Raspberry & Fig Semolina Tart

Aug
10

I am not a baker. It is a past-time I have never excelled at. This I learned back in high school in Home Economics class, when I found moulding my baked goods into crude shapes more entertaining than the actual process of baking. However, with time comes maturity, and with maturity comes the ability to follow an actual recipe step by step. I still find crudely shaped baked goods wildly amusing though…

All this in tow, you can imagine my joy at discovering Woolies new range of baking “shortcut’s”. I have tried making shortcrust pastry from scratch, and it is a soothing, fairly uncomplicated process – however, when you are in a hurry, or just can’t actually be bothered – it’s wonderful to have a bag of this in the pantry, when all you have to do is add water. Brilliant!

Semolina is a easily accessible, wonderfully beneficial alternative to using regular flour. It’s made of durum wheat and is high in potassium, thus taking longer to digest and keeping you full for longer. That being said, it’s very easy to slip at least 2 pieces of this tart down the proverbial pie-hole in one sitting… so you will be extra-extra full, after a cup of coffee to wash it down with. Happy Baking!

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