Semolina Slices

I haven't made this recipe since I was a teenager - it's a shame, because it tastes really delicious, is quick to make and is cheap!

Put the milk, salt, butter, vanilla sugar, sugar and a little grated zest of the organic lemon in a saucepan and slowly bring to the boil. The semolina is allowed to run in slowly and a thick porridge is cooked while stirring constantly.

The mass is painted / filled in a wet mold. After it has cooled down, support the pulp on a wooden board and cut pieces as thick as a finger. Now you bake them nicely in the pan with the clarified butter. If you like, you can also bread the pieces and then bake them. I took the less high-fat variant.

Finally I put it on a Zewa to drain the fat, with a mixture of cinnamon + sugar on top. We had my plum compote as a fruit - see my cookbook. That was the witchcraft - enjoy yourself !!