PASTA & RICE RECIPES - Low Protein Connect · 2016-06-16 · vi 60 secs 100°C Chef’s tips for cooking the perfect low protein pasta or rice Make sure the water is boiling vigorously

1

AS PART OF A LOW PROTEIN DIET

PASTA & RICE RECIPES

2

Contents

Introduction ii

LoprofinproductsandHomeward Metabolics&Specialisthomedeliveryservice iii

Glossary iv

ProblemSolving v

Chef’stipsforcookingtheperfectpastaandrice vi

Chef’stipsforreheatingpastaandrice vii

Recipes:

Perfect Pesto 1

Macaroni Cheese 2

Vegetable Cannelloni 3

Vegetable Tagine 4

Vegetable Bolognese 5

White Sauce & Cheese Sauce 6

Butternut Squash Stroganoff 7

Creamy Mushroom Lasagne 8

Vegetable Lasagne 9

Ratatouille Lasagne 10

Butternut Squash Lasagne 11

Lemon & Pangrattato Spaghetti 12

Mushroom & Broccoli Pasta Bake 13

Creamy Tomato Pasta Bake 15

Chilli Pepper Pasta 16

Coronation Style Pasta Salad 17

Vegetable Korma 18

Vegetable Paella 19

Italian Leek & Mushroom Risotto 20

Plain Rice Pudding 21

Eastern Rice Pudding 22

Rice Vegetable Cutlets 23

ii

IntroductionLoprofin Pasta range is made in Italy; we have many different types to add variety to mealtimes.

Pasta and rice can be served as a hot main meal or cold in a delicious salad. Rice can also be used to make risotto or sweet desserts.

In this booklet we will introduce you to the basic recipes, passing on tips from our expert low protein chef.

Don’t worry if you don’t get it right first time! Take a look at the problem solving guide and soon you’ll be making perfect pasta and rice dishes.

We hope you enjoy these recipes with our Loprofin products and look forward to hearing how you get on.

Best wishes,

TheNutriciaMetabolicTeam

iii

All Loprofin items are available for freedelivery from Nutricia Homeward Metabolic & Specialist*

If you would like to register for free home delivery, please contact us on...

0800 093 3675 (Free from landline)0333 003 2975 (Cheaper from mobile)

Available Monday–Friday 8am–8pm; Saturday 9am–1pm A translation service is available for non-English speaking patients.

Or email the team: [email protected]

*This service is currently available in Northern Ireland and the UK only.

iv

Glossary

Simmer Heating the water until it is just below boiling point and bubbling gently

Rollingboil When the liquid is boiling and does not stop or slow when stirred

Parboiled Partly cooked by boiling

Tsp Teaspoon

Tbsp Tablespoon

v

Problemsolving

Making low protein pasta is not always easy. Here is our advice for cooking pasta just right.

PROBLEM SOLUTION

Pastastickingtogether

1.Make sure the water is boiling when the pasta is added, otherwise it will settle on the base of the pan

2. Add a little oil to the cooking water. This will lightly coat the pasta, helping to prevent it from sticking further

3. Stir the pasta for a few seconds when added to the cooking water; the pasta cools the water so it is essential to stir the pasta until the water returns to the boil

4. Stir the pasta occasionally during cooking

5. Keep the water at a steady boil during cooking. The boiling water keeps the pasta moving and separate during cooking

Toosoft/breaking

1. Pasta cooked for longer than the recommended time; make sure the pasta is cooked for the time specified on the packet

2. Pasta was not drained immediately after cooking; drain it from the water as it will continue to cook even if removed from the heat

Soggymess–pastaclumpedtogether

1. Insufficient water was used to cook the pasta. This means the pasta does not have enough room to expand. As a rough guide, use ½ litre (1 pint) water to 50g pasta

2. Pan too small: Use a larger pan to fit sufficient water. Always use a large pan, even though it might appear too big for the amount of pasta. Remember, during cooking pasta will double in size and needs room to move in the water

vi

60secs

100°C

Chef’s tips for cooking the perfect low protein pasta or rice

Add a little oil to the pan.Make sure the water is boiling vigorously.➊ ➋

Drain the pasta or rice straight away.➎

Rinse thoroughly with cold water to stop it sticking together.

