Fortified Recipes for Caterers

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, Protein,, 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 1 x scoop of SUSTAGEN = 60g 200ml SUSTAGEN Hospital Formula Plus Fibre Serves Serves Water or Milk Water or Milk SUSTAGEN powder - grams SUSTAGEN powder - grams 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 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 1 x scoop of SUSTAGEN = 60g 175ml 3

SUSTAGEN Neutral usage applications Take the chance out of your residents nutrition! Adding SUSTAGEN Neutral to your residents food and beverages can help boost, Protein,, and all the essential micronutrients without altering taste or texture. Food Quantity SUSTAGEN Method Added protein Water/Milk 175ml 60g Tea/Coffee 1 cup or 250ml 20g Juice (Orange, Apple) Pureed Vegetable 1 cup or 250ml 20g ½ cup or approximately 125g 20g Whisk powder into cold milk or water. Use accordingly. Stir into tea or coffee as a replacement to milk. Whisk into juice with a fork just before serving. Blend into vegetables whilst pureeing or stir into pureed vegetables. Soup 1 cup or 250ml 40g Whisk into soup after heating. 9.2g Porridge 1 cup or 85g - 90g raw oats 13.8g 4.6g 4.6g 4.6g 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 Scrambled Eggs 4 eggs 60g Natural Yoghurt 250g or 1 cup 60g Custard 250g or 1 cup 60g White Sauce 250g or 1 cup 80g Casseroles 400g 60g Baked Beans 250g or 1 cup 40g Pasta Sauce or Tomato Puree Add to cooked potato and mash together. Stir SUSTAGEN Hospital Neutral into 250ml milk. Whisk into eggs and cook over a medium heat, stirring continually for 2-3 minutes. Stir into yoghurt 5 minutes before serving. Stir into hot or cold custard 5 minutes before serving. Gradually blend into white sauce just before serving. Gradually stir into heated casserole just before serving. Gradually stir into heated baked beans just before serving. 9.2g 13.8g 13.8g 13.8g 18.4g 13.8g Comments May separate on standing, simply mix to consolidate. Tends to thin texture of vegetables slightly. Gives a creamy appearance. Works well in tomato, pumpkin and corn. Initial grainy appearance but grains dissolve. Initial grainy appearance but grains dissolve. Initial grainy appearance but grains dissolve. Gives a creamy appearance. Tends to thin texture of casserole slightly. 9.2g Gives a creamy appearance. 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 NESTLÉ Crème Brûlèe Dessert Mix Quantity Ingredients Method Serves Standard serve 500ml 500ml 130g 200g Milk Cream NESTLÉ Crème Brûlée Dessert Mix SUSTAGEN Hospital Neutral Combine milk and cream in a pan and bring to the boil. Remove from heat and gradually whisk in NESTLÉ Crème Brûlèe Dessert Mix until fully combined (approximately 1 minute). Gradually whisk in SUSTAGEN Hospital Neutral until fully combined. Portion into serving dishes and cool. Chill until set. Before serving, sprinkle with brown sugar to cover, caramelise sugar with blowtorch or under grill. 12 108ml NESTLÉ Panna Cotta Dessert Mix 500ml 500ml Milk Cream Combine milk and cream in a pan and bring to the boil. 12 108ml 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 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. 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 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. 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 g Zucchini, grated, liquid squeezed out 4 8 ea Spring onions, chopped 150 300 g Bacon, diced 250 500 g Tasty cheddar cheese, grated 2365g / 4730g Preparation time: 15 minutes Nutrient Per Serve (197g) 1379kJ Protein 19.9g Total fat 14.6g - Saturated fat 7.9g Carbohydrate 29.0g Sugars 10.0g 2.0ug 539.9mg 404.5mg 321.0mg 1/ Combine egg yolks and milk in a large bowl and gradually whisk in the flour and SUSTAGEN Hospital Neutral until smooth. 2/ Stir in zucchini, spring onions, bacon and cheese until well combined. Whisk egg whites until stiff peaks form and fold into mixture. 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. 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. 10 serves 20 serves 1 2 kg Pumpkin, chopped 100 200 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. 2514g / 5028g Preparation time: 10 minutes Nutrient Per Serve (251g) 749kJ Protein 8.1g Total fat 1.6g - Saturated fat 0.6g Carbohydrate 31.0g Sugars 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. 8g protein per serve. 75% more energy.* 9 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Soups and Starters Chunky Lamb Stockpot Soup Rich and sustaining, this winter soup is full of goodness. 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 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. 4/ Add carrot and celery and simmer gently uncovered for 30 minutes. 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. 2748g / 5496g Preparation time: 10 minutes Nutrient Per Serve (275g) 1358kJ Protein 19.1g Total fat 6.5g - Saturated fat 3.4g Carbohydrate 86.1g Sugars 15.9g 0.9ug 665.0mg 590.6mg 128.8mg Alternatives: Beef Stockpot Soup: Substitute osso bucco for lamb shanks. 19g protein per serve. 10

