Griessklosschen

A tasty German speciality, Griessklosschen (grees-kloh-shehn) may be served in a vegetable soup or as an accompaniment to boiled ham or meat.

12 fl. oz. milk lj oz. butter

1 teaspoon salt

4 oz. semolina

2 eggs

2 teaspoon ground cinnamon

Flavoured with fresh herbs, Grey Mullet with Tomatoes and Capers is a most impressive dinner party dish.

In a large saucepan, heat the milk, butter and teaspoon of salt together over moderate heat. When the butter melts and the milk comes to the boil, add the semolina, a little at a time, stirring constantly with a wooden spoon. Reduce the heat to low and cook the mixture, stirring constantly, for 5 minutes, or until it is smooth and thick enough to hold its shape.

Remove the pan from the heat and beat in the eggs, one at a time, then the cinnamon. Set the semolina mixture aside to cool for 30 minutes.

With your hands, shape the semolina mixture into 24 small, walnut-sized balls and set them aside.

Half fill a large saucepan with water and add the remaining salt. Place the pan over high heat and bring the water to the boil. Reduce the heat to moderate and carefully drop the balls, three or four at a time, into the water. Cook the balls for 5 minutes, or until they rise to the surface of the water. With a slotted spoon,

Griesstorte is a luscious almond-flavoured semolina cake with a rasp-berry and rum cream filling. remove the dumplings from the pan and keep them warm while you cook the remaining balls in the same way. The dumplings are now ready to serve.

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