I have to admit that this was my first cobbler. At first, I was looking at sweet cobbler recipes…
…But then I realized that I didn’t have anything for dinner yet.
After opening the fridge and witnessing a plain white background, lit with a bright yellow fridge light, I’ve decided to debut with a Vegetable Cobbler. That was a great idea! The cobbler is gone now, but I can still remember its fantastic taste! I love the combination of baked, well seasoned, soft vegetables with perfectly crunchy cheese biscuits.
That was definitely the dinner of the month! Trust me, once you cook it, you won’t be able to stop eating before it’s all gone.
- 8.8 oz (250 g) flour,
- 3 tsp baking powder
- 0,5 tsp salt,
- 1 tbs sugar,
- 6 tbs butter,
- 6.8 oz (200 ml) milk,
- 3.5 oz (100 g) ground parmesan cheese
- 17.6 oz (500 g) tomatoes,
- 8.8 oz (250 g) peppers ( yellow and red ),
- 1 big red onion,
- 1,5 garlic cloves,
- fresh basil,
- fresh thyme,
- dry oregano,
- dry lovage leaves,
- olive oil,
- 2 tbs balsamic vinegar,
- 2-3 tbs flour,
- granulated salt,
- In a big bowl combine flour, baking powder, sugar and salt, add salt and milk.
- Knead the dough by your hands, mix with parmesan cheese.
- Wrap the dough in plastic wrap and chill for 30 minutes.
- Heat the oil in the pan.
- Peel and chop the onion, fry until it start going dark purple.
- Peel and crush garlic. Add it to the pan, fry for 2-3 minutes. Combine with balsamic vinegar. Set aside.
- Wash peppers and tomatoes, dice into big pieces, combine with onion, garlic and dry herbs.
- Chop the basil and thyme, add them to the veggies.
- Place your mixture in baking dish, add 2-3 tbs flour, combine well.
- Preheat the oven to 392.00ºF (200ºC).
- Shape your dough into smooth then flatten them until they are 1-2 cm high.
- Arrange the dumplings on top of the vegetables leaving a slight gap between them to allow for spreading.
- Brush the dumplings with milk. Spread the granular salt crystals on top.
- Cover the dish with the lid.
- 4. Bake in preheated oven for 20 minutes, then take the lid off and bake for 10-15 minutes until dumplings are golden.
- 5. Serve warm or chilled.