DYSPHAGIA MADE EASY - 30 EASY TO FOLLOW RECIPES - Griffith University
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DYSPHAGIA MADE EASY
SIMONE HOWELLS AND GRIFFITH UNIVERSITY
MASTER OF SPEECH PATHOLOGY STUDENTS
30 EASY
TO FOLLOW
RECIPES
1
INTRODUCTION
G o n e a re t h e d a y s o f b o r i n g b l e n d e r m a d e m e a l s ! Yo u
ca n n o w m a ke d e l i c i o u s , f re s h & e a s y m e a l s t h a t ca te r
to y o u r d i eta r y n e e d s . L i v i n g w i t h s wa l l o w i n g d i f f i c u l t i e s
( k n o w n a s d y s p h a g i a ) ca n b e h a rd fo r t h e p e r s o n w i t h
d y s p h a g i a a n d t h e i r fa m i l y a n d f r i e n d s – y o u m i g h t h a v e
r u n o u t o f i d e a s o f w h a t to co o k o r m i s s s h a r i n g a m e a l
to g et h e r. W i t h t h i s co o k b o o k , we h o p e y o u ca n e n j o y
s o m e n e w m e a l i d e a s , w h i c h y o u r fa m i l y a n d f r i e n d s w i l l
happily enjoy!
T h i s co o k b o o k h a s b e e n d i v i d e d i n to 3 e a s y to n a v i g a te
ca te g o r i e s : 1 ) fo o d t h a t i s s o f t ; 2 ) fo o d t h a t ca n b e
m i n ce d ( o r m a s h e d ) a n d i s m o i s t a n d ; 3 ) fo o d s t h a t
a re p u re e d w i t h n o l u m p s . We h a v e a i m e d to c re a te a
v a r i et y o f s we et a n d s a v o u r y o p t i o n s t h a t y o u ca n e n j o y
fo r b re a k fa s t , l u n c h o r d i n n e r, a l l a l i g n e d w i t h c u rre n t
A u s t ra l i a n tex t u re m o d i f i c a t i o n re co m m e n d a t i o n s .
S o f i n d t h e s e c t i o n t h a t a l i g n s w i t h y o u r d i et
re co m m e n d a t i o n a n d s ta r t co o k i n g !
I t ’s a l l a b o u t b r i n g i n g t h e j o y b a c k i n to y o u r m e a l t i m e s
w i t h e a s y to co o k a n d e a s y to s wa l l o w re c i p e s m a d e
f ro m o u r k i tc h e n to y o u r s . We h o p e y o u e n j o y c re a t i n g
t h e s e re c i p e s a s m u c h a s we e n j o y e d c re a t i n g t h e m
fo r y o u !
S i m o n e H o we l l s a n d t h e G r i f f i t h M a s te r of S p e e c h
Pa t h o l o g y s ta f f a n d s t u d e n t s 2 0 1 4 – 2 0 1 7
2 3
CO N T E N T S
SOFT DIET PUREE DIET
C re a m y P u m p k i n Pa s ta 8 P u m p k i n C a u l i f l o we r C u rr y 5 0
P u m p k i n G n o cc h i 1 0 D a h l 5 2
Q u i n o a , Feta a n d Ve g eta b l e Fr i t ta ta 12 B e e f a n d Swe et Pota to P u re e w i t h T h y m e 54
B u rr i to B o w l s 1 4 T h a i G re e n C u rr y 5 6
Ve g eta b l e a n d C h i c k p e a C u rr y 1 6 Le n t i l a n d C a u l i f l o we r C u rr y 5 8
J a p a n e s e St y l e M e a t b a l l s w i t h Ve g eta b l e s 18 L a s a g n e 6 0
W h i te C h o co l a te a n d R a s p b e rr y C h e e s e c a ke 20 C h o co l a te Av o ca d o P u d d i n g 6 2
N u te l l a a n d B a n a n a Fre n c h To a s t R o l l U p 22 M a r s B a r C h e e s e ca ke 6 4
Tr i f l e 2 4 A p p l e C r u m b l e 6 6
M a n g o C h e e s e ca ke 2 6 Le m o n a n d B l u e b e rr y Ta r t 6 8
B a ke d C u s ta rd 7 0
MINCED AND MOIST DIET
Swe et Pota to a n d W h i te B e a n C h i l l i 30 H e l p f u l We b l i n k s 7 2
B u t te r C h i c ke n 3 2 A c k n o w l e d g e m e n t s 7 3
Swe et Pota to S h e p h e rd ’s P i e 3 4
S p i ce d P u m p k i n C u r r y w i t h C re a m y Po l e n ta 36
Re d Le n t i l D a h l 3 8
C h e e s y Co r n P i e 4 0
C h o co l a te R i p p l e C a ke 4 2
Servings Time Difficulty Storage
Pa v l o v a 4 4
R i ce P u d d i n g 4 6
4 5
SOF T DIE T
RECIPES
6 7
C R E A MY P U M P K I N PA S TA
4 servings Easy 25 mins Fridge
Ingredients 1. To s ta r t , p l a ce p a s ta i n a p ot o f b o i l i n g
2 3 0 g o f s m a l l p a s ta wa te r a n d a l l o w to co o k fo r 1 5 – 2 0 m i n u te s .
(e.g. shell)
2. At t h e s a m e t i m e p l a ce p u m p k i n i n a
½ small pumpkin, p ot a n d f i l l w i t h wa te r, j u s t co v e r i n g t h e
c u t i n to c h u n k s
p u m p k i n . B o i l fo r 1 5 m i n u te s .
2 tbsp olive oil
½ medium onion, 3. S a u te o n i o n a n d g a r l i c a t a m e d i u m h e a t
f i n e l y d i ce d i n a f r y p a n u n t i l o n i o n i s t ra n s l u ce n t .
2 t s p m i n ce d g a r l i c 4. When pumpkin and onion have finished
½ t s p g ro u n d n u t m e g co o k i n g , co m b i n e t h e s e i n a b l e n d e r, a n d
½ t s p c r u s h e d re d b l e n d u n t i l p u re e d . ( O p t i o n a l l y, u s e a s t i c k
p e p p e r f l a ke s b l e n d e r to p u re e t h e m i x t u re ) .
( o p t i o n a l – m o re o r
l e s s to ta s te ) 5. Re t u r n t h e p u m p k i n m i x t u re to t h e p a n a t
1 tsp salt a l o w h e a t , a n d a d d r i cot ta . M i x we l l .
¼ t s p g ro u n d
black pepper
6. D ra i n p a s ta , a n d a d d to p u m p k i n m i x t u re .
1 5 0 m l r i cot ta 7. A d d s a l t a n d p e p p e r to s e a s o n a s we l l a s
ro s e m a r y a n d p a r s l e y d r i e d p a r s l e y a n d ro s e m a r y. S e r v e .
to s e a s o n
8 9
P U M P K I N G N O CC H I
4–6 servings Hard 1 hr Fridge
Ingredients 1. Pre h e a t o v e n to 2 0 0 ° C ( fa n fo rce d ) a n d
l i n e b a k i n g t ra y w i t h b a k i n g p a p e r.
G n o cc h i :
4 5 0 g wa s h e d 2. C u t p ota to e s i n h a l f, l e n g t h w i s e . Wra p i n
p ota to e s , s k i n o n a cot to n te a to we l a n d m i c ro wa v e o n h i g h
350g pumpkin, skin on fo r 3 m i n u te s .
1 heaped tsp nutmeg
3. C u t p u m p k i n i n to l a rg e we d g e s . Wra p i n
2 e g g s w h i s ke d a cot to n te a to we l a n d m i c ro wa v e o n h i g h
3 tsp salt fo r 3 m i n u te s .
2 t b s p b u t te r,
s o f te n e d 4. P l a ce p ota to a n d p u m p k i n fa ce d o w n o n
t ra y a n d b a ke i n o v e n fo r 3 0 m i n u te s o r
1 cup plain flour
u n t i l s o f t . A l l o w to co o l .
ex t ra p l a i n f l o u r
fo r ro l l i n g 5. W h i l s t t h e p ota to a n d p u m p k i n i s i n t h e
Wa l n u t S a u ce : o v e n , p l a ce a l l s a u ce i n g re d i e n t s i n to t h e
5 0 g wa l n u t s b l e n d e r a n d b l e n d u n t i l s m o ot h . S et a s i d e u n t i l
re a d y to s e r v e .
3 tbsp parsley
½ c u p ex t ra v i rg i n 6. Re m o v e f l e s h f ro m s k i n a n d m a s h u n t i l
olive oil s m o ot h . A d d t h e n u t m e g , s a l t , b u t te r, w h i s ke d
2 tbsp plain yoghurt e g g s , a n d m i x . Fo l d i n f l o u r.
1 clove garlic
7. F l o u r b o a rd w i t h a p p rox i m a te l y ¼ c u p o f
salt and pepper p l a i n f l o u r. P l a ce a h e a p e d t b s p o f t h e p ota to
to ta s te a n d p u m p k i n m i x t u re i n t h e f l o u r a n d ro l l o u t
i n to a l o g a p p rox i m a te l y 1 c m i n d i a m ete r.
( N OT E : T h e m i x t u re w i l l b e q u i te s t i c k y b u t t h i s
p re v e n t s t h e f i n a l p ro d u c t f ro m b e i n g d o u g h y ) .
8. P l a ce p re p a re d g n o cc h i i n to a s a u ce p a n o f
b o i l i n g wa te r a n d co o k fo r 3 – 4 m i n u te s u n t i l
g n o cc h i h a s r i s e n to t h e to p o f t h e wa te r. A l l o w
to co o l b e fo re c u t t i n g i n to 1 . 5 c m c u b e s .
10 11
Q U I N OA , F E TA A N D V E G E TA B L E 8. Co m b i n e a l l o f t h e f r i t ta ta
i n g re d i e n t s i n a l a rg e b o w l a n d
F R I T TATA ( G F ) m i x we l l . P l a ce t h e m i x t u re i n a
b a k i n g t ra y l i n e d w i t h b a r k i n g
p a p e r ; o r i n 2 l a rg e ra m e k i n s
g re a s e d w i t h o l i v e o i l .
