Traditional recipes

Gray with bread milk

Gray with bread milk

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it is a very good dessert for dwarfs and why should I lie like we like it a lot

  • 1 liter of milk
  • 10 tablespoons fine semolina
  • 10 tablespoons sugar
  • 1 vial of vanilla essence
  • a little salt
  • 2-3 eggs
  • White flour
  • oil for frying

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Gray with breaded milk:

Put the milk to boil with a little salt, when it boils, put the semolina in the rain and mix well so as not to make lumps, then the sugar and finally the vanilla mix well.

When the semolina is cooked, take it off the heat and put it in a wider bowl slightly moistened.

Leave the semolina to cool, then when it is cold, cut it into cubes with the knife, remove it, add it through the egg, then through the white flour and fry it in very hot oil.

It is a very good and tasty dessert, we all like it from the smallest to the largest

Gray with Milk Bread

Put the milk, sugar, vanilla sugar or a few drops of vanilla flavor in a saucepan to boil. When it starts to boil, pour the semolina in the rain, incorporate and mix with the help of a whisk. Simmer for about 10 minutes ... no more, until the semolina hardens.

If you see that you are a bit liquid in the meantime, add a little semolina. If you see that it has hardened prematurely, add a little milk. Remove the semolina from the heat, add the grated lemon peel and an egg, mix well. On a smooth surface, sprinkle breadcrumbs and place the semolina on top.

Level with a spoon, the layer should be about 1-1.5 cm high. Allow to cool well and then cut into diamonds or squares. Pass the pieces through the other beaten egg, breadcrumbs and then the fritters in the hot oil. Drain on kitchen paper. Sprinkle with vanilla powdered sugar and serve immediately hot.
It is good and cold but I prefer it hot.

Semolina with milk and chocolate

Published: Friday, April 3, 2020, 7:00 p.m.

This dessert & # 8211 semolina with milk and chocolate & # 8211 is extremely easy to prepare, it is to the taste of children, but also of adults. It is very healthy and very tasty. Milk semolina can now bring, for adults, the sweet taste of childhood. Do not miss the opportunity to taste one of the tastiest traditional Romanian desserts adored by Romanians of all ages, especially since the preparation is very simple and accessible to anyone.

The proportion tested over time is 90-100 g of semolina per liter of milk.

You can use ordinary Romanian semolina from the trade. If it comes out too thick, you can finally add some more milk and bring it to a boil. Likewise, if you get too much liquid, you can boil it a little more until it decreases and reaches the desired consistency.


  • 4 cups of milk,
  • 4 tablespoons sugar,
  • vanilla,
  • a gray cup,
  • butter as fresh as a walnut,
  • salt,
  • 3 tablespoons icing sugar.

Method of preparation

For the semolina recipe with milk we prepare the ingredients because after that the work goes very fast. Weigh the milk, semolina, sugar and butter and prepare the vanilla and salt. Vanilla can be in the form of a stick, extract or vanilla sugar.

Boil the milk until it boils.

Add the vanilla, sugar, salt and butter and mix until the butter melts and the sugar dissolves.

Take the pan off the heat and add the semolina in the rain, stirring constantly, then place the pan back on the heat and boil the semolina with milk until it thickens. The cooking time depends on the quality and type of semolina used. Taste to see if it is cooked.

You can serve semolina in bowls with jams or homemade syrups or simply. Draw happy faces (smiley face), palm trees, animals, anything else that comes to mind with cinnamon powder.

Who makes you semolina with milk?

Our grandmother made us. One of them made us polenta more often, either with cheese or magiun (I know that for some it's strange), the other made us semolina more often with milk. And my mother made us, with milk, sugar and cocoa, rarely with cinnamon because in my childhood, cinnamon was a smuggled commodity, it came on Hungarian channels, at least in Transylvania (my father had a supplier who came with a bicycle that they always had two nets filled with chewing gum, African chocolate, pudding powder, cinnamon, cocoa, soaps, shampoo, Vegeta and pens with girls in bathing suits who undressed if you turned the pen).

The semolina with milk is somehow the breakfast different (he wasn't on the table every day, he was working with it more than with a sandwich, a bread with butter and cocoa milk or a few slices of bread in the egg). It's simple, easy to make and even if it's not as fast as greased pita, it's worth the effort.

Let's say we have a cup of semolina (about 170 grams). What do we do with semolina? I propose to sift it. Impurities always appear. A teaspoon of cocoa, two tablespoons of honey and three and a half cups of milk are still needed for semolina.

We put (put, put) the milk to boil. Maybe with a spoonful of sugar, if we like it sweeter (though, I don't think it's necessary).

The sieve is good at this stage as well. It helps you pour semolina into boiling milk & # 8222 in the rain & # 8221, not to make any lumps.

Follow for 7-10 minutes, stirring constantly in the pot, until the semolina reaches the desired consistency.

Once the semolina is on the plate, honey follows. On top, either cocoa or cinnamon.

Maybe both. And some mint or basil leaves.

