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BABY MARROW BAKE

Cook: ± 1 hour

BABY MARROW BAKE

  • 2 × 400 g packets baby marrow
  • 1 packet creamy tomato soup powder
  • 250 ml milk
  • 250 ml Orley Whip
  • sprinkle oregano
  • sprinkle master blend roast potato spice

Wash the baby marrows and slice down the middle – lengthwise.
Place the slices in a prepared oven dish, sprinkle the baby marrow with the oregano and potato spice.
Mix the soup powder with the milk, add the cream and pour the mixture over the baby marrow.
Bake in a preheated oven at 160°C for ± 1 hour.

Recipe tested and photo: Surine Joubert

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