Recipes

These are all the recipes from past Failsafe Newsletters. Thanks to all those who provided them - I have acknowledged you where I have kept records and apologise to those who are not acknowledged - please let me know!

Don't forget there is a great collection of tested recipes in the Failsafe Cookbook!

L = lunches and snacks M = main meals

S = sweet things, biscuits, desserts Z = other recipes, bread, mayonnaise

As a support and companion to the DVD “Fed Up with Children’s Behaviour”, free downloadable pdf file:

update September 2006 (Failsafe Newsletter 49) New entries in red.

L	Andra's Chicken Noodle Soup	This noodle soup makes a great one-pot dinner when served with garlic rolls. 3 tblspns canola oil 2 cups chopped cabbage 4 stalks chopped celery 1 chopped leek 1 small carrot (optional) 2 litres water 2 cubed chicken breasts (uncooked) 2 cups chopped green beans 250g packet of 'Fantastic' rice noodles or equivalent salt to taste Gently stir-fry cabbage, celery, leek and carrot in oil. Add water and simmer 30-40 mins. Add chicken and beans and simmer 5 mins, then add rice noodles and simmer 10 mins. Serve with garlic rolls. - Andra in Alice Springs
L	Bubble & squeak	Mix leftover mashed potato and leftover cabbage together. Fry in oil on both sides until brown. Top with chopped chives or parsley. - traditional
L	Chicken noodle snack	1 packet Fantastic Long Life Noodles homemade chicken stock chopped cooked chicken Bring stock to the boil, add noodles and chopped chicken and simmer until noodles are cooked. This is a good substitute for 2-minute noodles. - Tania Cannons
L	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 tbspn chopped parsley. Heat oil in small pan and cook leek and garlic, stirring until leek is soft - about 5 mins. Boil, steam or microwave chokoes and potatoes separately until tender. Chokoes (with ¼ water) will take about 10 minutes on high in the microwave, 15 minutes steamed. Drain and puree chokoes with leek mixture in blender or processor. Drain potatoes and mash with butter. Combine both mixtures and push through sieve into a large bowl. Stir parsley through. Serves 4-6.
L	Choko wedges	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: 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.
L	Coleslaw	1 leek, sliced failsafe oil for sauteeing 3 sticks celery, finely sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel sprouts, sliced finely (disguises their flavour completely) Lightly sautee leek slices for a milder flavour. Combine all ingredients in a salad bowl. - Alison Hawthorne
L	Cook your own kidney beans	Did you know? Kidney beans are the least windy of any bean. 1 cup dried kidney beans 1/2 tsp salt 1 tsp light brown sugar Rinse beans and discard any broken bits. Cover well with water and soak in fridge at least overnight and up to three days. The longer the soaking time, the shorter the cooking time. Drain, cover well with fresh water, add salt and sugar, bring to the boil, reduce heat and simmer until tender - up to one hour. Leftovers freeze well.
L	Crunchy potatoes	This traditional Danish recipe makes a quick and easy snack. 4 medium potatoes, peeled and sliced into rounds the thickness of chips 2 tablespoon canola oil 2 tbspn sugar OR 2 tbspn chopped shallots (optional) Microwave or steam potatoes. Heat oil in a heavy-based pan and add shallots or sugar when hot. Stir until shallots are cooked or sugar is dissolved then add potatoes and stir and turn until browned on both sides. Sprinkle with sea-salt if liked. Serves 4.
L	Five-minute porridge	1/2 cup rolled oats (regular is best but quick cook are also good) per person 1 cup water per person Place oats in a small saucepan with cold water and bring to the boil. Stir briefly until mixture thickens. Serve with light brown sugar and A2 milk; or pear and yoghurt; or sliced bananas (contain amines, not suitable for your strict elimination diet) or stewed rhubarb (contain moderate salicylates, not suitable for your strict elimination diet).
