Gost bloger: Velika Britanija, Ruby Moukli i palačinke s kremom od limuna / Eat global - Great Britain: Ruby Moukli from Tomayto Tomaaahto and Lemon layered pancakes

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                                                                                       Photo: ©Ruby Moukli

 Danas nas Ruby vodi u Veliku Britaniju!
U ovo zimsko razdoblje volim košare s voćem napuniti sa što više naranča i limuna. Hipervitaminoza :) Meni je najdraže ocijediti limun i naranču pa u taj sok umiješati med i koju kapljicu propolisa. A sigurna sam da će vam se ipak najviše svidjeti ovaj način: limun u desertu. Upravo takvu slasticu pripremila nam je Ruby.
Ruby Moukli simpatična je autorica bloga Tomayto Tomaaahto .
Do njezinog bloga došla sam preko portala Honest Cooking (na kojem ima svoju kolumnu). Ruby sebe naziva "globalnim nomadom", britansko-arapskog je porijekla, proputovala je i živjela po čitavom svijetu i skrasila se u Velikoj Britaniji. Svaka zemlja obogatila je njezino (kulinarsko) iskustvo i jako mi je drago što je gošća na mom blogu jer se savršeno uklapa u ovu tematiku. Ruby kaže kako je kuhati naučila od oca, a za vrijeme pohađanja studija radila je u trgovini delikatesa koju su posjedovali njezini roditelji. Naučila je spajati različite tipove kuhinje, u čemu i danas posebno uživa. Na njezinom blogu pronašla sam raznoliki korisni sadržaj i sviđaju mi se njezine jednostavne fotografije koje hranu stavljaju u prvi plan. Možete ju pratiti na  facebooku i twitteru. Na Honest Cooking food portalu piše kolumnu "A bite of Britain", a kolumnu ima i na Vale Life Magazine. Ruby trenutno piše vlastitu kuharicu.

"Za početak bih voljela zahvaliti Tamari što me pozvala da gostujem na njezinom lijepom blogu. Ovo je moj prvi gostujući post i stvarno sam počašćena što me jedna talentirana blogerica pozvala da budem dio ovog globalnog serijala. Moto mog bloga je "interkulturalno kuhanje" i želja mi je pomoći ljudima da "kupuju kolalno i kuhaju globalno", tako da se ovaj serijal baš uklapa u moju priču!
Tamara me zatražila jelo koje predstavlja moju zemlju. Ovo se ispostavilo kompliciranim, jer ja smatram nekoliko zemalja "svojima". Rođena sam u SAD-u, živjela po cijelom svijetu, a trenutno živim u Britaniji. No, kao što je slučaj s većinom "lutalica", najbliže domu je ono gdje trenutno imam obješenu pregaču :) S obzirom da je to upravo usred Engleske, odlučila sam vam predstaviti engleski recept.
Engleske palačinke, uobičajeno poslužene na utorak (tzv. Dan palačinki, ove godine 21. veljače), dan prije Korizme, vrlo su slične popularnim francuskim crêpe palačinkama. Tradicionalno ih se pospe kristal šećerom i limunovim sokom pa zarola. Ja sam otišla korak dalje i nisam ih rolala već složila jednu na drugu a između premazala još jednom engleskom delikatesom - kremom od limuna (tzv. lemon curd). Mogli biste si dati oduška i od ovoga napraviti visoki složenac (tortu), no ja sam se zadržala na pristojnoj visini sasvim dovoljnoj za 4 osobe. Ovaj složenac od 12 manjih palačinki bio je savršen doručak za Dan palačinki, a možete ga poslužiti i kao desert."


-Za 12 manjih ili 6 do 8 većih palačinki-


Palačinke

• 120 g glatkog brašna
• 2 jaja
• 1 žlica otopljenog maslaca (može i biljno ulje)
• prstohvat soli
• 425 ml mlijeka

Za slaganje

• 250 ml kreme od limuna (lemon curd)
• naribana korica 1 limuna

1. Pomiješajte brašno, jaja, sol i maslac (ili ulje) pa postepeno dodajte mlijeko.
2. Lagano namastite tavu za palačinke i ugrijte na srednje jakoj vatri. Kad se dovoljno ugrije, na tavu izlijte oko 75 ml smjese za palačinke i ispecite palačinku  (prva je gotovo uvijek najružnija, ali užitak ju je odmah pojesti). Ponovo malo namastite tavu i pecite dok ne potrošite svu smjesu.
3. Kad se sve palačinke ohlade, slažite jednu na drugu, između premazujući kremom od limuna. Na posljednju palačinku naribajte malo limunove korice.
4. Možete ovaj složenac čuvati u frižideru da se krema od limuna malo stegne pa ga izvaditi na sobnu temp. prije posluživanja.
Ruby je na svom blogu ponudila recept za kremu od limuna (lemon curd), a ja ću vam ga ovdje prevesti:


Za kremu od limuna (oko 750 ml)

