Semolina Pudding coated with toasted breadcrumbs

 

Despite the strange name, this is light and easy to prepare when you need a quick snack.

Semolina pudding coated with toasted breadcrumbs

via No Salty

Ingredients

For pudding

500ml Milk

5-6 Tbsp semolina flour (used 6 Tbsp)

3 Tbsp sugar

1 sachet x 8g vanilla sugar

grated zest of 1 lemon

bread crumbs

oil for toasting

To serve

powdered sugar+powdered cinnamon , for sprinkling

Jam of your choice

Method

1) In a sauce pan, mix together semolina flour and both types of sugar. Gradually pour in cold milk, mix ensuring no lumps.

2) Cook mixture on low heat by stirring continuously until thicken like pudding. Mix in zest of lemon. Pour onto a dish sprinkled with a little water to cool and to set. You can set it in the fridge as well.

3) Start toasting breadcrumbs with a little oil in non-stick pan. When bread crumbs is well toasted let it cool.

4) When pudding is set and able to cut into cubes, roll the cubes onto the cooled bread crumbs. Serve with some sprinkled powdered sugar, cinnamon and your favourite jam.

Salty shortbread

Salty Shortbread 

Source : No salty
Time : kneading + freeze 30 mins. + bake 20 mins. + rest 1 hour


Ingredients

For dough
200gm butter, melted - warm not hot!
100ml whipping cream
375gm plain flour
2 egg yolks
8gm salt

For Toppings
1 egg yolk, for egg wash
seeds of choice (sesame, poppy, sunflower) or
grated cheese

Method
1) In a bowl, combine salt and plain flour and set aside.
2) In another bowl, mix warm melted butter with whipping cream and egg yolks. Add in the flour/salt into wet mixture. Knead until just come together. Do not over knead!
3) Roll out dough to about 0.5 to 1cm thickness, depending on your liking. Place on a sheet and let it set in freezer for 30 mins.
4) When dough has been rested for 10 mins. Start pre-heating the oven at 200°c.
5) Remove dough from freezer after 30 mins. and let it defrost a little. Cut dough into desired shapes and sizes. Glaze with egg yolk, sprinkle with your choice of topping(s).
6) Bake in pre-heated oven for about 20 mins. or until golden brown and crispy.
7) Let it rest for at least 1 hour before serving.

Failed cake turned into Biscotti

Deep-fried Hungarian Lángos dough Burger!!!

Spinach stir fried

Finally the season for spinach is here!! Because my husband's favourite way of eating spinach is the Hungarian style főzelék, i.e. in sort of a thick pureed soup, I've cooked it that way most of the time.

On this occasion, I've cooked my portion separately and simply since I'm getting signs of lactose intolerance.

Spinach stir fried
Serves 2 or 1 x 2 meals

Ingredients
200gm Spinach, fresh with stalk
1 clove garlic, minced
1/2 piece of dried chilli, flaked
cooking oil
seasoning :- salt or soy sauce, pepper
toasted sesame seeds, for garnishing

Method
1) Wash and dry spinach thoroughly. Set aside.
2) Heat a little oil in a wok. Sauté garlic & chilli flakes until fragrant.
3) Quickly throw in the spinach and stir fried until wilted. Add seasoning and cook for just a few seconds and dish up.
4) Garnish with toasted sesame seeds, and eat while it is hot!

Quick Pork & Noodle soup

A rather quick noodle soup for when the days you want something really simple.

Quick Pork & Noodle soup
4 pax

Ingredients

Soup base
1 inch ginger, bashed
1 stalk spring onion, bashed
1 garlic, bashed
a little oil
Root vegetable (I used parsley root, celery root)
1.5 litre water
salt, to taste

Noodle
4 pkts x 60g pho instant noddle
2 sachets seasoning from instant noodle

Protein
200g Pork liver, sliced thinly
200g Minced pork, seasoned and form into meat balls

Garnish
toasted sesame
spring onion , chopped

Method
1) In a soup pot, saute bashed garlic, ginger and spring with a little oil for a few minutes. Peel and chop up root vegetable in small pieces for faster cooking. Add water to the soup pot and the root veg., Let it boil and simmer til root veg. is soften.

2) Prep. protein. When soup base is ready, throw in the meat balls to cook. When it is cook, start putting in the noodles. and liver. Be careful not to overcook the liver.

3) Serve immediately  sprinkle with toasted sesame and spring onion.

Happy Easter!