➏

Add the low protein pasta or rice and stir for 1 minute until the water is brought back to the boil. Check the product packaging for cooking time.

➌Occasionally stir the pasta during cooking to stop it sticking together. If cooking rice, stir it every couple of minutes as it is more likely to stick.

➍

vii

90secs

Chef’s tips for reheating pasta and rice

Place the cooked pasta or rice into a sandwich bag with 1 tsp olive oil and herbs of your choice (optional).

Run the oil around the pasta or rice in the bag.You could now freeze it for later use.To cook from frozen, let it defrost then follow steps 3–4 below.

Heat in the microwave for 1½ minutes.

Serve.

Please note: If you are storing pasta or rice in the fridge, place in an airtight container and eat within four days.

➊

➋

➌

➍

*Please check the protein levels on food labels.

1

Ingredients(Serves6):100g fresh flat leaf parsley150g fresh basil3 garlic cloves3 medium onions1 (170g) can tomato purée*50–60g butter (at room temperature)60ml olive oilSalt and pepperPinch of sugar

Method:1. Simply place all the ingredients into a food processor and blend

until smooth.2. Serve with freshly made Loprofin pasta, or serve on Loprofin bread

or on low protein crostini.

PerfectPesto 0 exchanges


2

MacaroniCheese 1 exchange per serving

Ingredients(Serves4):200g Loprofin Macaroni Elbows1 tbsp cooking oil½ jar white lasagne sauce*60g of low protein cheese* e.g. Violife cheese25g Loprofin Part Baked Sliced Loaf or Loprofin Part Baked Bread Rolls (made into breadcrumbs)Salt and black pepper to taste

Oventemperature: 200°C/400°F/Gas Mark 6

Method:1. Fill a saucepan three quarters full with water, bring to the boil and

add the Loprofin Macaroni Elbows, oil and salt to the pan.2. Return to the boil (stirring) and cook for 8–10 minutes, stirring

occasionally to prevent the pasta from sticking together. When the pasta is cooked drain well.

3. Once drained, place the cooked pasta back into the saucepan and stir in the white lasagne sauce.*

4. Season with salt and black pepper to taste and add 30g of low protein cheese to the mixture; continue stirring for a few seconds until thoroughly blended.

5. Spoon the pasta and sauce into an ovenproof dish, levelling the surface.

6. Combine the remaining low protein cheese with the breadcrumbs and sprinkle evenly over the top of the pasta.

7. Place the dish in a preheated oven for 15–20 minutes, until the top is golden brown.

3*Please check the protein levels on food labels.

Ingredients(Serves4):1 garlic clove, crushed100g carrots, finely sliced1 red pepper, chopped75g mushrooms, chopped1 red onion, chopped1 tbsp olive oil500g passata*50g broccoli, choppedHandful of fresh basil leaves475g white lasagne sauce*Salt and pepper, to tasteLoprofin Lasagne Sheets x 6

Crushed Quavers* (½ exchange per bag) or 30g of Low Protein cheese* e.g. Violife cheese

Oventemperature: 200°C/400°F/Gas mark 6

Method:1. Heat the olive oil in a large pan

and fry the onion and garlic until soft, but not coloured.

2. Add the carrots and cook for 5 minutes.

3. Add the peppers and cook for a further 5 minutes.

4. Stir in the mushrooms and passata* and bring the mixture to the boil.

5. Add the broccoli and basil and simmer for 5 minutes or until the vegetables are tender.

6. Whiz the vegetables in a food processor in batches, until they are finely chopped.

7. Return the vegetable bolognese to the saucepan to warm through.

8. Soak the Loprofin Lasagne sheets in boiling water for 10 minutes, until they are soft.

9. Remove the sheets from the water.

10. Place a spoon of mixture into the centre of the Loprofin Lasagne sheet and start to roll from the outside, until it resembles a tube. Place in a lasgane or baking tray.

11. Repeat this step until you have filled the entire tray.

12. Pour over the white lasagne sauce* and crushed Quavers* or low protein cheese and bake in a pre heated oven for 30 mins.

