Let's boil farina

BEFORE BOILING:

Before cooking semolina not rinse.

BOILING:

Semolina distribute cold water or milk and pour into boiling water / milk - 1 cup of porridge: 3 cups of liquid. Mix again for boiling water. We cook very briefly - enough even 2-4 minutes. Time start to count from the time of re-boil water. When cooking porridge do not mix! Water lightly with salt (half a level teaspoon of salt should be enough) and add oil (1 tablespoon per 100 g porridge). Simmer, covered, with a slightly ajar lid. Groat will be ready when the grains have absorbed all the water.

ONCE BOILED:

After cooking porridge we leave it to cool.

SERVING TIPS:

Semolina can be given in all ways: with fresh or dried fruit, nuts and honey; in the form of cookies, cakes or as a cream cakes and filling for buns; soups, meatballs, meatballs, stuffed cabbage, noodles, and as a thickener for sauces instead of flour as well as salads, or stuffed vegetables.

Bon appétit!