Delicious lemon manna. Cooking recipes

There are actually not very many lovers of semolina porridge. But many people enjoy eating traditional lemon manna. The costs of its preparation are minimal. Lemon added to the dough gives this dessert a pleasant aroma and original taste. The traditional recipe can be varied by adding other ingredients.

Manna with lemon flavor

To prepare a regular lemon one, first of all you need to mix a glass of semolina with a glass of kefir and set everything aside for half an hour for swelling. At this time, in a separate bowl you can grind two eggs, a glass of sugar, a pinch of salt and vanillin (to taste). A whole lemon is grated separately on a coarse grater. Then all ingredients are mixed until smooth. The next step is to add two large spoons of flour and baking powder. Next, the resulting mixture is placed in a greased form and placed in the oven for 20-25 minutes (it must be preheated to 200 degrees). After the cake is cooked, you can sprinkle it with a little powdered sugar.

Mannik with raisins

First, a glass of semolina is mixed with a glass of sour cream and set aside for 30 minutes. Then you need to add a glass of sugar, three eggs, vanilla sugar and flour. The flour must first be sifted and mixed with baking powder. To ensure the mass is homogeneous, all ingredients must be beaten with a mixer. Next, add the zest of one lemon and pre-soaked light raisins (half a glass) to the mixture. You need to bake this lemon manna for about 25 minutes in a preheated oven.

This recipe can be slightly varied if you exclude flour from it and use cottage cheese instead of sour cream. It is quite possible to replace raisins with dried apricots. Some housewives cut this manna lengthwise to make cakes. Each cake can be coated with jam or sour cream to create a delicious lemon cake.

Mannik without flour and eggs

As in the traditional recipe, you first need to pour semolina with kefir in equal proportions (1 glass/1 glass) and leave for 30 minutes. At this time, the chopped zest of one lemon is ground with one hundred grams of sugar. Next, the resulting mixture and 100 grams of butter are added to the semolina and mixed very well, while adding soda (1 teaspoon). The dough should increase in volume. Then it is placed in a preheated oven and baked for about forty minutes. While the lemon manna is in the oven, you need to prepare the impregnation. To do this, you need to squeeze lemon juice (from which the zest has been removed) into warm water (100 ml) and add a spoonful of honey. If necessary, you can strain the resulting impregnation through a strainer. After the manna is ready, you need to make punctures on it in different places with toothpicks and pour the impregnation on top. It is better to leave the cake in the mold until it cools down.

Nut-lemon manna

Traditional pie dough can be supplemented with other additives, such as nuts, to create a very tasty lemon manna. The recipe for its preparation is simple. The nuts should be pre-roasted and chopped, and the zest should be finely grated. The yolks of three eggs should be separated from the whites and added to sugar grated with butter (130 g butter per 200 g sugar). Then add regular yogurt, two glasses of semolina, zest and a little more than half a glass of chopped nuts to this mixture, mix everything. The next step is to beat the whites into a thick foam and add them to the dough. The resulting mixture is poured into a mold. Bake the pie in a preheated oven until done.

While the manna is baking, you can prepare the syrup: dissolve a tablespoon of powdered sugar in a glass of boiling water and add lemon juice. 2-3 minutes before the pie is ready, you will need to remove it from the oven and pour syrup over it.

These simple recipes will help the housewife prepare a delicious dessert in a fairly short time.

What could be more pleasant on a winter day than hot tea with lemon, and a delicious aromatic lemon manna! Fluffy, crumbly, with a bright lemon note - this simple pie will enchant you with its unique taste!

I've been beating around the bush for a long time about the recipe, and finally I decided - it's time to bake manna with lemon at this very citrusy time, before the New Year!

Lemon manna with kefir is a worthy addition to our manna collection, which already has options with apples, pears, cherries and apricots! This recipe is also interesting because it is without flour, only with semolina.

Ingredients for lemon manna:

• 2 cups semolina;
• 1.5 cups kefir;
• Half a glass of sugar (I have a 200-gram glass);
• 75 g butter;
• 1 lemon;
• 1 teaspoon of soda without top.

For impregnation, additional 100 g of sugar, half a glass of water.

Attention! We need a lemon with a thin skin so that a thick layer of peel does not give the pie a bitter taste. How to choose a thin-skinned lemon? I'll tell you now. These lemons have a smooth skin, not lumpy, they are small in size, have a regular “lemon” shape, with a neat “nose”.

