Saturday, October 18, 2008
Griess Schnitten - Semolina squares
I wish I had a nice story to attach to this recipe. One like, my grandmother always used to make these when I was a kid, or something like, this was the only snack my father could make, so whenever my mom was not home, we would eat them with lots of sugar and cinnamon... But I'm sure many german people do have a personal memory to Griess Schnitten, since this recipe has come across so many times while reading a food-related magazins or scrolling through cooking sites on the web. Recipies often referring to how Oma (grandmother in german) used to prepare them. Today I finally got to make them for breakfast and I could almost see myself eating them at my granny's kitchen table. With my german family. In a past life.
Griess Schnitten (makes one oven sheet)
500 ml milk
100 g butter
1 tablespoon vanilla sugar
hint of salt
1/2 tablespoon grated lemon zest
100 g semolina
60 g sugar
Preheat oven to 180 °c. In a kettle bring the milk, vanilla sugar, lemon zest, sugar and salt to boil and mix in the semolina. Move kettle away from the stove and let it infuse while you beat the egg whites hard.
Add the egg yolks to the semolina mixture and stir well. Then fold in carefully the egg whites and spread on a buttered baking sheet/shelf.
Bake for 30 minutes and let it cool down for 10 minutes before serving with apple sauce or sugar and cinnamon.