Ingredients:

• Golden Cloud Semolina 250g
• Margarine 250g
• 2 Sticks cinnamon
• 2 tsp Elaichi powder / Cardamom
• 1 cup white sugar
• 1 litre milk
• 1 egg
• 3 caps egg yellow
• 1 tin dessert cream
• Condensed milk for taste
• Coloured almonds

Method

• Melt margarine in pot on medium heat
• Add in cinnamon sticks, elaichi powder and Golden Cloud Semolina and braise on low heat for 10mins
• Add 1 cup of sugar and braise for 5mins until semolina starts to look pinkish in colour – keep heat on low so semolina does not burn
• Add in 250ml Milk – add in parts and mix as you go to prevent lumps – braise for 5mins
• Beat the egg, remaining milk (750mls), and egg yellow. Ensure egg is well beaten
•  
• Add milk, egg yellow and egg mixture to the pot and stir in until well mixed on low heat
• When soji begins to thicken add 1 quarter can of the dessert cream and add condensed milk straight after for taste (1 quarter of a tin or more depending on sweetness preferred)
• Let thicken and take off stove (soji will thicken further when it is taken off the stove for 10 – 15mins
• Top with the remaining dessert cream and coloured almonds for serving
• You can add pink colouring to your dessert cream for a light pink colour, when serving for decoration

 

Semolina Porridge

Ingredients

• 1/2 Cup Golden Cloud Semolina
• 3 cups warm milk
• 3 TBS butter
• 1 tsp vanilla essence
• 1/4 tsp cinnamon
• Pinch of Salt
• 1/2 cup sugar
• Toasted almonds & honey

 

Method

• Brown semolina until golden and aromatic on medium heat
• Add butter and fry for 1-2min on medium heat
• Add warm milk and whisk to avoid lumps
• Add vanilla, cinnamon, salt and sugar. Continue to whisk
• Allow the consistency to thicken. Takes 6-8min
• Remove off heat
• Garnish with toasted almonds and a drizzle of honey
• Optional: top with fresh cream and bananas

 

Indian Semolina Porridge

Ingredients

• 1/2 Cup Golden Cloud Semolina
• 3 cups warm milk
• 3 TBS ghee (clarified butter)
• 1/4 tsp ground cardamom
• 1/4 tsp cinnamon
• 5-6 strands saffron soaked in 2 tbs warm milk
• Pinch of Salt
• 1/2 cup sugar
• Toasted almonds & cream

Method

• Brown semolina until golden and aromatic on medium heat
• Add ghee and fry for 1-2min on medium heat
• Add warm milk and whisk to avoid lumps
• Add cardamom , cinnamon, saffron milk, salt and sugar. Continue to whisk
• Allow the consistency to thicken. Takes 6-8min

Remove off heat

Garnish with toasted almonds and cream

Optional: Top with bananas

Anadama Bread

Experience a slice of South American’s culinary history with our irresistible Anadama Bread recipe. This delightful loaf, with its unique blend of cornmeal and molasses, has been a beloved staple in kitchens for generations. Known for its golden crust and tender crumb, this bread is perfect for sandwiches, toast, or enjoyed on its own. Join us on a journey to discover the heart-warming flavours and tradition of Anadama Bread with our easy-to-follow recipe.

Ingredient:

• 10g sachet instant yeast
• 60g (125ml) Ace Super maize meal
• 100g (125ml) Golden Cloud semolina
• 375ml lukewarm water
• 60g (50ml) molasses
• 50g (50ml) butter or hard margarine cut into cubes and softened
• 7ml salt
• 280g (50ml) Golden Cloud white bread flour, or 240mg (500ml) Golden Cloud cake flour
• 140g (250ml) extra Golden Cloud white bread flour, or 120g (250ml) Golden Cloud cake flour
• 1 egg white for brushing sesame or poppy seeds for sprinkling

Method:

1. Grease a 26cm loaf tin.
2. Place the yeast, maize meal and semolina into a mixing bowl, or the bowl of an electric mixer fitted with the dough hook. Mix thoroughly. Add water, molasses, butter or margarine, salt and first measure of flour, and mix until combined.
3. Gradually add extra flour to form a soft dough. Knead for 5 minutes (with the electric mixer), or turn out onto a floured surface and knead by hand for 6-8 minutes, until smooth and elastic. Return the dough to the bowl, cover and set aside to rise for about 45 minutes, until doubled in bulk.
4. Punch down the dough, and shape into a neat roll to fit the tin, making it a little more than half full. Brush with unbeaten egg white and sprinkle with seeds. Allow to rise, uncovered, until the top is well rounded.
5. Meanwhile preheat oven the to 190˚C
6. Bake for about 35 minutes, until the load sounds hollow when tapped, and the crust is browned. Allow to cool in the tin for a short while, then turn out onto a wire rack to cool.

