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.
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|
L |
Andra's Chicken Noodle Soup |
This noodle soup makes a great
one-pot dinner when served with garlic rolls. 3 tblspns
canola oil 2 cups chopped cabbage 4 stalks chopped celery 1 chopped leek 1 small carrot (optional) 2 litres water 2 cubed chicken breasts
(uncooked) 2 cups chopped green
beans 250g packet of 'Fantastic'
rice noodles or equivalent salt to taste Gently stir-fry cabbage,
celery, leek and carrot in oil. Add water and simmer 30-40 mins. Add chicken
and beans and simmer 5 mins, then add rice noodles and simmer 10 mins. Serve with garlic rolls.
- Andra in |
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L |
Bubble & squeak |
Mix leftover mashed potato and leftover cabbage together. Fry in oil on both sides until brown. Top with chopped chives or parsley. - traditional |
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L |
Chicken
noodle snack |
1 packet Fantastic Long Life
Noodles homemade chicken stock chopped cooked chicken Bring stock to the boil,
add noodles and chopped chicken and simmer until noodles are cooked. This is
a good substitute for 2-minute noodles. - Tania Cannons |
|
L |
Choko mash |
Sometimes called vegetable
pears, chokoes are originally from 2tsp canola oil, 1 large
leek, chopped, 1 clove garlic, crushed, 3 large chokoes
(about 1 kg), chopped, 6 medium potatoes (about 1.2 kg), chopped, 50 gm
butter or Nuttelex, 2 tbspn
chopped parsley. Heat oil in small pan and cook leek and garlic, stirring until leek is soft - about 5 mins. Boil, steam or microwave chokoes and potatoes separately until tender. Chokoes (with ¼ water) will take about 10 minutes on high in the microwave, 15 minutes steamed. Drain and puree chokoes with leek mixture in blender or processor. Drain potatoes and mash with butter. Combine both mixtures and push through sieve into a large bowl. Stir parsley through. Serves 4-6. |
|
L |
Choko wedges |
Sometimes called
vegetable pears, chokoes are originally from 5 medium chokoes (about 900g) ½ cup breadcrumbs or rice
crumbing mix 1 clove garlic, finely
chopped 1 egg, lightly beaten canola oil for shallow frying. Cut each choko into 8
wedges. Boil, steam or microwave until just tender.
Drain and pat dry. Combine breadcrumbs and garlic. Dip wedges in egg, then in breadcrumb mixture. Heat oil in large pan. Fry wedges in batches until well browned all over. Drain on absorbent paper. makes 40. |
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L |
Coleslaw |
1 leek, sliced failsafe oil for sauteeing 3 sticks celery, finely
sliced then chopped more in food processor bowl with 3 sprigs parsley, chopped 2 brussel
sprouts, sliced finely (disguises their flavour completely) Lightly sautee leek slices for a milder flavour. Combine all
ingredients in a salad bowl. - Alison Hawthorne |
|
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. |
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L |
Five-minute
porridge |
1/2 cup rolled oats (regular is best but quick cook are
also good) per person 1 cup water per person Place oats in a small saucepan with cold water and bring
to the boil. Stir briefly until mixture thickens. Serve with light brown
sugar and A2 milk; or pear and yoghurt; or sliced bananas (contain amines,
not suitable for your strict elimination diet) or stewed rhubarb (contain
moderate salicylates, not suitable for your strict elimination diet). |
|
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 |
|
crushed clove of garlic
optional Mix in blender to a thick paste, keep in fridge. Great in sandwiches, wraps, as a dip, and on pizza. |
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L |
Jaffle pies |
1 frozen slice of Pampas Butter
Puff Pastry, cut into 4 & about 1 cup of filling Filling suggestions: minced beef or chicken
stir fried with shallots and thickened with cornflour see Fed Up p248 1 egg, beaten with
chopped chives - this turns out like a quiche Sunday roast - slices of
leftover lamb or chicken with slices of leftover roast potatoes Cut pastry sheet into 4 pieces. Lie one piece on each of two hot jaffle pots. As soon as pastry starts to thaw, put 1/2 of filling on each sheet. Cover with top sheet. Close but do not clamp shut and time for 5 minutes. Makes two jaffles. |
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L |
Oriental 2
minute noodles |
1 packet of colour-free,
flavour-free noodles 1/2 tsp sugar drizzle golden syrup cream cheese (or grated
mozzarella cheese if tolerated, moderate-high in amines) Cook noodles according to
instructions on packet. Drain noodles and stir in toppings to melt while hot.
