For the last decade or so I have spent a considerable amount of time devising ways and techniques to help feed people with dementia. Particularly some specific symptoms like sleep, stress and anxiety. For anyone who doesn’t understand the confusion a person will experience as their dementia progresses this should help.
The tips and recipes are great for everyone to adopt a healthier more balanced diet. Cost is a huge implication as some people with dementia tend to wander and “Graze” instead of sitting down to a full meal, so keeping handy snacks; both hot and cold readily available can help relieve stress.
The following recipe ideas are a quick guide to give ideas and the food groups that are all so vital for a healthier diet and hopefully making a happier day for the person.
SLEEP:- The following foods should be snack size and not full portions as this can then hamper the sleep
pattern. Snacks should be given at least 1 hour prior to their regular bed time.
1) Porridge with Sliced Banana & Honey
2) Eggnog, Hot milk and cream with Cinnamon, Nutmeg and Orange Zest
3) Scrambled Eggs with Cheese on Toasted Wholegrain Bread
4) Toast with Peanut Butter or Pitta Bread with Hummus
5) Spinach & Watercress Soup
ANXIETY:- To help reduce anxiety it͛s important to include food that are high in Iron. These are Green
Vegetables, Pulses, White Meats, Nuts and Oily Fish.
1) Turkey/Pork Chilli with Guacamole and Nachos
2) Tuna Sesame Fishcake with Pea Puree
3) Pan Fried Lambs Liver with Cabbage/Kale/Spinach
4) Chicken Liver Stroganoff with Braised Rice & Almonds
5) Chocolate, Banana & Toasted Oatmeal Yoghurt
6) Hot Orange & Honey Drink
7) Bakewell Tart with Strawberry/Blackcurrant Jam Filling
8) Chocolate & Oatmeal Bar.
ENRICHED FOODS FOR WEIGHT GAIN:- Dishes which are both high in protein and carbohydrates may
help with a resident that needs to gain weight, this should be a steady gradual process with smaller
1)Fruit Smoothies with the addition of Cream and Honey
2)Fruit Jellies with Whipped Cream
3)Cream Soups (Chicken, Mushroom, Broccoli & Cheddar)
4)Toasted Cheese (Welsh Rarebit)
5)Bread & Peanut Butter Pudding with Cinnamon Custard.
7)Homemade ͞Nutella͟ on Toast or Digestive Biscuits.
HOT PORRIDGE WITH BANANA & HONEY
Ingredients for 4 servings:-
120g porridge oats.
700ml water or milk (or half and half).
1 Sliced or diced Banana
40l Runny Honey
A pinch of sea salt.
How to make porridge
1. Tip the oats into a pan, stir in the water and/or milk and the salt and bring to the boil over a medium
heat. Cook briskly for 3 minutes, stirring constantly (jumbo oats will take twice as long). If it’s getting too
thick, add a dash of hot water.
2. Serve the porridge with a little milk or cream, sliced banana & honey.
Milk.Cream.Honey.Maple syrup or jam.Chopped Apples & Sultanas a pinch of ground cinnamon
CITRUS EGG NOG WITH CINNAMON & NUTMEG
Semi Skimmed Milk 250ml
Double Cream 100ml
Caster Sugar 25g
Egg Yolks 3
Orange Zest 1tsp
Cinnamon 1/2 tsp
Fresh Nutmeg for the top
Gently warm the cream, milk, cinnamon, coffee and orange zest till just below the boil. In a bowl beat
the egg yolks and sugar till white.
Pour the milk mix slowly over the egg and whisk vigorously, pour back into the pan and place over a low
heat, whisk for another 20-30 seconds.
Pour into 2 mugs, sprinkle with fresh nutmeg, sit back and enjoy.
SCRAMBLED EGGS WITH CHEESE & TOASTED WHOLEGRAIN BREAD.
For 4 people
6 Medium Eggs
20ml double cream
50g Grated Cheddar Cheese
4 Slices of Wholegrain Bread
In a small sauce pan place the margarine and melt over a low heat.
In a bowl beat the eggs and cream together, add to the saucepan.
Stir constantly, when ½ cooked add the Cheese and season. Cover and remove from the heat.
Toast the 4 slices of bread, spread a little margarine on each and top with the scrambled eggs (A good
tip is to give the eggs a final WHISK prior to serving, this fluffs up the eggs)
Serve whilst hot.
100g tinned chickpeas.
60g toasted sesame seeds
40ml water .
20ml lemon juice.
