Recipe book - BrightSky · ® recipe book has a range of great tasting recipes which will assist you and your kitchen in preparing nourishing soups, meals, snacks and desserts with

Recipe book

23

40

42

Abbott Nutrition would like to thank Accredited practising Dietitian Joel Feren for his help in preparing the recipes in this book.

26

50

18

23

40

42

Abbott Nutrition would like to thank Accredited practising Dietitian Joel Feren for his help in preparing the recipes in this book.

26

50

18

coNteNts

soUps Pumpkin Soup ............................................................................................. 6

Cream of Mushroom Soup ......................................................................... 7

Creamy Corn Chowder ............................................................................. 10

MAiNs Cottage Pie ................................................................................................. 11

Poached Eggs Florentine ......................................................................... 14

Pumpkin, Macaroni and Cheese ............................................................. 15

Pumpkin and Lentil Lasagne .................................................................. 18

Salmon Patties .......................................................................................... 19

siDes Mashed Potato with Sour Cream and Chives ........................................ 22

Blueberry and Peanut Butter Porridge ................................................... 23

DesseRts Apple Crumble .......................................................................................... 26

Vanilla Custard ......................................................................................... 27

Vanilla Bread and Butter Pudding .......................................................... 29

Classic Vanilla Cheesecake ...................................................................... 32

Cinnamon and Vanilla Pancakes ............................................................ 33

Vanilla Crème Brûlée .............................................................................. 36

sNAcks Chocolate, Date and Oat Bliss Balls ........................................................ 37

Vanilla and Blueberry Muffins ................................................................ 40

Chocolate Chip Muffins ........................................................................... 42

Bacon and Cheese Muffins ...................................................................... 43

Scones ........................................................................................................ 46

sMootHies Choc-Berry Shake ..................................................................................... 49

Strawberry Delight ................................................................................... 49

Banana Smoothie ...................................................................................... 50

Tropical Tempter ....................................................................................... 50

MAke eveRy MoUtHFUl coUNt.

At Abbott Nutrition, we believe it is important to make every meal an opportunity to

ensure elderly residents receive the nutritional content they require to stay healthy

or recover from illness. A balanced diet is important, however, for many reasons, the

elderly may not be able to meet their daily nutritional requirements with a usual diet.

Here’s where adding Ensure® into meals can be of great value.

Ensure® has been scientifically formulated for people needing a nutritional boost to

their normal diet. Their diet may be inadequate for their body’s needs due to age,

illness or a chronic condition.

Ensure® provides energy, protein and a wide range of minerals and vitamins essential

for health. This Ensure® recipe book has a range of great tasting recipes which will

assist you and your kitchen in preparing nourishing soups, meals, snacks and desserts

with the added benefits of Ensure® to help increase nutritional intake.

The recipes in this book have been designed to scale up or down, from as few as 10

people to over 100, depending on the capacity of your kitchen. These recipes have been

specifically selected and designed because they are ‘familiar’ tastes. They are favourites

that your residents would have grown up and older with.

These recipes use Australian Standard metric measures: 1 cup = 250mL,

1 tablespoon = 20mL, 1 teaspoon = 5mL. All measurements are level.

These recipes have been carefully designed to be scaled up in 20, 30, 40 lots etc as required.

WHAt is eNsURe®?

Ensure® is a premium oral nutritional supplement recommended by doctors and dietitians

for people requiring extra nutrition.

Ensure® contains the essential nutritional requirements, including carbohydrates, protein,

vitamins and minerals to provide complete, balanced nutrition – nutrition to help keep

bodies strong and healthy.1

Please note that when cooking with or freezing Ensure® powder, there may be minor loss

of some nutrients.

Ensure® powder is available in both Vanilla and Chocolate in 850g tins.