Serves one. - thanks to Elly Staude |
|
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 |
|
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 |
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L |
Quick processor scones |
3 cups SR flour 1½ tbspn
butter or Nuttelex water Place flour and butter in the food processor and process until blended. Add water slowly until dough sticks together in a soft, wet clump. Knead briefly and roll out on a floured board. Cut into scone shapes with scone cutters, novelty shapes or the bottom of a drinking glass, and bake in a hot oven for 8-10 minutes. These freeze well and can be freshened up by microwaving. Serve with butter and golden syrup or pear jam. |
|
L |
Rebecca's cob loaf |
3 cups plain flour 1 sachet dried yeast 1 pinch salt enough water to form into
a workable dough In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done. |
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L |
Rebecca's muesli |
3 cups of rolled oats 4 tbsp brown sugar 4 tbsp white sugar 2 tbsp canola oil 5 weetbix,
finely crushed 3/4 cup puffed amaranth 1 cup puffed millet 1 cup rice bubbles 1 cup All Bran Toast first four ingredients as per failsafe recipe. When cooled add other ingredients, mix well and store in airtight container. Serve with milk and yoghurt (cows or soy), pear and banana (amines). |
|
L |
Red soup |
10 cups of water or
homemade chicken stock 1 packet of red lentils
(rinsed) 2 tablespoons white rice 2 swedes,
peeled and chopped 1 cup celery, chopped 1 cup leeks or shallots,
sliced 1 cup chopped cabbage 6 brussel
sprouts, halved (optional) Place red lentils and rice in water and bring to the boil while preparing other vegetables. Reduce heat and simmer until cooked, about 30 min (red lentils cook much more quickly than brown or green). |
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L |
Secret pancakes |
Sharon Fishlock writes: "These have become a weekend
favourite in our house. We cook up a big batch of pancakes, with soy milk of
course (my 9yr old son loves to do this, a night off for me
!) & then devour them with great enthusiasm. We top them with
golden syrup, or 'citric water ' & sugar (a substitute for lemon juice
& sugar ). To make the citric water (or secret
water as my 5yr old calls it) we just add citric acid to water to taste . YUM. We also use citric water as a substitute for
lemon juice in cakes etc." Pancake mix: 1 cup plain
flour, 1 egg, 1 1/4 cups milk, pinch of salt Sift flour & salt, break egg and add to a well in the middle of the flour. Stir in flour gradually from the sides, adding milk a little at a time. When half the milk is used, all the flour must be moistened. Beat well to remove all the lumps & make it light. When quite smooth, add the remainder of the milk gradually. Stand it aside for 30 mins-1 hour. Melt a little butter in a pan, wipe dry with kitchen paper, melt another little piece of butter in the pan. Pour about 2 tablespoons of the batter into the pan, and allow it to spread evenly by moving the pan about. Cook quickly until set and under side is slightly brown. Toss or turn the pancake with a spatula, and cook on other side till brown. Drain on absorbent paper. |
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L |
Super Salad with Mighty Mayo |
The secret ingredient for getting salads into kids is the mayonnaise
– “tastes like lemon mousse” said one failsafer. 1 cup per person of the following finely sliced salad vegetables: celery lettuce cabbage shallot Add grated fresh beetroot and/or carrot and/or sliced snow peas (all
moderate sals) if permitted. Mix with 1 tbsp Mighty Mayo, see other recipe. Good in a salad roll or pocket bread
with Howard’s bean paste or sliced hardboiled egg. |
|
L |
Tortillas (Burritos) |
