Purée stage

[H12]

Hi all
I am starting purée stage on Sunday, l have just made up a fish pie mix, without potato, l have puréed it, but still looks too runny! What can l add to it?, l have some marvel dried skimmed milk, do you think l should add that.
Thanks. Helenx

 

[paddyp]

You could add any purred veg to thickening it such as potato. Arrow and Sweden or sweet potato

 

[fayz]

Marvel is a good idea as this will also add protein

 

[Lilacglittergirl]

Most of my puree two weeks I did mash and added soup and a bit of grated cheese to start then progressed to adding smooth/creamy pasta sauces. Always watching fat and carb (sugar) percentage ie per 100g. Towards the end of the two weeks I was OK with adding cottage cheese but depending on the brand some can be lumpier than others. I found M&S quite smooth, and one from local health shop called Longley Farm. The chive flavour is the mutt's in a smooth mash potato with Heinz cream of tomato soup.

 

[Jozefina]

I used plain 0% fat Greek yoghurt as a blending agent when I was on purees - a very effective "glue" and also a good source of protein.

 

[WitchInWorthing]

it might thicken a bit when it cools too - freshly cooked food always loses some moisure as it cools down x

 

[ThinnerJemima]

Good luck tomorrow with the purée, next step

I've just battled some demons and made some broccoli & chicken soup, and you know what it's ok

 

[tealovingsleever]

Smash!

 

[H12]

Well l have done my 1st day of purée, and all seems to be ok, l definitely feel more full.

 

[tealovingsleever]

That's good to hear xx

 

[ThinnerJemima]

Success :happy096: