semolina porridge - food preparation

In order to cook delicious porridge, you should carefully consider the purchase of the main ingredient - semolina. First of all, pay attention to the uniformity of the cereal color. The color in this case is the main indicator of its quality: all grains should be the same and monochromatic - cream or yellowish, as well as without foreign inclusions.

We choose only fresh milk for semolina! Even the slightest acidification is unacceptable! The same goes for butter: it should be fresh, uniform in color and not rancid.

Semolina porridge - the best recipes

Recipe 1: Classic semolina porridge in milk with dried fruits

Semolina prepared according to the classic recipe turns out to be very tender, sweet. And the dried fruits included in its composition will add spice to the dish. This porridge will certainly please all family members.

Ingredients: (for 500 ml of liquid)

- 300 gr. milk
- 200 gr. water
- one third of a teaspoon of salt
- tea l. Sahara
- a handful of raisins (or any dried fruit)
- 50-100 gr. butter

Cooking method:

1. Mix the milk with water and place the mixture on the stove. Make sure not to run away (milk boils pretty quickly). After boiling, put salt, sugar, mix.

2. We begin to pour semolina in a thin, thin stream, constantly stirring the porridge so that no lumps form. Then we wait until the dish boils, remembering to continue stirring.

3. As soon as the semolina boils, put butter and washed dried fruits in it, turn off the stove, close the lid and steam for about ten to fifteen minutes. We serve delicious treats only hot!

Recipe 2: Semolina "Guryevskaya"

The famous Guryev porridge is a real masterpiece. Even those who do not like semolina cannot refuse it. We advise you to definitely cook it in the near future, you will not regret it!

Ingredients:

- 1.25 liters of milk (fat content from 3.2 to 4%)
- half a glass of semolina
- 500 gr. mixtures of nuts (walnuts, cedar, hazelnuts)
- 10 pieces. bitter almonds
- almond essence - four drops
- half a glass of sugar
- half a glass of any red jam
- 70 gr. butter
- cardamom pod
- two tsp. cinnamon
- to taste of star anise

Cooking method:

1. Pour the peeled nuts with boiling water for three minutes and peel them. Next, dry them in the microwave (oven) and grind them in a mortar. Pour crushed nuts with water in a proportion of 1 teaspoon of water per 1 table. lies. nuts. We mix.

2. Prepare milk froths. To do this, pour the milk into a cast-iron (or enameled) dish, put it in a preheated oven and begin to remove the froths as they form. In total, we need 15 foams.

3. In the remaining milk, boil the semolina, guided by the above rules, add sugar, nuts, mashed spices to it, spread the butter. We mix everything.

4. Pour a little hot porridge into a high-sided refractory pan with a layer of up to 1.5 cm and cover it with foams, pour in some porridge again and cover with foam again. In the penultimate layer, put a little red jam, as well as star anise.

5. Close the pan with a lid and put the dish in a preheated oven (up to 150 C) for five to seven minutes. After taking out, pour it with the remaining jam and sprinkle with a layer of crushed nuts. Guryev's semolina porridge is ready! Serve to the table in the dishes in which it was cooked.

Recipe 3: Semolina with banana and chocolate

This dish can be safely equated with a dessert and cooked not only everyday, but also for a holiday. Your child will be delighted with such a sweet porridge and will ask you to cook it every day. With such a frequency, of course, you should not get carried away, but from time to time you can pamper your kids with it.

Ingredients:

- 500 gr. not too fat milk
- three tables. tablespoons of semolina
- one banana
- 70 gr. chocolate
- a tablespoon of sugar
- 60 gr. butter
- a pinch of salt (optional)

Cooking method:

1. Boil the milk, throw a pinch of salt and sugar into it. We mix. Pour semolina in a stream (as described in the first recipe) and cook in the traditional way.

2. Cut the banana into small cubes, and three chocolates on a medium grater. After boiling semolina, put the butter in it and hold it on the switched on stove until it dissolves. Then put the chocolate, bananas and mix well. Turn off the stove, steam the dish for several minutes (about 10) and serve. Bon appetit, everyone!

Semolina porridge - useful tips from experienced chefs

- Instead of ordinary milk, ghee can be added to semolina porridge, diluting it with water if desired. This will make it even tastier. The same goes for butter;

- Semolina should be eaten hot or warm. Cold porridge loses its taste. It is also not recommended to heat it up, but it is very possible to improvise with it. For example, make an excellent semolina casserole by adding a couple of eggs, fruit, cottage cheese, butter and bake in the oven.