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Helpful Hints For Weekly
Menus
LEFT TO RIGHT AS ABOVE...
Side plate with serviette
Entrée fork and dinner fork ALWAYS REMEMBER:
PLACE UTENSILS OUTSIDE TO IN - Eg
Dinner plate entrée fork, dinner fork
Dessert spoon, dinner knife and soup spoon
Glass
In the following pages we have set out some recipes which we hope will be helpful. It
is ESSENTIAL that fresh meat or fish with fresh vegetables are served daily.
PLANNING...
Think ahead! Ensure you have all the necessary ingredients and equipment before
beginning any recipe. Warm plates before you are ready to serve. Always have extra
on hand for unexpected guests. This makes sure things run smoothly in the kitchen.
Meals are normally as follows. Please remember there are always exceptions!
MEAL TIMES...
Breakfast 8.00am - 9.00am May be taken in bed on a tray
Morning Coffee 10.30 am - 11.00 am Coffee or Tea, perhaps a biscuit or slice of cake
Lunch 12.30pm - 1.30pm The main meal of the day, usually 2 courses
Afternoon Tea 4.00pm - 5.00pm As per morning tea
Supper/Dinner 6.30pm - 8.00pm Often quite a light meal
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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COOKING & HYGIENE...
Please take extra care over kitchen hygiene, as frail or elderly people are more
susceptible to food poisoning. Please see our sheet on basic food hygiene in the
kitchen at the end of the recipe sheets. Elderly clients usually prefer meat to be
tender and vegetables to be fairly well cooked.
SERVING...
Try and make food look attractive. Serve small portions on warm plates. Always
serve milk, butter, jam etc in suitable dishes or jugs and if a client is not sitting at the
table, always use a tray and tray cloth.
ABBREVIATIONS...
T Tablespoon t Teaspoon C Cup
l Litre ml Millilitre kg Kilogram
g Gram °C Degrees Celsius °F Degrees Fahrenheit
CONVERSION TABLES...
1C 250ml 1T 15ml
1t 5ml
160 C 325 F 25 g 1 ounce
180 C 350 F 125 g 4 ounces
190 C 375 F 225 g 8 ounces
200 C 400 F 500 g 1 pound
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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BOILED EGGS...
Place number of eggs required into a saucepan of simmering water and maintain
simmer
Soft Boiled 3 - 4 minutes
Firm white, soft yolk 4 - 7 minutes
Hard boiled 8 - 9 minutes
POACHED EGGS...
Allow a frying pan ½ to ¾ full of water to boil gently. Break an egg into a saucer and
gently slip into pan. Repeat for required number of eggs. Cover and simmer gently
for approximately 4 minutes until whites are just set. Serve on hot buttered toast
SCRAMBLED EGGS...
Serves 2
2 t butter pinch of salt
4 eggs 2 T milk
Break eggs into a bowl and whisk until light and fluffy
Add salt and milk
Gently heat butter until melted and pour in egg mixture
Whisk continuously over a low heat until egg is set ( not runny )
Serve on hot buttered toast
NB:
Finely sliced mushrooms can be added to uncooked egg mixture.
Cooked chopped bacon or chopped smoked salmon can be folded in after eggs are
cooked
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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PUFFY OMELETE...
Serves 1
2 t butter Salt and Pepper
2 eggs 2 t Butter
Grated Cheese/Chopped Tomato Mushrooms/Ham etc to top
Separate the eggs
Mix the yolks and the water and season with salt and pepper
In another bowl beat the egg whites until stiff and then fold into the yolks
Melt butter in small frying pan and pour omelette mixture in, cooking gently until
golden brown on the bottom
Sprinkle any of the desired toppings on and place pan under a medium grill until
cooked on top
CREAM OF ASPARAGUS SOUP...
Serves 4
2 T butter ½ C water
1 T onion, finely chopped salt and pepper
2 T flour 1½ C milk
340g can asparagus, drained and pureed
Melt butter in saucepan, add onion and cook until clear
Stir in the flour and cook until frothy
Gradually add milk and water, stirring constantly
Bring to the boil, still stirring, and cook for 2-3 minutes
Stir asparagus into soup base and mix well
Season to taste with salt and pepper
Reheat to almost boiling and serve
NB: For cream of cauliflower soup, replace the asparagus with 2 C cooked, pureed /
mashed cauliflower and 1/4 t ground nutmeg.
