Our grandmothers and great-grandmothers knew the power of semolina well, which is why they used to be widely used in many dishes. Especially in the cold season, we will appreciate the dishes from them, as they warm the body, satisfy it and at the same time properly encourage it. Barley groats contain large amounts of carbohydrates, proteins, vitamins B and E, potassium, calcium, iron and selenium. It has a preventive effect against cardiovascular diseases, stomach and intestinal problems. They lower the level of cholesterol and lipids in the blood, they are very effective against constipation. Unlike other cereals, they have a lower gluten content. Barley is a great helper in digestive problems, “adjusts” the stomach and stimulates appetite.
Pearls can be used in soups, salads, spreads or you can bake them, serve as a side dish or prepare desserts. We bring you two delicious recipes:
Sweet semolina porridge
1 cup small Penam groats
Water + milk half and half for cooking semolina
1 tablespoon ground cinnamon
raspberry syrup + fresh raspberries and blackberries, mint to taste
maple syrup + nuts, plums, mint to taste
Cook the groats in water with milk according to the instructions on the package. After cooking, divide into bowls, taste to taste. For example, season the porridge with raspberry syrup and garnish with fresh raspberries and blackberries, and a mint leaf. Or sprinkle the porridge with a mixture of nuts, garnish with fresh plums, season with maple syrup, garnish with fresh mint leaves.
Mini chicken with stuffing made of toast bread and semolina
1 mini french yellow chick
Butter to spread + salt
6 slices of wholemeal toast bread
1/2 cup mini Penam groats, cooked
3 cloves of garlic or more to taste
2 tablespoons marjoram
A little milk
Salt the chicken from the outside and inside, thoroughly spread with butter. Cut the toast into cubes, put in a bowl, pour a little milk. Add boiled semolina, garlic, eggs, salt, pepper, marjoram and mix everything into a compact mass. Fill the chicken with stuffing. Transfer the rest of the stuffing to a greased baking dish, place slices of butter on top. Bake the chicken and stuffing until golden. Finished chicken with stuffing is served with baked potatoes in their skins.
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