Recipes
These are all the recipes from past Failsafe
Newsletters (up to #66 inclusive).
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 and a complete guide to failsafe eating in the Failsafe Cookbook!
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Five-minute
porridge
Herbed scrambled
eggs
Rebecca's muesli
Bubble & squeak
Chicken noodle
snack
Choko mash
Choko wedges
Coleslaw
Coleslaw2
Cook your own
kidney beans
Creamy egg and
celery nuggets
Crunchy potatoes
Easy potato
chips
Evil bean
bruschetta
Failsafe
Spring Rolls
Garlic toast
Howard’s bean
spread
Howard's
butter cabbage
Jaffle pies
Mini
meatloaves
Nic’s Chicken
Nuggets
Oriental 2 minute
noodles
PBJ
Potato patties
Red soup
Secret pancakes
Super Salad with
Mighty Mayo
Tortillas
(Burritos)
7 minute
risotto
American Casserole
Andra's Chicken Noodle
Soup
BBQ
butterflied lamb
BBQ chicken
escalopes
Beef and leek pie
filling
Birgit's glazed
meatballs
Bron’s Mini Pizzas
Chicken and Cashews
Chicken and leek
frittata
Chicken and shallot
pie
Chicken balls
Chicken frittata
Chicken schnitzel
Chicken soup
for colds and flu
Christmas dinner
Country vegetable
bake
Cracked egg pies
Darani’s hearty chicken
noodle soup
Deborah's vege pie
Failsafe sukiyaki
Garlic pasta
Gnocchi
Green
chicken pie
Grilled chicken
Halliwell Chicken Nuggets
Hot chicken rolls
Howard's chicken
pasta
Indian-style lamb
with leeks and potatoes
Japanese-style tofu
in sauce
Kye Sie Mum
Lamb and swede
sausages
Lamb
Meatballs
Mayonnaise
Chicken Drumsticks
Melody's chicken
Moroccan Chicken
Moroccan
lemon lamb tagine
No-cook failsafe
2-minute meal
Oven Fried Chicken
with Lemon Sauce
Quick maple
chicken
Rebecca’s pizza
topping
Rebecca's egg pie
Sam’s Barra
Cakes
Sausages in foil
Tofu stir-fry
Tweedie Pie
Veggie Bake
Vegetarian
Casserole
Sweet things, biscuits,
desserts
American
Crumb-topped Coffeecake
Anne’s quick
slice
Apple muffins
Birgit's muesli
bars
Birthday or Party
'cake'
Birthday
bombe
"Blondies" (not Brownies as they have
no chocolate!)
Bombe Alaska
Bread and butter
pudding
Butterscotch
Pudding
Candied ricecakes
Caramel cakes
Caramel Meringue
Carob cookies
Carob
custard cups
Carob icecream
Classic maple icecream
Country pear
cake
Creamed rice
Crunchy
chunky cashew biscuits with dairy-free gluten-free option
Delicious
eggless soy ice cream
Dominic's Pop-Rocks
Easiest ever
pear pie and ice-cream
Erica's prize
winning gf pear loaf
Fluff marshmallow
spread
Frozen Rice Bubble
Treats
Gingerbread muffins
Gluten-free carob
cake
Gluten-free slice
Gluten-free sweet
slice
Gooey
Caramel Slice
Healthy carrot cake
High-fibre lunchbox
muffins
Honeycomb
slice (contains dairy and wheat)
Howard's pear icecream with dairyfree option
'Lemon' meringue pie version 2
Lunchbox Pear or
Apple Pies
Madeira Cake
Magic jelly
Mango parfait
(moderate in salicylates, also contains amines)
Marshmallow slice
Marshmallows
Max's MEMMs (mini expresso melting moments)
Mrs Cattle's
Biscuits
Nell’s cake
(with egg-free option)
Pear Clafoutis
Pear Crumble
Pear Tapioca
Poached
tamarillos in syrup
Popples (dairy free,
gluten free)
Princess bread
Pumpkin Pie (butternut
is moderate in salicylates, others are high)
Quick Carob
Fudge
Quick lunchbox
biscuit
Rice Bubble Treats
Rice Cookies
Rice pudding
Rice Puffs
Self-saucing
microwave golden syrup pudding
Siena Easter Cake
Sticky rolls (using
dough from a bread maker)
Sugar Cookies
Tiramisu
Toffee Bark
Tofu custard tart
Wedding Whip
(contains dairy)
Yummy
biscuits
Other recipes and hints
(eg bread, mayonnaise)
Hints
Anne's satay sauce
Buttermilk
scones
Campers
Dream icecream balls
Cashew Bread
Chocolate icypoles
Chokos with Homemade
butter
Creamy
mayonnaise
Dr Dengate’s UGF (Ultimate Gluten-Free) bread
Easy chicken
stock
Failsafe Baileys (for the over 18s)
Failsafe lemonade
Failsafe margarine
Failsafe
sports drink 1
Failsafe
sports drink 2 Home-made “staminade” recipe from WHO
Failsafe trail mix
Gluten-free bread
Gluten-free pastry
Homemade
butter
Homemade
Donuts
Homemade
flour tortillas
Lentil spread
Maple Butter
Maple cashew butter
Mighty Mayo (also
known as Robin’s Dressing)
Near-Beer
Bread
Pear bread
Pear
Roll-Ups / Fruit Leathers
Peter's Rice Milk
Potato crackers
Purple
ketchup
Quick
hollandaise sauce
Quick processor
scones
Rebecca's cob loaf
Ricemilk
Soy yoghurt
Vegemite
Substitute
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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).
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 failsafe 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.
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).
Lunches and snacks
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
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
Choko mash
Sometimes called
vegetable pears, chokoes are originally from Latin
America, where they are known as chayote. They can be as a fruit (stewed with
sugar and optionally a pear or golden delicious apple) or a vegetable. Here is
a Mexican recipe:
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 tbsp 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.
Choko wedges
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.
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
Coleslaw2
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
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. 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. Pressure cook for 12 minutes is an alternative.
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 tbsp milk, extra
failsafe oil for frying
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. 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. Deep
or shallow fry until golden brown. Makes 30.
Recipe can be made ahead to end of step two then refrigerated. - Caroline
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 tbsp 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.
Easy potato
chips
Preheat
oven to 200°C
Use
big potatoes (must be white fleshed and brown or white skinned, not pontiacs), peel thickly and cut
into chip shapes
Place
on an oiled oven tray and spray with canola oil
Bake
for about 20 minutes depending on oven, until brown.
Evil bean
bruschetta
Bruschetta
is a traditional Italian food consisting of grilled bread rubbed with garlic
and topped with olive oil, vegetables or other toppings. This failsafe version
comes from Michelle who says ‘it got its name from a friend of mine who isn’t a
failsafer but she loves it all the same, and she
thinks it’s evil!’
1
tin cannelloni beans
¼
cup of oil (half of this to cook with and half to pour over the top)
1
clove of garlic, finely chopped.
2
baguette rolls, cut as though you were making a bruschetta and lightly toasted.
Cream
the beans in a processor. Mix together half the oil and garlic in a separate
bowl and leave to infuse. Fry the other half of the garlic and oil until they
start to crisp, do this slowly. Add beans and cook gently until hot. Serve hot
on toasted bruschetta and drizzle infused oil on top. – thanks
to Michelle
Failsafe
Spring Rolls
This
mix can be used to make pies as well.
Failsafe
Spring Roll Wrappers
300g
Minced Beef, Chicken or Lamb (or any combination, pork for non-amine
responders)
Any
of the following vegetables finely diced: Garlic, celery, beans, leek, spring
onions, Brussels sprouts
½
cup cooked rice or rice noodles
If
some sals allowed: finely diced carrot, corn kernels,
peas, bok choy or other
Chinese greens
2
tsp failsafe oil/butter for frying
salt to taste
milk or water for sealing wrappers
Optional:
2
tsp golden syrup
3-4
tbsp homemade stock
1
tbsp preservative-free cream cheese (adds a lot of
flavour to the mix)
Fry
meat until browned and vegetables until tender. Add optional ingredients at
this point and then salt to taste. Allow mixture to cool. Separate
spring roll wrappers into individual sheets. Use 1 or 2 tablespoons of
mixture in each spring roll, depending on how large you want them. I place the
mixture at the top of the wrapper and then fold the left and right sides into
the middle. Moisten all over the wrapper and then roll from the top all the way
down. You can then deep or shallow fry in oil or bake in the oven. The amount
of each vegetable in the mix will depend on your taste.
