Saturday, March 5, 2011

Semolina Pudding

We have many friends from Australia and the U.S. here in Sarajevo. Whenever a family move back to their hometown, they e-mail everyone around letting us know that it's time for another garage sale. They sell everything from hair clips to food processors. The last time I went to say goodbye to some friends, I found some copper molds which cost me only a few cents. Every time I buy something at a garage sale at a good price, it makes me feel as if I happened to find Captain Hook's hidden treasure while walking lazily along the beach. But after I came back home a conversation* quite similar to the one below was around the corner waiting. 
    Mrs Non-Gorilla
    Morning Mrs Gorilla.
    Mrs Gorilla 
    Morning Mrs Non-Gorilla.
    Mrs Non-Gorilla
    Have you been shopping?
    Mrs Gorilla
    No ... been shopping.
    Mrs Non-Gorilla
    Did you buy anything?
    Mrs Gorilla
    A piston engine!
    She reveals a six-cylinder car engine on a white tray, on a trolley.

    Mrs Non-Gorilla
              What d'you buy that for?
    Mrs Gorilla
    Oooh! It was a bargain.
Well, anyways... I left the piston engine, sorry the copper molds, in one of the drawers in the kitchen until I remembered to cook semolina pudding one day. The molds added to my everyday dosage of  happiness when I noticed how beautiful the pudding looked in the ended. If you'd like to give it a try, remember to alter the amount of sugar depending on your sweet tooth. You can also garnish it with toasted chopped almonds, walnuts or icing sugar.


1 lt milk
1 cup semolina
1 tablespoon butter
1 cup sugar
1 tablespoon ground nutmeg
2 teaspoons vanilla extract
ground cinnamon for garnish

      1. Combine the milk and semolina. Stirring all the time, cook over medium heat until it comes to boil.
      2. Add butter and sugar and stir occasionally till it reaches the desired consistency.
      3. Add the vanilla extract and the nutmeg. Stir a little more and remove from heat.
      4. Pour into a large platter or in individual cups. Set aside to cool then refrigerate. Serve directly from the fridge. Garnish the top with  some cinnamon before serving. 

* from Piston Engine (a bargain) as featured in the Flying Circus TV Show - Episode 43.

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