Сварить манную кашу: 3 самых лучших рецепта с фото

Манная каша — рецепт с фото, как варить манную кашу на молоке

Чем полезна манная каша

В манной каше нет множества витаминов или полезных минералов, но она содержит большое количество углеводов и легкоусвояемый белок. Манная каша способна зарядить вас энергией на весь день. Она является источником кальция, который способствует укреплению костей, зубов, ногтей.

Манная каша рекомендуется к употреблению при заболеваниях ЖКТ, проблемах с пищеварением, почечной недостаточности и хронической усталости. Манка гипоаллергенна, поэтому подходит большинству людей. После оперативных вмешательств, тяжелых заболеваний, при физическом истощении и в процессе реабилитации врачи настоятельно рекомендуют именно эту кашу.

Каша из манной крупы – калорийный продукт. При наличии проблем с лишним весом необходимо правильно рассчитывать порции.

Как варить манную кашу

Секрет #1: варим на молоке

Манную кашу всегда стоит варить с добавлением молока. Необходимо, как минимум, добавлять 1 часть молока на 3 части воды. Благодаря молоку манная каша получится значительно вкуснее и ароматнее. Чем ниже жирность молока, тем больше его можно добавить.

Секрет #2: соблюдайте пропорции

При приготовлении манной каши строго соблюдайте все пропорции. Иначе ваша каша получится слишком жидкой или слишком густой. Для правильной манной каши используйте 6 столовых ложек манки на 1 литр молока (или смеси молока и воды). Такие пропорции позволят приготовить манку идеальной густоты.

Секрет #3: правильно добавляем манку в молоко

Манку добавляем только после закипания молока! Засыпаем медленно, тонкой струйкой, и при этом постоянно помешиваем. Только так вы получите манную кашу без комочков!

Еще один нехитрый способ, чтобы не образовывались комочки — слегка смочить манную крупу холодной водой и потом залить кипящим молоком.

Секрет #4: улучшаем вкус

Добавлять соль и сахар нужно в горячее молоко. Это улучшит вкус будущей манной каши.

В готовую кашу рекомендую добавить сливочное масло и различные добавки: свежие ягоды или фрукты, сухофрукты, джемы или варенья.

Для получения более нежного вкуса со сливочными нотками попробуйте приготовить манку на топлёном молоке.

Секрет #5: правильно кипятим молоко

Чтобы молоко не пригорело необходимо охладить кастрюлю ледяной водой перед его кипячением. Так же можно добавить кубики льда перед заливкой молока. В таком случае можно не переживать, что молоко пригорит.

Секрет #6: более нежный вкус

Манку нужно варить 5 минут после закипания молока. Для придания более нежного вкуса и воздушной консистенции необходимо добавить в готовую кашу масло и взбить венчиком.