Soups and Starters Hearty Minestrone Classic Minestrone with the goodness of SUSTAGEN. 10 serves 20 serves 15 25 ml Olive oil 500 1,000 g Lamb, diced 130 260 g Onion, chopped 4 8 g Garlic, crushed 330 660 g Potatoes, chopped 100 200 g Carrot, chopped 100 200 g Celery, chopped 2 4 kg BUITONI Tomato Coulis 660 1,320 ml Water 3 6 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 4480g / 8960g Preparation time: 15 minutes Nutrient Per Serve (448g) 1460kJ Protein 21.1g Total fat 11.3g - Saturated fat 3.2g Carbohydrate 36.9g Sugars 24.6g 0.9ug 923.0mg 1434.5mg 235.4mg Serving Suggestion: Serve with Parmesan cheese and crusty bread. 1/ Heat oil in large pan and brown meat. Add onion, garlic, carrot, celery and potato and cook 3 minutes, stirring regularly. 2/ Add BUITONI Tomato Coulis, water and MAGGI Classic Beef Booster. Bring to boil and simmer covered 15 minutes. 3/ Add pumpkin, butter beans and spinach and simmer covered for a further 15 minutes. 4/ Gradually whisk in SUSTAGEN Hospital Neutral. 21g protein per serve. 11

Soups and Starters Creamy Spring Vegetable Soup Light and creamy, this soup is suitable for any season. 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 2353g / 4706g Preparation time: 10 minutes Nutrient Per Serve (235g) 647kJ Protein 7.5g Total fat 1.6g - Saturated fat 0.6g Carbohydrate 25.4g Sugars 13.4g 0.9ug 592.8mg 500.0mg 133.7mg 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. 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. 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 350 700 g MAGGI Gluten Free Mashed Potato 375 750 ml NESTLÉ CARNATION Light & Creamy Evaporated Milk 350 700 g SUSTAGEN Hospital Neutral 1/ Heat oil in a large pot, add leek and cook for 2-3 minutes. Stir in turmeric, cumin and coriander. 2/ Add water and MAGGI WHOLENESS Gluten Free Chicken Stock powder and bring to the boil. 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. 4815g / 9630g Preparation time: 10 minutes Nutrient Per Serve (401g) 1141kJ Protein 12.5g Total fat 5.7g - Saturated fat 1.9g Carbohydrate 42.2g Sugars 16.6g 1.3ug 843.2mg 939.8mg 266.2mg Serving Suggestion: Serve garnished with crisp bacon or chopped spring onions. 13g protein per serve. 70% more energy.* 13 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Soups and Starters Dutch Pea and Ham Soup A rich and smoky soup that s perfect for Winter 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. 2/ Bring remaining water to boil and whisk in the paste. 3/ Add vegetables and simmer until tender. 4/ Gradually whisk in SUSTAGEN Hospital Neutral and return to boil. Simmer for 5 minutes. 5/ Serve garnished with cooked bacon. 2536g / 5072g Preparation time: 10 minutes Nutrient Per Serve (254g) 764kJ Protein 9.9g Total fat 4.8g - Saturated fat 2.3g Carbohydrate 22.9g Sugars 11.5g 1.0ug 538.0mg 454.1mg 134.5mg Serving Suggestion: Add some frozen peas for something different. 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. 10 serves 20 serves 1 2 kg Firm white fish fillets, chopped 300 600 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 Oil, for frying 40 80 ml Lime juice 20 40 ml MAGGI Fish Sauce, extra 20 40 ml MAGGI Sweet Chilli Sauce 100 200 ml Water 10 20 g Coriander leaves, chopped 1300g / 2600g Preparation time: 20 minutes Nutrient Per Serve (130g) 1064kJ Protein 27.5g Total fat 5.4g - Saturated fat 1.6g Carbohydrate 23.0g Sugars 14.8g 4.2ug 940.0mg 670.5mg 206.9mg Alternative: These fish cakes can be made using well drained canned salmon or tuna. 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 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Main Courses and Sides Basil Oil, Parmesan and Roasted Pine Nut Mash This mash is delicious served with lamb, seafood or beef. 15 serves 30 serves 1 2 bunch Basil leaf, fresh 125 250 ml Olive oil 1.2 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 1760g / 3520g Preparation time: 15 minutes Nutrient Per Serve (117g) 975kJ Protein 7.7g Total fat 13.0g - Saturated fat 2.8g Carbohydrate 21.1g Sugars 8.1g 1.0ug 334.7mg 481.0mg 174.0mg 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. 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. 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. 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. 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. 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. 1950g / 3900g Preparation time: 15 minutes Nutrient Per Serve (195g) 1865kJ Protein 14.0g Total fat 24.6g - Saturated fat 11.0g Carbohydrate 38.5g Sugars 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. 14g protein per serve. 17

