Fortified Recipes for Caterers
Now you can help them get
more out of every mouthful.
Good nutrition helps you get more out of every day.
SUSTAGEN is a nourishing drink that helps with weight gain or helps slow
down weight loss when people are not managing their usual intake.
Adding SUSTAGEN Hospital Formula in Neutral flavour to your residents’ food and beverages can help
boost Energy, Protein, Calcium, Vitamin D and all the essential micronutrients without altering taste
or texture. Helping them to get more out of every mouthful.
Healthcare Professionals may recommend SUSTAGEN to:
• Help with weight gain
• Slow down weight loss
• Combat loss of appetite
• Assist frail elderly who may be malnourished
• Boost energy for those feeling tired or lacking energy
• Supplement intake for impaired chewing or swallowing
For more recipe ideas, please visit www.sustagen.com.au
1
S o up s a
nd St ar
ters
Contents
01 Introduction
02 Contents
03 SUSTAGEN Hospital
Formula mixing
instructions
Main Courses and Sides
04 SUSTAGEN Neutral
usage applications
05 SUSTAGEN Hospital
and Nestlé Professional
usage applications
07 Our SUSTAGEN Hospital
Formula Range
Soups and Starters
Main Courses and Sides
Desserts and Cakes
08 Bacon and
Zucchini Slice
16 Basil Oil, Parmesan and
Roasted Pine Nut Mash
09 Creamy Pumpkin Soup
17 Beef and Mushroom Pie
28 Apple and Raspberry
Coconut Custard
Crumble
10 Chunky Lamb
Stockpot Soup
18 Beef Bourguignon
11 Hearty Minestrone
12 Creamy Spring
Vegetable Soup
13 Curried Potato
and Leek Soup
14 Dutch Pea and
Ham Soup
15 Fish Cakes with
Sweet Tangy Sauce
Dessert s
a n d C a ke
s
19 Beef Lasagne
20 Creamy Bacon
Fettuccine
29 Apricot Shortcake
30 Caramel Cheesecake
31 Caramel Date Pudding
32 Chocolate Carrot Cake
21 Chicken, Mushroom
and Broccoli Risotto
33 Orange Coconut and
Raisin Muffins
22 Italian Meatballs
34 Panna Cotta
23 Macaroni Cheese
35 Peach Crème Brûlée
24 Salmon Bake
36 Pecan Caramel Slice
25 Shepherds Pie
26 Thai Chicken Curry
27 Tuna and Asparagus
Mornay
2
SUSTAGEN Hospital
Formula mixing
instructions
Both SUSTAGEN Hospital Formula
and SUSTAGEN Hospital Formula
Plus Fibre are nutritionally
complete and specially formulated
to assist in meeting the body’s
daily needs of protein plus
essential vitamins and minerals.
SUSTAGEN Hospital Formula
Plus Fibre has the added plus
of dietary fibre. Fibre is essential
for digestion.
SUSTAGEN Hospital Formula
Serves
1 x scoop of SUSTAGEN = 60g
Volume
(approx.)
1
200ml
+
60g
=
242ml
5
1 litre
+
300g
=
1.21 litres
10
2 litres
+
600g
=
2.42 litres
20
4 litres
+
1.2kg
=
4.84 litres
50
10 litres
+
3kg
=
12.1 litres
200ml
SUSTAGEN Hospital Formula Plus Fibre
Serves
1 x scoop of SUSTAGEN = 60g
3
SUSTAGEN
powder - grams
Water or Milk
175ml
SUSTAGEN
powder - grams
Water or Milk
Volume
(approx.)
1
175ml
+
60g
=
214ml
5
875ml
+
300g
=
1.07 litres
10
1.75 litres
+
600g
=
2.14 litres
20
3.5 litres
+
1.2kg
=
4.28 litres
50
8.75 litres
+
3kg
=
10.7 litres
SUSTAGEN Neutral
usage applications
Take the chance out of your
residents’ nutrition!
Adding SUSTAGEN Neutral to
your residents’ food and beverages
can help boost Energy, Protein,
Calcium, Vitamin D and all the
essential micronutrients without
altering taste or texture.
Food
Quantity
SUSTAGEN Method
Added
protein
Comments
Water/Milk
175ml
60g
Whisk powder into cold milk or
water. Use accordingly.
13.8g
Tea/Coffee
1 cup or 250ml
20g
Stir into tea or coffee as a
replacement to milk.
4.6g
Juice
(Orange, Apple)
1 cup or 250ml
20g
Whisk into juice with a fork just
before serving.
4.6g
May separate on standing,
simply mix to consolidate.
Pureed
Vegetable
½ cup or
approximately
125g
20g
Blend into vegetables whilst
pureeing or stir into pureed
vegetables.
4.6g
Tends to thin texture of
vegetables slightly.
Soup
1 cup or 250ml
40g
Whisk into soup after heating.
9.2g
Gives a creamy appearance.
Works well in tomato,
pumpkin and corn.
Porridge
1 cup or 85g - 90g
raw oats
40g
Stir into cooked porridge.
9.2g
Cereal
½ cup
20g
Stir into cereal and add milk.
4.6g
Mashed Potato
250g raw peeled
potatoes or 1 cup
mashed potato
40g
Add to cooked potato and
mash together.
9.2g
Scrambled Eggs
4 eggs
60g
Stir SUSTAGEN Hospital Neutral
into 250ml milk. Whisk into eggs
and cook over a medium heat,
stirring continually for 2-3 minutes.
13.8g
Natural
Yoghurt
250g or 1 cup
60g
Stir into yoghurt 5 minutes
before serving.
13.8g
Initial grainy appearance but
grains dissolve.
Custard
250g or 1 cup
60g
Stir into hot or cold custard
5 minutes before serving.
13.8g
Initial grainy appearance but
grains dissolve.
White Sauce
250g or 1 cup
80g
Gradually blend into white sauce
just before serving.
18.4g
Initial grainy appearance but
grains dissolve.
Casseroles
400g
60g
Gradually stir into heated
casserole just before serving.
13.8g
Gives a creamy appearance.
Tends to thin texture of
casserole slightly.
Baked Beans
250g or 1 cup
40g
Gradually stir into heated baked
beans just before serving.
9.2g
Gives a creamy appearance.
Pasta Sauce or
Tomato Puree
250ml or 1 cup
40g
Stir into sauce. Use accordingly.
9.2g
Gives a creamy appearance.
4
SUSTAGEN Hospital
and Nestlé
Professional
usage applications
Nestlé Professional
Product
Quantity Ingredients Method
Serves Standard
serve
MAGGI Gluten Free
Soup Mixes
Refer to
label
MAGGI Gluten
Free Soup Mix
• Refer to product label to determine quantity
of soup mix required to produce a 2 litre batch
of soup as it varies by flavour.
12
170ml
2 litres
Water
• Combine soup mix with a little water to
and stir to form a thin paste.
15
100g
• Stir in remaining water and bring to the boil,
stirring regularly.
240g
Nestlé Professional offers
commercial caterers a creative
range of food and beverage
solutions that can be successfully
combined with SUSTAGEN
Hospital Neutral for added
nutritional benefits.