13. Serve piping hot.

VegetableCannelloni 0 exchanges


Ingredients(Serves4):2 medium onions, chopped2 medium carrots, chopped1 medium butternut squash, chopped2 tins of tomatoes1 tbsp of tomato purée*4 cloves garlic, crushed2 tsp ginger, grated3 tsp cumin seeds (toasted in a dry pan and crushed)1½ tsp coriander seeds (toasted in a dry pan and crushed)½ cinnamon stick/1 tsp ground cinnamon2–3 tbsp honey1 tbsp olive oilSalt and pepper, to taste

Method:1. Heat the olive oil in a large pan, add the garlic, onions, ginger and

spices. Season with salt and pepper.2. Cover the pan with a lid and cook over a low heat for 10 minutes

or until the onion has softened.3. Add the carrots, butternut squash, tomatoes, tomato purée* and

honey and stir to combine.4. Cover the pan and cook for an hour, stirring occasionally.5. After the first hour, remove the lid and cook for a further 20–30

minutes on a very gentle heat, until the tagine has thickened and the vegetables are tender.

6. Season to taste.

Servingsuggestion: Loprofin Rice, lemon/lime wedge.

VegetableTagine 0 exchanges

5

Ingredients(Serves2):1–2 tbsp olive oil1 small carrot, finely chopped1 small onion, finely chopped1 clove of garlic, crushed½ small red pepper, finely chopped3 mushrooms, finely chopped1 piece of celery, finely chopped1 x 400g tin of chopped tomatoesSalt and black pepper to taste

1 tbsp fresh basil leaves, chopped (or ½ tsp dried basil)200g Loprofin Spaghetti

Method:1. Heat the oil in a medium pan;

fry the onion and garlic for 2–3 minutes, until soft.

2. Add the remaining chopped vegetables and cook for a further 3–4 minutes.

3. Add the tinned tomatoes, salt, pepper and basil – simmer for 15–20 minutes until the vegetables are soft.

4. Add the Loprofin Spaghetti, salt and olive oil to a saucepan ¾ full with water. Make sure the water is boiling vigorously.

5. Add the Loprofin Spaghetti and stir for 1 minute until the water is brought back to the boil. Check the product packaging for cooking times.

6. Stir the Loprofin Spaghetti every couple of minutes as it is more likely to stick.

7. Drain Loprofin Spaghetti straight away.

8. Rinse thoroughly with cold water to stop it sticking together, set to one side.

9. Reheat the Loprofin Spaghetti and serve with the fresh bolognese sauce.

Chef’stip:Cover the saucepan when simmering your sauce to help intensify the flavour

VegetableBolognese 0 exchanges


6

Ingredients(Serves2):50g butter40g Loprofin Mix250ml Sno-ProFor cheese sauce add 17g Quavers*, crushed or 30g low protein cheese* e.g. Violife cheese

Method:1. Melt the butter in a pan and gradually add the Loprofin Mix,

stirring occasionally.2. Stir over a gentle heat for 2–3 minutes to make a smooth paste.3. Remove from the heat and gradually add the Sno-Pro.4. Bring to the boil and cook for a further 2-3 minutes, stirring

continuously, add in the Quavers* or the low protein cheese* to give a cheesy flavour to the sauce.

5. This sauce can be used to make low protein lasagne or can be served over vegetables, such as cauliflower.

WhiteSauce&CheeseSauce 0 exchanges


7

Ingredients(Serves4):75g butter1 tsp garlic, crushed1 large onion, chopped200g portobello mushrooms, sliced100g red pepper. chopped150g butternut squash, chopped350ml vegetable stock*350ml Sno-Pro4 tbsp Loprofin Mix

1 tbsp fresh parsley, choppedSalt and pepper, to taste

Method:1. Melt the butter in a large, heavy frying pan over a medium heat.2. Add the onion, pepper, butternut squash and garlic, stirring until

the vegetables have softened.3. Turn the heat up to medium-high and add the mushrooms. Cook

until the they are softened and browned.4. Transfer the vegetables to a bowl and set aside.5. In the same pan, add the vegetable stock* and stir. Bring the stock

to the boil and cook until the stock has reduced by one-third.6. Reduce the heat to low and return the vegetables to the pan.7. In a small bowl, mix the Sno-Pro with the Loprofin Mix to create

a paste.8. Remove the pan from the heat and add the paste to the pan

and stir.9. Return the pan to the heat and continue to cook until the sauce

thickens.10. Stir in the parsley and season to taste with salt and pepper.11. Serve with Loprofin Pasta or Loprofin Rice.

