Recipes
Meals on Wheels NSW publishes a magazine called RELISH. This magazine is designed to be a resource which will help clients, volunteers, carers and staff increase their knowledge on a range of subjects, including food safety, nutritious recipes, meal plans, general knowledge and helpful hints. Navigating the world of good nutrition can be tough, especially when your appetite may be reduced but you still need to assure your nutrient intake is optimal. Kiama Meals on Wheels follows the National Meal Guidelines, therefore we aspire to have a consistent approach. We send out a quarterly newsletter to our clients and volunteers, that contains nutritional advice, easy to make recipes. along with other local ventures and event information!
Below are a few of our favourite recipes.
BAKED RICE PUDDING
Difficulty: Easy
Servings: 4
Preparation time: 10 minutes
Cooktime: 40 minutes
Ingredients
- 1/3 cups medium grain white rice
- 600ml milk
- 1/2 tsp vanilla essence
- 2 1/2 tbsp caster sugar
- 15g butter, chopped
- 1/2 tbsp caster sugar, extra
- 250ml thickened cream, to serve
Method
- Preheat fan-forced oven to 160°C (170°C for conventional oven).
- Place the rice in a large ovenproof dish.
- In a large bowl, combine the milk, vanilla essence, and sugar. Pour over the rice and stir to combine.
- Cover with aluminium foil and bake for 1 hour. Remove the foil and stir, then continue to bake, uncovered for a further 20 minutes.
- Top with the butter, sprinkle with the extra sugar and bake for 10 minutes or until the top is golden.
- Serve with cream, if desired.
PEA & HAM SOUP
Difficulty: Easy
Servings: 4
Preparation time: 30 minutes
Cooktime: 120 minutes
Ingredients
- 600g ham hock/bones
- 1.5L water (enough to cover ham hock in saucepan)
- 100g onions, peeled and diced
- 100g carrots, peeled and diced
- 1 bay leaf
- 1/2 sticks of celery (50g), trimmed and chopped
- 250g frozen peas
- Ground white pepper
- Crusty bread with butter, to serve - disregard for Gluten Free and Lactose Free option
Method
- Place the ham in a large saucepan, cover with plenty of water and bring to the boil. Ensure the ham is submerged below the water at all times during cooking.
- Remove from the heat and drain the water away. This will help to remove any lingering salt flavour.
- Re-cover the ham in the saucepan with fresh cold water. Place remaining ingredients (except frozen peas) into the pan and bring to the boil. Reduce to a simmer and cook for 1½ to 2 hours, topping up the water as and when required when it reduces away. When the ham is tender enough to tear into shreds, it is ready.
- Remove the ham, allow to cool until it can be safely handled, then peel off and discard the skin. While the meat it is still warm, shred the meat.
- Remove bay leaves and stir in the frozen peas. Simmer for 5 minutes, then blend with a hand-blender until smooth. If the mixture is too thick, add some more warm water until a smooth consistency is achieved.
- Add the ham back into the soup and add some pepper if required.
- Reheat to boiling before serving with crusty bread and butter.