90000 Calories in Semolina (Cooked) and Nutrition Facts 90001 90002 90003 90004 90002 90006 90004 90002 90003 90004 Food database and calorie counter 90011 90012 90013 Source: 90014 Generic 90011 90016 90017 90011 90016 90017 90002 90022 90004 90024 Nutrition Facts 90025 90024 Amount Per Serving 90025 90024 Calories 90025 90024 188 90025 90024 90025 90024% Daily Values ​​* 90025 90024 Total Fat 90025 90024 0.55g 90025 90024 1% 90025 90024 Saturated Fat 90025 90024 0.078g 90025 90024 0% 90025 90024 90049 Trans 90050 Fat 90025 90024 – 90025 90024 Polyunsaturated Fat 90025 90024 0.224g 90025 90024 Monounsaturated Fat 90025 90024 0.065g 90025 90024 Cholesterol 90025 90024 0mg 90025 90024 0% 90025 90024 Sodium 90025 90024 205mg 90025 90024 9% 90025 90024 Total Carbohydrate 90025 90024 37.97g 90025 90024 14% 90025 90024 Dietary Fiber 90025 90024 2g 90025 90024 7% 90025 90024 Sugars 90025 90024 0g 90025 90024 Protein 90025 90024 6.61g 90025 90024 Vitamin D 90025 90024 – 90025 90024 Calcium 90025 90024 11mg 90025 90024 1% 90025 90024 Iron 90025 90024 0.64mg 90025 90024 4% 90025 90024 Potassium 90025 90024 97mg 90025 90024 2% 90025 90024 Vitamin A 90025 90024 0mcg 90025 90024 0% 90025 90024 Vitamin C 90025 90024 0mg 90025 90024 0% 90025 90128 90003 90004 90024 9% 90025 90011 90004 90024 of RDI * 90025 90024 (188 calories) 90025 90011 90004 90011 90016 90017 90128 90003 90004 90024 Calorie Breakdown: 90025 90024 90025 Carbohydrate (83%) 90024 90025 Fat (3%) 90024 90025 Protein (14%) 90011 90156 90011 90016 90017 90013 * Based on a RDI of 2000 calories 90014 90162 90163 Photos 90164 90011 90004 90011 90004 90163 Nutrition summary: 90164 90002 90003 90004 90024 Calories 90025 90024 188 90025 90011 90004 90011 90004 90024 Fat 90025 90024 0.55g 90025 90011 90004 90011 90004 90024 Carbs 90025 90024 37.97g 90025 90011 90004 90011 90004 90024 Protein 90025 90024 6.61g 90025 90011 90016 90017 90002 90003 90004 There are 90013 188 calories 90014 in 1 cup of Semolina (Cooked).90011 90016 90003 90004 Calorie breakdown: 90013 3% fat 90014, 83% carbs, 14% protein. 90011 90016 90017 90163 Common Serving Sizes: 90164 90163 Related Types of Cereal: 90164 90163 See Also: 90164 90049 90050 90011 90016 90017 90011 90004 90162 90162 90163 Other Recently Popular Foods: 90164 90011 90016 90017 90024 Please note that some foods may not be suitable for some people and you are urged to seek the advice of a physician before beginning any weight loss effort or diet regimen.Although the information provided on this site is presented in good faith and believed to be correct, FatSecret makes no representations or warranties as to its completeness or accuracy and all information, including nutritional values, is used by you at your own risk. All trademarks, copyright and other forms of intellectual property are property of their respective owners. 90025 .90000 Migliaccio di semolino (Semolina Cake) 90001 90002 90003 Migliaccio 90004, a crustless Neapolitan Semolina Cake, is a traditional sweet dish for Carnevale, may be less well known than the more iconic Neapolitan Carnival treats like those fried dough ribbons called 90003 chiacchiere 90004 or the 90003 lasagna di Carnevale 90004 so dear to the hearts of so many Italian-Americans, but it’s well worth discovering. 90009 90002 Called 90003 migliaccio 90004 because it was originally made with millet, 90003 migilo 90004 in Italian, most modern recipes call for a rather rich batter of semolina simmered in milk, then mixed with ricotta, eggs, sugar and flavorings.This recipe, taken from Jeanne Caròla Francesconi’s 90003 La Cucina Napoletana, 90004 does not call for ricotta. And rather than milk, the semolina is simmered in water before being mixed with the sugar and eggs, with just a few drops of milk to round out the batter. Francesconi’s recipe is rather more austere than the typical 90003 migliaccio 90004 but, particularly if you like the taste of semolina, quite appealing nonetheless. If you’re feeling extravagant, it can be fancied up with candied fruits, raisins or chocolate bits.90009 90002 It’s the kind of thing I can imagine Angelina enjoying, even if I do not recall her making ever making it. Besides as a sweet snack or dessert for a holiday dinner, I quite like 90003 migliaccio 90004 at breakfast with my morning coffee. 90009 90024 Ingredients 90025 90002 Makes one 20cm / 8 inch cake, enough for 4-6 or more, depending on appetites 90009 90002 90003 To cook the semolina 90004: 90009 90032 90033 200g (7 oz) semolina 90034 90033 700ml (3 cups) water 90034 90033 A tiny pinch of salt 90034 90039 90002 90003 To complete the batter: 90004 90009 90032 90033 100g (3-1 / 2 oz) granulated sugar 90034 90033 3 egg yolks 90034 90033 2 egg whites 90034 90033 Zest of one lemon, grated 90034 90033 A few drops of vanilla extract 90034 90033 100 ml (3-1 / 2 fl oz) milk 90034 90039 90002 90003 For baking and serving 90004: 90009 90032 90033 1-2 Tbs butter to grease the springform pan 90034 90033 Powdered sugar 90034 90039 90002 90003 Optional 90004: 90009 90032 90033 Candied orange or citron 90034 90033 Raisins, soaked in rum 90034 90033 Dark chocolate bits 90034 90039 90024 Directions 90025 90002 Bring the water, to which you’ve added a tiny pinch of salt, to a simmer.Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. Continue simmering over low heat for a few minutes, stirring often to prevent scorching. 90009 90002 Transfer the cooked semolina to a large mixing bowl and let it cool. Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk. 90009 90002 Grease a 20mm (8 inch) springform pan with the butter. Then pour in the batter, flattening out the top a bit with a spatula.Bake in a pre-heated 190C / 375F oven for 60 minutes or so, until golden brown on top. 90009 90002 Remove the 90003 migliaccio 90004 from the oven and let it cool completely. Serve topped with powdered sugar. 90009 90002 90009 90024 Notes on Migliaccio 90025 90002 To make this dish you want semolina, often called “farina” here in the States: fairly coarsely milled durum wheat. The stuff you also use to make Roman Style Gnocchi. You do not want the finely ground durum wheat flour you would use to make pasta.This article ably describes the difference. 90009 90002 Apparently, the original 90003 migliaccio 90004 was made with millet and sugar mixed with pigs blood, making it a kind of baked version of 90003 sanguinaccio 90004 -a dish still made today, and one I’d love to feature on the blog if I can ever get my hands on the main ingredient. A more common modern recipe for migliaccio calls for simmering the semolina in a mixed of half milk, half water (or even all milk). In some recipes, you add butter as well.The cooked semolina is mixed with eggs, sugar, lemon zest and vanilla as in this recipe, but with the addition of ricotta cheese as well. Here is one such recipe, in Italian. The milk and ricotta make it a much richer dish, perhaps one that would appeal more to modern palates. I’ve found a few recipes calling for flavoring the batter with limoncello as well. Personally, Francesconi’s more humble recipe is sumptuous enough. 90009 90002 There are also savory versions of 90003 migliaccio 90004, where the sugar is omitted (obviously!) And the cooked semolina (sometimes mixed with or replaced by polenta) is mixed with various bits of salami, pancetta or other cured pork and cheeses like scamorza or provolone, much in the style of a 90003 pizza rustica 90004, but without the crust.90009 90002 Migliaccio di semolino (Semolina Pie) 90009 90002 90009 90002 Ingredients 90009 90002 Directions 90009 90118 90119 Bring the water, to which you’ve added a tiny pinch of salt, to a simmer. Slowly pour in the semolina, whisking all the time in a single direction, as if you were making polenta. Continue simmering over low heat for a few minutes, stirring often to prevent scorching. 90034 90119 Transfer the cooked semolina to a large mixing bowl and let it cool.Mix in the sugar, egg yolks and whites, lemon zest and vanilla extract, then thin out the batter a bit with the milk. 90034 90119 Grease a 20mm (8 inch) springform pan with the butter. Then pour in the batter, flattening out the top a bit with a spatula. Bake in a pre-heated 190C / 375F oven for 60 minutes or so, until golden brown on top. 90034 90119 Remove the migliaccio from the oven and let it cool completely. Serve topped with powdered sugar. 90034 90127 90002 0.1 90009 https: // memoriediangelina.com / 2018/02/10 / migliaccio-semolina-cake / 90002 (c) Frank Fariello 90009 90002 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 SaveSave 90009 90002 90159 90003 Related 90004 90162 90009 .90000 semolina dumpling soup – smitten kitchen 90001 90002 My German grandmother never made mazto ball soup with chicken stock, or so my mother tells me. In fact, she never made chicken stock at all. Compared to beef stock, chicken stock’s flavor paled, she felt, so why use it? 90003 90002 90003 90002 After our central European vacation, I can see that she’s not alone. We did not find one restaurant in Prague or Vienna that did not have some version of a beef consomme soup on the menu-all extremely dark and abundantly flavorful.I found this a great relief, as soup was a wonderful way to offset the heaviness of available cuisine, and also absurdly delicious, as I never knew that simple brothy soups could be so tasty. 