Recipes
These are all the recipes from past Failsafe Newsletters. Thanks to all
those who provided them - I have acknowledged you where I have kept records and
apologise to those who are not acknowledged - please let me know!
Don't forget there is a great collection of tested recipes in the Failsafe Cookbook!
L = lunches and snacks M = main meals
S = sweet things, biscuits, desserts Z = other
recipes, bread, mayonnaise
As a support and companion to the
update
September 2006a (Failsafe Newsletter 49) New entries in red.
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L |
Andra's Chicken Noodle Soup |
This noodle soup makes a great
one-pot dinner when served with garlic rolls. 3 tblspns
canola oil 2 cups chopped cabbage 4 stalks chopped celery 1 chopped leek 1 small carrot (optional) 2 litres
water 2 cubed chicken breasts
(uncooked) 2 cups chopped green
beans 250g packet of 'Fantastic'
rice noodles or equivalent salt to taste Gently stir-fry cabbage,
celery, leek and carrot in oil. Add water and simmer 30-40 mins. Add chicken and beans and simmer 5 mins, then add rice noodles and simmer 10 mins. Serve with garlic rolls.
- Andra in |
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L |
Bubble & squeak |
Mix leftover mashed potato and leftover cabbage together. Fry in oil on both sides until brown. Top with chopped chives or parsley. - traditional |
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L |
Chicken
noodle snack |
1 packet Fantastic Long
Life Noodles homemade chicken stock chopped cooked chicken Bring stock to the boil,
add noodles and chopped chicken and simmer until noodles are cooked. This is
a good substitute for 2-minute noodles. - Tania Cannons |
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L |
Choko mash |
Sometimes called vegetable
pears, chokoes are originally from 2tsp canola oil, 1 large
leek, chopped, 1 clove garlic, crushed, 3 large chokoes
(about 1 kg), chopped, 6 medium potatoes (about 1.2 kg), chopped, 50 gm
butter or Nuttelex, 2 tbspn
chopped parsley. Heat oil in small pan and cook leek and garlic, stirring until leek is soft - about 5 mins. Boil, steam or microwave chokoes and potatoes separately until tender. Chokoes (with ¼ water) will take about 10 minutes on high in the microwave, 15 minutes steamed. Drain and puree chokoes with leek mixture in blender or processor. Drain potatoes and mash with butter. Combine both mixtures and push through sieve into a large bowl. Stir parsley through. Serves 4-6. |
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L |
Choko wedges |
Sometimes called
vegetable pears, chokoes are originally from 5 medium chokoes (about 900g) ½ cup breadcrumbs or rice
crumbing mix 1 clove garlic, finely
chopped 1 egg, lightly beaten canola oil for shallow
frying. Cut each choko into 8 wedges. Boil, steam or microwave until just
tender. Drain and pat dry. Combine breadcrumbs and garlic. Dip wedges in egg, then in breadcrumb mixture. Heat oil in large pan. Fry wedges in batches until well browned all over. Drain on absorbent paper. makes 40. |
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L |
Coleslaw |
1 leek, sliced failsafe oil for sauteeing 3 sticks celery, finely
sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel
sprouts, sliced finely (disguises their flavour completely) Lightly sautee leek slices for a milder flavour. Combine all
ingredients in a salad bowl. - Alison Hawthorne |
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L |
Cook your own kidney beans |
Did you know? Kidney
beans are the least windy of any bean. 1 cup dried kidney beans 1/2 tsp salt 1 tsp light brown sugar Rinse beans and discard any broken bits. Cover well with water and soak in fridge at least overnight and up to three days. The longer the soaking time, the shorter the cooking time. Drain, cover well with fresh water, add salt and sugar, bring to the boil, reduce heat and simmer until tender - up to one hour. Leftovers freeze well. |
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L |
Crunchy potatoes |
This traditional Danish
recipe makes a quick and easy snack. 4 medium potatoes, peeled
and sliced into rounds the thickness of chips 2 tablespoon canola oil 2 tbspn
sugar OR 2 tbspn chopped shallots (optional) Microwave or steam potatoes. Heat oil in a heavy-based pan and add shallots or sugar when hot. Stir until shallots are cooked or sugar is dissolved then add potatoes and stir and turn until browned on both sides. Sprinkle with sea-salt if liked. Serves 4. |
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L |
Five-minute
porridge |
1/2 cup rolled oats (regular is best but quick cook are
also good) per person 1 cup water per person Place oats in a small saucepan with cold water and bring
to the boil. Stir briefly until mixture thickens. Serve with light brown
sugar and A2 milk; or pear and yoghurt; or sliced bananas (contain amines,
not suitable for your strict elimination diet) or stewed rhubarb (contain
moderate salicylates, not suitable for your strict elimination diet). |
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L |
Fluff
marshmallow spread |
Fluff is a
failsafe marshmallow spread, ingredients: glucose syrup, sugar, dried egg white and
artificial flavour (vanillin) in the spreads section of Coles supermarkets,
in a glass jar with a red lid. The website for recipes is: http://www.marshmallowfluff.com/ This product is limited for people who react
to sulphites (glucose syrup) and salicylates (vanillin). Thanks to Ingrid
Boyle |
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L |
Garlic toast |
2 slices bread, rye
bread, rice bread butter or Nuttelex 1 clove garlic Toast bread slices in toaster. Spread with butter. Cut garlic clove in half and rub cut side on buttered toast for a quick snack. |
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L |
Herbed
scrambled eggs |
Eggs are a perfect package of vitamins, and the quickest
meal ever. 3 eggs knob of pure butter or Nuttelex splash of milk (or organic cream for special occasions) salt to taste fresh chives, chopped 2 slices sandwich or cob loaf bread, toasted Beat eggs with milk and add salt. Gently melt the butter in
a pan and stir in the eggs, stirring constantly until the eggs are nearly
set, sprinkle chives. To serve, spoon the scrambled eggs onto toast. Serves
1-2. |
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L |
|
crushed clove of garlic
optional Mix in blender to a thick paste, keep in fridge. Great in sandwiches, wraps, as a dip, and on pizza. |
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L |
Jaffle pies |
1 frozen slice of Pampas
Butter Puff Pastry, cut into 4 & about 1 cup of filling Filling suggestions: minced beef or chicken
stir fried with shallots and thickened with cornflour
see Fed Up p248 1 egg, beaten with
chopped chives - this turns out like a quiche Sunday roast - slices of
leftover lamb or chicken with slices of leftover roast potatoes Cut pastry sheet into 4 pieces. Lie one piece on each of two hot jaffle pots. As soon as pastry starts to thaw, put 1/2 of filling on each sheet. Cover with top sheet. Close but do not clamp shut and time for 5 minutes. Makes two jaffles. |
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L |
Oriental 2
minute noodles |
1 packet of colour-free, flavour-free noodles 1/2 tsp sugar drizzle golden syrup cream cheese (or grated
mozzarella cheese if tolerated, moderate-high in amines) Cook noodles according to
instructions on packet. Drain noodles and stir in toppings to melt while hot.
Serves one. - thanks to Elly Staude |
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L |
PBJ The failsafe equivalent of the American PBJ
(peanut butter and jelly) sandwich. |
2 slices failsafe bread or 2 plain rice cakes home-made failsafe cashew butter or Freedom Foods soy
butter Birgit's home-made pear jam Make into a sandwich. This travels and keeps well. - Thanks
to 16 year old Daniel from |
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L |
Popples (dairy free, gluten free) |
These are sweeter than
ordinary rice bubbles but do have a kind of commercial taste which I feel our
gf kids are often deprived of. They have the thumbs
up by our hungry teenager. He likes them as a dry snack rather than with milk
on. 1 x 150g packet of plain
puffed cereal (eg rice, millet etc) 1 cup sugar 1/4 cup syrup (golden,
rice or maple) 1/4 cup failsafe oil 1/2 teaspoon salt 1/4 cup water Pre-heat oven to 180C.
Place puffed cereal in baking dish. Make syrup mixture with sugar, syrup,
oil, salt and water, boiling 2-3 minutes (brings mixture to very soft toffee
state). Pour syrup mixture over puffed cereal and mix till evenly coated.
