Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Savoury semolina with peas and turmeric
Toasted semolina cooked soft with peas, turmeric and cumin.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 22 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 100 g semolina thickens in 400 ml of water in 4 to 5 minutes
- Photograph the finished bowl
- Time
- About 23 min
- estimated
- Serves
- 2
- see below
- Energy
- 400 kcal
- per serving
- Protein
- 20 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk.
Cooking steps
Toast the semolina in a dry pan over medium heat for 3 to 4 minutes, stirring constantly, until it smells nutty and has turned a shade darker. Tip it onto a plate.
Soften the finely diced onion in the oil in the same pan for 6 minutes, then add the turmeric and cumin and cook for a minute.
Add the peas and the water and bring to a simmer.
Rain the toasted semolina in with one hand while stirring hard with the other, then cook on low for 4 to 5 minutes until it thickens and comes away from the sides.
Serve with the yoghurt and the coriander.
The useful detail
Toast the semolina before any liquid goes near it. Untoasted it swells into a single glutinous mass; toasted, the grains stay separate and the whole thing is light.
Make it work for you
One serving is A bowl with half the semolina and 75 g of yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Quark instead of Greek yoghurt
Thicker and sharper against the spice.
Per serving: about the same energy, about the same protein, about 1 g less fat.
Sweetcorn instead of peas
Sweeter and firmer, with less protein.
Per serving: about 10 kcal less, about 3 g less protein, about 1 g more fat.
Couscous instead of semolina
Coarser and much faster; soak rather than simmer it.
Per serving: about 10 kcal more, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A savoury breakfast where the yoghurt and the peas carry most of the protein, and the semolina is the vehicle rather than the point.
| Energy | 400 kcal |
|---|---|
| Protein | 20 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Carbohydrate | 59 g |
| of which sugars | not calculated |
| Fibre | 8 g |
| Sodium | 140 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| semolina | 100 g | FDC 169715Semolina, enriched | 360 kcal | 12.7 g |
| onion | 120 g | FDC 170000Onions, raw | 48 kcal | 1.3 g |
| rapeseed or other neutral oil | 14 g | FDC 172336Oil, canola | 122 kcal | 0.0 g |
| ground turmeric | 1 tsp | Not calculatedA quarter teaspoon of ground turmeric weighs well under a gram, which is under 2 kcal at the energy density of any dried spice. | · | · |
| ground cumin | 2 g | FDC 170923Spices, cumin seedFoodData Central records cumin seed; ground cumin is the same seed, milled. | 8 kcal | 0.4 g |
| frozen peas | 200 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 154 kcal | 10.4 g |
| water | 400 g | No energy | 0 kcal | 0.0 g |
| Greek yoghurt | 150 g | FDC 170903Yogurt, Greek, plain, lowfat | 110 kcal | 14.9 g |
| fresh coriander | 10 g | FDC 169997Coriander (cilantro) leaves, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 804 kcal | 40.0 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. of which sugars could not be calculated, because one ingredient’s record does not cover it; the row above says which. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours and eat within 3 to 4 days. It sets solid when cold.
- Reheating
- Reheat with a splash of water, breaking it up with a spoon, until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian