December 03, 2010

Lemon Semolina Pudding

Before I moved to Australia I used to consider myself superbly organised, always on time kind of a girl. Don't get me wrong, I still am, but there is no doubt my "leave-everything-to-the-last-minute"- kind of a boyfriend has influenced me in some ways. When I first moved here I kept hearing this saying "Lets play it by the ear" all over and over again and I always thought to myself "But I'm not a let's play it by the ear kind of a girl!". I'll give you an example. We are leaving for our trip tomorrow (that is approximately in 24 hours) and we still haven't packed nor do have all our nights booked in Japan!

I think I would start panicking just about now if it wasn't for this lemon semolina pudding that seemed to whisk all the stress and worries away. Literally. I whisked and whisked so hard I had no strength left to panic. So it's done it's task and I can just "keep calm and carry on", as they say ;-)

Lemon Semolina Pudding

250 ml low-fat milk
250ml water
45g semolina

1tsp natural vanilla extract
(tiny pinch of cardamom)
zest of one lemon
1/2 lemon, juiced

Combine the milk and the water in a saucepan and bring to boil. Add the semolina whisking continuously. Simmer on low heat for 10 minutes stirring every now and then. Take the pan off the heat and add vanilla, cardamom, lemon zest and juice. Stir to combine. Let cool down and once cooled, using electric beaters, whisk for 5-7 minutes or until the consistency is smooth and almost silky. Garnish with extra lemon zest and serve room temperature or cold as a dessert.

Keep Calm and Carry On!