Place in oven for approximately 5 minutes, stirring cereal at least once
during that time. Take care not to burn; it's done when the mixture just
starts to brown very slightly. - thanks to Robin Fisher. |
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L |
Potato patties |
4 -5 cooked, chilled
potatoes, grated 2 tbspn
finely chopped shallots 1 tsp salt ¼ cup flour ¼ cup milk or soymilk 2 tbspn
canola oil Set frypan to 150° and heat oil. Mix potatoes with shallots, salt, flour and milk. Shape into about 8 patties. Fry in oil on each side until brown. Drain on kitchen paper and serve with pear ketchup. |
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L |
Princess
bread |
For parties, this is an alternative to fairy bread 2 drops of cochineal with one cup of sugar in jar with
lid, toss until all sugar is coloured, spread on buttered bread - thanks to
Kylie Dallow. |
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L |
Quick lunchbox biscuit |
2 arrowroot biscuits one marshmallow white icing Place marshmallow on 1 biscuit and microwave for about 10 sec (keep an eye on it though). Place other arrowroot on top, squashing marshmallow between the two. Ice top biscuit with white icing. I sometimes put a face on in carob. My daughter is happy to have one of these at morning recess when all the other kids have cream biscuits. - Janelle Spicer |
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L |
Quick processor scones |
3 cups SR flour 1½ tbspn
butter or Nuttelex water Place flour and butter in the food processor and process until blended. Add water slowly until dough sticks together in a soft, wet clump. Knead briefly and roll out on a floured board. Cut into scone shapes with scone cutters, novelty shapes or the bottom of a drinking glass, and bake in a hot oven for 8-10 minutes. These freeze well and can be freshened up by microwaving. Serve with butter and golden syrup or pear jam. |
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L |
Rebecca's cob loaf |
3 cups plain flour 1 sachet dried yeast 1 pinch salt enough water to form into
a workable dough In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done. |
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L |
Rebecca's muesli |
3 cups of rolled oats 4 tbsp brown sugar 4 tbsp white sugar 2 tbsp canola oil 5 weetbix,
finely crushed 3/4 cup puffed amaranth 1 cup puffed millet 1 cup rice bubbles 1 cup All Bran Toast first four ingredients as per failsafe recipe. When cooled add other ingredients, mix well and store in airtight container. Serve with milk and yoghurt (cows or soy), pear and banana (amines). |
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L |
Red soup |
10 cups of water or
homemade chicken stock 1 packet of red lentils
(rinsed) 2 tablespoons white rice 2 swedes,
peeled and chopped 1 cup celery, chopped 1 cup leeks or shallots,
sliced 1 cup chopped cabbage 6 brussel
sprouts, halved (optional) Place red lentils and rice in water and bring to the boil while preparing other vegetables. Reduce heat and simmer until cooked, about 30 min (red lentils cook much more quickly than brown or green). |
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L |
Secret pancakes |
Sharon Fishlock writes: "These have become a weekend
favourite in our house. We cook up a big batch of pancakes, with soy milk of
course (my 9yr old son loves to do this, a night off for me !) & then
devour them with great enthusiasm. We top them with golden syrup, or 'citric
water ' & sugar (a substitute for lemon juice & sugar ). To make the
citric water (or secret water as my 5yr old calls it) we just add citric acid
to water to taste . YUM. We also use citric water as a substitute for lemon
juice in cakes etc." Pancake mix: 1 cup plain
flour, 1 egg, 1 1/4 cups milk, pinch of salt Sift flour & salt, break egg and add to a well in the middle of the flour. Stir in flour gradually from the sides, adding milk a little at a time. When half the milk is used, all the flour must be moistened. Beat well to remove all the lumps & make it light. When quite smooth, add the remainder of the milk gradually. Stand it aside for 30 mins-1 hour. Melt a little butter in a pan, wipe dry with kitchen paper, melt another little piece of butter in the pan. Pour about 2 tablespoons of the batter into the pan, and allow it to spread evenly by moving the pan about. Cook quickly until set and under side is slightly brown. Toss or turn the pancake with a spatula, and cook on other side till brown. Drain on absorbent paper. |
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L |
Super Salad with
Mighty Mayo |
The secret
ingredient for getting salads into kids is the mayonnaise – “tastes like
lemon mousse” said one failsafer. 1 cup per person of
the following finely sliced salad vegetables: celery lettuce cabbage shallot Add grated fresh
beetroot and/or carrot and/or sliced snow peas (all moderate sals) if permitted. Mix with 1 tbsp Mighty Mayo, see other recipe. Good in a salad roll
or pocket bread with Howard’s bean paste or sliced hardboiled egg. |
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L |
Tortillas (Burritos) |
4 cups flour 4 tbsp butter 1/2 tsp salt 2 teaspoons baking powder Combine dry ingredients in a bowl and rub in butter. Add water, a small amount at a time and work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball into a circle approx 12 cm in diameter. Heat fry pan on medium to high heat. Place tortilla in pan and cook approx 1 minute each side. (Tortilla should be lightly speckled.) Eat plain, with butter or as burritos using the garlic meat as for pizza topping, lettuce (and carrot and cheese if permitted). My boys love to take these to school/kinder with just butter, especially on special days such as excursions.- Elaine Keeley |
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M |
American Casserole |
An easy dish to take to a
Christmas get-together 2 cups spiral pasta ½ small leek 500 g mince Cook pasta and place in bottom of casserole dish. Cook leek and mince and spread on top of noodles. Bake at 180°C for 45 minutes. - Margie Turner |
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M |
Anne's satay sauce |
This mock-peanut sauce goes well
with chicken satay and rice. 1 tbs
butter 1 clove garlic, crushed salt to taste 1 tbsp golden syrup 2 tbsp Freedom Foods soy butter Melt butter in saucepan
over low heat, and stir in other ingredients until mixed. Just before
serving, brush over satay sticks with a pastry
brush and pour remaining sauce over rice.
– Anne Hurman |
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M |
Beef and leek pie |
Use Great as a pie filling
and also as a topping to pasta. 500g mince whole leek chopped equal amount of cabbage
to leek cloves garlic 1 heaped teaspoon cornflour enough water to make
sauce, about 2 cups. 1 tbspn
golden syrup 2 shallots, chopped handful of mung bean sprouts salt to taste Combine mince, leek, cabbage, garlic, water and cornflour, bring to the boil and simmer until reduced, then add golden syrup shallots, bean sprouts and salt. Cook together until soft. For pies cook down longer for a firmer mix. - Eleanor Staude |
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M |
Birgit's glazed meatballs |
500g mince 2 garlic cloves, chopped 2 shallots, chopped 1/2 cups peas parsley, chopped salt to taste egg 1 and 1/2 cups rice
bubbles (or 1/2 cup rice flour if gluten-free) 2 tbspn
canola oil or butter 2 tbspn
homemade pear jam or golden syrup (in Combine mince, garlic, shallots, peas, parsley, salt, egg and rice bubbles and roll into walnut-size balls. Shallow fry in hot oil. Remove meatballs from frying pan. Reduce heat and put pear jam in pan, stirring until it caramelises (be careful not to burn), put meat balls back in pan and glaze gently with jam, again being careful not to burn. - Birgit Setiawan |
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M |
Chicken and Cashews |
This one is for when
you have a little bit of time for preparation but it is worth it. 500g chicken breast
fillets 1/2 cup rice flour eggs 1 teaspoon sugar 1 teaspoon salt 1/4 cup cashews processed
with one large clove of garlic chopped or shredded
cabbage water. Chop chicken into strips
(as for stir frying). Put rice flour in a freezer bag and coat the chicken in
it. Shallow fry in some oil. Set cooked chicken aside in a dish with some
paper towel to absorb excess oil. Drain most of the oil from frypan and discard. Add processed cashews and garlic to frypan with salt and sugar and a dash of water. Stir until it forms a fairly runny sauce. Add more water if needed - even a cup or so. Add cabbage and chicken and stir until the whole lot is coated in sauce. Put the lid on and let the cabbage steam while you serve up the pasta and beans etc. You could even do the first bit earlier in the day and just do the sauce bit at dinner time. Serves 4-5. - Diane Sylvester |
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M |
Chicken and
leek frittata |
3 leeks, cleaned and
chopped 2 cups diced, cooked cold
potatoes 2 cups other diced,
failsafe cooked vegetables 3 tbs
failsafe oil 4 eggs [optional: 1/2 cup grated
mild or mozzarella cheese if you can manage dairy and amines] 2-3 tbs
fresh cream, milk or soymilk 2-3 cups chopped leftover
cooked chicken Use a large ovenproof
nonstick pan or a frypan with a high domed lid.
Cook leeks in oil over medium heat until transparent. Add potatoes,
vegetables and chicken. Beat eggs in a bowl, add cream and cheese. Pour over
potato and vegetable mixture. Allow to cook over a gentle heat until the
sides and the bottom set then bake in a preheated moderate oven (or cover
with lid and continue cooking) for 12-15 minutes. Leave the frittata to set
in the pan for 5-10 minutes after cooking. |
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M |
Chicken and shallot pie |
Use Start with a white sauce with
garlic and shallots then add cooked chicken, celery, parsley and peas. This is popular when we go out, too - people think our 'diet ' isn't too bad then ! I find it amazing sometimes that people think WE are eating weird food- until they taste it and realise it really is just food. On school lunches I realise how lucky we are now. Our school parent body bought an oven that is for use by staff and students. In fact the children refer to their lunches as foils - (they must be wrapped in alfoil to be heated.) We don't have a canteen so this is offered each day for the two middle terms. A student is responsible for putting lunches in and turning on the oven and a staff member takes them out and puts them in a box to be handed out in the eating area. Admittedly we are a small school - there are advantages! - Johann Packer |
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M |
Chicken balls |
500 gm minced chicken 1 tbspn
chopped parsley (opt) 1 clove minced garlic
(opt) 1 egg 1 cup rice bubbles,
crushed sea salt (opt) oil for frying Form chicken, garlic and parsley into balls, dip in egg and coat in crushed rice bubbles with salt. Shallow fry in oil. |
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M |
Chicken
frittata |
This recipe is another variation on hiding the vegetables,
Debbie says: “My 6 year old son loved this recipe but I didn't tell him there
were brussel sprouts as he tried one the other
night and didn't like it”. raw vegetables chopped small (e.g. potato, swede, brussel sprouts) fresh chives, chopped small garlic clove or to taste sea salt to taste 4 eggs ¼ cup cream, milk, soymilk or ricemilk fresh home-cooked chopped chicken (e.g. leftover roast) failsafe oil for frypan Place vegetables, garlic, chives and sea salt in the food
processor, add eggs and milk and blend all together. The mixture will be fine
and fluffy so there is no need to cook the vegetables first. Add chicken and
pour the mixture into a lightly oiled, preheated small round frypan (about the size of a large pancake) and cook on
low with the lid on. There is no need to flip the frittata as with the lid on
the top will cook, but keep heat low or the bottom will burn. The frittata
should come out of the frypan easily enough to keep
whole. This recipe is good hot or cold, and a great lunch alternative for
school. - Debbie Newton. |
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M |
Chicken schnitzel |
All commercial
breadcrumbs contain preservative 282. You can use Orgran
crumbs instead, see product update. or make your own, FS Cookbook, page 162.