“Food for Special Medical Purposes. Use under medical supervision.” Reference: 1. Ensure® powder product label. ® Registered trademark of Abbott Australasia Pty Ltd, Abbott Australasia Pty Ltd. 299 Lane Cove Road, Macquarie Park NSW 2114. ABN 95 000 180 389. Customer Service 1800 225 311. www.abbottnutrition.com.au Abbott Laboratories NZ Ltd Ground Floor, Bldg. D, 4 Pacific Rise, Mount Wellington Auckland 1640. Customer Service Toll Free: 0800 737 115. www.abbottnutrition.co.nz The Gene Pool Project. ABNPO000969. May 2018. ANANZENS180015.

coMplete, bAlANceD NUtRitioN1

coNtAiNs 28 vitAMiNs AND MiNeRAls1

pRoteiN AND eNeRgy1

loW iN sAtURAteD FAts1

pRebiotic oligoFRUctose (FOS) tO help SuppOrt iMMUNe HeAltH 1

vitAMiN D to Help WitH MUscle FUNctioN1

FeUMsAN iJ HeNit WisoF NostRUD

eUgAit UNissi qUi eUMsAN HeNiAtiNcoRtis ADit AM vUllUMvelit Uti sisciDUis DetoFeUisse DolUMsANDRe DeliqUAte coNiveNiM ex eRostRUD possieNDiAM sUMMy NiM ADiAM HeNoMoleNit lUptAtcoRtis ADit AM vUllUMvelit Uti sisciDUisiNcoRtis ADit AM vUllUM

MEthod

Preheat oven to 200°C.

Emin henisi ero odolor ing exerci exeraessim.

Cortis nis adit am vullum dipit, sequisi blan utpatie dunt dolorper sustrud zriusciduip ero eugait molenim.

Nonsequam exeuisi tenol feuisse dolumsandre deliquate conit vullum zriusciduip ero eugait qui eumsan heniat prussi conulla adiam iriuscilit ulla morisso jonali cometto.

Ciduis autet conullam nulpute faccum autat, velestie velenis alit prat on heniamc onsequi siscing er sequi blam venim erostrud elissendiam adigna coremadit amis vullum dip mon sequisi blan utpatie dunt dolorper sustrud molenim.

Odolor ding exercito.

NutritioN CoNtENt pEr sErVE

Ciduis autetoEmin henis odolorCortis nis aditoForemadit nis aditopoNonsequam exeuisiPequi blan utpatiepequi blanhenisi ero peri

Ciduis autet conullam nulpute faum auto velestie velenis alit prat heniamc onsequit siscing colombe simon shutsy.

5

For a richer, sweetly intense flavour, roast the pumpkin in a hot 170ºC oven for 1 hour to caramalise, before blending.

pUMpkiN soUp

1¼ cUps oF eNsURe® vANillA poWDeR1½ whOle pumpkin (apprOx. 1.5kg) cHoppeD iNto sMAll cUbes 4 cloves gARlic1 oNioN, DiceD1.5l vegetAble stock1½ tsp cUMiN1 tsp NUtMeg2 tbsp extRA viRgiN olive oilsAlt AND peppeR to seAsoN

MEthod

Pre-heat oven to 180°C.

Place pumpkin and garlic cloves on a baking tray and drizzle with oil.

Roast pumpkin and garlic for 25 minutes or until pumpkin is cooked all the way through.

Cook onions until slightly soft with nutmeg, cumin, salt and pepper in a large soup pot.

Add pumpkin and vegetable stock and bring to boil.

Lower to simmer and cook for 20 minutes.

Peel garlic and add to soup.

Add Ensure® Vanilla powder and stir through.

Use stick blender to puree.

Serve with cream and fresh herbs.

Makes 2.5L – Serves 10.


