Potato and Mushroom Halloumi Grattin with Sticky Pork Ribs / Crumed Garlic Chicken / Fish Cake

Receita em Português AQUI

Another simple yet effective recipe, very tasty indeed, if I may say so, and the accompaniment is so versatile that goes with many things, some of which I listed here, the rest is up to you. Above you can see the Potato and Mushroom Halloumi grattin, bellow are the sticky ribs YUM!!!

Recipe Ingredients: (grattin, feeds 4 people)

• 1kg potato red skin (washed and thin sliced)
  
• 1 large onion (finely chopped)
  
• 300grs Large open mushrooms (sliced)
  
• 200grs cheddar cheese (grated)
• 200grs Halloumi cheese (thinly sliced , about 1/2 cm thickness)
  
• 1/2 glass full fat milk
  
• (optional) few bits of butter
  
• 2 garlic cloves (minced)
  
• salt pepper and olive oil (to taste)

Place a pan with boiling water on the stove, and put the sliced potatoes in, once it reaches boil again let them cook for 4 minutes. While that is doing you can pan fry with a little olive oil the mushrooms and 1 garlic clove (minced), and once that is that do the same to the onion and another garlic clove (minced).

You then assemble the dish for the oven, after draining the potatoes, one by one cover the bottom of a pirex dish, then scatter covering those potatoes with the onion, followed by the mushrooms. On top of those pour half of the milk you have in the glass evenly throughout the whole area, and then the grated cheddar, follow that by a little seasoning salt and pepper, and layer another section of potato slices using the remainder of the potato, once that is done pour the remaining milk evenly to cover all area and position the Halloumi to be well spread over al of the potatoes (see picture). Then goes in the oven for 30 minutes at 180c.

For the pork ribs, make sure when you buy these that they are quite meaty, but they also must have a little fat, as they helps with being tender when cooking.

Recipe Ingredients: (ribs enough for 2)

• 400-500grs pork rib rack
  
• 2 soup spoons of ketchup
  
• 1 soup spoon of condiment of mustard (or American style mustard)
  
• 1 tea spoon of smoked paprika
  
• 1/2 tea spoon of chilli powder
  
• 1 soup spoon of smoky BBQ sauce
  
• 1/2 orange in juice
  
• 1 soup spoon of denmerra sugar

Mix all the ingredients (apart from the pork rack...lol) to form a basting and sticky sauce. Brush it on both sides of the rack, once that is done place the rack in the oven at 180c for 30 minutes (so you see this will cook at same time as the potatoes), however set a timer every ten minutes of those thirty for you to brush more sauce on the rib rack, so you get to brush it 3 times in all and I want you to (by the last brushing) use all the sauce. that will make the ribs very nice tender and sticky, obviously tenderness of the ribs will also depend on the quality of pork. YUM!!

The chicken is just some rests I used to not go to spoil, basically I de-boned a couple of leg/thighs and took the skin off, tempered them with salt lemon and garlic, and let them marinate for 30 minutes before I started the whole coking. Then I pass them through flour (mixed with garlic granules and pepper), and some egg (mix) and finally through bread crumbs. And deep fried these until golden brown (see picture)

The fish also a rest of fish, weigh it and boiled the same weight of the fish in potatoes. So 50% fish 50% potato, mashed the potato and minced the fish, mix the two together, adding an egg yolk some seasoning and some parsley chopped, once well mixed I beat the egg with to peak and folded that into the mixture, formed some cakes pass these through flour, and then egg (mix), finally bread crumbs and deep fried, same as the chicken...well YUM!! again,,, you can top it up after fried with a little lemon juice, and some tartare sauce if you like... have fun...you can use many more left overs. If you ever have difficulties thinking what to do with left overs asked I might be able to help....lol

Lamb Fillet with Paprika Potatoes and Grilled Halloumi Cheese

Recipe Ingredients:

• 10 Small potatoes with skin (cut into quarters)
  
• 2 Garlic cloves (minced)
  
• 6 sliced of halloumi cheese about 1/2cm thick
  
• 1 Lamb fillet (about 300grs, marinated in salt, pepper, garlic and lemon juice..for 20-30mins)
• 300grs mushrooms (cut into quarter, I used mixed brown and white for greater flavour)
  
• 1 parsley bunch (finely chopped)
  