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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TOMATO SOUP...
Serves 4
2 t butter ¼ C tomato paste
1 onion, finely chopped 2 C chicken stock
6 medium tomatoes sour cream
Pinch of dried basil or oregano black pepper
Heat butter in medium saucepan, add onion and celery and cook until onion is
clear
Blanch tomatoes by placing in boiling water for 1 minute and then plunging into
cold water
Remove skins of tomatoes and chop the flesh
Stir the tomatoes, salt, pepper, tomato paste, herbs and stock into the onion and
bring almost to the boil
Puree in blender, push through a sieve or use a potato masher
Serve garnished with a swirl of sour cream
LEEK AND POTATO SOUP...
Serves 4-5
5 medium potatoes, chopped 2 sprigs parsley
2 t oil or butter 1 C milk
2 small leeks, thinly sliced ¼ C chopped parsley
1 clove garlic, crushed salt and pepper
200g bacon, finely chopped 1 bay leaf
6 C chicken stock grated cheese
Cook potatoes in boiling salted water until tender, drain and mash. Set aside
Heat oil or butter in large saucepan and add leeks, garlic and bacon, cooking until
the leeks are tender but not coloured.
Pour in stock and add bay leaf and parsley sprigs
Bring to the boil, reduce heat and simmer for 20 minutes
Remove bay leaf and parsley springs
Add mashed potato and simmer a further 15 minutes
Stir in the milk and chopped parsley
Season with salt and pepper to taste and sprinkle with a little grated cheese to
serve
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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SHEPHERDS PIE...
Serves 4
1 T oil ¾ C beef stock
1 onion, chopped 3 potatoes, chopped
500g lean beef mince ¼ C chopped parsley
2 T flour 1 T butter
1 T tomato sauce 1 T finely chopped onion
1 T chutney / relish ½ C grated tasty cheese + salt & pepper
Heat oil in a large frying pan, add onion and cook until clear.
Add mince and brown well, stirring constantly.
Drain off excess fat.
Stir in flour and cook for 1 minute.
Add tomato sauce, chutney / relish and beef stock and bring to the boil.
Reduce heat and simmer for 5 minutes. Set aside.
Cook potatoes in boiling salted water until tender and drain thoroughly.
Mash the potatoes with the butter, onion and half the cheese until smooth and
creamy. Season with salt and pepper.
Transfer mince into a baking dish and top with the potato. Sprinkle with
remaining cheese and bake at 190C for 20 minutes or until golden and heated
through.
BASIC BEEF CASSEROLE...
Serves 3-4
500g chuck or blade steak 1 t dried mixed herbs
1 heaped T flour 1 medium onion, chopped
2 T oil 1 carrot, sliced
2 C beef stock salt and pepper
Trim all fat off meat, cut into 5cm cubes and coat in flour
Heat oil in a heavy based saucepan, add onion and cook until golden
Using a slotted spoon, remove the onion and place in a casserole dish
Add half the meat to the pan and quickly brown on all sides
Remove from pan and place in dish with onions
Repeat with remaining meat
Gradually add stock to pan and bring to the boil, stirring
Add carrots, salt and pepper to taste and the mixed herbs
Pour liquid over meat and onions in casserole dish, cover and cook in a preheated
oven at 160C for about an hour or until meat is tender
This can be easily varied in the following ways:
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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BEEF AND MUSHROOM CASSEROLE...
Replace half the beef stock with red wine and add 1 heaped T tomato puree and ½ C
sliced mushrooms
BEEF AND MUSTARD CASSEROLE...
At end of cooking time, stir in ½ T wholegrain mustard
BEEF AND PEPPER CASSEROLE...
Add 1 chopped red or green pepper when cooking onions
GUIDE TO ROASTING MEAT...
Rare 160C 20 - 30 minutes per 500g
Medium 160C 25 - 35 minutes per 500g
BEEF
Well Done 160C 40 - 45 minutes per 500g
Medium Rare 160C 20 - 30 minutes per 500g
Medium 160C 25 - 30 minutes per 500g
LAMB
Well Done 160C 35 - 40 minutes per 500g
Medium 160C 25 - 35 minutes per 500g
PORK
Well Done 160C 40 - 45 minutes per 500g
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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ROAST CHICKEN...
