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Messages - greenie
31
« on: January 15, 2012, 01:34:44 am »
yeah, it does and apparently it is really sweet. I bet it has the same or less than tomato sauce though, which is what it's meant to be replacing. Many failsafe recipes seem high in sugar to me, but if it helps the kids stay excited about their failsafe diet then i guess it is worthwhile. We have noticed a massive shift in behaviour, in a good way 
32
« on: January 14, 2012, 11:07:37 am »
Thanks Judy - done!
33
« on: January 14, 2012, 11:06:19 am »
Definitely make the vegie stock - I add it to everything!! Well... not sweet stuff, but if I could, I would! It's definitely my secret ingredient. Custard is easy and will be a winner with your family. Most people I know use less than the 40g of cornflour in the cookbook (I use 20g) This recipe from Jo is awesome - makes heaps, is delicious, uses the Varoma and really teaches you loads of different things. Just make sure you leave space in the middle of the 2 varoma dishes so that steam can circulate - http://quirkycooking.blogspot.com/2011/01/chicken-and-cashews-with-coconut-satay.htmlhave fun!
34
« on: January 14, 2012, 08:23:09 am »
Yes, they are a soft, chewy texture and you need hulled sesame seeds
35
« on: January 14, 2012, 08:21:57 am »
oh, woops!!  it's meant to have an egg in it, or egg replacer.
36
« on: January 14, 2012, 08:19:48 am »
Modified version of Sue Dengate's recipe as follows: 1 x 825g tin pears in syrup. Drain pears, reserve 1/2 liquid 1 t citric acid 80g white sugar 2T golden syrup blend 10 secs speed 7 cook 15 mins, 100C, speed 1 with MC off (unless it spatters) The kids are VERY happy with this tomato sauce substitute
37
« on: January 14, 2012, 05:37:47 am »
Thanks for the support everyone I can totally put my hand up now!  The dietician has put me on fodmap AND strict failsafe elimination. Unfortunately it is still not working, but the kids have decided to do a 3 week failsafe test too, which is making cooking easier. I am a busy beaver in the kitchen atm, so will post recipes in the 'special diet' section when I get them sussed. Thank god I have a TMX - i don't know how people do it without one.
39
« on: January 12, 2012, 07:06:50 am »
My pantry moths are not discerning 
40
« on: January 12, 2012, 07:05:35 am »
I can't eat fruit at the moment but apparently it is delicious!!! but very sweet - and that is according to the kids, so it must be! I've made pear jam from fresh pears as well as nashi pear jam - they were delicious and are a favourite with the kids for sure! You need to be very careful not to burn them though as they take a while to gel but are also quite delicate. Have realised I probably posted this in the wrong place so will pop a link in the special diets part
41
« on: January 12, 2012, 12:08:18 am »
My husband is an absolute chilli head and loves his tacos so I tried doing this exact thing about a year ago. I just used a recipe on the net but it called for the chillies to be sliced & put in a jar, then a vinegar, sugar n spice mix is boiled up & poured over. I think you needed to wait a few months too. DH loved them, so I guess that means they worked!
As far as the cloudy salt goes I wouldn't worry too much - naturally sourced salt has loads of minerals in it and they make a water n salt mix cloudy (and often with 'bits' at the bottom as well!).
42
« on: January 11, 2012, 05:25:09 am »
Just made this, adapted from Sue Dengate's 'The Failsafe cookbook' recipe 2 tins Pear halves in syrup (must be in syrup, not in juice) 600g sugar 1 tsp citric acid 1 50g packet Jamsetta -preheat oven to 100C Strain pear halves and pop in TM bowl -chop 5 seconds, speed 5 -add sugar, citric acid and jamsetta -cook on Varoma,  , speed 1 for 15 mins -place clean jars and metal lids in oven (I put them on an oven tray lined with a teatowel, which soaks up any drips later). 15 mins at 100C sterilises clean jars, lids & anything else. -when jam is cooked, quickly remove jars from oven and pour or ladle into hot jars. Immediately seal with lids (use rubber gloves or teatowel as they should be too hot to handle), and leave undisturbed until cool. This will give the best chance of a vacuum occurring and sealing the jars so they can be kept in the cupboard. Note: This jam is very sweet - I did reduce the amount from 750 to 600 but it is still really sweet so I think next time I'll reduce further to 500g
43
« on: January 10, 2012, 05:55:06 am »
ooh, this looks good - will have to wait a while till pears are in season though. Thanks for posting
44
« on: January 10, 2012, 05:53:40 am »
I'm just making this now with ripe mangoes. Oddly I couldn't fit the water into the bowl, so left it out. Was probably just as well because after 90 mins of cooking it is still fairly thin. Will thicken up sufficiently when cool i think, but I'd say skip the water if you're using ripe mangoes. DH and DD report it is delicious too! Thanks for the recipe
45
« on: January 06, 2012, 11:43:37 am »
Hiya! I can put my hand half up. Doing a very strict elimination diet at the moment... FODMAP with no amines or salicylates  basically I can eat rice & chicken FODMAP = fermentable oligosacharides, disacharides, monosacharides and polysacharides. It's a VERY long list of what I can't eat, but includes all fruit, some veg, onion, garlic, leeks, shallots. So there is quite a lot of failsafe stuff I can't eat. Will pop back here with recipes if and when I create them - at the moment I'm just eating rice! It seems to be working though, so that's something I'm hoping to make some 'vegie stock' with celery, some root veg and salt tonight. It won't be anything to write home about, but better than nothing I reckon.
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