How to bake manna-lemongrass:

As usual for preparing semolina with kefir, pour kefir over the semolina and leave for half an hour.

Then add sugar, pour in melted butter and mix.

Grate the lemon zest on a coarse grater. To prevent it from becoming bitter, first steam the lemon with boiling water for 5-7 minutes, then take it out and dry it with a towel.

Add lemon zest to the dough and mix.

Let's prepare the mold: grease it thoroughly with a piece of butter and sprinkle with semolina.

Now add soda to the dough, mix thoroughly - the dough will immediately become fluffier! – and put it in the form. There is no need to extinguish the soda: kefir and lemon will do the job perfectly!

Place the pan with the semolina in the oven and bake at 180C for about 1 hour until the wooden skewer is dry and the top of the pie is golden brown.

Now an interesting feature - lemon impregnation for manna, thanks to which it will become even more tasty, juicy and tender! In the original, you need to dissolve 100 g of sugar in 100 ml of water, and then add lemon juice, the zest of which we used in the dough. But I was running out of sugar, so I added honey :) Dissolve honey and sugar in water, cool the syrup a little and add lemon juice.

I turned the manna over onto a plate, covered it with an oven mitt, and after a few minutes it easily shook out of the mold. I didn’t risk pouring it straight into the mold while it was hot, what if it fell apart? So I waited until the manna had cooled down a little, put it back in the mold and poured the impregnation over it. And then put it back on the plate.

Lemon manna is ready!

That's how lush it is in cross-section!

Try it, it is very tasty, especially with a cup of hot tea with lemon. Tasty and good for the immune system!

Ingredients

• semolina - 200 g;
• kefir - 1.5 cups;
• butter - 100 g;
• sugar - 1 glass;
• eggs - 2 pcs.;
• lemon with zest - ½ pc.;
• baking powder - 1 tsp;
• soda - ½ tsp;
• vanillin - 1 g;
• salt - a pinch.

Cooking time: 3 hours, of which 2 hours for infusion and swelling of semolina.

Yield: approximately 10 servings.

Mannik with kefir will not be able to surprise suddenly arriving guests, since, despite the ease of preparation and the absolute availability of ingredients, it is quite time-consuming baking. However, you can easily pamper your sweet-toothed household members if you have a little patience.

How to prepare an unusual manna with lemon and kefir?

First, you need to pour semolina into a bowl, add kefir to it and, after mixing thoroughly, leave the resulting mass to swell for a period of 30 minutes to 2 hours. The more the mixture is infused, the better it will ultimately bake and the more magnificent our manna will be.

After the specified time has passed, in a second bowl, grind the butter, previously brought to room temperature, with a fork.

Add sugar to the butter and grind everything together.

You need to add eggs to the creamy mass, add a little salt, add baking powder, soda, vanillin, then mix well and beat the resulting mixture.

Grind half a lemon along with the zest in a blender until pureed.

Combine the swollen semolina with the second mixture, add lemon puree there, mix well and beat the resulting dough with a whisk or fork.

Place the dough in a mold lined with baking paper or greased with butter. Top with thinly sliced ​​lemon slices.

Bake the manna for 30-40 minutes in an oven preheated to 180 degrees. You should check the readiness of the baked goods with a toothpick: if it remains dry, then our lemon kefir manna is ready! Cut the finished manna into portions; if desired, you can decorate with powdered sugar, and when serving, you can pour syrup or sour cream on it. Lemon manna prepared according to this recipe has a completely unique fresh taste and bright aroma. Bon appetit!

Most people associate semolina with milk porridge, which not everyone likes. But today we’ll figure out how to make an airy homemade dessert from it in just an hour using a step-by-step recipe with photos. So, let's prepare a classic manna.

Ingredients

• kefir 1% - 300 g;
• lemon - 1 pc.;
• semolina - 200 g;
• baking powder/soda - 1 tsp;
• egg - 2 pcs.;
• sugar - 100 g;
• flour - 2 tbsp. l.;
• salt - on the tip of the knife.

Preparing the filling

Grate the lemon zest on a fine grater and squeeze out the juice. Be careful not to get any lemon seeds into the filling.

IMPORTANT! To prevent the pie from becoming bitter, you should remove the zest without touching the bottom white layer of the peel. It is this that gives the unpleasant bitterness.