ButternutSquashStroganoff 0 exchanges


8

CreamyMushroomLasagne 0 exchanges

Ingredients(Serves4):50g onion or leeks, sliced4 tsp olive oil1–2 garlic cloves, crushed225g mushrooms, sliced1 packet Loprofin Lasagne1 jar white lasagne sauce*17g packet Quavers*, crushed or 30g low protein cheese* e.g. Violife cheese (optional)

Oventemperature: 200°C / 400°F / Gas Mark 6

Method:1. Heat the oil in a pan. Add the garlic, leeks and/or onions and

fry for 2–3 minutes.2. Add the mushrooms and continue to fry for a further 2–3 minutes

until the mushrooms are soft.3. Spoon approximately one third of the mushroom mixture over

the base of an ovenproof dish and cover with a layer of lasagne sheets, then cover with a layer of white sauce.*

4. Repeat the layers, finishing with Loprofin Lasagne sheets, then cover with white sauce* and for the top layer cover with Loprofin Bread Crumbs or low protein cheese to finish.

5. Cover with aluminium foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes. Allow the lasagne to rest a little before serving.

6. Serve with winter salad.

9 *Please check the protein levels on food labels.

Ingredients(Serves4):1 tbsp vegetable oil200g assorted diced vegetables of your choice400g tomato and onion sauce* or 400g tinned tomatoes100ml vegetable stock*2 x 200ml cartons Sno-Pro25g butter25g Loprofin MixSalt and pepper to taste9 x sheets of Loprofin Lasagne1 tbsp fresh herbs, chopped1 dry bay leaf

1 x 17g bag of Quavers*, crushed or 30g low protein cheese* e.g. Violife cheese

Oventemperature: 200°C/400°F/Gas Mark 6

Method:1. Heat the oil and fry the

vegetables, herbs and bay leaf in a covered pan over a moderate heat for 3 minutes, stirring occasionally.

2. Stir in the tomato and onion sauce* (or tinned tomatoes) and stock and gently reheat whilst preparing the sauce.

3. In a separate pan gently melt the butter and add the Loprofin Mix; stir together before adding the Sno-Pro, then whisk.

4. Bring to the boil, stirring briskly to achieve a smooth sauce, adjust seasoning to taste; add

the crushed Quavers.* or low protein cheese.*

5. Spoon approximately one third of the vegetables and tomato sauce over the base of an ovenproof dish and cover with a layer of lasagne sheets, cover with a layer of white sauce

6. Repeat the layers, finishing with lasagne sheets, then cover with white sauce.

7. Place the lasagne in a preheated oven for 25 minutes, until the top is golden brown. If desired, sprinkle with chopped fresh herbs before serving with a crisp salad.

Chef’stip:Cover the saucepan when simmering your sauce to help intensify the flavour

VegetableLasagne 0 exchanges


Ingredients(Serves4):1 jar white lasagne sauce*2 cans ratatouille*2–3 tbsp vegetable stock*1 packet Loprofin Lasagne3 tbsp Loprofin Breadcrumbs or 1 x 17g bag of Quavers,* crushed or 30g low protein cheese* e.g. Violife cheese


Method:1. Mix ratatouille and stock together in small bowl.2. Place 2–3 tbsp of the ratatouille mix into ovenproof dish.3. Cover with Loprofin Lasagne sheets and a layer of white sauce.

Repeat twice more, ending with a layer of white sauce.4. Sprinkle with breadcrumbs or crushed Quavers* or low protein

cheese.* Bake for 40–45 minutes until golden brown and the Loprofin Lasagne sheets are soft.

