Dishes from semolina: recipes and cooking secrets

Semolina is still used by the majority only for the preparation of cereals. Being mistaken about the indisputable benefit of semolina, society still uses it as an introduction of complementary food for babies.It is also an indispensable dish for breakfast in kindergartens, despite the fact that it can hardly be called a favorite dish among most children of preschool age.

But this cereal has one indisputable plus - appropriate compatibility with other various products (it can be cooked with meat, and with any berry jam), thanks to which semolina has a wide scope of application: from baking and desserts to cooking dishes. In numerous author's recipes, it is used as the main product, and the auxiliary ingredient.

We have already noted that traditionally, being considered a dairy product, semolina has always been a leader in the top of the most useful products. Moreover, having a low level of fiber, it is easily absorbed by the digestive tract.

If we talk about the benefits of low fiber, this fact is indisputable in our day. As for the alleged undoubted benefits of semolina porridge, then, being subjected to numerous studies, today it is being questioned because of the gluten contained in it, which can cause allergies in certain cases. But despite the above fact, semolina has found its application in other more useful dishes, which in skillful hands become a real masterpiece of culinary art.

It is mainly about desserts on semolina porridge (creams, puddings), where a large amount of sugar, various dyes, flavors are added to the main carbohydrate product, that is, semolina porridge, which makes the dish especially high-calorie.

As for semolina, then, cooked in water without adding oil and enriched with fresh berries, it does not harm even people on a dietbut, on the contrary, it will saturate for a long time, endowing the body with vitamins of fresh berries, and will diversify the diet. Flour products using decoys have the greatest benefit, rather than without it, because the fats contained in the flour (about 2 grams per 100 grams of the product) "dissolve" in practically "defatted" semolina (about 100 grams about 1 gram).

We noted some moments of dishes, where cereal is the main ingredient, but it is equally often used as an auxiliary ingredient.

If you touch on the above aspect, the second main application of semolina (after cereal) is associated with the preparation of cottage cheese casseroles, where semolina is added to give the dish some looseness and volume. Such casseroles do not have negative sides that negatively affect the human body. First, the main ingredient is cottage cheese rich in calcium; secondly, the dish is not fried in butter, and baked in the oven, which eliminates the formation of cholesterol, clogging our vessels. Kohl talking about frying, it is useful to note that it is allowed to use semolina as a breading, for example, for fish, meat cutlets and cheesecakes. In this case, it even has an advantage over rusks and flour for two main reasons:

• absorbs much less oil than crackers;
• does not burn like flour.

Guided by fantasy, you can make new and interesting dishes from semolina, and thanks to the wide development of technology today, this can be done in various ways:

• on the pan;
• in the slow cooker;
• in the microwave;
• bake in the oven.

Modern pans, endowed with a non-stick coating, allow you to cook a dish without adding oil, moreover, without overcooking it. It produces low-calorie, almost fat-free, compared to frying in butter, cheesecakes, burgers, zrazy and meatballs.

Using the oven in the preparation of most dishes as well as cooking in non-stick pans makes food less calorie. At the same time, in the oven, due to a uniform supply of heat, it is recommended to prepare fairly voluminous dishes, while the pan is suitable, for example, for chops characterized by subtlety.

And finally, a relatively new development in the development of technology - multicooker. It is convenient in that it allows you to cook this or that dish without much hassle. And semolina is no exception. It is important to note that porridge cooked in a similar way never has lumps, its structure is always homogeneous. If your device does not have a menu "Porridge", then the "Rice" key will fit perfectly. For liquid or medium density consistency porridge, you can lay all the necessary ingredients at the same time.

For lovers of thick porridge products are laid in two stages: first, we bring in milk and butter, choose the “Pasta” mode, which takes a little more than five minutes to prepare; after the expiration of the required time, add the cereal and cook until the signal indicates readiness.

The microwave, although it does not allow to prepare a dish for a large family, but thanks to it, without any special efforts, in a matter of minutes (from 2 to 5 depending on the power), you can prepare a portion of porridge. For cooking other dishes from the cereals in question, the oven is not suitable.

In addition to traditional cereals and mannica, many unusual dishes can be prepared from the cereals in question. We present to your attention only those most interesting recipes that are prepared in a hurry.

• Your children will be delighted if you cook with them bread based on semolina in the form of Kolobok - the hero of the fairy tale of the same name. To do this, you need to make a brew: for 100 grams of water we take 2 grams of yeast and 90 grams of flour. When the sponge is suitable, prepare the dough, adding to it 130 grams of semolina, 100 grams of flour, 100 grams of warm water and a teaspoon of yeast. After increasing the dough in volume, form it and send it to the oven for 30 minutes.

• For lovers of curd dishes You can take note of the recipe for cooking lazy dumplings, where the flour is completely replaced by semolina, which in the finished dish helps preserve the taste of cottage cheese. Cooking based on 200 grams of cottage cheese a little over 4 tbsp. spoons of semolina, 1 egg and salt with sugar to taste. After combining the ingredients, leave for 30 minutes for the croup to swell, after which we form small balls and cook for about 5 minutes.

• For dessert You can make semolina pudding. Mixer, beat the semolina porridge (allowed to use the rest from breakfast) with condensed milk and butter, which must be real and not less than 82% fat. At 200 grams of porridge will need 100 grams of oil and 100-150 grams of condensed milk. The proportions may vary depending on the desired consistency. Decorate the finished pudding with berries, coconut flakes or poppy seeds.

How to make pancakes from semolina, you will learn from the following video.

So, semolina is a product of wide compatibility, allowing to experiment with ingredients and taste. Today on the Internet you can find an uncountable number of recipes for the use of semolina from truly popular to the author. But even with such a wide prescription abundance, each housewife, thanks to the neutral taste and aroma of the cereal, will be able to find her original application: from cooking to sprinkling (sprinkled with a decoy pan, so that the dish does not burn) or, so to speak, loosening making a structure, for example, casseroles and muffins, loose).

If we talk about the pursued goals in the preparation, then you should pay attention to a few simple tips:

• if the dish should be to the maximum diet, then use non-calorie combinations for cooking (semolina on water, cooking without oil);
• you need to cook something useful for the body - combine semolina with berries, fruits, nuts and honey;
• To minimize the negative effects on the body of already fatty products, replace, for example, breading from flour or crackers with semolina.