Here I have prepared my recipe for semolina pudding for you. Most of us know the children’s porridge, prepared with soft wheat semolina. Today I would like to invite you to a change of perspective. The semolina porridge can be prepared from a variety of cereal products. Corn semolina and buckwheat semolina offer exciting variations. At the same time these products are gluten-free and are good for the stomach.
Buckwheat in particular gives off a lot of flavor. I only got buckwheat groats and in the following paragraph I will explain the small and subtle differences to flour, semolina and groats.
The preparation time for this dish is less than 10 minutes. This time it took me a whole day because I had visitors. Together with Tomas Wild we tried out the new Lumix S5 camera and took some wonderful pictures. More about this will follow soon elsewhere.
Before you get bored, let’s just get going. I think I can promise you the one or other new look at the Kinderbrei. I wish you a lot of fun and success, please send me a message, I am looking forward to it!
Inhalt
1. Semolina and Groats
Flour, semolina and groats differ in their degree of grinding. Flour is the finest product, semolina is ground to a size of 0.3-1 mm, the groats are slightly larger and may be ground more irregularly.
Buckwheat is a gluten-free pseudo grain also named Turkish wheat.
I especially like the earthy and yet fine taste.
Buckwheat semolina and corn semolina contain approx. 4 g of dietary fiber per 100 g. Soft wheat semolina contains less than 2 g of dietary fiber per 100 g
Interesting nutritional value Detail of semolina selection
2. Other ingredients
You need milk, salt, sugar, optional vanilla sugar, nuts and fruit for your porridge. For the decoration you can use mint or pomegranate seeds. I have added the ingredients below…
When it comes to sugar, I only use whole cane sugar or honey. I like the taste and use it where I can instead of white industrial sugar.
The porridge offers many variations – think of nuts, seeds and fruit!
Ingredients tip from cook Thomas Sixt
3. Recipe Semolina Pudding
This is a really simple dish, but pay attention to the order of preparation. Start with the fruit and then prepare the breakfast porridge first. Have fun and good luck!
- 1 pc Banana optional berry fruit, apple, pear or plum
- 1 tbs Nuts Walnuts or other nuts or chia seeds
- 200 g Soya milk whole milk, oat milk or rice milk
- 1 tsp Butter I also like to use ghee or nut butter
- 1-2 pinches primal salt optional
- 1 tsp Vanilla sugar optional
- 1-2 tsp brown sugar optional Honey
- some Lemon peel optional
- 20 g Common wheat semolina or corn semolina or buckwheat groats
- 1-2 tsp Cocoa optional
- some Mint
- After the season get fruit, wash and dry it or put it in the kitchen.
- Cut the fruit into bite-sized, appealing pieces and either leave them natural or caramelise them with sugar. I usually use a Crème Brûlée distiller for this.
- You can also caramelize the fruit pieces in a pan, I like to do this with the plums or with the apple wedges.
- Think of the nuts and seeds and make a selection for yourself. Raisins or goji berries are just as perfect!
- Prepare the ingredients for the preparation in the kitchen.
- Boil the cow's milk or vegan milk once. Season to personal taste with a piece of butter, some salt, vanilla sugar, cane sugar or honey. Let semolina slowly trickle into the milk, stirring well with a whisk. Bring to the boil briefly, then leave to stand beside the stove.
- Optionally refine with some finely grated lemon peel and bring to the boil again briefly. The lemon zests shown in the picture are too coarse. Choose a very fine grater.
- Arrange the pudding on a warmed plate. I have given you as an idea all presented pudding on a plate. The colors will certainly remind you of the variations.
- Serve with the prepared fruits and nuts and decorated with mint.
4. Calories and nutritional values at a glance
5. Other breakfast ideas
