Tasty Recipes (Recipe Book)

Tasty Recipes us i ng

FORTISIP, FORTIJUCE, FORTISIP MULTI FIBRE, FORTISIP COMPACT PROTEIN

good nutrition plays a key role in •

Keeping you strong

•

Recovering fast

•

Feeling well

However during illness and as you age your nutritional requirements change affecting your ability to meet daily nutritional requirements.

Supplements such as Fortisip, Fortisip Multi Fibre, Fortisip Compact Protein and Fortijuce are drinks that have been scientifically developed for those who find it difficult to get adequate nutrition from food alone.

Supplements are packed full of essential nutrients like: energy

protein

vitamins

minerals

There are many different types of supplements formulated to nutritionally treat different conditions and disease states. The supplement that you have been prescribed has been specifically selected for you by your healthcare professional based on your current health state.

As with any prescription, to experience the many benefits your supplement can provide, it is important that you take them as directed by your healthcare professional.

To help you achieve your prescribed daily amount, why not try some of these creative recipes?

Remember these products must be heated carefully- boiling them for long periods of time may reduce the level of vitamins present.

We hope you enjoy these recipes as much as we enjoyed creating them.

INCREASESTRENGTH RECOVERFAST ENGAGEWITHLIFE Please note: The range of products featured in this recipe book are foods for special medical purposes for the dietary management of disease related malnutrition; must be used under medical supervision.

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F o r mo r e i n f o r ma ti o n o n s u p p l e m e n t s a n d t h e i r benef i ts, p l e a s e c a l l t h e N utri c ia Clinic a l C a re L i n e o n 1 8 0 0 0 6 0 0 5 1

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contents p5

p6

breakf ast (p5)

Porridge

s avo uri e s (p6)

Pancakes White Sauce Fortisip Soup Lamb & Spinach Moussaka Tropical Ham Steak Macaroni & Vegetable cheese

p9

baki ng (p9)

p10 p14

Fortisip Muffins Apple Sponge Cakes Pikelets

des s erts (p10) Fortijuce Jelly Vanilla Fortisip Custard Ground Rice/Semolina Fruit Fluffy Easy Mousse Jelly Whip Easy Cheese Cake Caramel Apple Pudding Rich Chocolate sauce

beverag e s (p14) Fruit Smoothie Easy Milkshake Iced Coffee Pineapple Fruit Slush

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bre a kfa s t

breakfast PORRIDGE 1/2 cup oats 1/4 cup Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein 2 cups near boiling water In a saucepan, mix oats to a paste with your Fortisip variety. Gradually stir in the near boiled water.

Heat over a low heat. Simmer for 3-5 minutes but do not boil, stirring regularly.

Handy hint: Top with fruit, yoghurt, brown sugar or maple syrup.

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savouries PANCAKES 100g plain flour 2 large eggs 200ml Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein 80ml water pinch of salt Mix the flour and a pinch of salt in a bowl. Add eggs, your Fortisip variety and water and mix well together. Heat butter/oil in frying pan. Pour in batter, tilting pan until it covers the bottom. Cook until pancake moves freely. Turn over - cook the other side. Serve with sweet or savoury topping.

Handy hint: Try the following delicious topping combinations: Chicken/mushroom or Broccoli/cheese or Cinnamon/apple or Banana/chocolate

WHITE SAUCE 2 tablespoons butter 2 tablespoons flour 1/2 cup milk 1/2 cup Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein salt and pepper Melt butter in a small saucepan. Add flour, salt and pepper. Gradually add the liquid (milk and your Fortisip variety) stirring all the time. Stir over a medium heat until sauce thickens. Cook for 2-3 minutes.

Handy hint: Try the following variations Cheese sauce - add 1/2 cup grated cheese after cooking sauce Onion sauce - add 1 chopped, fried onion to white sauce Parsley sauce - add 2-4 tablespoons chopped parsley to white sauce

FORTSIP SOUP Use tinned condensed soups or home made soups. For tinned condensed soups - substitute 1 cup of water with 1/2 cup Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein and 1/2 cup milk.

Continue with instructions as stated on the tin - DO NOT BOIL. With homemade soup add 1/2 cup Vanilla Fortisip/Multi Fibre/Compact Protein to end product and 1/2 cup milk to replace some of the liquid.