I
also use this mix to make mini pies but usually add a small amount of sweet
potato or butternut pumpkin (if some sals permitted)
to help bind the mixture together. Muffin trays make excellent mini pie moulds.
Alternatively you could make one large pie.- thanks to
Dianne H
Garlic toast
2 slices failsafe 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.
Howard’s bean spread
Use red kidney
beans from a can or see Cook your own red kidney beans recipe.
1 cup cooked red
kidney beans, drained
2 tsp failsafe oil
pinch salt
¼ tsp citric acid
crushed clove of garlic optional
2 tbsp water
Mix in blender to a
thick paste, keep in fridge. Great in sandwiches, wraps, as a dip, and on
pizza.
Howard's
butter cabbage
1
tbsp failsafe butter
4
cups finely sliced cabbage
2
brussels sprouts, finely
sliced (optional)
salt and crushed garlic to taste
2
tbsp water
In
a medium saucepan, melt butter, stir-fry cabbage and sprouts until well
wilted (about 5 minutes). Add water, salt and
garlic, stir and cover. Turn
down heat and allow to steam for a further 5
minutes. Serves 4, sweet and
delicious with any meal.
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
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.
Mini
meatloaves
Great
for lunchboxes
500
g lean beef or lamb mince
1
cup rolled oats, gluten-free if necessary
1½ cup mixed vegetables such as sliced leek,
celery, grated choko, grated swede (especially good
with lamb), green beans, mashed kidney beans or other cooked beans, lentils or
chickpeas, pears, green peas if tolerated (glutamates), grated carrot if
tolerated (salicylates)
1
egg, lightly beaten
salt to taste
Preheat
oven to 190°C. Using wet hands, combine ingredients thoroughly, shape into
balls and place in a lightly oiled or silicon muffin pan. Bake for 20 minutes
in a 12 muffin tray (40 minutes for 6 muffins) and check it is cooked through.
Serve with mashed potatoes, lettuce or other green vegetables and pear chutney.
You can use leftovers for lunchboxes: wrap individually in foil, seal in a
freezer bag and freeze for up to one month - thanks to Caroline.
Nic’s Chicken Nuggets
I
made chicken nuggets with just chicken breast but my 5yo is a bit lazy when it
comes to chewing. So for a more commercial look and texture I made up the
following.
2-3 potatoes peeled, boiled and mashed
500g
chicken mince
Chives
chopped
Garlic
(optional)
Mix
all together and shape into nuggets. In another bowl beat an egg. Dip nuggets
into egg. Then mix together rice crumbs and toasted fresh breadcrumbs and roll
egg dipped nuggets into this mix. (Bit messy!). I
shallow fried mine in wok for colour and then transferred them to baking tray
and finished them off in moderate oven. YUM! – Thanks to Nicole
Oriental 2 minute noodles
1 packet of
colour-free, flavour-free noodles
1/2 tsp sugar
drizzle golden syrup
failsafe 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
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
pear jam (make
it yourself or see Shopping List)
Make into a
sandwich. This travels and keeps well. - Thanks to 16 year old Daniel from New
York whom I met on the Larapinta Trail for this inspiration, it became my
favourite gluten-free dairy-free failsafe trail food.
Potato patties
4 -5 cooked,
chilled potatoes, grated
2 tbsp finely chopped shallots
1 tsp salt
¼ cup flour
¼ cup milk or
soymilk
2 tbsp 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.
Red soup
10 cups of water or
homemade chicken stock
1 packet of red
lentils (rinsed)
2 tbsp white rice, uncooked
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).
Secret pancakes
Sharon 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.
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.
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
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7 minute
risotto
You
need a pressure cooker for this quickcook meal.
2
cups arborio rice
4
1/4 cups boiling water
sunflower oil
300
g chicken or lamb-pieces, but sometimes mince if that's all I have
2
cups failsafe vegetables, e.g. swede, choko, celery,
leek, garlic
salt to taste
Chop
vegetables into smallish cubes/pieces, 1-2cm. Alternatively, vegetables can be
pureed while raw and added that way to provide a smoother, less chunky, less
obviously vegetable containing risotto for those discerning little ones who are
exquisitely fussy. Add all ingredients, except water to the cooker and heat,
stirring till rice is slightly transparent from the oil. Add the boiling water
(doesn't have to be boiling but makes the cooker come to pressure heaps faster
if it is) and close and lock the lid, selecting the high setting. Once the
pressure switch engages I set a timer for 7 minutes and go play with the boys.
Release pressure, stir and serve – thanks to Catherine.
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
Andra's Chicken
Noodle Soup
This noodle soup
makes a great one-pot dinner when served with garlic rolls.
3 tbsp 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 – check the label!
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
BBQ
butterflied lamb
Marinade
(from the Failsafe Cookbook page 92):
2
tbsp failsafe oil (eg
canola)
3
tbsp golden syrup
2
shallots, finely chopped
1
clove garlic, crushed (optional)
1
pinch citric acid (optional) salt to taste
2kg
leg of lamb, boned and butterflied (your butcher will
do this)
Prepare
marinade and spread over both sides of lamb, place in a shallow dish, cover and
refrigerate for four hours, turning occasionally. Roast lamb on a medium hot
barbecue, skin side down, for 8-12 minutes. Turn and cook for a further 8-12
minutes or until cooked as desired. Remove and cover for 10 minutes. To serve,
slice lamb and place on serving plates with salad on the side. Accompany with
hot garlic bread. Serves 6.
BBQ chicken
escalopes
An
escalope is a thin slice of meat such as veal or
chicken mostly fried or grilled.
4
large chicken breast fillets
3
tbsp canola oil or similar
1
garlic clove, crushed
chopped chives for garnish
fresh crusty bread rolls
failsafe salad
failsafe salad dressing
Pound
the chicken breasts gently with a meat mallet or rolling pin until they are
about 5mm thick (quarter inch) and have almost doubled in size. Mix oil with
the crushed garlic, brush some of the mixture over both sides of the chicken,
season with salt and allow to stand. Prepare salad
with failsafe ingredients or moderate salicylate options such as butter lettuce
and snow peas when tolerated. Cut rolls
in half lengthways and place cut side down on the barbecue for a few minutes
until lightly toasted. Barbecue the chicken over medium-hot coals for about
three minutes on each side until golden on the outside but still juicy in the
centre. Garnish with chopped chives. Serve with rolls and salad.
Beef and leek pie filling
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 tsp cornflour
enough water to make sauce, about 2 cups.
1 tbsp 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 and use Pampas butter puff
pastry - Eleanor
Birgit's glazed meatballs
500g mince
2 garlic cloves,
chopped
2 shallots, chopped
1/2 cup peas
parsley, chopped
salt to taste
egg
1.5 cups rice
bubbles (or 1/2 cup rice flour if gluten-free)
2 tbsp canola oil or butter
2 tbsp homemade pear jam or golden
syrup
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
Bron’s Mini Pizzas
Base:
1
cup warm water
2
tsp dried yeast
1
tbsp canola oil
500g
plain flour
1
tsp salt
The
base is regular pizza dough. Mix water, yeast and oil, mix in flour and salt
and knead well. Place in a floured bowl for 30+ minutes to double in size,
punch down then rest for another 15 minutes.
Topping:
1
leek, finely sliced
2
stalks celery, finely sliced
1
tbspn canola oil
1
kg minced chicken thighs
2
shallots, chopped
Pinch
citric acid
Salt
to taste
Cornflour
for thickening if required.
Cook
leeks and celery in the oil, add chicken and finally shallots, citric acid and
salt. You can thicken it with a little cornflour mixed in cold water. This is a
double recipe, and I usually make lots so I can have some in the freezer for
another time. Roll out walnut-sized chunks of dough to 8-10cm circle, add a thin layer of topping. Cook
at 200-220`C on a baking paper lined tray until browned. Can add a thin
layer of micro-waved potato (don’t overcook!) before the topping if the pizzas
are served hot. Delicious cold, and great for a school
lunchbox treat or for birthday parties. These pizzas freeze well.
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
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.
Chicken and shallot pie
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
Start with a white
sauce with garlic and shallots then add cooked chicken, celery, parsley and
peas.
Use Pampas butter
puff pastry.
Chicken balls
500 gm minced chicken
1 tbsp 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.
