Semolina Souffle

Semolina Souffle

¾ Pt Milk

4oz Semolina

1 Small Onion

1 dessertspoon Chopped Parsley

2 oz Cheese

2 Eggs reconstituted

2 to 3 sliced tomatoes.

So it looks like the world economy is going into recession yet again and the whole economical outlook is looking rather bleak. Even more so after Ed Miliband’s un-arousing speech today at the Labour Party conference. To comfort us in these troubled times, we turned to WW2 Semolina Souffle or as I like to call it Semolina Mould.

I do not know much about semolina apart from hearing it in folk lore that people ate it as a dessert. Larousse Gastronomique states that is ‘a food obtained by coarsely grinding a cereal, mainly hard (durum) wheat, into granules.’ Either way I have never used it before and this was my first go.

The ingredients for this did not inspire me with much confidence. To start, boil the milk and add the semolina and the onion and cook for 10 minutes. Now, the thought of onion and milk was off putting enough for me. Pale onion boiled in milk, really sounds and unsurprisingly smells unappealing. Then add the eggs (the egg flavour returns) and the cheese. Line the bottom of a baking dish with sliced tomatoes and bake for 30 minutes in a moderate oven. I spread the gelatinous mixture into the dish and here are the results after cooking.

Despite low expectations, this tastes perfectly fine. It does almost taste like a soufflé  and the raw onion was not too bad. Also really filling. This might sound even more revolting, but I quite fancy this with gravy!