Energy (kJ) 736protein (g) 6total fat (g) 7saturated fat (g) 1Carbohydrate (g) 20sugar (g) 11Dietary fibre (g) 4sodium (mg) 608

6

7


Energy (kJ) 661protein (g) 5Fat (g) 10saturated fat (g) 5Carbohydrate (g) 10sugars (g) 3Fibre (g) 2sodium (mg) 1161

cReAM oF MUsHRooM soUp

1¼ cUps eNsURe® vANillA poWDeR2 tbsp bUtteR2 sMAll oNioNs, cHoppeD1kg sliceD bUttoN MUsHRooMs2l vegetAble stock½ cUp tHickeNeD cReAMpARsley to gARNisHsAlt AND peppeR to tAste

MEthod

Melt butter in soup pot. Add onions and mushrooms and cook until softened.

Add stock and bring to boil. Cover and simmer for 15 minutes.

Blend with stick blender until smooth. Add Ensure® powder and blend again.

Serve with small swirl of cream.

Garnish with parsley.

Serves 10.


Ciduis autetEmin henis odolorCortis nis aditoForemadit nis adit aminsNonsequam exeuisi nosPequi blan utpatiepequi blanhenisi ero odolor


eUgAit UNissi qUi eUMsAN HeNiAtcoRtis ADit AM vUllUMvelit Uti sisciDUisFeUisse DolUMsANDRe DeliqUAte coNisveNiM ex eRostRUDeNDiAM sUMMy NiM ADiAM HeNoMoleNit lUptAt

MEthod



Cortis nis adit am, vullum dipit, sequisi blan utpatie dunt dolorper sustrud zzriusciduip ero eugait molenim.

Nonsequam exeuisi tenol feuisse dolumsandre deliquate conit vullum zriusciduip ero eugait qui eumsan heniat prussi conulla adiam iriuscilit ulla.


Pequi blan utpatie dunt blam venim erostrud diam iriuscilit ulla feuis acidunt nit wisl endiam, summy nim adiam.


8

9

10

cReAMy coRN cHoWDeR

1¼ cUps eNsURe® vANillA poWDeR2 tbsp vegetAble oil2 sMAll oNioNs, DiceD3 stAlks celeRy, DiceD2 MeDiUM cARRots, DiceD2 MeDiUM potAtoes, DiceD420g (1 tin) cOrn kernelS3 bAy leAves2l vegetAble stock1½ cUps FUll cReAM Milk ⅓ cUp FloUR3 RAsHeRs bAcoN, tRiMMeD AND cHoppeD¼ cUp cHoppeD pARsley to gARNisH

MEthod

Place bacon into a large soup pot with vegetable oil and cook on medium heat until golden brown. Add onions and celery and stir until softened.

Add carrots, potatoes, corn, bay leaves and stock and simmer gently for 5 minutes, or until vegetables are tender.

Remove from heat and add Ensure® powder, flour and milk together and stir until smooth.

Return to heat and simmer gently for a further 2-3 minutes and remove bay leaves.

Serve sprinkled with parsley.

Serves 10.





MEthod










11

cottAge pie

1¼ cUps eNsURe® vANillA poWDeR2 oNioNs, DiceD2 MeDiUM cARRots, peeleD AND DiceD4 stAlks celeRy, DiceD2 ReD cApsicUMs, DiceD2 tbsp vegetAble oil2 tbsp WoRcesteRsHiRe sAUce2½ cUps pAssAtA

½ cUp FRozeN peAs½ cUp tiNNeD coRN800g potAto, peeleD AND cUt iNto lARge cHUNks1kg beeF MiNce2 tbsp soUR cReAM1 tbsp bUtteR 50Ml FUll cReAM Milk

MEthod


Heat oil in frying pan over medium-high heat. Add onion and caramelise. Add mince and stir until browned.

Add carrot, celery and capsicum and cook for 3 minutes. Add passata and worcestershire sauce and combine. Reduce heat to medium-low. Cover and simmer for 10 minutes or until vegetables are tender.

Add peas and corn and combine. Set aside.

Cook potato in a pot of water until cooked. Drain and add Ensure® powder, butter, milk and sour cream and mash until smooth.

Spoon mince-mixture into large baking dish and top with mash. Bake for 20 minutes, or until golden brown.

Serves 10.


