MODULE 2: CAREGIVERS, FAMILIES AND PEOPLE WITH DYSPHAGIA

2 Red onions, halved and sliced

1 Spring onion, finely chopped (optional)

2 Cloves of garlic, crushed

5 00g Spinach, washed and roughly chopped (18 ounces)

A pinch of grated nutmeg

200g Feta cheese, crumbled (7 ounces)

2 Eggs, beaten

1–2 tbsps fresh dill, chopped (optional)

Butter

Salt and pepper to taste

Phyllo dough

How to prepare.

1. Heat oven to 200C/fan 180C/gas 6.

2. Clean, remove the dangerous elements and chop the vegetables. In a frying pan add the butter and onion and sauté.

3. When golden brown add the garlic, cook for a couple of minutes and gradually add the spinach.

4. When cooked, cool in a bowl and mix with the nutmeg, feta cheese, eggs, chives and season.

5. In a non-stick mold of about 25 cm. Put the first sheet of filo in the mold and drizzle with olive oil, put the next one on top and do the same process.

6. Insert the spanakopita filling and fold the sheets covering the content.

7. Bake in the preheated oven for about 60 minutes until the filo is crispy and golden brown.

8. Let the spanakopita cool for 10-15 minutes before cutting into pieces.

How to adapt it in texture

This recipe can be consumed by IDDSI levels 6 and 7 if cut into pieces.

For level 5 it would be necessary to chop it into small and homogeneous pieces with the help of scissors or a food processor.

To adapt it to level 4, introduce it in a food processor and grind it by adding water until a homogeneous and thick custard-like texture is obtained. It is important that it is not too thick so that it does not stick in the mouth and not too liquid so that it is difficult to handle in the mouth.

If you want to improve the presentation of these levels, separate and chop separately the dough from the filling and serve them separately.

Cheshmi nigar soup

Image 50. Cheshmi nigar soup. Nefis Yemek Tarifleri YouTube

4 People

Ingredients

60ml of olive oil

1 onion

1 tablespoon of flour

1 cup of red lentils

1.5 liters of hot water

1 teaspoon of salt

1 egg yolk

1/2 cup of milk

Juice of half a lemon

For the sauce

1 tablespoon butter

1 teaspoon dried mint

1/2 teaspoon ground red pepper

1 teaspoon red pepper flakes

How to prepare.

1. In a pot pour the oil and onion. Cook until it begins to brown and, at that moment, add the flour and stir until integrated.

2. Add the lentils and water, stir and bring to boil until cooked.

3. Add the salt and blend everything with a blender until a smooth and homogeneous consistency is obtained.

4. On the other hand, mix the egg yolk with the milk and the lemon. After this, add it to the pot and stir continuously until everything is integrated and let it boil for two minutes.

5. For the sauce, melt the butter in a saucepan and add the mint, bell pepper powder and chili. Stir for a few seconds and set aside.

6. To serve, add the soup first and then a spoonful of the sauce on top.

How to adapt it in texture

This recipe can be consumed by all levels. However, in the case of levels 4, 5 and 6, double the amount of lentils should be added to make the texture less creamy and more fluid custard-like.

Green Beans and Potatoes

Image 51. Green Beans and Potatoes. Taste of southern Web

2-4 People

Ingredients

500g green beans

200g of potato

50 ml olive oil

3 garlic

Pinch of salt

How to prepare

1. Wash and remove all the dangerous parts of the beans and potatoes, cut them into pieces.

2. In a pot with water bring salted water to boil and add the beans and potatoes.

3. Cook them until they are tender and drain them with the help of a colander.

4. In a frying pan add the garlic, cleaned and cut into pieces. When they begin to brown add the green beans, stir and serve.

How to adapt it in texture

This recipe can be consumed by IDDSI levels 6 and 7 if cut into pieces.

For level 5 it would be necessary to chop it into small and homogeneous pieces with the help of scissors or a food processor.

To adapt it to level 4, introduce it in a food processor and grind it by adding water until a homogeneous and thick custard-like texture is obtained. It is important that it is not too thick so that it does not stick in the mouth and not too liquid so that it is difficult to handle in the mouth.

If you want to improve the presentation of these levels, separate and chop separately the green beans from the potatoes and serve them separately.

Tenderloin with pepper sauce

Image 52. Tenderloin with pepper sauce. DeRechupete Web.

2-4 People

Ingredients

500 g pork tenderloin

100 ml meat stock

200 ml of cooking cream

1/2 small onion

50 ml. of brandy or cognac

1 tablespoon green peppercorns

20 g. butter

20 ml. of extra virgin olive oil

Salt and freshly ground black pepper (to taste)

How to prepare.

1. Wash and cut the loin into pieces.

2. Heat the olive oil in a frying pan and add the tenderloin, cooking it all over. When it begins to brown, remove from the pan, set aside and add salt.

3. In the same frying pan add the butter and the chopped onion, having previously eliminated the dangerous parts.

4. When it begins to brown add the brandy and the meat stock and boil until reduced by half.

5. In another saucepan add the cream together with the pepper and bring to boil, keep a few minutes and set aside.

6. Add the cream to the other pan and pass it through a colander to remove the peppercorns.

7. Blend the contents of the pan with a blender until a sauce texture is obtained.

8. To serve, place the tenderloin on a plate with the sauce.

How to adapt it in texture

This recipe can be consumed by IDDSI levels 6 and 7 if cut into pieces.