L	Fluff marshmallow spread	Fluff is a failsafe marshmallow spread, ingredients: glucose syrup, sugar, dried egg white and artificial flavour (vanillin) in the spreads section of Coles supermarkets, in a glass jar with a red lid. The website for recipes is: http://www.marshmallowfluff.com/ This product is limited for people who react to sulphites (glucose syrup) and salicylates (vanillin). Thanks to Ingrid Boyle
L	Garlic toast	2 slices bread, rye bread, rice bread butter or Nuttelex 1 clove garlic Toast bread slices in toaster. Spread with butter. Cut garlic clove in half and rub cut side on buttered toast for a quick snack.
L	Herbed scrambled eggs	Eggs are a perfect package of vitamins, and the quickest meal ever. 3 eggs knob of pure butter or Nuttelex splash of milk (or organic cream for special occasions) salt to taste fresh chives, chopped 2 slices sandwich or cob loaf bread, toasted Beat eggs with milk and add salt. Gently melt the butter in a pan and stir in the eggs, stirring constantly until the eggs are nearly set, sprinkle chives. To serve, spoon the scrambled eggs onto toast. Serves 1-2.
L	Howard’s bean spread	Use red kidney beans from a can or soak dried beans overnight, pressure-cook 12 mins or simmer for 60 mins. Drain. 1 cup cooked red kidney beans 2 tsp failsafe oil pinch salt ¼ tsp citric acid crushed clove of garlic optional 2 tblspn water Mix in blender to a thick paste, keep in fridge. Great in sandwiches, wraps, as a dip, and on pizza.
L	Jaffle pies	1 frozen slice of Pampas Butter Puff Pastry, cut into 4 & about 1 cup of filling Filling suggestions: minced beef or chicken stir fried with shallots and thickened with cornflour see Fed Up p248 1 egg, beaten with chopped chives - this turns out like a quiche Sunday roast - slices of leftover lamb or chicken with slices of leftover roast potatoes Cut pastry sheet into 4 pieces. Lie one piece on each of two hot jaffle pots. As soon as pastry starts to thaw, put 1/2 of filling on each sheet. Cover with top sheet. Close but do not clamp shut and time for 5 minutes. Makes two jaffles.
L	Oriental 2 minute noodles	1 packet of colour-free, flavour-free noodles 1/2 tsp sugar drizzle golden syrup cream cheese (or grated mozzarella cheese if tolerated, moderate-high in amines) Cook noodles according to instructions on packet. Drain noodles and stir in toppings to melt while hot. Serves one. - thanks to Elly Staude
L	PBJ The failsafe equivalent of the American PBJ (peanut butter and jelly) sandwich.	2 slices failsafe bread or 2 plain rice cakes home-made failsafe cashew butter or Freedom Foods soy butter Birgit's home-made pear jam Make into a sandwich. This travels and keeps well. - Thanks to 16 year old Daniel from New York whom I met on the Larapinta Trail for this inspiration, it became my favourite gluten-free dairy-free failsafe trail food.
L	Popples (dairy free, gluten free)	These are sweeter than ordinary rice bubbles but do have a kind of commercial taste which I feel our gf kids are often deprived of. They have the thumbs up by our hungry teenager. He likes them as a dry snack rather than with milk on. 1 x 150g packet of plain puffed cereal (eg rice, millet etc) 1 cup sugar 1/4 cup syrup (golden, rice or maple) 1/4 cup failsafe oil 1/2 teaspoon salt 1/4 cup water Pre-heat oven to 180C. Place puffed cereal in baking dish. Make syrup mixture with sugar, syrup, oil, salt and water, boiling 2-3 minutes (brings mixture to very soft toffee state). Pour syrup mixture over puffed cereal and mix till evenly coated. Place in oven for approximately 5 minutes, stirring cereal at least once during that time. Take care not to burn; it's done when the mixture just starts to brown very slightly. - thanks to Robin Fisher.
