Archive for September, 2015

Mums Baked Semolina Pudding – Gries Auslauf

Not yet tested! But it sounds great!

Ingredients

  • 50g butter
  • 1 pint milk
  • 150g Semolina
  • 150g sugar
  • 4 egg yolk
  • 4 egg white – whisked
  • 1/2 lemon – grated rind of..
  • serve with Raspberry juice
  1. Melt butter in frying pan, add milk, and bring to the boil
  2. add a little salt (optional)
  3. Add Semolina and stir until it thickens and peels back from the edges of the pan
  4. Allow to cool
  5. Meanwhile, whisk sugar and egg yolks until light and fluffy
  6. Meanwhile whish egg whites until stiff
  7. Add lemon rind to egg yolks mixture and add that mixture slowly to the Semolina mixture
  8. Fold in Egg whites
  9. Add mixture to a Greased and floured an oven proof dish
  10. Bake for 40 minutes and serve, topped with a little concentrated raspberry juice
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Mums Semolina Special – Griesbrei

Childhood memories : Simple Semolina dinner…

Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)

Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…

Serve on a large plate, tilting plate so semolina spreads evenly over whole plate

Sprinkle on sieved icing sugar and grated plain chocolate.

Eat hot..

 

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Mums Special Apple Crepe – Apfel Schmarrn

A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Lemon and Plum Sandwich sponge Cake

Very lemony sponge cake, delicious with coffee. Quick to make and bakes in less than 30 minutes.

Ingredients

For the sponge:

  • 200g very soft butter
  • 200g golden caster sugar
  • 3 large eggs, whisked till airy and at room temp
  • 250g sifted self raising flour
  • 2/3 level teaspoon bicarb of soda
  • juice of 2 lemons (1/2 cup)
  • grated rind of two lemons

For the glaze and filling

  • Juice of 2 lemons
  • same qty of caster auger
  • 2 capfulls vanilla essence
  • plum jam for filling
  1. Grease and lightly flour tins
  2. pre -heat oven to 180C
  3. whisk eggs in a pouring jug
  4. whisk butter and sugar until light and creamy and smooth
  5. slowly add eggs while whisking until nice nd airy
  6. Add lemon rind and lemon juice with just a quick whisk so it doesn’t curdle
  7. sift in flour with baking soda and fold in carefully
  8. Bake the flan dishes for 2 mins until light golden
  9. Bake the loaf tins for an extra 5 minutes, no more

This mixture is sufficient for two loaf tins and two 4″ flan dishes

For the glaze combine the lemon juice, sugar and vanilla essence in a small pan, bring to the boil and simmer for 20 mins.

Turn out cakes while warm, glaze the top and bottom halves and add a thin layer of jam between layers.

eat warm, as the sides are a little crusty and the sponge very moist And lemony

store wrapped in clingfilm to retain the moisture.

delicious, must make again…

 

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