The MAGGI Soup and Mashed
Potato mixes and range of NESTLÉ
Dessert Mixes are great recipe
bases that can be easily fortified
with SUSTAGEN just by following
these directions.
5
SUSTAGEN
Hospital
Neutral
• Reduce heat and simmer for 10 minutes,
stirring regularly. Gradually mix in SUSTAGEN
Hospital Neutral until fully dissolved.
• Serve.
MAGGI Gluten Free
Mashed Potato
200g
MAGGI Gluten
Free Mashed
Potato Mix
1.2 litres
Boiling water
280g
SUSTAGEN
Hospital
Neutral
• Produce 1.4kg batch of MAGGI Gluten Free
Mashed Potato Mix using the provided ratio
of water and potato mix. The consistency will
be thinner than normally produced.
• Gradually mix in SUSTAGEN Hospital
Neutral until fully combined.
• Serve.
SUSTAGEN Hospital
and Nestlé
Professional
usage applications
Nestlé Professional
Product
Quantity Ingredients Method
Serves Standard
serve
NESTLÉ Crème Brûlèe
Dessert Mix
500ml
Milk
108ml
Cream
• Combine milk and cream in a pan and
bring to the boil.
12
500ml
130g
NESTLÉ
Crème Brûlée
Dessert Mix
• Remove from heat and gradually whisk in
NESTLÉ Crème Brûlèe Dessert Mix until fully
combined (approximately 1 minute).
200g
SUSTAGEN
Hospital
Neutral
• Gradually whisk in SUSTAGEN Hospital
Neutral until fully combined.
12
108ml
• Portion into serving dishes and cool.
Chill until set.
• Before serving, sprinkle with brown sugar
to cover, caramelise sugar with blowtorch
or under grill.
NESTLÉ Panna Cotta
Dessert Mix
500ml
Milk
500ml
Cream
• Combine milk and cream in a pan and
bring to the boil.
130g
NESTLÉ
Panna Cotta
Dessert Mix
• Remove from heat and gradually whisk in
NESTLÉ Panna Cotta Dessert Mix until fully
combined (approximately 1 minute).
200g
SUSTAGEN
Hospital
Neutral
• Gradually whisk in SUSTAGEN Hospital
Neutral until fully combined.
• Portion into serving dishes and cool.
Refrigerate for 2 hours or until set.
• Turn out onto serving plates for serving.
6
Our SUSTAGEN
Hospital Formula
Range
SUSTAGEN Hospital Formula
has been specially designed
by experts for times when our
nutritional needs may be higher,
whether recovering from illness
or managing a busy life, and we
may not be getting the nutrients
we need from food.
The SUSTAGEN Hospital Formula
range is gluten free and low GI.
Hospital Formula
Available in Chocolate, Vanilla and New Neutral flavours, SUSTAGEN
Hospital Formula is nutritionally complete to help meet the body’s
daily needs for vital nutrients, especially protein.
SUSTAGEN Hospital Formula also contains 27 essential vitamins
and minerals and is low in fat.
Hospital Formula Plus Fibre
SUSTAGEN Plus Fibre contains all the benefits of SUSTAGEN Hospital
Formula with the added plus of both soluble and insoluble fibre.
Fibre is important for digestion. Available in Chocolate and
Vanilla flavours.
Instant Pudding
For a nutritional energy boost, SUSTAGEN Instant Pudding is an
easy-mix dessert or supplement for poor appetite or impaired
chewing or swallowing. Can be mixed to just-right consistencies
and sets in 2 minutes at room temperature.
7
Soups and Starters
Bacon and Zucchini Slice
A light alternative to quiche, this savoury slice is a snap to make.
Qty
Unit
Ingredient
Yield:
2365g / 4730g
Preparation time:
12 serves 24 serves
10
20
ea
Eggs, separated
375
750
ml
Milk
250
500
g
Self-raising flour
200
400
g
SUSTAGEN Hospital Neutral
500
1000
4
8
g
Zucchini, grated, liquid squeezed out
ea
Spring onions, chopped
150
300
g
Bacon, diced
250
500
g
Tasty cheddar cheese, grated
1/ Combine egg yolks and milk in a
large bowl and gradually whisk in
the flour and SUSTAGEN Hospital
Neutral until smooth.
3/ Pour into one or two buttered and
lined 28cm x 18cm baking dishes and
bake at 180°C for 30 minutes or until
cooked through.
2/ Stir in zucchini, spring onions, bacon
and cheese until well combined.
Whisk egg whites until stiff peaks
form and fold into mixture.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (197g)
1379kJ
19.9g
14.6g
7.9g
29.0g
10.0g
2.0ug
539.9mg
404.5mg
321.0mg
Serving Suggestion:
Serve cut into large squares
with salad for an entrée or
light lunch or cut into smaller
squares for finger food.
Tip:
For a vegetarian friendly
option, substitute bacon with
finely chopped capsicum.
• 20g protein per serve. • 20% more energy.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
8
Soups and Starters
Creamy Pumpkin Soup
Smooth, sweet and creamy, pumpkin soup is always a favourite.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
1
2
100
kg
Pumpkin, chopped
200
g
Onion, chopped
1
2
g
Garlic, crushed
1
2
L
Water
250
500
ml
Water, extra
150
300
g
MAGGI Classic Crème Soup Base
200
400
g
SUSTAGEN Hospital Neutral
1/ Cook vegetables in water until soft.
2/ Place vegetables and liquid in food
processor and blend until smooth.
3/ Add extra water and MAGGI Classic
Crème Soup Base Mix, bring to boil and
simmer 2 minutes.
4/ Gradually whisk in SUSTAGEN
Hospital Neutral and serve.
• 8g protein per serve. • 75% more energy.*
9
2514g / 5028g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
10 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (251g)
749kJ
8.1g
1.6g
0.6g
31.0g
18.1g
0.9ug
428.2mg
674.4mg
145.8mg
Alternatives:
Sweet Potato Soup:
Substitute pumpkin with
sweet potato.
Potato and Leek Soup:
Substitute pumpkin and
onion, with potato and leek.
Soups and Starters
Chunky Lamb Stockpot Soup
Rich and sustaining, this winter soup is full of goodness.
Qty
Unit
Ingredient
Yield:
2748g / 5496g
Preparation time:
10 serves 20 serves
4
8
ea
Lamb shanks
1
2
ea
Bay leaf
50
100
g
Onion, chopped
1.5
3
L
Water
60
125
g
Carrot, sliced
35
70
g
Celery, sliced
Nutritional analysis
1
2
L
Water, extra
42
85
g
MAGGI Créme Mushroom Soup
65
130
g
MAGGI Classic Tomato Soup Mix
400
800
g
MAGGI Classic Farmhouse Stockpot Soup
200
400
g
SUSTAGEN Hospital Neutral
1/ Place lamb shanks, bay leaf, onion and
water into a large saucepan, bring to boil
and simmer uncovered 1-2 hours
or until tender, skimming regularly.
2/ Discard bay leaf and remove meat
from bones. Chop meat finely.
