The mashed potato recipe in the TM Every day book is easily altered to dairy-free. I make it with rice milk and nuttelex and it is the best mashed potato I have ever had. We all love it.

I tried this recipe out of the Failsafe Cookbook. It meets the requirements of the Failsafe food intolerance diet, but contains *yikes* white sugar & golden syrup. For someone trained on anti-c…

My hubby and I adore eating seafood and love cooking up special dishes enjoy together. When we created this dish the first time we were light on with the vodka in the stuffing and served it with Pear Ketchup to tempt our kids. They loved the Calamari and ate that dipped into Ketchup, but the [...]

The Food Intolerance Network provides support families managing food using an elimination and challenge protocol developed by Sydney's Royal Prince Alfred Hospital Allergy Unit.

The Food Intolerance Network provides support families managing food using an elimination and challenge protocol developed by Sydney's Royal Prince Alfred Hospital Allergy Unit.

A great staple to keep in your fridge. Having it home made, you know exactly what’s in it, full of wonderful failsafe vegetable goodness and full of flavour for your dishes.

Salicylate intolerance is not well-understood, and often misdiagnosed. This article looks at the evidence-based ways to treat salicylate intolerance.

The most exciting thing since Real Deli Chicken. This is a brining method I hadn't yet tried. Or even heard of for that matter....

I don't have a very good history with Vanilla Slice. My main memory is Dad bringing them home for me whenever I was sick from school...

Spaghetti Bolognese What? WHAT?!?!?! Am I trying to KILL YOU?!?!?! Nope. This is FAILSAFE spag bol. NO! Really! Honest!!! It...

Mighty Mayo This is taken directly from the Failsafe Cookbook and is also known as "Robin's Dressing". An experienced T...

So my son had a friend over today who is Indian. He was telling me about the food he normally eats and it got me craving curry. Hubby and I had real curry about a month ago when we went out for our anniversary, we go out so rarely that something so incredibly un-failsafe is a fitting choice. But I wanted curry tonight so I experimented with what I can use here and the results were surprisingly good. Actually, it was seriously delicious. Clayton's Chicken Curry Ingredients 1 large leek, split lengthways and sliced finely 5 cloves of garlic, crushed 2 Tbsp failsafe oil (or ghee if you can tolerate it) 600g chicken breast, diced 2 tsp salt 2/3 cup rice milk 1/2 tsp saffron threads 1/4 cup gin (optional, you can just add more rice milk) 2 Tbsp ground raw cashews Method Heat rice milk and add saffron and let soak. Set aside. Heat oil in a large saucepan and cook leeks and garlic until soft and pale gold. Add chicken and seal on all sides. Stir in salt Add gin and rice milk with saffron, cover and gently simmer for about 20 mins or until chicken is cooked and tender. Add ground cashew and cook for another few minutes. Serve with steamed rice and flat bread. Variations - Dairy - use cream instead of rice milk. Salicylates - add a tsp of garam masala with the salt and a Tbsp of fresh coriander to garnish This was so easy to make and everyone liked it, so I think this will be a regular feature at dinner time.

The Food Intolerance Network provides support families managing food using an elimination and challenge protocol developed by Sydney's Royal Prince Alfred Hospital Allergy Unit.