RatatouilleLasagne 0 exchanges


11

Ingredients(Serves4):1 medium butternut squash, cut into 1 inch chunks½ tsp black pepper and salt25g (1oz) butter2 tbsp olive oil1–2 medium onions, slicedPinch of sugar1 packet Loprofin Lasagne¼ tsp nutmeg1 jar white lasagne sauce*Loprofin Sliced Loaf or Rolls made into breadcrumbs

1 x 17g bags of Quavers,* crushed or 30g low protein cheese,* e.g. Violife cheese


Method:1. Toss the butternut squash with

1 tbsp olive oil, salt and black pepper.

2. Spread out on a baking tray and roast for 35–45 minutes in a pre-heated oven, turning once or twice, until butternut squash is browned and fork-tender. Remove from the oven and turn oven temperature down to 175°C/ 350°F/Gas Mark 4.

3. Fry the onions in the butter on a high heat. Add a pinch of sugar and reduce heat to medium/low. Continue cooking onions until they become very soft and golden brown, stirring occasionally (about 15–20 minutes). Set aside.

4. Mash or process the butternut squash until smooth. Add the nutmeg.

5. Spoon approximately one third of the butternut squash and onion mixture over the base of an ovenproof dish and cover with a layer of lasagne sheets, then cover with a layer of white sauce.*

6. Repeat the layers, finishing with white sauce* and for the top layer cover with Loprofin breadcrumbs or low protein cheese/Quavers.

7. Cover with aluminium foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes. Allow the lasagne to rest a little before serving.

ButternutSquashLasagne 0 exchanges


12

Ingredients(Serves4):4–8 tbsp olive oil3 garlic cloves, peeled and thinly sliced3 dried red chillies, crumbledSea salt and ground black pepperZest and juice of 2 lemons400g cooked Loprofin SpaghettiSmall bunch flat-leaved parsley, finely choppedPangrattato:

250ml olive oil10 garlic cloves, peeled and kept whole1 Loprofin Sliced Loaf (at least day old, bottom crust removed, made into coarse crumbs)

Method:1. To make pangrattato, heat the oil in a small frying pan and add the

garlic. Cook over a medium heat until golden brown, then discard garlic. Add half the breadcrumbs to the pan. Cook until crisp and golden. Remove and place on kitchen paper. Add the remaining breadcrumbs and repeat (you may need a little more oil). Set to one side.

2. In a separate saucepan heat 4tbsp of olive oil and gently fry the cloves of sliced garlic until it begins to colour. Add one-third of the chilli, the lemon juice and black pepper.

3. Add the Loprofin Spaghetti to the sauce. 4. Serve on individual plates and sprinkle with remaining chilli,

parsley, lemon zest and generous amount of pangrattato (breadcrumbs).

Lemon&PangrattatoSpaghetti 0 exchanges

13

Ingredients(Serves4):4 tsp olive oil1–2 garlic cloves, crushed225g (8oz) mushrooms, sliced50g (2oz) broccoli, chopped into small florets**150g (6oz) Loprofin Fusilli or Loprofin Penne1 jar white lasagne sauce*Salt and pepper to tasteCrumbleTopping:

50g (2oz) Loprofin Mix25g (1oz) butter, cut into small pieces25g (1oz) breadcrumbs from Loprofin Part Baked Sliced Loaf or Loprofin Part Baked Rolls30g low protein cheese*1 tsp dried mixed herbs1 tsp saltBlack pepper to taste

Method:1. Add the Loprofin Penne or Fusilli pasta, salt and olive oil

to a saucepan ¾ full with water. Make sure the water is boiling vigorously

2. Add the low protein pasta and stir for 1 minute until the water is brought back to the boil. Check the product packaging for cooking times

3. Occasionally stir the pasta during cooking to stop it sticking together

4. Drain the Loprofin pasta straight away.5. Rinse thoroughly with cold water to stop it sticking together

Mushroom&BroccoliPastaBake 0 exchanges

14

6. Meanwhile, heat the oil in a pan. Add the garlic and onions and fry for 2–3 minutes

7. Add the mushrooms and continue to fry for a further 2–3 minutes until the mushrooms are soft. Add the white lasagne sauce* to this mixture and season to taste. Set to one side

8. Steam the broccoli florets in a sauce pan for 5–10 minutes until al dente. Then add them to the mushroom mixture. Stir the cooked Loprofin pasta through this mixture

9. Meanwhile, prepare the topping: Place the Loprofin Mix with the remaining topping ingredients in a bowl. Rub in the butter until the texture resembles fine breadcrumbs

10. Transfer the prepared vegetable and pasta mixture to a large ovenproof gratin dish. Sprinkle the crumble topping evenly over the surface

11. Bake in a preheated oven for 15–20 minutes, until the crumble is lightly browned.

* Please check the protein levels on food labels.

