Tastes of Serbia » Ukusi Srbije | 87 Zasladite se pudingomod bundeve POTREBNO JE: 800 g očišćene bundeve, oko 100ml mleka, žuti šećer, kesica vanilin šećera, po želji cimet, seckani orasi PRIPREMA: Isečenu bundevu obarite u vodi da omekša i procedite. Potom je preručite u sud, sipajte mleko i žuti šećer. Dobro je umutite žicomda dobijete ujednačenu smesu kao puding. Po želji dodajte cimet i seckane orahe. Sipajte u činiju, ohladite i poslužite. Indulgeyoursweet toothwithpumpkinpudding INGREDIENTS: 800gof cleanedpumpkinflesh, approx. 100ml ofmilk, brown sugar, one sachet of puddingsugar and, if desired, cinnamonandchoppedwalnuts PREPARATION: Blanch the slicedpumpkin to soften it before straining. Transfer toabowl andadd themilk andbrown sugar. It isbest touseapuddingwhisk tocreateauniformpudding-like mixture. Addcinnamonandchoppedwalnuts if andasdesired. Pour intoabowl, chill andserve. Kad se pomene Šumadija, mnogi prvo pomisle na gibanicu, koja će vam „umastiti i brkove i bradu“ / When Šumadi ja is mentioned, many people’s first association is gibanica cheese pie, which will “leave your moustache and beard greasy” čorbe stižu zvezde šumadijske trpeze – svadbarski kupus, sarma, pasulj sa suvimrebrima, pečenje, praseće i jagnjeće, kao i teletina ispod sača! Sjajan obrok treba da bude zaokružen poslasticom, pitomšljivarom, palačinkama ili nečimoriginalnimkao što je puding od bundeve, za koji ovdemožete naći i recept. The traditional Šumadijawelcome of plumslatko [a thin, syrupy preserve containingwhole fruits] and plumrakija provide a nice introduction to everything that awaits you on the rich spread of traditional Šumadija dishes fromthe heart of Serbia. This region, which is today renowned far andwide for its plumorchards, stretches between theDanube and Sava rivers, theGreat andWesternMorava rivers, and the Kolubara, Ljig andDičina rivers. Once upon a time, in the earlymedieval period, it was covered by almost impenetrable oak and beech forests, hence the nameŠumadija [šuma means forest]. Various historical circumstances led to people oftenmigrating to this area, and it was only at the beginning of the 19th century that the diverse population, which had arrived fromall directions and finally settled there, mixed andwere unified under a single name: Šumadinci. They are known for producing good rakija, but also as diligent, kindly andwitty hosts. At a table filledwith selected Šumadija delicacies, enjoywithout rushing, eat slowly, and feel the rhythmof Šumadija... A traditional Šumadijameal startswith a rakija aperitif servedwith ameze or aŠumadija snack, while you await themain course. The snack combines curedmeats, cheeses, good salads and hot bread buns. Of course, there can be nothing herewithout homemade, Šumadija gibnica and other pies filledwith cheese, spinach, potato etc. Following a good veal or chicken thick soup, the stars of Šumadija tables arrive: wedding cabbage, sarma cabbage rolls, baked beanswith dry-roasted ribs, pork and lamb, aswell as veal under a bell! Awonderful meal should be rounded offwith a dessert, plumpie, pancakes or something original like pumpkin pudding, the recipe for which you can find here. Foto:blic zena / Vladislav Mitic
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