Fortified Recipes for Caterers

Fortified Recipes for Caterers

Fortified Recipes for Caterers

Fortified Recipes for Caterers

Fortified Recipes for Caterers

Nowyoucanhelpthemget moreoutofeverymouthful. Good nutrition helps you get more out of every day. SUSTAGEN is a nourishing drink that helps with weight gain or helps slow down weight loss when people are not managing their usual intake. Adding SUSTAGEN Hospital Formula in Neutral flavour to your residents’ food and beverages can help boost Energy, Protein, Calcium, Vitamin D and all the essential micronutrients without altering taste or texture. Helping them to get more out of every mouthful. Healthcare Professionals may recommend SUSTAGEN to: • Help with weight gain • Slow down weight loss • Combat loss of appetite • Assist frail elderly who may be malnourished • Boost energy for those feeling tired or lacking energy • Supplement intake for impaired chewing or swallowing For more recipe ideas, please visit www.sustagen.com.au 1

Fortified Recipes for Caterers

01 Introduction 02 Contents 03 SUSTAGEN Hospital Formula mixing instructions 04 SUSTAGEN Neutral usage applications 05 SUSTAGEN Hospital and Nestlé Professional usage applications 07 Our SUSTAGEN Hospital Formula Range 08 Bacon and Zucchini Slice 09 Creamy Pumpkin Soup 10 Chunky Lamb Stockpot Soup 11 Hearty Minestrone 12 Creamy Spring Vegetable Soup 13 Curried Potato and Leek Soup 14 Dutch Pea and Ham Soup 15 Fish Cakes with Sweet Tangy Sauce 16 Basil Oil, Parmesan and Roasted Pine Nut Mash 17 Beef and Mushroom Pie 18 Beef Bourguignon 19 Beef Lasagne 20 Creamy Bacon Fettuccine 21 Chicken, Mushroom and Broccoli Risotto 22 Italian Meatballs 23 Macaroni Cheese 24 Salmon Bake 25 Shepherds Pie 26 Thai Chicken Curry 27 Tuna and Asparagus Mornay 28 Apple and Raspberry Coconut Custard Crumble 29 Apricot Shortcake 30 Caramel Cheesecake 31 Caramel Date Pudding 32 Chocolate Carrot Cake 33 Orange Coconut and Raisin Muffins 34 Panna Cotta 35 Peach Crème Brûlée 36 Pecan Caramel Slice Contents Soups and Starters Main Courses and Sides Desserts and Cakes 01 Introduction 02 Contents 03 SUSTAGEN Hospital Formula mixing instructions 04 SUSTAGEN Neutral usage applications 05 SUSTAGEN Hospital and Nestlé Professional usage applications 07 Our SUSTAGEN Hospital Formula Range Contents Soups and Starters Main Courses and Sides Desserts and Cakes 2

Fortified Recipes for Caterers

Serves WaterorMilk SUSTAGEN powder-grams Volume (approx.) 1 175ml + 60g = 214ml 5 875ml + 300g = 1.07litres 10 1.75litres + 600g = 2.14litres 20 3.5litres + 1.2kg = 4.28litres 50 8.75litres + 3kg = 10.7litres Serves WaterorMilk SUSTAGEN powder-grams Volume (approx.) 1 200ml + 60g = 242ml 5 1litre + 300g = 1.21litres 10 2litres + 600g = 2.42litres 20 4litres + 1.2kg = 4.84litres 50 10litres + 3kg = 12.1litres SUSTAGEN Hospital Formulamixing instructions 1xscoopofSUSTAGEN=60g 1xscoopofSUSTAGEN=60g 200ml 175ml SUSTAGENHospitalFormula SUSTAGENHospitalFormulaPlusFibre Both SUSTAGEN Hospital Formula and SUSTAGEN Hospital Formula Plus Fibre are nutritionally complete and specially formulated to assist in meeting the body’s daily needs of protein plus essential vitamins and minerals.

SUSTAGEN Hospital Formula Plus Fibre has the added plus of dietary fibre. Fibre is essential for digestion.