** Broccoli if eaten in large amounts will need to be counted as an exchange. There is 25g of broccoli per portion in this dish which can be taken freely but if more than one portion is eaten at a sitting, it would need to be counted as an exchange.


15

Ingredients(Serves4):Forthesauce:

400g fresh tomatoes (chopped) or a can of chopped tomatoes1 garlic clove, crushed2 tbsp olive oil½ tsp sugar3–4 basil leaves, chopped (or 1 tbsp chopped parsley)½ jar of white lasagne sauce*150g Loprofin Penne

Forthetopping:50g (2oz) breadcrumbs made from Loprofin Part Baked Sliced Loaf or Loprofin Rolls17g packet of Quavers* (crisps), crushed or 30g of low protein cheese*

Method:1. Add the Loprofin Penne pasta, salt and olive oil to a saucepan ¾

full with water. Make sure the water is boiling vigorously.2. Add the low protein pasta and stir for 1 minute until the water

is brought back to the boil. Check the product packaging for cooking times.

3. Occasionally stir the Lorprofin Penne pasta during cooking to stop it sticking together.

4. Drain the pasta straight away.5. Combine the cooked pasta with the sauce.6. Mix together the breadcrumbs and crushed Quavers/low protein

cheese.*7. Sprinkle the crumbs over the pasta and sauce mixture to cover

completely. Bake for 15 minutes in a preheated oven until the crumbs are golden brown. Serve hot.

CreamyTomatoPastaBake 0 exchanges


16

Ingredients(Serves1):75g (3oz) Loprofin Spaghetti, cooked1 tbsp cooking oil1 tsp salt75g (3oz) red pepper75g (3oz) yellow pepper75g (3oz) green pepper1 red chilli2 garlic cloves (skin on)2 plum tomatoes6–7 fresh basil leaves3 tbsp olive oilSalt and pepperExtra basil leaves, to garnish

Method:1. Cut the peppers, tomatoes garlic and chilli in half and place on a

baking tray skin side up along with the garlic cloves.2. Place the baking tray under a preheated grill for a few minutes.3. Transfer the vegetables to a sandwich bag, and seal. This will help

sweat off the skins.4. Remove the skins from the peppers, chilli, garlic and tomatoes,

then place in a food process for 1 minute or mash all of the vegetables together, with the basil leaves and olive oil, to give a chunky sauce.

5. Transfer the mixture to a saucepan, then add the cooked Loprofin Spaghetti. Place over a low to moderate heat for approximately 5 minutes until heated through.

6. Season with salt and pepper.

ChilliPepperPasta 0 exchanges


17

Ingredients(Serves1):100g Loprofin Penne or Fusilli1 tomato, finely chopped100g cucumber, finely choppedPinch of fresh coriander½ pepper (any colour)¼ tsp curry powder¼ tsp garlic purée15g sultanas (optional)4 tbsp salad cream*1 tbsp salt and pepper2 tbsp olive oil

Method:1. Add the Loprofin pasta, salt and olive oil to a saucepan ¾ full with

water. Make sure the water is boiling vigorously2. Add the low protein Pasta and stir for 1 minute until the water

is brought back to the boil. Check the product packaging for cooking times.

3. Occasionally stir the pasta during cooking to stop it sticking together.4. Drain the Loprofin pasta straight away.5. Rinse thoroughly with cold water to stop it sticking together, place

to one side6. Mix all the ingredients together in a bowl. 7. Pour in the drained pasta and mix through the salad cream* dressing. 8. Serve with Loprofin wraps or bagels (recipes can be found in the

lunch recipe book.