Preparing the dough

1. Pour kefir over semolina and leave to swell for about half an hour. If you replace kefir with sour cream, you will need less flour, but more time for the cereal to swell - about an hour.
2. While the semolina is swelling, thoroughly beat the eggs and sugar with a fork. Add a pinch of salt and vanilla. If you don’t like vanilla, you can replace it with cinnamon - a divine aroma is guaranteed throughout the kitchen!
3. Pour the egg mixture into the bowl with semolina, and transfer ours there too.
4. Take a couple of tablespoons of flour, baking powder to make the cake fluffy, and mix everything until smooth.

Baking a pie

1. When the dough is ready, grease the baking dish with oil and carefully transfer the mixture there. A frying pan can also be used for these purposes if there is no special mold.
2. Leave the cake in a preheated oven at 200° for about half an hour. Check readiness with a wooden skewer.
3. If you are the happy owner of a multicooker, then you need to grease the bowl with oil, pour in the dough and cook the manna for 35 minutes in the “baking” mode.

Company's secret

In addition to the traditional filling, you can add nuts, dried fruits, orange zest, apple or banana puree to the manna. Here everything is limited only by your imagination. If the pie seems dry, you should pour lemon syrup over it - to do this, mix honey and lemon juice to taste in warm water.

REFERENCE: lemon manna on a kefir basis can be prepared without flour at all. Then the cake will turn out less crumbly, but more tender and moist.

Preparing Lenten manna

There are not many differences, but they are significant. So, to prepare lean lemon manna, you need to pour the cereal not with kefir, but with warm water. Instead of eggs, vegetable oil (100 ml) is used; it must be added to the already swollen semolina at the same time as the other ingredients. The filling can be anything.

Cut the manna into portions and serve after it has cooled completely. You can decorate with apple or orange slices. This delicious dessert is perfect for a cozy home tea party or as a holiday cake.

Bon appetit!

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The lemon semolina pie recipe is probably one of the simplest pies in the world. Moreover, baking it does not require flour; we have never met a single person who could not make such a pie. Therefore, if you love lemons and want to quickly prepare something delicious, then this lemon pie recipe is definitely for you. Its sourness is refreshing, and its sweetness is not cloying. Ideal for herbal tea. As always, we make our baked goods without eggs.

Ingredients for lemon semolina pie (dough)

• semolina - 2.5 cups
• kefir - 400 ml
• sugar - 1 glass
• vanillin - to taste
• soda - 1 teaspoon
• butter - 150 g
• zest of 1 lemon

Ingredients for syrup impregnation

• sugar - 0.5 cups
• water - 100 ml
• juice of 1 lemon

Note: glass = 250 ml.

How to make lemon pie - step-by-step recipe with photos

1. Set the oven to preheat to 180 degrees.
2. The butter must be melted until liquid in a saucepan/saucepan.
   
   
3. Meanwhile, grate the zest of a full lemon. It’s better to take a large fruit, but if the lemons are small, you can take two lemons. The lemon flavor of the pie can be controlled by increasing/decreasing the amount of zest and lemon juice. But the pronounced lemon flavor really suits this pie, it’s not for nothing that it’s called lemon.
   
   
4. Add all other ingredients except baking soda to the cake mixture - zest, sugar, vanilla. Mix well.
   
   
5. Prepare a baking tray. To do this, grease it with cold butter (then the baking sheet is easier to grease) and lightly sprinkle with semolina.
6. Before pouring the pie dough into a baking tray, add baking soda to the dough and mix the pie well. Immediately pour the dough onto a baking sheet and bake. It is important to add soda immediately before baking so that the reaction of soda with fermented milk kefir does not occur prematurely.
   
   
7. Bake until golden brown at 180 degrees for 40-50 minutes.
8. While the lemon pie is baking, you need to prepare an impregnation syrup - this will give the pie a unique sourness and juiciness.
9. To make the syrup, combine sugar and water in a small saucepan/saucepan and bring to a boil, simmer for a few minutes. The liquid will first turn white and then become transparent.
   
   
10. While the sugar and water are boiling, squeeze lemon juice from the lemon from which you have peeled the zest. Add lemon juice before turning off the syrup. The impregnation is ready.
11. Remove the finished pie from the oven, turn it over, place it on any pan and pour syrup evenly on top. Let it cool - you get a juicy and crumbly pie - incredibly tasty!
    
    
12. Your simple lemon semolina pie is ready!