Recipes

Directions

Put the cream and water in a saucepan and bring to a boil. Add the semolina and stir. Continue cooking the semolina at low temperature. Wash the lemon and cut in half. Grate the peel of half the lemon and squeeze the juice of half the lemon. Add the lemon juice, grated lemon peel, sugar and raisins to the semolina and cook for a few minutes. Spread the semolina mixture out in a baking tray lined with baking paper and let cool. Take the semolina mixture out of the tray, cut into diamond shapes or 2 cm wide slices and arrange on two baking trays. Coat the semolina slices with the beaten egg and put them in the oven at 160° C for about 10 minutes. At the end of the baking time you can sprinkle a little sugar and cinnamon over the slices.