CoronationStylePastaSalad 0 exchanges


18

Ingredients(Serves4):150g (6oz) green peppers, sliced1 tsp mustard seeds*100g (4oz) carrots, peeled and sliced80g (3oz) sweet potatoes, parboiled and chopped¼ tsp cumin powder25–50g (1–2oz) parsnips, parboiled and choppedPinch coriander powder1 small onion, peeled and chopped1 tbsp creamed coconut*2 tbsp garam masala

½ green chilli, chopped3 tbsp olive oilFresh ginger, peeled and grated1 garlic clove, peeled and chopped300ml hot water

Method:1. In a large pan heat the oil over a medium heat setting. To check

that the oil is hot enough, sprinkle in a few mustard seeds*, if they pop the oil is ready. Add the remainder of the mustard seeds and the onion. Fry for a couple of minutes, then add the chilli, garlic and ginger and fry for 1 minute.

2. Add the garam masala, salt, cumin and coriander powder to the pan for a further minute.

3. Add the carrots, then add the peppers after a further 2 minutes.4. Cook for another minute and finally add the parsnip and sweet

potatoes.5. Mix in the creamed coconut* and 300ml of hot water. Cover with

a lid and simmer on very low heat for about 5 minutes or until the sauce is thick.

6. Serve immediately with Loprofin Rice.

VegetableKorma 0 exchanges


19

Ingredients(Serves2):1 tbsp olive oil½ onion, finely chopped1 garlic clove, crushed50g (2oz) celery, finely chopped25g (1oz) red pepper, finely chopped25g (1oz) yellow pepper, finely chopped½ courgette, finely chopped100g (4oz) Loprofin Rice400ml vegetable stock*1 tsp paprika½ tsp turmeric2 tbsp tomato purée*1 small tin chopped tomatoesPinch of cayenne pepper (optional)1 tbsp fresh parsley, finely chopped

Method:1. In a large pan, heat the oil and fry the onion and garlic for 2–3 minutes.2. Add the celery, peppers and courgette and cook for a further

4 minutes.3. Add the Loprofin Rice, vegetable stock*, chopped tomatoes and

tomato purée* and stir in the turmeric, paprika and cayenne pepper if desired. Bring to the boil and then reduce the heat to a simmer

4. Cook for 20–25 minutes until the rice is tender. If the pan dries out, add a little more stock or water.

5. Stir in the parsley just before serving.

VegetablePaella 0 exchanges


20

ItalianLeek&MushroomRisotto 0 exchanges

Ingredients(Serves1):25g unsalted butter1 tbsp olive oil½ onion, finely chopped1 clove garlic, finely chopped1 leek (white only), chopped50g chestnut mushrooms, chopped100g Loprofin Rice350ml hot vegetable stock*1 tbsp parsley, choppedSalt and freshly ground black pepper

Method:1. Heat the butter and oil in a saucepan over a medium heat.2. Add the onion, garlic, leek and mushrooms and fry for 2 minutes,

until soft.3. Add the Loprofin Rice to the pan and stir for a further minute.4. Add stock* and stir well, bringing to the boil.5. Reduce heat, cover and simmer for 15 minutes – stir frequently

during cooking to prevent the rice sticking to the pan.6. During cooking, check the stock is not reducing too much; add a

little extra if the risotto becomes to dry.7. Season to taste with salt and freshly ground black pepper.8. Spoon onto a warm serving plate and sprinkle with parsley.

Chef’stip: Add 50ml Sno-Pro at Step 4 to make the risotto creamy

21

Ingredients(Serves4):900ml Sno-Pro* (1½ exchanges)50g Loprofin Rice25g brown sugar15g butter

Method(usingtheoven):1. Place rice in a large

greased ovenproof dish and stir in the Sno-Pro and sugar.2. Sprinkle the top with ground nutmeg and scatter the cubes of

butter along the top.3. Bake at 150°C/300°F/Gas Mark 2 for 2 hours.

