Rosa Cooking

A bite of semolina

Nobug with a taste of nostalgia reminiscent of my mother's kitchen. My mother often prepared it when I was a child, and later with my grandchildren.

Preparation steps

  • Cook the semolina in milk with butter and vanilla sugar (you can also add lemon sugar or rum sugar if desired). Cool to room temperature.
  • Beat the egg whites until stiff. Mix the egg yolks with the sugar to make them frothy. Add the cooled semolina and mix well. Lightly mix the egg whites with a spatula or a spatula. Spread butter (30x20) well with butter and sprinkle with bread crumbs or biscuit crumbs. Pour the mixture and bake in a preheated oven at 180 ° C for about 40 minutes.
  • Serve it warm with some compote, topped with fruit topping, vanilla sauce, with fruit, chocolate topping ... whoever wants and loves.


delicacy gris growth koh swell

You might also like...

Baked semolina dumplings

Semolina is usually associated with sweet dishes, puff pastry, cakes, and here it appears as the main ingredient of saturated dumplings baked in Mediterranean tomato sauce.

Fresh cheese dessert

If you like desserts with cheese, prepare a fine cream that you can enrich with additives to taste. It can also replace an entire meal.

Honey muffins

Honey muffins

In addition to being honey, these are muffins and fragrant. The combination of honey, cinnamon, cloves and orange peel will attract all lovers of sweet delicacies. Like sugar at the end - pour lemon glaze over them.

Honey pie

Honey pie

Folk cuisine knows many cakes with honey, of which honey pie, along with gingerbread, is probably the most popular.


Mazanica is a cake in which the practice of a housewife, acquired in practice, comes to the fore to create such a delicious cake that almost with nothing (ie flour, a little water, eggs, cream and fat and a few teaspoons of jam) that others with many different fine ingredients rarely can surpass.

Pancakes with caramel sauce

Pancakes with caramel sauce

A new challenge for pancake lovers is captivating with the enticing taste of fried sugar and a light vanilla filling. But that's not all! Stuffed triangles from pancakes to the end created the image: they were stylized with chopped pistachios.

Walnut pudding

The charm of antique desserts, even puddings, was in their age. The bulk of the secret was in fresh eggs, and the number of eggs used, along with other expensive additives such as walnuts, spoke to the fineness and price of the dessert.