Rinse and dry the chicken thoroughly and place in roasting dish
Pour about a cup of water into the bottom of the dish and bake the chicken at
180C for approximately 25 minutes per 500g plus an additional 20 minutes
NB: For extra flavour place fresh herbs and a wedge of lemon or a clove of garlic
inside the chicken before roasting
GRAVY...
1 t fat from roasting dish 1 C stock or water from boiled vegetables
2 T plain flour
salt and pepper
Pour off fat from roasting dish, leaving 1 T
Sprinkle flour into pan and lightly brown the flour over a medium heat
Add water slowly, stirring constantly, until boiling
Season with salt and pepper to taste and pour into warmed gravy jug
COQ AU VIN...
Serves 2
25g butter 1 t dried mixed herbs
1 rasher bacon, chopped 1 clove garlic, crushed
4 pieces chicken ½ T tomato paste
6 pickling onions 1 T flour
50g button mushrooms salt and pepper
¾ C red wine
Melt half the butter in a flameproof casserole dish or large saucepan, add bacon
and cook for 4 minutes. Remove from pan
Add chicken to pan and cook until browned all over. Remove from pan
Add onions to pan and cook until golden
Return bacon and chicken to pan, add mushrooms and stir in wine garlic, tomato
paste and mixed herbs
Bring to the boil, cover, reduce heat and simmer gently for 45 minutes or until
chicken is tender
Season with salt and pepper to taste
Cream the remaining butter and flour into a smooth paste and whisk gradually into
the casserole, cooking gently to thicken the sauce
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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GUIDE FOR COOKING FISH...
Poached/Steamed Whole 10 - 15 minutes per 500g
Fillets 4 - 6 minutes per 500g
Grilled Whole 10 - 13 minutes per 500g
Fillets 4 - 8 minutes per 500g
Baking Whole 30 minutes per 500g
Fillets 10 - 15 minutes per 500g
Microwaving Whole 5 minutes per 500g on full power
Fillets 5 minutes per 500g on full power
NB: Fish can be brushed with butter or have lemon juice squeezed over before
cooking. Fish is cooked when the flesh flakes easily, or when the flesh separates from
the bone, or when creamy white juice comes from the flesh.
FISH PIE SUPREME...
Serves 4-6
25g butter 1 C milk
1 T milk 500g smoked fish, flaked or 425g can tuna,
drained and flaked
3 C cooked mashed potato 1 T chopped parsley
¾ t salt 2 hard boiled eggs, chopped ( opt )
black pepper 1 T flour
1 T butter
Mix the first measure of butter and milk into the potatoes, beating with a fork to
combine, and season with salt and pepper to taste
Spoon half the potatoes into the bottom of a medium dish and set the other half
aside
Heat second measure of butter in a saucepan, stir in flour and cook until frothy
Gradually add second measure of milk, stirring constantly until sauce boils and
thickens
Remove from heat and add fish, parsley and eggs if using
Pour mixture on top of the potatoes into the dish and top with the remaining potato
Cook in a pre-heated oven at 190C for 20 minutes or until pale golden
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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HONEY GLAZED CARROTS AND PARSNIPS...
Serves 4
2-3 medium carrots 1 T lemon juice
1-2 medium parsnips 1 T butter
2 T liquid honey
Slice carrots and parsnips diagonally, cook in boiling salted water until just tender
and drain
Add honey, lemon juice and butter and shake saucepan to coat
RATATOUILLE...
Serves 6
¼ C olive oil 1 large onion, sliced
6 medium tomatoes, blanched and chopped 2 cloves garlic, crushed
½ t salt 1 green pepper, sliced
black pepper 250g courgettes, sliced
¼ t sugar 1 eggplant/aubergine, chopped
Heat half the oil in a small saucepan and add the tomatoes, salt, pepper to taste
and sugar
Cook for 10 minutes stirring frequently and set aside
Heat the remaining oil in a large frying pan or saucepan, add onion and garlic and
cook until the onion is clear
Add the green pepper, courgettes and eggplant/aubergine, cover and cook over a
low heat until the vegetables are tender, stirring frequently
Add the tomato mixture to the vegetables, stir to combine and serve hot
SCALLOPED POTATOES...
Serves 4
4 medium potatoes, thinly sliced salt
1 small onion, finely sliced pepper
1 C grated cheese 1 C milk
Place a layer of potatoes in a casserole dish measuring approx 20cm
Sprinkle with some cheese, onion salt and pepper to taste
Repeat layering until all ingredients are used, ending with a layer of cheese
Pour milk over potato mixture
Cover and cook at 180C for 30 minutes, then remove lid and cook for a further
10-15 minutes until potatoes are cooked
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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CAULIFLOWER CHEESE...