Schnitzels are delicious hot or cold. 500 gm chicken breast
fillets cornflour for coating 1 egg, beaten failsafe crumbs failsafe oil for frying Cut chicken into the thinnest slices possible. Coat with cornflour, dip into beaten egg, and coat with crumbs. Shallow fry in about 2 mm of oil in a medium-high frypan until chicken is cooked through and coating is crisp and golden. Serve with 'secret' lemon juice (a small jug of cold water with citric acid to taste). - Andra Somerville |
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M |
Christmas
dinner |
A traditional hot roast
dinner can be failsafe. If you want to add some extras for Christmas day,
consider pumpkin, sweet potato, parsnips or corn as extra vegetables, all
moderate except corn which is high. If buying a supermarket turkey, check for
added flavour enhancers (MSG, HVP, ribonucleotides 621-635). If you can
manage amines, some commercial gravy mixes aren't too bad, avoid flavour
enhancers above. As a Christmas pudding substitute, try steamed dominion
pudding (Failsafe Cookbook p168 - we found a stainless steel pudding steamer
in a kitchen shop); or Andra's 'honey roll' made as
a cake and served with whipped cream (p134, 'better than sticky date pudding'
said one father); or icecream with the
exceptionally delicious caramel sauce on p154. You can pour whisky or gin
over icecream or pudding for a special occasion
flavour, but you can't set it alight like brandy. |
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M |
Coleslaw |
1 leek, sliced and
lightly sauteed (makes for a milder flavour than
raw!) 3 sticks celery, finely
sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel sprouts, sliced finely (disguises their flavour completely) - Alison Hawthorne |
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M |
Country vegetable bake |
1 leek chopped and washed 1 cup finely shredded
cabbage 1 cup diced celery OR ½
cup diced celery and ½ cup shredded red cabbage 1 cup finely chopped
shallots ½ cup mung
bean sprouts (opt) ½ cup blended tofu ½ cup SR flour or
gluten-free flour with added baking powder ¼ cup oil, 4 eggs, salt Combine all ingredients. Spoon mixture into a 20cm round springform cake in or a muffin tray which has been well greased and lightly dusted with (gluten-free) breadcrumbs. Bake in a mod oven for 35-40 minutes or until set. Slightly less for muffins. Freeze muffins for school lunches - Sally Lauder |
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M |
Cracked egg pies |
6 slices bread 1 tbsp butter or Nuttelex 6 eggs 1 shallot, chopped Remove crusts from bread and flatten each slice with a rolling pin. Spread both sides of bread with butter and press into muffin tins. Crack an egg in the centre of each bread case. Sprinkle with chopped shallots and bake at 180°C for 20 minutes or until egg has set. Makes 6. - Margie Turner |
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M |
Creamy egg and celery nuggets |
Failsafe, gluten-free,
dairy-free, vegetarian finger food for parties. 60g Nuttelex
margarine 1/3 cup rice flour 1/3 cup water 2/3 cup milk, soymilk or
rice milk 1/4 - 1/2 tsp salt 5 hard-boiled eggs,
chopped 1 small stick celery,
chopped finely rice crumbs as required 2 eggs, lightly beaten 3 tablespoons milk, extra failsafe oil for frying 1.Melt butter in
microwave, add rice flour and cook for about 20 more seconds. Gradually add
water, rice milk and salt, stirring until smooth. Cook in microwave until
thickened, stirring every 30 seconds or so. Cool. Stir in eggs and celery. 2.Shape dessertspoonfuls
of mixture into flat shapes like chicken nuggets, roll in rice crumbs, dip in
combined egg and extra rice milk, then crumbs again. 3.Deep or shallow fry until golden brown. Makes 30. Recipe can be made ahead to end of step two then refrigerated. - Caroline Robertson |
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M |
12 brussel
sprouts or approx 1/2 cabbage 375g pkt
Orgran rice and corn (5%) spaghetti noodles or
Fantastic rice noodles |
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M |
Deborah's vege pie |
bread or rye bread,
buttered left-over cooked
vegetables leeks, garlic, celery, swede chopped and sauteed in
canola oil salt 6 eggs and ½ cup milk,
beaten together grated mozzarella
(optional) Line a pie dish with slices of bread, butter side down. Spread over cooked slliced or mashed potatoes. Add any other left over cooked vegetables. Spread with a layer of sauteed vegetables. Sprinkle with salt. Pour over egg mixture. Sprinkle with grated mozzarella. Bake in a moderate oven for 30 minutes. Good hot or cold. - Deborah Halliwell. |
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M |
Failsafe
sukiyaki |
1 tbsp brown sugar 2-3 cups homemade
failsafe chicken stock 1 leek cut into 4 or so
pieces 1/4 cabbage coarsely
chopped 1 swede
cut into rings handful of green beans -
leave whole or cut in half if long failsafe rice noodles (eg Fantastic) 1 chicken breast OR piece
of steak water if necessary 4 eggs cooked rice 8 small Chinese bowls Place brown sugar in a
preheated electric frypan, stir briefly until
starting to caramelise and add stock. Bring to the
boil and add prepared vegetables and noodles - the whole thing will be about
1 to 2 inches (3-5 cms) deep. The cabbage covers
the pan, but gradually cooks down to very little. Top up with water during
cooking if necessary. Cook until all ingredients are almost ready, then add
thinly sliced (almost paper thin) beef or chicken to top of ingredients in
pan. You can use a food processer to slice the meat
while frozen. The meat should only take a few minutes to cook. Meanwhile,
beat one egg per person in each person's bowl, add a large scoop of the boiling
broth to each bowl and stir - this cooks the egg. Then add vegies to the soup mix in each person's bowl, placing
meat on the top - it makes a very thick soupy meal. Serve each person with a
second bowl containing white boiled rice. The idea is you take a piece of the
vegetable or meat and dip it into the rice before eating. It is important to
have good quality stock and soup. Serves 4. - Judith Webster |
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M |
Garlic pasta |
5 tbsp preservative-free
canola oil 2 cloves garlic 3 tbspns
chopped parsley pinch of salt 1 lb of pasta (regular or
wheat-free) Saute the garlic in the oil until the
garlic is slightly brown. Discard the garlic. Cook and drain
the pasta. Pour the warm oil over the pasta, sprinkle with parsley and salt and toss it thoroughly to mix all the ingredients. Serves 4. - Kerry McDowall |
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M |
Grilled chicken |
Marinate chicken thigh fillets in a mixture of golden syrup, garlic, oil, water, citric acid and salt for at least half an hour. Grill and serve on rice or fried rice with chopped swedes, bean shoots, green beans, shallots, garlic and salt.- thanks to Chris Griffiths |
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M |
Halliwell Chicken Nuggets |
Kids love these and they are great cold as finger food in
lunchboxes. 500 g chicken breasts or thighs, cut into nugget shapes
(easier to do when chicken is half frozen) 1 clove garlic, crushed
sea salt to taste plain flour or gluten-free mix of cornflour
and brown rice flour for coating failsafe oil Mix chicken with garlic
and salt and let stand for about 30 minutes. Roll chicken pieces in flour
until all are coated then freeze for 15 minutes to make flour stick better.