Anadama Bread Variations

Light Brown Anadama Bread

Replace half the bread or cake flour with Golden Cloud Krakley Wholewheat flour, and sprinkle crushed wheat on top of the dough before baking the bread.

 

Semolina Bread

Makes 1 medium loaf

Indulge in the comforting aroma and delightful taste of homemade semolina bread with this easy-to-follow recipe. Our semolina bread recipe yields a rustic loaf that is perfect for sandwiches, toasting, or enjoying on its own.

Semolina adds a creamy colour and rich, nutty flavour to bread, making this one of the most delicious white loaves in the book

Ingredients:

• 10 g sachet instant yeast
• 200g (250ml) Golden Cloud semolina
• 280g (500ml) Golden Cloud white bread flour, or 240mg (500ml) Golden Cloud cake flour
• 15ml sugar
• 7ml salt
• 375ml lukewarm water
• 30ml olive or sunflower oil
• 140g (250ml) extra Golden Cloud white bread flour, or 120g (250ml) Golden Cloud cake flour (approximate amount)
• 1 egg white for brushing sesame or poppy seeds for sprinkling (optional)

Method:

1. 1 Grease a 26cm loaf tin.
2. 2 Place the yeast, semolina, flour, sugar and salt into a mixing bowl, or the bowl of an electric mixer fitted with the dough hook. Mix thoroughly. Mix in the water and oil.
3. 3 Gradually add extra flour to form a soft dough. Knead for 5 minutes (with the electric mixer), or turn out onto a floured surface and knead for 6-8 minutes by hand, until smooth and elastic. Return the dough to the bowl, cover and set aside to rise for about 45 minutes, until doubled in bulk.
4. 4 Punch the dough down and shape into a neat roll to fit the tin, making it just more than half full. Brush with unbeaten egg white and sprinkle with seeds, if used. Allow to rise, uncovered, until the top is well rounded. Preheat the oven to 190˚C
5. 5 Bake for about 35 minutes, until the loaf sounds hollow when tapped, and the crust is browned. Allow to cool in the tin for a short while, then turn out onto a wire rack to cool completely.

 

Semolina Biscuit Fingers

Makes about 18 biscuits

Craving a delightful treat that perfectly complements your tea or coffee? Look no further! Our recipe brings you a sensational creation: Semolina Biscuit Fingers. These delectable treats are a delightful combination of the buttery richness of biscuits and the subtle crunch of semolina. Prepare to tantalise your taste buds with this simple yet irresistible recipe that will leave you wanting more. Let's dive into the world of Semolina Biscuit Fingers and discover the magic of their delightful flavours.

Ingredients:

• 150g (300ml) Golden Cloud cake flour
• pinch salt
• 50g (75ml) Golden Cloud semolina
• 100g (100ml) butter or hard margarine, cut into cubes
• 80g (100ml) castor sugar
• 1 egg yolk
• 2ml vanilla essence
• 2 drops almond essence (optional)

Topping

• 1 egg 
• white castor sugar for sprinkling

Method:

1. Preheat the oven to 160˚C. Grease a small baking tray or oven proof dish (30 x 20cm).
2. Place the flour, salt and semolina into a mixing bowl, or the bowl of a food processor mix until combined. Add the butter or margarine, and mix or process until mixture is crumbly.  
3. Add the castor sugar, egg yolk and vanilla and almond essences, and mix or process until the dough just holds together; do not overmix.
4. Press the dough evenly into the prepared dish or baking tray, and prick decoratively with a fork. Lightly beat the egg white and brush onto the pastry Sprinkle with sugar.
5. Bake for about 20minutes until pale golden. Switch off the oven, leaving the door partially open, and leave the biscuits for 10 minutes to crisp.
6. Cut the biscuits into neat fingers. Lift carefully onto a wire rack and allow to cool and crisp. Store in an airtight container.

COOK'S NOTES

For roasted almond biscuits, scatter flaked almonds on top and press them lightly into the dough before brushing with egg white.

To make nutty biscuits, add 50g coarsely chopped, roasted hazelnuts (see page 12) to dry ingredients and increase butter or margarine to 125g (150ml).