4 cups flour 4 tbsp butter 1/2 tsp salt 2 teaspoons baking powder Combine dry ingredients in a bowl and rub in butter. Add water, a small amount at a time and work mixture into a dough. Knead dough until smooth, cover and set aside for 10 minutes. Form dough into balls the size of an egg. Roll each ball into a circle approx 12 cm in diameter. Heat fry pan on medium to high heat. Place tortilla in pan and cook approx 1 minute each side. (Tortilla should be lightly speckled.) Eat plain, with butter or as burritos using the garlic meat as for pizza topping, lettuce (and carrot and cheese if permitted). My boys love to take these to school/kinder with just butter, especially on special days such as excursions.- Elaine Keeley |
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M |
American Casserole |
An easy dish to take to a
Christmas get-together 2 cups spiral pasta ½ small leek 500 g mince Cook pasta and place in bottom of casserole dish. Cook leek and mince and spread on top of noodles. Bake at 180°C for 45 minutes. - Margie Turner |
|
M |
Anne's satay sauce |
This mock-peanut sauce goes well
with chicken satay and rice. 1 tbs
butter 1 clove garlic, crushed salt to taste 1 tbsp golden syrup 2 tbsp Freedom Foods soy butter Melt butter in saucepan
over low heat, and stir in other ingredients until mixed. Just before
serving, brush over satay sticks with a pastry brush and pour remaining sauce
over rice. – Anne Hurman |
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M |
Beef and leek pie |
Use Great as a pie filling
and also as a topping to pasta. 500g mince whole leek chopped equal amount of cabbage
to leek cloves garlic 1 heaped teaspoon cornflour enough water to make sauce, about 2
cups. 1 tbspn
golden syrup 2 shallots, chopped handful of mung bean sprouts salt to taste Combine mince, leek, cabbage, garlic, water and cornflour, bring to the boil and simmer until reduced, then add golden syrup shallots, bean sprouts and salt. Cook together until soft. For pies cook down longer for a firmer mix. - Eleanor Staude |
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M |
Birgit's glazed meatballs |
500g mince 2 garlic cloves, chopped 2 shallots, chopped 1/2 cups peas parsley, chopped salt to taste egg 1 and 1/2 cups rice
bubbles (or 1/2 cup rice flour if gluten-free) 2 tbspn
canola oil or butter 2 tbspn
homemade pear jam or golden syrup (in Combine mince, garlic, shallots, peas, parsley, salt, egg and rice bubbles and roll into walnut-size balls. Shallow fry in hot oil. Remove meatballs from frying pan. Reduce heat and put pear jam in pan, stirring until it caramelises (be careful not to burn), put meat balls back in pan and glaze gently with jam, again being careful not to burn. - Birgit Setiawan |
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M |
Chicken and Cashews |
This one is for when
you have a little bit of time for preparation but it is worth it. 500g chicken breast
fillets 1/2 cup rice flour eggs 1 teaspoon sugar 1 teaspoon salt 1/4 cup cashews processed
with one large clove of garlic chopped or shredded
cabbage water. Chop chicken into strips
(as for stir frying). Put rice flour in a freezer bag and coat the chicken in
it. Shallow fry in some oil. Set cooked chicken aside in a dish with some
paper towel to absorb excess oil. Drain most of the oil from frypan and
discard. Add processed cashews and garlic to frypan with salt and sugar and a dash of water. Stir until it forms a fairly runny sauce. Add more water if needed - even a cup or so. Add cabbage and chicken and stir until the whole lot is coated in sauce. Put the lid on and let the cabbage steam while you serve up the pasta and beans etc. You could even do the first bit earlier in the day and just do the sauce bit at dinner time. Serves 4-5. - Diane Sylvester |
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M |
Chicken and
leek frittata |
3 leeks, cleaned and
chopped 2 cups diced, cooked cold
potatoes 2 cups other diced,
failsafe cooked vegetables 3 tbs
failsafe oil 4 eggs [optional: 1/2 cup grated
mild or mozzarella cheese if you can manage dairy and amines] 2-3 tbs
fresh cream, milk or soymilk 2-3 cups chopped leftover
cooked chicken Use a large ovenproof nonstick pan or a frypan with a high domed lid. Cook
leeks in oil over medium heat until transparent. Add potatoes, vegetables and