Shallow fry in failsafe oil until crisp and golden brown. Or for a low fat
alternative: place chicken pieces in a bowl and stir with stir with salt and
flour until well coated. Then stir with enough oil to make sure all pieces
are coated. Bake in a preheated 180°C oven for 1 hour. Serve with Logan Farm
oven fry chips (the only ones we know of without hidden BHA 320) and green
beans, or in a failsafe burger roll with salad – Deborah Halliwell |
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M |
Hot chicken rolls |
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M |
Howard's chicken pasta |
This dish was
developed while we were travelling as something we could make with just a
hotplate. It can be served hot, warm or cold, travels well and is perfect
when you need to take food for socialising. 500g pasta spirals 100g green beans 3 shallots (spring
onions), clove of garlic to taste 1 tbsp canola oil 3 tbsp 3 tbsp low-fat yoghurt or
soy yoghurt 2 cups cooked diced
chicken salt and citric acid to
taste Cook pasta according to directions. You can add frozen beans (rinsed in tap water) to the cooking pasta. While pasta is cooking, stirfry shallots and garlic gently in a little canola oil. Drain. While warm, stir through cream cheese, yoghurt, shallots and chicken. You can add chopped celery and carrot when permitted (moderate in salicylates) for colour- Howard Dengate. |
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M |
Indian-style lamb with
leeks and potatoes
|
The owner of a popular
curry house in 800g diced lamb 1 tsp finely crushed
garlic 125 ml canola oil 1 tbs
sugar 500g leeks, cut crosswise
into fine rings 500g potatoes, peeled and
quartered 1½-2 tsp salt Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours. Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks. Stir and fry the leeks until they are a rich brownish colour. Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly. Now put in the potatoes. Stir and fry them for about 5 minutes. Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender. Stir gently once or twice during cooking. Serve with steamed rice, plain (not spicy or pepper) pappadums, pear chutney (from Friendly Food) and green beans. Serves 6. |
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M |
Japanese-style tofu in sauce |
2 cms
of gin in a glass (bit less than 1/4 cup) 1-2 tbspn
golden syrup 1/4 cup stock pinch salt tofu egg and flour for coating shallots Cut tofu into cubes, dip in flour, dip in egg, dip in flour again. Shallow fry in canola oil. Drain excess oil. Sprinkle in shallots. Pour sauce into pan, stir gently until sauce caramelises and serve. - Trish Hale |
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Kye Sie Mum |
500g mince 2 shallots chopped 2 sticks celery finely
chopped half cabbage, shredded 1 teaspoon garlic paste 2 packets 2-minute
noodles (colour-free and without seasoning) 2 cups water 1 cup beans cooked rice optional 1/2 cup corn (moderate in
salicylates) 1 large carrot sliced
(moderate in salicylates) 1/2 cup peas (moderate in
natural MSG) Dice shallots and place in frying pan with garlic. Add mince and cook till brown. Add vegetables (except cabbage) and continue to cook on medium for 5 minutes. Add shredded cabbage, water and noodles. Stir it all up, whack on the lid and leave on low to simmer until cabbage is softened. Serve on a bed of boiled rice. Can be frozen and microwaved at any time for a quick yummy munch out. - Liz Cullen |
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Lamb and swede sausages |
2 kg lamb mince 1 and 1/2 cups of cooked swede 3 cloves of garlic
crushed 1 tbsp sea salt 2 shallots chopped fine 1/2 cup rice flour Allow swede
to cool. Combine all ingredients and mix well. Make up as per the Failsafe
Cookbook - Megan Gunn, Tas. Variation: use lamb mince
and mashed swede to make rissoles - Caroline
Robertson, |
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Melody's chicken |
8 skinless chicken
drumsticks 4 shallots or leeks,
chopped home-made chicken stock 3 large chokoes peeled and chopped, or green beans ¼ tsp citric acid in 25
ml water garlic and salt to taste Saute chicken drumsticks and shallots in canola oil, cover with homemade chicken stock and summer. When cooked through add 1 tbspn golden syrup and a cup or more of water. Add chokoes or beans. Put lid on and simmer until chokoes are cooked through, al dente not soggy. Add citric acid mix. Just before serving, add garlic and salt. Serve with rice, spoon over juice. - Kate Geyle |
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Moroccan
Chicken |
500 gm chicken thigh
fillets 2 large potatoes, peeled
and chopped half a carrot, sliced
thinly (optional) 1 shallot and half a leek,
finely sliced and fried in failsafe oil Put all ingredients in
pot, bring to the boil, reduce heat and simmer for one to one and a half
hours. Serve in a bowl or with cous-cous. -
Grace Lyons |
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No-cook failsafe 2-minute meal |
This is a nutritious
meal you can prepare in a motel room with no cooking facilities, or when you
don't feel like cooking. 1 cup cous-cous
(contains gluten) 1 cup boiling water 2 tsp butter (optional) 1 tin kidney beans,
drained 1 tin green beans or peas
and corn, (moderate) 4 tbsp natural Vaalia yoghurt (contains dairy) Measure cous-cous into a bowl. Pour over boiling water, add butter for flavour if desired, and stir through with a fork. Let stand for two minutes. Serve topped with kidney beans, other vegetables and yoghurt. Serves two. Variations: use frozen failsafe mince or lamb stew topping, frozen veg. |
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Oven Fried Chicken with Lemon Sauce |
Allow at least one
chicken breast per person. Rice flour Eggs Rice Crumbs Butter or oil Put about 1/2 cup rice flour
into freezer bag, beat a couple of eggs in a dish or small jug, fill a bowl
with crumbs. Coat chicken in flour, egg, then crumbs and lay in an oiled
baking dish in a single layer. We have butter so I use about 125gm for 7
fillets, melt it and pour over the top. Cook in hottish
oven, say 190-200° C until golden brown - approx 40 mins.
I have made it by spraying with cooking oil but make sure you give it a good
dose. Baste and drain half way through if necessary. Sauce 1/4 cup sugar 1 tablespoon cornflour 3/4 cup hot water 1 teaspoon citric acid 1 1/4 tablespoon salt 1 large clove garlic
(optional) sprinkle of parsley
(optional) Mix sugar and cornflour together in a little saucepan. Slowly add hot water and stir until dissolved. Cook until mixture thickens. Remove from heat and add citric acid and salt and stir. If using garlic, sauté it in the microwave and add to the sauce. Serve with mashed potatoes, beans and other vegetables. - Diane Sylvester |
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Rebecca’s
pizza topping (to go on 2 pizza bases as per Failsafe Cookbook). |
First layer (tomato paste
substitute): 3 tbsp cream cheese and 3 tbsp pear ketchup, mixed well. Meat layer: (500 g mince,
half a leek, one clove of garlic, failsafe oil for frying, 1 big can of kidney
beans) cooked as per garlic mince in the Failsafe Cookbook Topping: grated
mozzarella cheese (optional) Spread paste substitute
on pizza base, cover with meat mixture and top with grated cheese. Bake in a
hot oven (220 degrees C) for 15-20 min. |
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Rebecca's egg pie |
1 sheet pampas pastry
with canola (now with permitted antioxidants) 2 cups of stir-fried
failsafe vegetables (eg cabbage, leek, shallots,
peas, carrot (moderate in salicylates)) 4 eggs 1 cup soymilk 1/2 tsp salt Prepare vegetables and pie dish with pastry. Beat eggs, soymilk and salt together lightly. Arrange vegetables on pastry base. Gently pour over egg mixture. Bake at 200°C for 30 minutes |
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Sausages in foil |
Failsafe sausages can contain
the following ingredients: sausage casing, flour or rice flour, fresh minced
meat or chicken, sea salt, parsley, garlic, chives, or shallots. If you can't
get your butcher to make them for you, make them yourself (note: sausages
labelled "preservative & gluten-free" probably contain herbs
& spices which are not failsafe!) • minced beef or chicken
plus any or all of the following ingredients: • sea salt, finely
chopped parsley or celery, garlic, chives, shallots, a little beaten egg. Lie a long strip of foil on your kitchen bench. Mix your ingredients into little sausage shapes and lie them on the foil end to end. Then roll them up and twist the foil between them to make links. Fry in a hot frying pan - no oil needed. You can make each sausage a different flavour to order. Serve with Birgit's pear ketchup. |
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Tofu stir-fry |
(rich in omega
nutrients) 1 tbspn
canola oil 300 gm firm tofu, cubed 1 cup cup
chopped leeks (plus garlic to taste) 1 cup chopped celery 1 cup chopped carrots
(moderate in salicylates) 1 tbspn
chicken stock or water 1 tbspn
golden syrup 2 bunches baby bok choy (moderate in
salicylates) ends trimmed, leaves separated and washed salt to taste Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice. |
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Tweedie Pie |
2 shallots of 1 leek, finely chopped 2 sticks celery, finely chopped 1 clove or more of garlic, crushed 1 tbsp failsafe oil 500 g preservative free chicken mince 1 tsp chopped parsley sea salt to taste 2 tbsp cornflour dissolved in 2
cups water In a heavy-based frypan or large saucepan, stir-fry shallots, celery and
garlic in oil, remove from pan. Add mince to pan, stir until cooked. Drain
fat if necessary. Add shallots, celery, garlic, parsley, sea salt and cornflour mixture, stir until thickened. Make into a pie
in your pie maker or serve on mashed potato with steamed green beans and
cabbage. - Sharon Delpol |
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Vegetarian Casserole |
As I was preparing the
Mince Casserole in Fed Up [p251], planning to use some veal mince, my husband
announced "If I may say this, ah, I don't much like veal, that's
all". So I proceeded with the rest of the ingredients and we had a
lovely creamy textured veg-casserole. In addition,
I never use cheese, instead I add a teaspoon of salt to a white sauce,
thickened with cornflour, and everyone is
completely fooled, thinking that I make the best cheese sauces in the world!
This trick goes way back to my non-dairy days. So the recipe went
like this: 4 large potatoes,
knife-peeled and sliced thin 1 clove garlic chopped,
mixed with 1 sliced leek quarter cabbage, diced 2 cups white sauce using
large scoop Nuttelex, melted, cover with generous cornflour to blend, 1 cup soy milk, 1 cup water, 1 tsp
salt. Cover the base with a layer of potato, then half of the garlic and leek and half the cabbage. Repeat the layering and cover with two cups of white sauce. Cook uncovered at 170 in fan forced (180 in conventional) for one hour.- Benitta Robertson |
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"Blondies" (not Brownies as they have no chocolate!) |
2 cups of flour 2 tsp of baking powder 1/2 cup of butter 2 cups of packed brown
sugar 2 eggs 1/2 tsp of vanilla
(optional) 1/4 tsp sea salt failsafe carob buttons
(optional) final step. Grease a 13x9x2 inch (35x22x5cm) baking pan. Combine flour, baking powder and sea salt. Melt butter, remove from heat. Stir in sugar. Add eggs and vanilla. Stir till combined. Stir mixed dry ingredients (and carob buttons, if desired) into sugar mixture. Spread in pan. Bake in a 180’C (350’F) oven 20 to 25 minutes. Cut into bars while warm. - Vicki Cana |
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American
Crumb-topped Coffeecake |
Batter 1-1/2 cups sifted
all-purpose flour 2-1/2 tsp baking powder 1/2 tsp salt 1 egg 3/4 cup sugar 1/3 cup margarine, melted 1/2 cup milk 1/2 tsp vanilla essence Crumb Topping In small bowl, combine
1/2 cup brown sugar, 1/4 cup sifted all-purpose flour, 1/4 cup soft butter or
margarine; mix lightly with fork until crumbly. Preheat oven to 190 C and
grease 8 inch X 8 inch X 2 inch baking pan. Make batter by sifting flour with
baking powder and salt and set aside. In a medium bowl, beat egg with a
rotary beater until frothy; then beat in sugar and butter until well
combined. Add milk and vanilla. With wooden spoon, beat in flour mixture
until well combined. Pour into prepared pan and sprinkle with topping. Bake
25 to 30 minutes, or until cake tester inserted in center comes out clean.
