Cutlets with gravy baked in the oven. Cutlets like in kindergarten according to a real recipe Recipe for delicious cutlets like in kindergarten

Kindergarten routing No. 2 on beef patties as in kindergarten.

A brief summary of the technology for preparing these meatballs.

Meat. The recipe says what is best for this dish the shoulder or shoulder part of the beef is suitable. Turn the meat.

The loaf must be soaked in milk. I do not cut off any crusts, since they must be passed through a meat grinder together with ground beef and there will be no trace of crusts.

Melt the butter, for example, in the microwave.

And now we combine the minced meat with a loaf and re-twist everything together again. The stuffing is quite viscous, without any lumps. Add melted butter (butter) to it and salt a little. Remember that the child does not need salty foods, so less is better than more.

Mix everything thoroughly and beat. What is whip? Yes, just collect all the minced meat from the bowl into your hand and throw it back with force.

You need to form meatballs, of course, with wet hands. Take a portion of minced meat in your hand and give it a round flat shape. Since there are 8 servings, then there will also be eight cutlets, respectively.

These meatballs are steamed, or they are stewed under a lid, in a simple frying pan. No oil, no frying, just heat the pan and pour in some water, about 50 grams. And now we lay out our meatballs, tightly close the lid. Then simmer over low heat for fifteen minutes. This is quite enough for itself.

The meatballs will shrink a little during the cooking process.

What is needed for technology: wheat flour sift, pour into butter, melted in a pan, and sauté until about a light cream color. After it is slightly cooled and pour in a quarter of the hot milk, kneading until smooth. Then the remaining milk is already added and boiled, stirring, for about 7 minutes.

What am I doing. And I simplify this process, because everything is not so simple here - there is a great risk of getting solid lumps.

I just stir the flour in a cup in a small amount of milk (so that there are no lumps, 50 grams of milk), and put the remaining milk in a saucepan on the stove. After the milk almost boils, add butter, a little salt, and pour in the flour mixture, stirring all the time (if it is too thick, pour in a little more milk from the saucepan). It takes a minute to cook. The sauce will thicken by this time.

Just pour this sauce over the cutlets and you're done!

Delicious semolina balls is an excellent breakfast even for children who do not like porridge, and original treat for adults. The secret of this dish is in the appetizing crust formed during frying.

Sweet semolina meatballs go well with any nuts, canned, dried, fresh fruits, berries.

For cooking you will need:

• 100 g semolina;
• 2 eggs;
• 0.5 l of milk;
• 20 g flour;
• 20 g cornstarch;
• 2 g salt;
• 70 g of granulated sugar;
• frying oil.

Step by step recipe.

1. Milk is heated in a saucepan, salted, sugared.
2. When the first bubbles appear on the surface of the milk, cereals are sent into it in a thin stream, immediately stirring.
3. Cook the porridge over low heat until thickened (about 7 minutes), stirring regularly. Ready semolina is cooled.
4. Eggs are shaken in a bowl with a fork and poured into cold porridge.
5. Gradually introduce starch, stir.
6. Having wetted the palms with cold water, medium-sized meatballs are formed from the resulting mass.
7. Semi-finished products are rolled in flour on all sides.
8. Semolina porridge patties are fried in a minimum layer of oil in a frying pan without a lid.

If the semolina is boiled with lumps, you need to beat it with a blender: this will solve the problem and make the delicacy more tender.

How to cook with raisins in the oven?

The dessert is even more appetizing if you put raisins in the semolina base. If desired, you can replace it with other dried fruits.

Required products:

• 120 g of semolina;
• 1 egg;
• 1 g vanillin;
• 2 g salt;
• 60 g wheat flour;
• 0.5 l of milk;
• 50 g of sugar;
• 100 g raisins.

Cooking technology.

1. Milk is brought to a boil, sugar, vanilla, salt, semolina are poured in, stirring continuously.
2. Cook porridge over low heat for 7-8 minutes.
3. An egg is driven into the chilled porridge, sifted flour and raisins are poured.
4. The basis for the meatballs is laid out in molds (preferably silicone).
5. The dish is cooked in the oven at a temperature of 190 ° C for about 15 minutes (until the top is browned).
6. The meatballs are removed from the molds only after complete cooling.

