Need Crisps?

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Do you need crisps or chips for a party but can't buy any on short notice?

Last night my ds made a recipe that was featured in the Christmas edition of the Family Circle (the Australian edition). The crisps are made from semolina and flour. I keep semolina in the pantry, as it is a good old-fashioned food, even if I don't use it very often.

They are to be served with feta, but ds and others have eaten quite alot of them. Tonight we will try the feta.

Salty Crispbreads

Serve with dips and on cheese plates.

Makes 30.

300g (2 cups) plain flour
185g (1 cup) fine semolina
1/2 teaspoon salt
80ml (1/3cup) extra virgin olive oil
Sea salt flakes, extra
1/3 cup rosemary leaves

(cups are metric)

Preheat the oven to 230oC (fan-forced). Line 2 baking trays with baking paper. Sift the flour, semolina and salt into a bowl. Gradually mix in 1 cup warm water, until you have a soft but not sticky dough. Transfer the dough to a lightly floured work surface and knead for 1 minute or until smooth. Divide the dough into 30 balls. Cover with a damp tea towel and let rest for 10 minutes. On a floured surface, flatten each dough ball into an oval disc. Using a rolling pin, roll the dough until paper thin. Place 4-5 dough pieces onto each baking tray, brush with oil and sprinkle with salt flakes and rosemary. Bake each batch in the preheated oven for 3-5 minutes, until golden and crispy. Brush with a little olive oil and serve warm.

[braided-rug]

Another interesting semolina recipe.

Recipe: Saffron Halwa
Indian Engagement

Ingredients:
from Rani Cugati (mother-of-the-bride)

1cup semolina (coarse or fine)*
4 tablespoons butter or ghee
4 cardamom pods lightly pounded (not crushed)
A small pinch of saffron threads - alternatively you can use good quality saffron powder
1cup water
1cup milk
1cup sugar

Method:
In a wok fry the semolina with approx half the butter or ghee. Do this for about 10mins until the butter has been absorbed. Set semolina aside.
In a heavy based saucepan toast the saffron with the cardamom for a couple of mins only. Add the water and milk and allow to simmer.
Once the mix is gently simmering, slowly add the cooked semolina, tablespoon by tablespoon to avoid lumps. Once all the semolina is added, lower the heat and cover. Allow to cook for 8mins, do not open the lid during this time.
Once the mixture is cooked add the rest of the butter and sugar, constantly stirring. Continue stirring until the sugar is dissolved to avoid lumps. Take off the heat once the sugar is dissolved into mixture. Remove from heat, allow to cool and serve.

*also known as rava, you can find semolina in Indian or Asian grocery stores

From: www20.sbs.com.au/foodlovers/recipe_results.php?seriesID=5&episodeID=63&key=by%20keyword#