Semolina gnocchi

Melt in the mouth semolina gnocchi

This dish gives me calcium for my day's needs!

This dish was so delicious , I wish I had made this earlier. It was a disservice to my family who love all things dairy and my calcium deficient bones.  But when I realized to my dismay that I have lost more than 1 cm in  height, I think a re-evaluation in my diet is in order.

Apart from the time waiting for the semolina mix to cool,  it was an easy and quick dish to make. This is a perfect make ahead party food which will make me look like a kitchen goddess ( think of me in apron serving a seemingly complicated dish )

Before I go on to daydream how I can impress my guests, here’s what I did.

Serves 4.

Ingredients :

Combine A : 200g semolina flour, pinch of cinnamon , pinch of salt flakes

Combine B : 3 egg yolks, ½ cup of grated parmesan, 40g softened butter

Combine C : 2 cups of milk, ¼ cup of cream,  10 Tbsp of blue cheese

Others : 3 cups of milk, , 1 cup of grated parmesan,

Method :

In a medium pot, bring the milk to a boil.

Immediately, pour in contents A ( semolina, cinnamon, salt ) in a steady stream.

Reduce heat to medium.

Stir constantly until contents pull away from the sides of the pot, about 5 minutes.

Remove pot from the stove.

Stir in B ( yolks, cheese, butter ) until batter is homogenous.

Line a baking tray.

Spread the thick batter to ½ inch thick. Work fast because the semolina sets quickly.

Leave to cool.

Prepare an oiled baking dish.

Use a biscuit cutter, dip in water and cut out the set semolina.

Transfer cut out semolina to an oiled baking tray. Repeat until the tray is covered with cut out semolina.

Pour C ( milk, cream, blue cheese ) over the semolina. Spread the parmesan over the tray.

Bake from cold oven, 180C for 40 minutes or until sauce is bubbly  and cheese garnish is browned.

Let it cool for 5 minutes before serving.

Sugee, Semolina Cookie

Super crunchy sugee cookies

I marvel at the wonderful world of the internet. There is always something to be learned and keeping abreast of things has become such a cinch with online  information.

When a fellow  blogger  commented that she used semolina to make sugee  but not semolina ravioli,  it was my turn to be enlightened.  Now, here's yours truly who's a baking noob, so some googling ( does it even have this word  ) was called for.

I am new to the world of sugee but the beneficiaries of my experiment loved it so it looks it has something good going on with this recipe.

129g unsalted butter, softened

1 Tsp vanilla extract

60g fine sugar

100g plain flour

75g semolina flour

1/4 tsp fine salt

35g finely ground peanut / almond

Method :

Preheat oven to 180C.

Grease a 10 inch baking tray.

In a medium bowl, combine semolina, salt and nut meal. Mix and set aside.

Whisk to break up butter. 

Whisk in sugar and vanilla extract. Beat until butter mixture lightens, about 3 minutes.

Sift flour over butter mix and stir to combine.

Add semolina flour and whisk with a pair of chopsticks.

Chill the batter for about 10 minutes.

Using a teaspoon, drop the cookie dough onto the baking tray. Make room between cookies because they expand while baking.

Baked in a preheated oven at 180C for 13-14 minutes.

Leave the cookies in the oven with door ajar for another 2 minutes.

Let the cookies cool on the tray for 5 minutes before removing them.

Cool cookies completely  before storing them in airtight containers.

This recipe is adapted from The Little Teochew who adapted it from here