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Healthy Light Vegetable Bake Recipe

This is a very easy, lovely warming and light meal which has been developed from the 'Potato Jane' recipe in Marguerite Patten's wartime Victory Cookbook. I've added a larger range of vegetables to cut down on the amount of potatoes used, since these days we may not require quite so many calories. Perfect for an Autumn or Winter evening.

Healthy Light Vegetable Bake Ingredients Serves 2


5 or 6 small new potatoes sliced with skins on
Half a Cauliflower split into small florets
Half a Brocolli Head split into small florets
1 small onion finely chopped
3 oz strong cheddar cheese grated
3/4 to 1 pint skimmed milk
2oz Fresh Breadscrumbs or a Bread Roll grated
Salt & Pepper

Method
In an ovenproof dish layer the vegetables with the cheese and breadcrumbs and pour over the milk. Ensure everything has been drenched with the milk by pushing the veg down. Season with S&P. Cover with a lid or aluminium foil and bake at 180c until the vegetables are soft (about 35-45 minutes). Remove the foil and allow the top to turn crispy and turn golden.

Serve with roasted carrots, brown sauce or pickle.



We found this a much lighter alternative to a cauliflower cheese or other vegetable bake which uses a heavier fat, flour and cheese sauce. It is the ideal meal to cook in a Pyrex dish like the one above.

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