• 1 soup spoon of butter
  
• a little olive oil
  
• 1 tea spoon of paprika
  
• salt and pepper to taste
  
• a little lemon juice
  

Place a pan with water and salt on the stove, once boiling add the quartered potatoes and let these cook until they are about 3 minutes from being fully cooked (is intentional that I am not giving you times as cooking times vary depending on potato quality and time, you should know the potatoes you use cooking times). Once that happens remove them from the stove and drain them and place them in a bowl, adding to them salt pepper a drizzle of olive oil 1 garlic minced and the paprika, toss the potatoes in the bowl (not using instrument, only by moving bowl as you want potatoes to remain whole), and once they are all covered you place these in a tray and in a pre-heated oven to 200c for about 25 minutes.

Now place a frying pan with a glug of olive oil on the stove and once very hot, place the lamb fillet within. The idea is to seal and brown off all the way around the fillet, once this is achieved you set the meat aside and let it rest, until there is only about 15 minutes till the potatoes are done, once that happens, place the fillet in a Pyrex and insert it in the oven as well.

Five minutes away from what is in the oven being cooked, place the same pan you used for the meat, on the stove add a little more olive oil, the butter , and the remaining garlic (minced) a little seasoning salt and pepper, and the mushrooms, as it get hot with the pan start tossing the mushroom, regularly until they are 1 minute away from fully cooked (as they take about 5 minutes in all) at this stage add the parsley turn the fire off and toss them a few times. And as you can see all is done at the same time.

While someone serves, you should have a hot griddle, and a little pepper and lemon drops over each halloumi cheese, the griddle must be non stick (don't have one use a non stick pan or frying pan) put a drizzle of olive oil and grill the cheese for about 1 &1/2 minute on each side, and then plate it ...see picture.

This meal also goes well, if you want to replace the meat , with for example home made fish cakes..you decide.. bom apetite!!!

Eggs with Peas "My Way" (portuguese traditional)

This is a very well known traditional Portuguese recipe, at least I remember eating this since I was a little boy, there are some differences like, it used to take also chorizo slices (cooked in at the same time as the bacon, you can do this if you want).

Recipe Ingredients:

• 1 Onion (finely sliced)
• 2 garlic cloves (finely chopped)
• 1 red chilli (finely chopped)
  
• 4 soup spoons of olive oil
• 300grs potatoes (thick sliced)
  
• 300grs peas (or Petit Pois)
• 2 large carrots (thinly sliced)
  
• 2 eggs per person (as each egg is equivalent to 100grs of beef)
• 2 tins of chopped tomatoes (good quality don't skimp on this)
• 2 soup spoons of tomato paste
• salt and pepper to taste
• Paprika

Again another very easy to prepare and very healthy meal. Put a large pan on the stove high heat, put the oil the garlic and the onion inside + the salt and pepper to taste and the chilli. Let these cook until the onion is nearly caramelized, at this stage add the carrot, let it cook stirring frequently for about 5 minutes adding little bits of water when needed, then add the peas and let it cook for a further 5 minutes, again stirring and adding little bits of water when needed.

Now add the potato and the tomato + one glass of water and the paprika let it cook until the potatoes are done about 15 minutes (with the pan lid on, and on a med heat) take the lid of the pan and add the eggs gently on the top of the veg so that they poach. leave it for another 3 minutes with the lid on....and it is done serve this with a side of fresh bread to dip in the sauce, it is lovely full of protein and vitamins and virtually fat free apart from the oil and being olive oil , very good for you.

I submitted this recipe to be shared on the foodie virtual tour ran by Joan of Foodalogue in February the stop is in Portugal my place of birth, and this dish reminds me of when I was a kid around 9 years old and my mum used to call me from playing outside to come in for dinner at winter time, and this dish always brought me comfort, my mum used to make it with chorico too, but currently I opt not to make it like that as my wife is vegetarian, and she loves this dish too. The Culinary Tour Around the World event is design to raise awareness with regards World Food Hunger, and see what you can contribute to prevent it. Please visit BloggerAid for more details.

Pan Fried Pork Rib Steak with Apple and Mustard Sauce + Sauteed Rosemary Potatoes

Receita em Português AQUI

I invented this one at the last minute, as I had some pork chops that were just about to run out of date, and some old Granny Smith apples getting very crinkly.

S i decided to use these as main ingredient, I also peeked in the fridge and found a jar with just a little of mustard with mustard seeds, and the idea started to emerge in my head. I encountered some old potatoes and ping ... the idea was complete.