With curd filling

For breakfast or an afternoon snack, you can make delicious semolina balls, like in kindergarten, according to this recipe.

Required components:

• 500 ml of milk;
• 250 g of fatty non-grained cottage cheese;
• 40 g of sugar;
• 120 g semolina;
• 30 g sweet butter;
• 2 eggs;
• 1 g vanillin;
• vegetable oil for frying.

Recipe.

1. Cottage cheese is combined with half sugar and vanilla. If the mass is not completely homogeneous, beat it with a blender, or rub it through a sieve.
2. Gradually pour semolina into boiling milk, pour in the remaining sugar and cook over moderate heat for 3 minutes.
3. Semolina dough is mixed with butter and left to cool.
4. Separately, shake the egg and introduce it into the chilled porridge.
5. The second egg is beaten in another cup.
6. Rounds are formed from the semolina base and lightly pressed down to make voluminous cakes.
7. Put a little in the center of the workpiece curd mass and connect the edges of the cake, as in the preparation of pies.
8. Semi-finished products are coated with a beaten egg and fried in hot oil until beautiful crust from each side.

Semolina balls with jelly

The dessert according to this recipe is so appetizing and tasty that even picky eaters ask for supplements.

Would need:

• 200 g semolina;
• 1 liter of milk;
• 50 g of sugar;
• 80 g of starch;
• 2 fresh eggs;
• 40 g flour;
• 3 g salt;
• 300 g of any berries (fresh or frozen);
• 1.5 liters of pure water;
• frying oil.

Step by step recipe.

1. Boiled in salted and sugared milk semolina within 4–5 minutes.
2. Mix semolina with oil and leave in an open pan to cool.
3. The berries in the second pan are poured with water, covered with sugar and heated to a boil. The fire is reduced and boiled for 15 minutes, then the berries are removed with a sieve, and the jelly base is again brought to a boil.
4. Starch is diluted in 70 ml of water. The mixture without lumps is poured into a boiled berry broth. The liquid is quickly stirred and after 20 seconds removed from the stove.
5. The cooled semolina is mixed with eggs.
6. Volumetric cakes are made from porridge, rolled in flour and fried on each side.
7. The meatballs are laid out on plates and generously poured with warm jelly.

In a multicooker for a couple

Such meatballs are not only tasty, but also healthy, because in the process of steaming they retain their beautiful color, shape and all valuable elements.

Required products:

• 0.7 l of milk;
• 250 g of semolina;
• 200 g breadcrumbs;
• 3 g salt;
• 1 egg;
• 50 g butter.

Cooking steps.

1. Milk is poured into the multicooker bowl, and the “Multi-cooker” mode (100 ° C) is set for 15 minutes.
2. Before the milk boils, cereals, a third of the butter, and salt are added to it.
3. Porridge is cooked for 3 minutes, then left in a closed slow cooker for 20 minutes.
4. An egg is driven into the infused porridge.
5. Meatballs are made from the semolina base and breaded in breadcrumbs.
6. Pour 500 ml of water into the multicooker bowl.
7. The meatballs are laid out in a steam container. They are cooked in the "Steam" mode for 15 minutes.

Would need:

• 150 g semolina;
• 500 ml of purified water;
• 150 hard cheese;
• 100 g butter;
• 5 g salt;
• 2 g ground pepper;
• 2 eggs;
• 150 g white breadcrumbs.

Cooking technology.

1. Thick semolina is boiled in salted water.
2. Oil is added to hot porridge, then the dish is cooled.
3. Eggs are broken into semolina, grated cheese is poured, salted and peppered.
4. The semolina base is placed in the refrigerator for 1.5 hours.
5. Meatballs are molded from the cold composition, rolled in breading and baked for 20 minutes in an oven preheated to 180 ° C.

Semolina meatballs are served immediately after preparation. A sweet dish is poured with condensed milk, a portion of sugared sour cream, honey or jam. Unsweetened meatballs go well with heavy cream, butter, sour cream sauces.

Hello hostesses!

Today we have a nostalgic recipe: we will cook wonderful meatballs, which are often served in canteens or kindergartens.

They are so soft and delicious and completely buried in fragrant gravy. Traditionally, they go perfectly with mashed potatoes.

Ingredients:

• Meat - 900 g
• White bread - 200 g
• Milk - 200-250 ml
• Onion - 1 pc.
• Garlic - 1-2 cloves
• Salt pepper
• Breadcrumbs

For gravy:

• Meat broth - 1 l
• Onion - 1/2 piece
• Carrots - 1 pc.
• Tomato paste - 2-3 tbsp. l
• Flour - 50 g
• Allspice - 3-5 peas
• Bay leaf - 2 pcs
• Vegetable oil - 1 tbsp. l
• Butter - 30 g

First, let's prepare the minced meat.

Take pork or pork in half with beef, cut it into medium-sized pieces.

Soak a loaf or white bread in milk. Cut one onion into slices. Scroll everything together through a meat grinder.

Salt the ground ingredients, pepper to taste and knead with your hands until smooth.

To do this, mix and beat the minced meat, picking it up entirely in the palm of your hand and throwing it back into the bowl with effort.

It is necessary to beat the minced meat so that it becomes denser and excess air comes out of it. Then the cutlets will keep their shape well, they will have perfect edges.

Of course, do not overdo it so that it does not scatter to the sides.

When it is ready, let it stand for a while, 10-15 minutes.

Now you can form cutlets from it.

Throwing minced meat from hand to hand while sculpting, further compact them.

Then they will be very smooth and beautiful.

Roll them in breadcrumbs and place on a greased baking sheet.

We put the blanks in an oven preheated to 180 degrees for 15-20 minutes.

While they are languishing in the oven, make the gravy.

To do this, dry hot pan, stirring constantly, fry the flour until a pleasant light beige shade.

Pour the fried flour with a glass of broth and stir.

You should get a fairly liquid sour cream consistency.

We pass everything together for another 3-4 minutes and add tomato paste. Mix well.

Now pour the rest of the broth into the pan and bring to a boil.

Next, with constant stirring, pour in the diluted flour.

Cook the gravy for about 15 minutes, stirring until it thickens slightly.

After that, the finished gravy needs to be killed with an immersion blender or a regular one until such a complete homogeneous look.

All carrots and onions in it should be chopped so that there are no pieces left.

Take the cutlets out of the oven. They should have already grabbed and half-prepared.

Fill them with gravy so that they are completely covered and in this form return back to the oven for another 15-20 minutes until fully cooked.

These are such wonderful cutlets from childhood! They are beautiful, fragrant and very tasty!

Serve with your favorite side dish. Enjoy your meal!

Meatballs! There is no person who has not tried them! We all cook them at home and often, because they are delicious and children eat them with pleasure. Naturally, at home we put more meat in them, less any additives, but sometimes there is a strange desire to remember the very taste of cutlets, as in kindergarten or cutlets, as in the dining room.

I also wanted to cook this option, especially since I noticed a long time ago that it turns out tastier classic dish when a significant amount of any additives is added to it, at least one third of the total mass of minced meat. Today I cooked according to the recipe of the famous chef Ilya Lazerson. He broadcasts on the TV channel Food. So let's get started!

Ingredients

• dilute salt for cutlets in 100 g of water
• cut off the peel from the loaf, soak the white pulp in water
• we pass a loaf, onion, meat through a meat grinder (if you do not have minced meat)
• add salted water, black pepper, knead, leave in the refrigerator for 30 minutes
• form cutlets roll in breadcrumbs, fry in a pan