Main Courses and Sides Beef Bourguignon A nourishing twist on this French classic. 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. 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. 2600g / 5200g Preparation time: 15 minutes Nutrient Per Serve (217g) 1367kJ Protein 33.5g Total fat 13.7g - Saturated fat 5.1g Carbohydrate 15.5g Sugars 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. 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. 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 ml Red wine 20 40 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. 3550g / 7100g Preparation time: 20 minutes Nutrient Per Serve (296g) 3623kJ Protein 48.6g Total fat 27.5g - Saturated fat 13.1g Carbohydrate 97.6g Sugars 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. 49g protein per serve. 19

Main Courses and Sides Creamy Bacon Fettuccine A light and lovely pasta suitable for an entrée or main course. 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 3014g / 6028g Preparation time: 10 minutes Nutrient Per Serve (301g) 1805kJ Protein 18.1g Total fat 6.8g - Saturated fat 2.6g Carbohydrate 71.8g Sugars 9.5g 1.1ug 610.7mg 451.4mg 135.0mg 1/ Cook pasta in a large pot of salted boiling water until al dente and drain. 2/ Meanwhile, mix MAGGI Classic Creme of Mushroom Soup to a paste with water. 3/ Fry bacon in large saucepan and add paste, milk and mustard to pan. Bring to the boil, stirring regularly. 4/ Gradually whisk in SUSTAGEN Hospital Neutral and simmer for 5 minutes. 5/ Toss with pasta and sprinkle with dill. 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. 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. 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. 3/ Add mushrooms, broccoli and chicken, simmer uncovered 10 to 15 minutes until chicken is cooked, stirring regularly. 4/ Stir in parmesan cheese, portion and serve immediately. 6435g / 12870g Preparation time: 12 minutes Nutrient Per Serve (536g) 2289kJ Protein 27.1g Total fat 8.4g - Saturated fat 3.1g Carbohydrate 85.3g Sugars 13.8g 1.6ug 638.0mg 655.5mg 278.5mg Serving Suggestion: Top with toasted slivered almonds and extra parmesan before serving. 27g protein per serve. 21