L	Potato patties	4 -5 cooked, chilled potatoes, grated 2 tbspn finely chopped shallots 1 tsp salt ¼ cup flour ¼ cup milk or soymilk 2 tbspn canola oil Set frypan to 150° and heat oil. Mix potatoes with shallots, salt, flour and milk. Shape into about 8 patties. Fry in oil on each side until brown. Drain on kitchen paper and serve with pear ketchup.
L	Princess bread	For parties, this is an alternative to fairy bread 2 drops of cochineal with one cup of sugar in jar with lid, toss until all sugar is coloured, spread on buttered bread - thanks to Kylie Dallow.
L	Quick lunchbox biscuit	2 arrowroot biscuits one marshmallow white icing Place marshmallow on 1 biscuit and microwave for about 10 sec (keep an eye on it though). Place other arrowroot on top, squashing marshmallow between the two. Ice top biscuit with white icing. I sometimes put a face on in carob. My daughter is happy to have one of these at morning recess when all the other kids have cream biscuits. - Janelle Spicer
L	Quick processor scones	3 cups SR flour 1½ tbspn butter or Nuttelex water Place flour and butter in the food processor and process until blended. Add water slowly until dough sticks together in a soft, wet clump. Knead briefly and roll out on a floured board. Cut into scone shapes with scone cutters, novelty shapes or the bottom of a drinking glass, and bake in a hot oven for 8-10 minutes. These freeze well and can be freshened up by microwaving. Serve with butter and golden syrup or pear jam.
L	Rebecca's cob loaf	3 cups plain flour 1 sachet dried yeast 1 pinch salt enough water to form into a workable dough In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done.
L	Rebecca's muesli	3 cups of rolled oats 4 tbsp brown sugar 4 tbsp white sugar 2 tbsp canola oil 5 weetbix, finely crushed 3/4 cup puffed amaranth 1 cup puffed millet 1 cup rice bubbles 1 cup All Bran Toast first four ingredients as per failsafe recipe. When cooled add other ingredients, mix well and store in airtight container. Serve with milk and yoghurt (cows or soy), pear and banana (amines).
L	Red soup	10 cups of water or homemade chicken stock 1 packet of red lentils (rinsed) 2 tablespoons white rice 2 swedes, peeled and chopped 1 cup celery, chopped 1 cup leeks or shallots, sliced 1 cup chopped cabbage 6 brussel sprouts, halved (optional) Place red lentils and rice in water and bring to the boil while preparing other vegetables. Reduce heat and simmer until cooked, about 30 min (red lentils cook much more quickly than brown or green).
L	Secret pancakes	Sharon Fishlock writes: "These have become a weekend favourite in our house. We cook up a big batch of pancakes, with soy milk of course (my 9yr old son loves to do this, a night off for me !) & then devour them with great enthusiasm. We top them with golden syrup, or 'citric water ' & sugar (a substitute for lemon juice & sugar ). To make the citric water (or secret water as my 5yr old calls it) we just add citric acid to water to taste . YUM. We also use citric water as a substitute for lemon juice in cakes etc." Pancake mix: 1 cup plain flour, 1 egg, 1 1/4 cups milk, pinch of salt Sift flour & salt, break egg and add to a well in the middle of the flour. Stir in flour gradually from the sides, adding milk a little at a time. When half the milk is used, all the flour must be moistened. Beat well to remove all the lumps & make it light. When quite smooth, add the remainder of the milk gradually. Stand it aside for 30 mins-1 hour. Melt a little butter in a pan, wipe dry with kitchen paper, melt another little piece of butter in the pan. Pour about 2 tablespoons of the batter into the pan, and allow it to spread evenly by moving the pan about. Cook quickly until set and under side is slightly brown. Toss or turn the pancake with a spatula, and cook on other side till brown. Drain on absorbent paper.