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
Chicken schnitzel
All commercial
breadcrumbs contain preservative 282. You can use Orgran
rice crumbs instead, see Shopping list or make your
own. 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
Chicken
soup for colds and flu
This
failsafe adaptation is from Rennard BO and others,
Chicken soup inhibits neutrophil chemotaxis in vitro,
Chest, 2000;118:1150-1157. The laboratory version
contained onions instead of leeks and shallots; turnips instead of swedes;
parsnips, sweet potato and carrots which are OK if you can tolerate moderate
salicylates but should not be used for your strict elimination diet, see below for alternatives.
1
chicken (approx 2-2.5 kg)
400
gm packet of extra chicken wings
2
leeks and 2 large shallots (instead of onions)
2
large potatoes, peeled (or 1 sweet potato and 3 parsnips for some salicylates)
2
swedes, peeled
11
to 12 large Brussels sprouts (or carrots for some salicylates)
5
to 6 celery stems
1
tbsp of parsley (or 1 bunch for some salicylates)
salt to taste
Clean
the chicken, put it in a large pot, and cover it with cold water. Bring the
water to a boil. Add the chicken wings, leeks, shallots, potatoes and swedes
(or sweet potato, parsnip and carrots). Boil about 1.5 hours. Remove fat from
the surface as it accumulates. Add the Brussels sprouts, celery, parsley and
salt. Cook the mixture about 45 min longer. Remove the chicken. The chicken is
not used further for the soup and can be used in any dish that requires cooked
chicken. Put the vegetables in a food processor until they are chopped fine. Freezes well.
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.
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
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
Darani’s hearty
chicken noodle soup
This highly
nutritious meal was 3 year old Ethan’s favourite during his elimination diet in
the RPAH autism study.
1 whole free-range
chicken
1 leek (halved
lengthways)
1 tsp salt
1 cup red lentils
12 brussel sprouts or approx 1/2
cabbage
1 swede
4-6 sticks celery
4-6 shallots
1 cup frozen green
beans
375g pkt Orgran rice and corn (5%)
spaghetti noodles or Fantastic rice noodles
Place chicken in
pot with leek and enough water to cover, add salt, bring to the boil and simmer
until cooked through, about 45 minutes. Remove chicken and allow to cool a little. Strain stock, return to pot and add red
lentils, then washed and finely chopped vegetables. Gently simmer until well
cooked, about one hour. Meanwhile, remove skin and bones from chicken, finely
chop or process and return to pot with vegetables. Add noodles and cook for a
further 10-15 minutes. This usually makes enough to fill about 8 rectangular chinese take-away containers (2
serves in each for my son) which I then freeze and use as needed. Soup is very
thick, more like stew really, and can be watered down a little if preferred.- Darani
Deborah's vege pie
failsafe 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, amines)
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
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
Garlic pasta
5 tbsp preservative-free canola oil
2 cloves garlic
3 tbsp chopped parsley
pinch of salt
500g 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
Gnocchi
500g
potatoes peeled (older potatoes are the best)
1
cup plain flour, plus a little extra to flour your board/bench
1
egg yolk (optional)
salt to taste.
Dice
potatoes into sugar cube size and steam until tender, about 15 – 20 minutes.
Steaming, rather than boiling the potatoes will stop them drawing up too much
water. Mash potatoes thoroughly and salt to taste. Add the plain flour and mix well. You could
add chopped chives and the egg yolk to the mix at this point if you wanted to.
Divide the dough into four. Roll each portion on a lightly floured surface to
form a sausage 2 cm thick, then cut into 2.5 cm
pieces. Roll each piece into an oval. Put a piece on the tines of a fork and
press down with your finger, rolling the gnocchi as you do so. This will form a
ridged shell shape. Place on flour-dusted trays and cover. Drop small amounts
of about 20 gnocchi into boiling salted water. When the gnocchi rises to the top this means they are ready and should be
removed with a slotted spoon immediately. If you do not remove straight away
they will become soggy. When all the gnocchi is cooked, drain thoroughly and
top with your favourite failsafe pasta sauce. I use finely diced leek, chives
and garlic sautéed in butter and oil. – thanks to
Dianne H
Green
chicken pie
A sneaky way to get a lot of green vegetables into
children, and delicious too.
1
small leek, rinsed
1
spring onion
4
Brussel sprouts
small cabbage
500g
chicken breast or thighs (thighs have more flavor)
2
cloves garlic (optional)
2
tbsp failsafe oil
salt to taste
1
cup water
1
tbsp cornflour
Pie
covering: you can either use failsafe bread (cut crusts off thin slices, cut
into fingers, brush with plenty of failsafe butter) or
1 sheet of Pampas Puff Pastry with canola.
Preheat
oven to 200°C. Finely chop leek, onion, sprouts and cabbage until you have
about 5 cups of vegetables. Cut chicken into small dices.
In
a large saucepan, fry chicken and garlic in oil until cooked - don’t overcook
so it stays moist. Set aside the chicken in a covered bowl and leave any oil
and liquid in the saucepan. Add vegetables and stir-fry for about 15 mins. Add
½ cup water, cover and simmer for 5 mins. Puree using a wand blender. Add another ½ cup water with cornflour, stirring in while on
hotplate until thickened. Add chicken pieces and pour all into a 25cm glass pie
dish or similar. Put choice of covering over the filling and bake for 20 mins
or until brown.
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
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
Hot chicken rolls
Split
preservative-free bread roll in half but not quite all the way through. Spread
thickly with failsafe mayonnaise, Birgit's pear ketchup, or pear puree and fill
with sliced, cooked chicken. Wrap roll in plastic wrap and microwave on High
for 20 seconds. - Margie
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 Philadelphia cream cheese or Kingland
soy cream cheese
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.
Indian-style lamb with leeks and
potatoes
The owner of a popular
curry house in Sydney says the secret of a good curry is plenty of onions, salt
and oil. We can do that (well ... try leeks instead of onions!).
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.
Japanese-style tofu in sauce
2 cms of gin in a glass (bit less than 1/4 cup)
1-2 tbsp golden syrup
1/4 cup home-made 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
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
Lamb and swede sausages
2 kg lamb mince
1.5 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
Variation: use lamb
mince and mashed swede to make rissoles - Caroline
Lamb
Meatballs
“This
one was enjoyed by the adults and scoffed down by the most
picky kids.”
1
large swede (about 500g)
1
leek
¼
cup water
½
teaspoon salt
¼
teaspoon citric acid
500g
lamb mince
¾
cup gluten-free flour (we used Deb’s from Failsafe Cookbook p233)
Peel and dice swede. Slice leek into semi-circles. In
large microwave-safe bowl, microwave swede, leek, water, salt together until
soft. Puree with stab blender. Add citric acid and mix in well. Add lamb mince
and flour. Mix well. Form into small
meatballs or little patties. This mixture is quite moist and a bit tedious to
form – it’s a bit easier if left in the fridge for a while after mixing. Cook
in 170 degrees C fan-forced oven for 20 minutes in dish with lid on. Served
with Pear Ketchup (p192 Failsafe cookbook), although they were nice by
themselves - even by adult standards! Cooking with the lid on the dish reduces
browning for amine responders. – thanks to Cheryl
Mayonnaise
Chicken Drumsticks
6
chicken legs or 3 breast fillets, skin removed
1/3
cup failsafe mayonnaise - see Newsletter #58 or Robin’s Dressing (aka Mighty
Mayo) in Sue’s books or in Recipes here
1½
cups dry breadcrumbs or rice crumbs
Coat
chicken with mayonnaise in a shallow dish and refrigerate overnight. Roll
chicken in crumbs. Place in a greased baking dish, brush with melted butter or Nuttelex. Bake at 180 degrees for 40-45 minutes - thanks to
Melissa, SA
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
1 tbsp golden syrup
Saute chicken drumsticks and shallots in canola oil,
cover with homemade chicken stock and summer. When cooked through add 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
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
Moroccan
lemon lamb tagine
The
butter gives this dish a smooth flavour.
4
lamb shanks
50g
butter
2
tablespoons failsafe oil
salt to taste
1
large leek, peeled and chopped
1
shallot, peeled and chopped
1
clove garlic, peeled and chopped
20
saffron threads, infused in a little hot water (optional)
2½
cups water
300g
potatoes, peeled and cut into pieces
1
large swede, peeled and cut into pieces (or carrot, salicylates, optional)
½ tsp citric acid
Heat butter and oil gently in a large pot over medium
heat.
Lightly brown the shanks all over, season with salt and remove from heat. Add
leek and shallot to the pot and sweat until soft and golden, then add the
saffron. Cook for a couple of minutes, stirring, then return the shanks to the
pot and add the water, potatoes, swede and citric acid. Cover and gently simmer
for 1 and a half hours or until the lamb is tender. Serve with cous cous, rice and cooked green
beans or peas (glutamates). Serves 4.