Semolina and Cheddar Rolls

Makes about 24 rolls

Looking to add a delightful twist to your baking repertoire? Our recipe page is here to share an irresistible treat with you: Semolina and Cheddar Rolls. These delectable rolls bring together the rich flavours of semolina and sharp cheddar cheese, resulting in a heavenly combination that will leave your taste buds wanting more. Whether you're a seasoned baker or just starting out, our easy-to-follow instructions and helpful tips will guide you through the process, ensuring perfectly golden and cheesy rolls every time. Get ready to savour the savoury goodness of Semolina and Cheddar Rolls and impress your family and friends with this delightful recipe. Let's dive right in!

Ingredients:

• 120g (250ml) Golden Cloud cake flour
• 10g sachet instant yeast
• 200ml milk
• 100ml hot water
• 5ml salt
• 5g (50ml) butter or hard margarine, cut into cubes and softened
• 1 egg
• 250g (375ml) Golden Cloud semolina
• 180g (375ml) extra Golden Cloud cake flour (approximate amount)
• 100g(250ml) grated cheddar cheese 
• milk for brushing
• garlic and herb seasoning

Method:

1. Grease a large baking tray. Mix together the first measure of flour and yeast in a mixing bowl, or the bowl of an electric mixer fitted with the dough hook. 
2. Add the milk, water, salt, butter or margarine, egg and semolina to the flour and yeast mixture.  Mix well. Add sufficient of the extra flour to form a soft dough, and knead for about 5 minutes (with the electric mixer), or turn out the dough onto a floured surface and knead by hand for 6 – 8 minutes, until smooth and elastic. Return the dough to the bowl, cover and set aside to rise for about 40 minutes, until double the bulk. 
3. Turn the dough out onto a floured surface. Flatten slightly, and sprinkle with the cheese.  Knead until the cheese has just been incorporated. Pinch off egg-sized pieces, form into balls, and place slightly apart onto the tray. Set aside to rise, uncovered, in a protected spot for about 20 minutes, until doubled in bulk. Preheat the oven to 200˚C.
4. Brush the rolls with the milk, and sprinkle with seasoning. Bake for about 20 minutes, until firm and golden. Cool in a wire rack. 

Greek Custard Slices

Makes 16 slices or squares

Experience the delightful flavours of Greece with our exquisite Greek Custard Slices recipe. These delectable treats will transport your taste buds to the sun-kissed shores of the Mediterranean. With layers of luscious custard sandwiched between flaky puff pastry, these slices offer a perfect balance of creamy and crispy textures. Whether you're a seasoned baker or a culinary enthusiast, our step-by-step guide will help you recreate this classic Greek dessert in your own kitchen. Get ready to savour a slice of Greece with our irresistible Greek Custard Slices recipe.

SEMOLINA CUSTARD 

Ingredients:

• 1.25 litres milk 
• 200 g (250 ml) Golden Cloud semolina 
• 6 eggs
• 50g (50 ml) butter or hard margarine 
• 150 g (200 ml) sugar
• pinch salt
• 5 ml vanilla essence
• 5 ml finely grated lemon zest (optional) 

PHYLLO PASTRY

Ingredients:

• 12 sheets ready-made phyllo pastry 
• 100 g (100 ml) butter or hard margarine, melted

LEMON SYRUP

Ingredients:

• 200 g (250 ml) sugar
• 125 ml water
• 30 ml lemon juice
• 1 cinnamon stick

Method:

1. Preheat the oven to 170˚C.  Set out a deep, rectangular ovenproof dish (30 x 20 cm).
2. To make the custard, heat the milk to boiling point.  Stir in the semolina.  Bring to the boil, stirring with a whisk, until smooth and thickened.  Simmer for 5 minutes.
3. Beat the eggs in jug, Stir in a little of the hot mixture.  Pour the egg and milk mixture. Back into the saucepan, and mix well.  Beat in the butter or margarine, sugar, salt, vanilla essence and lemon zest (if using).
4. Brush the dish with melted butter or margarine, and line with half the pastry, brushing each sheet with melted butter.
5. Pour the filling into the dish.  Cover the custard with the remaining sheets of pastry, brushing each with melted butter.  Neaten the edges, and brush the top with the remaining butter or margarine.  Bake for about 35 minutes, until golden and set.
6. Allow to cool.
7. Meanwhile, place the ingredients for the syrup into a saucepan.  Bring to the boil, stirring constantly.  Simmer gently for 10 minutes.  Cool to lukewarm, then pour over the baked tart.
8. Allow to cool, then chill in the fridge until the tart is firm.  It can be kept in the fridge for up to 4 days.  To serve, cut into neat slices or squares. 

COOK'S NOTES

Omit the syrup, cool the pie and dust with cinnamon-flavoured icing sugar (50ml icing sugar and 5ml cinnamon), and you’ll have bougasta.