Energy (kJ) 1789protein (g) 30Fat (g) 20saturated fat (g) 7Carbohydrate (g) 30sugars (g) 13Fibre (g) 6Sodium (mg) 341

11





MEthod








12

13

14

poAcHeD eggs FloReNtiNe

1 cUp eNsURe® vANillA poWDeR5 x 250g pAck FRozeN spiNAcH, tHAWeD1 tsp NUtMeg10 eggs60g bUtteR6¼ cUps FUll cReAM Milk220g FloUR100g FiNely gRAteD pARMesAN cHeese50g FiNely gRAteD pARMesAN cHeese, extRA25g bReADcRUMbs

MEthod


Thoroughly drain spinach, pressing down to extract moisture. Stir in Ensure® powder and nutmeg. Place into base of 10 individual ovenproof dishes.

Using a spoon, make a slight hollow well in the centre of the spinach.

Lightly poach eggs and place onto spinach.

Place milk into a small saucepan with butter and flour. Whisk over a medium heat until smooth and until sauce boils. Simmer for a further 1 minute. Remove from heat and whisk in cheese.

Spoon mixture over eggs and spinach. Sprinkle with combined parmesan cheese and breadcrumbs.

Bake for 12 minutes or until heated through and lightly browned.

Serves 10.


Energy (kJ) 1793Protein (g) 24Fat (g) 20saturated fat (g) 9Carbohydrate (g) 35sugars (g) 13Fibre (g) 7Sodium (mg) 429

15

pUMpkiN, MAcARoNi AND cHeese

1 cUp eNsURe® vANillA poWDeR500g pUMpkiN, DiceD500g MAcARoNi80g bUtteR3 cUps gRAteD tAsty cHeese1.25l FUll cReAM Milk150g gRAteD pARMesAN cHeese150g FloUR

MEthod


Bake pumpkin for 15 minutes or until soft.

Cook macaroni in boiling water according to pack directions and drain well.

Place milk, butter and flour in a small saucepan. Whisk over a medium heat until smooth, and until sauce boils. Simmer on low heat for a further 1 minute.

Remove from heat and whisk in ⅔ grated tasty cheese (leave remaining cheese for topping) and Ensure® powder. Combine with macaroni and pumpkin and pour into ovenproof dish. Sprinkle with remaining grated cheese and parmesan cheese.

Bake for 20 minutes, or until lightly browned.

Serve with salad.

Serves 10.


Energy (kJ) 2709protein (g) 29Fat (g) 29saturated fat (g) 16Carbohydrate (g) 65Sugars (g) 14Fibre (g) 4sodium (mg) 567



MEthod










16

17

pUMpkiN AND leNtil lAsAgNe

1 cUp eNsURe® vANillA poWDeR 1 oNioN, DiceD1 gARlic clove, cRUsHeD2 x 400g tiNNeD leNtils1½ tiNs oF cANNeD DiceD toMAtoes 1 cUp gRAteD tAsty cHeese500g RicottA cHeese

1 tsp NUtMeg¼ cUp cHoppeD pARsley60g FResH spiNAcH500g pUMpkiN, sliceD375g FResH lAsAgNe sHeets1 tbsp vegetAble oil50g FiNely gRAteD pARMesAN cHeese

MEthod


Bake pumpkin for 15 minutes or until tender.

Heat oil in a large saucepan over medium heat. Cook onion until lightly golden. Add garlic and cook for 1 minute. Add lentils and tinned tomatoes and stir. Cover and bring to boil and cook for 1 minute. Remove from heat and set aside.

Add Ensure® powder to tomato and lentil mix.

Add ricotta, parsley and nutmeg and stir until well combined.

Line base of ovenproof dish with layer of lasagne sheets. Spread tomato and lentil mix and top with fresh spinach and pumpkin. Top with another layer of lasagne sheets.

Add ricotta mix and top with a layer of lasagne sheets.

Spread over remaining tomato and lentil mix and top with remaining spinach and pumpkin and lasagne sheets. Sprinkle with grated cheese and parmesan cheese.