5g garlic .
3g salt .
3g cayenne pepper
Place all the ingredients in a food processor and blitz till smooth.
Additions are ½ tsp smoked paprika, 50g chopped roasted red pepper, chopped roasted red onions.
Serve with Toasted Pitta bread fingers, Toasted Bread fingers. Baton carrots, cucumber and baton
SPINACH, NUTMEG & WATERCRESS SOUP
Potato Based Healthy ͚͛Iron Based͛͛ Soups
The best way to make this soup is by using the water used to blanch the vegetables or a little bullion.
Measure out the bullion and add the desired amount to produce 5ls to this add 2 finely chopped onions,
4 cloves of garlic, 2 bay leaves and 6 large potatoes, peeled and cut into brunoise (fine dice). Cook this
on a simmer until the potatoes are soft. This is now the base for your soup.
Spinach & Nutmeg Soup.
1. Sweat off 250g of roughly chopped Brocolli (Including the stem) in a large saucepan with 25g
2. In a food processor place 200g of raw spinach and some of the hot soup base, liquidise for 3
minutes, return to pan and blend with a stick. The heat of the stock will have cooked the spinach
without losing any of it͛s nutrients, season well and add a pinch of nutmeg.
3. Add the soup to the broccoli and cook for 5-7 minutes, either serve straight away or chill to
preserve the nutrients.
TURKEY OR PORK CHILLI CON CARNE WITH NACHOS
Minced Turkey or Pork 500g
Tinned Chopped Plum Tomatoes 200g
Tinned Kidney Beans 200g
Garlic 4 cloves
Red Chilli 1
1/4 tsp smoke paprika
Ground Cumin 1 tsp
Ground Cinnamon 1/2 tsp
Ground Coriander 1/2 tsp
Caster Sugar 25g & 25ml White wine vinegar.
Vegetable Oil 20ml
1. Heat a heavy frying pan over a high heat, add 1/2 the oil and the turkey, fry till slightly
coloured and fully cooked. Set aside.
2. In a large sauce pan, add the remaining oil and heat, fry the finely diced onion, carrot and
celery, add the finely chopped garlic and chilli, fry for a further minute, add the cumin, paprika,
coriander and cinnamon.
3. In a small pan add the vinegar and sugar, boil till syrupy and add the chopped tomatoes and
kidney beans, season well.
4. Add the tomato mix and the cooked turkey to the vegetables, cover and cook over a low heat
for 30-40 minutes. Check the seasoning. Sprinkle in some fresh chopped coriander.
TO SERVE:- Place some of the chilli in a bowl in the middle of a larger plate, surround with plain
Nachos and share.
Alternative uses for minced Turkey:- Meatballs with Basil, Meatloaf (Wrapped in smoked
streaky bacon) Lasagne, Moussaka, Cromesquis and Burgers. The same can be applied to the
TUNA SESAME FISHCAKE WITH A MINTED PEA PUREE
1. Boil 250g grams of potatoes in salted water till soft, drain well, and return to the pan over a
low heat to shake out the excess steam, mash well, allow to cool.
2. Drain a small tin of tuna and add to the mash. Chop 2 spring onions finely and add to the
3. Fold in 2 egg yolks with a spoon (Do not use a mixer as this stretches the starch).
4. Fill a small container with sesame seeds and roll walnut sized balls in it then shape into
5. Sweat 25g of finely chopped onions and 2 cloves o garlic in 20g butter, add 150g frozen peas
(allow to thaw slightly, but do not cook!) Stir for 4-5 minutes, season and add 50ml of
double cream bring to the boil and season (A little mint sauce is optional) Blitz in a food
To serve:- Fry the fishcakes in a little vegetable oil till golden, drain on some kitchen paper and
serve with a little bowl of the puree. Can be eaten as finger food or as a hot snack.
PAN FRIED LAMBS LIVER WITH CABBAGE.
1. 100g grams of thinly sliced lambs liver per person (Remove all the membrane and any
valves) pat dry.
2. Place plain flour, salt, pepper, icing sugar and cayenne pepper in a container, dust each slice
of liver in the mix and pat off the excess.
3. Heat a frying pan and add a little vegetable oil, fry each slice of liver until the blood rises to
the surface and turn, finish in the over for 5-10 minutes.
4. Finely shred some cabbage and sweat in a large pan, add some seasoning, then a little
boiling water, cover with a tight lid, lower the heat and cook for 5 minutes.
