An economical and tasty dish is semolina, but not every kid with pleasure eats it on both cheeks.
If semolina was recommended to be given to the child without fail, then this can become a serious problem.
However, you can cope with it, so much so that adults will line up for the supplement.
Prepare semolina meatballs - from a fresh, or from the past, porridge menu. Flavor them with dried fruits, sour cream and even jelly and you can prepare to accept thanks and requests for an addition.
Semolina meatballs - general principles of preparation
• Thickly cooked, lush semolina - the basis for any kind of meatballs of this kind. It is mainly prepared in milk, adding prescription sugar and adding to it. Before you start preparing the basics, you should decide what kind of meatballs you will prepare. In unsweetened - granulated sugar is not added.
• How to cook a thick decoy for meatballs without lumps? Immediately measure the required amount of semolina in a dry glass. Take any non-enamel pan, pour milk or water into it. At this stage, nothing needs to be added to the liquid - sugar and salt are put in the process of boiling, in an already well-warmed base. As soon as the liquid begins to boil, begin to intensively stir it in a circle, and with your other hand at this time slowly, in a thin stream, pour in the groats. Without stopping stirring, let the porridge boil for about three minutes, until it thickens. Cool the finished semolina.
• If you need to add oil, do it about ten minutes after readiness. Eggs and additional components - poppy, flour, dried fruits, cheese, cottage cheese and others, are introduced only into a completely cooled base.
• Form the meatballs with well-soaked hands in water. The shape may be different, the recommended thickness is not more than one and a half centimeters, otherwise it will be difficult to fry them in a pan. Original baked or steamed semolina balls in the form of balls will look original.
• Before roasting or baking, the meatballs are breaded in flour, breadcrumbs or in dry semolina. If you roll in the breading of the product before steaming, its layer will soften, which will negatively affect not only the appearance, but also the taste.
• Served semolina cakes immediately after readiness. Unsweetened with sour cream, sauces, melted thick cream or butter. Sweet - with honey, sweetened with sour cream, jam, sweet syrups and sauces.
The classic recipe for semolina meatballs in kindergarten
Ingredients:
• half a glass of semolina;
• two eggs;
• half a liter of milk;
• a spoon of flour;
• 75 gr. crystalline sugar;
• refined oil.
Cooking method:
1. Pour milk into a pan, put on an intense fire. Warm up a bit, add granulated sugar and a small pinch of salt. As soon as it begins to boil, stirring the milk intensively, we pour semolina into it with a thin stream. Having reduced the fire, and without ceasing to mix, we cook until thickened. Cool down.
2. Pour the eggs into a well-cooled porridge, mix and gradually introduce starch.
3. After moisturizing the hands, we will form small-sized meatballs, roll them well on all sides in semolina.
4. Pour a thin layer of oil into the pan, heat it over low heat. We spread the meatballs and let it brown on both sides. Do not close the lid.
Semolina pans with raisins from the oven in molds
Ingredients:
• six full spoons of fresh semolina;
• one egg;
• 1 gr. vanilla crystals;
• three tablespoons of flour;
• half a liter of medium fat milk;
• 50 gr. Sahara;
• raisins;
• white coconut flakes.
Cooking method:
1. Add sugar, vanillin and a little salt to milk, bringing to a boil, pour semolina and stir, over low heat, cook thick porridge. Having cooled well, we mix in it a raw egg and flour, and then raisins.
2. The resulting mass is laid out in small molds made of silicone, sprinkled with coconut flakes on top.
3. Put in a hot oven and bake for a quarter of an hour - until the top is browning.
4. We take the semolina bits from the oven, slightly suspend and, only after that, free from forms.
Semi-meatballs with curd filling
Ingredients:
• non-grainy fat cottage cheese - 250 gr.;
• half a liter of milk;
• two tablespoons of sugar;
• semolina - 6 tbsp. l .;
• 30 gr. homemade or sweet cream butter;
• a bag of vanilla, crystalline;
• two fresh eggs;
• refined oil;
• 50 gr. seedless raisins, preferably light.
Cooking method:
1. Scalded raisins scalded with boiling water, pour warm water and let it stand for about 10 minutes. Rinse and lay out on a towel to dry.
2. Transfer the cottage cheese into a small bowl, add a little sugar and vanilla to it. After mixing thoroughly, we introduce raisins. We grind the granular cottage cheese on a sieve in order to break the lumps.
3. Mix semolina with sugar and, falling asleep in a thin stream, enter into boiling milk. Stirring, cook porridge over moderate heat for two minutes and set aside from the stove. We put the oil in the semolina base, mix, leave until completely cooled. In semolina, as in cottage cheese, you can put up to 1/2 a small packet of vanilla sugar. Thoroughly stirring the almost cooled porridge, we introduce the beaten egg.