Bake for 45 minutes (20 minutes covered and 25 minutes uncovered).

Serve with garden salad.

Serves 10.


Energy (kJ) 1913protein (g) 25Fat (g) 16saturated fat (g) 7Carbohydrate (g) 48sugars (g) 9Fibre (g) 8Sodium (mg) 324

18

sAlMoN pAtties

1 cUp eNsURe® vANillA poWDeR2½ cUps MAsHeD potAto2½ tinS (425g) SalmOnFiNely gRAteD RiND 1 leMoN5 spRiNg oNioNs, FiNely cHoppeD3 eggs, ligHtly beAteN2 tbsp vegetAble oil1¼ cUps bReADcRUMbs

MEthod

Place salmon into a mixing bowl with potato, eggs, lemon rind, spring onions and Ensure® powder.

Shape well into 20 patties.

Coat patties in breadcrumbs.

Heat oil on medium heat and fry patties until lightly browned on both sides.

Serve hot with tartare sauce and salad or steamed vegetables.

Serves 10.



1919

20

21

22

Parmesan cheese has a wonderful flavour, don’t just save it for pasta. Adding grated parmesan cheese into mashed potato can lift it to a new level and gives taste buds an exciting change.

MAsHeD potAto WitH soUR cReAM AND cHives

1¼ cUps eNsURe® vANillA poWDeR 1.25kg potAtoes, peeleD5 tbsp soUR cReAM2 tbsp bUtteR¼ cUp cHoppeD cHives

MEthod

Cut potatoes into chunks and place into medium saucepan and add cold water to cover. Bring to the boil, cover and cook until potatoes are cooked.

Drain potatoes. Add sour cream, butter and Ensure® powder and mash until smooth.

Stir in chives and serve.

Makes 5 cups – serves 10. NutritioN CoNtENt pEr sErVE

Energy (kJ) 842 protein (g) 5 Fat (g) 8 Saturated fat (g) 4 Carbohydrate (g) 25 Sugars (g) 4 Fibre (g) 3 Sodium (mg) 74

23



blUebeRRy AND peANUt bUtteR poRRiDge

1¼ cUps eNsURe® vANillA poWDeR400g RolleD oAts2.5l FUll cReAM Milk2 tsp NUtMeg 2 tsp ciNNAMoN5 MeDiUM RoUgHly cUt bANANAs3 cUps FResH/FRozeN blUebeRRies½ cUp peANUt bUtteR gReek yogHURt

MEthod

Combine oats, milk and spices in a pot and cook on low heat.

Once oats become soft, add bananas.

Prior to serving add Ensure® powder, blueberries and peanut butter and stir through.

Serve hot.

Serve with Greek yoghurt.

Serves 10.



MEthod








24

25

Apple cRUMble

cRUMble¾ cUp FloUR½ cUp oAts¼ cUp bRoWN sUgAR85g bUtteR1 tsp ciNNAMoN

Apple Mix1¼ cUps eNsURe® vANillA poWDeR 1.2kg tiNNeD Apples¼ cUp cAsteR sUgAR2 tsp NUtMeg2 tsp ciNNAMoN1 tsp gRoUND clovesJUice FRoM ½ leMoN

MEthod

Preheat oven to 180 C̊. Combine the flour, sugar, butter, cinnamon and oats in a mixing bowl.

Use your fingertips to rub the butter into the flour mixture until the mixture is well combined and is crumbly to touch.

Place apples, sugar, lemon juice and spices in a pot and cook until apples are soft.

Add Ensure® Vanilla powder and stir through.

Spoon the apples onto a baking tray. Scatter the crumble mixture evenly over the apples. Bake in oven for 20 minutes or until golden.

Allow to rest to cool, but serve warm.

Serve with ice cream or cream.

Serves 10.