chicken. Beat eggs in a bowl, add cream and cheese. Pour over potato and
vegetable mixture. Allow to cook over a gentle heat until the sides and the
bottom set then bake in a preheated moderate oven (or cover with lid and
continue cooking) for 12-15 minutes. Leave the frittata to set in the pan for
5-10 minutes after cooking. |
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M |
Chicken and shallot pie |
Use Start with a white sauce
with garlic and shallots then add cooked chicken, celery, parsley and peas. This is popular when we go out, too - people think our 'diet ' isn't too bad then ! I find it amazing sometimes that people think WE are eating weird food- until they taste it and realise it really is just food. On school lunches I realise how lucky we are now. Our school parent body bought an oven that is for use by staff and students. In fact the children refer to their lunches as foils - (they must be wrapped in alfoil to be heated.) We don't have a canteen so this is offered each day for the two middle terms. A student is responsible for putting lunches in and turning on the oven and a staff member takes them out and puts them in a box to be handed out in the eating area. Admittedly we are a small school - there are advantages! - Johann Packer |
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M |
Chicken balls |
500 gm minced chicken 1 tbspn
chopped parsley (opt) 1 clove minced garlic
(opt) 1 egg 1 cup rice bubbles,
crushed sea salt (opt) oil for frying Form chicken, garlic and parsley into balls, dip in egg and coat in crushed rice bubbles with salt. Shallow fry in oil. |
|
M |
Chicken
frittata |
This recipe is another variation on hiding the vegetables,
Debbie says: “My 6 year old son loved this recipe but I didn't tell him there
were brussel sprouts as he tried one the other
night and didn't like it”. raw vegetables chopped small (e.g. potato, swede, brussel sprouts) fresh chives, chopped small garlic clove or to taste sea salt to taste 4 eggs ¼ cup cream, milk, soymilk or ricemilk fresh home-cooked chopped chicken (e.g. leftover roast) failsafe oil for frypan Place vegetables, garlic, chives and sea salt in the food
processor, add eggs and milk and blend all together. The mixture will be fine
and fluffy so there is no need to cook the vegetables first. Add chicken and
pour the mixture into a lightly oiled, preheated small round frypan (about
the size of a large pancake) and cook on low with the lid on. There is no
need to flip the frittata as with the lid on the top will cook, but keep heat
low or the bottom will burn. The frittata should come out of the frypan easily
enough to keep whole. This recipe is good hot or cold, and a great lunch
alternative for school. - Debbie Newton. |
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M |
Chicken schnitzel |
All commercial
breadcrumbs contain preservative 282. You can use Orgran
crumbs instead, see product update. or make your
own, FS Cookbook, page 162. Schnitzels are delicious hot or cold. 500 gm chicken breast
fillets cornflour for coating 1 egg, beaten failsafe crumbs failsafe oil for frying Cut chicken into the thinnest slices possible. Coat with cornflour, dip into beaten egg, and coat with crumbs. Shallow fry in about 2 mm of oil in a medium-high frypan until chicken is cooked through and coating is crisp and golden. Serve with 'secret' lemon juice (a small jug of cold water with citric acid to taste). - Andra Somerville |
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M |
Christmas
dinner |
A traditional hot roast
dinner can be failsafe. If you want to add some extras for Christmas day,
consider pumpkin, sweet potato, parsnips or corn as extra vegetables, all
moderate except corn which is high. If buying a supermarket turkey, check for
added flavour enhancers (MSG, HVP, ribonucleotides 621-635). If you can
manage amines, some commercial gravy mixes aren't too bad, avoid flavour
enhancers above. As a Christmas pudding substitute, try steamed dominion
pudding (Failsafe Cookbook p168 - we found a stainless steel pudding steamer