To serve:- Lift out some cabbage with a fork and allow to drain, place the liver just on top, a little
gravy is optional. As another derivative, chop the liver and cabbage finely once cooled and mix with
some mashed potato, shape into cylinders and fry as a Liver Hash.
CHICKEN LIVER STROGANOFF WITH BRAISED RICE & ALMONDS
1. Chicken Livers X 400g
2. Finely chopped onions X 50g
3. Sliced button mushrooms X 100g
4. Butter X 25g
5. White wine X 50ml
6. French Mustard X 1 Tbsp
7. Paprika X 2 Tbsp
8. Double Cream X 100ml
Dry, trim and cut livers in half, coat them in a mixture of the paprika with a little seasoning.
Heat a large frying pan and add the butter, add the livers and fry till coloured, remove and place on
In the same pan add the onions and mushrooms and fry for 3-4 minutes, add the wine, allow to
reduce by half and add the mustard and cream, bring to the boil and add the livers, reduce the heat
and continue cooking for 2-3 minutes, check seasoning and serve.
For the Almond Rice. Take some pre-cooked rice and wok fry with some toasted flaked almonds,
garnish with a little chopped parsley or chives.
CHOCOLATE, BANANA & TOASTED OATMEAL YOGHURT
This recipe can be made in advance then added to the plain yoghurt.
Heat 50ml of milk and whisk in 25g of cocoa powder, sweeten with a tbsp of runny honey, allow to
Spread 50g of oatmeal on a tray and toast till golden, allow to cool.
Place a banana in a food processor with the cocoa mix and blend till smooth.
Fold, the banana mix and oatmeal into 250ml of plain yoghurt, it is now ready to serve.
This can be used as a supplement at any time of the day.
For an enriched version of this replace the cocoa with 25g of melted dark chocolate and swap the
milk for cream.
HOT ORANGE & HONEY DRINK/JELLY
Use diluting orange for this (Avoid drinks that contain Aspartame, if it has it DO NOT use)
Follow diluting instructions and add to a pan with the water, take the peel from an Orange and add
1 clove per ½ litre, and 2 spoonfuls of honey, warm slowly and strain. This can be re-heated when
necessary and served. As an alternative, once the drink has been strained, add lemon jelly crystals
and allow too set, before it sets fully whisk it up and set fully. Spoon it into a glass dish for best
results. (The residents can see what they are eating and the chopped up jelly reflects light)
BAKEWELL TART WITH STRAWBERRY/BLACKCURRANT JAM/CHERRY JAM
Ingredients: (serves 12 )
Prep time 30-40mins.
Cook time 30-55mins depending on oven
To make pastry:
225gm plain flour
150gm diced butter
75gm caster or icing sugar
1 whole egg1egg yolk
1/2 tsp mixed spice
Flour for dusting
To make the filling:
130gm ground almonds100gm soft butter100gm light muscovado brown sugar (caster will do)1
whole egg –
beatenYolk of egg with dash of milk for brushing later
Few drops of almond extract
1-2tbsp flaked almonds3-5 tbsp strawberry/blackcurrant jamYou will need a baking tray approx 12in
by 10in min
Method:To make the pastry:Pastry:Add the following into your food processor; flour, sugar &
chopped butter, pulse until like a breadcrumb texture then add egg and yolk, quick pulse until all
mixed in, remove from bowl onto floured work surface, gently need and place in cling film, chill for
half an hourPre heat oven 200/400 gas 6Remove pastry from fridge and leave to one side.Into a
mixing bowl or food processor, blend the ground almonds, sugar, butter, almond extract and whole
egg until well mixed to form a thick paste.Dust your work top with flour and roll pastry to 5 mm so
that it will fill the tray while overlapping the sides (as this will fold back over the top). Spoon the jam
all around the base of the tray and then fill to the top with the almond mixture.Tap the tray on the
work surface to even the top and remove air bubbles then fold the sides of the overlapping pastry
back over the top. They will not come together in the middle of the tart but will give it a rustic
look.Sprinkle a little caster sugar along with the flaked almonds, Brush the folded flaps of pastry
with theegg wash and bake for 35 minutes or until firm in the middle and golden brown.
CHOCOLATE & OATMEAL BAR
100g Dark Chocolate
25g Toasted Oatmeal
25g Toasted Hazelnuts
1 Tbsp Milk Powder
In a heavy frying pan over a medium heat add the sugar and allow to melt.
Half fill a small sauce pan with water and put on to simmer, place a bowl over the top and break the
chocolate into this and allow to melt.