Energy (kJ) 1150Protein (g) 4Fat (g) 9saturated fat (g) 3Carbohydrate (g) 42sugars (g) 27Fibre (g) 5sodium (mg) 92.8

26

vANillA cUstARD

1 cUp eNsURe® vANillA poWDeR2½ cUps FUll cReAM Milk300g tHickeNeD cReAM2 tsp vANillA esseNce5 egg yolks2.5 tbsp coRN FloUR180g cAsteR sUgAR

MEthod

Place milk and cream into a saucepan and heat until hot (be careful not to boil).

Whisk together sugar, corn flour, egg yolks and Ensure® powder. Pour on hot milk and whisk well to combine.

Add vanilla essence to mixture and return to gentle heat for 1-2 minutes without boiling.

Serve hot or cold.

Makes 1L.

NutritioN CoNtENt total 1l / pEr 100ml

Energy (kJ) 12221 / 1222protein (g) 57 / 6Fat (g) 166 / 17saturated fat (g) 92 / 9Carbohydrate (g) 311 / 31sugars (g) 250 / 25Fibre (g) 5 / 0sodium (mg) 760 / 76

27




28

29



vANillA bReAD AND bUtteR pUDDiNg

1¼ cUps eNsURe® vANillA poWDeR4 eggs2½ cUps FUll cReAM Milk8 slices WHite bReAD, cRUsts ReMoveD cut in halF (diagOnally)40g bUtteR, soFteNeD½ cUp sUltANAs200Ml tHickeNeD cReAM1 tsp ciNNAMoN½ tsp NUtMeg1 tsp vANillA esseNce2 tbsp bRoWN sUgAR

MEthod


Combine milk, cinnamon, nutmeg and vanilla essence in medium saucepan. Stir over medium heat and cook for 5 minutes. Allow to cool.

In a large bowl whisk eggs. Add to warm milk mixture and whisk. Add Ensure® powder and sultanas and stir until combined.

Lightly butter each side of bread and place bread in overlapping layers in casserole dish. Pour egg mixture over bread and sprinkle with sugar.

Bake for 45 minutes, or until custard is set.

Allow to cool slightly before serving.

Serve with thickened cream or ice cream.

Serves 10.





MEthod








30

31

32

clAssic vANillA cHeesecAke

1 cUp eNsURe® vANillA poWDeR250g giNgeR NUt biscUits140g bUtteR500g cReAM cHeese, At RooM teMpeRAtURe300g soUR cReAM¾ cUp cAsteR sUgAR3 eggs3 tsp vANillA esseNce

MEthodLine base of cake tin with non-stick baking paper. Secure the base back into the pan.

Place biscuits in food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Spread the mixture firmly over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.


Place the cream cheese, sour cream, sugar and Ensure® powder in food processor (clean after crushing biscuits) and process until smooth. Add the eggs and vanilla essence, and process until well combined.

Finally, add the cream cheese mixture into the cake tin. Bake in oven for 1 hour or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (to prevent the cake from cracking). Place in the fridge for 4 hours to chill.

To serve cut into slices and add cream/Greek yoghurt/ice cream and fresh berries.

Serves 12.



32

Grated lemon rind is the food equivalent to gold dust. Its tart, tangy flavour can enhance many dishes, but try it in cheesecake for something a little different.

ciNNAMoN AND vANillA pANcAkes

1 cUp eNsURe® vANillA poWDeR1½ cupS all-purpOSe white FlOur4 tbsp WHite sUgAR4 tsp bAkiNg poWDeR2 tsp gRoUND ciNNAMoN2 cUps FUll cReAM Milk4 tbsp vegetAble oil2 eggs1 tsp vANillA extRAct

MEthod

Add flour, sugar, baking powder, cinnamon and Ensure® Vanilla powder to mixing bowl and whisk together with milk, oil, eggs and vanilla extract. Whisk until the batter is lump-free.

Heat a large frying pan over a low-medium heat. When hot, spray vegetable oil to coat the entire pan.

