Sift the all purpose flour and semolina flour together. *This is very important*.<
f the bread flour, the 1-2/3 cups semolina flour, the turmeric
owl, blend together the fine semolina flour, sugar, baking powder and salt
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On
ith paper liners. Whisk almond flour, semolina flour, baking powder, and salt in
Combine the semolina flour, all purpose flour, and salt in a
lend in the flour, baking powder and semolina flour.
Mix in the
n a small bowl, mix semolina, flour, turmeric and baking powder. Set
Load bread flour, semolina flour, water, wheat gluten, sugar, olive oil, yeast, and salt into a bread maker according to manufacturer's directions and set on dough cycle.
Let dough rest for a few minutes after cycle is completed. Divide dough into 6 equal portions and roll into circles no more than 1/4-inch thick.
Preheat an outdoor grill for high heat and lightly oil the grate. Lightly oil dough circles on both sides.
Put dough on the grill and cook until set, 2 to 3 minutes. Flip dough and cook about 1 minute more.
Combine milk, water, butter, and salt in a saucepan over medium-high heat. Bring to a boil, stirring gently. Remove from heat. Pour in semolina flour in a steady stream, whisking constantly to prevent lumps.
Place saucepan back over medium heat; whisk until porridge comes to a boil, about 2 minutes. Reduce heat to low and cover; cook until porridge thickens, about 20 minutes. Remove saucepan from heat; stir in sugar.
Let porridge stand for 3 to 5 minutes before serving.
Mix together semolina, flour, chopped crystallised melon (optional), orange
nch baking pan.
Mix semolina flour, 1 cup sugar, coconut, and
Bring a large pot of lightly salted water to a boil over high heat.
Stir together the semolina flour, garlic powder, and Italian seasoning in a small bowl; set aside. Whisk together the egg, olive oil, and salt in a larger bowl until smooth. Slowly whisk in the semolina until a soft dough has formed.
Drop the dumpling dough by the teaspoonful into the boiling water. Boil until the dumplings float to the surface and have grown in size, about 4 minutes. Remove with a slotted spoon and serve immediately.
f nutmeg.
Add the semolina flour a little at a time
ugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup
n a saucepan. Add the semolina and bring it back to
For the compote, place the defrosted
PREP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1
ive oil. Cover and refrigerate for 16 hours. Remove the bowl
innamon, and almonds. Mix in semolina flour.
Fold in self raising