Visitors. They give me an opportunity to try something other than standard meals. To take a bit more time and make something fancier. I experiment on visitors. Mostly it goes well. Today went exceptionally well. We always have nibblies with these guests and a main meal and dessert. We spend a lot of time eating, drinking and being merry. The sun was shining today and sunny winter days are the best for sitting out under our pergola. It's always far too hot in summer. So we enjoyed a lovely roast lamb lunch with lots of vegies and after a bit of bocce and some baseball we sat in the dimming light with hot drinks and a frangipane tart. How can you have a failsafe frangipane tart? Well that is what makes this recipe interesting. I suppose you could substitute cashew meal, but that is an awful lot of cashew and would contain too many amines. I chose to substitute quinoa flakes. I had read somewhere on the internet that some ingenious person had used them to make nut free french macaron. I tried that too and they worked pretty well, so why wouldn't they work for this tart? Quinoa is not usually a flavour you expect in desserts and the first mouthful caught me a little off guard, but after that I was amazed at how good it tasted. The texture was pretty close to the real thing and my guests said they would not have known that it wasn't the real thing if I hadn't told them so. For the tart shell I used the same recipe that I have used for everything so far (I'm sure I'll try a different recipe one day, but I had some in the freezer, so today was not that day) Pear Frangipane Tart Sweet shortcrust pastry 340g gluten free plain flour a small pinch of salt 150g nuttelex 90g icing sugar 2 eggs beaten Method Preheat oven to 180℃ Sift flour, salt and sugar into the bowl of a food processor add the nuttelex and pulse until the nuttelex is incorporated and you have something resembling bread crumbs. Add the eggs with the motor running and process until a dough starts to form. Tip out onto some cling wrap, knead into a ball, wrap and put in the fridge for at least an hour. Roll the pastry between sheets of baking paper and line a 25cm loose based fluted tart tin trimming the edges. Place in the freezer for about half an hour. Line with baking paper and fill with baking weights or dried beans or rice. Bake for 10 minutes, then remove beads and paper and bake for a further 4 minutes or until the pastry is just cooked, but still pale. Filling 140g quinoa flakes 150g icing sugar 25g plain GF flour (today we had whitewings) 150g nuttelex seeds from 1 inch piece of vanilla (optional) 3 eggs lightly beaten 5 pear halves (tinned in syrup) Method Place quinoa, icing sugar and flour into a food processor and blitz at high speed to get the quinoa a little finer. Remove and put into another bowl. Put nuttelex and vanilla into the processor and mix on until combined. Add the quinoa mixture and process on a medium to low speed until well combined. Slowly add eggs while the processor is still running and mix until it is well incorporated. Pour mixture into tart shell and roughly smooth over with a spatula. Cut pears in half and gently press into frangipane. Bake for approximately 45 mins. When cooked the frangipane will be puffed, golden and firm to touch. Cool and dust with icing sugar to serve. Just out of the oven This was lovely by itself, but if you were inclined to make it, then a dairy free custard would go nicely. Or, if you are the dairy eating kind of person, a blob of whipped cream would also go down a treat. Ready to eat. Variations - Gluten - use wheat flour Dairy - use butter instead of nuttelex Salicylates - use any soft tolerated fruit eg. apricots, nectarine, blueberries

There are a couple of recipes floating around for vegetable stock paste. The Diva has one and so does Frilly Pants, but they are both done for the Thermomix and those instructions are double dutch to anyone who doesn't have one. So I gave it a whirl and was really happy with the results, but had to wait until I ran out so I could make more and actually measure what I did. The good thing about stock is that you can use all the bits of your vegies that aren't too pretty - the celery that went floppy in the bottom of the fridge, or the upper bits of the leek. A good habit to get into is to freeze your vegetable off cuts. I have a zip lock bag in the freezer that I add to all the time. The light green bits of leek that can be a little on the tough side to cook with get thrown in the freezer ready to be made into stock, so does the odd bit of celery too. Vegetable Stock Concentrate Ingredients 350g celery 4 shallots 350g leek 3 cloves garlic small handful parsley 1/3 cup salt Method Roughly chop and wash all the vegetables and place in a large saucepan. Sprinkle the salt over it all (it will start to draw the water from the veg quite quickly) Put pan over a low-medium heat and cook, stirring often to begin with. As more liquid comes out of the veg less stirring is required. Turn it down to a simmer and reduce until most of the liquid is gone. It took me about 1hr from turning the pan on to get to this point. Cool and puree. Pack into a freezer container and freeze. (It doesn't freeze solid and can be scooped straight from the freezer) This made 1 1/2 cups. Use one tablespoon to make one cup of stock. That is almost 19 cups of stock and it doesn't take up the entire freezer. Genius! Variations - You can use whatever quantity of veg you have, just make sure you don't over do any particular thing or it will dominate. Salicylates - Add carrot or onion Celery tops - I've heard that the celery tops may be higher in salicylates than the stems, I use the tops, but you may chose not to. Use it to add flavour to risotto, stews or soups, just about anything really.

