This word comes from the Italian, meaning semi-milled, and it's not ground to fine flour. Semolina is what is used for traditionally made pasta – milled from hard wheat grain to a texture specified by the pasta maker, so that the finished product will be rough-textured to enable the sauce to cling sufficiently.
Semolina, from softer wheat, has also played a part in British cuisine, where it has been used in puddings and cakes, and durum semolina gives a lovely texture to shortbread but is now, sadly, not widely available.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
So simple to make and easy to serve.
Those who claim not to be able to make pastry will love this easy American rhubarb pie, as presentation skills really aren't needed! It's also lower in calories than a conventional pie as the top is left uncovered.
This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline.
Adding cheese to the pastry gives this pie an added element of indulgence and, as everyone knows, cheese and apples go together extremely well. So, for a pukka pie with a twist, give it a try!