Prepare appetizing and very tasty dessert for breakfast. Gentle semolina cutlets will give you cheerfulness and good mood. It isn't difficult to make them at all, and products all available.
It is required to you
- Semolina cutlets with kissel:
- - 6 tablespoons of semolina;
- - 160 ml of milk;
- - 2 tablespoons of granulated sugar;
- - 2 tablespoons of starch;
- - 3 eggs;
- - 120 g of bilberry (+ 310 g of berry mix);
- - it is a little desi;
- - 1.5 articles of bread crumbs.
- Semolina cutlets with carrots and apples:
- - 7 pieces of carrots;
- - 5 ripe apples;
- - 1 articles of a fresh milk;
- - 3 tablespoons of a desi;
- - 5 tablespoons of semolina;
- - 2 eggs;
- - 3 tablespoons of bread crumbs.
- Semolina cutlets in an oven:
- - 550 g of thick semolina porridge;
- - 2 eggs;
- - 70 g of sugar;
- - it is a little flour and vegetable oil.
- Semolina cutlets with raisin:
- for semolina porridge:
- - 210 g of semolina;
- - 260 ml of milk;
- - 170 ml of water;
- - 1.5 tablespoons of sugar;
- - salt to your taste.
- For cutlets:
- - 310 g of thick semolina porridge;
- - 160 g of flour;
- - 3 eggs;
- - 60 g of a desi;
- - 160 g of dark raisin;
- - little vegetable oil.
Instruction
1.
Semolina cutlets with kissel
Make kissel. In a pan pour water, boil it, add the washed-out berries there. You cook them about 5 minutes. Until berries cook, pour out sugar, mix everything. Add 2 tablespoons of starch to a glass of water, prevent. Then in berry weight pour in starch and carefully stir. Dense kissel turned out. Remove from a plate.
2. Cook semolina. Accurately enter grain into the boiling milk, prevent, lumps shouldn't be. You cook porridge until grain completely is dissolved. Remove porridge from a plate, let's it bulk up and cool down. When semolina cools down, shift it in a bowl, break eggs there, mix to homogeneous mass. Moisten hands, take a little semolina, create cutlets and roll in them in bread crumbs. Kindle a desi in a frying pan, lay out the received cutlets there, fry them on small fire to a ruddy crust. Periodically overturn. Serve a ready-to-eat meal with kissel.
3.
Semolina cutlets with carrots and apples
Wash up carrots, clean it. Rinse apples, remove at them a core. Then thin straws cut apples with carrots. In a stewpan warm milk, add oil and the cut carrots. You extinguish all 5 minutes on small fire. Then lay out apples, semolina there, salt, pour sugar. Extinguish 3 more minutes, remove ready mix from a plate. Add some egg there, carefully mix. You stick together cutlets, roll in them in crackers and place on a frying pan with the kindled oil. Fry cutlets 4 minutes from each party to a golden crust. Serve a ready-to-eat meal with fresh sour cream.
4.
Semolina cutlets in an oven
In semolina porridge break eggs, add granulated sugar. Properly mix everything and create round cutlets. Then roll in them in flour and lay out on a baking tray (previously lay it an oil paper). Bake cutlets to a ruddy crust at a temperature of 180 wasps. Serve the dish on a table with fragrant honey, condensed milk or sour cream.
5.
Semolina cutlets with raisin
Cook semolina porridge on milk and water. Then let's it cool down a little, properly mix. Break eggs there, salt, add sugar and butter, stir to uniformity. Carefully wash out raisin, shift in a bowl and fill in with boiled water, leave for 17 minutes. Then accurately drain water, lay out the steamed-out raisin in almost ready dough for cutlets and mix.
6. Gradually add flour there and knead dough. Then you stick together cutlets. In a frying pan warm vegetable oil and fry cutlets from each party till golden color.