Prep: 40 mins
6–8 servings Moderate Fridge
Cook: 45 mins
9. Co v e r w i t h fo i l a n d b a ke i n
o v e n fo r 3 5 – 4 5 m i n u te s a n d
Ingredients R o a s t V e g e ta b l e s c h e c k to m a ke s u re t h e y a re
co o ke d t h ro u g h .
R o a s t Ve g e ta b l e s :
1. Pre h e a t y o u r o v e n to 1 8 0 ° C .
1 c u p o f v e g e ta b l e s fo r ro a s t i n g , 10. If any crispy edges should
c h o p p e d u p i n to s m a l l c u b e s 2. L i n e a t ra y w i t h b a k i n g p a p e r. fo r m , c u t t h e s e o f f b e fo re s e r v i n g .
( e . g . p ota to, p u m p k i n , s we e t
p ota to, b ro cco l i ) 4. L a y o n b a k i n g t ra y a n d to s s
Fri t ta ta : v e g e ta b l e s w i t h 1 t b s p o f o l i v e o i l .
T o m at o R e l i s h
1 c u p co o ke d q u i n o a – b l a c k
5. P l a ce i n o v e n fo r a p p rox i m a te l y 11. P l a ce o i l , o n i o n a n d s a l t i n a
a n d w h i te s m a l l s a u ce p a n , h e a t o n m e d i u m to
3 0 m i n u te s , u n t i l a l l v e g e ta b l e s
¼ c u p f re s h h e r b s , f i n e l y c u t a re s o f t . h i g h fo r 5 m i n u te s u n t i l o n i o n s
4 0 g o f fe ta a re s o f t .
½ c u p g ra te d p a r m e s a n c h e e s e F r i t tata 12. A d d g a r l i c a n d co o k fo r
3 e g g s , w h i s ke d 1 – 2 m i n u te s .
½ head of garlic
6. Pe e l g a r l i c , a n d p l a ce c l o v e s i n
a s m a l l s a u ce p a n f i l l e d w i t h wa te r. 13. A d d to m a to e s , s u g a r,
2 tbsp oil P l a ce s a u ce p a n o v e r a m e d i u m h e a t v i n e g a r, s a l t a n d p e p p e r. St i r i n a n d
1 tsp balsamic vinegar a n d b r i n g to a s i m m e r. S i m m e r fo r t u r n u p h e a t to m e d i u m to h i g h fo r
s a l t a n d p e p p e r to ta s te 3 m i n u te s . D ra i n wa te r a n d ret u r n 1 5 – 3 0 m i n u te s u n t i l m i x t u re i s
c l o v e s to s a u ce p a n . t h i c k a n d l i q u i d i s e v a p o ra te d . St i r
To m a to Re l i s h :
o cc a s i o n a l l y to a v o i d i n g re d i e n t s
1 tbsp olive oil 7. A d d 1 t b s p o f o l i v e o i l to p a n
s t i c k i n g to p a n .
1 s m a l l re d o n i o n , f i n e l y c u t o v e r m e d i u m to h i g h h e a t , a n d f r y
pinch of sea salt
g a r l i c fo r a p p rox i m a te l y 2 m i n u te s . 14. O n ce t h e m i x t u re h a s
A d d v i n e g a r a n d 1 c u p wa te r, b r i n g t h i c ke n e d , ta s te fo r s e a s o n i n g . Yo u
1 clove of garlic to t h e b o i l a n d t h e n i m m e d i a te l y m a y wa n t to a d d s o m e m o re s u g a r
5 0 0 g c h e r r y to m a to e s , h a l v e d re d u ce to a s i m m e r. S i m m e r fo r o r m o re v i n e g a r.
½ c u p c a s te r s u g a r 1 0 - 2 0 m i n u te s . W h e n m o s t o f t h e
N OT E : Yo u co u l d a l s o u s e y o u r
½ c u p re d w i n e v i n e g a r l i q u i d h a s e v a p o ra te d a n d g a r l i c i s
fa v o u r i te s to re b ro u g h t re l i s h to
co a te d i n a d a r k c a ra m e l i ze d s y r u p,
s a l t a n d p e p p e r to ta s te save time.
re m o v e f ro m h e a t a n d s e t a s i d e .
12 13
B U R R I TO B O W L S S pa n i s h R i c e :
5. I n a s a u ce p a n , co m b i n e
a l l i n g re d i e n t s .
4–6 servings Easy 45 mins Fridge 6. Co v e r a n d b r i n g to a b o i l ,
b e fo re re d u c i n g h e a t to l o w.
Ingredients S p i c y Ve g e ta b l e s : 7. S i m m e r u n t i l r i ce i s co o ke d a n d
1 tsp crushed garlic l i q u i d a b s o r b e d ( a p p rox i m a te l y 1 0
B u rri to M i n ce :
1 f i n e l y d i ce d o n i o n m i n u te s fo r m i c ro wa v e r i ce , o r 2 0
5 0 0 g m i n ce ( b e e f, c h i c ke n , l a m b
or pork). 1 c u p ro u g h l y d i ce d w h i te m i n u te s fo r re g u l a r r i ce ) .
c u p m u s h ro o m s
1 p a c ke t o f b u r r i to / ta co s e a s o n i n g S p i c y V e g e ta b l e s
1 d i ce d z u cc h i n i , 1 . 5 x 1 . 5 c m d i ce
1 c u p p a s s a ta
1 c u p d i ce d b u t te r n u t p u m p k i n , 8. Ste a m t h e z u cc h i n i a n d
1 o n i o n f i n e l y d i ce d
s k i n re m o v e d , 1 . 5 x 1 . 5 c m d i ce p u m p k i n o n t h e s to v e o r i n
2 cloves garlic crushed (or 2 tsp t h e m i c ro wa v e u n t i l s o f t fo r
1 b u rr i to / ta co s e a s o n i n g
j a rre d c r u s h e d g a r l i c ) a p p rox i m a te l y 8 m i n u te s .
olive oil
oil
S p a n i s h R i ce :
O p t i o n s fo r S e r v i n g : 9. Heat a small amount of olive
s o u r c re a m oil in a frying pan, adding the
1 4 0 0 g c a n c r u s h e d to m a to e s m u s h ro o m s , o n i o n s a n d g a r l i c .
lime
1 c u p j a s m i n e r i ce O R 1 p a c k Co o k s l o w l y, o v e r m e d i u m h e a t ,
m i c ro wa v e j a s m i n e r i ce avocado u n t i l t h e m u s h ro o m s a re s o f t a n d
1 ¼ c u p s c h i c ke n s to c k ( a d j u s t to co r i a n d e r b ro w n a n d t h e o n i o n s a re s o f t a n d
¼ c u p i f u s i n g m i c ro wa v e r i ce ) t ra n s l u ce n t . A d d t h e s e a s o n i n g m i x
1 tbsp olive oil a n d s t i r to co m b i n e .
Burrito Mince
1 tsp crushed garlic 10. A d d t h e s te a m e d v e g eta b l e s
1 tsp chilli powder 1. Heat oil in a pan then add to t h e m u s h ro o m s a n d o n i o n a n d
o n i o n a n d g a r l i c a n d s a u té u n t i l s t i r to co m b i n e .
1 t s p o re g a n o
o n i o n i s t ra n s l u ce n t a n d s o f t .
1 tsp cumin 11. Ser ve in a bowl with your
s a l t to ta s te 2. A d d m i n ce a n d b ro w n . c h o i ce o f s o u r c re a m , l i m e ,
a v o ca d o a n d co r i a n d e r.
3. A d d ta co s e a s o n i n g a n d s t i r
to co m b i n e .
4. A d d p a s s a ta a n d s t i r
o cc a s i o n a l l y u n t i l t h e s a u ce
t h i c ke n s s l i g h t l y.
14 15
V E G E TA B L E A N D C H I C K P E A C U R RY ( D F )
4–6 servings Easy 50 mins Fridge or Freezer
Ingredients 1. H e a t o i l i n l a rg e , d e e p s a u ce p a n o v e r
½ t b s p v e g e ta b l e o r m e d i u m - h i g h h e a t . A d d o n i o n a n d co o k , s t i r r i n g
olive oil fo r 3 m i n u te s o r u n t i l s o f te n e d .
½ b ro w n o n i o n ,
cut finely
2. A d d ko r m a p a s te . C o o k a n d s t i r fo r 1
m i n u te o r u n t i l f ra g ra n t .
¼ c u p m i l d ko r m a p a s te
½ c u p f roze n p e a s 3. A d d c h i c k p e a s , s to c k a n d c r u s h e d to m a to e s
a n d b r i n g to a b o i l . S i m m e r a t a re d u ce d l o w
2 0 0 g b u t te r n u t
p u m p k i n , s k i n re m o v e d h e a t fo r 5 m i n u te s , s t i rr i n g o cc a s i o n a l l y.
1.5cmx1.5cm cubes
4. A d d p u m p k i n , c a u l i f l o we r a n d z u cc h i n i a n d
2 0 0 g ca u l i f l o we r, co m b i n e . S i m m e r fo r a p p rox i m a te l y 3 0 m i n u te s ,
1 . 5 c m x 1 . 5 c m f l o re t s
u n t i l v e g e ta b l e s a re s o f t , s t i rr i n g o cc a s i o n a l l y.
1 0 0 g z u cc h i n i ,
1.5cmx1.5cm cubes 5. A d d f roze n p e a s , t h e n s i m m e r fo r a f u r t h e r
1 410g can chickpeas, 5 m i n u te s .
d ra i n e d , s h e l l e d
and rinsed 6. M i c ro wa v e b a s m a t i r i ce a cco rd i n g to
1 410g can crushed p a c ke t d i re c t i o n s .
to m a to e s
2 v e g e ta b l e s to c k c u b e s
7 . S e r v e to p p e d w i t h a d o l l o p o f G re e k
i n 2 ½ c u p s o f wa te r y o g h u r t i f d e s i re d .
b a s m a t i r i ce
( m i c ro wa v e s a c h e t )
16 17
J A PA N E S E S T Y L E M E AT B A L L S ( D F ) 7. Tu r n t h e s a u ce p a n to a l o w
h e a t a n d p l a ce t h e m e a t b a l l s i n t h e
s a u ce . U s e a w o o d e n s p o o n to s t i r
u n t i l m e a t b a l l s a re we l l co a te d .