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Fortified Recipes for Caterers

SUSTAGENNeutral usageapplications Food Quantity SUSTAGEN Method Added protein Comments Water/Milk 175ml 60g Whiskpowderintocoldmilkor water.Useaccordingly. 13.8g Tea/Coffee 1cupor250ml 20g Stirintoteaorcoffeeasa replacementtomilk. 4.6g Juice (Orange,Apple) 1cupor250ml 20g Whiskintojuicewithaforkjust beforeserving. 4.6g Mayseparateonstanding, simplymixtoconsolidate. Pureed Vegetable ½cupor approximately 125g 20g Blendintovegetableswhilst pureeingorstirintopureed vegetables. 4.6g Tendstothintextureof vegetablesslightly. Soup 1cupor250ml 40g Whiskintosoupafterheating.

9.2g Givesacreamyappearance.

Workswellintomato, pumpkinandcorn. Porridge 1cupor85g-90g rawoats 40g Stirintocookedporridge. 9.2g Cereal ½cup 20g Stirintocerealandaddmilk. 4.6g MashedPotato 250grawpeeled potatoesor1cup mashedpotato 40g Addtocookedpotatoand mashtogether. 9.2g ScrambledEggs 4eggs 60g StirSUSTAGEN Hospital Neutral into250mlmilk.Whiskintoeggs andcookoveramediumheat, stirringcontinuallyfor2-3minutes. 13.8g Natural Yoghurt 250gor1cup 60g Stirintoyoghurt5minutes beforeserving. 13.8g Initialgrainyappearancebut grainsdissolve. Custard 250gor1cup 60g Stirintohotorcoldcustard 5minutesbeforeserving. 13.8g Initialgrainyappearancebut grainsdissolve.

WhiteSauce 250gor1cup 80g Graduallyblendintowhitesauce justbeforeserving. 18.4g Initialgrainyappearancebut grainsdissolve. Casseroles 400g 60g Graduallystirintoheated casserolejustbeforeserving. 13.8g Givesacreamyappearance. Tendstothintextureof casseroleslightly. BakedBeans 250gor1cup 40g Graduallystirintoheatedbaked beansjustbeforeserving. 9.2g Givesacreamyappearance. PastaSauceor TomatoPuree 250mlor1cup 40g Stirintosauce.Useaccordingly. 9.2g Givesacreamyappearance. Take the chance out of your residents’ nutrition! Adding SUSTAGEN Neutral to your residents’ food and beverages can help boost Energy, Protein, Calcium, Vitamin D and all the essential micronutrients without altering taste or texture.

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Fortified Recipes for Caterers

SUSTAGENHospital andNestlé Professional usageapplications NestléProfessionaloffers commercialcaterersacreative rangeoffoodandbeverage solutionsthatcanbesuccessfully combinedwithSUSTAGEN HospitalNeutralforadded nutritionalbenefits. TheMAGGISoupandMashed PotatomixesandrangeofNESTLÉ DessertMixesaregreatrecipe basesthatcanbeeasilyfortified withSUSTAGENjustbyfollowing thesedirections. Nestlé Professional Product Quantity Ingredients Method Serves Standard serve MAGGI Gluten Free Soup Mixes Refer to label MAGGI Gluten Free Soup Mix • Refer to product label to determine quantity of soup mix required to produce a 2 litre batch of soup as it varies by flavour.

12 170ml 2 litres Water • Combine soup mix with a little water to and stir to form a thin paste. • Stir in remaining water and bring to the boil, stirring regularly. 240g SUSTAGEN Hospital Neutral • Reduce heat and simmer for 10 minutes, stirring regularly. Gradually mix in SUSTAGEN Hospital Neutral until fully dissolved. • Serve. MAGGI Gluten Free Mashed Potato 200g 1.2 litres MAGGI Gluten Free Mashed Potato Mix Boiling water • Produce 1.4kg batch of MAGGI Gluten Free Mashed Potato Mix using the provided ratio of water and potato mix. The consistency will be thinner than normally produced.