Main Courses and Sides Italian Meatballs Try these Italian-inspired meatballs for an economical but tasty dish. 10 serves 20 serves 1 2 kg Beef mince 150 300 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. 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. 3/ Whisk in SUSTAGEN Hospital Neutral and basil before serving. 2044g / 4088g Preparation time: 15 minutes Nutrient Per Serve (204g) 1601kJ Protein 29.4g Total fat 18.9g - Saturated fat 6.8g Carbohydrate 22.0g Sugars 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. 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! 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 250 500 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 1/ Cook macaroni in a large pot of salted boiling water until al dente and drain. 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. 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. 2275g / 4550g Preparation time: 11 minutes Nutrient Per Serve (190g) 1403kJ Protein 20.1g Total fat 8.2g - Saturated fat 4.3g Carbohydrate 43.7g Sugars 14.6g 1.5ug 445.9mg 523.7mg 399.1mg Serving Suggestion: Macaroni Cheese may be portioned and baked in individual ramekins. 20g protein per serve. 30% more energy.* 23 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Main Courses and Sides Salmon Bake A simple and succulent way to serve seafood. 10 serves 20 serves 900 1,800 g Cooked rice 45 90 g Dried breadcrumbs 3 6 ea Eggs, lightly beaten 8 16 g Fresh parsley, chopped 250 500 g Pickled onions, chopped, 1 tablespoon of liquid reserved 415 825 g Canned salmon in brine, drained 310 620 g Canned corn kernels, drained 200 400 g Red pepper, finely chopped 60 120 g Cheddar cheese, grated 100 200 g Frozen peas 150 300 g Sour cream 100 200 g MAGGI Classic Bechamel Sauce 500 1,000 ml NESTLÉ CARNATION Full Cream Evaporated Milk 500 1,000 ml Water 200 400 g SUSTAGEN Hospital Neutral 25 50 g Wholegrain mustard 135 270 g Cheddar cheese, grated, extra 30 60 g Parmesan cheese, grated 4400g / 8800g Preparation time: 15 minutes Nutrient Per Serve (440g) 2389kJ Protein 28.8g Total fat 22.4g - Saturated fat 13.0g Carbohydrate 61.4g Sugars 20.9g 5.7ug 1459.8mg 671.8mg 578.4mg Alternatives: You can easily substitute cooked chicken or drained, canned tuna for the salmon. 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. 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. 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 150 300 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 5880g / 11760g Preparation time: 30 minutes Nutrient Per Serve (588g) 3187kJ Protein 54.5g Total fat 28.0g - Saturated fat 12.1g Carbohydrate 71.2g Sugars 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. 1/ Heat oil in a large pot and brown mince. 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. 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 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Main Courses and Sides Thai Chicken Curry A mild, creamy curry with fragrant Thai flavours. 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 3080g / 6160g Preparation time: 16 minutes Nutrient Per Serve (308g) 1729kJ Protein 18.7g Total fat 24.9g - Saturated fat 16.8g Carbohydrate 27.2g Sugars 16.4g 1.0ug 691.3mg 592.1mg 158.7mg Serving Suggestion: Serve with steamed jasmine rice and garnish with coriander. 1/ Heat oil in a large pot, add onion and curry paste and cook for 5 minutes. Add chicken and cook until browned. 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. 3/ Add zucchini, bamboo shoots and peas and simmer for 10 minutes. Stir in fish sauce. 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. 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 ml NESTLÉ CARNATION Full Cream Evaporated Milk 200 400 g SUSTAGEN Hospital Neutral 120 240 g Breadcrumbs 20 40 g Parsley 20 40 g Butter 2800g / 5600g Preparation time: 15 minutes Nutrient Per Serve (280g) 1750kJ Protein 26.9g Total fat 10.5g - Saturated fat 6.3g Carbohydrate 51.0g Sugars 19.7g 2.2ug 969.4mg 1242.7mg 349.8mg 1/ Slice potatoes and lay across the bottom of a baking pan. 2/ Drain tuna and asparagus, reserving liquid from both. 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. 4/ Stir in tuna and asparagus and pour over potatoes. 5/ Combine breadcrumbs, parsley and butter and sprinkle over tuna. 6/ Bake at 180 C for 30 minutes until breadcrumbs are brown. Tip: You can use any leftover steamed vegetables in place of the asparagus. 27g protein per serve. 27

Desserts and Cakes Apple and Raspberry Coconut Custard Crumble Hearty and filling, a fruity crumble is the ultimate comfort food. 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. 2/ Combine MAGGI Coconut Milk Powder, SUSTAGEN Hospital Neutral and custard powder with water and cook, stirring until thick. Spoon over apple. 3/ Combine remaining ingredients and sprinkle over custard. Bake at 200 C for 15-20 minutes until golden. 4/ Dust with icing sugar before serving. 1866g / 3732g Preparation time: 10 minutes Nutrient Per Serve (187g) 3027kJ Protein 12.9g Total fat 45.6g - Saturated fat 29.9g Carbohydrate 60.7g Sugars 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. 12 serves 24 serves 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. 2 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. 1260g / 2520g Preparation time: 20 minutes Nutrient Per Serve (105g) 1592kJ Protein 6.1g Total fat 18.0g - Saturated fat 11.4g Carbohydrate 48.0g Sugars 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. 6g protein per serve. 29