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.
Oven Fried Chicken with Lemon Sauce
Allow at least one
chicken breast per person.
Meat:
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 tbsp cornflour
3/4 cup hot water
1 tsp citric acid
1 1/4 tsp 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
Quick maple
chicken
In
this easy stir fry, vegetables are steamed first.
400g
pkt of Hokkien Noodles,
colour-free (or even pasta)
6
cups failsafe vegetables, finely chopped (celery, cabbage, Brussels sprouts, choko, swede, carrot if permitted)
400-500g
chicken thighs, cubed
1
spring onion, sliced
2/3
cup failsafe chicken stock or water
1
tbsp cornflour
1
tbsp canola oil
1/3
cup pure maple syrup
½
tsp citric acid
salt to taste.
Cook
noodles according to directions on the packet. Chop and steam or microwave
vegetables. In a preheated frypan or wok with a little failsafe oil, stir fry
chicken pieces and shallots over moderate heat for 5 minutes. Add steamed
vegetables and noodles and cook for a further 3 minutes. Combine chicken stock,
cornflour, oil, maple syrup and citric acid into a sauce and pour
over. Stir gently until heated through and thickened. Serves
4 immediately.
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°C) for 15-20 min.
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
Sam’s Barra
Cakes
Barramundi
is the iconic fish from Australia’s Top End, also known as Sea Bass. If you
can’t get fresh Barramundi, any fresh white boneless fish fillets will do. For
amine responders, fish must be very fresh, not frozen.
2
fillets of fresh barramundi, steamed or oven baked in foil.
10
cups leftover mashed potato, must be cold
½
a leek
handful of chives
3
cloves of garlic
2
eggs
4
cups preservative free breadcrumbs or Orgran all purpose crumbs or puffed rice
salt to taste
failsafe oil for frying
Cook
barra until soft and flaky, depending on the size of
fillets. Don’t overcook them or they become dry and stringy. In
a food processor blitz leek, garlic and chives until they are finely chopped. In a bowl mix together the potato, eggs, leek
mix and barra. Add breadcrumbs until mix is wet but
not falling apart, but not too dry either. Shape into balls, patties or
whatever shape you might like. Fry until golden. Serve with failsafe vegetables
such as cooked swede, mashed beans or peas when tolerated. – thanks
again to Michelle
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.
Tofu stir-fry
1 tbsp canola oil
300g firm tofu,
cubed
1 cup chopped leeks
(plus garlic to taste)
1 cup chopped
celery
1 cup chopped
carrots (moderate in salicylates)
1 tbsp chicken stock or water
1 tbsp 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.
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
Veggie Bake
1
cup self-raising flour (GF is OK)
5
eggs
1/2
cup canola oil
1
large potato, peeled and thinly scalloped (cut into postage stamp sized pieces)
2
cloves garlic, crushed
4
cups failsafe vegetables, finely sliced and chopped (eg
1 small zucchini grated, 1 spring onion, choko peeled
and grated, celery cut fine, cabbage cut fine, small tin asparagus if
tolerated, etc)
small quantity of cheese, grated, as a topping if
tolerated.
Preheat
oven to 160'C. Beat the first three ingredients into a smooth batter, stir in
all the vegetables thoroughly, pour into a 24cm glass pie dish. Smooth down and
top with grated cheese. Bake for 90 minutes, slice and serve. Great with salad and rice or bread. Keeps well and even
better the next day. Serves 6.
Vegetarian Casserole
As I was preparing
the Mince Casserole in Fed Up, 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’C in fan forced (180’C in conventional) for one hour.-
Benitta
Sweet things, biscuits, desserts
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
Anne’s
quick slice
Anne
says ‘this is the recipe I use whenever I need to take a plate’. We were very
grateful when Anne and the finB group gave me a
container of this slice as a gift after the Mansfield presentation in July!
It’s gluten-free but appeals to everyone.
60
g butter
1
tbsp golden syrup
½
cup sugar
1
egg
1
cup SR gluten-free flour
½
cup rice flour
Melt
butter and syrup together in microwave. Mix in sugar, then egg, fold in flours.
Pour into a well greased slice tin and bake for 10-12
minutes at 180 degrees C. – thanks to Anne
Apple muffins
Inspired by Kev and Pat’s gluten-free muffins in the USA, this recipe
uses wheat flour and is very easy. There is so little apple in each muffin you
can regard it as failsafe. Kev and Pat's recipe calls
for a mixture of gf flours including amaranth flour.
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.
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’C for 20-30 mins. These are wheat-free and have the
chewy texture and fruity taste of commercial bars. - Birgit
Birthday or Party 'cake'
3 Pavlova Magic
Eggs (or make pavlova bases from Failsafe 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
Birthday
bombe
Bombes
are desserts made of icecream or cream packed with
biscuits, cake or meringue in a mound shape and decorated, perfect for special
occasions.
3
pavlova magic eggs
600
ml cream
2
tbsp icing sugar
white marshmallows
decorations – ornaments, flowers etc
Mix
the pavlova magic as per the instructions and make
three 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 - if
amines are tolerated). Spread all over the mound of meringue and decorate with
the meringues and ornaments (for kids) or flowers and a bow around the base for
adults. – thanks to Jill
"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
Bombe Alaska
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.
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 tbsp 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
Butterscotch Pudding
'When I make it I
always make two and the kids get so excited!!' - Dawn
Pudding:
1 cup SR flour
3/4 cup sugar
1/2 teas salt
60g butter
1/2 cup milk
Sauce:
2 tbsp golden syrup
1 1/2 cup hot water
30g butter
Sift flour, sugar
and salt into bowl. Add melted butter and milk. combine
thoroughly. Pour into greased dish. Combine Sauce 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.
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
Caramel cakes
125 gms butter (Nuttelex)
1 cup brown sugar
2 eggs
1 tbsp 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
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
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.
Carob
custard cups
A
delicious failsafe alternative to chocolate YOGO
3
tbsp carob powder
4
tbsp cornflour
½
cup white sugar
800ml
milk, A2 milk, soymilk or ricemilk
Sift
the dry ingredients together then mix with 300ml of the milk. Heat the
remaining milk in a saucepan until it boils rapidly. Tip the carob mix into the
hot milk and stir with a whisk, continue stirring until the mixture thickens
(you must use a whisk otherwise lumps will form). Remove from heat and pour
into a bowl. Cover and chill overnight. Thanks to Sherri
Carob icecream
Simple
and yummy:
Mix
together 300ml cream, 300ml milk, ¼ cup of carob powder, ½ cup of caster sugar
and put in icecream maker - thanks to Rosemaree
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.
Country
pear cake
It’s
fresh pear season in late summer - in Australia. Bartlett (Williams) pears in
the shops may look hard and green but they ripen much more quickly than usual.
This deliciously moist pear cake, like carrot cake, can be decorated with
citric flavoured icing or cream cheese based frosting. It is dairy-free (unless
you frost with cream cheese!).
3
cups peeled and finely diced ripe Bartlett (Williams) pears
½
cup raw cashews, chopped (optional)
3
eggs
½
cup canola or rice bran oil
2
cups self-raising flour (or self-raising gluten-free
flour)
1
tsp sodium bicarbonate (2 tsp
if glutenfree)
1
cup sugar
Pre-heat oven to 180°C. Grease a square 20
cm tin. Prepare pears and cashews. Beat eggs until thick and beat in oil. Sift
dry ingredients together and combine with oil and eggs to a
stiff dough. Thoroughly fold in remaining ingredients. Bake 60 minutes,
10 minutes longer for gluten-free.
Creamed
rice
This
creamy old-fashioned dessert is delicious served hot or can be refrigerated in
individual serving containers as a snack.
500
ml milk, A2 milk, soymilk or ricemilk (optional: can
be low fat)
1½
tbsp sugar or to taste
½
tbsp maple syrup for flavour
1/3
cup medium grain white rice
Put
milk, sugar and maple syrup in a medium saucepan and bring to the boil,
stirring. Gradually add rice, stirring, then cover pan and simmer gently,
stirring occasionally for about 45 minutes. Serve hot topped with diced fresh
pear or store in the refrigerator.
Crunchy
chunky cashew biscuits with dairy-free gluten-free option
125g
butter (dairy-free option: Nuttelex) at room temp
1
cup caster sugar (or less to taste )
1
egg
1¼
cups SR flour (gf option: gluten-free SR flour)
2
tsp carob power (option: cocoa for people who
tolerate amines)
250g
raw cashews , roughly chopped (or not!)