Cooking

1. First of all, prepare salted water. We will salt it to her.
2. Now cut from a loaf or white bread crusts and soak in plain water.
3. Once the bread is wet, take it out and wring it out. For the dish, we need two times less squeezed bread than minced meat. You can, of course, take 50/50, but it will be a super economical option, by the way, also quite tasty!
4. We pass bread and onions through a meat grinder. You can skip through meat grinders and minced meat. Add prepared salt water, pepper. Now stir the whole thing with a spatula. You can add a little more water if necessary. Here experience should tell you, the minced meat should be quite liquid, but there is a risk of overdoing it and then the cutlets can fall apart in the pan. We mix everything well. This is easier done with a spatula or spoon. We send it to the refrigerator for half an hour.
5. We form cutlets, roll them in breadcrumbs. You can put them on a baking sheet first, so that later it is more convenient to spread them in the pan in portions.
6. Fry in a pan, turning only once. In kindergartens, schools or canteens, they are first lightly fried and then baked in the oven, so it turns out faster and in larger batches. You can do the same.

As soon as you start frying, that very familiar smell from childhood will immediately go through the kitchen! Hope you enjoy this recipe. Enjoy your meal!

Childhood memory - semolina meatballs with jelly for breakfast in kindergarten! It is very easy to make them at home and serve with sour cream, milk sauce or whatever you like.

By themselves, meatballs are a dish of European cuisine. We will cook our meatballs at home from semolina. To prepare such a dish, it would be ideal to use ready-made semolina, which remained after the previous meal. It is already thick in itself and in a new role it will open from a different taste side.

We will fry the semolina porridge meatballs in breadcrumbs, inside they will remain very juicy and tender, and on the outside they will acquire a crispy rich crust. How exactly you can cook delicious semolina meatballs, you will learn by reading our recipe with a photo, which is presented below. In it, all actions are described step by step.

To saturate and diversify the taste of semolina meatballs, we will prepare a special viscous sweet sauce which perfectly complements the texture of the dish.

• semolina - 0.5 cups
• milk - 2 cups for porridge + 250 ml for sauce
• sugar - 0.5 cups
• wheat flour - 1 tbsp
• breadcrumbs - 4 tbsp.
• refined vegetable oil - 2-4 tbsp.
• salt - to taste

Semolina porridge is cooked both in milk and plain water, the only difference is that milk semolina porridge has a much more pronounced creamy taste, and semolina on the water is very light. Take a suitable thick saucepan and pour the indicated amount of milk into it, bring the liquid to a boil, add a little salt to taste. Pour the whole semolina into the pan in portions, carefully mix the cereal in milk so that it does not take lumps. We cook the semolina for 6-7 minutes, after which we remove the porridge from the heat and cool it under a closed lid.

Pour the breadcrumbs into a deep bowl. From the cooled and slightly thickened porridge with wet hands, we form small meatballs as shown in the photo. Roll each meatball in breadcrumbs. We heat the pan with a small amount of vegetable oil and fry each semolina patty on it on both sides until golden brown.

For the sauce, we need to bring milk to a boil. Mix flour in a bowl warm water and sugar. Pour the resulting mixture into boiling milk, mix the ingredients and bring the liquid to a boil again. Cool the finished sauce a little, pour over the semolina patties and serve the dish to the table or serve the sauce in a separate saucer. Semolina meatballs are ready.

Recipe 2: semolina balls like in kindergarten

Prepare semolina meatballs like in kindergarten and serve them with jelly or condensed milk, jam - and you don’t have to persuade anyone to eat another piece, the meatballs will be eaten with appetite and they will ask for more additions! The whole secret of a magical transformation is in the appetizing ruddy crust, which is obtained by frying meatballs. And they can also be breaded in breadcrumbs - the crust will become even denser and, in contrast to the tender, soft semolina, it will be very tasty!

The basis of meatballs is cool semolina. You need to cook it very thick, much thicker than you usually cook. Porridge should be such that they say “so that the spoon stands”, otherwise the meatballs will blur during frying and you will get semolina cakes. Sometimes raisins or other dried fruits are added to semolina, so if the meatballs are to your liking, they are very easy to diversify.

• milk of any fat content - 0.5 liters;
• semolina - 0.5 cups;
• large egg - 1 pc;
• sugar - 3 tbsp. l (to taste);
• salt - a pinch;
• flour for breading meatballs - 2-3 tbsp. l;
• vegetable oil - 4 tbsp. l.