2 servings Moderate 30 mins Fridge or Freezer
8. S e r v e w i t h s a u ce p o u re d o n
to p o f t h e m e a t b a l l s .
Ingredients M e at b a l l s
V e g e ta b l e s
Meatballs :
1. C o m b i n e co r n f l o u r a n d wa te r
2 0 0 g p o r k o r c h i c ke n m i n ce i n a s m a l l b o w l , s t i r u n t i l t h e co r n 9. C h o p v e g eta b l e s i n to p i e ce s
1 s m a l l o n i o n , f i n e l y g ra te d flour has dissolved and set aside. 1.5 x 1.5 c m , re m o v i n g s k i n
f ro m p u m p k i n .
1 t s p m i n ce d g a r l i c
2. C o m b i n e m i n ce , o n i o n , g a r l i c ,
½ t s p m i n ce d g i n g e r g i n g e r, e g g , s a l t a n d p e p p e r a n d 10. B o i l o r s te a m p e a s , ca r rot s
1 egg co r n f l o u r m i x t u re . M i x we l l ( c a n and pumpkin until soft .
1 pinch of salt and pepper u s e fo o d p ro ce s s o r fo r t h i s s te p ) .
A d d a s m a l l a m o u n t o f co r n f l o u r
11. D r i z z l e z u cc h i n i , e g g p l a n t
2 t b s p co r n f l o u r a n d m u s h ro o m s w i t h o l i v e o i l a n d
if needed.
1 t b s p wa te r pan fry on low heat with the garlic
oil 3. Roll small amounts of the meat until soft .
m i x t u re i n to b a l l s u s i n g h a n d s .
S a u ce : 12. Co m b i n e o n a p l a te a n d s e r v e
3 t b s p ra w s u g a r 4. Pa n f r y m e a t b a l l s a t a m e d i u m w i t h we l l co o ke d w h i te s h o r t g ra i n
4 t b s p s o y s a u ce to h i g h h e a t w i t h s m a l l a m o u n t o f r i ce i f d e s i re d .
1 t b s p co r n f l o u r o i l u n t i l co o ke d t h ro u g h . B e ca re f u l
n ot to o v e rco o k a s a c h a rre d c r u s t
½ c u p wa te r
m a y fo r m .
Ve g e ta b l e s :
1 ca r rot Sauce
1 z u cc h i n i
50g peas
5. P l a ce a l l i n g re d i e n t s i n a
m e d i u m s i ze d s a u ce p a n a n d s t i r
h a n d f u l m u s h ro o m s u n t i l t h e co r n f l o u r h a s d i s s o l v e d .
¼ of small pumpkin
1 eggplant
6. P l a ce t h e p a n o n m e d i u m h e a t
a n d co n s ta n t l y s t i r w i t h a w o o d e n
1 t s p m i n ce d g a r l i c s p o o n u n t i l i t b e co m e s t h i c k .
oil
We l l co o ke d s h o r t g ra i n w h i te r i ce
to s e r v e .
18 19W H I T E C H O CO L AT E A N D
R A S P B E R RY C H E E S E C A K E
Cook: 20 mins
2–4 servings Hard Set: 8–24 hrs Fridge or Freezer
Ingredients 1. Pre h e a t o v e n to 1 8 0 ° C ( fa n fo rce d ) .
S p o n g e C a ke B a s e : 2. P u t a l l t h e s p o n g e i n g re d i e n t s ( exce p t
2 2 5 g s e l f - ra i s i n g f l o u r ra s p b e r r i e s ) i n a l a rg e b o w l a n d m i x
2 2 5 g b u t te r, a t ro o m to g e t h e r u s i n g a n e l e c t r i c w h i s k . Fo l d
te m p e ra t u re t h ro u g h ra s p b e rr i e s .
2 2 5 g ca s te r s u g a r 3. L i n e a 2 0 c m n o n - s t i c k c a ke t i n w i t h
4 eggs b a k i n g p a p e r.
1 tsp baking powder
4. Po u r 3 c m o f s p o n g e m i x t u re i n to t h e
o r a p a c ket m i x c a n lined pan.
be used
1 0 0 g ra s p b e r r i e s 5. P l a ce i n o v e n u n t i l g o l d e n b ro w n
( a p p rox i m a te l y 1 5 – 2 5 m i n u te s ) .
For the Filling:
5 0 0 g w h i te c h o co l a te 6. C o o l o n a w i re ra c k , s t i l l i n t i n .
½ vanilla pod
7.Fo r t h e f i l l i n g , p u t t h e c h o co l a te , b u t te r
5 0 0 g s o f t c re a m c h e e s e a n d v a n i l l a p o d i n a h e a t p ro o f b o w l a n d
1 7 5 m l w h i p p i n g c re a m m i c ro wa v e i n 2 0 s e co n d b u r s t s to m e l t i t .
A l l o w to co o l s l i g h t l y.
2 2 5 g ra s p b e r r i e s
5 0 g b u t te r 8. I n a n ot h e r b o w l , m i x t h e s o f t c h e e s e a n d
To S e r ve : w h i p p i n g c re a m w i t h a s p o o n u n t i l s m o ot h .
ra s p b e r r i e s 9. Re m o v e v a n i l l a p o d f ro m t h e c h o co l a te
icing sugar m i x t u re , t h e n s t i r t h e c h o co l a te i n to t h e c re a m .
G e n t l y s t i r i n ra s p b e rr i e s w i t h a s p a t u l a .
10. Po u r m i x t u re i n to c a ke t i n , o n to p o f
s p o n g e . S m o ot h , t h e n l e a v e i n f r i d g e to s et
(8–24 hours).
11. Re m o v e f ro m t i n a n d d e co ra te w i t h
ra s p b e r r i e s a n d i c i n g s u g a r to s e r v e .
20 21NUTELL A AND BANANA FRENCH
TOA S T R O L L- U P S
2–4 servings Easy 30 mins Fridge
Ingredients 1. Mix the eggs, milk, vanilla and
2 eggs c i n n a m o n p o w d e r.
½ cup milk 2. C u t t h e c r u s t o f f t h e b re a d a n d f l a t te n o u t
1 tsp vanilla t h e s l i ce s o f b re a d w i t h a ro l l i n g p i n . S o a k t h e
½ t s p c i n n a m o n p o w d e r b re a d i n t h e e g g m i x t u re fo r 1 0 – 2 0 s e co n d s
p e r s l i ce , u n t i l s o a ke d t h ro u g h .
2 s l i ce s w h i te b re a d
1.5 bananas cut in half 3 . In a frypan on medium heat , pour sugar
t h ro u g h t h e ce n t re i n t w o m o u n d s . P l a ce b a n a n a h a l v e s o n to t h e
f ro m to p to b ot to m s u g a r m o u n d s . S p r i n k l e a d d i t i o n a l s u g a r o n to p .
3 t b s p ca s te r s u g a r Co o k u n t i l b a n a n a l i g h t l y ca ra m e l i ze s n i ce l y
2 t b s p N u te l l a o n b ot h s i d e s ( a p p rox i m a te l y 2 m i n u te s o n
each side).
1 t b s p b u t te r
2 tbsp maple syrup 4. M a s h t h e ca ra m e l i ze d b a n a n a w i t h a fo r k .
Ta ke o n e s l i ce o f t h e s o a ke d b re a d a n d l a y i t
o n a p l a te . S p re a d s o m e o f t h e b a n a n a o n to
t h e s l i ce a n d d r i z z l e a l a y e r o f N u te l l a . R o l l u p
t h e b re a d .
5. I n a m e d i u m to h i g h h e a te d f r y i n g p a n , m e l t
t h e b u t te r. Co o k t h e s o a ke d b re a d ro l l s o n b ot h
s i d e s u n t i l g o l d e n b ro w n .
6. C u t u p a n d m a s h t h e ro l l s o f Fre n c h to a s t
i n to s m a l l p i e ce s .
7. S e r v e h ot w i t h m a p l e s y r u p a n d a d r i z z l e o f
N u te l l a a n d m a s h e d b a n a n a o n to p .
22 23TRIFLE
8 servings Easy 15 mins Fridge
Ingredients 1. M a ke j e l l y a cco rd i n g to p a c ke t i n s t r u c t i o n s
1 l a rg e j a m s p o n g e ro l l t h e n i g h t b e fo re .
( s to re b o u g h t )
2. S l i ce j a m s p o n g e ro l l i n to 1 – 2 c m ro u n d s .
2 p a c ke t s j e l l y
c r y s ta l s ( ra s p b e r r y 3. C h o p t h e b a n a n a a n d m a n g o i n to b i te
o r s t ra w b e r r y ) s i ze p i e ce s .
1 L c u s ta rd
2 bananas 4. W h i p t h e c re a m w i t h t h e v a n i l l a e s s e n ce ,
u s i n g a h a n d m i xe r.
3 mangoes or 825g
t i n n e d s l i ce d m a n g o e s 5. L i n e t h e b ot to m o f a l a rg e g l a s s d i s h , o r
6 0 0 m l t h i c ke n e d s e r v e ra l s m a l l d i s h e s w i t h c a ke s l i ce s .
c re a m
2 125ml tubs vanilla 6. L a y e r t h e j e l l y, c u s ta rd , c re a m , y o g h u r t a n d
yoghurt f r u i t i n t h e g l a s s d i s h a s d e s i re d .
1 t s p v a n i l l a e s s e n ce 7. To p w i t h s o m e s l i ce s o f b a n a n a a n d m a n g o,
3 tbsps icing sugar a n d d u s t w i t h i c i n g s u g a r to f i n i s h .
24 25MANGO CHEESECAKE
Prep: 20 mins
12–14 servings Easy Cook: 2–24 hrs Fridge or Freezer
Ingredients 1. Pre h e a t o v e n to 1 6 0 ° C ( fa n fo rce d ) .
C h e e s e c a ke : 2. G re a s e a 9 " d i a m ete r s p r i n g fo r m p a n . Wra p
4 ripe mangoes t h e o u t s i d e o f t h e p a n w i t h fo i l to p re v e n t
( o r s u b s t i t u te w i t h 2 l e a k i n g o f m i x t u re . S et a s i d e .
425g tins mango
s l i ce s , d ra i n e d ) 3. Re m o v e f l e s h f ro m m a n g o e s , d i s ca rd i n g
7 5 0 g o f c re a m c h e e s e , t h e s k i n a n d s e e d . P l a ce f l e s h i n a b l e n d e r a n d
ro o m te m p e ra t u re b l e n d u n t i l s m o ot h .
3 eggs
½ c u p w h i te s u g a r
4. I n a l a rg e m i x i n g b o w l , b e a t t h e c re a m
c h e e s e u n t i l l i g h t a n d f l u f f y. B e a t i n t h e s u g a r,
¼ cup plain flour and then add eggs one at a time, beating a
2 t s p v a n i l l a ex t ra c t l i t t l e a f te r e a c h a d d i t i o n . B e a t i n f l o u r, v a n i l l a
1 pinch of salt and salt until just blended.
To p p i n g : 5. A d d 2 c u p s o f t h e m a n g o p u re e a n d s t i r
¼ c u p co co n u t m i l k u n t i l b l e n d e d . Re s e r v e a n y re m a i n i n g p u re e fo r
1 tbsp sugar t h e to p p i n g . Ta s te t h e m i x t u re , a d d i n g m o re
s o f t , d i ce d f r u i t p i e ce s s u g a r i f d e s i re d .
( p e a c h /m a n g o )
6. Po u r m i x t u re i n to t h e p re p a re d p a n , a n d
b a ke fo r 1 h o u r u n t i l s l i g h t l y p u f fe d a n d
g o l d e n b ro w n .
7. Fo r t h e to p p i n g , co m b i n e re m a i n i n g m a n g o
p u re e w i t h s u g a r i n a s m a l l s a u ce p a n o v e r a
m e d i u m h e a t . O n ce s u g a r h a s d i s s o l v e d , a d d
co co n u t m i l k a n d s i m m e r fo r 1 m i n u te . P l a ce
to p p i n g i n re f r i g e ra to r to t h i c ke n u n t i l re a d y to
ser ve (2–24 hours).
8. O n ce re m o v e d f ro m o v e n , co o l ca ke
co m p l ete l y, t h e n re m o v e f ro m t i n . S e r v e w i t h
m a n g o to p p i n g a n d f re s h m a n g o .
26 2728 29
S W E E T P OTATO A N D W H I T E
B E A N C H I L L I ( G F, D F )
4 servings Moderate 90 mins Fridge or Freezer
Ingredients 1. Pre h e a t o v e n to 1 8 0 ° C .
2 medium 2. Pe e l a n d c h o p t h e s we e t p ota to i n to 2 c m
s we e t p ota to e s c h u n k s . P l a ce i n a ro a s t i n g t ra y a n d to s s w i t h 1
olive oil t b s p o f o i l a n d a g e n e ro u s p i n c h o f c i n n a m o n ,
2 t s p s g ro u n d c u m i n a n d p a p r i k a . R o a s t i n t h e o v e n fo r 2 0 – 3 0
cinnamon m i n u te s u n t i l s o f t .
1 t b s p g ro u n d c u m i n 3. O n ce re m o v e d f ro m o v e n , c h o p s we e t
1 tsp paprika p ota to i n to 0 . 5 x 0 . 5 c m p i e ce s . ( D o n ot c h o p
1 l a rg e o n i o n s we e t p ota to to t h i s s i ze b e fo re ro a s t i n g , a s i t
w i l l b e co m e to o c h e w y a n d to u g h ) .
co r i a n d e r o r p a r s l e y
s t i r - i n p a s te 4. Pe e l a n d f i n e l y c h o p t h e o n i o n . F i n e l y c h o p
( e q u i v a l e n t p o r t i o n to
the chilli, then deseed and chop the capsicum
one bunch)
to 0 . 5 x 0 . 5 c m p i e ce s .
1 f re s h re d c h i l l i
3 ca p s i c u m s , 5. H e a t 1 t b s p o f o i l i n a l a rg e p a n , t h e n a d d
d i ce d 0 . 5 x 0 . 5 c m t h e o n i o n , h e r b p a s te , c h i l l i a n d c a p s i c u m a l o n g
w i t h t h e re m a i n i n g s p i ce s .
1 400g can
ca n n e l l i n i b e a n s 6. C o o k o v e r a l o w h e a t fo r 1 0 – 1 5 m i n u te s ,
1 400g can s t i r r i n g re g u l a r l y.
d i ce d to m a to e s
o p t i o n a l : G re e k
7. Add the cannellini beans with their
yo g h u r t to s e r v e . l i q u i d , a n d t h e t i n n e d to m a to e s . St i r, a d d i n g
a s p l a s h o f wa te r i f n e e d e d . S i m m e r fo r 3 0
m i n u te s , s t i rr i n g a n d a d d i n g ex t ra wa te r
as needed.
8. O n ce c h i l l i i s co o ke d t h ro u g h , u s e a fo r k
to s q u a s h c a n n e l l i n i b e a n s , O R , t ra n s fe r
to b l e n d e r / fo o d p ro ce s s o r a n d g i v e a q u i c k
p u l s e s o n o l a rg e p i e ce s re m a i n .
30
9. S e a s o n to ta s te a n d s e r v e .
31BUTTER CHICKEN (GF)
4 servings Moderate 30 mins Fridge or Freezer
Ingredients Butter Chicken
5 0 0 g c h i c ke n m i n ce
1. Co a t a l a rg e n o n - s t i c k f r y p a n o r w o k w i t h
1 tbsp oil o i l a n d s a u té c h i c ke n m i n ce , g a r l i c a n d g i n g e r o n
1 tsp of crushed garlic m e d i u m to h i g h h e a t ( m a k i n g s u re n o l a rg e l u m p s
½ tsp crushed ginger re m a i n ) , u n t i l c h i c ke n i s b ro w n e d .
1 tsp cinnamon 2. A d d a l l t h e s p i ce s a n d s to c k p o w d e r.
1 tsp turmeric Co m b i n e w i t h c h i c ke n a n d co o k fo r 1 m i n u te .
1 t s p d r i e d co r i a n d e r
4. A d d to m a to p a s te a n d fo l d t h ro u g h
2 tsps paprika c h i c ke n m i n ce .
½ tsp cumin
½ tsp chilli powder
5. B l e n d co r n f l o u r w i t h e v a p o ra te d m i l k a n d
(optional) t h e n a d d to p a n .
4 t b s p s to m a to p a s te 6. St i r co n t i n u o u s l y, m i x i n g we l l u n t i l b o i l e d .
1 t b s p co r n f l o u r
7. A d d c h i c ke n s to c k s l o w l y u n t i l d e s i re d
1 375ml can
co n s i s te n c y i s a c h i e v e d .
e v a p o ra te d l i g h t m i l k
1 lemon (optional) Risoni
1 c u p c h i c ke n s to c k
200g risoni
8. B r i n g a l a rg e p ot o f l i g h t l y s a l te d wa te r to a
boil over high heat .
4 L wa te r
o p t i o n a l : G re e k 9. A d d t h e r i s o n i a n d co o k u n t i l s o f t , 6 – 7
yo g h u r t to ta s te . m i n u te s ; r i n s e u n d e r h ot wa te r t h e n d ra i n .
Dip
10. M i x g ra te d c u c u m b e r i n to y o g h u r t .
11. S e r v e b u t te r c h i c ke n a n d r i s o n i w i t h a
s l i ce o f l e m o n a n d t h e c u c u m b e r y o g h u r t d i p .
32 33S W E E T P OTATO S H E P H E R D ’ S
P I E ( G F, D F )
6–8 servings Moderate 60 mins Fridge or Freezer
Ingredients 1. Pre h e a t t h e o v e n to 1 8 0 ° C .
3 tbsps oil 2. B o i l s we e t p ota to c h u n k s i n s a u ce p a n u n t i l
1 b ro w n o n i o n , s o f t . D ra i n a n d p l a ce to t h e s i d e .
finely chopped
2 t s p m i n ce d g a r l i c 3. Heat 1 tbsp of oil in a frying pan at medium
to h i g h h e a t , a d d i n g t h e o n i o n , g a r l i c , c h i l l i a n d
1 re d c h i l l i , c h o p p e d
c a p s i c u m , a n d s t i r r i n g u n t i l s o f te n e d .
1 re d c a p s i c u m ,
c h o p p e d 0 . 5 x 0 . 5 c m d i ce 4. A d d t h e l a m b m i n ce , to m a to p a s te , c u m i n ,
1 kg l a m b m i n ce s a l t a n d p e p p e r. Co o k we l l , b ro w n i n g a l l o v e r.
¼ c u p to m a to p a s te E n s u re n o c l u m p s o f m i n ce re m a i n .
3 t s p s g ro u n d c u m i n 5. O n ce m e a t i s b ro w n e d , a d d d i ce d to m a to e s ,
½ c u p d i ce d to m a to e s t u r n h e a t d o w n a n d s i m m e r fo r 1 0 m i n u te s .
3 s we e t p ota to e s ,
p e e l e d , c h o p p e d i n to 6. P l a ce b o i l e d s we e t p ota to i n to a fo o d
small chunks. p ro ce s s o r w i t h re m a i n i n g o i l a n d co co n u t
1 t b s p co co n u t c re a m c re a m , b l e n d i n g u n t i l s m o ot h . A d d s a l t a n d
p e p p e r to ta s te .
salt and pepper
to ta s te 7. H a l f f i l l ra m e k i n s w i t h t h e co o ke d l a m b
m i n ce , a n d to p w i t h t h e s m o ot h s we e t p ota to .
8. P l a ce i n o v e n fo r 1 0 m i n u te s o r u n t i l s we et
p ota to j u s t b e g i n s to b ro w n , a n d t h e n s e r v e .
34 35S P I C E D P U M P K I N C U R RY W I T H
C R E A MY P O L E N TA ( G F )
4 servings Moderate 60 mins Fridge or Freezer
Ingredients Pumpkin Curry
P u m p k i n C u rr y :
1. Po u r h a l f o f t h e co co n u t m i l k i n to a p ot o v e r
5 0 0 g p u m p k i n , d i ce d medium heat .
i n to 0 . 5 x 0 . 5 c m c u b e s
1 c u p co co n u t m i l k 2. A d d t h e re d c u r r y p a s te a n d m i x we l l .
