April 2019 Newsletter #52
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April brings Easter, school holidays and Anzac Day! Are you ready? I am looking forward to not having an early morning routine for a few weeks. This edition has some delicious Easter recipes and crafts for you to enjoy.
Life is incredibly full at the moment, and being the sole person left responsible for the monthly newsletters, I have made the decision to publish the newsletter every second month from now on. The next edition will be in June. Thanks for your understanding.
Have a safe and blessed Easter and Anzac Day.
Rona
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EASTER TABLE DECORATIONS

I think the table decoration pictured above is the most appropriate for a failsafe Easter, it made me smile! "These lovely Easter topiaries were fashioned out of brussel sprouts, they are fresh and elegant, and something different". You can find the link for them and other beautiful decorations on the link below.
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HOT CROSS BUNS
Cooking for Oscar: I have three hot cross bun recipes – pear buns, fruit buns and choc-chip (carob buttons and white melts. [recipe link]
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CAROB & WHITE CHOCOLAT EASTER EGGS
Domestic Diva: A carob centre coated in white chocolate. REALLY sweet, but tasty! [recipe link]
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PASKA
Romancing The Stove: Paska is a traditional Easter bread made in Eastern European countries. [recipe link]
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EASTER EGG CAKES
Domestic Diva: This decadent cake concept is easy to make and can really be used for any occasion. [recipe link]
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EASTER BUNNY ROLLS
Bomb Shell Bling: You can make these sweet Easter Bunny rolls using any roll dough that your family loves. [recipe link]
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RICE BUBBLE EASTER EGGS
Cooking For Oscar: These cute little rice bubble eggs are super easy to make!  [recipe link]
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EASTER CASHEW BISCUITS by TANJA
Failsafe Table: Based on a traditional Croatian European Easter almond biscuit, these are made with cashews to make them suitable for the failsafe diet.
GF & DF.  [recipe link]
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SERBIAN FESTIVE EASTER BREAD
A Kingdom for a Cake: "In my native Serbia, many type of breads are made for Easter, almost every family has it's own tradition, but they all have one common denominator - they all  look ornate and festive".  [recipe link]
Barra Cakes
SAM'S BARRA CAKES
Fed Up: Fish for Good Friday.  If you can’t get fresh Barramundi, any fresh white boneless fish fillets will do. For amine responders, fish must be very fresh, not frozen.  [recipe link]

Easter Crafts
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Domestic Diva: Failsafe Easter Egg Hunt [Link]
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How to Make a Pom-pom Bunny [link]
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Naturally dyed with flower patterns [link]
For more great Easter Recipes, decorations and craft ideas, check out the Failsafe Table Easter Pinterest Board.
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Fed Up Fact Sheet:

Flavours and Flavour Enhancers: natural or artificial, what's the difference?
Under new labelling regulations, it is not possible to distinguish between artificial and natural flavours
· this doesn’t matter because they’re all made of the same chemicals in giant chemical factories and chemically there is little difference
· the problem with adding flavours made in factories – whether natural or artificial - is the size of the dose because it is possible to get much higher doses than you would in nature
· flavour additives are not the same as flavour enhancers
· children and adults who are affected by additives such as artificial colours and natural chemicals such as salicylates are likely to be affected by high doses of artificial flavours. You can choose to avoid all strong flavours, or choose to avoid all added flavours except vanilla.
Consumers who read food labels are often surprised to see that there are added ‘flavours’ in most products. If, like many people, you think natural flavours are good and artificial flavours are bad, you need to know more about these additives.
Flavours are used in processed food because overprocessing destroys flavour. When you drink freshly made juice, it needs no added flavours. But by the time apple juice, for example, has been centrifuged, pasteurised, filtered, clarified and cold-stabilised, much of the original flavour has been lost.
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