90003 90002 90003 90002 And you’ll have to bear with me, as I know it is probably not soup season where you are, but between New York’s rainy 55 degrees yesterday and the bad cold Alex and I have passed back and forth in the last eight days, it sure was needed here. 90003 90002 90003 90002 Our first night in Vienna, we went to an almost-perfect restaurant (amazing food but then a wait staff that would not so much as bring us more wine, such travesty!) Where I was given an option of noodles, vegetables or semolina dumplings in my soup.A dumpling-obsessive, as you might know, I had no choice to opt for the latter and ended up eating the most delicious first cousin of matzo ball soup. 90003 90002 90003 90002 I could not wait to try it at home, and was thrilled to find that both the soup and the dumplings are remarkably simple to make. I would not have minded not have a 90019 reason 90020 to make soup last week, but I certainly could not complain about the results. 90003 90002 90003 90002 90025 One year ago: 90026 Cellophane Noodle Salad with Roast Pork 90003 90002 90025 A new thing: 90026 I finally got around to making one of those Amazon things for the sidebar that tells you all of the Amazon things I love.Except, I did not tell you all of them, I just told you the things that I feel are essential to the Smitten Kitchen Experience, or my very favorite items. You’ll see things like the eensiest cookie scoop in the world, something that took me more than a year of hunting to find and then one day just appeared before my very own eyes on Amazon! Had it been there the whole time? I’ll never know. (Bonus hint: You can use this scoop to make the Homemade Oreo cookies bake into the size of original Oreos, and yes, this makes me sooo happy.) You’ll also see the cookie cutters I just used for the Brownie Roll-Out Cookies and the cake pan that I used to make the Cherry Cornmeal Upside Down Cake, which even though it was the all wrong pan to use, I think think it is wonderful for a ton of other pretty one-layer plus something-something cakes. I’ll add to it as items come up in recipes, but for now I’ve kept it simple. 90003 90002 90025 Next up: 90026 Lots and lots of ideas for your Memorial Day weekend parties and barbecues. 90003 90002 90025 Semolina Dumpling Soup 90026 90003 90002 I relied on Julia Child’s basic meat stock recipe using beef marrow bones and a couple vegetables and herbs, and an afternoon at home with a bottle of decongestants to get it done, and ended up reducing it by one-fourth at the end, just to get a pronounced flavor.It was worth every moment (uh, of me watching The Martha Show, taking a nap) and the rest will be perfect to freeze for the colder months to come. 90003 90002 As if rewarding you for your “hard work: with the stock, the dumplings take no time at all. 90003 90002 90025 Beef Stock 90026 90047 (Recipe coming shortly!) 90003 90002 90025 Semolina Dumplings 90026 90003 90002 Makes enough for four soup servings 90003 90002 2/3 cup water 90047 1 tablespoon butter 90047 1/2 teaspoon salt 90047 1/2 cup semolina 90047 1 tablespoon Parmesan cheese 90047 1 egg, lightly beaten 90047 1 tablespoon chopped parsley or chives (optional) 90003 90002 Bring the water, butter and salt to boil over a moderate heat.Add the semolina, and stir until the semolina forms a ball and starts to come away from the sides of the saucepan. (This will take only seconds.) 90047 Transfer to a bowl and do not panic if you have a solid mass. Break it into smaller bits with a wooden spoon, add the parmesan, egg and herbs if using and stir firmly until the mixture is smooth. The lumps will smooth out. 90003 90002 Bring a pot of salted water or broth to a simmer, and spoon in small balls of dumpling mixture. If you’d like, you can wet your hands and roll the scoops of semolina dough into more perfect rounds.(The restaurant we’d gone to spooned though into those almond / crescent shapes chefs are so good at. The spoons laughed at me when I tried this.) 90003 90002 Allow to cook for approximately 4 to 5 minutes, or until the dumplings float. They’re now ready to serve. 90003 90002 90025 To Assemble 90026 90003 90002 1 carrot, peeled, cut into short, fat matchsticks 90047 1 parsnip, peeled, cut the same as the carrot 90047 Few tablespoons snipped chives 90003 90002 Once your stock is ready, add the carrots and parnsips and simmer them until they’re almost cooked, about five minutes.You can make the dumplings while you wait. Once everything is cooked, garnish (or forget to, in our case) and serve quickly. 90003 90002 90081 90082 Related 90083 90084 90003.90000 Semolina Flour Recipes – NYT Cooking 90001 90002 XSearch 90003 90004 90005 Almond Cake With Saffron and Honey 90006 90002 By David Tanis 90003 90002 2 hours 90003 90011 90012 Pistachio and Rose Water Semolina Cake 90006 90002 By Yotam Ottolenghi 90003 90002 2 hours, plus cooling 90003 90018 90019 Namoura (Syrup-Soaked Semolina Cake) 90006 90002 By Tejal Rao 90003 90002 1 hour 90003 90025 90026 Moroccan Semolina and Almond Cookies 90006 90002 By Melissa Clark 90003 90002 45 minutes 90003 .