SEMOLINA SLICE WITH APPLE & PEAR PURÉE
SERVES 1 LARGE PORTION
FOR THE PUREE
2 small apples
1 large pear
3-7 tsp. brown sugar
1 tsp. ground cinnamon
1 tbsp. raisins or rum raisins
FOR THE SEMOLINA SAUCE
1 cup (250ml) soy milk, or other plant-based milk
pinch of sea salt
1 cup (150 g) whole-wheat semolina
6 tbsp. vegan margarine
2–3 tbsp. brown sugar
SEPCIAL EQUIPMENT
8 inch (20cm) square or round cake pan
NUTRITIONAL VALUES
Calories: 1741kcal
Fat: 76.2g (11.7g S.Fat)
Carbs: 229.9g
Protein: 26.9g
Sugar: 105.7g
Sodium: 1172mg
METHOD
Peel the apples and pears, cut them into quarters, remove the cores, and finely chop. Place the fruit in a saucepan with 1–2 tbsp. water and bring to a boil over high heat, then cover and simmer over medium heat until it is disintegrating. Mash lightly with a fork or potato masher, season with sugar and cinnamon, and leave to simmer for another 5 minutes. Place aside.
To make the semolina slices, in a saucepan over high heat, bring the soy milk and salt to a boil. Slowly pour in the semolina, stirring constantly with a whisk. Simmer for a few minutes, then transfer to a cake pan and cool for about 30 minutes.
In a saucepan, melt 1 tablespoon margarine over medium heat. Using a knife, cut the semolina block into pieces. Place these in the pan and top with the remaining margarine. Fry the slices until golden brown and crispy on the inside, which can take up to 15 minutes. Fry until crisp on the other side, then flip. Sugar should be sprinkled on top. Sprinkle the raisins or rum raisins over the fruit purée if desired. Separately pack the purée and semolina slices for travel. Both are also delicious when served cold.
To make the semolina slices, in a saucepan over high heat, bring the soy milk and salt to a boil. Slowly pour in the semolina, stirring constantly with a whisk. Simmer for a few minutes, then transfer to a cake pan and cool for about 30 minutes.
In a saucepan, melt 1 tablespoon margarine over medium heat. Using a knife, cut the semolina block into pieces. Place these in the pan and top with the remaining margarine. Fry the slices until golden brown and crispy on the inside, which can take up to 15 minutes. Fry until crisp on the other side, then flip. Sugar should be sprinkled on top. Sprinkle the raisins or rum raisins over the fruit purée if desired. Separately pack the purée and semolina slices for travel. Both are also delicious when served cold.