in a kitchen shop); or Andra's 'honey roll' made as
a cake and served with whipped cream (p134, 'better than sticky date pudding'
said one father); or icecream with the
exceptionally delicious caramel sauce on p154. You can pour whisky or gin
over icecream or pudding for a special occasion
flavour, but you can't set it alight like brandy. |
|
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 |
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M |
Creamy egg and celery nuggets |
Failsafe, gluten-free,
dairy-free, vegetarian finger food for parties. 60g Nuttelex
margarine 1/3 cup rice flour 1/3 cup water 2/3 cup milk, soymilk or
rice milk 1/4 - 1/2 tsp salt 5 hard-boiled eggs,
chopped 1 small stick celery,
chopped finely rice crumbs as required 2 eggs, lightly beaten 3 tablespoons milk, extra failsafe oil for frying 1.Melt butter in microwave, add rice
flour and cook for about 20 more seconds. Gradually add water, rice milk and
salt, stirring until smooth. Cook in microwave until thickened, stirring
every 30 seconds or so. Cool. Stir in eggs and celery. 2.Shape dessertspoonfuls of mixture into
flat shapes like chicken nuggets, roll in rice crumbs, dip in combined egg
and extra rice milk, then crumbs again. 3.Deep or shallow fry until golden brown. Makes 30. Recipe can be made ahead to end of step two then refrigerated. - Caroline Robertson |
|
M |
12 brussel
sprouts or approx 1/2 cabbage 375g pkt Orgran rice and corn (5%) spaghetti noodles or Fantastic
rice noodles |
|
|
M |
Deborah's vege pie |
bread or rye bread,
buttered left-over cooked
vegetables leeks, garlic, celery, swede chopped and sauteed in
canola oil salt 6 eggs and ½ cup milk,
beaten together grated mozzarella
(optional) Line a pie dish with slices of bread, butter side down. Spread over cooked slliced or mashed potatoes. Add any other left over cooked vegetables. Spread with a layer of sauteed vegetables. Sprinkle with salt. Pour over egg mixture. Sprinkle with grated mozzarella. Bake in a moderate oven for 30 minutes. Good hot or cold. - Deborah Halliwell. |
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M |
Failsafe
sukiyaki |
1 tbsp brown sugar 2-3 cups homemade
failsafe chicken stock 1 leek cut into 4 or so
pieces 1/4 cabbage coarsely
chopped 1 swede
cut into rings handful of green beans -
leave whole or cut in half if long failsafe rice noodles (eg
Fantastic) 1 chicken breast OR piece
of steak water if necessary 4 eggs cooked rice 8 small Chinese bowls Place brown sugar in a
preheated electric frypan, stir briefly until starting to caramelise and add
stock. Bring to the boil and add prepared vegetables and noodles - the whole
thing will be about 1 to 2 inches (3-5 cms) deep.
The cabbage covers the pan, but gradually cooks down to very little. Top up
with water during cooking if necessary. Cook until all ingredients are almost
ready, then add thinly sliced (almost paper thin) beef or chicken to top of
ingredients in pan. You can use a food processer to
slice the meat while frozen. The meat should only take a few minutes to cook.
Meanwhile, beat one egg per person in each person's bowl, add a large scoop
of the boiling broth to each bowl and stir - this cooks the egg. Then add
vegies to the soup mix in each person's bowl, placing meat on the top - it
makes a very thick soupy meal. Serve each person with a second bowl
containing white boiled rice. The idea is you take a piece of the vegetable
or meat and dip it into the rice before eating. It is important to have good
quality stock and soup. Serves 4. - Judith Webster |
|
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 |
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M |
Hot chicken rolls |
|
|
M |
Howard's chicken pasta |
This dish was
developed while we were travelling as something we could make with just a
hotplate. It can be served hot, warm or cold,
travels well and is perfect when you need to take food for socialising. 500g pasta spirals 100g green beans 3 shallots (spring
onions), clove of garlic to taste 1 tbsp canola oil 3 tbsp 3 tbsp low-fat yoghurt or
soy yoghurt 2 cups cooked diced
