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Gray with milk and raisins

Gray with milk and raisins

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An easy dessert available to anyone when you do not have the time or resources;)

  • 500 ml of milk
  • 5-6 tablespoons semolina (depending on how fluid or thick you want it)
  • sugar to taste (I put 2 tablespoons)
  • a handful of raisins
  • 1 sachet of vanilla sugar

Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Gray with milk and raisins:

Put the milk to boil, but do not let it reach the boiling point and add the semolina in the rain, taking care to mix well so as not to form lumps. When it has thickened, add the sugar and vanilla sugar. Take it off the heat and divide it into cups or bowls.

Then sprinkle the raisins on top and serve when it has cooled.

Good appetite !

Tips sites


raisins can be replaced with jam, candied fruit, caramelized apples or caramel

Cake with sweet cottage cheese, recipe for camellia fechete

Then, filled with semolina, sweet and fragrant, for dessert. The dough is easily made, as for any pie, from 600 g flour, three eggs, 125 g sugar, 250 ml milk. Another "improved" version of the cake is the one with semolina and cream. The dough is the same as the egg yolk, only the composition above. Topfen, Quark), as there are recipes for hencleş with semolina.

Pie cake with yogurt, lemon, semolina and raisins & # 8211 Nothing more, nothing better. Cake made of yogurt pie sheets, lemon, gray and raisins & # 8211 Nothing. Cheesecake and semolina pie. It is very important that the butter, cream and egg for the dough are cold and that the dough is kneaded.

Cake with plums and semolina cream. TOP: 200 g margarine, 300 g flour, 1 sachet of baking powder, 4 tablespoons sugar, 2 tablespoons sour cream, 2 egg yolks. The cake is an easy cake to make at home and quick to prepare.

Cake recipes with flour and eggs are famous, but a cake can be made. Place the sheet of dough in the greased pan, spread the semolina filling on top and. Grease the pie with beaten egg with cream and bake in the oven over medium heat.

Cream: 150 ml sour cream 150 ml milk 100 g sugar 20 g vanilla sugar 50 g gray 2 eggs.

Gray with Caramel Milk Or Fake Burnt Sugar Cream

Milk is poured into the pan, it is heated and the semolina is poured in the rain (I know you know so don't argue with me. I want to grow up because I know how to make semolina with milk even if I don't have children: p). chew with a pear at first and then with a wooden spoon.

When it is ready, that is, it has boiled for a maximum of 10 minutes.

Start preparing the caramel.

I put (on Mona's advice) 3 tablespoons of sugar in a bowl. I was embarrassed. I put the metal mesh is the flame and the vessel that is flame resistant on the net with the sugar in it. If your pot does not withstand the flame, then start caramelizing in the oven with the semolina because it lasts longer.

When the sugar was melted and there was a lot of liquid in the bowl, I poured the semolina, which was still hot and juicy. it will make a lot of "bubbles" on the edges, the semolina will mix a little with the caramel but that's all the "schepsis": lol. to look a lot like burnt sugar cream.

I let it cool. but it takes a long time in my opinion it's a sweet that is made in the morning to be eaten in the afternoon or in the evening for the next morning.


Today's recipe is banal, tasty, full of memories and emotions. Every time I make semolina with milk for my children, I remember the bowls of semolina from fresh cow's milk that our mother used to make for us. This semolina with milk was so good that by morning I would liquidate all the bowls in which it was divided. They also had cherry jam. What goodness! I can't say that the semolina I made is not as good, but the difference certainly comes from the quality of the raw materials used.
In general, I make semolina with milk for children's evening meals. and ours. Now I served it with blueberry jam, a jam with Piatra Neamt flavor made with love by a special lady.

INGREDIENT: 1 l of milk
100 g gray
100 g of sugar
1 sachet of vanilla sugar

We boil the milk in a pot and when it is warm I add the semolina in the rain, stirring all the time (as in polenta). Be careful not to make the milk very hot, in which case lumps will form. Then add the sugar and vanilla sugar, and as mentioned above, mix constantly so that it does not stick until it starts to boil. When it starts to boil, boil it for another 2-3 minutes and then put the semolina in porcelain or silicone bowls.

If we put the semolina in the form of silicone, after it cools and can be removed from the form, we serve it with our favorite jam, in our case blueberry jam. If I had put the semolina with milk in the bowls, I would have immediately put cherries or blueberries on top of them from place to place.

Always have a craving for life! I leave you with my favorite Gheorghe Gheorghiu.

Lychee with semolina and cream - a Transylvanian peasant pie

  • Lychee with semolina and cream (Maria Matyiku / Epoch Times) Lychee with semolina and cream
  • Lychee with semolina and cream (II) (Maria Matyiku / Epoch Times) Lychee with semolina and cream (II)

Lychee is a Transylvanian peasant pie of Saxon origin, which was usually made directly on the hearth in the brick oven. It is known especially in the rural area of ​​Alba-Sibiu-Braşov, and is prepared in different variants: with cheese, semolina, with plums or other fruits. Once upon a time, there was no celebration or wedding in the village without cakes and lychee. As most of the Saxons have left, and their grandmothers and aunts are now past their youth, we offer those who want to keep the gastronomic tradition, this recipe collected from a small village near Blaj.


