Koliko god da volim našu nacionalnu kuhinju, koju smatram delom svog identiteta, ništa manje me ne fascinira kulinarstvo širom sveta. Gde god da putujem, ponesem deo mirisa i začina sa sobom. Danas spremam moju omiljenu britansku poslasticu, kojoj se i moji prijatelji uvek obraduju - kobler.
As much as I love Serbian national cuisine, I am totally fascinated by all of them, worldwide. Wherever I travel, I take aromas and spices back with me. Today, I'm preparing my favourite British delicacy, the one that my friends also adore - the cobbler cake.
This is what you'll need for a good cobbler:
Voćni deo:
-Kilo šljiva, bez koščica, svežih ili smrznutih.
-Dve kašike žutog šećera
-Dve kašike tamnog balzamičnog sirćeta.
-> Staviti sve u šerpu i pustiti da se lagano krčka da voće pusti vodu (ne dodavati vode!), i skinuti sa ringle kada tečnost postane gusta i lepljiva
Fruit part:
-One kilo of plums, pitted, either fresh or frozen
(by the way, Serbian plums are best in the world)
-Two tablespoons of brown sugar
-Two tablespoons of dark balsamic vinegar
-> Put it all into a pan or skillet and let it simmer until the liquid becomes sticky and thick.
Do not add any water!
Testo:
-Paklica putera od 125 gr sobne temperature
-200 grama brašna
-prašak za pecivo
-šoljica od kafe žutog šećera
-malo soli
-dve pune kašike kisele pavlake, što masnije
-> U brašno dodati prstohvat soli, šećer i prašak za pecivo, izmešati. Dodati puter i dobro utrljati u brašno. Potom dodati pavlaku, izmešati i mesiti, povremeno dodajući još malo brašna ako zatreba, sve dok testo ne prestane da se lepi.
Dough:
-1 stick butter at room temperature
-200 gr plain white flour
-1 tablespoon baking powder
-1/2 cup brown sugar
-a pinch of salt
-2 brimming tablespoons of sour cream
-> Sift flour into a bowl, add baking powder, sugar and salt, mix. Add butter and rub it in. Add sower cream, mix and start kneading. Feel free to add more flour if the dough feels too sticky and knead until it is completely smooth.
Dok se voće hladi, od testa napraviti loptice prečnika 3-4 cm, pokriti folijom i ostaviti da odstoje bar dvadesetak minuta.
While the cooked fruit is cooling, make ping-pong size balls out of the dough, cover them with cling film and leave to rest for at least 20 minutes.
Potom sipati malo žutog šećera u posudicu, umočiti svaku lopticu u šećer, i ređati preko voća tako da ušećerena strana bude odozgore.
Then pour some brown sugar into a small bowl, dip each ball of dough into it, and place it over the fruit, the sugar-side up.
Peći u rerni zagrejanoj na 200°C oko pola sata. Obići kolač nakon 25 minuta i, ili pojačati vatru na 220, ili uključiti ventilator, kako bi se šećer lepo karamelizovao. Kada porumeni, gotovo je.
Bake in a preheated oven at 200°C for about half an hour. Take a look after 25 minutes, and either increase the temperature to 220°C, or turn the fan on, to enable the sugar to caramelize well. When its golden-brown, it's done.
Dobar je i bez ičega, i topao i hladan, a sa sladoledom ili kremom od vanile još bolji.
It's tasty as it is, warm or cold, and even better with ice cream or custard.
