Is semolina for breakfast too boring? Transform it from an ordinary dish into a hearty dessert that neither an adult nor a little fussy will refuse. Indulge your homemade ones, make a semolina omelet and serve with sugar or milk sauce.
Semolina omelet
Ingredients:
- 0.5 liters of milk;
- 8 chicken eggs;
- 200 g semolina;
- 120 g ghee;
- 4 tablespoons Sahara;
- 1/4 tsp salt.
Pour the milk into a small saucepan or saucepan, place on the stove and heat over medium heat, not boiling. Add sugar and stir in the white liquid until it is completely dissolved. Dip there 20 g of ghee, throw in a pinch of salt and add semolina in small portions with constant stirring. Wait for the porridge to thicken well within 10-15 minutes, put it in a deep plate and cool until warm.
The omelet will turn out to be more homogeneous and beautiful if you beat the yolks and whites separately, and then combine them into one mass.
Crack the eggs into a bowl and beat thoroughly. Vigorously stir the egg mixture into the semolina and add another 20 g of butter. Melt the remaining butter in a skillet, transfer the prepared mass into it and cook it at medium temperature until a thick brown crust forms on the bottom. Gently turn the pancake over with two wide scoops and fry the semolina omelet until tender. Remove from heat, cut into pieces or mash with a spoon, sprinkle with sugar and serve.
Semolina omelet in milk sauce
Ingredients:
- 1 tbsp. milk;
- 3 chicken eggs;
- 160 g semolina;
- 40 g of butter;
- 1 tsp dried lemon peel;
- 2 tbsp. Sahara;
- 1/4 tsp salt;
- vegetable oil;
For the sauce:
- 0.5 liters of milk;
- 1/3 tsp vanilla sugar.
- 1 tbsp. Sahara;
Pour the semolina with milk for 1 hour, let it swell properly. Remove the butter from the refrigerator 40 minutes before cooking. Mash it with yolks, lemon zest and sugar using a whisk or mixer. Salt the porridge obtained after soaking, mix it with whipped proteins and butter mass.
During fasting, cow's milk can be replaced with soy or coconut milk, and butter - with sunflower oil.
Preheat oven to 180oC. Grease a baking sheet with vegetable oil and spread the prepared mixture on it in a layer about 1 cm thick. Bake the omelet for 20-25 minutes, until it sets and acquires a brown crust. Cool it to room temperature, cut it into rectangles and place in a skillet with high sides. Make a sauce with milk and two types of sugar, pour it into a bowl, and simmer over low heat until most of the milk gravy is absorbed.