L	Super Salad with Mighty Mayo	The secret ingredient for getting salads into kids is the mayonnaise – “tastes like lemon mousse” said one failsafer. 1 cup per person of the following finely sliced salad vegetables: celery lettuce cabbage shallot Add grated fresh beetroot and/or carrot and/or sliced snow peas (all moderate sals) if permitted. Mix with 1 tbsp Mighty Mayo, see other recipe. Good in a salad roll or pocket bread with Howard’s bean paste or sliced hardboiled egg.
L	Tortillas (Burritos)	4 cups flour 4 tbsp butter 1/2 tsp salt 2 teaspoons baking powder Combine dry ingredients in a bowl and rub in butter. Add water, a small amount at a time and work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball into a circle approx 12 cm in diameter. Heat fry pan on medium to high heat. Place tortilla in pan and cook approx 1 minute each side. (Tortilla should be lightly speckled.) Eat plain, with butter or as burritos using the garlic meat as for pizza topping, lettuce (and carrot and cheese if permitted). My boys love to take these to school/kinder with just butter, especially on special days such as excursions.- Elaine Keeley
M	American Casserole	An easy dish to take to a Christmas get-together 2 cups spiral pasta ½ small leek 500 g mince Cook pasta and place in bottom of casserole dish. Cook leek and mince and spread on top of noodles. Bake at 180°C for 45 minutes. - Margie Turner
M	Anne's satay sauce	This mock-peanut sauce goes well with chicken satay and rice. 1 tbs butter 1 clove garlic, crushed salt to taste 1 tbsp golden syrup 2 tbsp Freedom Foods soy butter Melt butter in saucepan over low heat, and stir in other ingredients until mixed. Just before serving, brush over satay sticks with a pastry brush and pour remaining sauce over rice. – Anne Hurman
M	Beef and leek pie	Use Pampas butter puff pastry, or see Fed Up p239. Great as a pie filling and also as a topping to pasta. 500g mince whole leek chopped equal amount of cabbage to leek cloves garlic 1 heaped teaspoon cornflour enough water to make sauce, about 2 cups. 1 tbspn golden syrup 2 shallots, chopped handful of mung bean sprouts salt to taste Combine mince, leek, cabbage, garlic, water and cornflour, bring to the boil and simmer until reduced, then add golden syrup shallots, bean sprouts and salt. Cook together until soft. For pies cook down longer for a firmer mix. - Eleanor Staude
M	Birgit's glazed meatballs	500g mince 2 garlic cloves, chopped 2 shallots, chopped 1/2 cups peas parsley, chopped salt to taste egg 1 and 1/2 cups rice bubbles (or 1/2 cup rice flour if gluten-free) 2 tbspn canola oil or butter 2 tbspn homemade pear jam or golden syrup (in Darwin you can buy pear jam from the health food shop in Galleria) Combine mince, garlic, shallots, peas, parsley, salt, egg and rice bubbles and roll into walnut-size balls. Shallow fry in hot oil. Remove meatballs from frying pan. Reduce heat and put pear jam in pan, stirring until it caramelises (be careful not to burn), put meat balls back in pan and glaze gently with jam, again being careful not to burn. - Birgit Setiawan
M	Chicken and Cashews	This one is for when you have a little bit of time for preparation but it is worth it. 500g chicken breast fillets 1/2 cup rice flour eggs 1 teaspoon sugar 1 teaspoon salt 1/4 cup cashews processed with one large clove of garlic chopped or shredded cabbage water. Chop chicken into strips (as for stir frying). Put rice flour in a freezer bag and coat the chicken in it. Shallow fry in some oil. Set cooked chicken aside in a dish with some paper towel to absorb excess oil. Drain most of the oil from frypan and discard. Add processed cashews and garlic to frypan with salt and sugar and a dash of water. Stir until it forms a fairly runny sauce. Add more water if needed - even a cup or so. Add cabbage and chicken and stir until the whole lot is coated in sauce. Put the lid on and let the cabbage steam while you serve up the pasta and beans etc. You could even do the first bit earlier in the day and just do the sauce bit at dinner time. Serves 4-5. - Diane Sylvester
M	Chicken and leek frittata	3 leeks, cleaned and chopped 2 cups diced, cooked cold potatoes 2 cups other diced, failsafe cooked vegetables 3 tbs failsafe oil 4 eggs [optional: 1/2 cup grated mild or mozzarella cheese if you can manage dairy and amines] 2-3 tbs fresh cream, milk or soymilk 2-3 cups chopped leftover cooked chicken Use a large ovenproof nonstick pan or a frypan with a high domed lid. Cook leeks in oil over medium heat until transparent. Add potatoes, vegetables and chicken. Beat eggs in a bowl, add cream and cheese. Pour over potato and vegetable mixture. Allow to cook over a gentle heat until the sides and the bottom set then bake in a preheated moderate oven (or cover with lid and continue cooking) for 12-15 minutes. Leave the frittata to set in the pan for 5-10 minutes after cooking.