3/ Add extra water, MAGGI Créme Mushroom
Soup, MAGGI Classic Tomato Soup Mix and
MAGGI Classic Farmhouse Stockpot Soup
powder and bring to the boil.
10 minutes
4/ Add carrot and celery and simmer
gently uncovered for 30 minutes.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (275g)
1358kJ
19.1g
6.5g
3.4g
86.1g
15.9g
0.9ug
665.0mg
590.6mg
128.8mg
Alternatives:
Beef Stockpot Soup:
Substitute osso bucco for
lamb shanks.
5/ Gradually whisk in SUSTAGEN
Hospital Neutral.
6/ Return chopped meat to soup
and bring to boil.
7/ Serve and if desired, garnish
with parsley.
• 19g protein per serve.
10
Soups and Starters
Hearty Minestrone
Classic Minestrone with the goodness of SUSTAGEN.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
15
25
500
ml
Olive oil
1,000
g
Lamb, diced
130
260
g
Onion, chopped
4
8
g
Garlic, crushed
330
660
g
Potatoes, chopped
200
g
Carrot, chopped
100
200
2
4
660
1,320
3
6
g
Celery, chopped
kg
BUITONI Tomato Coulis
ml
Water
g
MAGGI Classic Beef Booster
230
460
g
Pumpkin, chopped
400
800
g
Canned butter beans, rinsed and drained
165
330
g
Frozen spinach, thawed and drained
200
400
g
SUSTAGEN Hospital Neutral
2/ Add BUITONI Tomato Coulis, water and
MAGGI Classic Beef Booster. Bring to boil
and simmer covered 15 minutes.
• 21g protein per serve.
15 minutes
Nutritional analysis
100
1/ Heat oil in large pan and brown meat.
Add onion, garlic, carrot, celery
and potato and cook 3 minutes,
stirring regularly.
11
4480g / 8960g
Preparation time:
3/ Add pumpkin, butter beans and
spinach and simmer covered for
a further 15 minutes.
4/ Gradually whisk in SUSTAGEN
Hospital Neutral.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (448g)
1460kJ
21.1g
11.3g
3.2g
36.9g
24.6g
0.9ug
923.0mg
1434.5mg
235.4mg
Serving Suggestion:
Serve with Parmesan cheese
and crusty bread.
Soups and Starters
Creamy Spring Vegetable Soup
Light and creamy, this soup is suitable for any season.
Qty
Unit
Ingredient
Yield:
2353g / 4706g
Preparation time:
10 serves 20 serves
100
200
g
MAGGI Classic Crème Soup Base
110
220
g
MAGGI Classic Chicken Noodle Soup
2
4
L
Water
200
400
g
Carrot, sliced
50
100
g
Red capsicum, sliced
200
400
g
SUSTAGEN Hospital Neutral
500
1000
ml
Water, extra
100
200
g
Frozen peas
100
200
g
Spring onions, chopped
1/ Combine MAGGI Classic Crème Soup
Base and MAGGI Classic Chicken
Noodle Soup Mix with 500ml water
and mix to a smooth paste.
2/ Bring remaining water to boil and
whisk in prepared paste.
3/ Add carrots and red capsicum and return
to the boil, stirring regularly. Reduce heat
and simmer until tender.
4/ Whisk together SUSTAGEN Hospital
Neutral and extra water, then stir into
soup with peas. Return to the boil
and simmer 5 minutes before serving
garnished with spring onions.
10 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (235g)
647kJ
7.5g
1.6g
0.6g
25.4g
13.4g
0.9ug
592.8mg
500.0mg
133.7mg
Alternative:
Creamy Chicken Soup:
Omit vegetables and
replace 1 litre extra water
with 1 litre milk.
• 8g protein per serve. • 97% more energy.* • 10 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
12
Soups and Starters
Curried Potato and Leek Soup
A mildly spiced creamy soup with the sweetness of leek.
Qty
Unit
Ingredient
Yield:
12 serves 24 serves
40
80
ml
Olive oil
150
300
g
Leek, sliced
5
10
g
Ground turmeric
10
20
g
Ground cumin
10
20
g
Ground coriander
3.5
7
L
Water
25
50
g
MAGGI WHOLENESS Gluten Free Chicken Stock powder
700
g
MAGGI Gluten Free Mashed Potato
375
750
ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
350
700
g
SUSTAGEN Hospital Neutral
2/ Add water and MAGGI WHOLENESS
Gluten Free Chicken Stock powder
and bring to the boil.
10 minutes
Nutritional analysis
350
1/ Heat oil in a large pot, add leek and
cook for 2-3 minutes. Stir in turmeric,
cumin and coriander.
3/ Gradually whisk in MAGGI Gluten Free
Mashed Potato and bring to the boil,
stirring regularly. Reduce heat to
a simmer.
4/ Stir in NESTLÉ CARNATION Light & Creamy
Evaporated Milk and gradually whisk
in SUSTAGEN Hospital Neutral, reheat
without boiling.
• 13g protein per serve. • 70% more energy.*
13
4815g / 9630g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (401g)
1141kJ
12.5g
5.7g
1.9g
42.2g
16.6g
1.3ug
843.2mg
939.8mg
266.2mg
Serving Suggestion:
Serve garnished with
crisp bacon or chopped
spring onions.
Soups and Starters
Dutch Pea and Ham Soup
A rich and smoky soup that’s perfect for Winter time.
Qty
Unit
Ingredient
Yield:
2536g / 5072g
Preparation time:
10 serves 20 serves
70
140
g
MAGGI Classic Pea with Ham Soup
70
140
g
MAGGI Classic Potato & Leek Soup
2
4
L
Water
200
400
g
Carrot, grated
150
300
g
Parsnip, grated
200
400
g
SUSTAGEN Hospital Neutral
100
200
g
Bacon, chopped and cooked
1/ Combine MAGGI Classic Pea with Ham
Soup and MAGGI Classic Potato & Leek
Soup with 500ml water and mix to a
smooth paste.
4/ Gradually whisk in SUSTAGEN
Hospital Neutral and return to boil.
Simmer for 5 minutes.
5/ Serve garnished with cooked bacon.
2/ Bring remaining water to boil and
whisk in the paste.
10 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (254g)
764kJ
9.9g
4.8g
2.3g
22.9g
11.5g
1.0ug
538.0mg
454.1mg
134.5mg
Serving Suggestion:
Add some frozen peas for
something different.
3/ Add vegetables and simmer
until tender.
• 10g protein per serve. • 70% more energy.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
14
Soups and Starters
Fish Cakes with Sweet Tangy Sauce
These moreish little fish bites are delicious as an entrée or pass-around.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
1
2
300
kg
Firm white fish fillets, chopped
600
g
SUSTAGEN Hospital Neutral
50
100
g
MAGGI TASTE OF ASIA Red Curry Paste
10
20
ml
MAGGI Fish Sauce
5
10
g
Salt
5
10
g
Sugar
5
10
g
Cornflour
25
50
g
Spring onions, chopped
40
80
ml
Lime juice
Oil, for frying
20
40
ml
MAGGI Fish Sauce, extra
20
40
ml
MAGGI Sweet Chilli Sauce
100
200
ml
Water
10
20
g
Coriander leaves, chopped
1/ Combine fish, SUSTAGEN Hospital Neutral,
MAGGI TASTE OF ASIA Red Curry Paste,
MAGGI Fish Sauce, salt and sugar in a food
processor and blend until fish is finely
chopped and mixture is well combined.
