May 12, 2014

Mothers-day in Austria! Since my mother usually stands up between 3 and 5 am, making breakfast was out of the question. But she loves ‘Griesschmarren’ – so lunch was on me.

Happy Mothers-day to all mothers, grandmothers and will-be-mothers out there! Enjoy the special treatment – you deserved it!

[If you wonder why my raisins look funky – it’s because they are dried Inka berries. Turns out my stomach doesn’t react well to anything grape related – but that’s easily supplemented :) 


  • 500ml milk
  • pinch salt
  • 250g wheat semolina
  • 50g butter
  • 30g sugar
  • 1vanilla sugar
  • raisins
  • lemon zest [optional]
  • compote / fruit sauce

_ put a pinch of salt into the milk and bring to a boil

_ add semolina 

_ let cool completely [better to be on the dry than the too soft side]

_ heat butter

_ add cooked semolina [roast for a few minutes]fox_semolina2

_ pluck into pieces with a fork

_ add raisins, sugar, vanilla sugar and lemon zest

_ roast until golden brown and slightly crunchy [should crumble apart]fox_semolina4

_ serve with powdered sugar and some compote  

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One Comment

  1. Sabine says:

    Danke liebe Anita, für das feine Rezept und die Muttertags Grüße :-)

    Drückerchen aus Shanghai :-*

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