Basic Stovetop Directions

Ingredients: Method: 1 Cup  Sunsol Semolina 1 Cup Cold Water 3 Cups Hot Water 1/2 Teaspoon Salt   Soak the Semolina in 1 Cup cold water for approximately 1 hour in a saucepan. Add the hot water and salt and stir well. Place on the heat and simmer on low for 30-40 minutes. Serve hot with dried fruit and nuts or milk and sugar. Serves 3

Basic Microwave

Ingredients: Method: 1 Cup Sunsol Semolina 1 Cup Cold Water 2 Cups Hot Water 1/2 Teaspoon Salt   Soak the Semolina in 1 Cup cold water for approximately 1 hour in a microwave container. Add the hot water and the salt and stir well. Cook in the microwave on high for 2 minutes. Stir and cook for a further 10 minutes, stirring every two minutes. Serve hot with dried fruit and nuts or milk and sugar. Serves 3

Semolina Pudding & Prunes

Ingredients: Method: 250g Prunes 2 Tbs Lemon Juice 500ml Milk 40g Sugar 1 Egg, separated 1/2 Cup Sunsol Semolina 1 Tsp Vanilla Sugar or 1/4 Tsp Vanilla Essence Wash prunes and soak in a little water and lemon juice. Warm the mixture and leave to stand. Warm the milk in a saucepan. Blend Semolina, sugar and vanilla and while stirring, sprinkle it into the warm milk. Cook the mixture for about 10 minutes and stir in the egg yolk. Beat the egg white until stiff and fold it into the pudding mixture. Pour it into a pudding basin and when completely cooled, arrange the prunes around the edges of the pudding. If desired, the lemon syrup from the prunes can be warmed up, thickened with sugar and poured over the prunes as a sauce. Serves 2

Lime & Semolina Biscuits

Ingredients: Method: 200g Butter, Chopped 2 Tsp grated Lime 1 Cup Caster Sugar 2 Eggs 1/4 Cup chopped Pistachio Nuts 1/2 Cup Sunsol Semolina 100g White Cooking Drops 1 extra Tsp finely grated Lime Beat butter, rind and sugar until light and fluffy. Add eggs, one at a time, beating constantly. Transfer to a large bowl and stif in flour, nuts and Semolina. Mix until a soft dough is formed. Cover and refrigerate for 30 minutes. Divide mixture in half. Roll each half into a log shape (approximately 30 cm long) on a lightly floured surface. Wrap in cling film, freeze until firm. Trim ends, cut into 1.5cm slices. Place about 2cm apart on a greased baking tray and cook for about 15 minutes in a moderate oven. Cool on rack. Combine white chocolate and extra rind in a bowl, pipe or drizzle over biscuits. Serves 2

Semolina, Lime & Pistachio Pudding

Ingredients: Method: 75g Butter 150g Demerara Sugar 300ml Milk 1 1/2 Cups Sunsol Semolina 3 Tbs Greek-style Yoghurt 175g Pistachio Nuts, roughly chopped Juice of 2 squeezed Limes 2 Tbs Honey 285ml carton Whipping Cream, whipped crystallized Lime or Angelica Pieces Melt butter, stir in sugar, then add milk and bring back to boil to form a foaming, butterscotch liquid. Stir in Semolina, which will absorb the liquid, then lower heat and add the yoghurt. Beat well over a gentle heat for 2-3 minutes until light and fluffy, then remove and stir in the nuts and lime juice. Leave to cool. Whip the cream, add honey to it and whip again until stiff. Fold the cream into the Semolina mixture, turn into a dish, cover with cling film and refrigerate over night or for several hours before serving. Decorate, if desired, with crystallized lime or angelica pieces. Serves 4

Coffee, Semolina & Walnut Cake

Ingredients: Method: 120g Walnut Pieces 2 Tbs Greek-style Yoghurt 1 1/2 Tbs Honey or Demerara Sugar 60g Butter 90g Demerara Sugar 8 Tbs full cream Milk 1 1/2 Cups Sunsol Semolina 1 heaped Tsp Baking Powder 6 Tbs Strong Black Coffee or Expresso Icing Sugar Preheat oven to 200°C or Gas Mark 6. Grind up 90g of walnut pieces in a blender. Mix with the yoghurt and a tablespoon of honey or demerara sugar. Set aside. Melt butter in a saucepan, stir in sugar and cook on low heat for 2 minutes. Add milk and bring to boil. Turn off heat, add Semolina, baking powder and remaining walnuts and beat until all liquid is absorbed. Add 4 tablespoons of coffee and beat again until thick and fluffy. Grease a spring-clip cake tin and pour in half the mixture. Spread out to form an even layer. Spoon the yoghurt mixture over, then the rest of the Semo lina. Bake for about 20 minutes. Remove, then spoon over remaining coffee and honey, like a syrup. Dredge with icing sugar if desired. Serves 4