Dough (like cake dough)

350 g flour
25 g of fresh yeast or a tablespoon of dry yeast
2 egg yolks
grated peel of a lemon
3 tablespoons sugar
50 ml oil
1 teaspoon salt
lukewarm milk (approx. 250 ml of milk, depending on the quality of the flour)

1 l milk
1 cup semolina
sugar to taste
1/2 teaspoon salt
6 egg whites

4 yolks
100 g butter
350 g cream
2 sachets of vanilla sugar

The quantities are for the large stove tray


Note: It is recommended that all ingredients be at room temperature.

The dough is made first. Rub the yeast with a tablespoon of flour, a tablespoon of sugar and a few tablespoons of lukewarm milk until it becomes like a cream. The result, the mayo, is left to heat for about 30 minutes. On the work table, first sift the flour, then make a hole in the middle, in which the mayonnaise is placed, together with the two yolks previously rubbed with a teaspoon of salt. Add the warm milk together with the sugar and knead a dough that is not too hard. Knead the dough on the table for 10 minutes until it becomes elastic and will have the consistency of cake dough. Add the oil little by little, and continue to knead until the dough begins to bubble and comes off easily from the hand. Put the dough in a bowl greased with oil, cover with a napkin and leave to rise until it doubles in volume.

Prepare a thicker semolina, boiled in milk. Add sugar to taste. When the semolina is cooked, set aside and let it cool. The egg whites are whipped. When the foam has already started to harden, add it one by one to the semolina mixture while it is still a little warm.

Separately, rub the 4 egg yolks well with the butter, add 2 sachets of vanilla sugar, then gradually add the cream.

After the dough is leavened, spread a thick sheet of a finger (about 3 mm). Place the sheet in a tray lined with baking paper or flour. Put the semolina paste on top, then evenly pour the yolk mixture with the cream. Bake in the oven at the right heat (180 C) for about 30-40 minutes.

Corns with soy milk and walnuts

Recipe for fasting croissants with soy milk and walnuts, sweetened with honey and flavored with vanilla and lemon or orange

Quick pancakes with oats and soy milk

Recipe for quick pancakes made of oatmeal and wholemeal flour, with soy milk and honey

Cake with tomato juice and soy milk.

Gray with milk and caramel

Gray with milk and caramel sauce, flavored with lemon peel

Gray with milk

Gray with boiled milk, served hot, with fruit syrup on top


1 L vegetable milk (I used almonds but you can use another vegetable milk or cow's milk)
3 eggs
150g gray
100g raisins (left to hydrate for an hour and drained well)
3 tablespoons coconut flakes (optional)
1 teaspoon vanilla powder (optional)
1 tablespoon coconut oil (or butter)
* maple sugar or syrup (optional or depending on preferences)

Put the milk in a saucepan on the fire and add the oil, vanilla, and sugar.

When it starts to boil, add the semolina in the rain, stirring with a fork. Let it simmer for about 5-7 minutes then let it cool.

Over the cooled semolina, add the coconut flakes, beaten eggs and raisins and mix well.

Put the composition in a round silicone mold (diameter 21cm) or in a ceramic bowl greased with oil and put in the oven for about 45 minutes at 180 degrees C.

* The pudding remains soft. Eggs in 45 minutes at 180 degrees C are more than cooked.

Gray with milk

As we are fasting, we can use soy milk, rice bought or prepare at home cashew milk, oat milk (click on name for recipes).

1 liter of milk (rice, soy, almonds, cashews)

Sun Food compote peaches

How come:

We boil the milk together with the salt and sugar and when close to boiling, we add the semolina, in the rain,

mixing with a tel. Let it boil over low heat, stirring often, so that it does not stick.

Boil for about 5-7 minutes until thickened. If you like softer semolina (as I like it),

I recommend boiling it only 5-6 minutes, if you like the strong one, boil a little more.

Also consider that it will harden as it cools.

Put in bowls / cups and serve with whatever topping we want: jam, jam, honey, fresh fruit or peaches from compote

as I did. I also put peach cubes in it, for more freshness.

The amount of sugar depends on how sweet you like it (you can taste it boiling) and whether you serve it with jam or not.

Description Recipe

I want to make an invitation to those who do not have children around and have never buried a Milk Gray. It should be tried, either to remember the taste from childhood, or as a light snack and not necessarily very sweet. It is made quickly and can be combined every time with something else. I know, the classic recipe is sweet & # 8211 and that's why a lot of people prefer to give it skip. But a Gris with Milk combined with Walnuts or Almonds is already another food, right? Try the combination, you will like it!

And the version I chose today is less sweet & # 8211 very little added sugar and has very little sweet dehydrated fruit. Although it's ok to eat it cold, I wouldn't miss the opportunity to eat it fresh and warm!

Stock up on food easily, ordering your ingredients ONLINE:


I don't think about Gris cu Milte all summer, but when the cold comes. I immediately remember (and) him.

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