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4 servings; 1 serving 

250 ml milk

salt

½ lemon's grated zest

4 tbsp semolina

2 tsp sugar

a few drops of liquid sugar substitute 

200 g canned apricots

a few drops of rum flavoring 

1 egg

2 tbsp breadcrumbs

2 tsp oil

few leaves of melissa 

Preparation

  1. Flavor milk with salt and lemon zest, heat until boiling, pour semolina in thin stream and allow to simmer in low heat for 10 minutes. Flavor semolina porridge with sugar, pour into low dish, cover with foil and leave to cool off.

  2. For sauce cut 2 halves of apricots into slices. Puree rest of apricots, and add into juice. Flavor with rum flavoring and sugar substitute. 

  3. Cut cooled semolina porridge into slices.

  4. Whisk egg. Turn porridge slices first in egg and then in breadcrumbs, and fry in hot oil until golden brown. 

  5. Serve with apricot sauce and apricot slices. Decorate with melissa leaves.

  6. Enjoy!

 

Photo: Priit Palomets

Food prepared by: Juhan Heinsalu, chef of restaurant Aed

 

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