Cooking for chemo recipes: spring has sprung
Vegetable Tart (no pastry)
2 rashers bacon, roughly chopped
1 small onion, finely chopped
50g grated cheese
½ tsp dried oregano
¼ tsp cayenne pepper
1 bunch asparagus (or other greens e.g., zucchini, beans, broccoli)
8 cherry tomatoes, halved
1 tsp olive oil
salt and pepper
Preheat oven to 180°C.
In a frying pan over a high heat, sauté the bacon until it browns and begins to go crisp. Reduce heat to low, add the onion and cook for a few minutes until softened and translucent.
Combine the cheese, eggs and milk in a bowl. Add the cayenne pepper, oregano, and season with a good pinch of salt and pepper. Add the bacon and onions to the egg mixture and stir to combine.
Pour the mixture into a greased quiche or tart dish. Bake at 180°C for 35-40 minutes until golden brown and just firm in the centre.
Recipe courtesy of Ben Macdonald
Toffee Tea & Almond Milk Panna Cotta
4 tsp T2 Terrific Toffee loose tea
2 cups almond milk
1 cup thickened cream
1/3 cup caster sugar
1/2 tsp vanilla essence
1 tbsp powdered gelatine
Fresh berries (optional)
Add almond milk and toffee tea to saucepan, bring to the boil, then simmer for 10 minutes on low to infuse.
Strain tea from almond milk ensuring you have 1 cup of infused milk remaining (if not top up).
Return infused milk to saucepan and add thickened cream, caster sugar and vanilla essence.
Bring to simmer and stir until sugar has dissolved. Now add a powdered gelatine to 100ml of boiling water.
Add to the panna cotta mix, then whisk briskly to fully blend.
Pour mixture into ramekins or 125ml dariole moulds, cover with glad wrap and refrigerate to set.
To serve, sprinkle with shaved chocolate on top of pana cotta (fresh berries are optional).
Recipe courtesy of Le Cordon Bleu
These recipes are from the Leukaemia Foundation’s Cooking for Chemo booklet.Last updated on September 3rd, 2019
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