Recipe Ingredients: (feeds two, double for four)

• 1 Granny Smith apple
• 2 rib pork chops
• 8 small new potatoes (thinly sliced)
  
• 1 garlic clove (minced)
  
• 1/2 garlic granules
• 1/4 of a glass of full fat milk
• 1 soup spoon of butter
• 1 soups spoon of mustard
• salt and pepper (to taste)
  
• a pinch of fresh or dried rosemary
• a glug of olive oil
  

Place a large frying pan on the stove on high, and pour a glug of olive oil into it once hot add the potatoes sprinkle over them some salt, rosemary and garlic granules let them get golden on one side then turn them around, and let this side achieve the same golden colour. Once done remove them from the pan and put them drying on a plate with some tissue to drain the excess fat.

Add another glug of olive oil and now add the pork that you'd previously marinated with some salt, pepper and the minced garlic (for a minimum of half hour) which should start sizzling straight away also on the other half of the pan put the apple (previously pealed and sliced) spread it so it cooks evenly (see picture). Make sure to turn the pork immediately once sealed on one side so that the other side gets sealed too preventing the juices and flavour from escaping from the pork. The pour will cook quite quick as you want it slightly pink in the middle (no blood though) the whole thing takes about 5-7 minutes, also turn the apples once they start caramelizing, the juice from them will help flavour the pork too.

Finally remove the pork and arrange it on the plate with the potatoes, and on the pan add the butter first let it melt then add the milk and the mustard, which will thicken it to a sauce consistency, very quickly, place this over the pork and there you are a perfect meal.

****Note I used whole grain mustard, which I didn't like too much as leaves a little too much vinegary taste to it, so I would suggest using just English mustard. (your choice though*****

Meat Balls in a Creamy Coriander Sauce and Oven Fries ( better than Ikea's)

Receita em Portugues AQUI

This one was inspired in the Ikea's Swedish Meatballs.



Recipe Ingredients:

• 400grs beef (minced)
• 2 garlic cloves (minced)
• 1 handful of breadcrumbs (you can use old dried brad just grate it)
• 1 whole egg
• half a tumbler glass of cream
• half a tumbler glass of whole milk
• 1 stock cube of chicken (I used Oxo easier to dilute)
• 1 large onion (halved and sliced)
• 1 little bunch of coriander
• 1 little bunch of parsley
• 8 medium potatoes (pealed and chipped)
• some olive oil
• salt and pepper to taste
• 1 soup spoon of gravy (don't worry if you do not have it as some plain flour and water will do)
  

Throw the chipped potatoes in a pan with water, and par-cook the chips, then place them in a tray and brush them with olive oil and cook them at 200c, occasionally turning them around.

While that is doing, put the minced meat in a bowl, and put there also the parsley finely chopped,, 1 minced garlic clove, a pinch of black pepper and a pinch of salt, the bread crumbs and the egg. With your hands mix it all very well and shape pieces of the meat into balls, and set these aside.

now put a pan on the stove (on high) and pour in a couple of olive oil glugs, once very hot add the sliced onions, and the remaining garlic clove (minced) cook until the onions start to go semitransparent, at this stage add the meat balls and occasionally shake the pan so that the balls turn over and seal.

Once sealed add the gravy and chicken stock cube mixed in a glass of water also adding the cream and the milk, (if still to thick add more milk, if too thin a little more gravy diluted in a little water) + a pinch of salt and a pinch of black pepper to taste. And about one minute from finishing cooking add the chopped coriander. Is as easy as that, with the chips now ready is just serve and eat... (notice I didn't say how long the chips take, this is because it varies from oven to oven from potato quality to potato quality and even for how long they've been parboiled) But roughly about 20-25 minutes.

Roasted Pork Loin with Loaded Goats Cheese and Dill Skins

Receita em Portugues clique AQUI

This is definitley a treat for all my followers and visitors.

Ahhh!! Dill and (French) Goats Cheese, as soon as I saw this I had to use it, especially in view that the previous day I had roasted a pork joint to eat today and I still didn't know what to do as an accompaniment so I decided for loaded skins, but I didn't want to do the traditional Bacon and cheese, as everyone normally does that.