Method(usingthemicrowave):1. Place all the ingredients in a large bowl suitable for the microwave.2. Heat for 6 minutes, stirring occasionally.3. Remove from the microwave. Pour into an ovenproof dish and

brown lightly under a hot grill.4. Pour into an ovenproof dish and brown lightly under a hot grill.5. Serve piping hot.

PlainRicePudding 1½ exchanges per full recipe



22

Ingredients(Serves4):900ml Sno-Pro* (1½ exchanges)2 tbsp creamed coconut*, (2 exchanges)½ tsp ground cinnamonPinch of ground cloves75g Loprofin Rice30g sultanas50g mixed peel* and chopped cherries25g brown sugar25g cubed butter1 tsp nutmeg

Method(usingtheoven):1. Place the rice in a large greased ovenproof dish and stir in the

Sno-Pro, sugar, creamed coconut*, fruit, mixed peel* and spices.2. Sprinkle the top with ground nutmeg and scatter the cubes of

butter along the top. 3. Bake at 150°C/300°F/Gas Mark 2 for 2 hours.4. Serve hot.

Method(usingthemicrowave):1. Place all the ingredients in a large bowl suitable for the microwave,

apart from the mixed peel* and chopped cherries leave these to one side.

2. Heat for 6 minutes, stirring occasionally, until the creamed coconut* has dissolved.

3. Remove from the microwave add the fruits and continue to heat for a further 2 minutes. Pour into an ovenproof dish and brown lightly under a hot grill.

4. Serve piping hot.

EasternRicePudding 1 exchange per serving


23

Ingredients(Serves2):100g (4oz) Loprofin Rice100g (4oz) white cabbage, finely chopped100g (4oz) carrot, finely chopped50g (2oz) celery, thinly sliced50g (2oz) leek, thinly sliced60g (2½oz) low protein breadcrumbs (made using Loprofin Part Baked Sliced Loaf)2 tsp Loprofin Egg Replacer

1 tbsp margarine1 tbsp salt and pepper100ml olive oil

Method:1. Rinse the Loprofin Rice under

cold water to remove the starch. 2. Add the Loprofin rice, salt and

olive oil to a saucepan ¾ full with water. Make sure the water is boiling vigorously.

3. Add the Lorprofin Rice and stir for 1 minute until the water is brought back to the boil. Check the product packaging for cooking time.

4. Stir the Loprofin rice every couple of minutes as it is more likely to stick.

5. Drain rice straight away. Rinse thoroughly with cold water to stop it sticking together, set to one side.

6. In a separate pan, add the chopped white cabbage, carrot, celery and sliced leeks. Add 1 tbsp of margarine and 100ml of water. Stir continuously and cook until the vegetables are soft.

7. Once the vegetables are cooked, allow them to cool down and place them in a bowl. Add the cooked rice, salt, pepper, Loprofin Egg Replacer and mix together.

8. Using a spoon, shape the mixture in circular shapes and then cover the cutlets in the low protein breadcrumbs.

9. Heat olive oil in a frying pan and fry the cutlets on both sides until golden brown and crispy.

RiceVegetableCutlets 0 exchanges

Notes

Notes

Notes

For more information contact your dietitian or visit www.lowproteinconnect.com or call us on the metabolic freephone lines: 1800 923 535 (ROI) / 0800 973 216 (NI) or email [email protected]

Enjoy our range of lowproteinfoodsIf you are under 10 years of age, you can join www.anamix6.com to learn more about your low protein condition

@LowProConnect

UK: facebook.com/PKUFriendsROI/NI: facebook.com/LowProteinConnect

LowProConnect

Connectandshareonline

FREEhomedelivery with HOMEWARDMetabolics&Specialist is available in UK & NI Call: 0800 093 3675

Download the LowProApp

YOUR WORLD OUR SERVICES

For more information contact your dietitian, visit www.lowproteinconnect.com or callUK: Nutricia Resource Centre on 01225 751098NI: Metabolic Freephone on 0800 973 216ROI:Metabolic Freephone on 1800 923 535or [email protected]

ET 1

367

UKI

R

Documents

PASTA & RICE RECIPES - Low Protein Connect · 2016-06-16 · vi 60 secs 100°C Chef’s tips for cooking the perfect low protein pasta or rice Make sure the water is boiling vigorously