Cool partially, in pan, on wire rack. - Linda Gaebel |
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Apple muffins |
Inspired by Kev and Pat Little's
gluten-free muffins in the 1½ cups self-raising
flour ½ cup sugar 1 egg lightly beaten 2/3 cup milk or soymilk 1/4 cup canola oil 1 small to medium golden
delicious apple 1-2 tbsp extra sugar Sift flour into a bowl and sugar, egg, milk, and oil, stirring with a fork until mixed. Peel and dice apple, sprinkle with extra sugar and stir into mixture. Spray a 12 cup muffin pan with oil and spoon mixture into cups. Bake at 180°C for 15-20 minutes. |
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Birgit's muesli bars |
200 gms
butter 2 eggs 200 gms
oats 150 gm pear jam (p290 Fed
Up or from Parap Fine Foods) 50 gm sugar 100 gm cornflour (White wings if wheatfree) Put butter, sugar and pear jam in a large bowl, mix well with an electric mixer, add eggs and mix again. Work oats and cornflour into mix. Press into slice tin. Bake at 180 degrees C for 20-30 mins. These are wheat-free and have the chewy texture and fruity taste of commercial bars. - Birgit Setiawan |
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Birthday or Party 'cake' |
3 Pavlova
Magic Eggs (or make pavlova bases from cookbook) 600ml cream 2 tbsp icing sugar white marshmallows decorations - flowers,
ribbons, toys etc Mix the pavlova magic eggs as per the instructions and make 3 pavlova bases (I did this as one each night before the party, the last one cooked being the base of the cake). On the day of the party break two of the bases into pieces and place on top of the chosen base, shaping into a mound. Whip the cream with the icing sugar until thick (we added cocoa). Spread all over the mound of meringue and decorate with the marshmallows and ornaments (for kids) or flowers and a bow around the base for the older people. The kids loved it. - Jill Joy |
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Bombe |
An entertaining
failsafe substitute for hot puddings, suitable for an Australian Christmas. 1 packet of broken
biscuits (eg Nice, or homemade) 4 tbsp of magic cordial
drink which has been diluted to taste 5 egg whites 155 g caster sugar ¼ tsp salt 1 litre
block of failsafe vanilla icecream pure icing sugar for
dusting Cover the base of an ovenproof serving dish with broken biscuits or stale cake. Drizzle with magic cordial. Beat egg whites with sugar and salt until stiff. Arrange icecream on broken biscuits. These are to insulate the icecream from the heat. Using a large knife, quickly spread meringue mixture all over the icecream. Dust with pure icing sugar. Bake for 3-4 minutes, no longer, in a very hot oven (250°C) and serve immediately. This dish can be prepared a few hours in advance and stored in the freezer. Dust with icing sugar immediately before baking. |
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Bread and butter pudding |
This flexible and easy recipe
contains wheat, dairy and eggs. You can make a dairy free option by using
full fat soymilk instead of cream and milk. 10-12 slices Bakers Delight
bread, spread with Nuttelex 3-4 tbspn
golden syrup (to taste) 1 800g can of pears in syrup,
drained and diced 2 eggs 2 tbsp sugar ½ cup cream ½ cup milk Preheat oven to moderate.
Remove crusts from bread and slice diagonally. Use bread to line the base of
an ovenproof dish. Drizzle with golden syrup and arrange a layer of diced
pears. Whisk together eggs, sugar, cream and milk. Drizzle egg mixture over bread and bake in
moderate oven for 15 minutes or until mixture is firm. – Dianne Hunt. |
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Butterscotch
Pudding |
'When I make it I
always make two and the kids get so excited!!' - Dawn Lockwood 1 cup SR flour 3/4 cup sugar 1/2 teas salt 60g butter 1/2 cup milk Sauce: 2 tbspn
golden syrup 1 1/2 cup hot water 30g butter Pudding: Sift flour,
sugar an salt into bowl. Add melted butter and milk. combine thoroughly. Pour
into greased dish. Sauce: Combine ingredients in saucepan, stir over low heat
until butter melts. Pour mixture on top. Bake in a moderate oven (180-200'C) for
30-40 minutes. |
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Candied ricecakes |
1-2 pkt
of thick ricecakes crushed = approximately 4 cups,
but lesser amount will do (the more evenly they are crushed up the more like
popcorn they will look) 1 cup sugar 1/2 cup water Put sugar and water in saucepan, stir over low heat until sugar dissolves. Bring to boil; boil uncovered, until small amount of toffee "cracks" when tested in cold water. Remove from heat. Add rice cakes. Stir constantly until toffee crystallises and coats ricecakes. Turn onto a large plate to cool. Store in an air tight container as soon as cool as mixture will go stale quickly. - Caroline Garner |
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Caramel cakes |
125 gms
butter (Nuttelex) 1 cup brown sugar 2 eggs 1 tablespoon golden syrup 1 cup S.R. flour 1/2 cup plain flour (I
use 1 1/2 cups Debs G.F. flour) 1/2 cup milk (rice or
soy) Cream butter and sugar,
stir in eggs and golden syrup and beat until combined. Fold in sifted flour
alternatively with milk. Spread in Gladbake lined
20cm tin or patty pans. bake 50-60 mins or 20mins
respectively. Cool on racks and ice. Caramel icing. Melt 60 gms butter (Nuttelex) in a saucepan and stir in 1/2 cup brown sugar. Stir till sugar dissolves and add 1/4 cup milk (rice or soy). Leave till cold. Add enough of this mixture to 1 cup of icing sugar to make a spreadable consistency. Left over butter mixture can be stored in the fridge till next time and reheated in the microwave before adding to icing sugar. - Andra Somerville |
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Caramel Meringue |
1/3 cup castor sugar 1/3 cup water 4 egg whites 3/4 cup castor sugar,
extra Combine the castor sugar
and water in a small pan and cook, stirring, without boiling, until the sugar
is dissolved. Bring the mixture to the boil, uncovered for about 5 minutes or
until the syrup is a clear caramel colour. Pour the
caramel immediately into a 20cm ring pan. Holding a thick towel, tilt the pan
to coat the side with the caramel. Beat the egg whites in a
small bowl with electric beaters until soft peaks form. Gradually add 1/2 a
cup of the extra castor sugar, beating until dissolved between additions. Meanwhile add the
remaining 1/4 cup of castor sugar to a preheated uncovered medium pan and
cook over a high heat, tilting the pan, until the sugar is dissolved and
golden brown. While the mixer is operating, drizzle the caramel into the
meringue and beat for a further 5 minutes. Spread the meringue mixture over
the caramel in the ring pan. Place the pan in a baking
dish with enough boiling water to come halfway up the side of the pan. Bake
in a slow oven (150C) for about 30 minutes or until browned and lightly firm.
Remove the pan from the baking dish and allow to cool. Refrigerate in the pan
for at least 8 hours or preferably overnight, before serving. (This is to
dissolve the caramel in the pan and to turn it into a sauce). To serve, invert the ring pan onto a serving plate with a rim and fill the centre with chopped pears. Serve with an allowable custard or cream if dairy is tolerated. - Emma Roffey |
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Carob cookies |
My son's friend said
"Your mother should sell these. People would buy them." 125 gm butter or failsafe
margarine 1 and 1/4 cups brown
sugar, firmly packed 1 egg 1 and 1/3 cup plain flour 1 tsp soda bicarbonate 1 tbsp carob powder Preheat oven to 180°C. Cream butter, sugar and egg in a mixer until smooth. Stir in sifted dry ingredients. Place balls of mixture 5 cms apart on baking paper lined baking trays. Bake 10-12 minutes. Allow to cool on tray before transferring to wire rack. These freeze well. |
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Chocolate icypoles |
1/2 cup sugar 1 tablespoon unflavored gelatine pinch of salt 1/4 cup carob powder
(cocoa if amines are okay) 2-1/2 cups milk 1/2 teaspoon pure vanilla
essence (opt) In a saucepan, stir together the sugar, gelatine, salt and carob. With a wire whisk or rotary beater, beat in the milk. Cook the mixture, stirring, over low heat just until the sugar and gelatine are dissolved. Remove from heat, and stir in the vanilla. Pour the mixture into a 9 x 5 x 3 inch (229 x 127 x 76 mm) loaf pan, and freeze until firm, but not hard, about 4 hours. Pour the mixture into a large bowl, and beat with a mixer until smooth. Pour into icypole molds or paper cups and freeze until hard. - Linda (discussion group) |
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Classic maple icecream |
This is a classic milk-based
icecream, lower in fat that the standard recipes
from icecream makers, and a good treat for people
who have to avoid dairy but can tolerate cream and A2 milk. 1 egg 1/2 cup milk 3/4 cup sugar 1 2/3 cups full
cream milk (A2 is good if you can get it) 300 ml light
thickened cream (20% fat) 2 tbsp maple syrup Place egg, milk and sugar in a bowl and beat until sugar is
dissolved. Pour in cream and mix well. Chill in freezer for 30-60 minutes,
beat in icecream maker for 12-20 minutes and store
in freezer. Serves 8. |
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1 to 2 teaspoons nuttelex (butter) |
|
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Erica's
prize winning gf pear loaf |
A moist loaf which won
first prize at the Royal Darwin Show. Congratulations, Erica! 1/4 cup boiling water 1 cup finely chopped
tinned pear 1/4 cup pear juice (from
tin) 2 tablespoons butter or nuttelex 1 egg (beaten) 3/4 cup brown sugar 1 1/2 cups GF SR flour Preheat oven to 180
degrees. Pour boiling water over chopped pears and allow to stand for 10 mins. Add butter or nuttelex,
egg, sugar and flour. Mix well. Place in loaf pan and bake at 180 degrees for
45 mins. Cool on cake cooler. Serve sliced with
butter or nuttelex. - Erica Waite |
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Failsafe lemonade |
I dissolve a cup of sugar in with a cup of boiling water
and then add about 1/2 tsp of citric acid.