So this is really two recipes, one short and longer, the pork joint no recipe is needed. As for that all you need is a pork joint from any main supermarket and you unfold it and rub in and on it a
paste made of: (a bunch) coriander + garlic (2 cloves) + sea salt (1 soup spoon) + ground black pepper (1 tea spoon) + chili powder (1/3 tea spoon) + a little olive oil.

After that is done let it marinate for at least 30 minutes, then stick it in a preheated oven to 130c for about 1 hour, remember should be in a small container as the juices will further help it cook, also slow cooking is imperative as this will leave meat more tender.
After initial cooking I left the meat rest from one day to the other, and then blasted it for 15-20 on a 200c oven the crackling goes very crispy as you want it to be, so prior to cooking diamond scoring is important too. See picture bellow.

The potatoes now they were just outta this world, and I am not one to brag, actually I invited my sister for dinner and she normally eats very little but not this time.



Recipe Ingredients:

• 150-200grs of "French" Goats cheese
• 1/2 glass of cream
• 1/2 glass of milk
• 2 soup spoons of butter
• 1 bunch of dill
• about 1kg of potatoes (red)
• salt and pepper to taste

Roast the potatoes it will take about 1 hours 200c, once done cut the potatoes in halves with a spoon scoop the potato interior from each half into a bowl, leaving virtually just the skin.

Mash the potato with a masher and throw in the goats cheese in bits and the butter also seasoning (salt and black pepper to taste), give it a stir the goats cheese should melt as the potato is hot and will start going very thick now throw in the rest, the dill, the milk and the cream (double is best) and stir it all very well.

Spoon the mixture back into each potato and on the top sprinkle a little more salt and freshly ground black pepper, put it back in the oven for 15 minutes more 200c and it is done.
See, when you put the potatoes in for the 15 minutes it is at this time that you can reheat and cook the crackling of the pork as previously mentioned, as this way both things are ready at the same time. DELICIOUS really is.
You will notice I also cooked some halves, corn-on-the-cob with a little melted butter on top they were great too.

Sirloin Steak w/ Diane Sauce & easy Potato Gratin

Recipe Ingredients:

• 1 good sirloin steak (28 days mature best)
• 6 mushrooms (sliced)
• 1 garlic clove
• 1 measure of cognac (I used Courvoisier Cognac) Brandy will do too
• 2 potatoes
• 60grs grated cheese
• 50mls fresh cream + 100mls fresh cream
  
• 50mls fresh milk "whole"
• salt and pepper to taste
• and a glug of olive oil

Just put some salt and pepper on both sides of the steak and rub a little olive oil on each side too, let it absorb the flavour for 20-30minutes, then get a griddle pan on the fire and a frying pan too.
On the griddle once extremely hot, place the steak on the one side for about 2 minutes then on the other for another 2 minutes, then turn around again to another diagonal position 2 minutes and again turn to the other side 2 more minutes (all in all 8-10 minutes should suffice for a medium rare steak). While that is doing place a glug of olive oil in the frying pan and the garlic (minced) as soon as start to sizzle add the mushrooms tossing them regularly, once fully covered in oil pour the cognac (brandy) and tip forward the pan (thus flambéing the mushrooms) and the flame will go out by it self, continue to toss the mushrooms until cooked add then the 100mls cream and in a glass mix a tea spoon of plain flour and water, then add a little at he time to the cream until it gets to the consistency you want. And that's the sauce done, which should finish around the same time as the steak.

The potatoes, these you prepare as the steak marinades as they will take about 20 minutes to grattin. Prior to that peal them and slice them, parboil them till virtually cooked, than you place one layer of potato, mill a little pepper over them and a little salt, pour a little milk and cream over them and half of the grated cheese, another layer repeat the same...and to the oven it goes 200c 20 minutes more or less ...you know when they are ready as to the golden colour on top see picture.

A classic recipe made easy!!! Hope you like it.

This recipe was just for me ...so just to feed one.. multiply to feed more. :)

Merry Xmas - Xmas Dinner

I would like to share my xmas dinner pictures, and maybe release some recipes for the stuff I cooked, however there aren't really any recipes as such, as this food is very simple.

As you can see above the dish comprises of nut loaf, roasted potatoes, sweet roasted potatoes, apple sauce, Yorkshire puddings, Brussels sprouts, boiled carrots, roasted parsnips, roasted chicken and thick gravy.

The table was arranged as you can see below, very Christmas like and also with crackers. You always need crackers at the Christmas table, the kids love it ...well I love it too.



