A month of meals - developing a menu

tracey12_2

There is a good recipe list at the start of October grocery challenge.

A few recipes from there that could be adapted are:-

Cowboy hash
Chicken and broccoli bake
Fish pie
Lentil shepherds pie
Moussaka
Tuna and pasta bake (maybe add extra liquid e.g passata to blend down).

HTH

Tracey

JayJay14

If soups and the like need to be thickened a little then this might help

http://www.mysupermarket.co.uk/asda-compare-prices/Flour/McDougall_Instant_Thickening_Granules_170g.html

It's made from potato starch and you just sprinkls in like gravy granuals - it can be used for sweet or savoury dishes so shouldn't affect the taste much.

rachbc

sausage casserole
sausage pasta
pasta with bacon and tomato sauce
cottage pie
fish pie
chicken and veg pie (topped with scalloped pots as a change from mash)
pasta and meatballs
chicken sage and onion tray bake (pots, onion wedges, chicken thighs and sage all roasted together)
keema and rice
sausage mash and onion gravy
mac cheese/ pasta bake
tuna bolognese
fish cakes
pasta with creamy ham and mushroom sauce

pimpom

I work in a similar set-up; cooking for 4 and staff with 2 ladies needing their food blended.

A couple of things on our menus:
-Fish pie
-Shepherds pie
-Lasagne
-Fish with potato and parsley sauce
-Turkey crumble (fry turkey, leeks, celery, onions, mushrooms, carrots, tinned tomatoes. Then into oven dish and top with crumble (or mash) + bake for 30mins)
-Quiche/flan
-Chicken + mushroom taglitelle with crème fraiche

And lunches rotate between:
-Soups
-Ravioli
-Macaroni Cheese
-Jacket potatoes (minus the skin)

We tend to try and make things with lots of sauce otherwise its very easy to end up with something too dry.

We are currently looking for some new meals as well so will be keeping an eye on this thread as well
Hope that helps

Penelope_Penguin

Steve-o wrote: »

Soups are a funny one, in that most are too thin for the person needing the modified menu. They usually end up being thickened with bread crumbs, which then detracts from the soup's flavour a little

I make a lot of HM soup, from scratch, and most of them are thick I find that if you puree the soup, rather than sieving, the vegetable matter thickens the soup. If you need it thicker, without affecting the taste, you could add potato, pasta, or barley.

westlothianlass

Hi ,
I manage a service for a number of people who require puree'd or blended meals .
The most successful things for us are
sausage casserole
Shepherds pie,
fish without batter,
veg curries/chilli's,
chicken dishes in sauce,
baked potatoes with soft fillings such as tuna, egg mayo,
mince in all its guises, mince and tatties, bolognese, lasagne,
pasta with cheese or tomato based sauces,
traditional stews, with mash and dumplings.
We also have some gravy or sauce available most days to make it easier to get a smooth consistency, and with puddings adding yogurt or cream helps.


I would stay away from any veg with a skin such as peas and beans as they don't puree well, with the skin of the pea/bean staying put, So we just serve them at the side for those that like/can manage them.
Hope that helps, i'm on a day off so my work brain has switched off but if i think of anything else i will post later.
good luck gathering ideas
x

Steve-o

JayJay14 wrote: »

If soups and the like need to be thickened a little then this might help

http://www.mysupermarket.co.uk/asda-compare-prices/Flour/McDougall_Instant_Thickening_Granules_170g.html

It's made from potato starch and you just sprinkls in like gravy granuals - it can be used for sweet or savoury dishes so shouldn't affect the taste much.

I've been experimenting with this over the last couple of days, with mixed results (soup the consistency of Play Dough was fun ). It looks promising, and doesn't effect the taste as much as bread - a tin of soup needs 3 slices worth of breadcrumbs to get a good texture.

LameWolf

Hi Steve-o; good luck with this project.:o

Fwiw, one of my standard soups is made by browning onion in the saucepan, adding a tin of chopped toms, 6 oz of peeled and sliced spuds, a veggie Oxo (I'm vegetarian) and 1 pint water. Simmer 30 mins, add any seasonings according to the diners' taste, and blitz the lot in a food processor before serving. If the diners like garlic, you can put that in when you brown the onion, too.

It comes out lovely and thick (for a soup, iyswim) and is a favourite with Mr LW. It's also amazingly easy to do, even when I'm having a rough day (I have lupus).

The amount I've quoted does us two for one dinner; I have a tiny appetite and Mr LW could eat for England;:D but if there's any left over, it's fine heated up in the microwave the next day.:o

HTH.:o