15 100g 280g SUSTAGEN Hospital Neutral • Gradually mix in SUSTAGEN Hospital Neutral until fully combined. • Serve.

Mashed Potato 5

Fortified Recipes for Caterers

Nestlé Professional Product Quantity Ingredients Method Serves Standard serve NESTLÉ Crème Brûlèe Dessert Mix 500ml 500ml Milk Cream • Combine milk and cream in a pan and bring to the boil. 12 108ml 130g NESTLÉ Crème Brûlée Dessert Mix • Remove from heat and gradually whisk in NESTLÉ Crème Brûlèe Dessert Mix until fully combined (approximately 1 minute). 200g SUSTAGEN Hospital Neutral • Gradually whisk in SUSTAGEN Hospital Neutral until fully combined.

• Portion into serving dishes and cool. Chill until set. • Before serving, sprinkle with brown sugar to cover, caramelise sugar with blowtorch or under grill.

NESTLÉ Panna Cotta Dessert Mix 500ml 500ml Milk Cream • Combine milk and cream in a pan and bring to the boil. 12 108ml 130g NESTLÉ Panna Cotta Dessert Mix • Remove from heat and gradually whisk in NESTLÉ Panna Cotta Dessert Mix until fully combined (approximately 1 minute). 200g SUSTAGEN Hospital Neutral • Gradually whisk in SUSTAGEN Hospital Neutral until fully combined.

• Portion into serving dishes and cool. Refrigerate for 2 hours or until set. • Turn out onto serving plates for serving. SUSTAGENHospital andNestlé Professional usageapplications 6

Fortified Recipes for Caterers

Hospital Formula Available in Chocolate, Vanilla and New Neutral flavours, SUSTAGEN Hospital Formula is nutritionally complete to help meet the body’s daily needs for vital nutrients, especially protein. SUSTAGEN Hospital Formula also contains 27 essential vitamins and minerals and is low in fat. Hospital Formula Plus Fibre SUSTAGEN Plus Fibre contains all the benefits of SUSTAGEN Hospital Formula with the added plus of both soluble and insoluble fibre.

Fibre is important for digestion. Available in Chocolate and Vanilla flavours.

Instant Pudding For a nutritional energy boost, SUSTAGEN Instant Pudding is an easy-mix dessert or supplement for poor appetite or impaired chewing or swallowing. Can be mixed to just-right consistencies and sets in 2 minutes at room temperature. OurSUSTAGEN HospitalFormula Range SUSTAGENHospitalFormula hasbeenspeciallydesigned byexpertsfortimeswhenour nutritionalneedsmaybehigher, whetherrecoveringfromillness ormanagingabusylife,andwe maynotbegettingthenutrients weneedfromfood. TheSUSTAGENHospitalFormula rangeisglutenfreeandlowGI. 7

Fortified Recipes for Caterers

Bacon and Zucchini Slice A light alternative to quiche, this savoury slice is a snap to make.

Soups and Starters 1/ Combine egg yolks and milk in a large bowl and gradually whisk in the flour and SUSTAGEN Hospital Neutral until smooth. 2/ Stir in zucchini, spring onions, bacon and cheese until well combined. Whisk egg whites until stiff peaks form and fold into mixture. 3/ Pour into one or two buttered and lined 28cm x 18cm baking dishes and bake at 180°C for 30 minutes or until cooked through. Qty Unit Ingredient 12 serves 24 serves 10 20 ea Eggs, separated 375 750 ml Milk 250 500 g Self-raising flour 200 400 g SUSTAGEN Hospital Neutral 500 1000 g Zucchini, grated, liquid squeezed out 4 8 ea Spring onions, chopped 150 300 g Bacon, diced 250 500 g Tasty cheddar cheese, grated ServingSuggestion: Servecutintolargesquares withsaladforanentréeor lightlunchorcutintosmaller squaresforfingerfood.