I'm totally loving this cold weather. There has been frost in the mornings in the reserve next door and this evening I watched fog rise up there too. This weather just makes me want meals like this. Soup that is thick and heavy and warm, that warms your belly and is just good for your soul. This recipe is almost a straight rip off of a Jamie Oliver recipe from his first book. There were minor modifications to make it failsafe and due to ingredients I had on hand. It is incredibly easy and has few ingredients. Hubby is very soup critical and he gave it a big thumbs up. Unfortunately it seems Miss 3 has decided she doesn't like soup and mostly ate toast. Mr 7 also scoffed the lot. This made enough for us with a little left over, so would probably happily feed four adults for dinner. Chickpea and Leek Soup Ingredients 3 medium leeks, split lengthways and sliced finely 2 cloves garlic, sliced 1 large potato, peeled and chopped 2 400g cans of chickpeas, rinsed (you could soak dry ones for 24hrs. I was not that organised) 2 Tbsp failsafe oil salt 1L home made stock (veg or chicken or water with a bit of whiskey if you don't have stock) Method Cook the potato until tender (boil or steam) Warm oil in large pot. Add the leeks and garlic and a big pinch of salt. Cook very gently until very tender (about 15mins) Add the chickpeas and potato. Stir in and cook for a minute. Pour in the stock and simmer for about 15mins. Add salt to taste., Now you can serve as is, or puree the lot, or puree some and mix back together (this is my preference as you get the lumpy bits as well as the thick creaminess) Variations- Salicylates - Add a grind of pepper It really doesn't need any other variations. It's great as is!

Vegetable Stock Concentrate Another one from the TMX cookbook (pg 17), adapted to make it Failsafe. Use this Stock Concentrate by the ...

This recipe has been in our midst for around a year now. When we first made it, it was a WOW moment. We couldn't believe the taste, like a l...

I am not a big cheesecake fan, but my dad is! So since they were coming over for dinner, I thought I would have a go at making my first cheesecake, especially when I had a bag of failsafe honeycomb that I thought would be lovely crushed through it, and it was! 250g biscuits (I [...]

The Food Intolerance Network provides support families managing food using an elimination and challenge protocol developed by Sydney's Royal Prince Alfred Hospital Allergy Unit.

Sometimes I just want to cook meals that I used to cook. Although there is nothing to stop me from cooking things just for the adults or getting a take away (and at times we do do either) I like to try to make things a bit different for the kids. My re-imaginings of some of these dishes are probably a mere shadow of their original form, but they add a bit of variety and variety is the spice of life and since we can't have real spice we may as well have a bit of variety. I was looking at the bean shoots at the grocers the other day. These instantly bring two meals to mind - phô and pad thai. I've had a few attempts at the phô and haven't quite got it good enough to publish, but the pad thai I made the other night did the job for me. Pad Thai Ingredients 4 Tbsp failsafe oil 6 cloves of garlic, finely chopped 2 chicken breast fillets, cut into small cubes 1 Tbsp brown sugar 1 Tbsp Gin 2 Tbsp Golden syrup 1 1/2 tsp salt 1 1/2 Tbsp pear Ketchup 2 lightly beaten eggs 200g wide rice noodles, prepared to packet instructions 3 cups (about) Mung bean sprouts 2 shallots, finely sliced (include some of the green too) 2 Tbsp raw cashews, roughly chopped (you could lightly toast them if you tolerate it) Citric 'lemon' juice to taste Method Heat oil in a large wok and fry the garlic until golden Add the chicken and stir fry until partially cooked. Combine the sugar, syrup, gin, ketchup and salt and add to wok. Add the beaten eggs, let them set slightly, then stir to scramble. Add the noodles and toss and stir them for about 2 mins. Reserve about 1 cup of the sprouts and add the rest to the wok. Stir until the sprouts are barely cooked. Serve into bowls and garnish with the remaining sprouts, shallots and cashews. Lightly sprinkle with the citric lemon to taste. Variations- Salicylates - Also garnish with chopped coriander and dried chilli. Soy - Use cubed firm tofu instead of chicken. The boy declared this dinner "Awesome!"

