Puréed Food Moulds for Dysphagia: 5 Nutritious & Attractive Recipes

Updated June 2025

When residents or patients struggle with swallowing (dysphagia), puréed meals often become the safest option. However, plain purées can be bland or unidentifiable, which may reduce appetite. By using puréed food moulds for dysphagia, you can transform ordinary meals into visually appealing, nutritious dishes that boost both dignity and intake. Below, you’ll find five tasty recipes and tips to make purée look—and taste—better.

Why Puréed Food Moulds Matter

First, let’s consider why presentation is vital:

• Improves appetite: Seeing familiar shapes—like a meatloaf or vegetables—encourages residents to eat more.
• Supports dignity: Instead of spooning vague pulp, diners receive a composed plate.
• Enhances nutrition: When meals look good, people often eat better and feel more satisfied.
• Simplifies meal prep: Moulds help portion control and kitchen efficiency.

Now, let’s dive into recipes that use these moulds effectively.

What You Need: Food Moulds + Prep Tips

To start, get yourself the right tool: order reliable food moulds built for puréed textures. These silicone or plastic moulds help shape grains, proteins, fruits, and vegetables into recognisable forms. To get other support, simply reach out via the Able contact form.

When preparing meals:

1. Puréed texture should meet IDDSI Level 4 – smooth, cohesive, no lumps.
2. Cool before moulding – hot mixtures may warp moulds.
3. Lubricate moulds lightly with oil or broth (optional).
4. Tap gently after filling to remove air pockets.
5. Chill until firm, then unmould onto attractive plates.

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Nutritious Puree Food Recipes

All recipes have been created and tested by a health care professional (R.M. BSc Nutrition and Food Science, Grad Dip Dietetics).

 Delicious Pork Stroganoff

Mold Type - Pork Chop

Yield- 8 portions (110g / 4oz each)

Ingredients:

• Vegetable oil 1 tblspn
• Garlic purée 1 tspn
• Sliced onions 100g / 3 ½ oz
• Carrots 100g / 3 ½ oz
• Diced pork 300g / 10 ½ oz
• Sage (dried) 1 tspn
• Chicken or vegetable stock 800ml / 1 1/3 pints
• Chopped mixed peppers 80g / 3oz
• Mushrooms (thin sliced) 80g / 3oz
• Mixed seasoning
• Cooking cream 100ml / 3 ½ fl oz
• Thickener

Method

Heat the oil in a saucepan, gently sweat the onions, carrots and garlic, and cook for a couple of minutes

1. Add the diced pork and sage, stir in well, and cook for a further 10 minutes
2. Add the stock, stir in well to allow even distribution. Cover the pan with a lid and simmer for 1 hour, stirring occasionally
3. Add the peppers and mushrooms and simmer for a further 25 minutes, or until all the ingredients are tender. Leave uncovered, and allow the cooking liquid to reduce by two-thirds
4. Add the cream and season to taste
5. Remove from the heat
6. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
7. Slowly add small amount of thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 710kJ Protein 11.5g Total Fat 10.7g Carbohydrate 7.3g Dietary Fibre 1g Sodium 405mg

 Hearty Irish Stew

Mold Type - Sirloin Steak 

Yield- 4-5 portions (100g / 4oz each)

Ingredients:

• Vegetable oil 1 tblspn
• Diced onions 100g / 3 ½ oz
• Diced vegetables (carrots and swede) 200g / 7 oz
• Diced lamb 300g / 10 ½ oz
• Beef or lamb stock 800ml / 1 ½ pints
• Fresh diced leeks 70g / 2 ½ oz
• Shredded green cabbage 70g / 2 ½ oz
• Diced potatoes 150g / 5 ½ oz
• Fresh parsley 50g / 2 oz
• Mixed seasoning
• Thickener

Method

1. Heat the oil in a large saucepan, gently sweat the onions, and cook for a couple of minutes
2. Add the mixed vegetables, stir in well and cook for a further 10 minutes
3. Add the diced lamb and seal with the onions and vegetables
4. Add the stock, stirring continuously
5. Bring to the boil, then reduce to a simmer and cook for approx. 60 minutes
6. Add the diced potatoes, leeks and shredded cabbage, cook for a further 30 minutes until all the ingredients are tender
7. Remove from the heat, and season to taste
8. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is lump-free
9. Slowly add small amounts of thickener, so as not to over-thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked.