Serves 4
1 small cauliflower, cut into pieces 1 T butter
salt & pepper 75ml milk
1 T plain flour ½ T dry breadcrumbs
1/3 C grated cheddar cheese ¼ t mustard powder (optional)
Cook cauliflower in boiling salted water until tender, drain and transfer to warmed
oven dish. Set aside
Melt the butter in a saucepan, add flour and cook for 1 minute, stirring
continuously
Gradually blend in milk and heat, stirring, until thickened
Add the cheese and stir until melted
Add mustard powder ( if using ) and salt and pepper to taste
Pour the sauce over the cauliflower, top with breadcrumbs and place under a
preheated medium grill until the topping is golden
JACKET POTATOES...
Wrap 1 large baking potato per person in tin foil
Bake in a medium oven for 1 – 1 ½ hours
When cooked, remove foil, cut into four (not quite the way through to the bottom)
and top with one of the suggested fillings below:
FILLINGS...
Cold meat such as ham or cooked meat such as chicken or bacon (hot or cold)
Tuna or prawns
Vegetables such as tomatoes, corn, mushrooms, onions and peppers (cooked if
appropriate)
Cheese or sour cream
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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WHITE SAUCE…
Makes 1 Cup
2 T butter 1 C milk
2 T plain flour salt and pepper
Melt butter in a small saucepan, stir in flour and cook till frothy
Gradually add milk, stirring constantly over a medium heat until the sauce boils
and thickens
Cook a further 2 minutes
Season with salt and pepper to taste
CHEESE SAUCE...
As above but stir in ½ C grated cheddar cheese after removing pan from heat
PARSLEY SAUCE...
As above but add 2-4 T chopped parsley after removing pan from heat
MUSHROOM SAUCE...
Makes 1 ½ Cups
50g butter 1 C milk
200g mushrooms, sliced 1 T chopped parsley
3 T plain flour salt and pepper
Melt butter in saucepan, add mushrooms and cook until soft
Stir in flour and cook until frothy
Gradually add milk, stirring constantly, and heat until sauce boils and thickens
Season with salt and pepper to taste and stir in parsley
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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FRUIT CRUMBLE...
Serves 2-3
1 C stewed fruit – eg: apples, apricots, ½ t baking powder
plums
1 T brown sugar 25g butter
½ C plain flour 25g sugar
Place stewed fruit in bottom of ovenproof dish and sprinkle with brown sugar. Set
aside
Sift flour and baking powder into a bowl
Cut in butter until it resembles coarse breadcrumbs
Stir in sugar
Spoon mixture over fruit and bake at 190C for 30 minutes or until pale golden
BREAD AND BUTTER PUDDING...
Serves 4-6
4 slices toast bread, cut into triangles 2 t grated lemon rind
2 T currants 3 eggs
¼ C sugar 2 C milk
Layer bread triangles, currants, sugar and lemon rind in an ovenproof dish
Beat eggs and milks together and pour over bread
Leave to stand for 15 minutes
Bake at 180 C for 30 minutes or until golden and set
Dust with icing sugar and serve
RICE PUDDING...
Serves 4
5 T short grain rice 2-3 drops vanilla essence
2 T sugar 1 t butter
2 C milk ¼ t ground nutmeg
Place rice and sugar in bottom of ovenproof dish
Add milk and vanilla, mix well and add butter
Sprinkle nutmeg over surface
Bake at 150 C for 2 hours, stirring 2 or 3 times in the first hour
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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BANANA LOAF...
1 ¾ C self raising flour 2 eggs
¼ t baking soda ¼ C milk
¼ t salt 75g butter, melted
½ C sugar 1 C mashed banana
Sift flour, baking soda and salt into a bowl and mix in sugar
In another bowl beat the eggs then stir in milk, butter and banana
Mix quickly into dry ingredients and stir until ingredients are just combined
Pour into a greased loaf tin and bake at 180 C for 45-55 minutes or
Leave in tin for 10 minutes before turning out onto a cooling rack
SHORTBREAD...
