Soft Food Recipes
Soft Food Recipes
Disclosure: This post may contain affiliate links. This means that at no cost to you, we may earn a small commission for qualifying purchases.
Probably you have ever touched or consumed a diet based on soft foods. It is not usually the most popular diet, but at times it can be a great ally to good health. It is a diet that includes foods of soft texture, cooked with simple culinary techniques, and is usually indicated by the doctor in situations of gastrointestinal disorders or in pre and post operatories.
The term “Soft food recipes” refers to a set of dietary guidelines that basically include foods of soft consistency with few condiments and low fiber content. Contrary to what it may seem, the Soft food provides the necessary nutrients to cover the daily dietary recommendations as long as you are able to consume the right amounts of food. This food does not have a slimming purpose, but rather the purpose of facilitating the digestion and functioning of the gastrointestinal tract.
It is indicated, for example, in cases of diarrhea and vomiting, surgical preparation or recovery, swallowing problems or gastrointestinal diseases, such as ulcers, gastritis, etc. Sometimes, this type of diet is also chosen by people who desire to consume Soft foods.
Great Soft Food Recipes
Some soft food recipes which works effectively include:
- Cauliflower and turmeric meatballs.
INGREDIENTS (FOR ABOUT 20 MEATBALLS)
Cauliflower (clean) 650 g
Turmeric powder 8 g
Rosemary 2 sprigs
Bread 130 g
cheese 40 g
Eggs (1 whole) 45 g
Whole milk 160 g
Garlic 1 clove
Breadcrumbs 180 g
Salt to taste
Peanut oil to taste
- To make the cauliflower and turmeric meatballs, first, clean the cauliflower by removing the outer leaves and the central core, then remove the florets (you’ll need 650 g)
- Cook the cauliflower by placing it in plenty of hot, unsalted water; let it cook for about 25 minutes or until it has completely softened.
- Now chop the rosemary springs with a knife
- Remove the crust of the loaf and cut the crumb into pieces 6
- Soak the bread in milk and work it with your hands until it is completely soft
- When the cauliflower is cooked, drain it well and transfer it to a bowl, then crush it with a fork
- Flavored with powdered turmeric 11 and grated garlic
- Season with rosemary and add the bread soaked in milk, cheese, egg, salt and stir with a fork to mix the dough.
- Now you can shape the meatballs: take about 60 g of dough and knead it with your hands to get the balls. As you shape them, lay them on a tray
- In a pan, heat the seed oil, and when it reaches the temperature of about 170 °, you can dip the meatballs and cook until they are golden brown. This will take about 5 minutes.
It is preferable to consume meatballs immediately because if they are kept for a long time, they will lose their fragrance.
2. Potato muffins
Flour 150 g
Semolina 150 g
Potatoes 100 g
Warm water 200 ml
Extra virgin olive oil 20 ml
Dry yeast 5 g
Salt ½ tsp
Rosemary 1 sprig
Extra virgin olive oil to taste
Coarse salt to taste
- To make the potato muffins, start by sifting the semolina flour into a large bowl.
- Make the potato to boil in plenty of water
- peel and once it has cooled down, mash it with a potato masher and collect in the bowl with the flour
- Dissolve the dehydrated yeast in about 100 ml of warm water and then add to the mixture.
- Pour in olive oil 7 and start kneading until you obtain a homogeneous, fairly soft and moist mixture, do not worry if it will be a little sticky
- cover the dough and let it rise for 2 hours at room temperature, or in a warm environment
- After the rest time, the dough will have doubled its volume
- Transfer it to a floured surface and knead it by hand with the special spatula for dough
- Finely chop the rosemary and place in a bowl and add the olive oil to create an aromatic emulsion that will serve to flavor the muffins.
- Cook the mixture in a preheated static oven at 180 ° for 20 minutes (or in a ventilated oven at 160 ° for about 15 minutes).
Warm water 150 ml
Flour 300 g
Warm milk 360 ml
Sugar 15 g
Salt up 1 teaspoon
Dry yeast 6 g
Bicarbonate 3 g
Butter to taste
Seed oil to taste
- To make the crumpets, start by heating the water, and it must reach a temperature of 45 °
- Pour it into a bowl with the baking powder and sugar
- Mixed with a whisk and let the mixture rest for 15 minutes at room temperature.
- After the resting time, sift the flour and pour it into the mixture with the yeast
- Stir with a whisk to mix the ingredients
- Add the salt and baking soda
- Add the warm milk and continue to mix with the whisk to avoid the formation of lumps.
- When the mixture is homogeneous, cover it and let it rest for 1 hour at room temperature.
- Proceed with the cooking: oil a non-stick pan with oil and heat it over low heat,
- Pour a ladle of dough inside and cook for 10 minutes or until bubbles form on the surface, then remove the pastry ring,
- The dough would have taken its round shape and with the help of a spatula, turn the crumpets and continue cooking for another 2-3 minutes until they are golden brown.