To use, just remove from the freezer, discard the container lid and bake from frozen in a medium oven (175C / 350F) for 12 to 15 minutes. You can store the leek and brussels sprouts for up to 4 months in the freezer. Prepare the dish up to the point where it has been covered with the cheese and breadcrumbs, then allow it to cool, cover with the lid and seal the edges. These containers are oven-safe so you can just take them straight from the freezer to the oven. Use disposable aluminium freezer containers to assemble the dish. I like to make a big batch of this and store meal-sized portions in the freezer. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts. If you’d like to be notified of any new recipes, why not subscribe to my newsletter. Serve immediately a side dish with your favourite roast.Bake in a hot oven (200C / 400F) for 10 minutes until the breadcrumbs start to turn brown and the cheese has melted.Cover the vegetables with a mixture of cheese and breadcrumbs.Tip the vegetables into a small oven-proof dish ( image 1 above).Season with salt if using, then stir in the cream. ![]()
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