2/ Combine fish mixture with spring onions
and shape into fish cakes,
allowing two per serve.
3/ Heat oil in a large pan and fry fish cakes
in batches until golden brown on both
sides, drain on absorbent paper and
keep warm.
4/ Combine lime juice, MAGGI Fish Sauce,
MAGGI Sweet Chilli Sauce, water and
coriander for dipping sauce. Serve with
fish cakes.
• 28g protein per serve. • 80% more energy.*
15
1300g / 2600g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
20 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (130g)
1064kJ
27.5g
5.4g
1.6g
23.0g
14.8g
4.2ug
940.0mg
670.5mg
206.9mg
Alternative:
These fish cakes can be made
using well drained canned
salmon or tuna.
Main Courses and Sides
Basil Oil, Parmesan and Roasted Pine Nut Mash
This mash is delicious served with lamb, seafood or beef.
Qty
Unit
Ingredient
Yield:
15 serves 30 serves
1
2
125
250
1.2
1760g / 3520g
Preparation time:
bunch
Basil leaf, fresh
ml
Olive oil
2.4
L
Water
200
400
g
MAGGI Gluten Free Mashed Potato
280
560
g
SUSTAGEN Hospital Neutral
1/2
1
tsp
Sea salt flakes
65
130
g
Pine nuts, toasted and chopped
50
100
g
Parmesan cheese, grated
1/ To make basil oil, blend basil leaves, oil
and salt in a food processor until finely
chopped. Pour into a jug and stand at
room temperature for two hours to infuse.
Strain oil, discarding leaves.
3/ Stir pine nuts and parmesan into
mash. Pour over basil oil, swirling
until just combined.
4/ Serve topped with small basil leaves
and extra parmesan cheese.
2/ Bring water to simmer, add MAGGI
Gluten Free Mashed Potato in a steady
stream, whisking constantly until
mixture thickens. Remove from heat,
gradually mix in SUSTAGEN Hospital
Neutral and season to taste.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (117g)
975kJ
7.7g
13.0g
2.8g
21.1g
8.1g
1.0ug
334.7mg
481.0mg
174.0mg
Alternatives:
Caper, Lemon and
Parsley Mash:
Omit pine nuts, parmesan,
olive oil and basil and stir
in 50g capers, rind and juice
of 2 lemons and 40g
chopped parsley into
mash before serving.
Sweet Chilli Mash:
Omit pine nuts, parmesan,
olive oil and basil and swirl
100ml MAGGI Sweet Chilli
sauce and 40g chopped
spring onions into mash
before serving.
• 8g protein per serve. • 45% more energy.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
16
Main Courses and Sides
Beef and Mushroom Pie
You can’t beat these hearty beef pies with a crisp, crunchy top for a Winter winner.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
40
80
ml
Olive oil
1
2
kg
Rump steak, chopped
40
80
ml
Olive oil, extra
360
720
g
Onion, chopped
200
400
g
Bacon, chopped
200
400
g
Mushrooms, sliced
150
300
g
Carrot, chopped
125
250
g
MAGGI Classic Demi-Glace Sauce
180
360
ml
Red wine
500
1000
ml
Water
200
400
g
SUSTAGEN Hospital Neutral
2
4
ea
Puff pastry sheets, thawed
1
2
ea
Egg, lightly beaten
1/ Heat oil in a large pot and brown beef.
2/ Heat extra oil in a separate pot, sauté
onion, bacon, mushroom and carrot,
cook 3 minutes and remove from pan.
3/ Mix MAGGI Demi-Glace Sauce to a smooth
paste with wine, add water to beef, bring
to boil and stir in paste. Return to boil,
stirring regularly.
4/ Add vegetables to beef, simmer covered
35-40 minutes until beef is tender. Gradually
whisk in SUSTAGEN Hospital Neutral.
• 14g protein per serve.
17
1950g / 3900g
Preparation time:
5/ Join pastry sheets together, lightly roll
out and cut into circles to fit 10 (or 20)
individual pie dishes.
6/ Spoon meat mixture into pie dishes, cover
with pastry and cut slits into the centre.
7/ Brush pastry with egg and bake at 200°C
for 20 minutes until golden.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (195g)
1865kJ
14.0g
24.6g
11.0g
38.5g
11.6g
1.1ug
497.2mg
464.6mg
146.5mg
Alternative:
Lamb, Mushroom and
Rosemary Pies :
Substitute lamb for beef
and add 20g fresh rosemary
to meat mixture prior
to baking.
Main Courses and Sides
Beef Bourguignon
A nourishing twist on this French classic.
Qty
Unit
Ingredient
Yield:
2600g / 5200g
Preparation time:
12 serves 24 serves
40
80
ml
Olive oil
1.5
3
kg
Rump steak, chopped
30
60
g
Butter
150
300
g
Bacon, chopped
250
500
g
Mushrooms, sliced
24
48
ea
Small onions, peeled
120
240
g
MAGGI Classic Demi-Glace Sauce
1
2
L
Water
125
250
ml
Red wine
60
120
g
Tomato paste
220
440
g
SUSTAGEN Hospital Neutral
1/ Heat oil in a large pan and brown steak
in small batches, remove from pan and
place in large baking pan.
2/ Melt butter in pan, add bacon,
mushrooms and onions, cook
3 minutes and combine with meat.
3/ Prepare and cook MAGGI Classic
Demi-Glace Sauce according to
directions on pack with water and
wine. Whisk in tomato paste and
SUSTAGEN Hospital Neutral.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (217g)
1367kJ
33.5g
13.7g
5.1g
15.5g
10.4g
2.1ug
369.8mg
851.9mg
131.2mg
Tip:
Beef Bourguignon Pie:
Any leftover Beef Bourguignon
makes a wonderful pie. Simply
portion into pie dishes, cover
with puff pastry and bake at
200°C for 15-20 minutes until
golden brown.
4/ Pour sauce over meat and vegetables,
cover and bake at 180°C for 1 hour or
until meat is tender, stirring once
during cooking. Stir once more prior
to serving and serve with mash.
• 34g protein per serve. • 25% more energy.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
18
Main Courses and Sides
Beef Lasagne
This is a speedy version of this sensational Italian favourite.
Qty
Unit
Ingredient
Yield:
12 serves 24 serves
750
1500
g
Dried lasagne sheets
700
1400
g
Beef mince
50
100
g
Onion, diced
10
20
g
Garlic, crushed
700
1400
20
40
ml
Red wine
g
MAGGI Classic Demi-Glace Sauce
5
10
g
Dried oregano
2
4
kg
BUITONI Tomato Coulis
260
520
g
MAGGI Classic Bechamel Sauce
1.3
2.6
L
Milk
1.3
2.6
L
Water
360
720
g
SUSTAGEN Hospital Neutral
200
400
g
Parmesan cheese, grated
320
640
g
Mozzarella cheese, grated
1/ If required, cook lasagne sheets in a large
pot of boiling water. When just al dente,
strain, lightly oil and set aside.
