3 tablespoons of chopped parsley
1 cup of all-purpose flour
1/2 cup of olive oil
1 tablespoon of active dry yeast
1/2 cup of grated cheddar cheese
4 large eggs, beaten
Salt and black pepper to taste
3 cups of grated carrots in a coarse grater
1 chopped onion
Accompaniment
Mold size: medium-sized cake, 26 cm diameter
3 tablespoons of chopped parsley
1 cup of all-purpose flour
1/2 cup of olive oil
1 tablespoon of active dry yeast
1/2 cup of grated cheddar cheese
4 large eggs, beaten
Salt and black pepper to taste
3 cups of grated carrots in a coarse grater
1 chopped onion
Accompaniment
Mold size: medium-sized cake, 26 cm diameter
Put the parsley, flour, olive oil, yeast, cheese, and eggs into a blender
Season with salt and pepper and blend until smooth
Transfer to a bowl, add the carrots and onion, and mix gently
Adjust seasoning and pour into a greased and floured cake pan
Bake in a medium oven until golden brown
Serve warm or cold.
