Tuesday, December 17, 2013
This is an original recipe that I promised to share with quite a number of friends. Why I love this recipe, is because the hircha reminds me of the cornbread my father used to make. You can eat these cakes straight out of the oven with refreshments. They're very filling and make a great side dish or dessert.
1/2 liter of milk
500g fine semolina
1/2 cup of sugar
handful of sultanas
a pinch of salt
3 packets (or teaspoons) of baking powder
1 teaspoon of baker's yeast
1 cup of cornflour
100g extra fine semolina
Preheat the oven to 180 degrees celcious, or if you have a gas oven like me, light the bottom element and turn the heat low. Mix up the dry ingredients in a bowl, everything except the baking powder, yeast and extra 100g of semolina. Form a well in the center, and place the yeast there. Pour in the milk, and stir gradually until well combined. Mix the baking powder in.
Place the extra semolina into a separate bowl. Pick up about 3 tbsp of dough and place it into the palm of your hand. Mould it into a round shape, then coat it in the semolina. Place on a lightly greased oven tray, all about one inch apart because they will rise. Bake in the oven about 10 minutes each side, or until golden brown. Bon appetit. :)
Time has flown, and yes, I did eventually complete the diploma in Crochet Design at the Local Community College last year. These are the pics that I promised I would post up ages ago! They are the projects I cut and sewed at the college: a size 2 kaftan, a size 6 kaftan, and an adult sized one- all with crocheted silk embroideries. I also tailored a pair of ruffled pants which go with the turquoise kaftan, and my very last project was a dress for a doll, which the head teachers came to see and decide on whether or not I obtained the right skills to get this diploma. I passed with flying colors, however, they are not giving me my signed, sealed diploma until later on this year. :S