Recipe Catalog
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The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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Caramelized pears with vanilla ice cream are a true embodiment of Italian culinary simplicity and refined taste. Tender Bartlett pears soaked in warm caramel syrup release their sweet aroma and take on an enticing golden hue. Their softness perfectly complements the chilled creamy texture of vanilla ice cream, creating a harmony of contrasts—hot and cold, dense and airy. This exquisite dessert is easy to prepare but leaves an impression of restaurant-level cuisine. In Italy, such desserts are often served after dinner, enjoyed with a cup of aromatic espresso. Caramelized pears can adorn any table setting, highlighting a love for natural ingredients and respect for the traditions of Italian gastronomy.
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This light dessert of apples and pears with vanilla ice cream is a true embodiment of sophistication and simplicity. The roots of this treat go back to European culinary tradition, where fruits caramelized in butter and syrup are served with delicate ice cream. Apples and pears create a harmonious blend of sweet and sour notes enriched by the warm aroma of cinnamon and nuts. Maple syrup adds a refined sweetness to the dessert, while butter makes the texture of the fruits tender and soft. Serving it with vanilla ice cream creates a perfect balance between the warmth of caramelized fruits and the cool creamy lightness. This dessert can be served after a festive dinner or enjoyed as a cozy treat on cold evenings, savoring each spoonful's touch to this sweet symphony of flavors.
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Coconut semolina porridge with pineapple candied fruits is a delicate and exotic dish inspired by Russian cuisine but enriched with tropical notes. The semolina absorbs the aroma of coconut milk, gaining a silky texture, while lime zest and ground ginger add a light citrus freshness and spiciness. Pineapple candied fruits bring pleasant sweetness and fruity undertones, making each bite surprisingly rich. Topped with coconut flakes, this porridge becomes not just breakfast but a true gastronomic delight. Perfect for those who want to experience the blend of classic and exotic in one plate while enjoying morning warmth and coziness.
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Not porridge, but almost a dessert - cheerful color, aroma and nuts with cinnamon.
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Chocolate semolina porridge with banana mousse is a refined combination of tenderness and rich flavor. This dessert, based on traditional Russian semolina porridge, takes on a new form with the addition of Nutella paste, creating a velvety chocolate texture. The banana mousse with a hint of lemon juice and airy cream adds freshness and contrast, while crunchy hazelnuts provide an exquisite touch. The dish is perfect for a cozy breakfast or an elegant dessert, delighting with a pleasant balance of sweetness and creamy softness.
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If semolina, then with coconut milk. Only in this case will it be truly easily absorbed by the body, immediately giving us strength.
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Peach semolina porridge with slices of plums in syrup is an exquisite combination of tenderness and sweetness born in European cuisine. The semolina is brought to a perfect creamy consistency, infused with the aroma of ginger and milk, while the peach puree adds fruity freshness. The finishing touch is the caramelized plums in wine syrup, whose slight tartness highlights the depth of flavor. This dish is perfect for a morning treat or a cozy dessert, filling the moment with warmth and comfort. It invites us to enjoy a leisurely meal, offering harmony of flavors and textures in every spoonful.
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Pear semolina porridge with ginger, gingerbread crumbs, and cinnamon sauce is a refined blend of tenderness, spice, and sweetness inspired by Spanish cuisine. The semolina soaked in milk and cinnamon aroma acquires a velvety texture, while the addition of pear puree adds freshness and fruity richness. Ginger adds a slight spiciness, creating an amazing balance of flavors. Serving it with warm cinnamon sauce makes the dish cozy, while the crunchy gingerbread crumbs add texture contrast. This is not just breakfast — it's a culinary journey inspired by Spanish traditions that warms the soul and brings morning joy.
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Pear semolina porridge with marzipan crumble and poached pears is an exquisite dessert with Italian motifs. The delicate, velvety texture of the semolina porridge combines with the subtle aroma of cinnamon and ginger, creating warmth and comfort in every bite. Pear puree adds sweetness and a light fruity freshness, while syrup-soaked pear slices reveal a rich caramel flavor. The marzipan crumble adds nutty depth, making the dish truly refined. This dessert is perfect for a leisurely breakfast or a cozy evening with a cup of fragrant tea. Inspired by Italian traditions, such dishes are often prepared for celebrations, turning everyday ingredients into true culinary masterpieces.
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Banana semolina porridge with mango slices in syrup is a harmony of tenderness and vibrant flavors. The velvety texture of the semolina porridge made with milk is infused with the soft aroma of ripe banana, creating a cozy sweetness. Mango slices caramelized in ginger syrup add an exotic note and pleasant tartness, contrasting with the creaminess of the porridge. The recipe recalls traditional childhood porridges but is enriched with modern gastronomic accents. The dish's sophistication is highlighted by sandy cookies that provide a light crunch. This porridge is perfect for leisurely breakfasts and cozy evenings, warming you with its taste and offering a sense of a gastronomic journey to the tropics.
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Pumpkin semolina porridge with lingonberry coulis and salty pretzel is a culinary embodiment of contrasts. The delicate and velvety semolina soaked in the sweetness of pumpkin and a hint of ginger serves as the base for an unusual flavor duet. The bright lingonberry coulis adds tartness to awaken the taste buds, while the salty pretzels create a crunchy textural note that plays on contrasts. This breakfast is born from the Brazilian tradition of combining simple ingredients in unusual harmonies. It can be served as a warming morning dish or as a dessert that impresses with its blend of sweetness and saltiness. The cream cheese from Philadelphia completes the picture by adding a gentle creamy softness. This dish is for those who appreciate gastronomic experiments and are not afraid to step outside the ordinary.
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Carrot casserole made from semolina and cottage cheese is a delicate and aromatic dish of Russian cuisine that combines the softness of semolina, the creamy texture of cottage cheese, and the sweet freshness of carrots. The casserole has a warm, cozy taste with light notes of vanilla, cinnamon, and black pepper that give it a special piquancy. Historically, such casseroles were popular in homes where simple and affordable ingredients were valued for creating nutritious and hearty dishes. Oat flakes add structure, making the casserole denser, while dried fruits or nuts bring additional textural play. It is an ideal option for both breakfast and a light dinner served with honey or sour cream. The casserole delights the eye with its bright golden color, and its softness makes it a favorite dish for both children and adults.
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Cottage cheese casserole with semolina and vanilla is a delicate treat of Russian cuisine, familiar to many since childhood. Its history begins in traditional village recipes where cottage cheese was the basis of many dishes. The casserole has a velvety texture, and the semolina gives it lightness and airiness. The vanilla aroma enhances its sophistication, making each serving special. It is perfect as a nutritious breakfast or a cozy tea time with family. Served warm with sour cream or jam, adding extra softness and pleasant sweetness.
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Bubert is in the porridge section on our website, but in fact it is a semolina pudding, for which the cereal is not boiled, but only heated and left to swell. Bubert with cranberry jelly used to be a traditional dish at rites of passage - weddings and funerals. In addition to jelly, Bubert can be served with jam or fruit juice - the bright fruit flavor will help to set off the dense texture of the semolina.
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