Let the sugar colour to dark and still golden, add the crushed nuts and oatmeal, mix well and turn off
Stir the milk powder into the chocolate and add this to the toffee mix, stir well, pour onto an oiled
tray and allow to set.
When set cut into small 2cm X 4cm bars.
ENRICHED FOODS FOR WEIGHT GAIN
ENRICHED FRUIT SMOOTHIES WITH HONEY & ICE-CREAM.
When freezing larger fruits such as bananas or melons you should chop them into pieces before
freezing. To prevent the pieces freezing into one big lump, you should spread the pieces on a baking
sheet and once frozen transfer to freezer bags
Another good tip is too add extra ice cubes to your smoothie recipe if your smoothies are coming
out thinner than you would like.
To help prevent liquids from binding to frozen fruit when blending, add the liquids to the blender
You can also freeze a smoothie and thaw it out when you want it. You’ll need to allow some space in
the container because your smoothie will expand when freezing.
Bags of frozen mixed berries are perfect for smoothies.
1 small banana, peeled, cut up, and frozen, 50g frozen assorted berries (such as raspberries,
blackberries, and/or strawberries) 1 cup orange juice 3 tablespoons yogurt and 1 ball of vanilla ice-
Mix all the berries, banana and 1 tablespoon of runny honey in a blender, add the orange juice,
blend a little bit more then add the ice-cream to finish
FRUIT JELLIES WITH WHIPPED VANILLA CREAM
Using tinned fruit (Pears, Peaches, Cocktail etc) for this recipe is best as the syrup is used to set the
Drain the tinned fruit and retain the syrup (Measure it in a jug) Follow the instructions on the jelly to
set, minus the syrup, add the fruit and allow to set. For the cream, whip some double cream with
icing sugar and a little vanilla essence. For presentation it is best to serve in a glass dish so the
resident gets to see what they are getting (Bowls tend to be 2 dimensional)
CREAM SOUPS (Chicken, Mushroom, Celery, Leek & Potato, Tomato, Butterbean & Stilton, Broccoli
Basic recipe for creamed soup base
100g plain flour
1 litre milk
1 litre chicken bouillon
ground black pepper to taste
Chopped fresh parsley, tarragon, rosemary, thyme.
1.Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over
low heat until thickened. Add pepper to taste. Add more milk when adding the other soup
ingredients, depending on the thickness you desire.
2. For soups with vegetables it is an idea to sweat the chopped vegetable in the butter first then add
the flour and continue with stage 1. Finish with fresh chopped herbs (Parsley, Chives, Tarragon,
Chervil) And a swirl of cream.
TOASTED CHEESE (Welsh Rarebit)
1 tbsp flour
½ tsp marmite.
400g cheddar , grated
175g fresh white breadcrumbs
1 heaped tsp English mustard powder
1 tbsp Worcestershire sauce (go for Lea & Perrins)
120ml Guinness (Other ales are acceptable but the Guinness is full of iron)
1 egg , plus 1 yolk
6-8 slices, toasted crusty bread
1.Heat the milk in a pan and add the Marmite, whisk in the flour and bring to the boil. Allow to
bubble until slightly thickened. Reduce the heat to low and add the grated cheese. Stir briefly until
melted, then add the breadcrumbs, mustard powder, Worcestershire sauce and Guinness. Cook,
stirring, until the mixture starts to leave the side of the saucepan. Remove from the heat and leave
to cool slightly.
2.Put the mixture in a food processor and add the eggs. Blend till smooth for about a minute, then
season with ground black pepper. Spread onto the toast and grill until browned and golden.
This rarebit mixture can be stored in the fridge for up to five days (allow to cool first). It won’t be
runny and, if you’re taking it out of the fridge
Bread & Peanut Butter Pudding with Cinnamon Custard.
8 Slices of de- crusted White Bread
150ml Full Fat Milk
100ml Double Cream
1 Small Jar of smooth peanut butter
25g Caster Sugar
10g Butter (to grease dish)
Butter each slice of the bread with the peanut butter and cut into quarters
In a heavy based pan add the milk, cream and vanilla pod, then warm gently.
Break the 4 eggs into a bowl and add the sugar, beat till 4 times the volume and almost white.
Grease a dish with butter and layer the slices of bread alternately.
Slowly add the milk mix to the eggs whisking continuously, pour evenly over the bread and allow to
Place dish into a bain-marie and cook for 35 mins in a 165 degree oven.