chicken salt and citric acid to
taste Cook pasta according to directions. You can add frozen beans (rinsed in tap water) to the cooking pasta. While pasta is cooking, stirfry shallots and garlic gently in a little canola oil. Drain. While warm, stir through cream cheese, yoghurt, shallots and chicken. You can add chopped celery and carrot when permitted (moderate in salicylates) for colour- Howard Dengate. |
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M |
Indian-style lamb with
leeks and potatoes
|
The owner of a popular
curry house in 800g diced lamb 1 tsp finely crushed
garlic 125 ml canola oil 1 tbs
sugar 500g leeks, cut crosswise
into fine rings 500g potatoes, peeled and
quartered 1½-2 tsp salt Put lamb in a bowl. Add garlic, mix well, cover and set aside for 2-3 hours. Heat the oil in a wide, heavy-based pan over a medium-high flame until smoking hot. Scatter in the sugar and immediately add the leeks. Stir and fry the leeks until they are a rich brownish colour. Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly. Now put in the potatoes. Stir and fry them for about 5 minutes. Add the salt and 300 ml water. Bring to the boil, cover, lower the heat and simmer for about 1 hour or until lamb is tender. Stir gently once or twice during cooking. Serve with steamed rice, plain (not spicy or pepper) pappadums, pear chutney (from Friendly Food) and green beans. Serves 6. |
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M |
Japanese-style tofu in sauce |
2 cms
of gin in a glass (bit less than 1/4 cup) 1-2 tbspn
golden syrup 1/4 cup stock pinch salt tofu egg and flour for coating shallots Cut tofu into cubes, dip in flour, dip in egg, dip in flour again. Shallow fry in canola oil. Drain excess oil. Sprinkle in shallots. Pour sauce into pan, stir gently until sauce caramelises and serve. - Trish Hale |
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Kye Sie Mum |
500g mince 2 shallots chopped 2 sticks celery finely
chopped half cabbage, shredded 1 teaspoon garlic paste 2 packets 2-minute
noodles (colour-free and without seasoning) 2 cups water 1 cup beans cooked rice optional 1/2 cup corn (moderate in
salicylates) 1 large carrot sliced
(moderate in salicylates) 1/2 cup peas (moderate in
natural MSG) Dice shallots and place in frying pan with garlic. Add mince and cook till brown. Add vegetables (except cabbage) and continue to cook on medium for 5 minutes. Add shredded cabbage, water and noodles. Stir it all up, whack on the lid and leave on low to simmer until cabbage is softened. Serve on a bed of boiled rice. Can be frozen and microwaved at any time for a quick yummy munch out. - Liz Cullen |
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Lamb and swede sausages |
2 kg lamb mince 1 and 1/2 cups of cooked swede 3 cloves of garlic
crushed 1 tbsp sea salt 2 shallots chopped fine 1/2 cup rice flour Allow swede
to cool. Combine all ingredients and mix well. Make up as per the Failsafe
Cookbook - Megan Gunn, Tas. Variation: use lamb mince
and mashed swede to make rissoles - Caroline
Robertson, |
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Melody's chicken |
8 skinless chicken
drumsticks 4 shallots or leeks,
chopped home-made chicken stock 3 large chokoes peeled and chopped, or green beans ¼ tsp citric acid in 25
ml water garlic and salt to taste Saute chicken drumsticks and shallots in canola oil, cover with homemade chicken stock and summer. When cooked through add 1 tbspn golden syrup and a cup or more of water. Add chokoes or beans. Put lid on and simmer until chokoes are cooked through, al dente not soggy. Add citric acid mix. Just before serving, add garlic and salt. Serve with rice, spoon over juice. - Kate Geyle |
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Moroccan
Chicken |
500 gm chicken thigh
fillets 2 large potatoes, peeled
and chopped half a carrot, sliced
thinly (optional) 1 shallot and half a
leek, finely sliced and fried in failsafe oil Put all ingredients in pot,
bring to the boil, reduce heat and simmer for one to one and a half hours.