Be healthy and cheerful. And to remember fondly the person who made you or makes you semolina with milk.

Gnocchi alla romana & # 8211 recipe for semolina croquettes with baked parmesan

Gnocchi alla romana & # 8211 recipe for semolina croquettes with baked parmesan. How to make semolina gnocchi with milk, butter, parmesan or pecorino? Semolina dumplings with milk au gratin in the oven. Croquettes with parmesan and baked butter. Traditional Italian recipes. Gnocchi recipes.

You can't imagine how tasty these gnocchi alla romana are! A tasty "primo piatto" from the Lazio region. These croquettes or disc-shaped dumplings are very easy to prepare, do not require much skill and are simply delicious!

It may seem strange that a typical Italian dish does not contain the ubiquitous tomato sauce. Well, these Roman dumplings they are served simple, just as they come out of the oven. They contain considerable amounts of butter and cheese (parmiggiano, grana or pecorino), have a crispy and golden crust and a fantastic aroma!

It differs a lot from the classic gnocchi from northern Italy, those that are prepared with boiled potatoes and which are clearly under the Austrian influence of the famous Kartoffelknödel. I also made potato gnocchi a long time ago see the recipe here.

For these gnocchi alla romana, make a semolina with salted milk to which Parmesan, butter and egg yolks are added. In our country, everyone only knows about the classic, sweet milk, served with jam or syrup. the recipe here.

I compared several recipes for gnocchi alla romana before I got to work and found that they were all similar, with no noticeable variations. One of them is the one offered by Il Cucchiaio D & # 8217Argento (Italian Gastronomic Encyclopedia), another by Chef John from FoodWishes (find video at the end of the recipe). The quantities below result in 16 gnocchi (approx. 4-5 servings of gnocchi alla romana) or semolina croquettes au gratin with parmesan. We ate 3 pieces each, but maybe some people want the 4th one as well.

Preparation of semolina pudding syruped with milk

Syrup semolina pudding is not a recipe with great secrets, maybe it doesn't even have any. We actually have a kind of sponge cake that we used semolina instead of flour. It grows in the oven and becomes brown and aerated exclusively due to the air embedded in the eggs. So we do not use baking powder or other growth agent.

When we take the pudding out of the oven, we immediately pour over it the hot milk well flavored with vanilla, preferably natural. We wait for it to cool (or not) and that's it, our pudding is ready to serve. She doesn't need anything else, she's perfect just as simple as it is!

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared the semolina pudding and how I syruped it.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!

1 liter of milk, 100 g of semolina, 6 tablespoons of sugar - optional, vanilla essence, a pinch of salt and any topping you or your child want (jam, fruit puree, nutella, honey)

The gray with milk is prepared by boiling the milk with sugar and salt. When the milk starts to boil, add the 100 g of semolina in the rain, stirring constantly, like polenta. Then turn the heat to low and let the semolina boil for about 10 minutes, stirring occasionally, so that it does not burn or stick to the bottom of the pot. Optionally, if you want it to be creamier, you can add 1 tablespoon of butter, stirring until it melts. As a presentation idea, you can add jam or honey. or, on the bottom of a bowl you can put jam or jam and pour semolina over it and let it cool, then turn the bowl. Good appetite!

Semolina pudding with peaches

& # 8211 3 eggs, 80 g sugar, 1 sachet of vanilla sugar, 80 g semolina, 500 ml milk, 2 peaches (250 g), margarine

Boil the milk with the sugar. When it boils, add the semolina and stir continuously for 7-10 minutes. until it thickens. Add the vanilla sugar, mix, turn off the heat and cool. Mix with the eggs and spread evenly in a Yena bowl well greased with margarine. We remove the seeds and cut the peaches into slices. We cover with them the surface of the semolina, pressing them lightly into the composition. Put in the preheated oven, over medium heat, 30 min.

MILK FAT I Recipe + Video

Hello dear lusts. Today I prepared GRIS with MILK! Believe me, it's not such an easy recipe, at least for me. Many times I failed with the amount of semolina, the composition of the porridge was thick and I had to add milk. So I came to the conclusion that 2 glasses of milk to 1/3 glass of semolina can make a porridge that I like. You can serve the semolina with milk with anything you want: jam, jam, nuts, seeds, fresh or dried fruits, etc. I hope you like my recipe today and that you like it. I wish you to continue to have a tasty day and good appetite!


  • 2 glasses - milk (about 550 ml.)
  • 1/3 glass - semolina (about 60 gr.)
  • 1 tablespoon - butter (20 gr.)

To be served:

Method of preparation:

  1. Put a saucepan on medium heat and pour two glasses of milk into it.
  2. When the milk has reached boiling point, pour the semolina in the rain and mix with the whisk so that no lumps form.
  3. Turn on the heat slowly and continue to stir for about 4-5 minutes and you will notice that the consistency of the porridge becomes denser.
  4. When the porridge is almost ready, add the butter and stir until it melts.
  5. Pour the semolina with milk into bowls and serve it with jam, jam, nuts, seeds or fruit. Good appetite!

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood