“Food brings people together and helps them to bond. Even those who’ve never met before, have a great time when they cook together. It doesn’t matter if it is Thai cooking, Indian cooking or knife skills, they always find something to talk about! “
Barbora Stiess runs the Devilled Egg Kitchen Academy and grew up in the Czech Republic. Here is her recipe for Trhanec – semolina pudding with a bit of oomph!
Barbora says “Growing up, Trhanec meant summer to me! As soon as the berries in the garden ripened, my mum would make this dish and we would enjoy it in the sunshine.”
Ingredients:
250ml milk
125g semolina
2 tablespoons of sugar
2 eggs, separated
Natural yoghurt
Berries
Method:
- Preheat the oven to 180C
- Line a baking tray with non-stick baking paper
- Combine the milk, semolina, sugar and egg yolks and leave to stand for a few minutes
- In the meantime, whisk the egg whites to stiff and fold into the semolina mixture
- Pour into the tray and bake for 15 minutes or until golden brown
Serve with the yoghurt and smashed berries
