Roasties are the star of any Sunday dinner, and Mary Berry has a top tip for giving them that all-important "extra crunch" - ...

Sweets have a special place in our country during Puja, weddings, and festivals. It is difficult to imagine any happiness ...

Couscous originated 2,000 years ago in northwest Africa. One of its nutrients is selenium, a mineral and antioxidant that ...

Nothing quite hits the spot like soft and mushy bites of cardamom-infused halwa. You won't be able to keep your hands off this Grecian twist to it though ...

It’s time to end the hegemony of overnight oats – there are plenty of other filling, warming and delicious recipes out there. Poor old semolina has earned itself a bit of a bad reputation over ...

Durum wheat production in Madhya Pradesh is set to reach 90 lakh tonnes due to favorable weather and optimal farming practices. The crop, known for its use in semolina and pasta, is attracting ...

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

Gnudi — pronounced new-dee — are sometimes called “naked ravioli.” These soft, light, pillowy cheese dumplings are held together by the barest coating of semolina flour, forming what is essentially ...

As well as being a comforting dessert, semolina makes a delicious, nourishing breakfast served with fruit. In fact it is better than most commercial breakfast cereals, which often change the ...

However, I find polenta (a type of cornmeal) can have a slightly gritty texture. I now use semolina instead – which is ground from hard durum wheat. It gives a lovely, fine texture to the cake.

Par-boiling and roughing them up before roasting gives a lovely crunchy exterior and the semolina adds an extra crunchy coating. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a ...