Wednesday, March 26, 2014


500 grams potatoes
100 grams carrots
250 grams smoked ham
1 medium onion
2 medium eggs
100 grams plain flour
3 teaspoons baking powder
200 ml double cream
50 ml oil
2 teaspoons yellow mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
½ teaspoon oregano
¼ teaspoon dried dill

Peel and clean the potatoes and carrots, then grate them and pat them dry. Finely dice (or mince, to your preference) the onion, as well as the cooked ham and add them to the potatoes and carrots. Sift the flour with the baking powder, sprinkle it on top of the vegetable and ham mixture and combine well. In a separate bowl, whisk together the double cream, eggs, mustard, oil and spices (adjust the spices to suit your taste). Blend it thoroughly, then pour it over the vegetable mixture and mix very well. Generously butter and flour your baking dish (23x30 cm; 9x12"), pour in the mixture and level it. Bake the pie in a preheated oven, at 180˚C (350˚F), for 30 minutes, cover it with aluminium foil and bake for another 10-15 minutes (do the toothpick test). Serve warm with a salad of your choice. Yields 8 servings.

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