FOOD INTOLERANCE NETWORK
FACTSHEET
A failsafe weekend
In May,
We had a great weekend at my house in Sunbury with most of the
I got two of the local restaurants to cater Friday and Saturday night
for a failsafe meal and also a local cafe to do failsafe and GF scones, decaf
and soy lattes for devonshire tea on Saturday afternoon.
One of the restaurants was a stone grill where they bring the stone to
your table and you cook your meat at the table-the stone has nothing on it so
was perfect for failsafe needs. Due to the fact that most restaurants get their
meat in cryovacced, I insisted that the restaurants buy meat from my butcher,
for anyone who was amine sensitive.
Lunches were help yourself - I had pre cooked and frozen sliced chicken
fillets, pre made coleslaw and green salad and also Robin’s Dressing on Friday.
Bread and rolls were from Bakers Delight and GF needs ordered and frozen from
R&R's bakery in Qld.
The idea was that no one had to cook anything for the whole
weekend! Poached eggs were on the menu for breakfast both mornings as
two of the girls had children with anaphylactic allergy to eggs, so they really
enjoyed having an egg as they are unable to have them in their homes.
Sunday we finished off the weekend with a nice relaxation massage from a
local masseur-heaven. It was a fantastic weekend with lots of laughs and of
course no after effects from eating out!!!!!!
See below for the menus with instructions for preparation given to the
restaurants.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
AFTERNOON TEA-SATURDAY AFTERNOON [date]
[name of café] [phone number]
Please cook 2 batches of scones-recipe supplied-one
GF-flour supplied
One wheat based using 2 cups of SR Flour-any SR flour
from supermarket is fine, as preservative free
Please use rice milk supplied for both scone recipes
and Nuttelex margarine for recipes and greasing trays. Please also put nuttelex
out on table for use on scone plus fresh cream is fine(not one out of tin)
I will supply suitable jam, please store in the
fridge, please also put out your usual jam on the table also.
Please have decaf coffee available for cappuccinos and
lattes-I will supply soy milk to have for dairy free coffee drinkers.
Any queries don’t hesitate to contact [name] on
[phone]
Thank you
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
DINNER FRIDAY NIGHT
[name
of restaurant]
Meat
Please pick up custom made sausages (will be
frozen-please defrost on Friday only) and fresh chicken and lamb backstraps
from O’Shannassy Meats (Manny and John) Friday
Salad-ingredients:
Any of below veggies, NO DRESSING
Iceberg lettuce (only lettuce suitable)
Carrot peeled
Snow peas
Snow pea sprouts
Bamboo shoots
Uncooked green or red cabbage
Celery
Leek, shallots or chives
Jacket Potato-large
dirty brown or white washed only, washed only
Cooked for 1-2 hours in oven in foil
I will supply suitable margarine and sour cream for
topping to be placed on table
Stone grill-salt ok, otherwise nothing on
Dessert will be supplied by me on the night
Any queries-please contact [name] on [phone number]
++++++++++++++++++++++++++++++++++++
DINNER SATURDAY NIGHT [date]
[name of restaurant] [address] [phone]
MEAT
Fresh Roast chickens (2-3-will confirm numbers next
week)
Purchased from O’Shannassy meats-Manny and John on
Friday30th or Saturday 1st
Please roast in oven in oven dish (with small amount
of water in bottom if desired to stop spitting) for 1 ½ to 2 hours on the night
of meal-have ready about
*No stuffing in chicken*
VEGETABLES
Potatoes –large dirty brown ones or large white washed
only please,
Pumpkin, Carrot and sweet potato all peeled and cooked
in supplied canola oil in oven on tray brushed with oil and veggies brushed
with oil, OR
Cooked in frypan in supplied canola oil
SAUCE/GRAVY
Please place this on table for those who tolerate to
choose if they have it
Leek sauce
I large leek finely sliced
Water
1 teaspoon of nuttelex margarine
1 quantity of white sauce:
2 tablespoons of nuttelex margarine
1 ½ tablespoons of rice flour(supplied)
1 cup of milk or bit more if required
1 teaspoon sea salt (supplied with rice flour)
To make white sauce
Melt nuttelex in microwave, add rice flour and salt
and stir to paste
Add milk and microwave for 30 second intervals
stirring with whisk until sauce thickens
To make leek sauce
Cover microwave dish with leek slices, add water until
leeks are just covered, add nuttelex, microwave on high for 3 minutes, add leek
mixture to white sauce and stir well
May be made on Friday or Saturday and reheated just
before serving if needed
Desserts
Gluten free scotch pudding
2 cups GF flour(supplied)
1 ½ cups caster sugar
1 teaspoon salt
1 cup rice milk(supplied)
125 g(1/4 tub) nuttelex margarine
Self saucing sauce
6 tablepoons golden syrup(supplied)
2 cups hot water
60 g nuttelex margarine
In a bowl mix flour, sugar and salt. Add rice milk and
melted nuttelex and combine well. Pour into an oven proof dish about 12 cup
capacity. This part can be done early in day, then add the sauce ingredients
just before baking on the evening of dinner
Sauce: Place golden syrup, boiling water and nuttelex
in a jug and mix well, pour over pudding mix
Bake at 180 degrees for about 30 minutes
Serve with fresh cream or Fruccio soy
icecream(supplied)
Chocolate Crème Brulee
Makes 6-8
1 ½ cups milk
300 ml cream
2 eggs
2 egg yolks
¼ cup caster sugar
1 tablespoon cornflour
¾ cup nestle chocolate melts(supplied)
Bring milk and cream to boiling point in medium
saucepan until scaulding hot but not boiling
Combine eggs, yolks, sugar and cornflour in a bowl,
gradually whisk into the milk mixture, then return to the heat
Heat gently, stirring constantly until mixture comes
to boil and thickens, blend in chocolate and remove from heat
Spoon mixture into 6-8 individual dishes greased with
nuttelex margarine if needed. Refrigerate for several hours. May be made Friday
or Saturday.
Optional: Just before serving top with caster sugar
and caramelize with heat
www.fedupwithfoodadditives.info
The information given is not intended as
medical advice. Always consult with your doctor for underlying illness. Before
beginning dietary investigation, consult a dietician with an interest in food
intolerance. You can find a supportive dietitian through the Dietitians
Association of
© Sue Dengate Update
June 2004