Remove from the oven and allow to rest for 10 minutes before serving. Accompany with extra
cream or cinnamon custard
CHOCOLATE & PRALINE PASTE (NUTELLA)
125g blanched almonds
125g whole hazelnuts
55g dark chocolate
1 tbsp liquid glucose
1.In a non-stick pan, toast the hazelnuts and almonds. You could also place them into a 200° C (400° F)
oven for 15 minutes. (Turn every few minutes)
2.Place the sugar , glucose and water into another non-stick pan; heat gently over medium heat without
3.When the sugar begins to dissolve, add the almonds and hazelnuts. Mix well with a spatula and cook
until the sugar is completely dissolved and the mixture forms a light caramel (160° C / 320° F). This
process should be carried out over medium heat, otherwise the caramel will become too dark. Allow to
cool slightly and stir in the chopped chocolate.
4. Place mixture in a food processor and blitz till smooth (Do this in manageable batches)
This mix can be stored for a few months at a time, it can be spread on either toast or digestive biscuits.
Mix a large table spoon of the mix with a tablespoon of whipping cream. Whip 150ml cream and fold in
the Praline paste, pipe into glasses and chill, serves as a dessert mousse.
Other Food Classifications
Flavonols are found in plant-based foods with onions, apples, berries, kale, and broccoli having the
Epidemiological studies suggest that a high dietary intake of flavanols, a subclass of flavonoids, is
associated with reduced risk of vascular disease. Clinical studies have also shown that the consumption
of certain flavanol-rich foods (e.g., cocoa, tea, red wine), as well as intake of the individual flavanol (-)-
epicatechin, can result in improvement in a number of parameters associated with vascular disease,
including improved endothelial function, reduced platelet reactivity, and reduced oxidative stress.
Some of the common flavonols include:
Fisetin is a natural flavonol found in edible vegetables, fruits, and wine.
Quercetin is one of the most widely found flavonols in fruits and vegetables consumed by humans.
What can high-choline foods do for you?
Keep your cell membranes, the gates through which nutrients enter and wastes leave your cells,
Allow your nerves to communicate with your muscles
What events can indicate a need for more high-choline foods?
Poor ability of the kidneys to concentrate urine
Food sources of choline include soybeans, egg yolk, butter, peanuts, potatoes, cauliflower, lentils, oats,
sesame seeds and flax seeds.
Help regulate your appetite
Help you sleep better
Elevate your mood
What events can indicate a need for more high-tryptophan foods?
Inability to concentrate
Weight gain or unexplained weight loss
Overeating and/or carbohydrate cravings
Poor dream recall
Food sources of tryptophan include red meat, dairy products, nuts, seeds, legumes, soybeans and soy
products, tuna, shellfish, and turkey.
New Dishes to be included in Winter Menus
1. Shrimps in Brown Butter
2. Kidneys Turbigo
3. Steak & Kidney Casserole with Red Wine.
4. Turkey Schnitzel ͞Pizzaola͟ (½ oatmeal ½ breadcrumbs)
5. Turkey Satay
6. Turkey Teriyaki
7. Potato & Tuna Filo Tart
8. Grilled Mackerel with Sauteed Kale and Mussels
9. Thai Style Mussels
10. Mustard Crusted Lambs Liver
11. Haddock & Cauliflower Bake
12. Haddock in Oatmeal
13. Cauliflower Soup
14. Spiced Dahl Soup
15. Bean & Sage HotPot ( Chickpeas, Butter beans, Kidney Beans & Borlotti Beans)
16. Cherry Bread & Butter Pudding
17. Peach/Apricot Crumble with Oats.
18. Stir Fried Purple Sprouting Broccoli with Sesame and Soy
19. Cheese & Potato Herby Bake
21. Corned Beef & Herb Hash with Creamed Cabbage and a Poached Egg
22. Broccoli, Almond & Blue Cheese Flan.
4 oz self-raising flour, 1 pinch salt ,2 oz cooking fat, 4 oz potatoes, cooked and mashed smooth with a
Directions: 1 Sift the flour with salt. 2 Rub in fat. 3 Add mashed potato. 4 Mix thoroughly then add a
little water to bind. Use as a replacement for short crust pastry in pies.
Add fresh Chopped Rosemary, Thyme, Sage and Parsley depending on the pie filling.
