500 g of chicken liver
4 onions
200 g of hard cheese
1 bunch of parsley
40 g of a butter-oil blend
150 ml of oil
250 ml of milk
6 eggs
350 – 400 g of flour (measured with a 250 ml cup)
18 g of baking powder
20 g of sugar
10 g of salt
0.5 g of ground pepper (about 1/8 teaspoon)
Dice the onions and carrots, then sauté them in the butter-oil blend until golden brown.
Add the chopped liver and cook for another 5 minutes.
Season with salt and pepper to taste.
Stir in the sugar.
Grate the cheese using a coarse grater and chop the parsley.
Whisk the eggs with the milk and oil.
To the egg-milk-oil mixture, add the grated cheese, parsley, flour, and baking powder.
Mix thoroughly and fold in the cooled liver with the vegetables.
Mix well again.
Pour the entire mixture into a baking pan lined with parchment paper.
Place it in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 40-50 minutes.
This amount of ingredients yields 2 loaves baked in 27×10 cm (about 10.5×4 inches) loaf pans.