Preparing a puree diet
You will need a blender or a
food processor. A bar mixer
is suitable for small amounts.
Blend foods separately
so you can still enjoy the
flavour.
Cut well cooked food into
bite size pieces, and just
cover with a suitable liquid.
The liquid you use will depend on the food you are processing.
Blend until the mixture is smooth and thick, adding liquid until the
required consistency is reached.
Some suggestions would be:
• Red meats: These often lose flavour and colour when pureed.
Try adding low fat gravy, stock or sauces such as tomato, BBQ,
soy, or Worcestershire. These meats can get stringy and tough
when blended. Casserole meat purees easier and has built in
flavour.
• Chicken/Pork/Ham/Veal: These meats are easier to blend.
Puree using soups, gravy, or vegetable juices.
• Fish: Fish combines well with white sauce. You could use
packet sauce for a quick, easy alternative.
• Eggs: As eggs are difficult to puree, try making soft smooth
scrambled eggs by adding additional low fat milk.
• Vegetables: Cook until tender and blend using vegetable water,
gravy, or soups. Add a little mashed potato or instant potato flakes
to pureed green vegetables, to thicken and improve flavour.
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