I then put the 'sugar syrup' in a salad dressing bottle and store in
the fridge. To make lemonade all you
need to do is drizzle a small amount of the sugar syrup into a glass and top
with plain soda water or mineral water.
Tastes just like bubbly lemonade and my son loves it. All amounts may be varied depending on your
taste. Thanks to Dianne Hunt. |
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Frozen Rice Bubble Treats |
250g (10 oz) butter 200g (1 cup) sugar 2 eggs beaten 6 -7 cups rice bubbles
(this is a double batch because one went nowhere) Boil butter and sugar. Allow to cool slightly, add egg and cook together for about 1/2 minute. Mix in rice bubbles. Place in lined lamington tin and refrigerate. When set cut into bars and place in container and then freeze. These are best eaten straight out of the freezer and were a huge hit at my house. - Elaine Keeley |
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Gingerbread muffins |
(failsafe and
gluten-free dairy free) 1 cup brown rice flour 1/2 cup potato flour 1/2 cup cornflour 2 tsp xanthan
gum 1 tsp unflavoured
gelatine powder 1 and 1/2 tsp GF baking power
1 and 1/2 tsp baking soda 1/2 tsp salt 2 small eggs, lightly
beaten 2/3 cup brown sugar 1 cup pear puree 1/2 cup golden syrup 3 tablespoons canola oil Preheat over to 180°C. Oil muffin tins (12 very large muffins) or equivalent. Combine dry ingredients in a small bowl. In another bowl, combine egg, brown sugar, pear puree, golden syrup and oil. Stir in dry ingredients until just moist. Spoon batter into tins. Bake for 15-20 minutes or until cooked. Ice with plain white or citric acid flavoured icing if required. |
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Gluten-free carob cake |
125 gms
butter or Nuttelex 1½ cups sugar 1 cup water 2 tbspn
carob powder 1 tspn
soda bicarb 2 well beaten eggs 1½ cups rice flour ¾ cup cornflour 1 tspn
baking powder Place Nuttelex, sugar, water and carob in a saucepan and simmer until mixed. Remove from heat. Add 1 tspn of soda bicarb and stir. The mixture will froth up. Leave until cool, add beaten eggs, flours, and baking powder/ Bake in a paper-lined greased cake tin at 200°C for 50 mins or until cooked. Ice when cool. - thanks to Marilyn at Virginia Creche |
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Gluten-free slice |
½ cup gluten-free cornflour ½ cup rice flour 2 cups rice flakes ¾ cup sugar 125 gm butter or Nuttelex 2 tbspn
golden syrup 2 tsp soda bicarb 1 tsp boiling water Mix together flours, rice flakes and sugar. Melt butter and golden syrup together. Mix bicarbonate with boiling water and add to butter mixture. Pour onto blended dry ingredients and stir to combine. Press into slice tray and bake at 160°C for 20 minutes. |
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Gluten-free sweet slice |
½ cup rice malt 2 dsp
maple syrup 2 cups puffed rice Combine rice malt and maple syrup in a large microwave container suitable for slices. Cook on HI for 1 minute, stir, then cook again for 2 minutes. Stir in puffed rice and press down firmly. Cook a further 2 minutes, remove from microwave, press firmly down and cut into slices. Or you can roll into balls. Sweet and crunchy. -Gwen Sculley |
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Healthy carrot cake |
Everyone loves this cake. It’s not suitable for the strict
elimination diet but can easily fit into an allowance of moderate
salicylates, with only quarter cup of carrots per serve. The gluten free
option works well. 1 cup sunflower or rice bran oil 2 cups sugar 4 eggs 2 cups of plain flour (for gluten free use Freedom Foods
plain gf flour or similar) 1 tsp baking powder (for gluten free, use Wards) 3 cups of grated carrots 1 cup of crushed raw cashews (optional) icing sugar (for gluten free, use pure icing sugar) Pre-heat oven to 170 degrees. Grease cake tin with
failsafe butter or Nuttelex. Pour oil into mixing
bowl and beat for 1 minute. Gradually add sugar and beat. Add eggs to mixture
one at a time whilst beating - mixture should be quite light and fluffy. Stir
in sifted dry indredients then carrots and nuts and
pour into prepared cake tin. Bake for 60-65 minutes or until top is golden
brown. Cool in tin.Top with (pure icing sugar )
icing with citric acid added for lemon taste. Serves 12. - thanks to Sam Tinsley. |
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High-fibre lunchbox muffins |
These have a nice
nutty flavour. 1½ cups self-raising
flour ½ cup sugar ½ cup rice bran 1 egg, lightly beaten 1 cup milk or soymilk ¼ cup canola oil Sift flour in a bowl and add remaining ingredients, stirring with a fork until mixed. Brush a 12 cup muffin pan with oil and spoon mixture into cups until ¾ full. Bake at 180°C for 20 minutes or until golden. Ice with thin white icing if liked. |
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Howard's
pear icecream with dairyfree
option |
3/4 cup sugar 1 egg 3/4 cup water 1 cup canned pears in
syrup (drained and blended) 200 ml light cream Mix together according to
your icecream maker's instructions. For dairy free,
use 1 cup sugar, 1 egg, 1 cup canned pears in syrup (drained and blended), 1
and a half cups soymilk. For a special dessert, serve with the exceptionally
delicious caramel sauce on p154 of the Failsafe Cookbook. |
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'Lemon' meringue
pie version 2 (contains dairy foods, no sulphites) |
prepared failsafe crust,
see cookbook 1 395g can of condensed
milk 1/2 cup hot water
combined with 1.5 tsp citric acid, allow to cool 3 eggs, separated 1/4 cup caster sugar Blend together condensed
milk and citric water. Add lightly beaten egg yolks and combine well. Pour
evenly into chilled crust. Beat egg whites until stiff, gradually adding
caster sugar. Spoon meringue on top of filling and bake in a preheated 180ºC
for 10 minutes until golden. See dairy free 'lemon' meringue pie in Fed Up
with Asthma, p253. |
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Lunchbox Pear or Apple Pies |
2 sheets of Pampas Sweet
Puff Pastry (or GF pastry see elsewhere) 5 ripe pears (peeled thickly)
OR golden delicious apples (peeled thickly) - moderate in salicylates (water with 1/2 tsp
ascorbic acid to cover fruit while you are preparing the fruit, to prevent
browning) sugar to taste (1/4 cup) 1/2 tsp citric acid 3 - 4 tsp. of cornflour 8 small (approx 10 cm or
4 in) pie dishes OR you could use muffin tins Cut up thickly peeled
pears or apples. Place in water with ascorbic acid to prevent browning. When
finished drain off all water. Add sugar and citric acid. Cook in microwave
until soft and mash. Mix cornflour with a little
cold water and then add some of the cooked fruit. Add this back into the
fruit and cook on the stove until thickened. Remove from heat and cool until
no more than luke warm and preferably cold. Defrost two sheets of
Pampas Sweet Puff Pastry. Cut into quarters. Place each quarter into a pie
dish and shape to fit leaving corners hanging over the edge of the dish.
Place about a tablespoon of fruit in each pie dish. Fold over the edges of
the pastry into the middle to cover the fruit. Bake at 200 degrees C (390 degrees F) or 180 degrees C (350 degrees F) for fan forced ovens, for about 15 to 20 minutes. These are nice hot with icecream or cream, but extra yummy cold (good lunchbox food). - Alison Cliff |
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Madeira Cake |
175g (6 oz) butter 175g (6 oz) sugar 1/4 tsp citric acid 3 eggs 175g (6 oz) self-raising
flour Cream butter, sugar and
citric acid. Beat eggs and add alternately with flour to creamed mixture.
Bake 180'C (350'F) for 1 hour in a greased tin. Great with citric icing
(Failsafe Cookbook p165). There's a gluten-free version of this recipe in
Failsafe Cookbook p186) |
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Magic jelly |
½ cup sugar dissolved in
½ cup warm water ½tsp citric acid 300 ml cold water 3-4 tsp gelatine dissolved in ½ cup boiling water (boil for
longer if sensitive to sulphites) Combine ingredients in order. Refrigerate until set. - Margie Cole |
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Mango parfait |
½ cup fresh mango cubes
(moderate in salicylates) per person 1 cup low-fat yoghurt or
soy yoghurt ¼ cup light sour cream vanilla icecream (optional) Combine yoghurt and cream. In parfait glasses, layer mango and cream mixture (or icecream). Top with mango cube. |
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Marshmallow slice |
Base 1 cup SR flour ¾ cup rice crumbs (or
crushed rice bubbles) ½ cup sugar 125g butter Melt the butter and add
to the dry ingredients. Press into a greased slice tray and bake in a
moderate oven for 10 - 15 minutes or until just starting to brown (you want
it soft and chewy rather than toasted). Cool in tray Marshmallow topping. 1 cup sugar 1 tablespoon gelatine 1 cup water Place all ingredients in a saucepan, bring to boil and boil for 3 minutes to eliminate sulphites. When cool, beat until thick and white. Pour the marshmallow topping over the base and allow to set. Cut into small squares and store in an airtight container. - Heather Waldron |
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Marshmallows |
3 tblspn
gelatine 1 cup cold water 4 cups sugar 1 1/2 cups hot water vanilla or citric acid
"lemon juice" to taste icing sugar cornflour Soak gelatine in cold water. Bring sugar and hot water to boiling point. Add soaked gelatine and boil gently for 20 minutes. Pour into a large mixing bowl. Cool and add flavour (opt). Beat until thick. Pour into wetted 28 x 18 cm slab cake pan. When cold, cut into squares and toss in a mixture of icing sugar and cornflour. |
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Max's MEMMs (mini expresso melting moments) |
1 and a half cups rice flour 1 and a half tbsp soya flour half cup sugar 1 tsp Ward's (or other gluten free) baking powder 125 g failsafe margarine (e.g. Nuttelex) up to half a cup of water more flour as needed Mix dry ingredients together. Mix in margarine with a fork
or rub in lightly, until mixture has a fine texture. Add enough water to form
a soft dough. Form into balls the size of marbles, adding more flour if
necessary to assist rolling into balls, do not flatten. Place on oven tray
and bake for 10-12 minutes at 200°C. Allow to cool and use in lunchbox, or
make icing and glue to mini biscuits together to make MEMMs.