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s a vou ri e s LAMB AND SPINACH MOUSSAKA

TROPICAL HAM STEAK

140g minced lamb 1 small onion finely chopped 50g spinach 1tsp oregano 2 dessertspoons of plain flour 125ml beef or chicken stock 1 medium potato Fortisip cheese sauce (page 6)

1 ham steak (approx. 100g) 1 tablespoon marmalade 200ml Tropical Fortijuce 2 tablespoons of cornflour

Brown lamb in its own fat in saucepan. Add onion and cook for 5 minutes. Add spinach, oregano and 2 dessertspoons of flour. Cook for 2 minutes. Stir in stock and season with salt and pepper to taste. Bring to boil and simmer gently uncovered for 45 minutes stirring periodically.

Grill ham steak under medium to high grill turning occasionally for about 8 minutes. Meanwhile empty Fortijuce into a saucepan and warm gently. Do not boil. Bring 100ml water to boil.

Take off heat briskly and stir in cornflour. Cool slightly. Add warmed Fortijuce.

Just before cooked, spread tablespoon of marmalade over the ham steak and return to a low grill for 1 minute. Place the ham steak on a warmed plate and pour over sauce.

Make Fortisip cheese sauce using recipe on page 6. Layer mince with potato slices in a small dish. Pour over sauce, sprinkle top with cheese.

Bake at 190ยบC for 30-40 minutes, until browned.

MACARONI AND VEGETABLE CHEESE 125g macaroni 125g sliced carrots 75g french beans 125g cauliflower florets 1/2 small leek sliced Fortisip cheese sauce (page 6) Preheat oven to 200ยบC. Butter an oven-proof dish. Bring large pan of water to the boil, add macaroni and stir. Allow to boil for 10-12 minutes until soft. In a second pan of boiling water, add vegetables for 8 minutes (or until just tender) and mix with pasta. Make cheese sauce using recipe on page 6.

Drain vegetables, pour cheese sauce over pasta and sprinkle with cheese. Bake for 15-20 minutes until brown and bubbling.

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ba ki n g

baking FORTISIP MUFFINS 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 100g butter 1 cup Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein 1 egg, beaten 1 cup tinned fruit, chopped banana or 1/4 cup sultanas/dried fruit Sieve the flour, baking powder and salt into a bowl, add sugar. In a small saucepan, melt the butter.

Remove from the heat, add your Fortisip variety and egg then fruit. Combine liquid and the dry ingredients - do not over mix. Grease muffin tins and fill. Bake at 220ยบC for 12-15 minutes. Makes 12 standard muffins.

APPLE SPONGE CAKES

PIKELETS

100g soft butter 100g sugar 200g self-raising flour 200ml Apple Fortijuce 2 medium sized eggs Paper cake cases

1 egg 1/4 cup sugar 3/4 cup Vanilla Fortisip/Fortisip Multi Fibre/ Fortisip Compact Protein 1 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 25g butter

Preheat oven to 180ยบC. Cream butter and sugar together. Add beaten eggs and a little flour, gradually add the Fortijuce with the rest of the flour. Put in paper cake cases and bake for 1520 minutes or until firm to tough.

Beat egg and sugar until thick and creamy. Add your Fortisip variety and sifted ingredients. Mix until smooth. Melt butter and cook in spoonfuls in fry pan.

Handy hint: Try varying the flavour by using different flavours of Fortisip.

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desserts FORTIJUCE JELLY 1 packet of jelly crystals 1 1/4 cup of Fortijuce (any flavour) Fruit (optional) Place jelly crystals in a bowl. Add 200ml boiling water and stir well. When dissolved, mix in 300ml Fortijuce. Add fruit and chill.

Fortisip - do not boil. Pour the heated Fortisip into the cold mixture. Return all mixture back to the pan and heat. Stir continuously and simmer for approximately 3 minutes until thickened.

Handy hint: Serve hot or cold and garnish with jam, fruit or cream.

FRUIT FLUFFY Handy hint: Choose the Fortijuce flavour to match your jelly flavour e.g. Funky Fruit Salad Jelly made with Pineapple Fortijuce.

1 packet jelly 500ml boiling water 200ml chilled Fortisip/Fortisip Multi Fibre/ Fortisip Compact Protein (any flavour)

VANILLA FORTISIP CUSTARD 1 tablespoon of custard powder 1 tablespoon sugar 300ml Vanilla Fortisip/Fortisip Multi Fibre Mix together custard powder, sugar and 1/4 cup of your Fortisip variety. Stir remaining 3/4 cup and heat gently - do not boil. Stir constantly, simmer for 2-3 minutes. Before serving, stir in 1 teaspoon vanilla essence.

Handy hint: Chocolate custard can be made by using Chocolate Fortisip/Fortisip Multi Fibre and mixing in 2 tablespoons of cocoa.