½ c u p wa te r Co n t i n u e to s t i r to p re v e n t f ro m s t i c k i n g .
2 t b s p s G F re d 3. A d d d i ce d p u m p k i n , wa te r a n d re m a i n d e r o f
c u r r y p a s te
co co n u t m i l k .
optional : salt and
p e p p e r, c h i l l i , m i n ce d 4. S e a s o n w i t h s a l t , p e p p e r a n d c h i l l i i f d e s i re d .
g a r l i c , G re e k yo g h u r t
a s d e s i re d . 5. S i m m e r, co n t i n u i n g to s t i r, u n t i l p u m p k i n i s
C re a m y Po l e n ta : s o f t ( a p p rox i m a te l y 3 0 m i n u te s ) .
½ c u p p o l e n ta
C r e a m y P o l e n ta
3 c u p s wa te r
½ c u p t h i c ke n e d c re a m 6. B r i n g wa te r to t h e b o i l . A d d m i n ce d g a r l i c ,
s a l t a n d p e p p e r a n d n u t m e g i f d e s i re d .
optional : salt and
p e p p e r, m i n ce d g a r l i c ,
a p i n c h of n u t m e g
7. S l o w l y w h i s k i n t h e p o l e n ta ( p o u re d
g ra d u a l l y, w h i s k i n g co n t i n u o u s l y ) .
a s d e s i re d .
8. Co o k t h e p o l e n ta o n a l o w h e a t fo r 1 0
m i n u te s . Co n t i n u e to s t i r to p re v e n t
f ro m s t i c k i n g .
9. Re m o v e f ro m h e a t , co v e r a n d s ta n d fo r
5 m i n u te s .
10. A d d i n t h e c re a m a n d s t i r u n t i l co m b i n e d .
11. Po u r c u r r y o v e r p o l e n ta b a s e a n d s e r v e
i m m e d i a te l y. To p w i t h G re e k y o g h u r t i f d e s i re d .
36 37R E D L E N T I L DA H L ( G F, D F )
4 servings Moderate 45 mins Fridge
Ingredients 1. R i n s e l e n t i l s we l l . B r i n g l e n t i l s a n d wa te r
to t h e b o i l i n a l a rg e s a u ce p a n . S co o p o f f a n y
1 c u p ( 2 5 0 g ) re d
l e n t i l s , r i n s e d we l l s c u m t h a t f l o a t s to t h e to p . Re d u ce h e a t to a
s i m m e r. A d d t u r m e r i c a n d c r u s h e d v e g e ta b l e
3 c u p s wa te r
s to c k c u b e . P u t o n l i d a n d co o k fo r 1 5 m i n u te s
1 v e g e ta b l e s to c k c u b e o r u n t i l l e n t i l s a re s o f t . St i r o cc a s i o n a l l y.
1 tsp turmeric Re m o v e f ro m h e a t .
2 s m a l l c a r rot s , c u t to
p i e ce s 0 . 5 x 0 . 5 c m 2. C h o p c a rrot s to s m a l l c u b e s ( l e s s t h a n
0 . 5 x 0 . 5 c m ) . Ste a m fo r 1 0 – 1 5 m i n u te s o r u n t i l
2 t b s p b u t te r
ex t re m e l y s o f t . Re m o v e f ro m h e a t .
1 l a rg e o n i o n ,
finely chopped 3. H e a t 1 t s p o f b u t te r i n a l a rg e f r y i n g
1 t s p g ro u n d c u m i n pan over a medium heat . Cook the onion
1 clove of garlic , fo r 2 m i n u te s o r u n t i l s o f t a n d t ra n s l u ce n t .
crushed Re m o v e o n i o n s f ro m h e a t a n d b l e n d to a p a s te
¼ tsp chilli powder co n s i s te n c y.
2 t b s p f re s h l e m o n j u i ce 4. D r y f r y c u m i n fo r 1 m i n u te o r u n t i l f ra g ra n t
1 c u p o f a r b o r i o r i ce , o n l o w h e a t . A d d 1 t b s p b u t te r, g a r l i c a n d c h i l l i
co o ke d u n t i l s o f t fo r 1 m i n u te o r u n t i l f ra g ra n t . Ta ke o f f h e a t a n d
salt and pepper s t i r i n o n i o n p a s te a n d l e m o n j u i ce .
to ta s te
optional : ¼ cup plain
5. C o m b i n e l e n t i l s , c a rrot s a n d o n i o n m i x t u re .
yo g h u r t a n d ½ t s p of S e a s o n w i t h s a l t . C o o k fo r 3 m i n u te s o r u n t i l
m i n t p a s te . d a h l i s ex t re m e l y s o f t . S e r v e d a h l w i t h r i ce .
Optional
6. C o m b i n e y o g h u r t a n d m i n t p a s te w i t h s a l t
a n d p e p p e r to ta s te a n d s e r v e w i t h d a h l .
38 39C H E E S Y CO R N P I E ( G F )
4–6 servings Moderate 60 mins Fridge or Freezer
Ingredients 1. G re a s e p i e d i s h /ra m e k i n s a n d p re h e a t o v e n
to 1 8 0 ° C .
½ c u p co o ke d
b a s m a t i r i ce
2. Co m b i n e t h e r i ce , p a r s l e y, c h e e s e , o n i o n ,
1 cup chopped parsley c re a m e d co r n , z u cc h i n i a n d m u s h ro o m s i n a
½ c u p g ra te d c h e e s e b o w l a n d s p o o n i n to p i e d i s h o r ra m e k i n s .
1 onion, finely chopped 3. W h i s k e g g s , m i l k , s p i ce s a n d e g g w h i te . Po u r
1 c u p c re a m e d co r n e v e n l y o v e r r i ce m i x t u re .
1 g ra te d z u cc h i n i
4. P l a ce p i e d i s h /ra m e k i n s i n a t ra y a n d
5 0 g m u s h ro o m s , s u r ro u n d i n a wa te r b a t h , f i l l e d to a ro u n d h a l f
finely chopped wa y u p t h e d i s h .
3 eggs
5. P l a ce w h o l e t ra y i n t h e o v e n b a k i n g fo r
2 c u p s l o w - fa t m i l k
a p p rox i m a te l y 3 0 m i n u te s , u n t i l co o ke d t h ro u g h .
1 e g g w h i te
¼ tsp nutmeg
6. S e r v e w i t h a d o l l o p o f G re e k y o g h u r t o r
s o u r c re a m a n d p a r s l e y.
1 tsp cumin
o p t i o n a l : s o u r c re a m
o r G re e k yo g h u r t to
ser ve.
40 41C H O CO L AT E R I P P L E C A K E
Prep: 30 mins
8–12 servings Hard Cook: 12 hrs Fridge
Ingredients 1. P l a ce c re a m , s u g a r, v a n i l l a e s s e n ce a n d
co co a p o w d e r i n to a l a rg e m i x i n g b o w l a n d b e a t
2 5 0 g A r n ot t ’s
c h o co l a te r i p p l e w i t h a n e l e c t r i c b e a te r u n t i l s t i f f p e a k s fo r m .
biscuits
2. S p re a d a s m a l l a m o u n t o f t h e c re a m
1 L t h i c ke n e d c re a m m i x t u re o n to t h e b a s e o f a s e r v i n g p l a te .
2 tbsps
ca s te r s u g a r 3. S p re a d o n e b i s c u i t w i t h 1 ½ t s p s o f c re a m
t h e n s a n d w i c h w i t h a n ot h e r b i s c u i t . To p w i t h
1 t b s p v a n i l l a e s s e n ce
a n ot h e r 1 ½ t s p s o f c re a m t h e n p l a ce b i s c u i t s
1 t b s p co co a p o w d e r o n t h e i r s i d e o n to t h e s e r v i n g p l a te . Re p e a t
until all the biscuits have been used.
4. S p re a d t h e re m a i n i n g c re a m o v e r t h e
b i s c u i t s a n d co v e r co m p l e te l y to fo r m a l o g .
5. To p w i t h g ra te d c h o co l a te o r ra s p b e rr y
m a s h /co u l i s a s d e s i re d .
6. P l a ce i n t h e re f r i g e ra to r fo r a m i n i m u m o f
1 2 h o u r s to s e t .
42 43PAV LOVA ( G F )
6–8 servings Easy 20 mins Fridge
Ingredients 1. P l a ce m e r i n g u e s i n a z i p l o c k b a g a n d s e a l .
U s e y o u r f i s t to p o u n d m e r i n g u e i n to f i n e c r u m b s .
250g mini meringues
( s to re b o u g h t ) 2. W h i p c re a m to t h i c k co n s i s te n c y.
2 0 0 m l t h i c ke n e d
c re a m
3. B l e n d s t ra w b e r r i e s , k i w i a n d b a n a n a
s e p a ra te l y i n a b l e n d e r i n to a m i n ce d co n s i s te n c y
handful of ripe n o l a rg e r t h a n 0 . 5 c m x 0 . 5 c m .
s t ra w b e r r i e s
1 kiwi fruit
4. St i r c r u s h e d m e r i n g u e i n to c re a m u n t i l
we l l m i xe d .
1 banana
5. S p o o n a d o l l o p o f c re a m m i x t u re a c ro s s
s e r v i n g p l a te s .
6. L a y e r f r u i t s e v e n l y o v e r t h e to p o f c re a m
m i x t u re a n d s e r v e .
44 45RICE PUDDING (GF)
4 servings Easy 45 mins Fridge
Ingredients 1. C o m b i n e m i l k , co co n u t m i l k , r i ce , o ra n g e
r i n d a n d j u i ce , s ta r a n i s e , c i n n a m o n a n d s u g a r i n
2 cups (500ml) full
a m e d i u m s a u ce p a n o v e r m e d i u m to h i g h h e a t .
c re a m m i l k
B r i n g to t h e b o i l .
1 6 5 g ca n co co n u t m i l k
2. Re d u ce h e a t to l o w a n d co o k , s t i rr i n g
½ cup (100g) short o cc a s i o n a l l y, fo r 2 0 – 3 0 m i n u te s o r u n t i l r i ce i s
g ra i n r i ce te n d e r a n d l i q u i d t h i c ke n s .
2 t s p s f i n e l y g ra te d
o ra n g e r i n d 3. Re m o v e f ro m h e a t a n d s e t a s i d e fo r 5
m i n u te s to co o l s l i g h t l y.