• 170 g maslaca
• 450 g smeđeg šećera
• 4 limuna: sok i korica
• 4 jaja

1. Limunima ocijedite sok i naribajte koricu.
2. Pomiješajte maslac, šećer, limunov sok i koricu iznad pare (ili na laganoj vatri) dok se šećer ne otopi.
3. Umutite jaja i postepeno im dodajte jednu po jednu žlicu (ukupno 5 žlica, muteći pjenjačom) vruće prethodne mješavine, kako biste ih temperirali i kako se prilikom kuhanja kreme ne bi pretvorila u kajganu. Zatim ovu smjesu izlijte u prethodnu vruću smjesu-postepeno ulijevajte miješajući pjenjačom i kuhajte na laganoj vatri, konstantno miješajući, dok smjesa ne zgusne (oko 5 min.) Uklonite s vatre i pustite da se malo prohladi pa izlijte u pripremljene i sterilizirane staklenke. 
Krema može stajati 1-2 mjeseca.
Napomena: ako baš želite finu strukturu kreme, možete ju procijediti kroz sitno cjedilo kako biste uklonili eventualne ostatke grudica, ali Ruby ovo ne radi iz nekoliko razloga. Kaže kako je prelijena za to :) te kako time  uklanjate i komadiće limunove korice iz kreme, a i krema joj bez tog koraka djeluje nekako autentično i vidi se da je home-made :)

                                                                   Photo: ©Ruby Moukli

This is the third post in my Eat global series. I'd like to take a moment to thank all the wonderful talented bloggers that decided to be a part of this idea :) I see my readers are enjoying discovering different countries through their cuisine. Today, we are taking you to Great Britain with Ruby Moukli.
Ruby is the mastermind behind gorgeous blog Tomayto Tomaaahto. I discovered it through Honest Cooking, where Ruby writes a column and have been following her ever since.
Ruby seems like a person who knows a lot about food, since she lived in numerous different addresses across the world. I like how she writes her recipes, I like detailed explanations and notes. Photography is another beautiful aspect of her blog. With "less is more" approach, she puts the meal in the fist plan and shows all its beauty. When I first browsed through food photos, they instantly made me want to grab that piece of chicken salad and dive into this jar of dulce de leche caramel.
Ruby describes herself as a "global nomad", as is her cooking. She is of Arab-British parentage, born in the US, grew up all over the world and now resides in rural England. This influenced and enriched her approach to food - she likes cooking across cultures and advocates "shop local, cook global" motto. She learned to cook from her father, who still makes wonderful feasts for family and friends.
You can follow Ruby via facebook and twitter. She also has a column at Honest Cooking called "A Bite of Britain" and a column in Vale Life Magazine. Oh, and have I mentioned that she is writing a cook book?
I was quite excited when I saw what Ruby prepared for us, because the main star is lemon curd. Lemon curd and I have a long-lasting love relationship :) I have to say this is possibly my favorite way to use lemons. I'm sure you will enjoy this lovely stack of pancakes with luscious silky lemon curd in between!
Ruby, thank you once again for presenting this wonderful recipe and being a guest blogger at Bite My Cake!
Here's Ruby's post:

"To begin, I’d like to thank Tamara for inviting me to guest post on her beautiful blog. It’s my first guest post ever and I’m truly honoured that such a talented blogger as Tamara asked me to be a part of her inspiring new Eat Global series. The motto of my blog is ‘cooking across cultures’ and I aim to help people ‘shop locally but cook globally’, so a global cooking series is right up my alley!

Tamara asked for a dish that was native to my country. She may not have realized how complicated that would be for me, as I don’t really have just one country. I was born in the US, raised all over the world and currently reside in Britain. As with most vagabonds, however, the closest thing to ‘home’ is wherever I currently hang my apron. Since that’s right smack dab in the middle of England, I went with an English recipe.

English pancakes, habitually served on Shrove Tuesday (February 21^st this year), the day before Lent begins, are similar to the more popular French crêpes. They are traditionally sprinkled with caster sugar and a squeeze of lemon, then rolled up. I decided to take them a step further and made a stack of pancakes, each one spread with another English delicacy – lemon curd.

You could easily go crazy with this and make the stack miles high. For four people, though, I kept things modest. This cute little stack of 12 small pancakes was perfect for a special Pancake Day breakfast. You could also serve it as dessert – it makes a charming alternative to Crêpes Suzette."

What You Need:

(makes 12 small pancakes or 6-8 larger ones)

For the pancakes:

1 cup (120 g) plain flour

2 eggs

1 Tbsp melted butter (or vegetable oil)

Pinch salt

1 ¾ cups (425 ml) milk

For the stack:

1 cup (250 ml) lemon curd (you can buy this or make your own)

Zest of 1 lemon for garnish

What You Do:

1. Mix flour, eggs, butter (or oil) and salt together, then slowly add the milk. (You might not need it all.) You’re looking for a pouring consistency – much runnier than American-style pancakes but not pure liquid.

2. Lightly grease a small, flat frying pan and place over medium-high heat. When it’s too hot to hold your hand close to, pour about a ¼ cupful (75 ml) onto the pan.

3. Immediately tilt the pan and turn it, so the batter spreads evenly across the surface. If it’s too thick to spread, add milk to the mix and try again. (One of the cook’s delights is eating up the first one or two pancakes, which are almost always a bit of a wreck).

4. When you see the edges start to curl up, gently lift and flip with a spatula. Cook for a further 5 to 10 seconds on the other side, just long enough to brown, and remove to a plate. Re-grease the pan, if needed, and repeat until all of your batter is gone.

5. When your pancakes have cooled, start assembling your lemon curd stack by placing one pancake at a time on your serving plate and spreading a generous teaspoon of lemon curd over it. Repeat until you’ve placed the last pancake on top and, instead of curd, simply garnish it with a few curls of lemon zest.

6. You can keep this assembled stack in the fridge (covered in plastic wrap) until needed, even overnight. In fact, it will turn out better, as the lemon curd will re-firm up when cold and the stack won’t be quite so sloppy when cut and served.