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Read moreQuick and Tasty Semolina Porridge
Ingredients
- 4 tablespoons semolina
- 1 cup milk
- 1/2 cup water
- 2 tablespoons sugar
- pinch salt
Preparation
In a pot, heat the milk over low heat,In a bowl, mix the semolina well together with the water,
When the milk is hot, add the semolina and mix well until it thickens, add salt and sugar, stir and turn off the heat.
You can add a little cinnamon,
chocolate cubes that will melt in the porridge.
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Measurement converter
|
Ingredient |
Cup |
Tablespoon |
Teaspoon |
|---|---|---|---|
|
Powdered sugar |
120 g |
8 g |
3 g |
|
Chopped nuts |
100 g |
6 g |
|
|
Finely ground nuts |
85 g |
|
|
|
Rice |
200 g |
|
|
|
Honey |
360 g |
22 g |
7 g |
|
Butter Melted butter |
240 g |
15 g 14 g |
|
|
Peanut butter |
250 g |
|
|
|
Raw tahini |
240 g |
|
|
|
Salt |
250 g |
20 g |
6 g |
|
Maple syrup |
240 g |
|
|
|
Liquids Water, orange juice, milk |
240 g 240 ml |
15 g 15 ml |
|
|
Nutella |
280 g |
|
|
|
White sugar |
200 g |
12 g |
4 g |
|
Packed brown sugar |
240 g |
15 g |
5 g |
|
Semolina |
200 g |
10 g |
|
|
Can of condensed milk |
398 g |
|
|
|
Can of coconut milk |
400 g |
|
|
|
Cookie crumbs |
110 g |
|
|
|
Dry breadcrumbs |
125 g |
|
|
|
Chopped dried fruit |
150 g |
|
|
|
Ground poppy seeds |
70 g |
|
|
|
Coconut |
100 g |
|
|
|
Cornstarch |
140 g |
10 g |
|
|
White flour |
140 g |
10 g |
|
|
Whole wheat flour |
125 g |
8 g |
|
|
Cocoa |
140 g |
10 g |
|
|
Jam |
330 g |
|
|
|
Dulce de leche |
400 g |
|
|
|
Chocolate chips |
200 g |
|
|
|
Oats |
100 g |
|
|
|
Oil |
200 g |
|
|
|
Coconut oil solid melted |
|
14 g 14 g |
|
|
Oven temperatures Description |
Gas mark |
Celsius |
Fahrenheit |
|
Very low heat |
105 |
220 |
|
|
120 |
250 |
||
|
Low heat |
1 |
135 |
275 |
|
2 |
150 |
300 |
|
|
Medium-low |
3 |
160 |
320 |
|
Medium |
3 |
170 |
340 |
|
Medium |
4 |
180 |
355 |
|
5 |
190 |
375 |
|
|
Medium-high |
6 |
200 |
390 |
|
High |
7 |
220 |
430 |
|
8 |
230 |
445 |
|
|
Very high |
9 |
245 |
475 |
50 g fresh yeast (a "Shimrit" packet / cube) = 2 tablespoons dry
yeast. 1 tablespoon dry yeast = 10 g
To replace dry yeast with fresh yeast, multiply the amount by 3
1 g dry yeast = 3 g fresh yeast
Packet = 10 g
Tablespoon = 8 g
Teaspoon = 3 g
Gelatin packet = 14 g
Tablespoon of gelatin = 10 g
One gelatin sheet = 4 g
Gelatin packet = 3½ gelatin sheets
To dissolve 1 g of gelatin use 5 g
Egg size 1 (L) – 65 g and over
Egg size 2 (M) – 55-60 g
Egg size 3 (S) – 50 g
Egg white – 40 g on average
Egg yolk – 20 g on average
The oil should weigh 85% of the butter's weight
100 g butter = 85 g oil
200 g butter = 170 g oil
1 cup oil = 200 g
100 ml oil = 90 g
100 g butter = 100 g applesauce
100 ml oil = 100 ml applesauce
Replacing eggs with applesauce
1 egg = 60 g applesauce
Butter stick = 120 g, ½ cup
8 oz = 1 cup = 240 ml = 16 tablespoons
4 oz = ½ cup = 120 ml = 8 tablespoons.
2 oz = ¼ cup = 60 ml = 4 tablespoons.
1 oz = 2 tablespoons = 30 ml = ⅛ cup.
½ oz = 1 tablespoon = 15 ml = 3 teaspoons.
0.16 oz = 1 teaspoon = 5 ml = ⅓ tablespoon
1 pint = 480 ml = 2 cups.
1 quart = 960 ml = 4 cups.
A small package weighs 350 g
1 cup self-rising flour = 1 cup plain flour + 1 teaspoon baking powder
1 kg self-rising flour = 1 kg plain flour + 2 packets of baking powder