Tip: Foravegetarianfriendly option,substitutebaconwith finelychoppedcapsicum. Yield: 2365g/4730g Preparationtime: 15minutes Nutritionalanalysis Nutrient PerServe(197g) Energy 1379kJ Protein 19.9g Totalfat 14.6g -Saturatedfat 7.9g Carbohydrate 29.0g Sugars 10.0g VitaminD 2.0ug Sodium 539.9mg Potassium 404.5mg Calcium 321.0mg *Compared to standard recipe not using SUSTAGENHospital Neutral. • 20g protein per serve. • 20% more energy.* 8

Fortified Recipes for Caterers

1/ Cook vegetables in water until soft. 2/ Place vegetables and liquid in food processor and blend until smooth. 3/ Add extra water and MAGGI Classic Crème Soup Base Mix, bring to boil and simmer 2 minutes. 4/ Gradually whisk in SUSTAGEN Hospital Neutral and serve. Creamy Pumpkin Soup Qty Unit Ingredient 10 serves 20 serves 1 2 kg Pumpkin, chopped 100 200 g Onion, chopped 1 2 g Garlic, crushed 1 2 L Water 250 500 ml Water, extra 150 300 g MAGGI Classic Crème Soup Base 200 400 g SUSTAGEN Hospital Neutral Smooth, sweet and creamy, pumpkin soup is always a favourite. Yield: 2514g/5028g Preparationtime: 10minutes Soups and Starters Alternatives: SweetPotatoSoup: Substitutepumpkinwith sweetpotato.

PotatoandLeekSoup: Substitutepumpkinand onion,withpotatoandleek. Nutritionalanalysis Nutrient PerServe(251g) Energy 749kJ Protein 8.1g Totalfat 1.6g -Saturatedfat 0.6g Carbohydrate 31.0g Sugars 18.1g VitaminD 0.9ug Sodium 428.2mg Potassium 674.4mg Calcium 145.8mg *Compared to standard recipe not using SUSTAGENHospital Neutral. • 8g protein per serve. • 75% more energy.* 9

Chunky Lamb Stockpot Soup Rich and sustaining, this winter soup is full of goodness. 1/ Place lamb shanks, bay leaf, onion and water into a large saucepan, bring to boil and simmer uncovered 1-2 hours or until tender, skimming regularly.

2/ Discard bay leaf and remove meat from bones. Chop meat finely. 3/ Add extra water, MAGGI Créme Mushroom Soup, MAGGI Classic Tomato Soup Mix and MAGGI Classic Farmhouse Stockpot Soup powder and bring to the boil. 4/ Add carrot and celery and simmer gently uncovered for 30 minutes. 5/ Gradually whisk in SUSTAGEN Hospital Neutral.

6/ Return chopped meat to soup and bring to boil. 7/ Serve and if desired, garnish with parsley. Qty Unit Ingredient 10 serves 20 serves 4 8 ea Lamb shanks 1 2 ea Bay leaf 50 100 g Onion, chopped 1.5 3 L Water 60 125 g Carrot, sliced 35 70 g Celery, sliced 1 2 L Water, extra 42 85 g MAGGI Créme Mushroom Soup 65 130 g MAGGI Classic Tomato Soup Mix 400 800 g MAGGI Classic Farmhouse Stockpot Soup 200 400 g SUSTAGEN Hospital Neutral Yield: 2748g/5496g Preparationtime: 10minutes Soups and Starters Alternatives: BeefStockpotSoup: Substituteossobuccofor lambshanks.

Nutritionalanalysis Nutrient PerServe(275g) Energy 1358kJ Protein 19.1g Totalfat 6.5g -Saturatedfat 3.4g Carbohydrate 86.1g Sugars 15.9g VitaminD 0.9ug Sodium 665.0mg Potassium 590.6mg Calcium 128.8mg • 19g protein per serve.

