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by Glenda Caine
 
  • 1 cup chopped onion
  • 2 tablespoons finely chopped parsley
  • 4 tablespoons butter
  • 2½ cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tins whole kernel corn, drained
  • 1 cup grated cheddar
  • 1 cup grated carrots
  • 3 eggs
  • About a cup plain yoghurt or maas

Set oven to 200°C and grease and line either two loaf pans, or a round potjie.

Saute the onion in a little butter.

Add parsley, carrot and corn and set aside.

Sift the dry ingredients.

Mix the yoghurt with the eggs.

Toss the carrot/parsley/corn mixture and add to sifted flour.

Stir in egg and yoghurt mixture to make a dropping consistency.

Note: Flours vary and I sometimes have to add up to a cup of milk to get this dropping consistency.

Put into the greased and lined tin and bake for about an hour and a half.

You might have to cover the top for the last half hour to stop it browning too much. Cool it in the tin and serve it with the braai together with a thick homemade tomato sauce!

 
 
 
Posted in recipes |
Posted by Glenda Caine
21 Sep 2010



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