Ladle small amount of batter for each pancake. Cook for 1-2 minutes, until bubbles appear on the surface. Flip the pancakes and cook for a further 30-60 seconds or until light golden-brown on each side.

Serve with natural yoghurt and fresh berries.

Serves 10 (12cm pancakes).



33



MEthod










34

35

36

vANillA cRèMe bRûlée

100g eNsURe® vANillA poWDeR6 egg yolks100g cAsteR sUgAR3 tbsp bRoWN sUgAR625Ml poURiNg cReAM1 vANillA beAN

MEthod


Place 10 ramekins in a large roasting pan.

Place cream in a medium saucepan. Use a small, sharp knife to scrape the seeds from the vanilla bean into the cream. Add the vanilla pod and Ensure® powder to the cream mixture. Place over medium heat and bring to a simmer (be careful not to boil).

Whisk the egg yolks and caster sugar together in a medium bowl until well combined. Gradually whisk the cream into the egg-yolk mixture until smooth. Remove and discard vanilla pod. Pour evenly among the prepared dishes. Add boiling water into the roasting pan to reach halfway up the sides of the dishes.

Bake in oven for 25-30 minutes or until just set. Remove from oven. Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plastic wrap and place in fridge for 4 hours to chill.

Sprinkle the Brûlées evenly with brown sugar. Caramelise with Brûlée gun until golden brown.

Serves 10.


Energy (kJ) 1410Protein (g) 4Fat (g) 27saturated fat (g) 16Carbohydrate (g) 21sugars (g) 17Fibre (g) 0sodium (mg) 59

37



cHocolAte, DAte AND oAt bliss bAlls

½ cUp eNsURe® cHocolAte poWDeR200g DAtes, pitteD1 cUp oAts½ cUp peANUts2 tbsp WAteR½ cUp peANUts to coAt tHe bliss bAlls

MEthod

Soak dates in warm water until soft.

Add the oats, dates, peanuts and Ensure® Chocolate powder to food processor and blitz until the mixture resembles a fine crumb.

Use your hands to press and shape the mixture into balls.

Lightly wet the ball with water and roll in crushed peanuts until well coated.

Makes 10.



MEthod








38

39

40

vANillA AND blUebeRRy MUFFiNs

1½ cUps eNsURe® vANillA poWDeR1½ cupS all-purpOSe FlOur1 tsp bAkiNg poWDeR1 cUp sUgAR1 cUp NAtURAl yogHURt1 egg½ cUp FUll cReAM Milk½ cUp vegetAble oil

MEthod


Grease 12 muffin cups.

Combine flour, sugar, Ensure® Vanilla powder and baking powder in a large mixing bowl.

Whisk egg, yoghurt, milk, and vegetable oil in another bowl until smooth; pour into dry mixture and stir until batter is just blended.

Fill prepared muffin cups 3/4 full.

Bake in oven for 15-20 minutes.

Remove from tray and allow to cool on wire rack.

Serves 12.



40

41

42

cHocolAte cHip MUFFiNs

1½ cUps eNsURe® cHocolAte poWDeR1½ cupS all-purpOSe FlOur1 cUp WHite sUgAR¾ cUp Milk cHocolAte cHips½ cup cOcOa pOwder (unSweetened)1 tsp bAkiNg poWDeR1 tsp vANillA extRAct1 egg1 cUp NAtURAl yogHURt½ cUp Milk½ cUp vegetAble oil

MEthod


Grease 12 muffin cups.

Combine Ensure® Chocolate powder, flour, sugar, chocolate chips, cocoa powder and baking powder in a large bowl.

Whisk egg, yoghurt, milk, vanilla extract and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full.

Bake in oven for 15-20 minutes.

Remove from tray and allow to cool on wire rack.

Makes 12.





MEthod










bAcoN AND cHeese MUFFiNs

½ cUp eNsURe® vANillA poWDeR1½ cupS all-purpOSe FlOur1 tsp bAkiNg poWDeR1 tsp spANisH pApRikA2 eggs, ligHtly beAteN1 cUp FUll cReAM Milk1 cUp gRAteD tAsty cHeese1 bAcoN RAsHeR, tRiMMeD AND cHoppeD60g bUtteR, MelteD

MEthod


Lightly grease muffin tin or line with muffin cups.