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 712kJ Protein 12g Total Fat 8.9g Carbohydrate 10.6g Dietary Fibre 2.2g Sodium 410mg

 Mild Chicken Curry

Mold Type - Chicken Mold
Yield- 8 portions (80g / 3 oz each)

 Ingredients

• Vegetable oil 1 tblspn
• Diced onions 50g / 2 oz
• Garlic purée 1 tspn
• Diced chicken breast 300g / 10 ½ oz
• Curry powder 1 tblspn
• Diced potatoes 150g / 5 ½ oz
• Tomato paste 1 tblspn
• Chicken stock 300ml / ½ pint
• Coconut milk 100ml / 3 ½ fl oz
• Tinned chopped tomatoes 400g / 14oz
• Mixed seasoning
• Thickener

Method

1. Heat the oil in a saucepan, gently sweat the onions and garlic, and cook for a couple of minutes
2. Increase the heat and add the diced chicken. Stir in until the flesh starts to firm up and cook
3. Add the curry powder, stir in, and cook for a further 5 minutes
4. Add the chicken stock, coconut milk and chopped tomatoes, simmer for 30-40 minutes
5. Add the diced potatoes and tomato paste, bring to the boil and reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan
6. Remove from the heat, and season to taste
7. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
8. Slowly add small amount so thickener, so as not to over thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen, take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. metal plate cover, insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

 Nutrient Per Serve Energy 635kJ Protein 11.3g Total Fat 7.5g Carbohydrate 9.6g Dietary Fibre 1.3g Sodium 70mg

Seasoned Chicken and Vegetable Casserole

Mold Type - Chicken Mold

Yield- 8 portions (80g / 3 oz each)

Ingredients

• Vegetable oil 1 tblspn
• Diced onions 50g / 2 oz
• Diced mixed vegetables (Carrot and swede) 150g / 5 ½ oz
• Diced chicken 350g / 12 ½ oz
• Tarragon (dried) 1 tspn
• Diced potatoes 100g 12 oz
• Tomato paste 1 tblspn
• Chicken stock 500ml / 18 fl oz
• Mixed seasoning
• Thickener

Method

1. Heat the oil in a saucepan, gently sweat the onions and diced mixed vegetables, and cook for 5 minutes
2. Increase the heat and add the diced chicken and tarragon, stir in until the flesh starts to firm up and cook
3. Add the chicken stock, diced potatoes and tomato puree, bring to the boil, and then reduce the heat to a simmer. Cook for 30-40 minutes until all the ingredients are soft
4. Reduce the sauce whilst stirring constantly. Ensure that the ingredients do not stick to the base of the pan. If the sauce becomes too thick, add a little hot chicken stock before blending
5. Remove from the heat, and season to taste
6. Allow to cool slightly, decant meal into blender and blend completely to a smooth purée that is smooth and lump-free
7. Slowly add small amount of thickener so as not to over-thicken the mixture. Blend in thoroughly until the mixture reaches a firm consistency that will hold on a spoon inverted/retain its texture when forked

Molding

Once the mix has reached the correct consistency, spread mixture into a Silicone Puree Food Mold. Once cavities have been filled, cover with lid and then place in freezer.

Heat & Serve

Once frozen take mold tray out of freezer. Turn mold tray over and apply gentle pressure to release frozen food from mold. Place frozen food directly onto plate and allow to thaw in fridge. Prior to heating, cover plated food appropriately to prevent molded food from drying out e.g. insulated plate cover, heat-proof polycarbonate lid. Reheat molded food on plate to desired temperature. Serve.