On a low heat, bring the milk to a boil. As soon as foam begins to appear on the surface, stir the milk with a spoon so that it starts to move, and a small funnel is obtained in the center. Continuing to stir, pour in a thin stream semolina. Reduce the heat under the pan before adding the semolina to a minimum.

Stirring constantly, cook the semolina until all the cereal swells and the porridge begins to thicken. Add sugar and salt. We put sugar to taste, you may want to make the meatballs sweeter, or vice versa - make unsweetened ones and serve with jam or condensed milk.

We continue to cook semolina for 5-7 minutes, until it thickens. The porridge should turn out cool, so that when stirred, it easily moves away from the walls of the pan.

We shift the finished semolina into a bowl or leave it in a saucepan and cool to a warm state. Crack the egg into the warm porridge.

Stir vigorously in a circular motion. At first, the semolina will be lumpy, but as it is mixed, it will become smooth, the egg will completely connect with the porridge.

Put a frying pan on a low fire vegetable oil. Pour flour into a plate. We wet our hands under cold water, collect a tablespoon of semolina and form a round blank. We put on flour, press down to get a plump cake. Dip in flour and transfer to a skillet.

Fry the semolina patties for three to five minutes on each side, until a uniform golden crust appears.

Serve semolina patties warm, hot or cool until room temperature. We choose additives to your taste: berry kissel, condensed milk, jam, berries rubbed with sugar. Enjoy your meal!

Recipe 3, step by step: semolina meatballs

• Semolina 125 g
• Hard cheese 50 g
• Egg 1 pc.
• Vegetable broth 250 ml
• Ground paprika 0.5 tsp
• Vegetable oil 1 tbsp. l.
• Salt to taste
• Pepper to taste

The taste of meatballs will directly depend on the quality of semolina: how to make semolina meatballs tasty if the cereal is old and moldy? That's right, no way. Remember - semolina should be a light yellowish tint, without visible lumps. If the cereal sticks together, it means that it is damp, and this will not lead to anything good, except for the appearance of bitterness or acid.

You can, in principle, take any cheese: in some recipes, even parmesan is found (it’s not for nothing that the French love meatballs). But the usual "Dutch" or "Russian" will be no worse.

Vegetable broth is better, of course, to cook yourself from fresh vegetables, but in the case of a total lack of time or desire, it is quite possible to get by with a bouillon cube.

Bring vegetable broth to a boil in a saucepan. Stirring constantly, pour semolina into the broth, and, without stopping stirring, bring to a boil again.

After that, reduce the heat to a minimum and, stirring gently, cook the porridge for 2 minutes. Then remove from heat and leave for 10 minutes to cool slightly.

When the semolina has cooled down a bit, beat in an egg, add grated cheese, paprika, salt and pepper, and mix well.

On a work surface (a cutting board moistened with water is best for this), form a sausage from the resulting mass and send it to the refrigerator for 10 minutes to cool completely.

Cut the cooled semolina sausage into 12 parts and form meatballs in the form of small round cutlets.

Heat vegetable oil in a frying pan and fry the meatballs for 2-3 minutes on each side until cooked.

Recipe 4: how to cook semolina patties

I often cook such sweet meatballs with a delicate crispy crust, filled with fruit jelly, because absolutely everyone loves them at home. This dish is budgetary, it is prepared quite simply, you can see this by looking at this recipe for semolina cutlets with step-by-step photos.

• Milk 300 ml
• Salt pinch
• Semolina 100 g
• Ghee for frying
• Eggs 1 pc.
• Flour for breading
• Sugar 1 tbsp

Let's prepare the ingredients for semolina cutlets.

Pour milk into a saucepan and heat up.

When the milk boils, add salt, sugar and stir.

Now we need to add the mango. Since the porridge will turn out to be very thick, a lot of semolina is taken for this amount of milk, so that when adding cereals no lumps form, reduce the heat to the very minimum or turn it off completely. Pour semolina, constantly mixing it with milk. The porridge will thicken very quickly.

