Carbonated drinks
Use a bigger stirring glass for the preparation. Stir until flat and then pour into a container already prepared with the correct amount of thickener.
How to prepare dishes with Thick & EasyTM Clear
Most dysphagia patients have a safer swallow with thickened drinks compared to thin liquids. Everybody has their individual preferences for certain foods and drinks. Please check the level of thickening recommended by your healthcare professional and follow the instructions on the tin to reach that recommended level of thickening.
Drink preparation
Get inspired by our recipes with Thick & Easy Clear:
Cookbook Thick & Easy Clear
- Filename
- Cookbook Thick and Easy Clear.pdf
- Size
- 3 MB
- Format
Find here a collection of 8 recipes dedicated for Dysphagia patients and valuable daily tips
Food preparation for dysphagia patients
When thickening blended food with Thick & Easy Clear, you don't have to put the thickener in the empty container first, you can simply add the thickener to the blended food.
How to achieve a thick and smooth consistency
- Do not stir into drinks or puréed food which are very hot (>70° C).
Let hot drinks and dishes cool down before thickening. - To ensure the safe consumption, use probes to check the temperature at the different levels of preparation.
- To get creative with your dishes, use different moulds kinds of nozzles for piping bags
- If your ingredients are too solid after the blending process, you have to add fluid (preferably nourishing liquids or water).
How to use your kitchen equipment to prepare appealing dishes
You are aiming for a thick, smooth consistency. With practice you will learn how to use the common kitchen equipment for the various recipes. The following pieces of equipment could be found in any household and may help in the preparation of delicious, really nice, appealing looking dysphagia-suitable food.
Useful for chopping, grating, slicing, whisking and blending. Very helpful when making up smooth and thick meals. Also helpful in producing tasty, thickened drinks, e.g. those using stewed or tinned fruits.
Invaluable for removing lumps from gravies, soups, or puréed foods.
Food-shaped moulds or even the common ice cube moulds are invaluable to reshape the puréed food in a creative and appetising way.
Moulding Tips:
- For fruits and vegetables:
- Spread the pureed thickened food into the required mould
- Cover with clingfilm
- For meat:
- Grease the mould
- Spread the pureed, thickened meat into the mould
Can be useful by creating portions.
Piping bags can be used for the presentation of puréed foods, e.g. mashed potatoes.
Various pasta shapes can be reformed by piping the mixture through a piping bag with nozzles of varying sizes and shapes.
How to prepare various ingredients for pureed meals
- Wash, peel and chop finely – a food processor may be used to save time.
- Steam, boil or microwave to cook. Cook until just soft to retain the maximum amounts of nutrients.
- Drain the vegetables, then place into a blender to purée. Add the required amount of liquid (sauce, stock or cream) to achieve smooth consistency. Purée each vegetable separately in order to retain the specific colour and taste and keep it appetising.
- Then add required amount of thickener.
- Cook the fish/meat until well done. Do not overcook – this will result in fish/meat that is stringy or tough.
- Chop finely using a food processor or knife.
- Blend the fish/meat until a breadcrumb consistency is achieved.
- Add liquid (meat stock, gravy, milk, cream, or sauce) and blend again until a smooth, thick consistency is achieved.
- Then add required amount of thickener.
- Use tinned fruit such as pears, peaches or mandarins or purée/mix fresh fruits thoroughly. Drain the syrup.
- Then add required amount of thickener.
- To prepare a soaking solution (e. g. for cake), add 100 ml liquid to 1-2 scoops.
- Immediately dip both sides of a 1.5 cm thick slice of e.g. cake for a couple of seconds.
- Place slice on a plate.
- Cover plate and put into fridge for at least 2 hours.
- Check the consistency and that soaking is completed before serving.