The Brussels and carrots are only boiled, the parsnips, roasting potatoes and sweet potatoes, are just placed in a tray with a little olive oil and goes to roast in the oven for about 40-60mins.

The chicken I crushed some garlic (3 cloves) salt (1 tea spoon) chili (2 finely sliced) a little olive oil a pinch of black pepper and paprika (1 tea spoon), crush all of this together until you get a paste. Rub this paste all over the outside of the chicken and also on the inside, also get a lemon and press it against the balcony with the palm of your hand while rolling it at the same time, this releases the juice inside the lemon, when the lemon feels bruised (soft) prickle all the lemon with a sharp fork, so that juice can be released, insert lemon inside the chicken.
This works as the lemon gets hot the liquid inside gets hot and it expands having no where to go but out of the wholes you made with the fork which as the chicken cooks gradually adds lemon on the inside...clever hum!!!! I learned this one with my mum, when I was a young one lol.



Yorkshire puddings, again very easy to do, just make a batter as if you were doing pancakes (just do not add sugar) add a pinch of salt and black pepper instead. If you don't know the ingredients they are:

1 glass of plain flour about 1 & 1/2 glasses of milk one egg, the pinch of salt and pepper, beat it all together, put a muffin tray with some a spoon of olive oil in each cup space, heat this until very hot (200c) then pour the pancake liquid inside each cup about 2 thirds full, it will bubble as you do this, place it right back in the oven and watch them grow, let them go golden brown ...easy peasy.... merry Xmas.

Sausages w/ Broccoli & Cauliflower Gratin and Roasted Garlic Potatoes

How beautiful this dish is....However is so simple and easy to make that I would challenge you to make it. This dish is made of three parts: Broccoli and Cauliflower Gratin, Fresh pork Sausages and finally Roasted new potatoes.

Recipe Ingredients:

• 300grs Cauliflower (obviously do more if you want, separated into pieces)
• 300grs Broccoli (obviously do more if you want, separated into pieces)
• 1 and 1/2 cup of grated cheese
• 1/2 glass of warm water with plain flour well dissolved
• 300mls of milk (approx)
• 1 soup spoon of butter
• 2 cloves of garlic (1 crushed, 1 pureed)
• 3 soup spoons of olive oil
• Seal Salt and black pepper (and a little nutmeg)
• enough sausages for all guests
• 1kg new potatoes
  

Cut new potatoes if big in half or three parts if very small leave them whole, important is that the pieces are all of identical size, boil them until just fully cooked. Place them in a bowl with the pureed garlic and a pinch of sea salt (also you can sprinkle some paprika) and toss these, set it aside. Now put some water in a pan take it to the fire and place in the pan the broccoli and the cauliflower put a lid on and let it cook until nearly fully cooked but still very firm. While this is doing is time to do your bechamel.....very easy ...put the milk in a pan with the butter, until this one fully melts at this stage add a pinch of salt a pinch of nutmeg and a pinch of freshly ground black pepper, also add the water with the flour always mixing to not form lumps, once is fairly thick the consistency of gravy add the 1 cup of cheese again stirring and this should take it to the next level consistency of heavy gravy. And that is it your bechamel is made. Now spread the (veg) cauliflower and broccoli into a Pyrex tray, and pour over to cover all of it them top it up with the left over 1/2 cup of cheese (before pouring the bechamel you can sprinkle a little salt over the veg as these ones were cooked with no salt). Put the coated potatoes in another tray and stick both the potatoes and the veg trays in the oven (previously heated to 200c) leave it all there for 20 minutes, to brown. Meanwhile in a pan put the olive oil the crushed garlic and some paprika heating and, once hot fry shallow fry the sausages (previously butterflied) until golden (remember these sausages can be vegetarian) in my house I done half and half (half veg sausages and half turkey sausages) as my wife is a vegetarian. Assemble as in picture above, and you can if you wish also make some nice gravy. Find bellow pictures, the the cooked dishes separately.