Cream butter and sugar with electric mixer until light
and fluffy.
Add egg and mix until combined. Carefully stir in sifted flour and cocoa, then add cashews. Roll into balls and place on baking paper
lined trays (used 2 full ones). Cook in slow oven 160’C (or 150”C fan-forced ) for approx 18-20 mins.
Trust me, you will wish you’d made double quantity -¬ thanks to Lyndel.
Hint:
rice cakes spread with Original Nuttelex margarine
and put in the oven for 5-10 mins or so. They make bland food taste so
delicious. Eat whole or crush up in a bag and sprinkle with either salt or
icing sugar to make them taste like popcorn. – from
the email support groups
Delicious
eggless soy ice cream
2
tsp powdered agar agar
(from health food stores, not cheap)
3
cups soy milk
½
cup castor sugar
1/3
cup sunflower oil
1
tsp vanilla (optional)
2
tsp carob powder (or cocoa powder if ok with amines)
Combine
agar and 1 cup soy milk over medium heat stirring until dissolved and milk
begins to boil. Remove from heat and process with remaining ingredients in food
processor. Refrigerate until chilled then use an ice cream maker or the beat’n’freeze method – thanks to the failsafeeczema
group
Hint: birthday cake icing in a failsafe, but
exciting way - I
used a tea strainer to sprinkle icing sugar all over a failsafe carob cake. I
then dipped 2 different sized star cookie cutters in a bit of water and pressed
them into the cake. The water dissolved the icing sugar and left star shapes
all over the cake. You could do the same using a carob and icing sugar mix over
a light coloured cake. The result was an impressive looking effect that had the
kids wanting the star cake over the non-failsafe cake with green icing and
flowers I had made for his cousin who was also turning two!! thanks to Pippa (see photo and other party food suggestions in our Parties
Factsheet)
Dominic's Pop-Rocks
Similar to candied
popcorn, these are my kids favourite sweet treats - they share them with
friends at teeball and soccer and their friends love
them so my kids feel on top of the world, and not quite so 'different' for a
while. They are cheap to make and great
for parties - everyone can eat them! - Sheryl
2 cups water
1/2 cup regular
white sugar
1 to 2 tsp Nuttelex (butter)
1 packet of Sunrice Plain Rice Cakes, crumbledC:\Users\Howard\Documents\Howard Dengate\Personal2010-11\Sue
website\information\line1.gif
On low heat, put
the first three ingredients into a saucepan in the order listed above. DO NOT
STIR. Allow to come to a slow rolling boil.
At first, there will be lots of bubbles as the mixture boils, but after
5 to 10 minutes the bubbles will slow down or diminish - the butterscotch is
now starting to go through its final stages and you will need to watch it
carefully from here. While it is cooking, you can be crushing the rice cakes.
You don’t have to make these too small, as they will get smaller when being
stirred or shaken in the airtight container later. Allow the butterscotch
mixture to become golden. Turn off the heat but do not remove the pan from the
hotplate. Using a clean wooden spoon (plastic might melt!) stir the crushed ricecakes into the butterscotch. Mix well until all the
rice cake crumbs are covered - leaving the pan on the hotplate allows you the
time to mix everything without it starting to go hard too quickly. When
thoroughly mixed, pour the pop-rock mixture into a baking-paper lined slab tin
and spread out. When cool, break into pieces and store in an airtight
container.
Easiest
ever pear pie and ice-cream
Not
really a pie, you just mix together bits of home-cooked pastry, pears and icecream.
4
pears, cored, peeled and chopped; or chopped, warmed canned pears
50g
sugar
Pastry
125g
caster sugar
1
egg
250g
flour
50g
cornflour
½
teaspoon baking powder
Pinch
salt
200g
soft butter or Nuttelex
Failsafe
icecream
To
cook the pears, put them in a pan with a splash of water. Add sugar and cook
really gently with lid until soft but still holding shape. Set aside to cool.
To make the pastry, cream butter and sugar, then beat in the egg. Add sifted
dry ingredients and mix together then drop it onto a baking tray, and roll out
the pastry to about 3mm thick. Put it into fridge to rest for 10 minutes, then
into the oven and bake at 180’C for 10-15min. minutes until golden brown. Allow
to cool and then break or crumble into small pieces. For gluten free, use gf pastry. Just before you eat, add cooked pear and pieces
of broken pastry to the ice cream and mix together. – adapted from http://www.abc.net.au/tv/cookandchef/txt/s2632106.htm
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 tbsp butter or nuttelex
1 egg (beaten)
3/4 cup brown sugar
1 1/2 cups GF SR
flour
Preheat oven to 180’C.
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
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. Obviously the flavoured versions
are not failsafe. 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
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
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.
Gluten-free carob cake
125 gms butter or Nuttelex
1½ cups sugar
1 cup water
2 tbsp 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
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.
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
Gooey
Caramel Slice
An
easy and delicious slice – not healthy, but hey, it’s for Christmas. You can
make it gluten-free by using the base from the Failsafe Cookbook.
1
packet McVities Hobnobs biscuits
1
can (400g) sweetened condensed milk
1¼
cups Nestle white melts
Break
the hobnobs into small crumbs. Add sweetened condensed milk and white melts
(whole is ok). Mix well. Pour into a buttered slice tray app 18cm x
28cm. Bake for 30 mins at 350°C - thanks
to Sherri.
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’C. 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 ingredients 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.
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.
Honeycomb
slice (contains dairy and wheat)
An easy recipe for special occasions.
1
tin of condensed milk
600
ml thickened cream
300g
honeycomb (eg from www.carobana.com.au)
2
packs of Arnott's Milk Coffee biscuits (because they don't have added flavour,
most others do)
Whip
the cream. Chop the honeycomb into small pieces. Fold the condensed milk and
honeycomb in with whipped cream. Place baking paper in a lamington tray and
line with one layer of biscuits. Pour mixture over biscuits. Then top with
another layer of biscuits.
Place
in freezer overnight. Then just cut to serve - thanks to Sherri.
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 in the Failsafe Cookbook.
'Lemon' meringue pie version 2 (contains dairy foods, no sulphites)
prepared failsafe crust, see Failsafe 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.
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’ C (390’ F) or 180’C (350’ 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
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). There's a gluten-free version of this recipe in Failsafe
Cookbook.
Magic jelly
½ cup sugar
dissolved in ½ cup warm water
½ tsp 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
Mango parfait (moderate in
salicylates, also contains amines)
½ cup fresh mango
cubes 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.
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
Marshmallows
3 tbspn 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.
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)
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
Nell’s cake
(with egg-free option)
Named
after a little old lady called Nell, this incredibly simple recipe also works
well with ‘No Egg’ substitute. Nicole says ‘we take this to Scouts for the end
of term celebrations, there are never any left over, and some of the mothers
wonder why their coloured creations don't get eaten!’
1½
cups self raising flour
1
cup caster sugar
2
large eggs or ‘No Egg’ substitute
1
cup cream
½
tsp vanilla essence (if tolerated)
icing sugar to sprinkle
With
electric beater, beat eggs/’No Egg’ and sugar until dissolved. Mix in cream gently (with a wooden spoon),
then add vanilla. Fold in flour. Line cake tin with baking paper as the cake
tends to stick (because of the No Egg), or alternatively make individual cakes
using muffin/patty cake cases. Cook in 160°C oven for approximately 35 minutes
(if 8" cake), watch for light golden colour, test with skewer. Once cooled
dust cake with icing sugar. This cake will fall a little after cooking, but
will still taste delicious. – thanks to Nicole
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
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 this crumble mixture over
pears and cook in moderate oven for around 15 minutes. Serve. - Julie
(discussion group)
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
Poached
tamarillos in syrup
A
good source of Vitamin C and A, tamarillos are rated as moderate in salicylates,
no amines.
4
tamarillos
1
cup sugar
1
cup water
Dip
each tamarillo into boiling water for 1 minutes, then
the skin should be easily peeled off. Boil sugar and water and slip in sliced
tamarillos for about 3 minutes. Serve as a topping over failsafe custard,
yoghurt or icecream.
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
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
Pumpkin Pie (butternut is moderate
in salicylates, others are high)
Sweet short pastry:
1.5 cups self-raising flour, 2 tbsp
sugar, 4 tbsp butter.
Peel and steam
enough pumpkin for four people.
Filling: 6 tbspn sugar, 2 tsp
citric acid, 2 tbspn cornflour.