¼ c u p ( 6 0 m l ) o ra n g e
j u i ce 4. S e r v e wa r m o r co v e r a n d c h i l l u n t i l re a d y
½ t s p g ro u n d s ta r a n i s e to s e r v e .
½ t s p g ro u n d c i n n a m o n 5. Ke e p l e f to v e r s i n a n a i r t i g h t co n ta i n e r i n
t h e f r i d g e fo r u p to 3 d a y s . W h e n s e r v i n g , to p
½ c u p ( 6 0 g ) b ro w n
w i t h o ra n g e ze s t a n d e n j o y.
sugar
o p t i o n a l : o ra n g e ze s t
to s e r v e .
46 47S
48 49P U M P K I N C AU L I F LO W E R C U R RY ( G F, D F )
4 servings Moderate 45 mins Fridge or Freezer
Ingredients 1. C h o p p u m p k i n a n d c a u l i f l o we r i n to
small cubes.
1 tbsp olive oil
2 5 0 g ca u l i f l o we r 2. I n a w o k a d d o i l a n d a l l o w to h e a t b r i e f l y
b e fo re a d d i n g c u r r y p o w d e r. St i r fo r 1 m i n u te
250g pumpkin o r u n t i l f ra g ra n t .
1 c u p wa te r
3. A d d p u m p k i n a n d s t i r fo r 2 m i n u te s u n t i l
1 tbsp curry powder co a te d w i t h s p i ce s , t h e n a d d wa te r a n d b r i n g to
p i n c h , g ro u n d p e p p e r b o i l . Le a v e fo r 5 m i n u te s , o cc a s i o n a l l y s t i rr i n g .
o p t i o n a l : G re e k 4. A d d ca u l i f l o we r a n d re d u ce to s i m m e r fo r
yo g h u r t . 1 0 m i n u te s o r u n t i l p i e ce s te n d e r. A d d y o g h u r t
a n d s i m m e r fo r 2 m o re m i n u te s .
5. P l a ce a l l m i x t u re i n to fo o d p ro ce s s e r O R
b l e n d e r. ( * N ote : r u n co n ta i n e r u n d e r h ot wa te r
to p re v e n t h e a t l o s s i n t h i s s te p ) . A d d g ro u n d
p e p p e r a s d e s i re d t h e n b l e n d m i x t u re u n t i l
s m o ot h a n d n o l u m p s re m a i n . S e r v e i n a b o w l .
6. Sw i r l o r s h a p e y o g h u r t i n d i s h ce n t re
to g a r n i s h .
50 51DA H L ( G F, D F )
4 servings Easy 30 mins Fridge
Ingredients 1. Fr y o n i o n , t h e n a d d c u m i n u n t i l b ro w n
1 c u p re d l e n t i l s a n d ro a s te d .
1 onion, finely chopped 2. A d d s to c k , l e n t i l s a n d re m a i n i n g s p i ce s .
1 tsp turmeric
3. C o o k fo r a p p rox i m a te l y 2 0 m i n u te s u n t i l
1 tsp cumin t h e m i x t u re i s t h i c k .
1 t s p g a ra m m a r s a l a
½ tsp chilli powder 4. P u re e w i t h s t i c k b l e n d e r o r i n fo o d
p ro ce s s o r u n t i l s m o ot h .
1 t b s p c h i c ke n s to c k
1 tsp oil
1 c u p c h i c ke n s to c k
52 53B E E F A N D S W E E T P OTATO
P U R E E W I T H T H YM E ( G F, D F )
2 servings Easy 45 mins Fridge
Ingredients 1. C u t b e e f a n d s we et p ota to to s i ze , a n d
2 5 0 g b e e f s te a k , c u t p l a ce i n m e d i u m s a u ce p a n . Po u r o v e r b e e f s to c k
i n to 2 x 2 c m c u b e s ( a l l and add thyme leaves.
fa t re m o v e d )
2 m e d i u m s we et
2. B r i n g s a u ce p a n to t h e b o i l o v e r m e d i u m
p ota to e s , p e e l e d a n d h e a t , a n d t h e n re d u ce to s i m m e r fo r 2 5 – 3 5
c u t i n to 2 x 2 c m c u b e s m i n u te s , u n t i l s we et p ota to i s m a s h a b l e a n d
m e a t i s te n d e r.
2 c u p s b e e f s to c k
( re d u ce d s a l t
re co m m e n d e d ) 3. Re m o v e f ro m h e a t a n d a l l o w to co o l
s l i g h t l y. Tra n s fe r a l l i n g re d i e n t s to a b l e n d e r
1 tbsp thyme leaves, o r fo o d p ro ce s s o r a n d p u re e u n t i l co m p l ete l y
s ta l k s re m o v e d a n d
finely chopped s m o ot h , a d d i n g s m a l l a m o u n t s o f a d d i t i o n a l
b e e f s to c k i f n e e d e d .
o p t i o n a l : s o u r c re a m
o r p l a i n G re e k yo g h u r t 4. Tra n s fe r to b o w l s a n d to p w i t h d o l l o p o f
to s e r v e .
s o u r c re a m o r G re e k y o g h u r t i f d e s i re d .
54 55T H A I G R E E N C U R RY ( G F )
Prep: 30 mins
4–6 servings Hard Cook: 2 hrs Fridge or Freezer
Ingredients: 1. H e a t o i l i n a l a rg e c a s t i ro n p ot o r h e a v y
b a s e d s a u ce p a n . C o o k c h i c ke n fo r 1 – 2 m i n u te s
1 t b s p ex t ra v i rg i n
p e r s i d e o r u n t i l b ro w n e d . Re m o v e a n d s e t a s i d e .
olive oil
5 0 0 g c h i c ke n t h i g h 2. Re d u ce h e a t a n d a d d ½ j a r g re e n c u rr y
fillets p a s te , co o k fo r 1 m i n u te .
½ j a r G F t h a i g re e n 3. A d d co co n u t c re a m , wa te r, f i s h s a u ce , a n d
c u rr y p a s te s u g a r. St i r u n t i l co m b i n e d .
4 – 6 s m a l l p ota to e s ,
peeled
4. A d d c h i c ke n a n d v e g e ta b l e s . B r i n g to b o i l ,
t h e n re d u ce h e a t a n d s i m m e r fo r 2 h o u r s .
3 s m a l l c a r rot s , p e e l e d ,
trimmed, and cut in half 5. C a re f u l l y re m o v e w h o l e v e g e ta b l e s a n d
w h o l e p i e ce s o f c h i c ke n . B l e n d c h i c ke n m e a t
2 m e d i u m z u cc h i n i s , w i t h 2 – 3 t b s p s o f c u rr y s a u ce a n d t h e b l e n d
trimmed and cut in half v e g e ta b l e s w i t h 2 – 3 t b s p s o f c u rr y s a u ce .
1 4 0 0 m l c a n o f co co n u t
c re a m o r m i l k 6. S h a p e c h i c ke n a n d v e g e ta b l e s i n to s m a l l
b a l l s . B l e n d 1 t b s p o f co r n f l o u r w i t h 2 t b s p o f
½ c u p wa te r co l d wa te r, a d d to c u rr y s a u ce a n d s t i r o v e r l o w
2 t s p f i s h s a u ce h e a t u n t i l t h i c ke n e d . Po u r ½ c u p o f c u rr y s a u ce
o v e r c h i c ke n a n d v e g eta b l e to s e r v e .
1 t s p b ro w n s u g a r
co r n f l o u r a n d wa te r
fo r t h i c ke n i n g
56 57L E N T I L A N D C AU L I F LO W E R
C U R RY ( G F, D F )
4 servings Easy 45 mins Fridge or Freezer
Ingredients: 1. H e a t o i l i n f r y i n g p a n . Fr y t h e o n i o n s o n
2 tbsp olive oil m e d i u m h e a t u n t i l t ra n s l u ce n t i n co l o u r.
1 onion 2. A d d t h e g a r l i c , c u m i n p o w d e r, co r i a n d e r
2 garlic cloves p o w d e r a n d c u r r y p o w d e r. A d d s m a l l a m o u n t s
5 tbsp curry powder o f wa te r a s re q u i re d .
3 tbsp cumin powder 3. O n ce f ra g ra n t , a d d ca u l i f l o we r a n d
2 t b s p co r i a n d e r g ro u n d s t i r t h ro u g h .
½ c u p wa te r
4. Le a v e to s i m m e r a n d s o f te n fo r 2 0 m i n u te s
2 3 0 g b ro w n o n a l o w h e a t o r u n t i l ca u l i f l o we r i s s o f t .
l e n t i l s , d ra i n e d
½ c a u l i f l o we r, 5. A d d l e n t i l s , s a l t a n d p e p p e r a n d s t i r.
c h o p p e d co a r s e l y A l l o w to s i m m e r fo r 1 0 m i n u te s o n l o w h e a t .
1 0 0 m l co co n u t c re a m
6. B l e n d u n t i l s m o ot h p u re e . A d d co co n u t
salt and pepper c re a m g ra d u a l l y to a c h i e v e d e s i re d tex t u re .
o p t i o n a l : G re e k yo g h u r t
o r s o u r c re a m to s e r v e . 7. I f d e s i re d , s t i r i n y o g h u r t o r s o u r c re a m
and ser ve.
58 59L A S AG N A 7. Re m o v e f ro m h e a t , co v e r a n d
s ta n d fo r 5 m i n u te s .
Bechamel
2 servings Hard 1 hr 15 mins Fridge or Freezer 8. M e l t t h e b u t te r i n a m e d i u m
s a u ce p a n o v e r m e d i u m h e a t .
Re m o v e p a n f ro m h e a t , a n d s t i r i n
Ingredients Mince t h e f l o u r. P l a ce t h e p a n b a c k o v e r
1 s m a l l re d o n i o n , f i n e l y c h o p p e d m e d i u m h e a t a n d co o k , s t i r r i n g ,
1. H e a t t h e o i l i n a l a rg e f r y p a n
1 tbsp olive oil fo r 2 m i n u te s . Re m o v e a g a i n
over medium heat . Add onion and
1 clove garlic , crushed f ro m h e a t .
g a r l i c . Co o k , s t i rr i n g o cc a s i o n a l l y,
1 5 0 g b e e f m i n ce fo r 6 – 7 m i n u te s . 9. G ra d u a l l y a d d t h e m i l k ,
w h i s k i n g co n s ta n t l y, u n t i l s m o ot h .
