semolina porridge

semolina porridge

I made this for Lily's breakfast whilst Dee and i were together in chilly Rishikesh earlier this year. It's a recipe that my dad used to make for me in winter but he just used sultanas and sprinkled the top with cinnamon sugar. You can adapt it to your taste and needs - dairy intolerant/ fruit in season. I normally don't measure my semolina and liquids and you can adjust it if you prefer it runnier or thicker.

Method

1. Boil water with cinnamon quill for 5 minutes.
2. Add semolina and stir until it's thick and creamy for a few minutes.
3. Add milk, honey, nuts, fruit and mix through and bring back to the boil.
4. Remove the cinnamon stick and serve in bowl with fresh fruit on the side and a cup of chai tea

Ingredients

  • 1/2 cup semolina
  • 1 to 1.5 cups water
  • 1/2 cup soy milk or cow's milk
  • 1 cinnamon quill
  • small handful of almonds - optional
  • small handful raisins - optional
  • 1 chopped banana - optional
  • honey to taste
  • To serve with :
  • fresh red papaya
  • sweet masala chai tea

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2 Comments

Deecoleman said on August 8, 2010 at 10:10a.m.
Yay, I remember being jealous of this breakfast whilst we had to remain food free before yoga!
Jodi said on August 8, 2010 at 1:57p.m.
I love semolina, it is the most underrated grain. My favourite ever cake is a baked semolina cake with caramel nuts and fruit on top. I will try and invent a recipe for it this week.