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Hearty Minestrone Classic Minestrone with the goodness of SUSTAGEN. 1/ Heat oil in large pan and brown meat. Add onion, garlic, carrot, celery and potato and cook 3 minutes, stirring regularly. 2/ Add BUITONI Tomato Coulis, water and MAGGI Classic Beef Booster. Bring to boil and simmer covered 15 minutes. 3/ Add pumpkin, butter beans and spinach and simmer covered for a further 15 minutes. 4/ Gradually whisk in SUSTAGEN Hospital Neutral. Qty Unit Ingredient 10 serves 20 serves 15 25 ml Olive oil 500 1,000 g Lamb, diced 130 260 g Onion, chopped 4 8 g Garlic, crushed 330 660 g Potatoes, chopped 100 200 g Carrot, chopped 100 200 g Celery, chopped 2 4 kg BUITONI Tomato Coulis 660 1,320 ml Water 3 6 g MAGGI Classic Beef Booster 230 460 g Pumpkin, chopped 400 800 g Canned butter beans, rinsed and drained 165 330 g Frozen spinach, thawed and drained 200 400 g SUSTAGEN Hospital Neutral Yield: 4480g/8960g Preparationtime: 15minutes Soups and Starters ServingSuggestion: ServewithParmesancheese andcrustybread.

Nutritionalanalysis Nutrient PerServe(448g) Energy 1460kJ Protein 21.1g Totalfat 11.3g -Saturatedfat 3.2g Carbohydrate 36.9g Sugars 24.6g VitaminD 0.9ug Sodium 923.0mg Potassium 1434.5mg Calcium 235.4mg • 21g protein per serve. 11

Creamy Spring Vegetable Soup Light and creamy, this soup is suitable for any season. 1/ Combine MAGGI Classic Crème Soup Base and MAGGI Classic Chicken Noodle Soup Mix with 500ml water and mix to a smooth paste. 2/ Bring remaining water to boil and whisk in prepared paste. 3/ Add carrots and red capsicum and return to the boil, stirring regularly.

Reduce heat and simmer until tender. 4/ Whisk together SUSTAGEN Hospital Neutral and extra water, then stir into soup with peas. Return to the boil and simmer 5 minutes before serving garnished with spring onions. Qty Unit Ingredient 10 serves 20 serves 100 200 g MAGGI Classic Crème Soup Base 110 220 g MAGGI Classic Chicken Noodle Soup 2 4 L Water 200 400 g Carrot, sliced 50 100 g Red capsicum, sliced 200 400 g SUSTAGEN Hospital Neutral 500 1000 ml Water, extra 100 200 g Frozen peas 100 200 g Spring onions, chopped Yield: 2353g/4706g Preparationtime: 10minutes Soups and Starters Alternative: CreamyChickenSoup: Omitvegetablesand replace1litreextrawater with1litremilk.

Nutritionalanalysis Nutrient PerServe(235g) Energy 647kJ Protein 7.5g Totalfat 1.6g -Saturatedfat 0.6g Carbohydrate 25.4g Sugars 13.4g VitaminD 0.9ug Sodium 592.8mg Potassium 500.0mg Calcium 133.7mg *Compared to standard recipe not using SUSTAGENHospital Neutral. • 8g protein per serve. • 97% more energy.* • 10 times more calcium.* 12

Curried Potato and Leek Soup A mildly spiced creamy soup with the sweetness of leek. 1/ Heat oil in a large pot, add leek and cook for 2-3 minutes. Stir in turmeric, cumin and coriander. 2/ Add water and MAGGI WHOLENESS Gluten Free Chicken Stock powder and bring to the boil.

3/ Gradually whisk in MAGGI Gluten Free Mashed Potato and bring to the boil, stirring regularly. Reduce heat to a simmer. 4/ Stir in NESTLÉ CARNATION Light & Creamy Evaporated Milk and gradually whisk in SUSTAGEN Hospital Neutral, reheat without boiling.