Rub butter into
flour and sugar, mix to a firm dough with minimum water. Roll into 24 cm
(10") pie dish, bake 15 min at 220'C, cool. Mash filling thoroughly into
steamed pumpkin. Pour into baked pie crust, bake a
further 15 min at 220'C. Delicious with cream, yoghurt or icecream
if tolerated.- Howard
Quick Carob
Fudge
A nice gift or for a special occasion.
2
cups sugar
1/2
cup milk
1
tbsp golden syrup
1
tbsp carob powder (or unflavoured cocoa if amines ok)
1
tsp butter
Before
beginning get everything ready - this is a time
sensitive recipe. Grease a cake/loaf tin or small baking tray. Clear the sink
and get a hand-beater ready. Mix all ingredients in a medium saucepan and place
over a low-medium heat. Stir until boiling. Boil for 6 minutes - keep at a
rolling boil, but not boiling over. Take off heat and place saucepan in sink
(the lower height helps). Beat until it starts to thicken. This fudge goes from
thickening to too far very quickly. The more beating it gets the better it is.
Pour or scoop the almost set fudge into the tray. When set,
cut into squares. A hot knife helps.
Optional:
Push raw cashews into almost set fudge. Use an electric hand mixer to make the
process painless - but watch the thickening. - thanks
to Melissa L (adapted from a recipezaar posting).
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
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
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
Rice pudding
Popular in many
countries in the world, individual containers of rice pudding are sold at
takeaway street stalls in Egypt.
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.
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
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
Siena Easter Cake
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 Siena. The savarin version contains vanilla instead of liqueur/whisky
and butter instead of lard. If made with lard, the cake has a special coarse
consistency.
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’C (with fan) cook for 10 min
(or until brown) then reduce temperature to 155’C (with fan) for another 25
minutes. Cool in tin. Buon appetito! - grazie to Helen
from Siena, Italy
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
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’F
(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)
Tiramisu
One
of the most popular restaurant desserts of all times, tiramisu makes a good
treat for festive season celebrations. Basically a layer cake of coffee-soaked
sponge and chocolate custard, the name tiramisu roughly translates from the
Italian as ‘pick-me-up’ due to the caffeine. Failsafers
can use decaf and carob instead, and it can even be dairy and gluten-free -
it’s still delicious!
1
failsafe sponge cake eg Cornflour sponge (p242
Failsafe Cookbook) or Classic sponge (p288 Fed Up) – these make 2 sponge cakes,
freeze one for later use.
1/3
tbsp decaffeinated dried coffee
1/3
cup water
1-2
tbsp whiskey to taste (optional)
500ml
failsafe custard eg Narni’s
custard (p153 Failsafe Cookbook, p283 Fed Up) or Pauls Vanilla Custard
2
tbsp sugar
2
tbsp carob powder, sieved
Cut
sponge cake into 2cm cubes and place half in a large glass bowl. Dissolve
coffee in water and stir in whiskey, drizzle half over sponge cubes. Stir extra
sugar and carob powder into custard until dissolved and pour half over sponge
cubes. Repeat a second layer. Allow to stand in refrigerator for at least 6
hours to develop flavour.
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
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
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 (Perth failsafe support group).
Yummy
biscuits
250g
softened butter
1/2
cup caster sugar (or less to taste)
1
tin condensed milk
5
cups self raising GF or wheat flour
Beat
butter and sugar until soft and creamy. Add condensed milk and beat until
smooth, then add flour. Cut into shapes and place on a greased baking tray.
Bake in a moderate oven until golden, about 10 minutes for soft, 15 minutes for
crunchy – thanks to Marg
![]()
Other recipes and hints (eg bread, mayonnaise)
Hints
·
For
quick chicken nuggets with a batter-like texture: slice chicken breast fillets,
coat with flour, dip in beaten egg and shallow fry, thanks to Cameron
·
Brussels
sprout puree (made with butter and/or cream, Failsafe Cookbook) traditionally
served on roasts in England can be a huge success even with sprout haters.
·
Bombe
Alaska (Failsafe Cookbook) makes an entertaining pudding for a hot Australian
Christmas.
·
Failsafe
Nachos Cook
lamb mince in a pot with sea salt and pureed failsafe veges
until just cooked and combined well (swede goes particularly well). Serve in a
bowl with some plain Kettle chips for dipping.
·
Mini
crumpets A
variation for the Rice Hoppers recipe on page 237 of the new Failsafe Cookbook
(reader comment: ”I've just made my first rice hopper and eaten it a few
minutes ago - what a treat to find a bread substitute that tastes fantastic”.):
make mini crumpets by pouring the batter into egg rings, ideal for fingerfood or lunchboxes, served either plain or with a
smear of hummous or pear
jam. The batter can be frozen or stored in the refrigerator between use, but works best at room temperature. Some extra hints for
that recipe: warm water for mixing with yeast should be blood heat (when you
dip your finger in, it feels neither hot nor cold); although the recipe says
let stand 6 hours, you can get away with less than that if standing in a warm place.
·
Pear jam This is
the season (March/ April) for fresh ripe pears in the southern hemisphere.
Howard bought 7 kg of fresh pears (your supermarket will provide a box) for
about $2.70 per kg, we had a working bee to peel and chop them, and ended up
with 3.5 kg of useable pears that will provide a year's supply of pear jam for us.
·
For
a failsafe air freshener, you can mix some vanilla essence with water in a
spray bottle. – thanks to Kyria
·
Instead
of peanut butter you can use chickpea butter made from steamed chickpea power,
brown sugar, water, salt and canola oil, recipe by Fiona Carter and steamed
chick pea powder from www.designerphysique.com.au
·
Rolled
oats good value for money: a Canadian ‘Porridge for Parkinsons’
party fed 200 people on $10.81 worth of steel cut oats, http://www.porridgeforparkinsons.com/recipes.html
·
The
real cost of an item is your net hourly rate after taxes and minus expenses
such as childcare. Using this value, a Simple Savings member calculated that
she would have to work for three hours to pay for a takeaway meal. ‘My husband
loves KFC but I am no longer an easy pushover’ she wrote. Thanks to www.simplesavings.com.au
·
Sausage
Sizzles and School Fetes: two tips from the SAFE Newsletter, thanks Kathleen,
Jenny & Marianne www.additiveeducation.com.au
- Organise an 'Additive Free Option' when there's a sausage sizzle at your
school! Send a note home with a slip to be returned with the money prior to the
day. Some schools organise it this way already, to minimise wastage. One school
that offered this was amazed by the number of families that were happy to pay an
extra $1 for an additive free sausage in bread. Their local Brumby's supplied
bread at no cost, which was spread with Nuttelex and
topped with a FAILSAFE sausage. See http://www.honestbeef.com.au/
for preservative free sausages, if
you've not got your local butcher trained up yet! And at school fetes, fairy
floss can be made without the pink colouring. It still tastes exactly the same
so it's a perfect Additive Free treat. Ask the Fairy Floss Machine hire company
to ensure it's cleaned to remove all traces of pink. I've done this before
(called it SNOW) and made just as much money as a pink floss stall and also
used it as an opportunity to hand out information to the community too.
·
BBQ
choko: cook choko
quartered, peeled, with some salt and oil in foil on the bbq
(Ihad never eaten choko
before, I LIKE it!)- thanks to Petra
·
One-minute
omelette: break egg into a mug or bowl and beat well, pour into a well oiled saucer, microwave on high for one minute or
until set. Good in sandwiches, wraps, foldies – thanks
to Jill
·
Potato
pizza base - peel potatoes thickly and boil until just cooked but still firm.
Cut into slices and press into a well oiled pizza
pan, cover with topping, bake as usual.
·
Bunny
'n' Beans - wild rabbit is organic, lean, failsafe meat, but can be expensive.
You can increase nutrition and lower the price by adding equal quantities of
cooked kidney beans to make your rabbit meal go further (see Failsafe Cookbook
page 89)
·
Thank
you for the magic cordial recipe - the kids love it! I add a small teaspoon of
beetroot juice in the 2 litre bottle of diluted cordial and the boys say it
looks just like the ‘bad stuff’!! - thanks to Heidi
·
Just
thought I'd let you know that I finally got around to cooking Chickadamias from your cookbook - except I left out the
garlic and added a bit of sunflower oil. I don’t like the smell of cooking
chickpeas but once they are done, that smell is gone and they taste great! –
Leah
·
Failsafe
breadcrumbs: for breadcrumbs we just break up and food process frozen slices of
bread, usually the left-over crusts. We use Brumby's, Bakers Delight or other
failsafe bread of course – thanks to Amy.
