Many people associate semolina with unpleasant memories of their childhood when they were in bed with a cold and were forced to spoon up slimy semolina pudding. However, semolina is wronged - it is not only a very versatile food, but also healthy. Semolina is basically nothing but tiny bits of grain that are produced when grinding.
Types of semolina
Depending on which grain is used, one differentiates:
- Soft wheat semolina, with which the typical semolina pudding, but also semolina dumplings, semolina dumplings and various desserts are prepared
- Durum wheat semolina suitable for bulgur or pasta dough
- Maize semolina used to make polenta
The semolina is divided into three classes depending on how much it has been ground: coarse semolina, medium semolina and fine semolina.
Semolina: production and processing
In the conventional production of semolina, the grain is first carefully cleaned. For this purpose, first coarse impurities and damaged grains are removed. A scrubber then removes stubborn dirt. Thereafter, the cereal grains are ground with large rollers. In the case of several passes, the rolls are set more firmly each time so that the grains are initially ground only very coarsely, then finer and finer. After each grinding process, the semolina is screened out so that flour and fine dust particles can be sorted out.
More gentle is the production of organic semolina, which is available in the natural food trade. In contrast to conventional semolina, it contains parts of the husk and seedling. This does not make the natural food semolina a whole grain product, but it is much more valuable and healthy than commercial semolina. In comparison, it contains a multiple of minerals, vitamins and fiber.
Although there are many different varieties of cereal product, fine soft wheat semolina is what is usually understood as semolina. From it can prepare a variety of tasty food, which is why there are also a variety of semolina recipes. In addition to the classic semolina pudding, semolina fans also enjoy semolina pudding, semolina dumplings or semolina soup.
Also, a semolina pudding diet should be. Semolina porridge not only tastes good for babies, but also represents a healthy alternative to hearty desserts or desserts for adults. Properly prepared and skilfully refined, a real semolina pudding has nothing in common with the slimy soup that many had to choke off as children. Here is a classic semolina pudding recipe for two people to make yourself.
Semolina pudding recipe
Ingredients for a recipe with semolina pudding. Healthy and tasty:
- 70 grams of soft wheat semolina
- ½ liter of milk
- 1 tbsp butter
- 1 egg
- 1 tablespoon of sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 1 teaspoon cinnamon
First heat the milk with the pinch of salt. In the meantime, separate the egg and beat the egg whites until frothy. Once the milk has boiled, remove the pot from the heat and add the semolina with constant stirring. Then stir in the sugar with the whisk. Now the semolina porridge has to rest for about three minutes to swell.
If the porridge is viscous and creamy, stir in the egg yolk, then the butter. Finally, carefully fold in the egg whites, spread the porridge on two plates and sprinkle with cinnamon. Serve with fresh or pickled fruit.
If you like, you can also mix the semolina pudding without milk and use water instead. Then you should at least add a dash of cream, because without any fat tastes of semolina pudgy.