February 2015
Can’t View this email? View it online
Cortex health logo
Welcome to the third newsletter!
The aim of these newsletters is to keep you in the loop, let you know of what is coming next and share some feedback as well. This month, there are a couple of new things we'd like to tell you about, including a new food item and a new shipping option.
In the loop
This is what's new:
  • We now stock Short Grain Rice.
  • We have found a bigger and better 5kg esky which fits more for the same shipping cost.
If you have any questions, feedback (we really appreciate feedback) or need some help, please feel free to call us on 1800 FOR PKU (1800 367 758) or send us an email at info@cortexhealth.com.au
HOW DO I ORDER? Simply log onto www.cortexhealth.com.au

Select the low protein foods you want, view your “shopping cart”, and complete the payment details. We generally pack and dispatch Monday-Wednesday to ensure that the order gets to you by the end of the week.

If you are stuck at any point or need some help please contact us on 1800 FOR PKU (367 758) and we will be glad to help.
Short Grain Rice
The Short Grain Rice is Cambrooke's exclusive low protein imitation "Sticky Rice". Perfect for "Maki" sushi and stir fry dishes.

To cook it, simply bring 1 litre of water to the boil. Add 1/3 cup of rice and simmer on low heat uncovered, stirring gently for 10-12 minutes, until tender. The water will thicken. Drain and rinse very well (minimum 1 minute) with warm water.

Maria, one of our customers has tried it and recommends to use it immediately after cooking for making sushi (otherwise it can get too sticky). Also, if it is rinsed very well before cooking, it loses most of the stickiness and can be used as a normal rice. The rinsing is very important if you want the rice to be less sticky.
New 5kg esky
We have a new 5kg esky which has different dimensions to the previous one. This means we can fit in a lot more product for the same postage price (postage is based on volumetric weight).

For example this new esky fits: The volume calculator on the website has been adjusted and is active now for this new esky, so have a play around and see which combination of your favourite products will fit.
Maria’s "Veggie Sausages in Neapolitana sauce" recipe.

This recipe can be increased to suit as the sausages freeze well uncooked. When cooking sausages do not thaw them, simply fry while still frozen. For the sausages:
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1/2 brown onion
  • 1/4 clove garlic
  • Vegetables according to taste and PKU allowance
  • Cambrooke All Purpose Baking Mix
Fry the onion and garlic in the oil and butter until the onion is transparent. Add any chopped vegetables you like depending on what is allowed on the PKU diet and gently stir them through the onions. Add salt to taste, then place a lid and allow to steam until just tender. A little water can be added if required. When cooked, allow the vegetables to cook down. In a bowl, add the vegetables, and enough All Purpose Baking Mix to make a firm dough. A little more seasoning can be added at this stage as well as any herbs you might like. (A little Keen's Curry Powder makes tasty sausages if they are to be eaten without the Neapolitana sauce). Roll into sausage shape and freeze.

For the Neapolitana sauce:
  • Olive oil
  • Tomato Passata
  • Salt
Fry 1/2 brown onion in a little olive oil until tender. Add tomato passata according to how much is allowed under the diet. (I always make extra and freeze the sauce so I always have some on hand for pasta or for pizza topping). Add salt according to taste and cook gently for 15 minutes. If children dislike chopped pieces of onion in the sauce, simply blend the sauce after it's cooked.

To Cook the sausages: Simply add the frozen sausages to hot oil and fry until golden. The sausages can be eaten at this stage. For sausages Neapolitana, simply pour some of the Neapolitana sauce over the sausages, with a little grated Cambrooke cheese sprinkled on top.
Grated Cheese and Cheese sauce

We are putting this up again as we've had a few questions about Cambrooke Shake'n'Cheese (which we do not stock currently) or grated/cheese sprinkle and this is a great idea of how to get a very similar product:

(Another suggestion from Maria of course)

The Cambrooke Shake’n’Cheese is a cheddar blend and the ingredients vary a little bit from those in Cheddar Shreds but I believe you do end up with a very similar product. To make the sprinkle/cheese shake, Maria freezes the cheddar shreds and then grinds them in a coffee grinder.

She has one of those small ones they used prior to getting a coffee machine although I think even a hand held little grinder would do the job. Then you can just follow the instructions below (from the Cambrooke website) for making the cheese sauce:
  • 28 g (about 9 tsp) Shake 'N' Cheese (or ground up cheese)
  • 1 cup non-dairy creamer
  • 1 Tbs unsalted butter or margarine
Over medium heat, melt butter in pan. Add 1 cup of non-dairy liquid creamer and cheese. Blend until smooth and velvety. Add more cream for a creamier texture.

All Purpose Baking Mix
Cheddar Shreds
Short Grain Rice
Cortex health logo
You are receiving this email because you subscribed for updates from Cortex Health. To unsubscribe click here