·
Breadcrumbs:
I take frozen failsafe bread rolls out of the freezer and grate them for fresh
bread crumbs. My local Brumbys store also made up a
couple of bags of fresh breadcrumbs for me for $1.00 each. – thanks to Helen M
·
Quick
Carob spread: the quickest ever spread for sandwiches: butter bread, sprinkle
over carob powder and add top slice of bread. For toast, spread with a knife
until butter and carob are mixed. For a low fat version of this spread, mix 2 tbsp carob powder with an equal quantity of milk until
reaching the consistency of icing then spread straight onto unbuttered bread -
thanks to Leah, NSW
·
Maple
slushie - some school canteens will sell plain
slushies (ie no syrup) if you ask - send a small
plastic vial of maple syrup to add to the slushie (or
supply the school with a bottle). My 6yo is happy with this - thanks to Neola
·
Failsafe
sports drink (for those who can tolerate dairy). Skimmed milk has been shown to
be more effective than Gatorade type drinks for post exercise recovery, more
details at http://www.nutraingredients.com/Research/Skimmed-milk-better-than-isotonics-for-post-sport-rehydration
·
Party
hints: – see our new Failsafe Parties factsheet http://www.fedupwithfoodadditives.info/factsheets/Factbirthday.htm
·
'Dairy
free' yoghurt alternative for little ones add 1/2 teaspoon of guar gum to 1/2
cup of rice milk. My son has never had yoghurt so he doesn't know that his
version is any different to his sister’s as it looks the same. I put both of
them in the same containers so his doesn't look different. [caution: as with
other vegetable gums, guar gum can have a laxative effect in some people] – thanks to Pippa.
·
Lunchbox
Mini Pies - I have found over last few months of elimination that my girls
really dislike failsafe mince if put on top of pasta. However they love it when
I make mini pies in a muffin tray .Pastry for bottom, fill with failsafe mince
with cabbage in it or sliced beans (if wanting to get more vegies into them)
and then top it with mash potato. They love these and take them as leftovers to
school (especially on the day the other kids are able to order their lunch).
Also the muffin tray size are just right for a child.
– thanks to Nic.
·
Poko cake ‘Has anyone tried the Poko cake recipe from the Failsafe cook book? I’ve just
made it and it is absolutely beautiful. Who would have thought that a
combination of cashews, chokos and pear would ever
work, but it truly does!’ – thanks to the failsafeeczema
group
·
Eggfree pancakes for people who are allergic
to eggs but can tolerate amines, you can use 2 ripe bananas instead of eggs,
combine with SR flour then stir in milk or milk substitute until you have a
good pouring consistency - thanks to Nicole
Anne's satay sauce
This mock-peanut
sauce goes well with chicken satay and rice.
1 tbsp butter
1 clove garlic,
crushed
salt to taste
1 tbsp golden syrup
2 tbsp cashew paste
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
Buttermilk
scones
Buttermilk
is lower in fat and higher in nutrients than regular milk, because the fat has
been used to make butter while many of the nutrients, including potassium,
vitamin B12, calcium, and riboflavin, have been
drained off in the buttermilk.
225g
self raising flour
pinch of salt
55g
butter
1
tbsp caster sugar
150ml
buttermilk or milk
extra milk for glaze
Preheat
oven to 220’C. Mix together flour and salt and rub in the butter with your
fingers. Stir in the sugar and then the milk to get a soft
dough. Turn on to a floured work surface, knead very lightly and roll out or
pat to a thickness of about 2 cm. Use a 5cm cutter to stamp out rounds and
place on a lightly greased baking sheet. Brush the tops of the scones with a
little milk. Bake for 12-15 minutes until golden. Serve while still warm with
butter and pear jam or golden syrup.
Campers
Dream icecream balls
Great
fun for the whole family and you can make whatever type of failsafe flavor you like. Fill one side with ice and salt and the
tube with milk, sugar and vanilla or whatever. Pop the lids on to seal it up
and roll it round on the floor until it’s ice cream. Takes about 30 min. Here's the link and they deliver to
Australia (we have two):
-
thanks to Michelle
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
Chocolate icypoles
1/2 cup sugar
1 tbsp 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)
Chokos with Homemade butter
This
is the season for fresh, ripe chokos in Australia –
we bought a bagful from a nearby home gardener at a cost of 3 for 10 cents. Homemade
butter (see other recipe). Peel and quarter chokoes
thickly, removing all the fibrous strips around the seed. Steam until soft,
then drain and toss quickly in the warm saucepan with a little butter. Serve
hot or cold.
Creamy
mayonnaise
Mayonnaise
is traditionally made with raw eggs but due to salmonella risk in overcrowded
battery chickens, Australian regulators now recommend cooking eggs for safety.
This delicious recipe should keep for up to a week in the fridge.
2
tbsp sugar
2
tsp butter
½
tsp salt
2
tbsp cornflour
½
cup milk
1
egg, beaten
½
tsp citric acid
Place
sugar, butter and salt in saucepan, melt over low heat. Remove from heat and
stir in cornflour dissolved in a little milk. Return to heat and gradually add
egg that has been beaten into the rest of the milk, stirring all the time. Add
citric acid and continue stirring until the mixture thickens – thanks to Anne
Dr Dengate’s UGF (Ultimate Gluten-Free) bread
RPA
has recently approved quinoa. For years Howard has
worked to get a loaf that is as good as wheat bread: crusty, delicious, doesn’t
crumble or stale, toasts well and is nutritious. Here it is – let me know what
you think.
2.5
cups quinoa flour (300g)
2/3
cup arrowroot (90g)
2/3
cup cornflour from corn (90g)
1
tbsp sugar
½
tsp salt to taste
3
tsp guar gum
2
tsp dried yeast
2
cups water (500mls)
Mix
very well for 3 minutes, using a strong mixer if you have one since the dough
is very sticky. Scrape into a well-greased bread tin, smooth top with spatula,
cover with a tea towel and allow to rise in a warm
place for 1 hour – it should double in volume. Place in preheated oven at 200°C
(390°F) for 30-35 minutes (fan forced). Turn out and cover with a tea towel to
cool. Makes 870g loaf.
Easy
chicken stock
Bones
can be rich in minerals such as calcium, magnesium, phosphorus, and to a lesser
extent potassium, silicon and other trace minerals. Stock made from bones (bone
broth) is now considered to be a high quality multi-mineral and protein
supplement. See http://www.townsendletter.com/FebMarch2005/broth0205.htm.
Preferably use organic or free-range chicken which will have stronger better
quality bones.
fresh or frozen chicken necks and/or wings (or
left over chicken carcass from roast)
cold water
pinch of citric acid (now listed as moderate ...
so optional or only use a little)
1
cup chopped celery and shallots
optional: small piece of carrot if not on strict diet
Put
chicken necks and/or wings in a small saucepan with other ingredients. Add
enough cold water to cover bones. Put saucepan on stove on low heat and slowly
bring to the boil, reduce heat and simmer until it smells good - e.g.1-2 hours
or more (longer if starting with raw meat but be aware that long cooking may
develop too many amines). Optional, you can cook the raw chicken necks in the
microwave first. If using raw meat you may need to skim off the scum after the
first hour. When cooked, strain into another container and discard the bones.
Cool in fridge and skim off fat when it hardens. Store stock in refrigerator (5
days) or freezer (months). You can use this stock in vegetable soups, with
noodles (e.g. Fantastic rice noodles), over pot roasts and in other recipes
calling for stock.
Failsafe Baileys (for the over 18s) contains dairy
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
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
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.
Failsafe
sports drink 1
According
to the DAA (Dietitians Association of Australia),
studies show that flavoured sports drinks with added carbohydrate and sodium
assist in preventing dehydration, particularly for high physical activity or in
hot conditions. To avoid nasty additives, you can make your own sports drink.
For more information and how often to drink, see http://www.nutritionaustralia.org/food_facts/faq/sports_drinks_faq.asp.
For
rehydration
I
litre water
2-4
tbsp sugar, glucose or similar such as Polycose
¼
tsp salt
PLUS
for flavour
1
tbsp sugar
½
tsp citric acid or to taste
Failsafe
sports drink 2 Home-made “staminade” recipe from WHO
Rehydration
drinks and sports drinks replace fluids and electrolytes. This is useful for
extreme athletes who sweat a lot each day due to hours of hard exercise in a
hot environment such as this failsafer: ‘My husband
who is food intolerant finds our home made "staminade"
helpful. He works outside in the Darwin heat and under hot engines and
excessive sweating and heat exhaustion can be a problem. He sips this between
drinking lots of plain water throughout the day and feels better for it’.