Spinach and Carrot Soup

This is a great winter starter as is so easy to make yet, so satisfying. I had some mix from the croquettes, left from yesterday, just to remind you they were boiled and mashed potato, carrots and onion. But obviously I don't expect you to have left overs, so you can use fresh ingredients, and here they are:

• 4 large potatoes (cut into quarters)
  
• 1 large onion (minced)
  
• 3 large carrots (2 cut into chunks one very thinly sliced)
  
• 300grs spinach leaves (washed)
  
• 1 garlic clove (minced)
• Salt and black pepper to taste
• 2 glugs of olive oil
  

in a pan put the oil and put it on the stove let it get very hot, then add the garlic, two carrots in chunks and the minced onion, let them cook stirring occasionally until the onion is golden at this stage add the potato and about 2 litres of water + the salt and pepper to taste. Let this cook until the potatoes are cooked through you can check this by stabbing the potato with a fork or sharp knife, and the potatoes should offer virtually no resistance to penetration, if so get your hand blender out and blitz it until you achieve a thick sauce if you want the soup more liquid add a little more water, but make sure you retest for salt.

Let it get to the boil point again and now add the remaining carrot thinly sliced + the spinach you may add a little more olive oil if you like the stuff. turn the fire down and let it simmer for 15-20 minutes and it's done, plate it and if you like it posh you can toast some bread cut it into cubes put a hand full in the centre of the bowl of soup and drizzle a little circle of oil around the cruttons.

I was too hungry and didn't bother with that lol :)

Pork and Pineapple Skewers and Potato Grattin

Receita em PORTUGUES Clique AQUI

Above you can see in raw part of a simple yet very efficient recipe, I purchased a couple of pork cutlets and I wanted to feed 4 people, but I didn't want to do the conventional grilled pork with chips or mash, but also I didn't want to do anything laborious. So I decided to do skewers, and being quite partial to sweet and sour, and with influences from gammon steak...I decided to do pork and pineapple skewers and for the accompaniment just potato onion and tomato, grattin.

So I cut the two chops into squares, also got a tin of pineapple and cut them into chunks as you can see on the photo, prior to putting the pork on skewers I marinated it in a little port, paprika, chilli powder and lemon juice, salt and black pepper of course, after letting it marinade for 30 minutes I put them on a skewer with the pineapple and left it marinading again while preparing the potatoes.

For the potato dish, you need one onion, eneugh potatoes for four people (5 large ones should do), peel and cut both the potatoes and the onions very thinly then boil the sliced potatoes for about three minutes, on a tray put a little olive oil and smeer the bottom of it to cover it, then cover the bottom with a layer of potatoes then you leithal some chopped tomatoes to cover the potatoes, then spread some onions to cover the tomato, then sprinkle some salt black pepper and some slithers of garlic, repeat the process, and finally cover it with a third layer of potatoes, cover all of that with some foil and place it in the oven for 40 minutes, after that take it out remove foil cover it with greated cheese and sprinkle some oregano, dried or fresh either will do. Back in the oven for 15 minutes more (gas 200c all the time).

Ten minutes away from them being cooked you should heat very well a grill pan and drizzle a little oil and start cooking the skewers, browning and turning around and so on until all sealed in then cook until fully done.

Serve it on a plate and you're done...so easy you don't even need a recipe and again under a £5.00. Don't say I never helped you. :)

Short and Smoking Cod

This is my latest invention, and I guarantee it was delicious:

Recipe Ingredients:

• 400grs of smoked cod
• 1 onion
• 1 garlic
• 1 large head of broccoli
  
• 1 hand full of cheese
• 1 Glass full of grated cheese
  
• 2 glasses of milk
• salt and pepper to taste

Poach the fish in the milk until cooked then strain fish remove any skin and bones an flake it into a bowl (do not throw the milk away), dice the onion and the garlic finely and stir-fry it until caramelized, add it to the fish, boil the broccoli until cooked then dice it and add it to the fish, finally in a glass mix some flour (about two spoons full) and water until runny cream consistency, take me milk to the heat when starting to boil pour the flour mixture into the milk slowly and always stirring until quite thick like very thick gravy, then add the cheese which will make it thicker still, add this to fish too. (Alternatively you can use instead of milk one cup of mash potato mixed in with the cheese and into the fish mixture)
For the pastry mix 1 cup of flour with about 50grs of butter.mix with your hand until it resembles crumbs then add a little water and kneed it until it forms a soft dough,cut it in half and roll one half to cover bottom of pirex dish and the other half for the lid, brush the top with milk and an egg yolk and bake in in the oven for about 25 minutes.
For the accompaniment I sliced four potatoes 4 carrots and 2 sweet potatoes drizled them with olive oil paprika, salt and pepper. and baked that too in the oven for the same 25 minutes. "Bon apetit"