Hi .. I have two yummy dishes to share with you today. The first one is a recipe from a magazine that I tried ... and LOVED! but it had quite a bit of wasted semolina at the end. So I'm going to include a recipe that gives a way of using up the excess semolina.
So this delicious dish is called BAKED SILVERBEET AND RICOTTA GNOCCHI and the recipe can be found in the Winter 2013 Family Circle Magazine.
Once the gnocchi is made it needs to be buried in semolina overnight. So the next day when I went to cook the gnocchi (mmmmm see picture below) I realised that I had over 1 cup of semolina sitting there .... wasn't about to throw it out as thats just not me .....
So after scouring the internet for a healthy semolina recipe ..... I found some yummy bread recipes. This is the end result. I will give you the recipe below.
Ingredients
1 cup semolina
1 cup low fat plain yoghurt
pinch of tumeric
1 tsp baking soda
1/4 cup water
1 tsp salt
1/4 tsp sugar
sesame seeds (for top)
1/2 tsp mustard seeds
1/2 cup onion, chopped
1/2 cup mixed frozen veg .. I used peas, corn and capsicum
1/2 cup grated carrot
1/2 tsp grated ginger
Preheat oven to about 160 degrees celcius.
Mix together the semolina, yoghurt, salt and sugar and leave it aside
Heat some oil in a fry pan and add the mustard seeds, onion and ginger ... sautee until onions are soft.
Add the carrot and vegies and cook for a few minutes.
Add the vegie mix from the frying pan into the semolina mixture. Mix well and use some of the water if needed. (it is quite a thick batter)
Add the baking soda and mix well.
Blog it all into a prepared loaf tin and sprinkle with sesame seeds.
Bake for 35 minutes or until skewer inserted in the middle comes out clean.
This is absolutely sensational ... I hope you enjoy it as much as we did.
Cheers :)
Carly
