Wholesome Baked Vegetables
|Shelled peas||1⁄2 Cup (8 tbs)|
|Spring onions/1 ordinary onion||5 Small|
|Cauliflower florets||5 Small|
|Salt||1 3⁄4 Teaspoon|
|Cottage cheese||150 Gram|
|Milk||1⁄2 Cup (8 tbs)|
|Tomatoes slice||2 Small|
Put the oven on to preheat to 200 Â°C if you intend to eat soon after the bake is done.
Boil, peel and cube the potatoes.
Slice the onions.
Boil the rest of the prepared vegetables.
To do this, bring water to boil in a largeish pan, drop in the peas, carrots, beans, cauliflower.
Cover and simmer about 6 minutes.
Drain from the water and put into the baking dish along with the potatoes and onions.
Sprinkle over 3/4 teaspoon of the salt and some pepper.
Mix in well.
Crumble the cheese lightly and put into the blender or a bowl.
Whizz or beat for a few seconds till it is smooth.
Add the eggs, milk and cream.
Also add the remaining salt and some more pepper.
Pour this mix over the vegetables.
Put a layer of tomatoes over and if you're using the cheese, grate some all over the top.
Bake for 40 minutes or till the top is browned and the bake is firm to the touch.