Fork Mashable Recipes

[Gavmacp]

I have a client that requires a diet that could be mashed by a fork if required. Has anyone got any recipes.
Thank you in advance!

[bednobs]

in the nicest possible way, annabel karmel has some great mashable recipies - they are for weaning children really but are proper grown up food and lovely tastes. Her books are available in the library and because they are for kids, they are quite nutritionally complete.
Or. cauliflower.broccoli cheese is also nice mashed

[bednobs]

2 inch piece of leek sliced thin
1 medium potato diced
100mls baby veg stock/water
5 tblsp milk
100gr cod/other white fish
2 handfuls spinach (or 1 frozen block - much easier)
25g parmesan grated
unsalted butter
sautee leek in butter for 3 mins, add potato and sautee for further 2 mins, add water and milk, bring to boil, cover and simmer for 8 mins, Add fish and spinach and stir over the heat for 3 minutes or untill spinach is wilted stir in cheese. puree and freeze in individual portions.

for big people, miss out puree stage and cover with mash, brown under grill

[bednobs]

Lentil Puree with sweet potato
suitable from 6 months; suitable for freezing; provides beta carotene, protein, vit c; b vitamins; iron; fibre
1tsp sunflower oil
1 small onion peeled and chopped
1/4 red pepper cored and deseeded and chopped
1 medium tomato peeled, de seeded and chopped
2 tbsp red lentils
1/2 small sweet potato peeled and diced (about 150g)
200mls baby vegetable stock (unsalted) or water

1) heat oil in pan, sautee onion and red pepper for 4 mins, add tomato and sautee for 1 monute
2)Rinse the lentils then add to pan along with sweet potato and pour over stock or water. bring to boil, reduce heat cover and simmer for 20-25 mons. Puree till smooth Freeze in individual portions

[bednobs]

chicken and parsnip puree suitable from 6 months

2 tsp sunflower oil
5cm piece of leek sliced
1 small chicken breast cut into small cubes
1 small parsnip peeled and diced
85g butternet squash peeled and diced
1/2 small apple peeled and grated (nb Don't grate your fingers too - it really hurts)
250mls baby chicken stock (unsalted) or water
pinch of thyme (fresh or dried)

Heat oil in saucepan add leek and sautee for 2 mins, add chicken and sautee for 2 more mins
Add remaining ingredients, bring to boil, cover and reduce heat and simmer fo 8-10 mins.
Puree and freeze in individual portions

[bednobs]

you can obv scale them up for a big person

[woofgang]

chicken breast cut up and simmered long enough in a little water or stock can be mashed. It can be eaten as is or mixed into a sauce.
A cheap hand held blender might be an investment?

[DTCwordfan]

A good kedgeree perhaps?


300 g (10.6oz) Frozen peas
4 Eggs, hard boiled and shelled
250 g (8.8oz) Long grain rice
1 tbsp Olive oil
30 g (1.1oz) Butter
1 Medium onion, peeled and finely chopped
2 tsp Mild curry paste
1 tsp Cumin seeds
400 g (14.1oz) Tin of tuna, drained
3 tbsp Parsley, chopped
1 Squeeze of lemon
1 Pinch of sea salt and freshly ground black pepper

Preheat oven to 160°C, gas mark 3

Cook the frozen peas in boiling water for 3 minutes, drain and set aside.

Cook the eggs in boiling water for 8 minutes, drain under cold water, shell and roughly chop.

Then add a pinch of salt to a large pan of boiling water, add the rice and return to the boil, stir well, reduce the heat and leave to simmer for 15 minutes or until the rice is tender, drain in a sieve and set aside.

Heat the oil and butter in a heavy bottomed sauté pan, add the chopped onions, curry paste and cumin seeds and fry until the onion is cooked, but not brown, stirring all the time. This will take about 3 minutes.

Then add the rice, peas and tuna to the cooked onions and mix in well. Cover and place in the oven for 20 minutes, stirring occasionally.

Remove from the oven, add the roughly chopped eggs, parsley and lemon juice and adjust the seasoning accordingly.

Serve with a green salad perhaps..........