Semolina Pudding

Semolina is made from durum wheat and we need coarse form for this recipe, not the flour easily found in the supermarkets. I use this but you can use different brand for this recipe. 

1 cup semolina, coarse grind
1 cup granulated sugar
1 lt. milk

Whisk semolina and sugar in a 4 qt. pan. This will prevent clumping during cooking. Bring pan to medium heat and add milk to the mixture and stir constantly until it boils. The consistency will thicken. When it is thick enough, pour pudding into a 8x8 Pyrex dish washed but not dried. The water will prevent sticking to the dish. Place a stretch wrap on top of the dish and place it in the refrigerator at least 4 hours. Cut into small squares and sprinkle cinnamon on top. 

Semolina Pudding

Walnut and Carrot Bread

3 eggs, room temperature
1 1/2 cup granulated sugar
1 cup vegetable oil
1 cup milk, room temperature
2 teaspoon baking powder (10 gr.)
2 1/2 cups flour
1 carrot, finely grated
3/4 cup walnuts, chopped
1 teaspoon cinnamon

Place eggs and sugar in stand up mixer bowl and stir until incorporated thoroughly when there are small bubbles. Add milk and oil in the bowl and mix until liquid has evenly distributed. Add baking powder to flour and mix it before including to the wet ingredients. Sift flour to wet ingredients and mix until all flour is incorporated. Take the bowl from the mixer and include walnuts, carrot, and cinnamon mixing with spatula. Do not over mix the batter. 
Pour the batter into a cake pan previously oiled and floured. Place the pan in the middle rack and bake it for 40 min. in 350 F. It took an hour in my oven.

Insert a toothpick to make sure the cake is cooked, if toothpick comes out clean, then take the cake out. 
Cool on a rack for 5 minutes, then turn the pan upside down and take the cake out. 


Turkish Shortbread Cookie
This is my first attempt to make these cookies and it is a very easy recipe to follow. I love these cookies so much, every time we go to Turkey, I stop at a local pastry shop to get some. They are perfect companion for tea. During my research I found out that a special kind of butter was used to prevent spreading during baking. I decided to use unsalted butter and made clarified butter by boiling slowly and separating the milk solids and foam from butter. The final product had almost no water. Water makes cookies to spread under heat, which is not 

250 gr. unbleached all purpose flour
125 gr. powdered sugar
125 gr. unsalted clarified butter (room temperature)
5 gr. baking powder

First, bring clarified butter to room temperature, it should be soft. Mix flour, sugar, butter, and baking powder in large bowl. Knead mixture until it forms a soft dough. We usually call it earlobe consistency :)