4. The second egg is poured into a separate bowl, beat and proceed to the formation of the meatballs. We wet our hands with water, roll a small ball from the prepared mass and squeeze it to make a flat cake. In the center we spread a teaspoon of curd filling and gently fasten the edges, as when sculpting pies. Having given the desired shape, put the meatballs on a cutting board.
5. Place the pan on medium heat, pour oil into it and wait for it to heat up enough. Alternately dip the semolina into the beaten egg, then lower it into the pan. Fry with medium heat until golden brown on both sides.
Sesame fried semolina flavored with jelly
Ingredients:
• a glass of dry semolina;
• liter of milk;
• sugar;
• four tablespoons of starch;
• fresh chicken eggs - 2 pcs.;
• a couple of spoons of wheat flour;
• one and a half liters of drinking water;
• high-quality vegetable oil.
• 300 gr. fresh or frozen berries;
• sesame seed.
Cooking method:
1. In milk, with a little sugar and salt, cook a thick semolina base. In a still hot mix the butter and leave for a while to cool.
2. While the porridge is cooling, prepare the kissel. We spread the berries in a saucepan, pour water and, adding sugar to taste, bring to a boil. Boil for moderate heat for a quarter of an hour, after which we strain the berries through a sieve, and again bring the liquid base of the jelly to a boil.
3. We fill a 250 ml glass by one third with water, add starch. Carefully, and at the same time intensively, stir with a fork or whisk. After breaking all the lumps, pour the mixture into a boiling compote. Pour in a thin stream, quickly stirring the liquid in a circle. After boiling the jelly for only 30 seconds, remove from the stove.
4. In the cooled semolina carefully mix the eggs. You can put quite a bit of poppy or chopped dried apricots.
5. We put a frying pan on a medium-low fire, pour oil, with a layer up to 0.5-0.6 cm. Warm up.
6. Wet your hands with water, form semolina balls. Blend them in a mixture of flour and sesame. Then dip in warmed oil and fry, turning on both sides.
7. When serving, spread out the bowls on plates, sprinkle plentifully with jelly.
Semolina meatballs on the water with cheese in the oven - "Special"
Ingredients:
• dry semolina - 150 gr.;
• half a liter of drinking water;
• 150 gr. any cheese;
• butter - not less than 100 gr.;
• two eggs;
• for breading - white, coarse crackers;
• a teaspoon of caraway seeds.
Cooking method:
1. On the water with the addition of salt, prepare a thick porridge. Without letting it cool, mix the butter in it, and only then cool it.
2. Enter the eggs, add finely shredded cheese, a little pepper and caraway seeds. We mix everything well and remove it into the general compartment of the refrigerator for an hour and a half.
3. From the cooled base we form the meatballs, roll them well in breadcrumbs. We put it in a fryer greased with vegetable oil, and then immediately place it in a hot oven. We bake semolina casseroles for 20 minutes, until the color is evenly golden.
Steamed semolina with cottage cheese
Ingredients:
• non-grainy, preferably 9%, cottage cheese - 200 g .;
• a glass of semolina;
• 100 gr. sugar
• one egg;
• 500 ml of milk;
• two tablespoons of poppy seeds.
Cooking method:
1. Add to the cooled porridge cooked in milk with sugar and salt porridge, add poppy seeds. Mixing thoroughly, pour in the raw egg.
2. Using hands wetted in water, we sculpt small meatballs of arbitrary shape. At a distance of the thickness of the finger from each other, we lay them out on the grid of a double boiler and place it on the lower container with boiling water. Cover with a lid.
3. Cook semolina steaks for a couple, a quarter of an hour. Serve hot.
Semolina meatballs - cooking tricks and useful tips
• To make the semolina base thick, you must strictly observe the proportions of cereals and liquids. If for preparing ordinary cereal it is enough to take six full tablespoons of semolina per liter of milk, in our case this amount is calculated only for half a liter. Note that for cooking on the water, cereals need to be taken more.
• To avoid lumps, introduce the cereal directly when boiling, and not into an already boiling liquid. Instead of a spoon, use a whisk for intensive stirring.
• Shake the egg with a fork before introducing it. Pour in small portions, each time carefully interfering. This will allow you to adjust the density of the semolina base.
• If the porridge is too thick or with lumps, kill it with a blender. Such a procedure will help correct the flaws and make the meatballs more tender.
• Sweet semolina cans can be supplemented with raisins, nuts, candied fruits, slices of fresh and even canned fruits, berries. Unsweetened - with slices of boiled vegetables, pieces of sausage, ham or boiled meat, greens.
• Unsweetened semolina balls will have a more delicate consistency if a little grated boiled vegetables are added to the semolina base. For sweets, cottage cheese can become such an addition.