This is my Failsafe diet version of "nuttella". It is incredibly yummy! This makes a large quantity, but it doesn't last long in our house. Great in sandwiches, spread on puff pastry rolled up and cooked in the oven, on scones... the possibilities are endless! Enjoy! 150g sugar 210g raw cashews 75g carob buttons 45g Carob powder [...]

My mum is really great about cooking for us when we go there and always making sure she has snacks or something for the kids. This is a cake she has made on several occasions. It is nice for afternoon tea and lovely for dessert. Last night she made a rice milk custard to pour over it too. Everyone likes it except for my daughter who is quite the fuss pot. She adapted it from some recipe she had cut out of a magazine ages ago. The original recipe was for a Pineapple Streusel Cake, but it now contains pears. One thing I like to try to do with this blog is have recipes that are good for Failsafe beginners or for people wanting to cook something for failsafe guests. So I try to have some things that don't require a large quantity of strange ingredients and things that will only be used once and the go bad in the pantry. This cake fits that bill very well. Photos were taken on my phone, so please excuse the quality Pear Streusel Cake Ingredients 2/3 cup gluten free flour blend (like Orgran) 1 1/4 tsp baking powder (or use self raising flour) 100g nuttelex 1/3 cup caster sugar 2 eggs lightly beaten 5 tinned pear halves, chopped small and lightly crushed with a fork. Struesel Topping 30g nuttelex 1/3 cup gluten free flour 1/4 cup caster sugar Method Preheat oven to 170˚C Lightly grease a 20cm round cake tin and line the base with baking paper Beat flour, baking powder, nuttelex, sugar and eggs in a bowl with electric mixer until well combined. Stir in pears Spoon into tin Make the streusel topping by rubbing the nuttelex into the flour until it resembles bread crumbs, then mix in the sugar. Sprinkle the topping over the cake. Bake for about 50 mins or until cooked when tested with a skewer. Serve warm with custard or cold on it's own. Leftovers also make a nice lunch box treat

Pear and choko jam suitable for the RPAH Elimination diet. Failsafe.Delish on toast for breakfast!If you can't find choko's, replace with pears.

These are something that I make a lot. It seems that most recipes call for egg yolks and the only recipe that wants the white bits is meringue. I asked my mum if she had any other ideas what I could do with them, she suggested an egg white omlette and the thought of that makes me want to puke. Taking all the nice flavour and texture the yolk adds and leaving you with something resembling rubber. No thanks. So I keep on making meringue. And since I regularly make mayonnaise, I regularly have egg whites, so I regularly make meringues too. This is a simple recipe, two ingredients, that is it. It bothers me that the commercial ones can contain so many ingredients. Meringue Ingredients 4 egg whites, preferably at room temperature 1 1/4 cups of caster sugar Method Preheat oven to 110°C Place egg whites into a very clean, dry bowl of a mixer (Stand mixer is easiest, hand held electric is alright anything less is doable, but tiring). Beat/whisk the egg whites until they are stiff. Add the sugar a tablespoon at a time until it is all incorporated and the mixture is thick and glossy and the sugar has dissolved. Pipe or spoon the mixture onto lined oven trays leaving a few centimetres between them. Bake for approximately 35 mins. Leave them longer so they are crisp through or take them out sooner for a gooier centre. It depends on how big they are too. Half the fun is testing them during cooking to see if they are done yet. Variations: Make them large and flat to use for a pavlova. Add 1-2 teaspoons of sifted carob just before piping for variety. Add a small quantity of vanilla seeds before piping for flavour. Sprinkle uncooked meringues with natural sprinkles for a special occasion. Dairy/soy - After they are cooked and cooled dip the tips in melted white chocolate or carob. These make great afternoon tea treats or are lovely for a party.