3 0 0 g o f s to re b o u g h t p a s ta s a u ce 2. I n c re a s e h e a t to h i g h . A d d
salt and pepper P l a ce t h e m i l k m i x t u re b a c k o v e r
t h e m i n ce . C o o k , s t i rr i n g w i t h a
m e d i u m h e a t a n d co o k , s t i r r i n g
3 chopped basil leaves w o o d e n s p o o n to b re a k u p a n y
co n s ta n t l y w i t h a w o o d e n s p o o n ,
¼ c u p p o l e n ta l u m p s , fo r 4 – 5 m i n u te s u n t i l t h e
u n t i l t h e s a u ce t h i c ke n s . Re m o v e
m i n ce b ro w n s .
1 c u p b o i l i n g wa te r f ro m h e a t . A d d t h e c h e e s e . St i r
½ t s p o f c h i c ke n s to c k p o w d e r 3. A d d t h e p a s ta s a u ce . Tu r n t h e we l l u n t i l co m b i n e d .
h e a t to l o w. S i m m e r fo r 1 5 m i n u te s
B e c h a m e l S a u ce :
o r u n t i l t h i c ke n s . S e a s o n w i t h s a l t
10. L a y e r t h e m i n ce a n d p o l e n ta
5 0 g b u t te r, c h o p p e d i n a ra m e k i n /d i s h , b e fo re a d d i n g a
a n d p e p p e r.
5 tsps plain flour g e n e ro u s l a y e r o f b e c h a m e l s a u ce
2 c u p s m i l k , wa r m e d 4. Tra n s fe r m i n ce to b l e n d e r/ fo o d o n to p .
p ro ce s s o r a n d p u re e u n t i l s m o ot h .
½ c u p o f g ra te d c h e e s e 11. Ser ve, season with salt and
o p t i o n a l : fo r a v e g e ta r i a n o p t i o n , P o l e n ta p e p p e r a s d e s i re d .
re p l a ce m e a t w i t h p u re e d e g g p l a n t ,
z u cc h i n i , c a r rot a n d /o r m u s h ro o m . 5. Meanwhile, bring 1 cup of
T h e s e a l s o m a y b e a d d e d to t h e wa te r to t h e b o i l , t h e n re d u ce
m e a t m i x t u re i f d e s i re d . h e a t to m e d i u m a n d a d d ½ t s p o f
c h i c ke n s to c k p o w d e r. A d d t h e
p o l e n ta to t h e wa te r.
6. St i r co n t i n u o u s l y fo r 1 5
m i n u te s . Re d u ce to l o w h e a t a n d
co o k fo r a f u r t h e r 5 m i n u te s
while stirring.
60 61C H O CO L AT E AVO C A D O
P U D D I N G ( G F, D F )
Prep: 5 mins
2–4 servings Easy Cook: 30min–2hrs Fridge
Ingredients: 1. B l e n d a v o ca d o s , co co a p o w d e r, b ro w n
2 l a rg e r i p e a v o ca d o e s , s u g a r, co co n u t m i l k , v a n i l l a ex t ra c t , a n d
p e e l e d , p i t te d a n d c u b e d c i n n a m o n i n a b l e n d e r u n t i l s m o ot h .
½ c u p co co a p o w d e r 2. Re f r i g e ra te p u d d i n g u n t i l c h i l l e d ,
½ c u p b ro w n s u g a r a p p rox i m a te l y 3 0 m i n u te s .
½ c u p co co n u t m i l k
2 t s p s v a n i l l a ex t ra c t
1 p i n c h g ro u n d c i n n a m o n
62 63MARS BAR CHEESECAKE (GF) Caramel Cheesecake
L ay e r
Prep: 90 mins
7. W h i p 1 2 0 m l t h i c ke n e d c re a m
6 servings Moderate Set: 4hrs Fridge u n t i l s o f t p e a k s fo r m . A d d 1 5 0 g
N e s t l e C a ra m e l To p n F i l l . B l e n d
we l l a n d s et a s i d e .
Ingredients: C h o c o l at e C h e e s e c a k e
8. B e a t 2 0 0 g c re a m c h e e s e a n d
C h o co l a te C h e e s e c a ke L a ye r L ay e r 9 0 g c a s te r s u g a r to g et h e r. Fo l d
9 0 g c a s te r s u g a r i n c re a m /ca ra m e l m i x t u re a n d m i x
1 2 0 m l t h i c ke n e d c re a m
1. G re a s e 6 g l a s s e s / ra m e k i n s o r a
t h o ro u g h l y u n t i l s m o ot h .
9 " s p r i n g fo r m t i n w ra p p e d o n t h e
1 5 0 g d a r k c h o co l a te o u t s i d e i n a l fo i l . 9. S p re a d ca ra m e l c h e e s e c a ke
2 t b s p s co co a p o w d e r m i xe d m i x t u re o v e r c h o co l a te
w i t h a l i t t l e h ot wa te r to fo r m a 2. M e l t d a r k c h o co l a te i n t h e
t h i c k p a s te c h e e s e c a ke l a y e r.
m i c ro wa v e , o r i n a h e a t p ro o f b o w l
2 0 0 g c re a m c h e e s e , s o f te n e d o v e r s i m m e r i n g wa te r o n t h e s to v e . 10. A l l o w c h e e s e c a ke to s et fo r
C a ra m e l C h e e s e c a ke L a ye r Le a v e to co o l s l i g h t l y. 4 hours (or until firm).
9 0 g c a s te r s u g a r 3. W h i p 1 2 0 m l t h i c ke n e d c re a m
C h o c o l at e M o u s s e
1 2 0 m l t h i c ke n e d c re a m u n t i l s o f t p e a k s fo r m . A d d m e l te d
1 5 0 g N e s t l e C a ra m e l To p n F i l l c h o co l a te t h e n t h e co co a p a s te . L ay e r
B l e n d we l l a n d s e t a s i d e .
2 t b s p s co co a p o w d e r m i xe d w i t h 13. S c ra p e c h o co l a te f l a ke s f ro m
a l i t t l e h ot wa te r 4. B e a t 2 0 0 g c re a m c h e e s e a n d to p o f m o u s s e a n d d i s ca rd .
2 0 0 g c re a m c h e e s e , s o f te n e d 9 0 g c a s te r s u g a r to g e t h e r. Fo l d i n
C h o co l a te M o u s s e L a ye r c re a m /c h o co l a te m i x t u re a n d m i x 14. S p re a d c h o co l a te m o u s s e
t h o ro u g h l y u n t i l s m o ot h . o v e r c h e e s e c a ke .
2 0 0 g c h o co l a te m o u s s e
( s to re b o u g h t )
5. D i v i d e c h o co l a te c h e e s e ca ke 15. Re f r i g e ra te u n t i l re a d y
m i x t u re i n to fo u r to s i x g l a s s e s / to s e r v e .
ra m e k i n s o r p o u r i n to s p r i n g
fo r m t i n .
6. To a c h i e v e a l a y e re d l o o k ,
a l l o w c h o co l a te c h e e s e c a ke l a y e r
to s e t i n t h e f r i d g e fo r 3 0 m i n u te s
p r i o r to a d d i n g c a ra m e l l a y e r.
64 65APPLE CRUMBLE (DF)
2 servings Easy 20 mins Fridge
Ingredients: 1. Pre h e a t o v e n to 2 0 0 ° C .
2 110g tubs 2. P l a ce o a t s a n d wa te r i n m i c ro wa v e s a fe
u n s we ete n e d
a p p l e p u re e b o w l . M i c ro wa v e o n h i g h fo r 1 m i n u te . St i r.
M i c ro wa v e a g a i n fo r 5 0 s e co n d s . Re m o v e f ro m
1 tsp cinnamon
m i c ro wa v e a n d co o l . Tra n s fe r to b l e n d e r a n d
½ cup quick oats b l e n d fo r 1 m i n u te o n h i g h o r u n t i l s m o ot h .
¾ c u p wa te r
ex t ra c i n n a m o n a n d
3. P l a ce a p p l e p u re e i n to 2 ra m e k i n s . M i x ½
b ro w n s u g a r t s p c i n n a m o n i n to e a c h ra m e k i n .
4. Co v e r a p p l e w i t h 2 t b s p o a t m i x t u re .
S p r i n k l e w i t h d e s i re d a m o u n t o f c i n n a m o n a n d
b ro w n s u g a r.
5. B a ke fo r 8 – 1 0 m i n u te s .
6. D u s t w i t h c i n n a m o n a n d b ro w n s u g a r
i f d e s i re d t h e n s e r v e .
66 67L E M O N A N D B LU E B E R RY TA RT ( G F, D F )
3 servings Moderate 20 mins Fridge
Ingredients: 1. Pre h e a t o v e n to 2 0 0 ° C .
6 tbsp maple syrup 2. P l a ce a l l i n g re d i e n t s i n a b o w l . B l e n d fo r 1
2 eggs m i n u te o n h i g h u n t i l l u m p f re e a n d f rot h y.
j u i ce o f 2 l e m o n s
3. Po u r m i x t u re i n to 3 ra m e k i n s . P l a ce
f i n e l y g ra te d ze s t o f ra m e k i n s i n d e e p b a k i n g d i s h . F i l l b a k i n g d i s h
2 lemons
w i t h b o i l i n g wa te r ( wa te r s h o u l d co m e ½ wa y
2 tbsp GF plain flour u p t h e ra m e k i n ) .
4 t b s p f roze n
blueberries 4. P l a ce b a k i n g d i s h i n o v e n a n d b a ke fo r
optional : 2–4 tbsp 1 0 – 1 5 m i n u te s o r u n t i l ta r t s a re f i r m to t h e
v a n i l l a yo g h u r t to u c h i n t h e ce n t re .
5. Re m o v e f ro m o v e n a n d co o l .
6. I n t h e m e a n t i m e , p l a ce b l u e b e rr i e s i n a
m i c ro wa v e s a fe d i s h a n d co v e r w i t h c l i n g w ra p .