2/ Brown mince, onion and garlic in
large sauté pan. Add wine, MAGGI
Classic Demi-Glace Sauce, oregano
and reduce until thickened. Stir in
BUITONI Tomato Coulis.
3/ Prepare MAGGI Classic Bechamel
Sauce as directed on can using milk
and water. Gradually whisk in SUSTAGEN
Hospital Neutral.
4/ Assemble lasagne in large lasagne or
baking pans, by layering meat sauce,
mozzarella, lasagne, bechamel sauce
and parmesan. Repeat layers.
5/ Bake at 160°C for 50-60 minutes
or until fully cooked.
• 49g protein per serve.
19
3550g / 7100g
Preparation time:
20 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (296g)
3623kJ
48.6g
27.5g
13.1g
97.6g
35.7g
3.2ug
2340.6mg
1695.4mg
663.0mg
Tip:
Beef Lasagne can be
assembled up to one day
ahead of time and refrigerated.
Allow to come to room
temperature and bake just
before serving.
Main Courses and Sides
Creamy Bacon Fettuccine
A light and lovely pasta suitable for an entrée or main course.
Qty
Unit
Ingredient
Yield:
3014g / 6028g
Preparation time:
10 serves 20 serves
750
1500
g
Fettuccine pasta
80
160
g
MAGGI Classic Mushroom Soup
250
500
ml
Water
250
500
g
Bacon, chopped
500
1000
ml
Milk
26
52
g
Wholegrain mustard
200
400
g
SUSTAGEN Hospital Neutral
Dill, for garnish
1/ Cook pasta in a large pot of salted
boiling water until al dente and drain.
4/ Gradually whisk in SUSTAGEN Hospital
Neutral and simmer for 5 minutes.
2/ Meanwhile, mix MAGGI Classic Creme
of Mushroom Soup to a paste with water.
5/ Toss with pasta and sprinkle with dill.
3/ Fry bacon in large saucepan and add
paste, milk and mustard to pan.
Bring to the boil, stirring regularly.
10 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (301g)
1805kJ
18.1g
6.8g
2.6g
71.8g
9.5g
1.1ug
610.7mg
451.4mg
135.0mg
Alternatives:
Creamy Capsicum and
Bacon Fettuccine:
Add 1-2 sliced red capsicums
and fry with the bacon.
• 18g protein per serve. • 9 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
20
Main Courses and Sides
Chicken, Mushroom and Broccoli Risotto
This easy chicken risotto is a well-balanced meal in itself.
Qty
Unit
Ingredient
Yield:
12 serves 24 serves
40
80
ml
Canola oil
350
700
g
Red onion, diced
1
2
kg
Arborio rice
3
6
L
Water
250
500
ml
White wine
70
140
g
MAGGI WHOLENESS Gluten Free Chicken Stock powder
250
500
g
SUSTAGEN Hospital Neutral
350
700
g
Mushrooms, sliced
500g
1
kg
Broccoli florets
500g
1
kg
Chicken breast fillet (skinless), cooked and chopped
125
250
g
Parmesan cheese, grated
1/ Heat oil in a large pot and sauté onion for
2 minutes until tender. Add rice and cook,
stirring for 1 minute.
3/ Add mushrooms, broccoli and chicken,
simmer uncovered 10 to 15 minutes
until chicken is cooked, stirring regularly.
2/ Combine water, wine and MAGGI
WHOLENESS Gluten Free Chicken
Stock powder and gradually whisk in
SUSTAGEN Hospital Neutral. Bring to
the boil and simmer uncovered
5 minutes, stirring regularly.
4/ Stir in parmesan cheese, portion
and serve immediately.
• 27g protein per serve.
21
6435g / 12870g
Preparation time:
12 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (536g)
2289kJ
27.1g
8.4g
3.1g
85.3g
13.8g
1.6ug
638.0mg
655.5mg
278.5mg
Serving Suggestion:
Top with toasted slivered
almonds and extra parmesan
before serving.
Main Courses and Sides
Italian Meatballs
Try these Italian-inspired meatballs for an economical but tasty dish.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
1
2
150
2044g / 4088g
Preparation time:
kg
Beef mince
300
g
Onion, chopped
180
360
g
Frozen spinach, thawed and drained
8
16
g
Garlic, crushed
20
40
g
Dried breadcrumbs
1
2
ea
Eggs
40
80
g
Grated parmesan cheese
10
20
g
MAGGI Classic Beef Booster
40
80
ml
Olive oil
100
200
ml
Red wine
750
1500
g
BUITONI Tomato Coulis
30
60
g
MAGGI Classic Demi-Glace Sauce
200
400
g
SUSTAGEN Hospital Neutral
15
30
g
Fresh basil
1/ Combine first 8 ingredients and
form into meatballs.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (204g)
1601kJ
29.4g
18.9g
6.8g
22.0g
15.3g
1.3ug
729.3mg
985.3mg
214.5mg
Serving Suggestion:
To serve these meatballs
as a pasta sauce, roll into
small balls and proceed as
above. Serve over fettuccine,
spaghetti or spiral pasta,
sprinkled with parmesan.
3/ Whisk in SUSTAGEN Hospital
Neutral and basil before serving.
2/ Heat oil in pan and cook meatballs until
golden. Add red wine, BUITONI Tomato
Coulis and MAGGI Classic Demi-Glace
Sauce. Bring to boil, return meatballs to
pan and simmer covered for 10 minutes.
• 29g protein per serve. • 25% more energy.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
22
Main Courses and Sides
Macaroni Cheese
An old-fashioned favourite!
Qty
Unit
Ingredient
Yield:
12 serves 24 serves
375
750
g
Macaroni
15
30
ml
Canola oil
150
300
g
Onion, chopped
560
1125
ml
NESTLÉ CARNATION Light & Creamy Evaporated Milk
250
500
ml
Water
500
g
SUSTAGEN Hospital Neutral
30
60
g
Cornflour
225
450
g
Ham, chopped
250
500
g
Spinach, frozen, thawed and drained
170
340
g
Tasty cheddar cheese, grated
2/ Meanwhile, heat oil in a large pot and
sauté onion for 2 minutes.
3/ Add NESTLÉ CARNATION Light & Creamy
Evaporated Milk and water. Gradually
whisk in SUSTAGEN Hospital Neutral
and cornflour and bring to the boil,
stirring regularly.
11 minutes
Nutritional analysis
250
1/ Cook macaroni in a large pot of salted
boiling water until ‘al dente’ and drain.
4/ Stir in ham and spinach and return to boil.
5/ Add macaroni and half the cheese.
6/ Place in a shallow ovenproof dish,
sprinkle with remaining cheese and
place under a hot grill until golden.
• 20g protein per serve. • 30% more energy.*
23
2275g / 4550g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (190g)
1403kJ
20.1g
8.2g
4.3g
43.7g
14.6g
1.5ug
445.9mg
523.7mg
399.1mg
Serving Suggestion:
Macaroni Cheese may be
portioned and baked in
individual ramekins.