Lightly fry bacon in a small pan.

Combine bacon, butter, eggs and milk in a mixing bowl.

In a separate bowl add flour, baking powder, paprika and Ensure® Vanilla powder and mix well. Stir in half the cheese and make a well in the centre.

Add milk mixture and gently mix. Spoon mixture into muffin tin.

Sprinkle remaining cheese over the muffins and bake for 15 minutes, or until golden-brown.

Cool muffins on wire rack.

Makes 10.


Energy (kJ) 904 protein (g) 9 Fat (g) 11 saturated fat (g) 5 Carbohydrate (g) 20 sugars (g) 3 Fibre (g) 1 sodium (mg) 223

43

44



MEthod










45

scoNes

1 cUp eNsURe® vANillA poWDeR2½ cupS all-purpOSe FlOur1 cUp FUll cReAM Milk1 cUp gReek yogHURt40g bUtteR, cHoppeD

MEthod


Sift flour and Ensure® powder into a bowl. Rub in butter with fingertips. Make a well in the centre of the mixture and pour milk into well. Gently stir until well formed.

Add Greek yoghurt and mix well.

Remove dough onto a lightly floured surface and knead gently until smooth.

Press dough into a 2cm-thick mound. Use a 5cm cookie cutter to cut out scones. Repeat until all dough has been cut. Place scones on baking tray lightly dusted with flour.

Bake for 15 minutes or until lightly golden-brown.

Serve with jam and whipped cream.

Makes 16 scones.



46

47

1 2

48

3 4

1 Choc-berry Shake

2 Strawberry Delight

3 Banana Smoothie

4 Tropical Tempter

sMootHies

chOc-Berry Shake

2 cUps eNsURe® cHocolAte poWDeR2.5l FUll cReAM Milk5 cUps MixeD beRRies3 cUps gReek yogHURt

MEthodAdd milk, Ensure® powder, berries and Greek yoghurt to a blender.

Blend until smooth and frothy.

Serve in a tall glass with chocolate shavings.

Makes 3.5L – serves 10.


Energy (kJ) 1700protein (g) 17Fat (g) 20saturated fat (g) 11Carbohydrate (g) 38sugar (g) 30dietary Fibre (g) 3sodium (mg) 231

stRAWbeRRy DeligHt

2 cUps eNsURe® vANillA poWDeR2.5l FUll cReAM Milk5 cUps stRAWbeRRies3 cUps gReek yogHURt

MEthodAdd milk, Ensure® powder, strawberries and Greek yoghurt to a blender.

Blend until smooth.

Serve in a tall glass.




sMootHies

49

bANANA sMootHie

2 cUps eNsURe® vANillA poWDeR2.5l FUll cReAM Milk5 MeDiUM bANANAs, peeleD AND cUt iNto cHUNks3 tsp HoNey1 tsp gRoUND NUtMeg

MEthodAdd milk, Ensure® powder, bananas, honey and nutmeg in a blender.

Blend until smooth.





50

tRopicAl teMpteR

2 cUps eNsURe® vANillA poWDeR2.5l oRANge JUice5 sMAll bANANAs, peeleD AND cUt iNto lARge cHUNks5 pAssioNFRUits

MEthodAdd juice, Ensure® powder and bananas into a blender.

Blend until smooth. Stir in passionfruit pulp before serving.




Energy (kJ) 885protein (g) 6Fat (g) 3saturated fat (g) 0Carbohydrate (g) 36sugar (g) 25Dietary Fibre (g) 4sodium (mg) 90

36

33

46

18

7

Documents

Recipe book - BrightSky · ® recipe book has a range of great tasting recipes which will assist you and your kitchen in preparing nourishing soups, meals, snacks and desserts with