Serve in a bowl or with cous-cous. - Grace Lyons |
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No-cook failsafe 2-minute meal |
This is a nutritious
meal you can prepare in a motel room with no cooking facilities, or when you
don't feel like cooking. 1 cup cous-cous
(contains gluten) 1 cup boiling water 2 tsp butter (optional) 1 tin kidney beans,
drained 1 tin green beans or peas
and corn, (moderate) 4 tbsp natural Vaalia yoghurt (contains dairy) Measure cous-cous into a bowl. Pour over boiling water, add butter for flavour if desired, and stir through with a fork. Let stand for two minutes. Serve topped with kidney beans, other vegetables and yoghurt. Serves two. Variations: use frozen failsafe mince or lamb stew topping, frozen veg. |
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Oven Fried Chicken with Lemon Sauce |
Allow at least one
chicken breast per person. Rice flour Eggs Rice Crumbs Butter or oil Put about 1/2 cup rice
flour into freezer bag, beat a couple of eggs in a dish or small jug, fill a bowl with crumbs. Coat chicken in flour, egg, then
crumbs and lay in an oiled baking dish in a single layer. We have butter so I
use about 125gm for 7 fillets, melt it and pour over the top. Cook in hottish oven, say 190-200° C until golden brown - approx 40
mins. I have made it by spraying with cooking oil but make sure you give it a
good dose. Baste and drain half way through if necessary. Sauce 1/4 cup sugar 1 tablespoon cornflour 3/4 cup hot water 1 teaspoon citric acid 1 1/4 tablespoon salt 1 large clove garlic
(optional) sprinkle of parsley
(optional) Mix sugar and cornflour together in a little saucepan. Slowly add hot water and stir until dissolved. Cook until mixture thickens. Remove from heat and add citric acid and salt and stir. If using garlic, sauté it in the microwave and add to the sauce. Serve with mashed potatoes, beans and other vegetables. - Diane Sylvester |
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Rebecca’s
pizza topping (to go on 2 pizza bases as per Failsafe Cookbook). |
First layer (tomato paste
substitute): 3 tbsp cream cheese and 3 tbsp pear ketchup, mixed well. Meat layer: (500 g mince,
half a leek, one clove of garlic, failsafe oil for frying, 1 big can of
kidney beans) cooked as per garlic mince in the Failsafe Cookbook Topping: grated mozzarella
cheese (optional) Spread paste substitute
on pizza base, cover with meat mixture and top with grated cheese. Bake in a
hot oven (220 degrees C) for 15-20 min. |
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Rebecca's egg pie |
1 sheet pampas pastry
with canola (now with permitted antioxidants) 2 cups of stir-fried
failsafe vegetables (eg cabbage, leek, shallots, peas, carrot (moderate in
salicylates)) 4 eggs 1 cup soymilk 1/2 tsp salt Prepare vegetables and pie dish with pastry. Beat eggs, soymilk and salt together lightly. Arrange vegetables on pastry base. Gently pour over egg mixture. Bake at 200°C for 30 minutes |
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Sausages in foil |
Failsafe sausages can
contain the following ingredients: sausage casing, flour or rice flour, fresh
minced meat or chicken, sea salt, parsley, garlic, chives, or shallots. If
you can't get your butcher to make them for you, make them yourself (note:
sausages labelled "preservative & gluten-free" probably contain
herbs & spices which are not failsafe!) • minced beef or chicken
plus any or all of the following ingredients: • sea
salt, finely chopped parsley or celery, garlic, chives, shallots, a little
beaten egg. Lie a long strip of foil on your kitchen bench. Mix your ingredients into little sausage shapes and lie them on the foil end to end. Then roll them up and twist the foil between them to make links. Fry in a hot frying pan - no oil needed. You can make each sausage a different flavour to order. Serve with Birgit's pear ketchup. |
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Tofu stir-fry |
(rich in omega
nutrients) 1 tbspn
canola oil 300 gm firm tofu, cubed 1 cup cup
chopped leeks (plus garlic to taste) 1 cup chopped celery 1 cup chopped carrots
(moderate in salicylates) 1 tbspn
chicken stock or water 1 tbspn
golden syrup 2 bunches baby bok choy (moderate in salicylates) ends trimmed, leaves
separated and washed salt to taste Heat ½ tbspn canola oil in wok, add tofu and toss until golden. Remove and set aside. Add remaining oil and stir-fry leek, celery and swedes. Add tofu, bok-choy, chicken stock and golden syrup and toss to combine. Cook 1 minute or until the bok choy is slightly wilted. Serve on noodles or rice. |
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