Main Courses and Sides
Salmon Bake
A simple and succulent way to serve seafood.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
900
45
3
8
250
415
310
200
60
100
150
100
500
500
200
25
135
30
1,800
90
6
16
500
825
620
400
120
200
300
200
1,000
1,000
400
50
270
60
4400g / 8800g
Preparation time:
g
g
ea
g
g
g
g
g
g
g
g
g
ml
ml
g
g
g
g
Cooked rice
Dried breadcrumbs
Eggs, lightly beaten
Fresh parsley, chopped
Pickled onions, chopped , 1 tablespoon of liquid reserved
Canned salmon in brine, drained
Canned corn kernels, drained
Red pepper, finely chopped
Cheddar cheese, grated
Frozen peas
Sour cream
MAGGI Classic Bechamel Sauce
NESTLÉ CARNATION Full Cream Evaporated Milk
Water
SUSTAGEN Hospital Neutral
Wholegrain mustard
Cheddar cheese, grated, extra
Parmesan cheese, grated
1/ Combine rice, breadcrumbs, eggs and
parsley and press into baking pans.
2/ Combine pickled onion and liquid, salmon,
corn kernels, red pepper, cheese, peas and
sour cream and pour evenly over rice.
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (440g)
2389kJ
28.8g
22.4g
13.0g
61.4g
20.9g
5.7ug
1459.8mg
671.8mg
578.4mg
Alternatives:
You can easily substitute
cooked chicken or drained,
canned tuna for the salmon.
3/ Prepare MAGGI Classic Bechamel Sauce as
directed on can using NESTLÉ CARNATION
Full Cream Evaporated Milk and water.
Gradually whisk in SUSTAGEN Hospital
Neutral and mustard. Pour Bechamel
mixture over salmon and top with
combined cheeses.
4/ Bake at 180°C for 50 minutes.
• 29g protein per serve.
24
Main Courses and Sides
Shepherds Pie
This classic Shepherds Pie has a double burst of SUSTAGEN goodness in both the filling and the mash.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
20
40
ml
Vegetable oil
1.5
3
kg
Beef mince
40
80
ml
Vegetable oil, extra
150
300
g
Carrot, diced
300
g
Green capsicum, diced
100
200
g
Onion, diced
100
200
g
Celery, sliced
200
400
g
MAGGI Classic Rich Gravy Mix
200
400
g
SUSTAGEN Hospital Neutral
1
2
L
Water
1/4
1/2
tsp
Salt
300
600
g
MAGGI Gluten Free Mashed Potato
1.8
3.6
L
Boiling water
420
840
g
SUSTAGEN Hospital Neutral, extra
150
300
g
Tasty cheddar cheese, grated
2/ Heat extra oil in a separate pot, add
vegetables and cook 3-4 minutes until
tender and add to mince.
3/ Whisk together MAGGI Classic Rich Gravy
Mix, SUSTAGEN Hospital Neutral and water.
Add to mince mixture with salt.
4/ Bring to boil, stirring regularly. Reduce heat,
simmer uncovered 15 - 20 minutes, stirring
regularly and spoon into large casserole
dishes or baking pans.
30 minutes
Nutritional analysis
150
1/ Heat oil in a large pot and brown mince.
5/ Whisk MAGGI Gluten Free Mashed
Potato into boiling water until well
combined. Gradually whisk in extra
SUSTAGEN Hospital Neutral until smooth.
6/ Spoon mashed potato over mince,
top with cheese. Bake at 200°C for
15-20 minutes or until golden.
Allow to stand for 10 minutes
before serving.
• 54g protein per serve. • 25% more energy.*
25
5880g / 11760g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (588g)
3187kJ
54.5g
28.0g
12.1g
71.2g
28.0g
3.5ug
2408.7mg
1729.4mg
513.5mg
Serving Suggestion:
This Shepherds Pie recipe can
be portioned and baked in
individual ramekins for a more
stylish presentation.
Main Courses and Sides
Thai Chicken Curry
A mild, creamy curry with fragrant Thai flavours.
Qty
Unit
Ingredient
Yield:
3080g / 6160g
Preparation time:
10 serves 20 serves
50
100
ml
Olive oil
200
400
g
Onion, chopped
70
140
g
MAGGI TASTE OF ASIA Green Curry Paste
500
1000
g
Boneless chicken thigh, sliced
1
2
L
Boiling water
40
80
g
Brown sugar
250
500
g
MAGGI Coconut Milk Powder
200
400
g
SUSTAGEN Hospital Neutral
40
80
g
Cornflour
200
400
g
Zucchini, sliced
230
460
g
Bamboo shoots (canned), drained and sliced
250
500
g
Frozen green peas
50
100
ml
MAGGI Fish Sauce
1/ Heat oil in a large pot, add onion and
curry paste and cook for 5 minutes.
Add chicken and cook until browned.
16 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (308g)
1729kJ
18.7g
24.9g
16.8g
27.2g
16.4g
1.0ug
691.3mg
592.1mg
158.7mg
Serving Suggestion:
Serve with steamed
jasmine rice and garnish
with coriander.
3/ Add zucchini, bamboo shoots and
peas and simmer for 10 minutes.
Stir in fish sauce.
2/ Whisk together water, brown sugar,
MAGGI Coconut Milk Powder,
SUSTAGEN Hospital Neutral and
cornflour. Add to chicken and bring
to the boil, stirring regularly.
• 19g protein per serve.
26
Main Courses and Sides
Tuna and Asparagus Mornay
This rich and creamy tuna mornay has a little asparagus added for extra interest.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
1.25
2.5
kg
Potatoes, peeled and boiled
425
850
g
Canned tuna in brine
340
680
g
Canned asparagus
100
200
g
MAGGI Classic Bechamel Sauce
2 x 375
4 x 375
200
400
120
240
g
Breadcrumbs
20
40
g
Parsley
20
40
g
Butter
ml
NESTLÉ CARNATION Full Cream Evaporated Milk
g
SUSTAGEN Hospital Neutral
1/ Slice potatoes and lay across the
bottom of a baking pan.
4/ Stir in tuna and asparagus and
pour over potatoes.
2/ Drain tuna and asparagus,
reserving liquid from both.
5/ Combine breadcrumbs, parsley and
butter and sprinkle over tuna.
3/ Prepare MAGGI Bechamel Sauce
as directed on can using NESTLÉ
CARNATION Full Cream Evaporated
Milk and reserved juices. Gradually
whisk in SUSTAGEN Hospital Neutral.
6/ Bake at 180°C for 30 minutes until
breadcrumbs are brown.
• 27g protein per serve.
27
2800g / 5600g
Preparation time:
15 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (280g)
1750kJ
26.9g
10.5g
6.3g
51.0g
19.7g
2.2ug
969.4mg
1242.7mg
349.8mg
Tip:
You can use any leftover
steamed vegetables in place
of the asparagus.
Desserts and Cakes
Apple and Raspberry Coconut Custard Crumble
Hearty and filling, a fruity crumble is the ultimate comfort food.