M	Chicken and shallot pie	Use Pampas butter puff pastry, or see Fed Up p239, Start with a white sauce with garlic and shallots then add cooked chicken, celery, parsley and peas. This is popular when we go out, too - people think our 'diet ' isn't too bad then ! I find it amazing sometimes that people think WE are eating weird food- until they taste it and realise it really is just food. On school lunches I realise how lucky we are now. Our school parent body bought an oven that is for use by staff and students. In fact the children refer to their lunches as foils - (they must be wrapped in alfoil to be heated.) We don't have a canteen so this is offered each day for the two middle terms. A student is responsible for putting lunches in and turning on the oven and a staff member takes them out and puts them in a box to be handed out in the eating area. Admittedly we are a small school - there are advantages! - Johann Packer
M	Chicken balls	500 gm minced chicken 1 tbspn chopped parsley (opt) 1 clove minced garlic (opt) 1 egg 1 cup rice bubbles, crushed sea salt (opt) oil for frying Form chicken, garlic and parsley into balls, dip in egg and coat in crushed rice bubbles with salt. Shallow fry in oil.
M	Chicken frittata	This recipe is another variation on hiding the vegetables, Debbie says: “My 6 year old son loved this recipe but I didn't tell him there were brussel sprouts as he tried one the other night and didn't like it”. raw vegetables chopped small (e.g. potato, swede, brussel sprouts) fresh chives, chopped small garlic clove or to taste sea salt to taste 4 eggs ¼ cup cream, milk, soymilk or ricemilk fresh home-cooked chopped chicken (e.g. leftover roast) failsafe oil for frypan Place vegetables, garlic, chives and sea salt in the food processor, add eggs and milk and blend all together. The mixture will be fine and fluffy so there is no need to cook the vegetables first. Add chicken and pour the mixture into a lightly oiled, preheated small round frypan (about the size of a large pancake) and cook on low with the lid on. There is no need to flip the frittata as with the lid on the top will cook, but keep heat low or the bottom will burn. The frittata should come out of the frypan easily enough to keep whole. This recipe is good hot or cold, and a great lunch alternative for school. - Debbie Newton.
M	Chicken schnitzel	All commercial breadcrumbs contain preservative 282. You can use Orgran crumbs instead, see product update. or make your own, FS Cookbook, page 162. Schnitzels are delicious hot or cold. 500 gm chicken breast fillets cornflour for coating 1 egg, beaten failsafe crumbs failsafe oil for frying Cut chicken into the thinnest slices possible. Coat with cornflour, dip into beaten egg, and coat with crumbs. Shallow fry in about 2 mm of oil in a medium-high frypan until chicken is cooked through and coating is crisp and golden. Serve with 'secret' lemon juice (a small jug of cold water with citric acid to taste). - Andra Somerville
M	Christmas dinner	A traditional hot roast dinner can be failsafe. If you want to add some extras for Christmas day, consider pumpkin, sweet potato, parsnips or corn as extra vegetables, all moderate except corn which is high. If buying a supermarket turkey, check for added flavour enhancers (MSG, HVP, ribonucleotides 621-635). If you can manage amines, some commercial gravy mixes aren't too bad, avoid flavour enhancers above. As a Christmas pudding substitute, try steamed dominion pudding (Failsafe Cookbook p168 - we found a stainless steel pudding steamer in a kitchen shop); or Andra's 'honey roll' made as a cake and served with whipped cream (p134, 'better than sticky date pudding' said one father); or icecream with the exceptionally delicious caramel sauce on p154. You can pour whisky or gin over icecream or pudding for a special occasion flavour, but you can't set it alight like brandy.
