My love to this wheat started when big producers came out with idea of selling semolina based dessert on supermarket shelves. Before that, I only knew semolina from my childhood, where was appearing suddenly like in the horror movie, as a breakfast in nursery school. The worst part of this story is, they dared to serve it with overcooked pasta and I still remember this disgusting smell. As my mum is a person who's always late everywhere, most of the times I didn't make it for breakfast (thank you mum) so I could avoid a drama of eating this weird dish.
Today, I absolutely love semolina pudding. I realized this simple and beautiful dessert is also filling, healthy and can easy replace your morning porridge. I don't buy it in supermarkets anymore, as I home I have endless possibilities of flavors. Today I felt like lavender and I promise you, his pudding is far from traumatic dish from my childhood. Soft lavender, sweet honey and crushed pistachios nuts. Can't ask for more.
Lavender- Infused Semolina Pudding
(makes one portion)
130 ml milk ( I used skinny cow's milk, but for vegan option feel free to us oat or nuts milk)
Half of tsp dry lavender
3 tsp semolina
2 tsp liquid honey ( for vegan option use golden syrup or sugar)
Garnish
6 crushed pistachios
2 tsp liquid honey (for vegan option use golden syrup)
In a small saucepan, stir together the milk and dry lavender. Place it over the medium heat, and let it simmer for around 10 minutes. Pour the lavender-infused milk through a sieve(to get rid of dry lavender] into small cup. Bring milk back into small saucepan, add semolina and liquid honey, and place it over medium heat. Stir until thickens, shouldn't be longer than 2 minutes. Put in the small bowl, or like I did, small tea cup. Leave it in the fridge overnight, just to make sure it has desired consistency. When ready, loosen the edges with small paring knife, turn it upside down on a serving place. Pour 2 teaspoons of honey and garnish with crushed pistachios.
No comments
Post a Comment