NUTREN MELON SHAKE. Cooking/Baking Time:

Transcription

1 NUTREN MELON SHAKE mins n/a 1L 1L (4 cups) cubed melon 250 ml (1 cup) water 24 scoops NESTLÉ NUTREN Diabetes Vanilla Shake Powder 1L (4 cups) crushed ice Make this in 2 batches Put half of each ingredient in a blender. Whip until fully combined. Transfer to a jug or individual tall glasses to serve.

2 BACON & BROCCOLI QUICHE 30mins 25-30mins 8 servings Pastry: 250ml (1 cup) flour 125 ml (½ cup) digestive bran 45 ml (3 Tbsp) butter 1¼ ml (¼ ml) salt 1 egg 45 ml (3 Tbsp) ice water Filling: 410g (1 tin) white beans, drained 250 ml (1 cup) broccoli florets, cut into small pieces 125 g (½ packet) lean bacon, chopped 1 large onion, peeled and finely chopped 3 eggs 100ml NESTLÉ NUTREN Diabetes, made up (2 scoops powder + 90ml water) 150ml plain yoghurt 2½ ml (½ tsp) mustard powder Salt and pepper to taste 125 ml (½ cup) mozzarella cheese 5 ml (1 tsp) parmesan cheese For the base: Rub together the flour, bran, butter and salt until the mixture resembles breadcrumbs. Combine egg and water. Add 15ml egg mixture at a time to the flour mixture and mix to form a soft dough. Add more flour if it becomes too sticky. Cover with plastic wrap and chill for 20mins. Roll out and line a greased pie dish with the pastry. For the filling: Preheat oven to 180 C. Drain the beans, mash finely and spread over the base of the pastry. Sprinkle the broccoli over the bean layer. Fry the bacon and onion without adding any oil to the pan. If it sticks add a little water and stir. Beat the eggs, made up Nutren and yoghurt together. Add the mustard powder and season to taste. Add the onion and bacon to the egg mixture and pour over the broccoli and beans. Sprinkle with the cheeses. Bake for 25-30mins or until filling is firm.

3 CHEESE & HERB SCONES 20-25mins 20mins 12 scones 250 ml (1 cup) self raising flour 7½ ml (1½ tsp) baking powder 375 ml (1½ cup) bran 1 apple, grated (with peel) 45 ml (3 Tbsp) butter 125 ml (½ cup) NESTLÉ NUTREN Diabetes made up (2 ½ scoops powder + 110ml water) 30 ml (2 Tbsp) water 60g mozzarella cheese, grated 10 ml (2 tsp) parmesan cheese 30 ml (2 Tbsp) fresh parsley, finely chopped 30 ml (2 Tbsp) fresh basil, finely chopped 5 ml (1 tsp) dried rosemary 30 ml (2 Tbsp) lite chutney Sift the flour and baking powder into a large bowl, stir in the bran and grated apple, lifting the mixture a few times with a spoon to incorporate air. Rub in the butter until mixture resembles breadcrumbs. Make a well in the centre and add the made up Nutren and water. Mix lightly with a knife, adding extra water if necessary, to make a soft dough. Turn the dough out onto a lightly floured surface and knead gently. Roll out to a rectangle about 1cm thick. Scatter half the cheese and all the herbs over the entire surface. Beginning from a long side, roll the dough up like a Swiss roll to make a thick sausage. Cut into 2cm slices to make little rounds. Place the rounds side by side on a greased baking tray, spread with chutney and sprinkle with the remaining cheese. Bake in a preheated oven at 200 C for 20mins or until golden brown. Do not bake too long as they will dry out. Serve hot or cold.

4 CORN FRITTERS WITH ROASTED TOMATO CHILLI JAM 20mins 1 hour 25mins 8 servings Roasted Tomato Chilli Jam: 760 g (4) medium tomatoes 200 g (2) small red onion, chopped finely 2 cloves garlic, crushed 3cm piece fresh ginger grated 125 ml (½ cup) lime juice 60 ml (¼ cup) brown sugar 3 small red chillies, chopped finely Corn Fritters: 320 g (2 cups) self raising flour 30 ml (2 Tbsp) digestive bran 5 ml (1 tsp) bicarbonate of soda 5 ml (1 tsp) paprika 375 ml (1½ cup) NESTLÉ NUTREN Diabetes made up (7 ½ scoops powder + 320ml water) 4 eggs, beaten lightly 660 g (4 cups) corn kernels 2 small red pepper, chopped finely 4 spring onions, sliced thinly 60 ml (¼ cup) fresh flat leaf parsley, finely chopped Salt & Pepper to taste For the Tomato Chilli Jam: Preheat oven to 220 C. Halve the tomatoes, place cut-side up on an oiled oven tray. Roast uncovered for 30mins, remove form oven and roughly chop tomatoes. Combine tomatoes with remaining ingredients in a small saucepan. Stir over low heat until sugar dissolves. Bring to the boil, simmer uncovered for about 40mins or till thickened. For the fritters: Sift the flour, bran, bicarb and paprika into a medium bowl. Make a well in the centre of the flour mixture, gradually whisk in combined made up Nutren and eggs until batter is smooth. Stir corn, red pepper, spring onion and parsley into batter. Season to taste. Pour small ladlefuls of batter onto heated lightly greased frying pan. Cook about 2mins each side or until fritter is browned lightly and cooked through. Remove from the pan and cover to keep warm. Repeat with remaining batter. Serve with baby spinach leaves and roasted tomato chilli jam.