I'm imagining lots of batches of pear muffins in my future and this lot are the first. I'm also sure that I won't make the same batch twice. Ha! I laugh in the face of recipes!!! This recipe is very loosely based on a pear cupcake recipe from an old Women's Weekly cookbook but I've made significant changes, the main one being it's made in the Thermomix! Pear and Oat Muffins 2 large pears, very ripe, peeled and grated 290g plain flour 2tsp baking powder 120g softened butter 50g sugar 130g maple syrup 4 eggs 50g rolled oats Squeeze grated pear to remove most of the liquid, reserve liquid for another use. Add flour, baking powder, butter, sugar, syrup and eggs to bowl and mix Speed 4 for 10 seconds Add grated pear and oats and mix on Reverse, Speed 4 for 10 seconds. Fill greased muffin trays 2/3 full and bake at 170C until cooked. I made mini-muffins and they took about 15 minutes. Tips: I significantly reduced the amount of sugar in the original recipe. If they're not sweet enough for you just add more sugar. We make mini-muffins and this recipe made 52. They're the perfect size for lunch boxes, a quick snack or for a sit down with a cuppa - decaf of course! What the family says: Actually, they didn't say anything, they were too busy scoffing them down. I'm not sure how many of the 52 will make it to the freezer ... How adorable are these toddler hands helping? Bless!

The Food Intolerance Network provides support families managing food using an elimination and challenge protocol developed by Sydney's Royal Prince Alfred Hospital Allergy Unit.

Salicylate intolerance is not well-understood, and often misdiagnosed. This article looks at the evidence-based ways to treat salicylate intolerance.

Chicken Balls and Noodles in Broth Dinner tonight needed to be something light, for my visitors who had already been out for lunch....

30 of the Best Gluten-Free Desserts - so good that you won’t even realise they’re gluten-free! And most of them are easy to make too.

One of my favourite recipes growing up was my mum's French Onion Lamb Chops. I have found a way to convert it into a failsafe diet recipe. It is so quick and easy to make. The meat is so juicy and tender cooked this way and better still, my kids love it! 6 Lamb Chops [...]

I find more inspiration in sweets than real meals sometimes. I guess it is easy to make things tastier if there is sugar involved, and who doesn't like cake? Well at the moment my son is not a fan of cake, but he will happily eat this one. I used to make this one BFS (before Failsafe), but used different fruit. In it's original form it had gluten and dairy, but it was one of those fundamentally good recipes that you just know will work without them. Happily, it does not just 'work', it works fantastically! It is based on a Donna Hay recipe and is brilliant for afternoon tea or you could serve it for dessert with a little custard. Pear Cake Ingredients 125g nuttelex 1 cup caster sugar 1/4 teaspoon vanilla (I always use it, but I think it would be really good without it) 2 eggs 1 1/2 cups self raising gluten free flour, sifted (or plain flour with 3tsp baking powder). Tinned pear halves in syrup, drained and each cut into about 4 wedges (depending on the size you will probably need 5 halves) You could also use very soft fresh pears. 1 Tbsp icing sugar Ready to bake. Pear pieces aren't too large. Method Preheat the oven to 160°C and line a 22cm round springform (or loose based) cake tin with baking paper. Beat nuttelex, sugar and vanilla together until light. Add the eggs and beat until well combined Fold in the flour and scoop into the tin. You will need to spread it out a bit, it is quite a stiff mixture. Don't be fooled into thinking the tin is too big at this point, even though it doesn't take up much of the tin now, it will when it's done. I found this out the messy way. Place the pears on the top however you think looks nice. Don't press them in and try not to have them too big. If they are too heavy they won't stay on the top of the cake. I also found this out the annoying way recently. It doesn't wreck the cake, but it is less pretty with the pears on the inside. Bake for 1hr or until a skewer inserted into the centre comes out clean. Remove from the tin and dust with the icing sugar. It can be eaten warm or cold. Variations - Gluten - use wheat or spelt flour Dairy- use butter Salicylates - use nectarines, peaches or apricots. Any tolerated fruit should work as long as it is soft. This cake gets a really lovely crust on the outside and is quite heavy, but extremely delicious.

I know this isn't the most healthy alternative of muesli bars, but it's great for a special treat or even cut into little squares for a party. My kids have grown up not eating commercial muesli bars since they are not failsafe, and in the past when I have tried to make something like them or made [...]