Qty Unit Ingredient 12 serves 24 serves 40 80 ml Olive oil 150 300 g Leek, sliced 5 10 g Ground turmeric 10 20 g Ground cumin 10 20 g Ground coriander 3.5 7 L Water 25 50 g MAGGI WHOLENESS Gluten Free Chicken Stock powder 350 700 g MAGGI Gluten Free Mashed Potato 375 750 ml NESTLÉ CARNATION Light & Creamy Evaporated Milk 350 700 g SUSTAGEN Hospital Neutral Yield: 4815g/9630g Preparationtime: 10minutes Soups and Starters ServingSuggestion: Servegarnishedwith crispbaconorchopped springonions. Nutritionalanalysis Nutrient PerServe(401g) Energy 1141kJ Protein 12.5g Totalfat 5.7g -Saturatedfat 1.9g Carbohydrate 42.2g Sugars 16.6g VitaminD 1.3ug Sodium 843.2mg Potassium 939.8mg Calcium 266.2mg *Compared to standard recipe not using SUSTAGENHospital Neutral.

• 13g protein per serve. • 70% more energy.* 13

Dutch Pea and Ham Soup A rich and smoky soup that’s perfect for Winter time. 1/ Combine MAGGI Classic Pea with Ham Soup and MAGGI Classic Potato & Leek Soup with 500ml water and mix to a smooth paste. 2/ Bring remaining water to boil and whisk in the paste. 3/ Add vegetables and simmer until tender. 4/ Gradually whisk in SUSTAGEN Hospital Neutral and return to boil. Simmer for 5 minutes. 5/ Serve garnished with cooked bacon. Qty Unit Ingredient 10 serves 20 serves 70 140 g MAGGI Classic Pea with Ham Soup 70 140 g MAGGI Classic Potato & Leek Soup 2 4 L Water 200 400 g Carrot, grated 150 300 g Parsnip, grated 200 400 g SUSTAGEN Hospital Neutral 100 200 g Bacon, chopped and cooked Yield: 2536g/5072g Preparationtime: 10minutes Soups and Starters ServingSuggestion: Addsomefrozenpeasfor somethingdifferent.

Nutritionalanalysis Nutrient PerServe(254g) Energy 764kJ Protein 9.9g Totalfat 4.8g -Saturatedfat 2.3g Carbohydrate 22.9g Sugars 11.5g VitaminD 1.0ug Sodium 538.0mg Potassium 454.1mg Calcium 134.5mg *Compared to standard recipe not using SUSTAGENHospital Neutral. • 10g protein per serve. • 70% more energy.* 14

FishCakeswithSweetTangySauce These moreish little fish bites are delicious as an entrée or pass-around. 1/ Combine fish, SUSTAGEN Hospital Neutral, MAGGI TASTE OF ASIA Red Curry Paste, MAGGI Fish Sauce, salt and sugar in a food processor and blend until fish is finely chopped and mixture is well combined. 2/ Combine fish mixture with spring onions and shape into fish cakes, allowing two per serve. 3/ Heat oil in a large pan and fry fish cakes in batches until golden brown on both sides, drain on absorbent paper and keep warm.

4/ Combine lime juice, MAGGI Fish Sauce, MAGGI Sweet Chilli Sauce, water and coriander for dipping sauce.

Serve with fish cakes. Qty Unit Ingredient 10 serves 20 serves 1 2 kg Firm white fish fillets, chopped 300 600 g SUSTAGEN Hospital Neutral 50 100 g MAGGI TASTE OF ASIA Red Curry Paste 10 20 ml MAGGI Fish Sauce 5 10 g Salt 5 10 g Sugar 5 10 g Cornflour 25 50 g Spring onions, chopped Oil, for frying 40 80 ml Lime juice 20 40 ml MAGGI Fish Sauce, extra 20 40 ml MAGGI Sweet Chilli Sauce 100 200 ml Water 10 20 g Coriander leaves, chopped Yield: 1300g/2600g Preparationtime: 20minutes Soups and Starters Alternative: Thesefishcakescanbemade usingwelldrainedcanned salmonortuna.

Nutritionalanalysis Nutrient PerServe(130g) Energy 1064kJ Protein 27.5g Totalfat 5.4g -Saturatedfat 1.6g Carbohydrate 23.0g Sugars 14.8g VitaminD 4.2ug Sodium 940.0mg Potassium 670.5mg Calcium 206.9mg *Compared to standard recipe not using SUSTAGENHospital Neutral. • 28g protein per serve. • 80% more energy.* 15