Master chef
Utensils
Apron
baking paper
Cake tin
Frying pan
Lemon grater
Measuring cup
Pan
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooking spoon (wooden)
Soup bowl
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line a cake tin (approx. 25 cm) with baking paper.
Semolina
Place the milk, sugar and salt in a pan, bring to the boil. Reduce the heat, stir in the semolina, simmer for approx. 8 mins. over a low heat, stirring constantly to form a thick paste. Remove the pan from the heat. Grate the zest of the lemon, add, mix, allow to cool slightly.
To shape
Transfer the semolina mixture to the prepared tin, press down firmly with the back of a wet spoon, cover and chill for approx. 2 hrs.
Semolina slices
Turn the mixture out onto a chopping board, remove the baking paper. Cut the semolina cake in half crosswise and lengthwise to make four equal pieces.
To fry
Heat the butter in a non-stick frying pan. Add the slices, fry for approx. 3 mins. on each side until golden brown. Remove, allow to cool slightly. <Kids> Mix the sugar and vanilla in a soup plate. Toss the semolina slices in the sugar.
To decorate
Slice the strawberries, arrange them on top of the semolina slices.
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