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Semolina Cake with Milk Syrup – Koh

Semolina Cake with Milk Syrup - Koh
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Semolina Cake with Milk Syrup - Koh
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Ingredients
Servings:
Instructions
  1. Separate egg white from egg yolk.
  2. Mix together yolk and 6 tablespoons of the sugar until nice and creamy. Add semolina and flour. Mix until just combined.
  3. Beat egg whites until nice and fluffy. Whisk in semolina mixture. Stir together slowly with a wooden spoon.
  4. Use spray oil on an oven proof dish (33x23cm). Pour mixture in a dish and bake for 20-25 minutes on 180C .
  5. Meanwhile, put 6 tablespoons of sugar into a saucepan with 1 liter of milk and bring to a simmer; remove from heat and add 1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract.
  6. When cake is done, remove from the oven and pour hot milk over hot cake. Leave it for half an hour to absorb milk before serving.
Recipe Notes

Semolina Cake YouTube

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Baba Ganoush

Baba Ganoush

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Baba Ganoush

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Ingredients


Servings:

Instructions
  1. Preheat an oven to 200°C.

  2. Place eggplants onto the baking sheet and prick in several places using a fork. Roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.

  3. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.

  4. Remove and discard skin from eggplant. Using a fork, mash the eggplant to a paste.

  5. Add tahini paste. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

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