M i c ro wa v e o n h i g h fo r 2 m i n u te s o r u n t i l t h e y
s ta r t to b re a k d o w n . Pre s s b l u e b e rr i e s t h ro u g h
a s t ra i n e r o v e r a b o w l u s i n g a r u b b e r s p a t u l a .
7. To p l e m o n ta r t s w i t h y o g h u r t a n d d r i z z l e
w i t h b l u e b e rr y s a u ce .
68 69B A K E D C U S TA R D ( G F )
Prep: 15 mins
4 servings Moderate Cook: 30 mins Fridge
Ingredients: 1. Pre h e a t o v e n to 1 6 0 ° C ( 1 4 0 ° C fa n fo rce d ) .
3 eggs 2. B e a t e g g s , s u g a r a n d v a n i l l a to g et h e r l i g h t l y.
2 tbsps sugar
1 tsp vanilla 3. G e n t l y wa r m m i l k o v e r t h e s to v e , b e fo re
a d d i n g g ra d u a l l y to t h e e g g m i x t u re ,
2½ cups of milk s t i r r i n g co n s ta n t l y.
nutmeg or cinnamon
4. Po u r m i x t u re i n to a s h a l l o w o v e n p ro o f d i s h ,
a n d s p r i n k l e w i t h n u t m e g a n d /o r c i n n a m o n .
5. P l a ce d i s h i n a wa te r b a t h , w i t h e n o u g h
wa te r to co m e h a l f wa y u p t h e s i d e s o f t h e d i s h .
6. B a ke i n o v e n fo r 3 0 m i n u te s , b e fo re re d u c i n g
t h e h e a t to 1 4 0 ° C ( 1 2 0 ° C fa n fo rce d ) fo r a
f u r t h e r 2 0 – 3 0 m i n u te s u n t i l s et .
70 71HELPFUL WEBLINKS AC K N O W L E D G E M E N T S
* * C o o k b o o k C a p ta i n s .
Dining with Dysphagia Cookbook 2014 Cohort Va n e s s a Va n d e r p o l s J a cq u e l i n e S m i t h
E l i z a b et h Ve n a b l e s Rose Spiller
h t t p s : / /s p e e c h . s te i n h a rd t . n y u . e d u /d y s p h a g i a - co o k b o o k / We n o n a h B a r b e r
R a c h e l Wa s te l l H a n a Wa s e l
M e l i s s a B u rg e
D i n i n g 4 D y s p h a g i a A wa r e n e s s C o o k b o o k Erika Campbell
h t t p : / /s wa l l o w i n g d i s o rd e r fo u n d a t i o n . co m /d 4 d a - co o k b o o k / J o d i e Co n n o l l y 2015 Cohort 2016 Cohort
M e l i s s a D re s c h e r Emily Ali Rachel Bala
Nutritious Smoothie Recipe M e g a n Fa ra g a l l i J u l i e A l l a rd E l i z a b et h B a l e
h t t p : / / w w w. s wa l l o w s t u d y. co m / w p - co n te n t / u p l o a d s / 2 0 1 6 / 0 5 / H i g h - S a ra h G o o d m a n B i b i B a rd r i l J a cq u e l i n e B a r w i c k
C a l o r i e - N u t r i t i o u s - S m o ot h i e . p d f Carly Hastie * * K a s s a n d ra B ro w n S h a r n i B e l l a to
Rachel Hull S o p h i e Co l e s P h i l i p p a B ro w n
Dysphagia Recipes Ti y a n a J o n e s
G a b r i e l l e D e n E l ze n J e n n i fe r B u rg e s s
h t t p : / /d y s p h a g i a re c i p e s . co m / re c i p e s / S h o n a Ea g l e Ky l i e B u r ke
E u g e n i a Ko ro l
Ru t h H a w t re e Bridie Cigognini
Melanie McHugh
S p e e c h P at h o l o g y A u s t r a l i a Pet ra M c Le a n
Ta r n i H i g g i n s J a s m i n e d e Vro o m e
Jodie Holt K a te Fa n n i n g
h t t p s : / / w w w. s p e e c h p a t h o l o g y a u s t ra l i a . o rg . a u / Ce l e s te P h i l l i p s
J e s s i c a Le s te r D a n i e l l e G a rd n e r
Fe l i c i t y P u r b r i c k
Pa s c a l e L i n d s a y E l ke H a f k a m p
N i co l e P u r b r i c k
G e o rg i a M a n n i n g Re b e cca H e n r i c k s
Re b e cc a R o s s Laurie McMillan * * H o l l y H i tc h co c k
N i co l e Ru n d l e Mary McShane R h i a n n a Ke m m
Louise Sadler Ve r i t y Pa y n e G e o rg i n a K l o k m a n
Re b e cc a S ex to n Sabina Pyne Lana London
Jessica Singh Kristy Randall Chrissy May
Diane Smith K i r s t y Re d d a n * * J o a n n e M c M a s te r
C h r i s s a Sta v ro u S h e e n a R o we Amanda Meldrum
K a t i a Ste p h e n s N a ta l i e S a m a l E r i n M e l l i fo n t
My l e e S u a r n a H o l l y S h i p to n Shankari Murugesu
Ke n d ra Ta b o r Ste p h a n i e S i e v e r s C l a i re Ru n g e
72 73Katrina Schneider M a i a Pe s a y co
H a rr i e t S u c h a l l * * C a ra Pro b e r t
J o a n n e Ta m b l y n Te g a n R i c h a rd s
L i ze l l e T h e u n i s s e n H a n n a h R o v e re
A n g h a ra d T h o m a s Ke l l y S h a w
Hannah Thorn Rosabel Singhe
Emily Wischusen B r i a n n a S p e n ce r
R a c h e l Ste wa r t
Re b e cc a Tu m i n o
2017 Cohort A l ex a n d ra Va re l a
**Hollie Austin Ste p h a n i e V i e r b o o m
R i to o B h a rd wa j E l l e n Wa t s o n
Christina Bollendorff S o p h i e W h i t to n
Ustina Boules
Olivia Brincat
E r v i n C a ra b e o Our warmest thanks
Courtney Dunn goes to Kirsty Gordon
for her amazing
G e o rg i n a E d wa rd s
photography skills and CREATIVE CONCEPTS | GRAPHIC DESIGN
C h a n g Wa i ( J a s o n )
Fung
cookbook design. PHOTOGRAPHY | ILLUSTRATION
C a s e y G a rd i n e r
IMAGE RETOUCHING | PRINT & WEB
K a t h e r i n e G ra d y
Rianna Guest
This cookbook would SOCIAL MEDIA | BRANDING
not have been possible
Megan Harris Liveworm Gold Coast is staffed with a collection of Liveworm Gold Coast designers are the future
without the financial skilled multidisciplinary design students, guided by a experts of their field. They know what’s current,
Nikki Hill support of the Griffith highly experienced team of industry professionals. enjoy predicting future trends and utilising classic
The studio is also a creative incubator for student design strategies.
Jemma Hills University Speech industry concepts, supporting the local business and
Students (GUSS) In the midst of a new studio image and direction—
E l i za J o rg e n s e n cultural community.
Liveworm Gold Coast is working towards a stronger
H a n n a h Ko ku b u n
association. The studio opened its doors in 2008 after being position within the evolving creative Gold Coast
converted from a grungy fine art and sculpture culture. The team of students and staff embrace the
J e n n i fe r L a ke workshop into a creative studio and incubator space changes that are occurring locally and globally and
— under the wing of the 130 year old Queensland enjoy creating design outcomes that reflect this
Quinn Lambert College of Art. unique approach.
S o rre l l M c G e e
J e s s i ca M i l l e r
Caitlin Moyns
Daniel Murphy
74 75BEYOND THE
BLENDER
DYSPHAGIA MADE EASY
‘ B e yo n d T h e B l e n d e r : D y s p h a g i a m a d e e a s y ’ i s a l l a b o u t
m a k i n g m e a l s t h a t a re f re s h , d e l i c i o u s a n d e a s y to c a te r to
t h e d i e ta r y n e e d s o f p e o p l e w i t h s wa l l o w i n g d i f f i c u l t i e s ,
k n o w n a s d y s p h a g i a . N o l o n g e r i s i t n e ce s s a r y to b l e n d b l a n d
a n d ta s te l e s s m e a l s ; w i t h t h e s e re c i p e s a n yo n e c a n c re a te
fa n ta s t i c fo o d f u l l o f f l a vo u r t h a t w i l l i m p re s s p e o p l e w i t h
d y s p h a g i a , t h e i r f ri e n d s a n d fa m i l y a l i ke .
I n t h i s re c i p e b o o k , yo u w i l l f i n d re c i p e s a c ro s s 3 c a te g o ri e s :
1 ) fo o d s t h a t a re s o f t ; 2 ) fo o d s t h a t c a n b e m i n ce d ( o r
m a s h e d ) a n d a re m o i s t a n d ; 3 ) fo o d s t h a t a re p u re e d w i t h n o
l u m p s . T h e re a re a v a ri e t y o f s we e t a n d s a vo u r y o p t i o n s t h a t
c a n b e e n j o ye d fo r b re a k fa s t , l u n c h o r d i n n e r, a n d
a l l a re a l i g n e d w i t h c u rre n t A u s t ra l i a n
tex t u re m o d i f i c a t i o n re co m m e n d a t i o n s .
‘ B e yo n d t h e B l e n d e r : D y s p h a g i a m a d e e a s y ’ i s a p a s s i o n
p ro j e c t fo r S i m o n e H o we l l s , l e c t u re r i n s p e e c h p a t h o l o g y
a t G ri f f i t h U n i v e rs i t y, a n d t h e G ri f f i t h U n i v e rs i t y M a s te r o f
S p e e c h Pa t h o l o g y s t u d e n t s w h o h a v e w o rke d h a rd s i n ce 2 0 1 4
to d e ve l o p e a s y to fo l l o w re c i p e s fo r a n yo n e w i t h , a n d a n yo n e
co o k i n g fo r s o m e o n e w i t h , s wa l l o w i n g d i f f i c u l t i e s . T h i s re c i p e
b o o k i s a l l a b o u t b ri n g i n g t h e j o y o f e a t i n g b a c k i n to t h e l i v e s
o f p e o p l e w i t h d y s p h a g i a – h a p p y co o k i n g !
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