M	Coleslaw	1 leek, sliced and lightly sauteed (makes for a milder flavour than raw!) 3 sticks celery, finely sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel sprouts, sliced finely (disguises their flavour completely) - Alison Hawthorne
M	Country vegetable bake	1 leek chopped and washed 1 cup finely shredded cabbage 1 cup diced celery OR ½ cup diced celery and ½ cup shredded red cabbage 1 cup finely chopped shallots ½ cup mung bean sprouts (opt) ½ cup blended tofu ½ cup SR flour or gluten-free flour with added baking powder ¼ cup oil, 4 eggs, salt Combine all ingredients. Spoon mixture into a 20cm round springform cake in or a muffin tray which has been well greased and lightly dusted with (gluten-free) breadcrumbs. Bake in a mod oven for 35-40 minutes or until set. Slightly less for muffins. Freeze muffins for school lunches - Sally Lauder
M	Cracked egg pies	6 slices bread 1 tbsp butter or Nuttelex 6 eggs 1 shallot, chopped Remove crusts from bread and flatten each slice with a rolling pin. Spread both sides of bread with butter and press into muffin tins. Crack an egg in the centre of each bread case. Sprinkle with chopped shallots and bake at 180°C for 20 minutes or until egg has set. Makes 6. - Margie Turner
M	Creamy egg and celery nuggets	Failsafe, gluten-free, dairy-free, vegetarian finger food for parties. 60g Nuttelex margarine 1/3 cup rice flour 1/3 cup water 2/3 cup milk, soymilk or rice milk 1/4 - 1/2 tsp salt 5 hard-boiled eggs, chopped 1 small stick celery, chopped finely rice crumbs as required 2 eggs, lightly beaten 3 tablespoons milk, extra failsafe oil for frying 1.Melt butter in microwave, add rice flour and cook for about 20 more seconds. Gradually add water, rice milk and salt, stirring until smooth. Cook in microwave until thickened, stirring every 30 seconds or so. Cool. Stir in eggs and celery. 2.Shape dessertspoonfuls of mixture into flat shapes like chicken nuggets, roll in rice crumbs, dip in combined egg and extra rice milk, then crumbs again. 3.Deep or shallow fry until golden brown. Makes 30. Recipe can be made ahead to end of step two then refrigerated. - Caroline Robertson
M	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. See Ethan’s Menu, the last entry in Cooks Corner, for the rest of his diet. 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 Cooper
M	Deborah's vege pie	bread or rye bread, buttered left-over cooked vegetables leeks, garlic, celery, swede chopped and sauteed in canola oil salt 6 eggs and ½ cup milk, beaten together grated mozzarella (optional) Line a pie dish with slices of bread, butter side down. Spread over cooked slliced or mashed potatoes. Add any other left over cooked vegetables. Spread with a layer of sauteed vegetables. Sprinkle with salt. Pour over egg mixture. Sprinkle with grated mozzarella. Bake in a moderate oven for 30 minutes. Good hot or cold. - Deborah Halliwell.