Qty
Unit
Ingredient
Yield:
1866g / 3732g
Preparation time:
10 serves 20 serves
900
1800
g
Pie apple
150
300
g
Frozen raspberries
250
500
g
MAGGI Coconut Milk Powder
200
400
g
SUSTAGEN Hospital Neutral
50
100
g
Custard powder
625
1250
ml
Water
100
200
g
Rolled oats
75
150
g
Shredded coconut
75
150
g
Flaked almonds
100
200
g
Butter, melted
50
100
g
Brown sugar
40
80
g
Golden syrup
1/ Combine apple and raspberries and
spread onto the base of an ovenproof
dish or individual ramekins.
3/ Combine remaining ingredients and
sprinkle over custard. Bake at 200°C
for 15-20 minutes until golden.
2/ Combine MAGGI Coconut Milk Powder,
SUSTAGEN Hospital Neutral and custard
powder with water and cook, stirring
until thick. Spoon over apple.
4/ Dust with icing sugar before serving.
10 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (187g)
3027kJ
12.9g
45.6g
29.9g
60.7g
33.8g
1.0ug
289.3mg
508.9mg
185.0mg
Alternative:
Apricot and Passionfruit
Coconut Crumble:
Substitute the apple and
raspberries for pie apricots
and passionfruit pulp.
• 13g protein per serve. • 3 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
28
Desserts and Cakes
Apricot Shortcake
A crunchy buttery cake with a soft fruit filling.
Qty
Unit
Ingredient
100
200
g
SUSTAGEN Hospital Neutral
125
250
g
Plain flour
125
250
g
Self-raising flour
225
450
g
Caster sugar
250
500
g
Butter, melted
2
4
ea
Eggs, lightly beaten
1
2
kg
Canned apricots, peaches or plums, drained
1/ Sift all dry ingredients including
SUSTAGEN Hospital Neutral into
a bowl. Stir in butter and eggs until
well combined.
Spread half the mixture into one or two
buttered and lined 20cm x 30cm baking
pans, top with fruit and dollop remaining
mixture over fruit.
3/ Bake at 180°C for 35-40 minutes or until
golden and cooked through. Allow to
cool in tin for 10 minutes before cutting.
• 6g protein per serve.
29
1260g / 2520g
Preparation time:
12 serves 24 serves
2
Yield:
20 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (105g)
1592kJ
6.1g
18.0g
11.4g
48.0g
29.9g
0.6ug
212.4mg
226.2mg
82.0mg
Serving Suggestion:
Serve warm or cold cut into
squares for afternoon tea
or with a dollop of cream
for dessert.
Alternative:
For a festive slice, replace
canned fruit with 400g/800g
prepared fruit mince.
Desserts and Cakes
Caramel Cheesecake
This creamy, caramel dessert is a luscious finish to a meal.
Qty
Unit
Ingredient
Yield:
12 serves 24 serves
250
500
g
Plain sweet biscuits, crushed
125
250
g
Unsalted Butter, melted
375
750
g
Cream cheese, softened
75
150
g
Sugar
2
4
150
300
1406g / 2813g
Preparation time:
ea
Eggs
g
Sour cream
75
150
g
NESTLÉ Caramel Mousse Dessert Mix
240
480
g
SUSTAGEN Hospital Neutral
1/ Combine biscuit crumbs and butter
together and press into one or two
greased and lined 20cm x 30cm baking
pans. Refrigerate while preparing filling.
4/ Bake at 180°C for 20-25 minutes until
set, allow to cool and refrigerate for
at least 2 hours.
5/ Serve cut into squares.
20 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (117g)
1734kJ
10.2g
24.6g
15.6g
38.7g
23.5g
1.4ug
239.0mg
261.9mg
156.7mg
Serving Suggestion:
Serve with whipped cream
flavoured with vanilla and
rum essence.
2/ Beat cream cheese and sugar until
smooth and creamy. Beat in eggs,
one at a time and sour cream.
3/ Beat in NESTLÉ Caramel Mousse Dessert
Mix and gradually whisk in SUSTAGEN
Hospital Neutral. Spoon mixture evenly
over crumb crust.
• 10g protein per serve. • 4 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
30
Desserts and Cakes
Caramel Date Pudding
This traditional warming pudding is a crowd pleaser.
Qty
Unit
Ingredient
1274g / 2548g
Preparation time:
12 serves 24 serves
250
500
g
Dried dates, chopped
175
350
ml
Boiling water
8
15
g
Bicarbonate of soda
175
350
g
Unsalted butter, softened
125
250
2
4
g
Brown sugar
ea
Eggs
150
300
g
Plain flour, sifted
75
150
g
NESTLÉ Caramel Mousse Dessert Mix
200
400
g
SUSTAGEN Hospital Neutral
1/ Combine dates, water and bicarbonate
of soda and stand for 15 minutes.
2/ Beat butter and brown sugar until
creamy and beat in eggs one at a time.
3/ Mix in date mixture, sifted flour,
NESTLÉ Caramel Mousse Dessert Mix
and SUSTAGEN Hospital Neutral.
Spoon into one or two greased and
lined 20cm x 30cm baking pans.
4/ Bake for 35-45 minutes until cooked.
• 7g protein per serve. • 4 times more calcium.*
31
Yield:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
40 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (106g)
1490kJ
7.3g
14.8g
9.8g
48.0g
34.4g
0.9ug
243.8mg
385.2mg
133.3mg
Serving Suggestion:
Serve with Caramel Custard.
To make Caramel Custard to
Serve 24, combine 150g NESTLÉ
Caramel Mousse Dessert Mix,
30g Cornflour and 900ml Skim
milk in a saucepan and bring
to the boil, stirring regularly.
Desserts and Cakes
Chocolate Carrot Cake
This cake combines the goodness of carrot with a little chocolate for a bit of indulgence.
Qty
Unit
Ingredient
Yield:
2230g / 4460g
Preparation time:
12 serves 24 serves
375
750
g
Self-raising flour
240
480
g
SUSTAGEN Hospital Neutral
3
6
g
Ground cinnamon
3
6
g
Ground nutmeg
250
500
g
Sugar
225
450
g
Carrot, grated
75
150
g
Pecan nuts, chopped
110
225
g
NESTLÉ Chocettes Bits
3
6
ea
Eggs
280
560
ml
Vegetable oil
375
750
g
Cream cheese, softened
4
8
g
Grated lemon zest
110
225
g
NESTLÉ Snowcap White Buttons, melted
1/ Sift self-raising flour, SUSTAGEN Hospital
Neutral, cinnamon and nutmeg into bowl
and stir in sugar.
30 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (186g)
3025kJ
13.8g
43.9g
14.6g
69.0g
41.5g
1.4ug
396.4mg
445.2mg
214.5mg
Serving Suggestion:
Serve cut into squares dusted
with nutmeg or cinnamon.
4/ Beat together remaining ingredients to
make a frosting and spread over cake.
Sprinkle with extra nutmeg.
2/ Mix in carrot, pecans, NESTLÉ
Chocettes, eggs and oil.
3/ Spoon mixture evenly into one or two
greased and lined 20cm x 30cm baking
pans. Bake at 180°C for 45-50 minutes until
golden brown and cooked. Turn out onto a
wire rack to cool.