Dust with icing sugar if desired. Icing 1 cup pure icing sugar 2 tsp failsafe butter, melted 1 heaped tsp Nescafe decaf 1 tbsp hot water Sift icing sugar and stir in butter. Add decaf coffee to
hot water, mix well and add to icing sugar mixture slowly until the required
consistency is reached. This can be made easily in a food processor but be
sure to add the liquid very slowly. -
Thanks to Max (aged 10) |
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Mrs Cattle's
Biscuits |
A hundred year old
recipe from a pioneering family. 8oz SR flour (250 gm; one
cup; or use plain flour plus 2 tsp baking powder) 1 egg 4oz sugar (115 gm; half a
cup) 3oz butter (75 gm; 6
tbsp) Mix all ingredients and
shape into small balls, put onto tray and bake in a moderate oven for 10 to
15 minutes or press into trays and cover with golden syrup and crumble mix on
top. Cut into slices before cooling. - thanks to Rosy Hill. |
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Pear Clafoutis |
Pears are covered with a
light, not-quite-cake topping in this remarkable dessert which is easy to
make and looks stunning. 1 large can (800 gm)
pears in syrup 1 cup self raising flour 3 eggs ½ cup caster sugar ½ cup milk, soymilk, or ricemilk 1 tbsp sifted icing sugar Preheat oven to 180°C. Drain
pears and reserve syrup. Arrange pears, cut side down, in a lightly greased
25cm flan dish. Sift flour into a bowl and make a well in the centre. Break
eggs into the well, add sugar and milk and mix to form a smooth batter. Pour
batter over pears. Bake for 45 minutes or until firm and golden. Serve hot or
cold with pear syrup and yoghurt or icecream. -
Emma Pilcher from Floradiction |
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Pear Crumble |
1 cup flour 1 cup sugar 2 tablespoons butter (or
equivalent) 1 can pears in syrup Mix flour and sugar and then rub butter in with your fingertips. Sprinkle crumble mixture over pears and cook in moderate oven for around 15 minutes. Serve. - Julie (discussion group) |
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Pear Tapioca |
1/2 cup tapioca 3 cups water 1/2 tsp sea salt or to
taste 3 cups fresh or canned
peeled pears, sliced 1 cup brown sugar 1/2 tsp citric acid 2 tbsp water Soak tapioca overnight in water. Add salt and boil, stirring until clear (about 30 minutes). Layer pears into a greased baking dish. Mix citric acid with water. Spoon over sugar and citric acid mix. Pour tapioca over and bake in a moderate oven about 45 minutes. Cool and allow to set. Serve with icecream. - Howard Dengate |
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Pumpkin Pie
(moderate in salicylates). |
Peel and steam enough
pumpkin for four people. Sweet short pastry: 1.5
cups self-raising flour, 2 tbspn sugar, 4 tbspn butter. Rub in butter, mix to a firm dough with
minimum water. Roll into 24 cm (10") pie dish, bake 15 min at 220'C,
cool. Filling: 6 tbspn sugar, 2 tsp citric acid, 2 tbspn
cornflour. Mash thoroughly with steamed pumpkin.
Pour into baked pie crust, bake 15 min at 220'C. Delicious with cream,
yoghurt or icecream if tolerated. |
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Rice Bubble Treats |
200 g of home-made marshmallows
(see recipe elsewhere or 2 x 100g packets of Pascall's
white marshmallows) 80 g butter or Nuttelex 4 cups rice bubbles Measure rice bubbles and
place them in a large bowl. Line a lamington/ swiss
roll tray with ovenbake paper. Melt marshmallows
& butter over low heat, stirring so it doesn't burn. Pour the marshmallow
and butter mix onto the rice bubbles. Mix well. Tip into lined tray and press
down. This may work best with a metal spoon as the mixture cools. - Sharon Fishlock |
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Rice Cookies |
(failsafe, gluten
free, dairy free) 1 1/2 cups brown rice
flour 1 1/2 tablespoons
arrowroot 1/2 cup sugar 1 teaspoon baking powder 125g margarine up to 1/3 cup water Mix rice flour, arrowroot, sugar and baking powder. Mix in margarine with fork, or rub in lightly, until a fine texture. Add enough water to make a soft dough. Form into balls and flatten slightly. Place on oven tray and press lightly with fork. Bake 15 mins in 200°C oven. Makes 30. Serve plain, iced, or joined in pairs (icing slightly creamier than usual by adding a little extra margarine and beating well). For a different texture, puffed rice or similar can be added before the water - Caroline Robertson |
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Rice pudding |
Popular in many
countries in the world, individual containers of rice pudding are sold at
takeaway street stalls in 600 ml milk or soymilk 3 tbs
shortgrain rice 1 tbspn
butter or Nuttelex (optional) 1-2 tbsp white sugar (or
brown, or more to taste) 1/4 tsp salt 1/4 tsp vanilla Place milk, rice and butter in a medium saucepan and bring to the boil. Reduce heat, cover and simmer gently until rice is tender, about 35 minutes. Add remaining ingredients and simmer for an extra 15-20 minutes. The pudding will thicken towards the end of the cooking time. Serve hot or cold. Serves 4. - J. Allen |
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Rice Puffs (contain dairy foods as
butter and gluten as malt in rice bubbles) |
6 cups Rice Bubbles 1/2 cup brown sugar 1/2 cup golden syrup 125 g failsafe butter Combine sugar, syrup and
butter in a pot and simmer gently for 2 -3 minutes, stirring constantly.
Remove from heat and allow to cool for a minute. Add rice bubbles and mix
thoroughly. Press into greased tin 23x23cm (or equivalent), using back of
spoon. Refrigerate, then cut into squares. - thanks to Teresa Ventris |
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Self-saucing microwave golden syrup pudding |
This quick and easy
winter dessert will be a hit with the whole family. 90 grams butter 3/4 cup milk, soymilk or ricemilk 1 tsp vanilla essence 1 1/2 cups self raising
flour (wheat or wheat-free) 1 cup caster sugar sauce 1 cup boiling water 1/2 cup golden sryup In a medium size microwave bowl, melt butter thoroughly, then stir in milk and vanilla essence. In a second microwave bowl, mix flour and sugar together. Beat in combined liquids. Using first bowl, mix together 1 cup boiling water and 1/2 cup golden syrup. Pour over top of pudding. Cover and cook in microwave oven (750) for 10 minutes. Eat straight away. - Janet Morgan |
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This is a low salicylate version of the traditional schiacciata di pasqua di Siena, a plain yeast
cake, perfect with milk coffee, cocoa or barley coffee. The original also
contains soaked seeds of anise and a little olive oil, and instead of whisky
a special liqueur, rosolio di
menta, available from a shop in 500 g flour 200 g sugar 25 g fresh yeast half cup lukewarm milk 3 eggs 100 g butter or lard half glass whisky (alcohol will evaporate during cooking) Weigh flour and sugar into warm mixing bowl. Dissolve yeast in warm milk and place in
well in flour. Leave in warm place
until yeast becomes bubbly. Begin to
stir yeast, making a ball in the flour.
Add eggs one by one. Knead for
10 min until dough is elastic. Consistency is more like cake batter than
bread dough. Place lard in pieces on
top and cover; set aside in warm place until dough doubles in size. Beat the dough down and work until the lard
is incorporated, then add whisky.
Consistency is now very slippery and viscous. Grease a round tin (say
25 cm diameter) of sufficient size that the dough comes half way up the
side. Tie an oven paper band around
the top in case the dough rises over the top.
Place in warm place to double in size. Preheat oven to 170 deg.