Makes About 30
250g butter 1 C cornflour
1 C icing sugar 2 C plain flour
Cream butter and icing sugar until light and fluffy
Sift cornflour and flour together and mix into creamed mixture
Knead well and on a lightly floured board roll out into 1.5cm thickness
Shape as desired and place on a greased oven tray
Bake at 150 C for 30 minutes or until pale golden
MADEIRA CAKE
175g butter, softened 3 eggs
¾ C sugar 1 ½ C plain flour
¼ t grated lemon rind 1 t baking powder
Cream butter and sugar until light and fluffy and stir in lemon rind
In another bowl beat eggs until thick
Sift flour and baking powder together and add to creamed mixture alternately with
the eggs. Stir to mix
Spoon mixture into a greased cake tin and bake at 180 C for 30 minutes or until
cake springs back when lightly touched
Leave in tin for 10 minutes before turning out onto cooling rack
CHOCOLATE CAKE...
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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175g butter, softened 3 eggs
1 C sugar ½ C boiling water
3 T cocoa 1 t baking powder
2 C plain flour
Cream butter and sugar until light and fluffy
Add eggs one at a time, mixing well after each addition
Dissolve cocoa in boiling water
Sift flour and baking powder together and add to cream mixture alternately with
cocoa mixture
Pour mixture into a greased cake tin and bake at 180 C for 45 – 50 minutes or
until cake springs back when lightly touched
CHOCOLATE ICING...
2 C icing sugar 2 T water, approximately
¼ t butter 1 T cocoa
Sift icing sugar and cocoa into a bowl
Add butter and sufficient water to mix to a spreadable consistency
PLAIN SCONES...
Makes 12
3 C plain flour 50g butter
6 t baking powder 1 ¼ C milk
¼ t salt milk for brushing
Sift flour, baking powder and salt into a bowl
Cut butter in until it resembles fine breadcrumbs
Add milk and mix quickly to a soft dough with a knife
Lightly knead and press onto an oven tray lightly dusted with flour
Cut into 12 even sized pieces and leave a 2cm space between scones
Brush tops with a little milk
Bake 220 C for 10 minutes or until golden brown
Scones can be easily varied as follows:
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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CHEESE SCONES...
Add ½ C grated cheese and a pinch of cayenne pepper to flour and top each scone
with a small amount of grated cheese before baking
DATE SCONES...
Add ¾ C chopped dates, 1 T sugar and ½ t cinnamon to flour
SULTANA SCONES...
Add ½ C sultanas to flour
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas
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Basic Food Hygiene in the Kitchen
Keeping the kitchen safe
Raw foods, especially chicken and meat, bring unseen germs into the kitchen. These germs
spread very easily:
When you touch raw chicken or meat germs get onto your hands - if you don't wash your
hands straight away these germs will be spread to anything you touch.
ALWAYS WASH YOUR HANDS THOROUGHLY WITH SOAP AND WATER AFTER YOU HAVE TOUCHED RAW CHICKEN
OR MEAT AND BEFORE YOU TOUCH ANYTHING ELSE.
While you are preparing raw meat germs get onto the chopping board and knife (as well as
your hands). If you cut other food with the same knife without washing it the germs will
be spread to that food.
ALWAYS WASH CHOPPING BOARDS AND KNIVES THAT HAVE BEEN USED WITH RAW CHICKEN OR MEAT BEFORE
THEY ARE USED FOR OTHER FOODS
If raw chicken or meat touches food that has been cooked or is ready to eat germs will get
onto this food. This can happen very easily in the fridge or on a worktop.
NEVER LET RAW CHICKEN OR MEAT TOUCH OTHER FOOD. STORE RAW CHICKEN AND MEAT ON THE BOTTOM
SHELF OF THE FRIDGE TO PREVENT IT DRIPPING ONTO OTHER FOODS.
Cooking
Proper cooking kills bacteria. It is important to cook food right through, particularly chicken.
Meat is cooked all the way through when the meat is not pink and the juices run clear when tested
with a skewer. When testing with a skewer it should be cleaned each time you test the meat and
should be used at the thickest point of the meat (eg breast or thigh of chicken)
If you are using frozen food ensure it is thoroughly defrosted before cooking and never refreeze
something. When re-heating food ensure that it is piping hot all the way through and never
reheat food more than once. Never re-use rice.
Date last reviewed 23/07/04
By who cmcn
Date for re-review 23/01/05
Patricia White’s Personal Home Care – Recipe Ideas