5 COUNTRY-STYLE TUNA BAKE 15mins 1 hour 8 servings 250g durum wheat screw noodles 10 ml (2 tsp) canola or olive oil 2 onions, peeled and chopped 250g (1 punnet) sliced mushrooms 30 ml (2 Tbsp) flour 30 ml (2 Tbsp) tomato paste 250 ml (1 cup) NESTLÉ NUTREN Diabetes made up (5 scoops powder + 215ml water) Pinch of dried basil 2½ml (½ tsp) salt Freshly ground black pepper 340g (2 tins) tuna in brine, drained 120g low fat cheese, grated 20 ml (4 tsp) parmesan cheese Preheat oven to 180 C Cook the pasta in plenty of boiling, lightly salted water until just tender. Drain and set aside. Heat the oil and sauté the onions and mushrooms, stirring frequently. Blend in the flour and add the tomato paste. Mix in the made up Nutren, basil, salt and pepper. Continue stirring until mixture thickens. Combine with the cooked pasta and tuna. Pour the mixture into an ovenproof dish and sprinkle with the 2 cheeses. Bake in a preheated oven for 25-30mins.

6 CREAMY CHICKEN & MUSHROOM SOUP 15mins 20mins 8 large servings or 12 for a starter 375 ml (1½cups) oats 10 ml (2 tsp) canola or olive oil 3 medium onions, peeled and diced 2 clove garlic, crushed 125 ml (½ cup) dry white wine 760g (2 tins) NESTLÉ IDEAL Low Fat Evaporated Milk 2 chicken stock cubes 1260 ml(3 tins) water 4 chicken breasts, cooked and diced 500g (2 punnets) mushrooms, sliced Pinch of majorum or origanum Few drops of soya sauce In a dry saucepan, stir the oats over low heat until browned. Remove from the saucepan and set aside. Heat the oil in the saucepan and sauté the onion and garlic, stirring constantly until the onion becomes transparent. Stir in the browned oats, wine, Milk and stock. Add 3 tins of water, using the evaporated milk tin, swirling out the milk left over in the tin. Add the chopped chicken and mushrooms and simmer for 5-10mins, stirring to prevent the soup from scorching on the bottom of the saucepan. Add chosen herb and soya sauce to taste.

7 MEAT & BEAN PIE 30mins 20-25mins 6 servings Pie Filling: 5 ml (1 tsp) canola or olive oil 1 medium onion, peeled and chopped 400g lean mince 410g (1 tin) baked beans in tomato sauce 4 tomatoes, chopped 1-5tsp (5-25ml) MAGGI Chilli Sauce 1.25ml (¼ tsp) salt Pie Topping: 205 g (½ tin) white beans, drained 160 ml ( 2 / 3 cup) NESTLÉ NUTREN Diabetes made up (3 scoops powder + ½ cup water) 1 egg 250 ml (1 cup) flour 10 ml (2 tsp) baking powder Pinch of salt Preheat oven to 220 C. Heat the oil and fry the onion until soft, add the meat and fry till browned. Add the beans, tomatoes and chilli sauce. Season to taste. Simmer for 10-15mins. Add water if necessary. For the topping, mash the beans together with the made up Nutren and egg or blend in a food processor. Sieve the flour, baking powder and salt into the mashed bean mixture and mix well. Spoon the meat mixture into an ovenproof dish and spread the topping over the meat evenly. Bake for 20-25mins, until topping is golden brown and meat is bubbling.

8 NEW YORK CHEESECAKE 20mins 50mins 8-12 servings Crust: 250 ml (1 cup) diabetic biscuit crumbs 60 ml (4 Tbsp) butter, melted 60 ml (4 Tbsp) NESTLÉ NUTREN Diabetes Vanilla Shake Powder Cheesecake: 250 ml (1 cup) NESTLÉ Dessert Cream 15 ml (1 Tbsp) lemon juice 250 ml (1 cup) low fat cream cheese, softened 4 scoops NESTLÉ NUTREN Diabetes Vanilla Shake Powder 2 eggs 2 egg whites 30 ml (2 Tbsp) cornflour 5 ml (1 tsp) vanilla essence 500 ml (2 cups) strawberries, sliced Strawberry Sauce: 500 ml (2 cups) strawberries 15 ml (1 Tbsp) lemon juice 2 scoops NESTLÉ NUTREN Diabetes Vanilla Shake Powder For Crust: Combine biscuit crumbs, butter, and Nutren powder. Press onto bottom of pan - reserving 1 tablespoon of crumb mixture. Bake in preheated 170 C oven for 8 minutes. Cool on wire rack while preparing cheesecake. For Cheesecake: Sour the Dessert Cream with the lemon juice and set aside. Beat cream cheese and Nutren powder in mixing bowl until smooth and well combined. Mix in eggs, egg whites and cornflour. Fold in soured cream and vanilla until well combined. Pour mixture over baked crust. Sprinkle with sliced strawberries (some will sink during cooking). Bake in preheated oven minutes or until centre of cake is almost set. Remove cheesecake from oven; sprinkle with reserved crumbs. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely in the tin. Cover and refrigerate before serving. Strawberry Sauce: Process strawberries in food processor or blender until smooth. Stir in lemon juice and Nutren. Refrigerate until serving time, serve poured over slices of cheesecake.