For level 5 it would be necessary to chop it into small and homogeneous pieces with the help of scissors or a food processor.

To adapt it to level 4, it should be introduced in a food processor and crushed by adding water until a homogeneous and thick texture similar to that of custard is obtained. It is important that it is not too thick so that it does not stick in the mouth and not too liquid so that it is difficult to handle in the mouth.

Note*: a tablespoon of potato flakes can be added to make the texture of the tenderloin more pleasant.

If you want to improve the presentation of these levels, shred and serve the tenderloin separately from the sauce.

Falafel

Image 53. Falafel. The Best Turkish Recipes Web.

2-4 People

Ingredients

400 g of chickpeas (half cooked),

1 medium size onion,

4 garlic cloves,

1 handful of chopped parsley,

2 tablespoons of flour,

1/2 teaspoon of baking soda,

1/2 teaspoon of ground cumin,

1/2 teaspoon of crushed red pepper

Salt

Vegetable oil for frying

How to prepare.

1. Chop chickpeas, onions, garlic and parsley in a food processor until smooth.

2. Add other ingredients and knead well.

3. Form the mixture into small balls, about the size of a ping pong ball.

4. Slightly flatten.

5. Fry until golden brown.

6. It can be served with yogurt sauce or other.

How to adapt it in texture

As it is shredded, this recipe can be consumed by IDDSI levels 5, 6 and 7 without becoming too roasted.

To adapt it in texture to level 4, place it in a food processor and process until a homogeneous, thick pudding-like texture is obtained. Add hot water if necessary.

Note: for levels 4, 5 and 6 if it can be accompanied with a little sauce it will be easier to eat.

Trinta moliūgų sriuba/ Pureed pumpkin soup

Image 54. Pureed pumpkin soup. Be Dietų Youtube

2-4 People

Ingredients

1 kg pumpkin

1 medium onion

400 ml milk

salt

pepper

olive oil

How to prepare.

1. Halve the onion and pumpkin and remove the seeds.

2. Place on a baking tray lined with baking paper and sprinkle with pepper, salt and add the olive oil on top.

3. Prick the surfaces with a fork for better cooking.

4. Bake for 60-80 minutes in a preheated oven at 180 degrees. Take out when a needle sticks easily because it is cooked.

5. Cut off the hard ends of the pumpkin, keeping the rind soft, and place in an electric mixer with the onion, milk and, if necessary, salt and pepper.

6. Blend everything until you obtain a smooth and uniform pudding-like texture.

How to adapt it in texture

This recipe can be consumed by all levels. For levels 4 and 5, the texture should be creamy pudding-like.

Duonos, Serbentų ir grietinėlės desertas

Image 55. Duonos. Kumutes virtuve Web.

2-4 People

Ingredients

250g black bread (without additives)

70g butter

1 tablespoon cinnamon

2 tablespoons brown sugar

150-200 g currant puree or currant jam (or cranberries or fresh or frozen cranberries)

6 tablespoons powdered sugar

500 ml whipping cream

How to prepare.

1. Heat a frying pan and melt the butter. Then add the finely chopped bread and the brown sugar and stir for a few minutes until it is melted.

2. Then add cinnamon, mix, cover and let stand.

3. Whip the cream with 3 tablespoons of sugar until it becomes stiff and, on the other hand, mash the berries with 3 tablespoons of powdered sugar.

4. To serve, use glass jars and in layers start by putting a base of the bread mixture, then the cream and finally the berries. Repeat the layers as many times as possible or desired.

5. Refrigerate for a few hours before eating.

How to adapt it in texture

Because it is shredded, this recipe can be consumed by IDDSI levels 6 and 7 without over roasting.

As it has different textures care should be taken for level 5 and it may be necessary to adapt it in texture by shredding all the parts together or the bread on one side and the berries and cream together on the other. In this way it can be safely consumed by levels 4 and 5.

To adapt it in texture to level 4, place it in a food processor and process to a homogeneous, thick pudding-like texture. Add hot water if necessary.

Note: for levels 4, 5 and 6 if it can be accompanied with a little sauce it will be easier to eat.

Muhallebi

Image 56. Muhallebi. Web nefis.

2-4 People

Ingredients

A little more than half a glass of sugar

1 tablespoon of starch (heaped)

3 tablespoons of flour

4.5 cups of milk

1 teaspoon butter

1 package vanilla

How to prepare.

1. Mix the sugar, starch, flour and milk in a saucepan. When they are dissolved, bring to a boil stirring constantly until a slightly thick mixture is obtained.

2. Remove from heat and add butter and vanilla stirring until all ingredients are integrated.

3. Pour the contents into individual containers, cover the surface with plastic wrap and let it cool in the refrigerator for several hours.

How to adapt it in texture

This recipe can be consumed by IDDSI levels 4, 5, 6 and 7. However, care should be taken to ensure that the texture is smooth, creamy and not sticky, similar to custard.

Bougatsa / Phyllo Custard Pie

Image 57. Bougatsa. Web akispetretzikis.com

2-4 People

Ingredients

270 g granulated sugar

4 eggs

2 egg yolks

400 g milk

400 g heavy cream 35%

1 pinch salt

1 teaspoon(s) vanilla extract

1 teaspoon(s) baking powder

450 g phyllo dough sheet

150 g butter

1 tablespoon(s) dark brown soft sugar

2 tablespoon(s) icing sugar

1 tablespoon(s) cinnamon