LOW SALT COOK BOOK

COOKING THE RECIPES - LOW SALT COOK BOOKS

Food hygiene

If your immune system is weak, you are more at risk of getting food poisoning.

You may also be less able to cope with the symptoms of food poisoning.

To reduce this risk you should:

• use ingredients that are as fresh as possible
• wash your hands before you touch food
• keep pets out of the kitchen
• wash all fruit and vegetables well in cold running water – do not soak

them unless you're using dried lentils or beans

• clean cooking utensils and chopping boards thoroughly
• wipe worktops with hot, soapy water or an antibacterial spray,

particularly after you’ve used them to prepare raw meat or eggs

• wash or replace dishcloths and tea towels regularly.

Leftovers

If you decide to store food to eat later, let it cool down completely then store it in

the fridge or freezer. Freezing extra portions can save you time later and is a useful

thing to do before your treatment starts. Remember to defrost your foods fully

before reheating them. This is especially important if you have low immunity due to

treatment. Only reheat food once and make sure it’s piping hot right through before

you eat it. Take care not to burn your mouth or tongue if you’re reheating food.

Choosing a recipe - COOK BOOKS

Eating problems

Some people with cancer develop problems that affect their ability to eat.

These problems may be a result of the cancer or its treatment.

If you have a dry or sore mouth, you may need to avoid dry foods and add

sauces or gravies. Creamy foods may be easier to eat. Look for recipes with

this symbol

. If your mouth is sore, you should also avoid foods that are spicy,

acidic or salty. FREE COOK BOOKS These include chilli peppers, citrus fruits and tomatoes. We can

send you more information about mouthcare during treatment.

If you have problems chewing or swallowing, softer foods may be easier to eat.

Cut all the ingredients into small slices or chunks. Adding sauces or gravies may also

help the food go down. You may need to use a liquidiser or blender for some dishes.

In this book, look for recipes with this symbol

.

If you have lost your sense of taste or smell, you may want to eat foods that

have stronger flavours or spices. You can add extra spices to the recipes in this

book, or try the recipes with this symbol

.

If you are feeling sick, it may help to eat bland or dry foods. Many people find they

need to avoid creamy or spicy foods. But foods that make one person feel sick might

be fine for someone else. Free Cookbooks Pdf This means that some of the recipes we' ve labelled as

suitable for people with sickness may not be suitable for you. These recipes have

this symbol

.

Some people may have a bigger appetite due to medicines they are taking. In this

case, it’s important to eat lower-calorie foods so you don’t put on too much weight.

Look for recipes with the healthier-eating symbol

. Low Salt Cook Book Or adapt the recipes to reduce

the fat content, for example by using skimmed milk instead of cream. Our booklet

Healthy eating and cancer has more information on following a healthy diet.

Recipes that are particularly suitable for one or more of these problems are marked

with the symbols above. You can see the full key on the inside front cover of this

book. Free Cookbooks Download There’s also an index of recipes ordered by eating problem on pages 84–87.

This will help you find a recipe that's most suitable for your needs.

Sweet potato crab cakes

Cooking 35 minutes (plus 30 minutes chilling)

1  Boil the sweet potato until tender. Drain it

and mash it in a deep bowl.

2  When the sweet potato is cool, add all the

ingredients except the crabmeat, breadcrumbs

and vegetable oil. Mix well.

3  Squeeze the water from the crabmeat and fold

into the mixture. Chill in the fridge for about

20 minutes.

4  Roll the mixture into balls the size of a golf

ball. Then roll the balls in the breadcrumbs,

pressing down gently so the crumbs stick.

Put them in the fridge for 10 minutes to

firm up.

5  Heat the vegetable oil on medium in a wide

pan. Press down on each crab cake ball to

make a patty. Fry them on each side until

golden brown, then drain them on paper

towels to absorb the extra oil.

Using wholemeal breadcrumbs

will increase the fibre content.

Scotch bonnets are hot! If you have

a sore mouth, leave it out. If you like 

less heat, use a bird’s eye chilli instead.

Serves 4

Sweet potato (450g/1lb), 

peeled and cut into chunks

1 spring onion, chopped

Half a small red onion, 

finely chopped

Salt and black pepper

Dried thyme (0.25 tsp)

Fresh parsley (1 tbsp), chopped

Half a scotch bonnet pepper,

deseeded and finely diced

Mayonnaise (1 tbsp)

1 tin of crabmeat 

(120g/4oz), drained

Breadcrumbs (120g/4oz),

natural or golden

Vegetable oil (1 tbsp)

Somked fish chowder -

1  Boil 1 litre of water, then reduce the heat

to simmer. Add the haddock for about 10

minutes until tender.

2  Drain the haddock, keeping the water to use

later as a stock. Flake the haddock roughly,

discarding the skin and bones.

3  Heat the butter in a pan. Add the onion and fry

until sof t. Stir in the flour and cook for 1 minute.

4  Gradually add the stock and bring to the boil,

stirring constantly. Add the potatoes and carrots

and simmer for about 10 minutes until tender.

5  Free Cookbooks Download Stir in the flaked fish and cream. Season well

and serve.

a fish pie mix instead of the haddock.

Thanks to the Oesophageal Patients Association

for contributing this recipe.

Minestrone soup

Cooking 35 minutes

1  Put the oil, onion, carrot and celery in a pan

and heat gently for 10 minutes, stirring from

time to time.

2  Add the chopped tomatoes, stock, beans

and frozen vegetables. Bring the pan to

the boil and add the pasta.

3  Reduce the heat to a simmer and cover the

pan with a lid. Continue cooking, stirring

occasionally, for about 15 minutes or until

the vegetables and pasta are soft.

4  Add the tomato puree. Season with herbs

and black pepper to taste.

If you have problems chewing 

or swallowing, use a hand blender 

or liquidiser to make the soup smooth.

Nutritional information per portion

Energy 391kcal

Prot ei n 15.1g

Total fat 10.5g (of which saturates 3g)

Carbohydrate 61.4g

Fi br e 11.9g