A super easy and nutritioous dish, perfect for the changing seasons from Summer to Autumn.
The Cancer Cookery School
Preheat oven to 200ºC. Line a baking dish with baking paper. Take four slices of bread and tear into pieces - the size doesn't matter, and scatter over the baking paper. Place whole tomatoes, zucchini, and olives over the bread. Sprinkle with salt.
In a medium bowl, mix ricotta, basil and garlic together. Place dollops of the mixture over the top of the vegetables.
In a small bowl, tear the remaining two slices of bread into small pieces. Add cheese, oregano, lemon zest and chilli flakes and stir. Drizzle in enough to soak the bread. Scatter the mixture over the top of the vegetables and ricotta. Pop into the oven for 40-45 minutes or until the vegetables are tender and the bread topping is crispy and golden.
For a sore mouth: Skip the crispy bread topping.
For dry mouth & throat: Leave out the bread altogether. The vegetables will release a lot of liquid and provide more moisture and hydration for the mouth.
With all ingredients readily available in pre-prepared form, this recipe demands minimal effort. It proves to be a true winner, particularly when facing the energy-draining effects of chemotherapy.
This recipe incorporates citrus zest, herbs, and sweet berries to balance out the saltiness and create a flavourful dish. Let's get cooking!