M	Failsafe sukiyaki	1 tbsp brown sugar 2-3 cups homemade failsafe chicken stock 1 leek cut into 4 or so pieces 1/4 cabbage coarsely chopped 1 swede cut into rings handful of green beans - leave whole or cut in half if long failsafe rice noodles (eg Fantastic) 1 chicken breast OR piece of steak water if necessary 4 eggs cooked rice 8 small Chinese bowls Place brown sugar in a preheated electric frypan, stir briefly until starting to caramelise and add stock. Bring to the boil and add prepared vegetables and noodles - the whole thing will be about 1 to 2 inches (3-5 cms) deep. The cabbage covers the pan, but gradually cooks down to very little. Top up with water during cooking if necessary. Cook until all ingredients are almost ready, then add thinly sliced (almost paper thin) beef or chicken to top of ingredients in pan. You can use a food processer to slice the meat while frozen. The meat should only take a few minutes to cook. Meanwhile, beat one egg per person in each person's bowl, add a large scoop of the boiling broth to each bowl and stir - this cooks the egg. Then add vegies to the soup mix in each person's bowl, placing meat on the top - it makes a very thick soupy meal. Serve each person with a second bowl containing white boiled rice. The idea is you take a piece of the vegetable or meat and dip it into the rice before eating. It is important to have good quality stock and soup. Serves 4. - Judith Webster
M	Garlic pasta	5 tbsp preservative-free canola oil 2 cloves garlic 3 tbspns chopped parsley pinch of salt 1 lb of pasta (regular or wheat-free) Saute the garlic in the oil until the garlic is slightly brown. Discard the garlic. Cook and drain the pasta. Pour the warm oil over the pasta, sprinkle with parsley and salt and toss it thoroughly to mix all the ingredients. Serves 4. - Kerry McDowall
M	Grilled chicken	Marinate chicken thigh fillets in a mixture of golden syrup, garlic, oil, water, citric acid and salt for at least half an hour. Grill and serve on rice or fried rice with chopped swedes, bean shoots, green beans, shallots, garlic and salt.- thanks to Chris Griffiths
M	Halliwell Chicken Nuggets	Kids love these and they are great cold as finger food in lunchboxes. 500 g chicken breasts or thighs, cut into nugget shapes (easier to do when chicken is half frozen) 1 clove garlic, crushed sea salt to taste plain flour or gluten-free mix of cornflour and brown rice flour for coating failsafe oil Mix chicken with garlic and salt and let stand for about 30 minutes. Roll chicken pieces in flour until all are coated then freeze for 15 minutes to make flour stick better. Shallow fry in failsafe oil until crisp and golden brown. Or for a low fat alternative: place chicken pieces in a bowl and stir with stir with salt and flour until well coated. Then stir with enough oil to make sure all pieces are coated. Bake in a preheated 180°C oven for 1 hour. Serve with Logan Farm oven fry chips (the only ones we know of without hidden BHA 320) and green beans, or in a failsafe burger roll with salad – Deborah Halliwell
M	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 Turner
M	Howard's chicken pasta	This dish was developed while we were travelling as something we could make with just a hotplate. It can be served hot, warm or cold, travels well and is perfect when you need to take food for socialising. 500g pasta spirals 100g green beans 3 shallots (spring onions), clove of garlic to taste 1 tbsp canola oil 3 tbsp 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 Dengate.
M	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.