1
tsp salt
10
tsp sugar
1
litre drinking water
Most
people who exercise for less than an hour don't need sports drinks. Warning:
Adult sports drinks should not be used for babies and young children. Children
with diarrhoea need rehydration drinks designed for children. – thanks to Donna from the failsafeNT
group. See also http://www.abc.net.au/science/articles/2009/06/09/2593413.htm
Failsafe trail mix
Dried pears (see Shopping list)
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.
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 tsp salt
2 tsp yeast
Wet ingredients:
300 ml lukewarm
water (at blood heat, not hot)
2 tbsp 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 gluten-free loaves, slices really
thin for sandwiches, and makes good toast. Freezes well
(slice before freezing). - Margie
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.
Homemade
butter
You
can use this recipe to make additive-free butter in countries where commercial
butter contains annatto (160b) colouring. It’s fun to show children where
butter comes from, and there’s an option of shaking the cream with a marble in
a jar. This butter tastes so much better than commercial butters that we like
to eat it without toppings.
1-2 cups (1/3 litre) of heavy whipping cream or double
cream, preferably without carrageenan or other stabilisers.
Pour
cream into food processor bowl until the bowl is about one quarter to one half
full. If the cream has been refrigerated, for best results wait until it warms
to about 15°C (60°F) but this in not essential. Process until it suddenly
changes from firm whipped cream to a lump of yellowish butter in watery
buttermilk. Drain off the buttermilk and set aside. The butter has a mild,
fresh flavour and can be eaten now or, to make it last better, you can rinse it
repeatedly in the processor with half cups of icy water. Finally, place in a
chilled bowl and work the water out with a potato masher, add several pinches
of salt if you want before smoothing out into a container and storing in the
refrigerator. For more details and photos of the various stages, see
http://webexhibits.org/butter/doityourself.html. This process makes about half
as much butter as the amount of cream you started with, plus highly nutritious
buttermilk. You can drink the buttermilk or use it in recipes like Buttermilk
scones.
Homemade
Donuts
With
the Ronson home donut maker, failsafe children can
have a treat like everyone else - fresh donuts to share when their friends come
to visit. The basic donut mix is failsafe, and fresh, hot donuts can be dusted
with caster sugar instead of cinnamon. Shop around as prices vary, and don’t
forget E-Bay - thanks to Anne and other members of finB
Homemade
flour tortillas
A
surefire way of getting my 2 boys (age 5 and 3.5) to
eat a meal is to wrap it in a tortilla. I was dismayed at the number of additives
in our favourite brand so now we make our own and my boys love helping.
3
cups of plain flour
1
tsp salt
1/3
cup failsafe oil eg canola
1
cup of warm water
I
make up the dough in the breadmaker and then cut,
roll and cook but you can make it without a breadmaker.
Sift the dry ingredients into a large bowl. Make a well in the centre, add the
oil and water, and mix with a fork or blunt knife until a soft dough forms.
Transfer to a floured board and knead for five minutes until smooth. Put in a
clean bowl, cover and stand in a warm place for an hour. Divide the dough into
12 pieces and roll each out into a 20cm circle – this might take practice. Heat
frypan over medium heat and dry cook tortilla for one minute each side, pushing
down gently if it puffs up a bit. Stack on a plate and serve immediately or
allow to cool, stack, wrap in foil, then freeze. Can be
reheated in microwave or pan. - thanks to Anne
Lentil spread
1/2 cup red lentils
2 roughly chopped
garlic cloves (more if you're a garlic lover)
1 tbsp butter or nuttelex
1-2 tbsp 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
Maple
Butter
For
commercial maple butter, see Shopping list - or you can make your own.
1/2
cup butter, softened
Pinch
of salt
1/4
cup pure maple syrup
Place
butter and salt in the food processor and process until the mixture is light
and fluffy. Slowly add maple syrup through the feed tube of the food processor
while beating constantly to prevent separation. Continue processing until the
syrup is thoroughly mixed through. Store in the refrigerator
in a covered container for up to 3 weeks. Thanks to Lyn and Lesley
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
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 US
where a high percentage of raw eggs are infected with salmonella.) - Robin
Near-Beer
Bread
An
adaptation of an easy beer bread recipe by a failsafe university student
3
cups self-raising flour
3
tablespoons white sugar
1
(12-ounce) can of beer (or 375mls soda water)
1
tbsp Cornwall’s malt extract (optional)
Preheat
oven to 190°C. Lightly grease or spray a bread loaf pan with nonstick cooking spray. Combine all ingredients, mixing
well. Pour into prepared pan and bake for 1 hour. The malt extract will give it
a similar flavour to beer, otherwise it will be soda
bread. – thanks to Tom
Pear bread
In
Australia, March is the best time of year to buy fresh ripe pears (late summer
through autumn) for eating and cooking.
3
cups plain flour, gluten-free works well too
½
tsp baking powder
1
tsp sodium bicarbonate (baking soda)
1
tsp salt to taste
3/4
cup vegetable oil
3
eggs
2
cups white sugar
2
cups peeled mashed pears (about 4 medium pears)
Preheat
oven to 165°C. Combine flour, baking powder, baking soda, and salt in a large
mixing bowl. In a separate bowl combine the oil, eggs, sugar and pears. Make a well in the centre of the dry
ingredients, pour in liquid, mix well. Spoon batter
into two greased and floured 8x5x3 inch loaf pans. Bake for 75-90 minutes,
testing it’s done. Cool on wire rack before removing from the loaf pans. Great
toasted in a sandwich press and served with butter! – thanks
to Tamara.
Pear
Roll-Ups / Fruit Leathers
This
recipe results in roll-ups that taste remarkably like the commercial versions.
Remember that during your strict elimination diet you are limited to 2 fresh
ripe peeled pears - or equivalent - per day.
6-12
medium ripe pears, peeled and quartered
½
tsp ascorbic acid (Vitamin C) to reduce browning
(optional)
Preheat
oven to 75-100°C and line one baking tray with baking paper for every 6 pears.
Puree pears and Vitamin C with blender, spread smoothly and evenly on the
trays, smoothing with a spatula. Dry in oven for about 4 hours, cool and cut up
with scissors or knife. Store in container, separate sheets
with baking paper. They can also be stored in the fridge or freezer! – thanks to Monica from the Forster NSW group
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.
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.
Purple
ketchup
2 large tins pears in syrup
200 g brown sugar
2 tsp salt
4 tsp citric acid
6 cloves garlic, crushed
the white part of a leek,
chopped (around 150g)
100 g chopped celery
150 g chopped purple cabbage.
Drain and dice pears.
Boil syrup from tins until reduced by half.
Add all other ingredients and boil for a further 15 minutes. Puree and
place into containers for freezing or sterilised jars for use in the next few
weeks – thanks to Eleanor.
Quick
hollandaise sauce
Goes
well with many failsafe meals (like microwave vegetables, pasta, and the Veggie
Bake) but does contain butter, egg and dairy.
1
tbsp failsafe butter
300ml
milk
1
egg
1
tbsp cornflour
1
tsp citric acid dissolved in 20mls water
Melt
butter in a glass jug with 30 secs in microwave
(1100W). Add milk, egg and cornflour and beat well. Microwave for 1.5 minutes,
whisk, microwave again in 30 second bursts and whisk after each burst until
thickened. Add citric, stirring all the time. Can be reheated
after storing in fridge.
Quick processor scones
3 cups SR flour
1½ tbsp 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.
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.
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
Soy yoghurt
1/4 cup boiling
water
3 tsp 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
Vegemite
Substitute
A
mother wrote "I have recently started reading your website as my 11 month
old son still doesn't sleep through the night.
I started to think that it was something that he was eating. I was
pretty lucky that the first 2 things I took out of his diet, Vegemite and
margarine, have helped dramatically."
Vegemite
and similar spreads are very high in salicylates, amines and glutamates. This
nutritious and tasty recipe for was developed by a mother of 5 who says: ‘the
kids love it and eat it all up the day it is made’.
500g
minced beef
500g
assorted failsafe vegetables
water as needed
salt to taste
Put
meat and vegetables in a pot just covered with water, bring to the boil and
simmer until cooked. Add salt to taste and blend until smooth. Eat on the day
of cooking or freeze in small containers or icecube
trays) and use the day it is thawed. Can also be used with pasta or as a pizza
topping – thanks to Jane, WA
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