• 14g protein per serve. • 2 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
32
Desserts and Cakes
Orange Coconut and Raisin Muffins
For a morning tea must-have, you can’t go past these muffins.
Qty
Unit
Ingredient
1110g / 2220g
Preparation time:
12 serves 24 serves
300
600
g
Self-raising flour, sifted
50
100
g
MAGGI Coconut Milk Powder
120
240
g
SUSTAGEN Hospital Neutral
175
350
g
Sugar
125
250
g
Raisins, chopped
5
10
g
Grated orange zest
125
250
g
Unsalted butter, melted
1
2
ea
Eggs, lightly beaten
150
250
ml
Milk
1/ Combine sifted flour, MAGGI Coconut
Milk Powder, SUSTAGEN Hospital
Neutral, sugar, raisins and orange
zest in a large bowl.
2/ Mix in butter, eggs and milk
until smooth.
3/ Spoon mixture evenly into greased
muffin pans and bake at 200°C for
18-20 minutes or until golden.
• 7g protein per serve.
33
Yield:
14 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (93g)
1392kJ
6.6g
12.7g
8.7g
48.2g
27.4g
0.6ug
208.6mg
263.8mg
98.0mg
Alternatives:
Dried Apricot Muffins:
Substitute dried apricots
and lemon zest for raisins
and orange zest.
Choc Cinnamon Muffins:
Substitute NESTLÉ Chocettes
Bits and 1-2 teaspoons
cinnamon for raisins and
orange zest.
Desserts and Cakes
Panna Cotta
This smooth and silky Panna Cotta makes a stunning dessert when served with a striking berry sauce.
Qty
Unit
Ingredient
Yield:
967g / 1934g
Preparation time:
12 serves 24 serves
500
1000
ml
Milk
500
1000
ml
Cream (35% milkfat)
150
300
g
NESTLÉ Panna Cotta Dessert Mix
200
400
g
SUSTAGEN Hospital Neutral
1/ Combine milk and cream in a large pan
and bring to boil, stirring continually.
2/ Remove from heat and gradually whisk
in NESTLÉ Panna Cotta Dessert Mix and
SUSTAGEN Hospital Neutral.
3/ Pour into individual moulds and
allow to cool. Refrigerate for 2 hours
or until set.
12 minutes
Nutritional analysis
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (80g)
1187kJ
6.3g
17.2g
11.2g
26.0g
21.9g
1.1ug
98.9mg
253.1mg
171.7mg
Serving Suggestions:
Serve with Raspberry or
Strawberry Coulis.
4/ Turn out onto serving plates.
• 6g protein per serve. • 2 times more calcium.*
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
34
Desserts and Cakes
Peach Crème Brûlée
A classy yet simple dessert that always impresses.
Qty
Unit
Ingredient
Yield:
10 serves 20 serves
500
1000
ml
Milk
500
1000
ml
Cream
130
260
g
NESTLÉ Crème Brûlée Dessert Mix
40
80
g
NESTLÉ Peach Mousse
200
400
g
SUSTAGEN Hospital Neutral
500
g
Canned sliced peaches, drained
17
34
g
Sugar
2/ Remove from heat.
3/ Whisk in NESTLÉ Crème Brûlée Dessert
Mix until fully combined (approximately
1 minute).
10 minutes
Nutritional analysis
250
1/ Combine milk and cream and bring
to the boil.
5/ Pour mixture evenly into serving
dishes and then refrigerate for
2 hours or until set.
6/ Sprinkle with sugar and fire to
gratin the tops.
7/ Serve garnished with peach slices.
4/ Gradually whisk in NESTLÉ Peach Mousse
and SUSTAGEN Hospital Neutral.
• 8g protein per serve. • 2 times more calcium.*
35
1520g / 3040g
Preparation time:
*Compared to standard recipe not using SUSTAGEN Hospital Neutral.
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (80g)
1547kJ
8.4g
21.4g
14.0g
36.1g
29.6g
1.3ug
105.0mg
339.6mg
>204.5mg
Alternatives:
Mixed Berry Brûlée:
Substitute NESTLÉ Peach
Mousse with NESTLÉ Mixed
Berry Flavour Mousse and
garnish with strawberries
instead of peaches.
Caramel Apricot Brûlée:
Substitute NESTLÉ Peach
Mousse with NESTLÉ
Caramel Flavour Mousse
and garnish with apricots
instead of peaches.
Desserts and Cakes
Pecan Caramel Slice
This sweet and nutty slice will satisfy any sweet tooth!
Qty
Unit
Ingredient
Yield:
1806g
Preparation time:
20 serves
200
g
Plain flour
50
g
Icing sugar
90
g
Unsalted butter, cubed
40
ml
Milk
600
g
NESTLÉ Sweetened Condensed Milk
60
g
Unsalted butter, extra
200
Nutritional analysis
g
Golden syrup
5
ea
Eggs
300
ml
Cream (35% milkfat)
40
g
Plain flour, extra
200
g
SUSTAGEN Hospital Neutral
125
g
Pecan nuts
1/ Sift flour and icing sugar into bowl and
rub in butter until mixture resembles
fine breadcrumbs.
4/ Stir in eggs, cream and extra flour and
mix until well combined. Gradually whisk
in SUSTAGEN Hospital Neutral.
2/ Add milk, mix to a firm dough and
roll to fit base of a greased and lined
26cm x 32cm x 6cm baking tray.
Bake at 220°C for 10 minutes.
5/ Sprinkle pecan nuts evenly over pastry.
3/ Meanwhile, combine NESTLÉ Sweetened
Condensed Milk, extra butter and golden
syrup in saucepan and bring to boil
stirring continually. Reduce heat and
simmer 5 minutes, stirring regularly
and remove from heat.
20 minutes
Nutrient
Energy
Protein
Total fat
- Saturated fat
Carbohydrate
Sugars
Vitamin D
Sodium
Potassium
Calcium
Per Serve (90g)
1602kJ
8.6g
20.3g
10.2g
42.8g
31.3g
1.0ug
86.6mg
339.1mg
185.6mg
Tips:
• To save time, use pre-rolled
sweet shortcrust pastry sheets.
• Substitute pecan nuts
with toasted almonds
or hazelnuts.
• Drizzle with melted
chocolate for a Choc
Caramel Pecan Slice.
6/ Pour caramel mixture over pecan nuts.
7/ Bake at 180°C for 45 minutes or until firm.
Allow to cool in tray.
8/ Cut into small squares to serve.
• 9g protein per serve.
36
Good health enables us to reach our potential and enjoy all life has to offer.
Use these delicious recipes to add the nutritional goodness of SUSTAGEN
plus variety to your food service menu.
For more delicious recipes, please visit
www.sustagen.com.au
® Reg. Trademark of Société des Produits Nestlé S.A.
Nestlé Healthcare Nutrition:
20-24 Howleys Road, Notting Hill VIC 3168, Australia 1800 671 628 (toll free).
12 – 16 Nicholls Lane, Parnell, Auckland, New Zealand 0800 607 662 (toll free).
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