M	Japanese-style tofu in sauce	2 cms of gin in a glass (bit less than 1/4 cup) 1-2 tbspn golden syrup 1/4 cup stock pinch salt tofu egg and flour for coating shallots Cut tofu into cubes, dip in flour, dip in egg, dip in flour again. Shallow fry in canola oil. Drain excess oil. Sprinkle in shallots. Pour sauce into pan, stir gently until sauce caramelises and serve. - Trish Hale
M	Kye Sie Mum	500g mince 2 shallots chopped 2 sticks celery finely chopped half cabbage, shredded 1 teaspoon garlic paste 2 packets 2-minute noodles (colour-free and without seasoning) 2 cups water 1 cup beans cooked rice optional 1/2 cup corn (moderate in salicylates) 1 large carrot sliced (moderate in salicylates) 1/2 cup peas (moderate in natural MSG) Dice shallots and place in frying pan with garlic. Add mince and cook till brown. Add vegetables (except cabbage) and continue to cook on medium for 5 minutes. Add shredded cabbage, water and noodles. Stir it all up, whack on the lid and leave on low to simmer until cabbage is softened. Serve on a bed of boiled rice. Can be frozen and microwaved at any time for a quick yummy munch out. - Liz Cullen
M	Lamb and swede sausages	2 kg lamb mince 1 and 1/2 cups of cooked swede 3 cloves of garlic crushed 1 tbsp sea salt 2 shallots chopped fine 1/2 cup rice flour Allow swede to cool. Combine all ingredients and mix well. Make up as per the Failsafe Cookbook - Megan Gunn, Tas. Variation: use lamb mince and mashed swede to make rissoles - Caroline Robertson, Melbourne
M	Melody's chicken	8 skinless chicken drumsticks 4 shallots or leeks, chopped home-made chicken stock 3 large chokoes peeled and chopped, or green beans ¼ tsp citric acid in 25 ml water garlic and salt to taste Saute chicken drumsticks and shallots in canola oil, cover with homemade chicken stock and summer. When cooked through add 1 tbspn golden syrup and a cup or more of water. Add chokoes or beans. Put lid on and simmer until chokoes are cooked through, al dente not soggy. Add citric acid mix. Just before serving, add garlic and salt. Serve with rice, spoon over juice. - Kate Geyle
M	Moroccan Chicken	500 gm chicken thigh fillets 2 large potatoes, peeled and chopped half a carrot, sliced thinly (optional) 1 shallot and half a leek, finely sliced and fried in failsafe oil Put all ingredients in pot, bring to the boil, reduce heat and simmer for one to one and a half hours. Serve in a bowl or with cous-cous. - Grace Lyons
M	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.
M	Oven Fried Chicken with Lemon Sauce	Allow at least one chicken breast per person. Rice flour Eggs Rice Crumbs Butter or oil Put about 1/2 cup rice flour into freezer bag, beat a couple of eggs in a dish or small jug, fill a bowl with crumbs. Coat chicken in flour, egg, then crumbs and lay in an oiled baking dish in a single layer. We have butter so I use about 125gm for 7 fillets, melt it and pour over the top. Cook in hottish oven, say 190-200° C until golden brown - approx 40 mins. I have made it by spraying with cooking oil but make sure you give it a good dose. Baste and drain half way through if necessary. Sauce 1/4 cup sugar 1 tablespoon cornflour 3/4 cup hot water 1 teaspoon citric acid 1 1/4 tablespoon salt 1 large clove garlic (optional) sprinkle of parsley (optional) Mix sugar and cornflour together in a little saucepan. Slowly add hot water and stir until dissolved. Cook until mixture thickens. Remove from heat and add citric acid and salt and stir. If using garlic, sauté it in the microwave and add to the sauce. Serve with mashed potatoes, beans and other vegetables. - Diane Sylvester
M	Rebecca’s pizza topping (to go on 2 pizza bases as per Failsafe Cookbook).	First layer (tomato paste substitute): 3 tbsp cream cheese and 3 tbsp pear ketchup, mixed well. Meat layer: (500 g mince, half a leek, one clove of garlic, failsafe oil for frying, 1 big can of kidney beans) cooked as per garlic mince in the Failsafe Cookbook Topping: grated mozzarella cheese (optional) Spread paste substitute on pizza base, cover with meat mixture and top with grated cheese. Bake in a hot oven (220 degrees C) for 15-20 min.
M	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
M	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.
M	Tofu stir-fry	(rich in omega nutrients) 1 tbspn canola oil 300 gm firm tofu, cubed 1 cup cup chopped leeks (plus garlic to taste) 1 cup chopped celery 1 cup chopped carrots (moderate in salicylates) 1 tbspn chicken stock or water 1 tbspn golden syrup 2 bunches baby bok choy (moderate in salicylates) ends trimmed, leaves separated and washed salt to taste Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice.
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