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glutenfree Tag

03 May Posted at 16:00h in News

There is an increasing requirement for gluten-free options in aged care facilities for residents with allergies, intolerances or preferences. This has led to facilities having to reconsider menu items and start looking to expand choices to accommodate gluten-free diets. What foods are suitable for a gluten-free diet? Food items that are naturally gluten-free: Fresh fruit and vegetables Fresh meats and eggs Nuts and legumes Milk and oils Gluten-free grains including rice and corn Today there are more alternatives for gluten-free…

16 Mar Posted at 11:42h in SoupedUp Recipes posted

Ingredients Prep Unit Serve 30 Rice, basmati, uncooked g 800 Cardamom, seeds, ground g 8 Milk, cow, fluid unflavoured l 4 Sugar, Caster g 200 Nut, pistachio, raw unsalted g 100 Method Place the rice with ground cardamom pods in a saucepan and add the milk and bring to the boil stirring continuously. Reduce heat to medium and cook until rice is tender and mixture is thick and creamy. Add the sugar and rose essence and cook for an extra 2…

04 Mar Posted at 14:53h in SoupedUp Recipes posted

Ingredients Prep Unit Serve 30 Sausage, chorizo, cooked Thinly Slice kg 1.2 Onion, mature, brown skinned peeled raw Cut into wedges g 800 Oil, olive ml 300 Potato, peeled raw Thinly Slice g 800 Egg, chicken, whole raw kg 1.5 Water, tap ml 100 Method Heat a large non-stick frying pan over medium heat. Cook the chorizo for 2 mins each side or until browned. Transfer to a bowl. Add the onion to the pan and cook, stirring, for 3 mins…

26 Feb Posted at 10:40h in SoupedUp Recipes posted

Ingredients Prep Unit Serve 30 Flour, rice g 600 Flour, soya g 100 Baking powder, dry powder g 25 Spice, mixed or all spice g 5 Cinnamon, dried, ground g 5 Rice bran, extruded or low processed, uncooked g 250 Sugar, brown g 190 Banana, cavendish, peeled raw Mashed g 315 Sultana g 150 Apricot, dried Finely Chop g 150 Soy beverage, regular fat (~3%), unfortified ml 600 Margarine spread, polyunsaturated (70% fat) g 60 Margarine spread, polyunsaturated (70% fat) g…

20 Feb Posted at 14:00h in SoupedUp Recipes posted

Ingredients Prep Unit Serve 30 Salad kg 1.8 Tomato, common, raw Thinly Slice g 600 Beetroot, purple, peeled fresh or frozen raw Slice g 600 Carrot, mature, peeled or unpeeled fresh or frozen raw Grate g 600 Cheese, cheddar, natural flavoured Grate g 600 Salmon, smoked, sliced kg 1.8 Method Shred, slice or dice salad lettuce. Arrange each salad vegetable, cheese and salmon on a serving plate.   Dietary Suitability   Healthy Choices Suitable for healthy choices.   Vegetarian Diet Replace…

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SoupedUp Catering Software supports the catering management of your care facility (care home) to deliver clinically appropriate, nutritious, safe, cost effective, resident focused restaurant-quality food to every resident simultaneously. It mitigates risk while meeting legislative and regulatory compliance.

Utilising the latest web development to ensure your set up costs are minimal, SoupedUp Catering provides the complete dietary and menu management of your residents. SoupedUp Catering allows management to control staff member access to different facilities (care homes), ideal for area or regional managers. The reports minimise administration time, improve efficiency, are iPad/tablet adaptable and ensure kitchens are accreditation and audit ready.

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SoupedUp Catering Software supports the catering management of your care facility (care home) to deliver clinically appropriate, nutritious, safe, cost effective, resident focused restaurant-quality food to every resident simultaneously. It mitigates risk while meeting legislative and regulatory compliance.

Utilising the latest web development to ensure your set up costs are minimal, SoupedUp Catering provides the complete dietary and menu management of your residents. SoupedUp Catering allows management to control staff member access to different facilities (care homes), ideal for area or regional managers. The reports minimise administration time, improve efficiency, are iPad/tablet adaptable and ensure kitchens are accreditation and audit ready.

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