Light and main meals recipes

[netfree]

Thick vegetable broth

Ingredients

* 2 x tbsp light and mild olive oil for frying
* 450g/1lb frozen casserole mix vegetables (carrots, onions, swedes, turnip, celery)
* 50g/2oz frozen sweet corn
* 50g/2oz frozen peas
* 1 x tsp dried mixed herbs
* 300ml/1/2 pint water
* 1 vegetable stock cube
* 1 x 200ml Bottle Fortisip Neutral
* 2 x tbsp fresh chopped parsley

Servings: 2

Preparation

1. Gently fry frozen vegetables and herbs in vegetable oil for five minutes to soften. Add water and stock cube.
2. Cover and simmer for 20 minutes or until vegetables are tender.
3. Purée soup and return to pan with Fortisip Bottle Neutral and parsley. Gently warm, but do not boil.
4. Serve with crusty bread.

Nutritional intake

* Calories per serving: 390 kcal
* Protein per serving: 11.0 grams

[netfree]

Creamy mushroom soup

Ingredients

* 3 medium chestnut mushrooms, finely chopped
* 25g/1oz butter
* 110ml/4fl oz whole milk
* 1 x sachet (35g) instant mushroom packet soup
* 200ml Bottle Fortisip Neutral

Servings: 2

Preparation

1. Gently fry mushrooms in butter until cooked.
2. Add milk and gently heat, but do not boil.
3. Stir in mushroom soup powder until smooth.
4. Add Fortisip Bottle Neutral, warm but do not boil and serve.

Nutritional intake

* Calories per serving: 373 kcal
* Protein per serving: 9.2 grams

[netfree]

Tomato basil soup

Ingredients

* 295g/101/2oz can of condensed cream of tomato soup
* 200ml Bottle Fortisip Neutral
* 1 x tbsp pesto basil sauce

To serve

* 50g/2oz croutons
* Sprinkling of grated parmesan cheese
* 2-3 fresh basil leaves

Servings: 2

Preparation

1. Gently warm soup with Fortisip Bottle Neutral and Pesto sauce. Stir constantly, but do not boil.
2. Pour into a soup bowl. Sprinkle with croutons and grated parmesan. Garnish with basil leaves.

Nutritional intake

* Calories per serving: 526 kcal
* Protein per serving: 10.1 grams

[netfree]

Salmon fillets with watercress sauce

Ingredients

* 2 medium size salmon fillets
* 1 lemon, juice of
* Pinch ground black pepper

For the sauce

* 200ml/7fl oz crème fraîche
* 85g/3oz watercress
* 1 vegetable stock cube
* 1 x 15ml tbsp cornflour
* 200ml Bottle Fortisip Neutral
* Watercress sprig and lime slices to garnish

Servings: 2

Preparation

1. Wrap salmon fillets loosely in lightly oiled baking foil. Season with lemon juice and black pepper. Oven bake at 190ºC/375ºF/Gas Mark 5 for 10 to 12 minutes until lightly cooked.
2. To prepare sauce, blend the crème fraîche, watercress and stock cube together and gently simmer for two to three minutes.
3. Blend cornflour with a little Fortisip Bottle Neutral, to make a smooth paste. Blend in remaining Fortisip, then add to watercress mixture.
4. Bring to simmering point, stir constantly until thickened. Remove immediately from heat.
5. Place salmon fillets onto a serving plate and pour over watercress sauce. To serve, garnish with sprigs of watercress and lime slices.

Nutritional intake

* Calories per serving: 776 kcal
* Proteins per serving: 31.8 grams

[netfree]

Carrot and orange soup

Ingredients

* 350g/12oz carrots, diced
* 250g/9oz potatoes, peeled and diced
* 2 x tbsp mild and light olive oil for frying
* 1 vegetable stock cube
* 300ml/1/2 pint water
* 300ml/1/2 pint whole milk
* 1x200ml Bottle Fortisip Orange
* 2 x tbsp fresh chopped parsley

Servings: 2

Preparation

1. Gently fry carrots and potatoes in olive oil for five minutes and then add stock cube and water.
2. Bring to a gentle simmer, cover and cook until vegetables are soft.
3. Add milk and Fortisip Bottle Orange. Heat gently but do not boil.
4. Add parsley, lightly purée and serve.

Nutritional intake

* Calories per serving: 556 kcal
* Protein per serving: 15.6 grams

[netfree]

Macaroni cheese with bacon

Ingredients

* 150g/5oz macaroni, cooked and drained
* 75g/21/2oz cream cheese
* 110g/4oz crème fraîche
* 1 x tsp dried English mustard powder
* Pinch salt and ground black pepper
* 25g/1oz cornflour
* 200ml Bottle Fortisip Neutral
* 50g/2oz parmesan cheese, grated
* 50g/2oz grated, mature cheddar cheese
* 4 rashers (175g) smoked back bacon, cut into fine strips

Servings: 4

Preparation

1. Place cream cheese, crème fraîche and mustard powder in a medium sized pan with salt and pepper. Gently warm until simmering.
2. Blend cornflour with 2 x tbsp of Fortisip Bottle Neutral. Add remainder of the Fortisip, stir continuously until mixture thickens.
3. Remove from heat, stir in Parmesan and half of the grated cheddar cheese.
4. Combine with cooked macaroni and place into a shallow ovenproof dish.
5. Top with the remaining cheese and bacon strips.
6. Grill until top is golden and bacon crisp.

Nutritional intake

* Calories per serving: 594 kcal
* Protein per serving: 21.2 grams