GROUND RICE/SEMOLINA

200ml Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein (any flavour) 2 tablespoons ground rice/semolina Mix the semolina or ground rice with 100ml Fortisip in a bowl. Heat the remaining 100ml 10

Make up the jelly and chill until nearly set.

Combine nearly set jelly and your chilled Fortisip variety. Whip approximately 5 minutes until mixture is light and fluffy. Pour into individual serving dishes or 1 large dish.

Chill until set. Garnish and serve.

Handy hint: Try Lime jelly and Vanilla Fortisip or Passionfruit jelly and Tropical Fruit Fortisip.

EASY MOUSSE

1 sachet of a commercial mousse mixture 200ml Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein (any flavour) 50ml milk Mix the contents of 1 sachet of Mousse mixture as directed. Substitute 250ml milk for 200ml of your Fortisip variety and 50ml milk. Pour into individual dishes or 1 large dish. Refrigerate, garnish and serve.

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de s s e rts

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de s s e rts JELLY WHIP

CARAMEL APPLE PUDDING

1 packet jelly 1 packet Instant pudding 200ml Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein (any flavour)

100g butter 100g sugar 150g self raising flour 100g canned apple slices or fresh apple 200ml Caramel Fortisip 1 egg

Make up jelly using 200ml boiling water. Allow to cool. Make up instant pudding with your Fortisip variety. Once jelly mixture is cool, blend in the instant pudding mixture. Mix thoroughly.

Allow dish to set either in individual dishes or in 1 large dish.

Handy hint: Different flavour combinations can be used, e.g. Chocolate Orange Whip Orange jelly, Chocolate Instant Pudding and Vanilla Fortisip. Strawberry Whip - Strawberry jelly, Strawberry Instant Pudding and Strawberry Fortisip.

Preheat oven 180ยบC. Grease a pudding dish well. Melt a teaspoon of butter in a non-stick pan, add apple and 25g sugar. Cook until sugar caramelises and apples are golden brown.

Pour mixture into dish. Cream butter and sugar together. Add beaten egg and a little flour.

Gradually add Fortisip with remaining flour. Pour into pudding dish on top of apple. Bake for 3040 minutes or until firm to the touch. Turn out of dish and serve.

EASY CHEESE CAKE

RICH CHOCOLATE SAUCE

20 malt biscuits 100g butter (melted) 1 teaspoon ground cinnamon or nutmeg Easy mousse mixture (page 10)

100ml Chocolate Fortisip/Fortisip Multi Fibre 1/2 cup sugar 2 tablespoons butter 1 teaspoon vanilla essence

Crush biscuits, mix together with melted butter and add ground cinnamon or nutmeg. Push mixture into a 20cm cake tin/dish - chill. Make easy mousse mixture and pour into crumb base. Refrigerate until chilled.

Mix together and heat in a saucepan until sugar dissolves- do not boil.

Handy hint: Serve over icecream, fruit or sponge pudding.

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beverages FRUIT SMOOTHIE 125g yoghurt 200ml Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein well chilled 1/2 cup stewed/tinned/fresh fruit 2 tablespoons vanilla icecream Blend all ingredients in processor until smooth. Pour into glass and serve.

Handy hint: Use fruit, yoghurt and flavours of Fortisip which go together. E.g. Use Fruit Salad Yoghurt, Tropical Fortisip and 1/2 cup peaches or fruit salad. Alternatively use natural yoghurt and Vanilla Fortisip and fruit.

EASY MILKSHAKE 200ml Fortisip/Multi Fibre/Compact Protein (any flavour) 1/2 cup vanilla icecream 1 tablespoon milkshake syrup - chocolate or toffee Blend all ingredients until smooth, pour into glass and serve.

ICED COFFEE 200ml Vanilla Fortisip/Fortisip Multi Fibre/Fortisip Compact Protein 1 teaspoon instant coffee 1 teaspoon boiling water 1 scoop vanilla icecream Dissolve coffee in the boiling water. Blend this with your Fortisip variety and ice-cream.

Pour into glass. Chill and serve.

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be ve ra ge s PINEAPPLE FRUIT SLUSH 2 x 200ml Fortijuce (any flavours) 1 small can pineapple or 1/2 fresh pineapple Place all ingredients in blender until smooth.

Handy hint: Add lemonade or soda water to suit for a longer drink.

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Nutricia Australia Pty Ltd Talavera Corporate Centre 路 Level 4 路 Building D 12-24 Talavera Road 路 Macquarie Park 路 NSW 2113 Clinical Care Line 1800 060 051 www.nutriciaathome.com.au NC2117-Dec13