| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 ca. 1 Liter | milk |
| 1/2 Tasse | Farina, regular (cream of wheat, semolina) |
| 1/2 Tasse | sugar |
| 1 Teelöffel | vanilla |
| 2 Esslöffel | butter or margarine |
| 2 | Eggs well beaten |
| 1 Tasse | Honey or sugar |
| 1 Esslöffel | lemon juice |
| 1/2 Tasse | water |
| 1/4 Tasse | Almond or pistachio nuts |
| | cinnamon |
| | Fresh fruit slices Or- preserves |
|
In a saucepan, bring milk to a boil. Add farina, sugar and vanilla and cook 15 minutes, stirring constantly. Remove pan from heat; stir in butter. Add a little of the hot mixture to eggs; beat well, and mix into remaining farina.
Pour mixture into a buttered baking dish and sprinkle with nuts. Bake for 20 minutes in a 350 F. oven.
For syrup, heat honey, lemon juice and water in a saucepan. Bring to a boil, then continue to cook for 5 minutes. Pour hot syrup over baked custard. Sprinkle cinnamon over, then allow to cool for 4 hours. Cut into squares and serve plain, or with slices of fresh fruit or preserves.
Adapted from a recipe in "The Complete Greek Cookbook" Typed for you by Karen Mintzias
233003 -0800
|
|
Anmerkungen zum Rezept:
keine |