C (with fan) cook for 10 min (or until brown) then reduce temperature to 155
deg. C (with fan) for another 25 minutes. Cool in tin. Buon appetito! - grazie
to Helen from |
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Sticky rolls (using dough from a bread maker) |
1 quantity of sweet dough
made in a bread maker 3 tbsp butter 4 tbsp brown sugar Vanilla glaze 1/2 cup icing sugar 1/2 teaspoon vanilla
essence (optional) 2 teaspoons milk Roll dough out to a 40cm X 38cm square. Melt 3 tablespoons of butter. Brush half over dough. Sprinkle 4 tablespoons brown sugar over rolled out dough. Drizzle remaining melted butter over sugar mixture. Roll up widthwise and cut into 2 cm thick slices. Place on a greased baking tray, 5 cm apart. Cover with lightly greased plastic food wrap and stand in a warm area for 20 minutes or until doubled in size. Bake in a preheated oven at 180 C for 25-30 minutes or until golden brown. Combine all ingredients for vanilla glaze until thin enough and drizzle over rolls. - Linda Gaebel |
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Sugar Cookies |
2 and 1/3 cups flour 1 tsp salt 1 tsp baking soda 2 eggs 1/2 cup safflower oil 2 tsp water 1½ cups sugar extra sugar Preheat oven to 350 degrees (180°C). In one mixing bowl mix together the flour, salt and baking soda. In a second bowl, mix eggs, oil, and water. Mix in sugar thoroughly with the wet ingredients. Using a fork, slowly mix the dry ingredients with the wet ingredients. Put spoonfuls of dough onto a cookie sheet and flatten with your hands to make a small circle. Sprinkle extra sugar liberally onto the tops of all cookies. Bake for 8 and a half to 9 minutes. If the cookies turn brown then you cooked them too long. And if there is a small dark circle in the middle of any cookie then you didn't cook them long enough. Be careful of not cooking them long enough especially if you make them big. (You run the risk of getting salmonella poisoning from the eggs if they aren't cooked enough.) Enjoy those cookies. - Matt (from failsafeUSA discussion group) |
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Toffee Bark |
Sprinkle 1/2 cup sugar evenly over a lightly greased baking tray lined with foil and place under a hot grill. Cook until sugar is dissolved and is a dark caramel colour. Turn the grill tray as it cooks to dissolve sugar evenly. Leave until completely cold and then break into pieces. Make 1-2 days ahead. Store in an airtight container in a cool, dry place. - Margie Turner |
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Tofu custard tart |
1 pie crust, to line
quiche dish to allow enough depth for filling, blind baked, then filled with: 250 g silken tofu in food
processor bowl and whizzed up with 2 eggs 1 cup soy milk 1/4 cup white sugar 1/4 cup golden syrup Pour mixture into pie crust and bake in moderate oven until set (30 - 40 minutes or more). Serve with homemade icecream and sprinkle of chopped raw cashews. - Alison Hawthorne |
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Wedding Whip
(contains dairy) |
This is a recipe I
had at my wedding. I have adapted it to make it failsafe. It has always been a big hit whenever we
have it … 1 x 300ml thickened
cream 400g vanilla
yoghurt 100g white marshmallows 1 tbsp icing sugar Beat cream until firm and peaks form. Fold in yoghurt, marshmallows
and icing sugar. Cover and refrigerate for 30 minutes. Spoon into 6 serving
glasses. – Tracy Stoves ( |
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Cashew Bread |
Based on an old
Italian recipe. 1 cup plain flour 1/2 cup caster
sugar 3 egg whites 125gm raw cashew
nuts Preheat oven to
160°C. In a medium sized mixing bowl beat egg whites for 1 minute. Gradually Add
sugar and beat for 2 more minutes. Fold in cashews with a large spoon. In one
go add flour and gently fold in. Pour into a loaf tin that has been coated
with cooking spray and bake for 30-40 minutes until cooked or when firm in
the centre. Allow loaf to sit in tin for 5 minutes before turning onto a wire
rack to cool. When cold wrap in foil and put in a plastic (airtight) bag for
24 hours. The next day slice thinly and bake on a flat tray in a moderate
oven for about 10 minutes until dry/brown/crisp. I use an electric slicer set to 2mm thick
and get about 55 slices. The average
is for 5 per day so that wouldn't exceed the daily limit for the cashew nuts.
– Tracey Smith |
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Failsafe Baileys (for the over 18s) - contains dairy products |
1 cup whisky 1 tin condensed milk 3 eggs 1/2 tb
choc bits with 1/2 tsp of butter, melted 1/2 tsp vanilla
(optional) Blend whisky, condensed milk and eggs together. Melt choc bits and butter, add to whisky mixture and blend for 2 minutes. Add vanilla and stir. Dilute to taste with milk or soymilk. - Bunitj Miles |
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Failsafe trail mix |
Dried pears from www.begadriedfoods.com.au (you
can easily trim the pear peel off with scissors) Raw cashew nuts Chic nuts (garlic flavoured roasted chickpeas) Mix together equal quantities of all ingredients and store
in a ziploc bag. Limit 3 handfuls per day. |
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Gluten-free bread |
Gluten-free breads need
only one rising. Make sure the ingredients are well mixed by hand or with a mixmaster dough hook. Guar gum (412) or xanthan gum (415) from health food stores replace the
function of gluten in baked goods. Choose xanthan
gum if diarrhoea is a problem. Dry ingredients 3 cups (375 g) rice flour
½ cup maize cornflour 2/3 tblsp
guar gum or xanthan gum 2 tblsp
sugar 1 teasp
salt 2 teasp
yeast Wet ingredients 300 ml lukewarm water (at
blood heat, not hot) 2 tblsp
oil 2 eggs Add yeast and sugar to lukewarm
water. Mix together remaining dry ingredients in a large bowl. Mix together
remaining wet ingredients in a small bowl and add yeast mixture. Tip the wet
ingredients into the dry ones and mix really well. If mixing by hand, turn
out on a rice-floured board and knead briefly until you have a firm, elastic
dough. Put into a loaf tin (eg for date loaves) or the bread pan of your breadmaker. If using an old breadmaker,
leave out the kneading tool. Otherwise, program the breadmaker
to skip the kneading phase. Squash down well to remove air bubbles, and
smooth the top. Allow to rise for 30
minutes. Bake in a 200°C oven for
30 minutes or bake in breadmaker as for a normal
loaf.. This is a slightly heavier loaf than normal white bread, but unlike some glutenfree loaves, slices really thin for sandwiches, and makes good toast. Freezes well (slice before freezing). - Margie Cole |
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Gluten-free pastry |
Being gluten-free,
this pastry is easier to press in than to roll, and makes an excellent pear or
apple tart. 225 gms
plain gf flour 1 tsp Ward's gf baking powder 100 gm butter or Nuttelex 25 gm sugar 1 tsp guar gum water Sift flour, baking powder and guar gum together. Rub in butter. Add enough water to form a dough. Press into a 20 cm pie plate. Bake at 200°C 15-20 mins. Cool and fill with prepared filling (above). |
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Lentil spread |
1/2 cup red lentils 2 roughly chopped garlic
cloves (more if you're a garlic lover) 1 tbspn
butter or nuttelex 1-2 tbspn
pear chutney Cook lentils in enough water to minimise excess liquid. When cooked, drain well (this is important) and vitamise with nuttlex and pear chutney. Refrigerate in a screw top jar. This is a savoury spread with freezes well or keeps for weeks in the fridge. - Margie Cole |
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Maple cashew butter |
2 cups raw cashews 80 g butter, cubed 1/4 cup maple syrup Process cashews in food processor until finely chopped. Keeping the processor running, add butter, then maple syrup, processing until mixture forms a paste. Pour into sterilised jars, cover, seal and label. Keep refrigerated. Makes 1 1/2 cups - Margie Turner |
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Failsafe margarine |
125 ml failsafe canola
oil (1/2 cup) 75 ml water (1/4 cup) 1 tsp xanthan
gum 1 egg yolk 2 pinches salt 1 pinch citric acid (if
you can manage it) Mix all with beaters.
Chill. Store in fridge and use within two weeks. |
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Mighty Mayo (also
known as Robin’s Dressing) |
An easy-to-make,
delicious mayonnaise which really works: ¼ cup maize cornflour 3 tsp citric acid 1 tsp sea salt ½ cup sugar 1 and ¼ cups water 2 eggs 175 ml failsafe oil Cook together cornflour, citric acid, salt,
sugar and water. When thickened, pour into blender and while whizzing add
eggs and drizzle in oil. Keeps well in refrigerator for approximately two
weeks. (Not safe in the |
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Peter's Rice Milk |
4 tbsp white rice flour 1 tbsp failsafe oil (or
1/2 tbsp oil, 1 tsp sugar - tastes vary) 1 litre
freshly boiling water 2 Caltrate
600 tablets, crushed (for the same calcium level as So Good) Pour water into a jug. Add rice flour and other ingredients. Blend. Store in refrigerator. Can be made in half quantity. |
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Potato
crackers |
Use left-over mashed
potato in these quick and delicious crackers. 1/2 cup mashed potato 1 egg yolk 2 tbsp chopped chives or
shallots sea salt to taste Preheat oven to 180°C
(moderate). Combine potato with other ingredients and mix well. Spread as
thinly as possible into square shapes on a greased baking tray and bake until
golden brown, about 15-20 minutes, depending on desired crispness. |
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Ricemilk |
1/2 cup hot well-cooked
rice (or more to taste) 2 cups hot water 1/2 tbsp failsafe oil 2 tsp sugar (or more to
taste) 1 Caltrate
tablet 600 mg (optional) Blend all together until
smooth. Chill. Dilute to taste. - Vanessa Peterson |
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Soy yoghurt |
1/4 cup boiling water 3 teaspoons gelatine 1-2 tablespoons golden
syrup 1 litre
soymilk 1 x 200 ml tub Failsafe
soy yoghurt (eg So Natural vanilla is gluten-free, Soygurt contains gluten) Put boiling water in a
jar that holds about 1.25 litres. Add gelatine and golden syrup and beat well to dissolve the gelatine. Then add a litre of soya milk. Apply the finger test to see if the water has
heated the milk up to blood heat - add a bit more hot water if necessary. Mix
well. Add commercial soy yoghurt. Mix. Place in a yoghurt maker or a small esky on a small upside down dish. Pour in about 5 mm of hot water on the base of the esky. Cover and leave all night-- don't overdo the hot water otherwise the yoghurt might separate a bit ... next morning it will be runny. If it does separate a bit, stir gently. Place in fridge and a few hours later you have a yoghurt that resembles mousse. For hot climates or a firmer set use more gelatine. Can be used in place of dairy yoghurt, cream or icecream. - Jane Moore |
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