Shrimps in Brown Butter with Kale & Toasted Wholemeal Bread (4 portions)
150g brown shrimps, peeled
Juice of ½ lemon
200g Kale ( finely shredded & blanched/re-freshed)
4 Slices of Wholemeal Bread
Sauteed Kidneys with Chipolata sausages ( 4 potions)
8 lambs kidneys
2 tablespoons oil
20ml double cream
½ tsp paprika
salt and pepper
125 g button mushrooms
2 tablespoons butter
4 thin sausages or 8 chipolatas
chopped parsley ½ tsp
Steak & Kidney Casserole
1 kg topside of beef ( diced)
300 g diced ox kidney
225 g chopped onion
25 g chopped parsley
350 ml beef stock stock
50ml Red Wine
a few drops of Worcester sauce
4 x 100g turkey breasts
1 egg, beaten with 25ml milk
50g fresh breadcrumbs
4 to 6 tablespoons oil
100g chopped tomatoes
10g tomato paste
2 cloves of garlic
10 g sugar
80g cheddar cheese
1 can coconut milk
50g crunchy peanut butter
50g onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
1/2 teaspoon chilli flakes
5g fresh coriander
500g Turkey, cut into strips
50ml Soy sauce
50ml White Vinegar
50ml White Wine
10ml sesame oil
500g Turkey strips
Potato & Tuna Filo Tart
100g Cooked diced potatoes
200g drained tuna
3 sheets of filo pastry
Grilled Mackerel with Sauteed Kale and Mussels
500g Mackerel Fillets
200g Mussels (Fresh)
10ml vegetable oil
Salt & Pepper
Aromatic Mussels with Coconut & Noodles
200g Mussel Meat ( 50g per portion)
200g Egg Noodles
½ Red Pepper
½ Red Onion
½ green chilli
1 clove of garlic
15g fresh ginger
150ml coconut milk
5g chopped coriander
Mustard Crusted Lambs Liver with Crispy Bacon
500g Sliced Lambs Liver
4 rashers of smoked streaky bacon
2 tbspn English Mustard
100g Fresh Breadcrumbs with salt & pepper
Haddock & Cauliflower Bake
500g Haddock Fillets
50g Cheddar Cheese
½ tspn English Mustard
25g Plain Flour
25g Fresh Breadcrumbs
Haddock in Oatmeal
500g Haddock Fillet
100g Fine Oatmeal
Oil for frying
Salt & Pepper
1 large leek
1 large onion
1 large potato
30 g butter
41 L vegetable stock
75ml milk with 5g Nutmeg
Spiced Lentil Soup
1 tsp cumin seeds
a pinch chilli flakes
1 onion , finely chopped
2 large carrots
150g red lentils
10g Tomato Paste
1l vegetable stock fresh, cube or concentrate
15g chopped coriander leaves
Bean & Sage HotPot ( Chickpeas, Butter beans, Kidney Beans & Borlotti Beans)
500g mixed beans
2 tbsp oil
3 garlic cloves
1 red pepper
1 tsp paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
150g tinned chopped tomatoes
1 teaspoon mustard seeds
zest of one lemon
1/2l vegetable stock
Cherry Bread & Butter Pudding
4 Slices of White Bread
50g Cherry Jam
½ tsp vanilla essence
Peach/Apricot Crumble with an Oat Topping
200g tinned drained peaches, sliced
1/2 teaspoon ground cinnamon
100g Plain Flour
50g brown sugar,
60g butter, cold
Stir Fried Tenderstem Broccoli with Chicken & Sesame
500g Chicken Leg Meat
200g Tenderstem Broccoli
1 Tbsp Soy sauce
1 tsp Cornflour
1 Tbsp Sesame Oil
1 Tbsp Sesame Seeds
Pepper to taste
Cheese & Potato Herby Bake
200g Cooked Potato
100g Cheddar Cheese
2 Tbsp Chopped Herbs ( Parsley, Sage & Rosemary)
Salt & Pepper
Paella ( Spanish Risotto)
1 tbsp oil
1 tsp turmeric
300g long grain rice
1l chicken stock
200g frozen peas
300g small chicken dice
with Creamed Cabbage and a Poached Egg
200g Corned Beef
50ml Double Cream
1 Tbsp Chopped Herbs ( Parsley, Sage & Thyme)
Oil for frying
Salt & Pepper
Broccoli, Almond & Blue Cheese Flan.
150g Plain Flour
25g Flaked Almonds
50g Blue Cheese
Pepper to taste
I hope these recipes and tips help those who deal with dementia on a daily basis. Similarly those who wish to follow a healthier lifestyle these recipes are a great introduction without huge costs.