Semolina porridge is very tasty, air dish! And let some nutritionists say that it practically doesn't contain nutrient elements. Unless you will be able to refuse in pleasure to eat to yourself a plate of the porridge loved since childhood? And recipes for a dish a set – select according to taste!
It is required to you
- For traditional porridge:
- two glasses of milk (400 ml);
- semolina
- 4 tablespoons (~ 50 ml);
- salt to taste;
- sugar to taste;
- jam
- raisin
- fruit;
- For porridge on a condensed milk:
- semolina - 4 tablespoons;
- condensed milk (to part with water up to 400 ml).
- For porridge with vanillin and lemon zest:
- milk - 2 glasses;
- semolina - 4 tablespoons;
- vanillin;
- lemon zest.
- For porridge on apple juice:
- apple juice - 2 glasses;
- semolina - 2 tablespoons;
- sugar - 1 tablespoon.
- For porridge with leaves of a nettle and cabbage:
- semolina - 40 g;
- nettle leaves - 50 g;
- cabbage leaves - 50 g;
- salt to taste.
- For ""The Guryev porridge"":
- milk - 1.25 l;
- jam;
- desi - 2 tablespoons;
- nuts - 500 g.
Instruction
1. Pour milk in a pan, bring almost to the boil. That milk didn't escape, pour a little cold water on a bottom. As soon as milk begins to begin to boil, lower fire to minimum. Constantly and very quickly stirring slowly, a thin stream fill semolina in a pan. So you will avoid formation of those unpleasant lumps. Salt a little and add sugar to your taste. In 5 minutes, porridge is ready. Add a desi.
2. Milk on which you cook porridge can be replaced with a condensed milk. Of course, it is necessary to dilute it with water. Dilute to your taste that it wasn't too sweet.
3. Instead of sugar it is possible to add various jam, raisin or fruit to porridge. It is necessary to put them in porridge to taste. You watch that the dish didn't become excessively sweet.
4. Try to add vanillin and a little lemon zest to milk. Such porridge can be cooked slightly longer. On density practically cream will turn out. A smell and taste at this porridge just excellent!
5. Make semolina porridge not on milk, and on apple juice. It turns out very originally and tasty. Take 2 glasses of juice. Heat it practically to boiling. Pour a thin stream 2 tablespoons of semolina and 1 spoon of sugar. You cook porridge until ready.
6. If you want to surprise house with an unusual dish, make semolina porridge with a nettle and a white cabbage. Take 50 g of leaves of a nettle and cabbage. On a bottom of a pan lay out cabbage leaves. From above fill a layer of semolina, about 20 g. Then put a layer of leaves of a nettle. Again fill 20 g of grain. Fill in products 100g of the salty boiling water, you cook 10-15 minutes. Add a desi. Give to porridge will grab.
7. The found "Guryev porridge" will become decoration of your table. Take for its preparation 1.25 l of milk, a half-glass of semolina, 500 g of nuts to your taste. It can be the filbert, walnut or pine nuts. Also it will be required to you a half-glass of sugar. Take still your favourite jam and 2 tablespoons of a desi. Clean nuts from a shell. Fill in with boiled water for 2-3 minutes. Clean from a thin skin, dry. Istolkite nuts in a mortar, adding on 1 teaspoon of warm water to each tablespoon of nuts. Prepare dairy skins. For this purpose pour out milk on a frying pan, put in an oven and remove ruddy skins. You need about 12-15 skins. On the remained milk cook thick semolina porridge. Add to it nuts, sugar, oil. Mix everything. In the enameled frying pan with high edges layers lay out porridge and skins, I alternate them. Add jam to the last layer. Put for 10 minutes in previously warmed, but switched off and already cooling down oven. From above strew ready porridge with nuts.