RECIPES FROM OESOPHAGEAL PATIENTS
RECIPES FROM OESOPHAGEAL PATIENTS
Cheesy
Vegetable Bake
This is quick and easy
and, with the cream, makes a substantial 'snack.' Makes about 6 servings. Store
any left over covered in fridge and reheat as required. For people who can eat
normally, can be used as accompaniment to roast chicken.
- 4oz strong hard cheese,
grated (e.g. Extra mature cheddar or a parmesan)
- 1 1/2 lb mixed vegetables
(can use a bag of mixed frozen or the odds and ends you have left)
- 1 tablespoon cornflour
- 14 oz can condensed
mushroom soup
- 5 fl oz (142ml) double
cream (leave out if lactose intolerant- it still works)
- salt and freshly ground
black pepper
- Heat oven to 200C/400F
or Gas mark 6
- Grease a shallow oven
proof dish.
- Combine all ingredients
in a bowl, reserving a couple of tablespoons of the grated cheese.
- Spoon into ovenproof
dish and top with the reserved cheese.
- Bake for 20 mins until
piping hot.