Desserts and Cakes Caramel Cheesecake This creamy, caramel dessert is a luscious finish to a meal. 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 ea Eggs 150 300 g Sour cream 75 150 g NESTLÉ Caramel Mousse Dessert Mix 240 480 g SUSTAGEN Hospital Neutral 1406g / 2813g Preparation time: 20 minutes Nutrient Per Serve (117g) 1734kJ Protein 10.2g Total fat 24.6g - Saturated fat 15.6g Carbohydrate 38.7g Sugars 23.5g 1.4ug 239.0mg 261.9mg 156.7mg 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. 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. 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. Serving Suggestion: Serve with whipped cream flavoured with vanilla and rum essence. 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. 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 g Brown sugar 2 4 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. 1274g / 2548g Preparation time: 40 minutes Nutrient Per Serve (106g) 1490kJ Protein 7.3g Total fat 14.8g - Saturated fat 9.8g Carbohydrate 48.0g Sugars 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. 7g protein per serve. 4 times more calcium.* 31 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Desserts and Cakes Chocolate Carrot Cake This cake combines the goodness of carrot with a little chocolate for a bit of indulgence. 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 2230g / 4460g Preparation time: 30 minutes Nutrient Per Serve (186g) 3025kJ Protein 13.8g Total fat 43.9g - Saturated fat 14.6g Carbohydrate 69.0g Sugars 41.5g 1.4ug 396.4mg 445.2mg 214.5mg Serving Suggestion: Serve cut into squares dusted with nutmeg or cinnamon. 1/ Sift self-raising flour, SUSTAGEN Hospital Neutral, cinnamon and nutmeg into bowl and stir in sugar. 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. 4/ Beat together remaining ingredients to make a frosting and spread over cake. Sprinkle with extra nutmeg. 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. 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. 1110g / 2220g Preparation time: 14 minutes Nutrient Per Serve (93g) 1392kJ Protein 6.6g Total fat 12.7g - Saturated fat 8.7g Carbohydrate 48.2g Sugars 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. 7g protein per serve. 33

Desserts and Cakes Panna Cotta This smooth and silky Panna Cotta makes a stunning dessert when served with a striking berry sauce. 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. 4/ Turn out onto serving plates. 967g / 1934g Preparation time: 12 minutes Nutrient Per Serve (80g) 1187kJ Protein 6.3g Total fat 17.2g - Saturated fat 11.2g Carbohydrate 26.0g Sugars 21.9g 1.1ug 98.9mg 253.1mg 171.7mg Serving Suggestions: Serve with Raspberry or Strawberry Coulis. 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. 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 250 500 g Canned sliced peaches, drained 17 34 g Sugar 1/ Combine milk and cream and bring to the boil. 2/ Remove from heat. 3/ Whisk in NESTLÉ Crème Brûlée Dessert Mix until fully combined (approximately 1 minute). 4/ Gradually whisk in NESTLÉ Peach Mousse and SUSTAGEN Hospital Neutral. 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. 1520g / 3040g Preparation time: 10 minutes Nutrient Per Serve (80g) 1547kJ Protein 8.4g Total fat 21.4g - Saturated fat 14.0g Carbohydrate 36.1g Sugars 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. 8g protein per serve. 2 times more calcium.* 35 *Compared to standard recipe not using SUSTAGEN Hospital Neutral.

Desserts and Cakes Pecan Caramel Slice This sweet and nutty slice will satisfy any sweet tooth! 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 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. 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. 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. 4/ Stir in eggs, cream and extra flour and mix until well combined. Gradually whisk in SUSTAGEN Hospital Neutral. 5/ Sprinkle pecan nuts evenly over pastry. 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. Preparation time: 1806g 20 minutes Nutrient Per Serve (90g) 1602kJ Protein 8.6g Total fat 20.3g - Saturated fat 10.2g Carbohydrate 42.8g Sugars 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. 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). Copyright This publication is copyright. No part may be reproduced, stored in a retrieval system, or transmitted in any form or by any means whether electronic, mechanical, photocopied, recorded or otherwise without prior written consent. Nutritional supplements can only be of assistance where dietary intake is inadequate. Please seek advice on your individual dietary needs from an Accredited Practising Dietitian or your health professional.