Nutrient Per Serve Energy 565kJ Protein 12.4g Total Fat 5.8g Carbohydrate 8.3g Dietary Fibre 1g Sodium 296mg

Serving and Staff Safety Tips

To share puréed food moulds for dysphagia successfully:

• Label plates clearly – note flavour and key ingredients to avoid confusion.
• Serve promptly after unmoulding to retain shape.
• Adjust portion sizes based on appetite and nutritional needs.
• Train staff on how to unmould carefully, plate attractively, and check swallow safety.
• Monitor feedback – track which flavors or shapes residents enjoy most.

Regular mealtime audits and taste-testing encourage engagement.

Storage and Hygiene

Since safety is paramount:

• Store moulded meals covered in the fridge (not freezer) for up to 24 hours.
• Wash moulds in hot, soapy water or dishwasher after each use.
• Check moulds for damage regularly—replace if cracked or non-stick coating wears.
• Label moulds for specific dietary groups to avoid cross-contamination.

These steps uphold hygiene standards and resident safety.

Bringing It All Together

By using puréed food moulds for dysphagia, you create:

• More appetizing meals
• Better dining experiences
• Improved nutrition and hydration

Additionally, the simple ingredients and methods here let you rotate menu options weekly, offering variety and ongoing delight.

To get started, order high-quality food moulds today. Then, if you have questions or need further guidance, don’t hesitate to reach out—just use the Able contact form.

Summary Checklist

• Choose IDDSI Level 4‑compliant recipes
• Use suitable puréed food moulds for dysphagia
• Incorporate protein, vegetables, and fruit
• Ensure hygiene in prep and storage
• Train staff on plating and presentation
• Collect feedback and iterate

Start serving dignity, taste, and nutrition in every bite.

FREQUENTLY ASKED QUESTIONS

What are your puree food moulds made from?

Beware of cheap and poor quality imitations!!

Our Silicone Puree Food Moulds are made from top quality 3mm thick 100% food grade certified silicone rubber.

Are the puree food moulds dishwasher-safe?

Yes, all food moulds are dishwasher-safe making cleaning a breeze.

Are the puree food moulds oven-safe?

The Silicone Puree Food Moulds are safe for use in all types of ovens and microwaves up to a temperature of 465°F or 230°C.

What is the average lifespan of the food moulds?

With correct use and cleaning the silicone food moulds can last up to 40 years of daily use.

Can puree food moulds ONLY be used in cook fresh catering systems?

No. Our moulds have been successfully implemented into cook fresh, cook freeze and cook chill catering systems.

Does moulding puree food take more time?

No - using puree food moulds will actually save you time. Consider all the time you spend cooking and preparing puree food every day, plus the time spent cleaning the blender numerous times in one day each time you want to puree a different food. Using food moulds, you may only have to prepare puree food once a week! By preparing puree food in larger batches, placing them in the food moulds and freezing them for later use, there is a significant reduction in time spent preparing puree meals, and cleaning the food blender multiple times afterwards!

How do I ensure I get the best food mould results every time?

When you're ready to use moulded food simply pop the frozen moulded food items directly onto a plate - exactly as you would like it presented as a meal - cover with cling wrap or plate cover and allow to thaw in the fridge overnight. The next day, simply cover the moulded meal with a heat-proof lid and re-heat in a Burlodge style retherm system, a combi oven (steam/heat) or in a Bain Marie.

Why do some moulded puree foods not keep their shape when heated?

Due to the unique properties of different foods (water content, molecular structure) some puree foods moulded may not keep their shape as well as others when reheated. For this reason, be very careful how much fluid is added to the blender when preparing the puree mixture to ensure the right consistency before placing into the moulds. It is also important to always add a sufficient amount of food thickener.

To download our FREE Easy 5 Step Guide to pureeing meals please click here.

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