This is how it will be immediately after adding semolina.

We stir it with a spoon and cook it over the slowest fire so that it thickens to such a state that it does not fall off the spoon. Then remove from heat and leave to cool completely.

In the cooled thick semolina add egg. If the egg is too large, only half can be added. Stir, the porridge should remain very thick.

Heat up the melted butter in a frying pan.

From thick semolina porridge, form cutlets with our hands, roll them in flour.

Put them in a frying pan and fry them on one side.

When they are browned, turn them over and fry on the other side.

Place on paper towel to remove excess grease.

We put ready-made semolina cutlets on a dessert plate and pour over fruit jelly. delicious dessert ready, bon appetit!

Recipe 5: semolina in a pan

• Semolina 500 g
• Chicken egg 1 pc
• Vanillin 1 sachet
• Breadcrumbs 100 g
• Sugar 50 g
• Butter for frying

Cook very thick semolina porridge.

Add an egg.

Add sugar.

Mix.

Form meatballs with wet hands.

Roll in breadcrumbs or breadcrumbs.

Fry in butter until golden brown.

Recipe 6: semolina balls like in a kindergarten (with photo)

Semolina balls will appeal to adults and children. They turn out very similar to cheesecakes, but have their own original taste. They are quite easy to prepare and do not require a large number products. And as a result, tender, airy and very appetizing semolina meatballs come out. The main thing in this recipe is to cook semolina porridge correctly so that it turns out to be thick enough and well molded. Then semolina meatballs will turn out incredibly tasty.

• Milk 500 ml
• Semolina 6 tbsp. a spoon
• Sugar 2 tbsp. a spoon
• Salt 0.5 teaspoon
• Butter 1 teaspoon
• Egg 1 pc.
• Vanilla sugar 1 sachet
• Flour 100 g
• Vegetable oil for frying

Boil thick semolina. To do this, bring the milk to a boil and introduce a thin stream of cereal with constant stirring. Cook over low heat for about 5 minutes, remembering to stir. At the end, add sugar, salt, butter. After that, turn off the heat, cover with a lid and let the porridge brew for another 10 minutes.

Beat the egg with vanilla sugar.

Pour the mass into the cooled semolina porridge and mix well. The dough for semolina is ready.

With wet hands, so that the dough does not stick, form meatballs. It is good to roll them in flour on all sides.

Put semolina meatballs in a pan with hot vegetable oil and fry over medium heat until golden brown.

Turn over to the other side and also fry until golden brown, but with the lid closed. So semolina meatballs will turn out more airy and tender.

Put ready-made semolina meatballs on a plate with paper or a napkin to remove excess fat.

These are such appetizing semolina meatballs.

Semolina meatballs go well with jelly or sour cream, it is impossible to break away from such a dish.

Recipe 7: Starch Semolina

For many, semolina is of genuine interest. This dish was somehow forgotten, and not every housewife knows how to cook them. And in general, not everyone knows that from semolina you can cook not only porridge, but also delicious meatballs. They kind of look like cheesecakes. appearance. But their taste is not cottage cheese, but more delicate, without sourness. If someone cannot eat cottage cheese, then semolina will help out in this case.

Semolina meatballs, a recipe with a step-by-step photo of which, see below, will be for you perfect breakfast, and the children are sweet dessert they just love it. Meatballs can be poured over kisselm, washed down with tea, milk or fruit compote.

• 100 grams of semolina in the dough + a little bit for breading,
• 1 glass of milk
• 2 chicken eggs,
• 1 tbsp potato starch,
• vegetable oil for frying,
• 50 grams of sugar
• a pinch of salt.

Pour milk into a saucepan, add a pinch of salt, granulated sugar. Boil. When the milk starts to rise in the saucepan, pour in the semolina and stir constantly. Boil the porridge until it thickens. Sue to room temperature.

In the cooled porridge, beat the eggs and mix until smooth.

Add to dough potato starch to connect the whole mass. The starch perfectly absorbs all the moisture and fixes the whole dough.

To create more homogeneous mass without lumps, beat the dough with a blender. Whip with a blender for just a couple of minutes.

Pour a little semolina into a deep plate and put a spoonful of dough there.

Roll the ball of dough in semolina and give it the shape of a meatball. With dry hands, semolina breaded meatballs are easily formed.

Pour a little oil into the pan and put all the meatballs there.

Fry the meatballs over medium heat until crusty on both sides. Usually meatballs are fried for 6-7 minutes on each side.

Serve hot meatballs after frying. You can serve both sour cream and sweet jam to semolina meatballs.

Recipe 8: semolina balls with plum jelly

Semolina balls with jelly (they are also called manniks) are a well-known and favorite dish from childhood, which has been on the menu of any kindergarten for many years. It's interesting and tasty dish everyone eats, even those who flatly refuse semolina. But it is semolina porridge that is the main component of meatballs.

Today we will remember our childhood and prepare semolina balls with plum jelly for our household.

for bits:

• milk - 0.5 liters;
• semolina - 100-115 grams (slightly more than half of a 200 gram glass);
• egg - 1 piece;
• butter - 15-20 grams (1 tablespoon);
• salt - 5 grams (half a teaspoon);
• sugar - 50 grams (2 tablespoons);
• vanillin - 1 sachet;
• vegetable oil for frying.

for jelly:

• water - 1 liter;
• starch - 20-30 grams (2-3 tablespoons with a slide);
• sugar - 75 grams (2.5-3 tablespoons);
• plums.

First we need to cook semolina porridge. To do this, put the pan with milk on medium heat, salt,

add sugar, butter.

When the milk boils, reduce the fire and pour in a thin stream, while slowly stirring, semolina. Cook, stirring to prevent burning, about 10 minutes. The porridge should be very thick. Then leave to cool.

Now let's get to the kisel. We separate the plums from the pits and fill them with water so as to completely cover the fruit. Place over medium heat and cook until plums soften.

We wipe the hot mass through a strainer,

add water until one liter of plum liquid is obtained and put on medium heat.

Since plums are sour, add 3 tablespoons of sugar and bring to a boil.

While the liquid boils, in a small amount cold water dissolve starch. After boiling, slowly add the diluted starch in a thin stream and stir. Reduce the heat and let the jelly boil for 3-4 minutes.

Plum jelly is ready.

Beat the egg with vanilla and add to the cooled semolina porridge, stir well. If the porridge turned out with lumps, then the mass can be beaten with a blender.

We form small cakes from the prepared mass with wet hands and roll them in flour, you can sprinkle a little with sesame seeds. From the resulting dough, 10-11 medium meatballs are obtained.

Fry the semolina patties on both sides until golden brown in a pan over medium heat with heated vegetable oil.

Recipe 9: semolina patties with cherries in the oven

Semolina meatballs in the oven - simple and delicious recipe cooking lung and a delicate dessert dish based on semolina. These meatballs are prepared incredibly simply and quickly, and they turn out light, fluffy and not at all greasy, unlike those that are fried in oil. Try to cook semolina meatballs in the oven and you will be pleasantly surprised by the result. Serve semolina balls as a dessert for the festive table and your guests will be delighted!

• semolina - 6 tbsp. full spoons
• milk - 600 ml
• sugar - 60 g
• egg - 1 pc.
• salt - a pinch
• vanilla sugar - to taste
• dried cherries (raisins, etc.) - 2 tbsp. spoons
• vegetable oil - for lubrication
• shavings of coconut - for breading

Pour sugar and semolina into the milk, add a pinch of salt, put on fire and, stirring constantly, cook thick semolina.

Add an egg.

Mix thoroughly, add cherry, vanilla sugar, mix again.

With wet hands form neat round meatballs, roll in coconut flakes.

Transfer the patties to a baking sheet lined with greased paper.

Bake until golden brown at 180 degrees.

You can serve such meatballs with sour cream, honey, jam or condensed milk. I advise you to cook - it is very tasty! These meatballs are perfect for dessert. festive table and incomparable taste will surprise your guests! Enjoy your meal!