Ingredients: 2 marrow vegetables 1 cup of rice 4 big carrots 4 potatoes 200 g fresh peas 200 g sweet corn salt, black pepper, curry 1 bunch of spring onions 1 bunch of dill 50 g butter For the topping: 1 cup of yogurt 400 ml fresh milk 1 egg a pinch of salt 2 tablespoons of flour Directions:1. Fry the finely chopped onions and carrots in a big baking tray with a bit of oil. Add the rice and stir with a wooden spoon for about 5 minutes. Add the finely cut marrow vegetables and potatoes, the peas and the corn. Fry on a weak fire (low temperature) for 10 more minutes. After that add 1 teaspoon of salt, a pinch of curry, a pinch of black pepper, the butter and the finely cut dill. At the end add 2 tea cups of water and leave in the oven. Bake for about 30 minutes and then pour over the ready top layer mixture. Bake until the top turns into a tender pinkish colour. 2. Preparation of the topping: Melt the butter and add the flour. Stir until you have a homogenous mixture. Add the fresh milk with a pinch of salt and stir constantly until it boils. Take away from the fire and bind with the yogurt and the egg. |