Natco Semolina Fine 1.5kg

Product Information

Semolina Flour: There's both fine and course semolina. This recipe is best made with fine semolina. Course semolina is more widely available in some countries (like the UK). Should you not be able to find fine semolina, process course semolina in a bullet blender or coffee grinder until it has a fine and silky consistency. The amount of semolina pudding this recipe yields, is enough for a deep dish (2-inch) x 9-inch round pan. You can even add 2 tablespoons of cocoa and mix them in the cream once you take it off the heat. This way you can make a delicious chocolate pudding. Or even bake the pudding together with a pie crust and make a delicious and creamy chocolate pie. Sesame seeds - these are the essential characteristic of this Sicilian Semolina Bread and add a delicious nutty flavor. You’ll find these in most grocery stores. Semolina (also called Sooji or Rava) is the flour of durum wheat, which is a hard kind of wheat. Semolina is not over-processed despite being fine. The fine semolina flour can be used as a replacement for maida in making pastas and noodles too. It is extremely rich in fiber, protein and Vitamin B. Not only does it help you lose weight, it is also extremely beneficial for your digestion and heart health. Indus Fine Semolina can also be used to make the extremely healthy breakfast dish called Upma. Put two teaspoons of oil in a medium saucepan on a medium heat, add the mustard seeds and cook for two minutes, until they start to pop. Take off the heat, stir in 80g of the peas and leave to cook in the residual heat. Transfer to a mortar, add a quarter-teaspoon of salt, then crush gently and put to one side.

Semolina Bread is traditionally formed in many different shapes in bakeries all over the beautiful island of Sicily. The most common shape is called mafalda and looks a bit like the letter “M” squashed together with a baton of dough across the top. The shape I’ve chosen is called occhi which means eyes and it’s a reference to the eyes of St Lucy who is the patron saint of vision. As you can see, this shape looks a little bit like eyeglasses. Semolina flour [paid link] as sold by milling companies almost always refers to that made from durum wheat. Semolina from Soft Wheat Creamy and fluffy with a slightly grainy texture. Semolina Pudding is even tastier than a classic custard. Pour the batter into the preapared tin and spread it level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. To make the spiced oil, pour the oil into a small frying pan on a medium heat, add the pine nuts and sesame seeds, and fry, stirring now and then, for two to three minutes, until lightly toasted. Stir in the curry leaves, cook for 30 seconds to a minute, until the leaves turn translucent, then take off the heat and stir in the mustard seeds, the chilli flakes and ground chilli, and an eighth of a teaspoon of salt.

Lukewarm water - just warm, not hot. If the water is too hot it will kill the yeast. You should be able to put your fingers into the water and feel neither hot nor cold. It’s at body temperature. The classic topping for a semolina pudding is of course ground cinnamon. Since it makes this pudding feel even cozier. Though you can add bitter cocoa powder or coffee powder also. It really depends on whether you eat this pudding warm or cold from the fridge. If you serve it warm go for one of the toppings mentioned above. But if you serve it cold some whipped cream or red fruit jam would go nicely as well. Other Ways To Use Semolina Pudding

Make yourself the best tomato avocado toast ever! Semolina bread has that chewy crunchy texture that takes it over the top. Bread flour - this flour is higher in protein and gives great structure in bread dough. At a pinch, you could use all purpose flour. To make the sponge, combine the flour and yeast in a large mixing bowl. Add the warm water and stir to combine. Cover the bowl with plastic wrap and set aside for at least 1 hour. I like to make the sponge the night before and leave it to ferment overnight. Add the olive oil, non-dairy yogurt, non-dairy milk, vanilla extract, orange blossom water (if using) and grated orange and lemon zest (if using). Whisk until no lumps remain then set aside to soak for 30 minutes. Do not add the baking powder or bicarbonate of soda yet! Here, semolina makes a light and crisp crust for a comforting schnitzel. Both the braised peas and the pea salsa can be made the day before.Bread Flour or Whole Wheat Flour: Lower protein flours, like cake flour for instance, probably will not yield similar results, but if you have bread flour or whole wheat flour, which both have a higher protein content, then your results will be more similar to what you are used to!

Olive Oil: When olive oil is added to bread, the result is a much softer crust and crumb. I like to use extra virgin olive oil for the nutty, rich flavor it gives semolina bread.

Where Can You Buy Semolina Flour?

It is a flour ground from middlings of durum wheat, a hard wheat variety. ( Durum is the Latin word for hard.) The finer flour from durum wheat is used to make semolina pasta flour and “00” flour ( doppio zero flour), an ingredient in pizzas and pastas. The endosperm that’s left after milling the fine flour is then ground up and sold as semolina flour. Stir at regular intervals to prevent lumps forming. If lumps do form, whisk gently, being careful not to spill the hot semolina. The middlings of durum wheat (aka durum semolina) are used to make pasta and this use of durum semolina is so common that durum semolina is often know as simply 'semolina'. This is the second meaning of the word and the one commonly used by the general population. In e.g. Austria, Germany, Hungary, Bulgaria, Bosnia-Herzegovina, Slovenia, Serbia, Romania, Croatia, Slovakia and the Czech Republic common wheat semolina (the correct name is Weichweizengrieß in German, but usually it is just called Grieß) is cooked with milk and sugar or cooked without sugar and then topped with sugar, cinnamon, Ovaltine or other sweet toppings. A dollop of butter is also often added. This dish is called Grießkoch in Austria, Grießbrei in Germany, and semolina pudding in English. Grießbrei or Grießkoch can also be mixed with whipped egg whites and sometimes fruits or nuts and baked in the oven, and is then called Grießauflauf.