#32

Welcome to the June 2017 edition of our Newsletter!

Winter is officially here, time to pull out all the warming comfort food. I love stews, casseroles and soups this time of year. I hope these choices warm you from top to toe. We are excited to include two more recipes from guest bloggers, mini pies (perfect for footy season) and delicious little caramel cup cakes. Would you like to share one of your recipes in our newsletter? See below for details.

Stay warm this winter,

Make sure you sign up with your email to subscribe to our newsletters on our web site so you don't miss out. We also have our Facebook, twitter and Pinterest pages for you to follow. Make sure you click to "follow" on our pinterest home page with ALL our boards on so you don't miss out when new boards are added.

Comfort Food

Hearty Beef Casserole

Real Failsafe Meals: "Brrrr!!! Did you feel that? Autumn started. Really suddenly down in the Southern parts of Australia. Goodbye BBQs and salads and hello to belly-warming fare". [read more]

Mini GF Pies by Jess Lindemann

Guest Blogger for At The Failsafe Table: Using potato gluten free pastry, ‘that’ cheese sauce and failsafe savoury mince underneath. Big win with the kids! [read more]

Chicken Casserole with Savoury Biscuits

Cooking for Oscar: "The inspiration for this dish came from a recipe called Hungarian Chicken, which has biscuits (scones) cooked on top. Its a really nice dish with paprika, tomatoes, capsicum and other things we can’t have. I decided to use the biscuit concept with a chicken casserole and to make savoury scones (i.e. hidden vegetables)." [read more]

Lamb Chop Tagine with Saffron Cous Cous and Pear Chutney

Domestic Diva: "I am excited about this recipe, it was a joint venture created with my husband and a huge success with everyone coming back for seconds. The meat was not cooked for long, yet was so tender and melted in your mouth. All the elements and textures seemed to work well together, from the lamb tagine, to the subtle taste of the cous cous, the chutney and even with the side of pappadums made it even more fun for the kids." [read more]

Chickpea and Leek Soup

Failsafe Foodie: "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." [read more]

New Recipes Urgently Needed!

I am sure you would all agree, we desperately need some NEW failsafe recipes that are easy to access. Often delicious recipes are shared on facebook groups and forums then get lost in the newsfeed and never to be seen again. We are looking for people who would like to share their recipes with our failsafe community by having them appear as a guest blogger on our At The Failsafe Table web site. Having your recipes on a blog means they can be pinned on pinterest, book marked and easily be found again.

If you have a recipe you would like to share, please email it to admin@failsafetable.com with detailed instructions, photos if you have any (but not essential), and if it was adapted from another recipe please include the original link.

We look forward to seeing your creations!

Cream of Chicken and Vegetable Soup

Thermomix Recipe Community - from Failsafe Family user: A hearty chicken and vegetable soup, perfect to warm you up this winter. [read more]

Darani’s hearty chicken noodle soup

Fed Up: This highly nutritious meal was 3 year old Ethan’s favourite during his elimination diet in the RPAH autism study. Freezes well. Soup is very thick, more like stew really, and can be watered down a little if preferred.- Darani. [read more]

Claypot Potato & Chicken Stew (With Garlic and Chives)

The Right To Be Alive: A warming winter stew using a whole chook. [read more]

Semolina pudding

Fed Up: Semolina is a coarsely ground durum wheat and is particularly high in protein. It can be served as a breakfast porridge or pudding. As an option you can add permitted chopped fruit and nuts .e.g. pears and cashews. Andie writes ‘My kids love this – I serve it as a dessert and sometimes as a very quick meal, when I'm too lazy to cook or have nothing else in my pantry! ‘(not suitable for gluten free diets). [read more]

Little Caramel Cakes by Elizabeth Child

Guest Blogger for At The Failsafe Table: “Failsafe, easy and delicious. Great for Freezing for lunchboxes.
Can be made as one big cake but I prefer individual portions.” [read more]

Caramel Pear Self Saucing Pudding

Cooking for Oscar: "This dessert is pure comfort food. There is nothing healthy about it! I found the original recipe for caramel apple self-saucing pudding on Food to Love, and planned to make it that way, but Oscar instead on using pear. Of course, it can still be made with apple, as long as the salicylates are OK." [read more]

280-283 Propionic acid and its salts: the bread preservative

"If you wanted to create a nation of underperforming children, you could hardly do better than to add a preservative known to cause learning difficulties to an everyday staple food" - Sue Dengate

Australia has one of the highest permitted levels in the world of propionic acid and propionates used as preservatives (E280-283).
Propionates occur naturally in small amounts in natural foods such as cheese and are also produced naturally in the human gut as part of the digestion process. In tiny amounts they are not harmful but, as with other additives, the effects are dose related. Very few consumers will be affected immediately by the amount of propionate preservative in one slice of bread but effects are cumulative, and can build up slowly over days or weeks, varying with the dose. This makes identification of the cause of symptoms extremely difficult.

Like all additives, this preservative was not tested before approval for its effects on children's behaviour and learning ability. [read more]

Petition

Please help reject a new way of hiding MSG in foods.

Sue Dengate has started a new petition to FSANZ (Food Standards Australia New Zealand) asking them to not approve a new enzyme because it considerably increases the level of free glutamates (MSG) in your food and will never be shown on the ingredients label because it will be classified as a “processing aid”.

Did you know that MSG (monosodium glutamate and other free glutamates) may cause a wide range of symptoms like migraines and headaches, sleeplessness, rapid heartbeat, tachycardia and arrhythmias, foggy brain and poor memory, arthritis, cravings and weight gain?

MSG will be added to your food and hidden, not shown on the ingredients list, if a new food industry application is approved.

A1136 is a food company application to FSANZ for approval to use a new enzyme Protein Glutaminase as a “processing aid to improve protein functionality in baking, noodle, dairy, meat, fish and yeast products”.

Please follow this link and sign the petition.

Thank you for reading our newsletter. We hope you now have lots more ideas and inspiration for your families. Don't forget, if you liked the newsletter you can subscribe to have it sent to your inbox every month.

You can find more great recipes at Cooking for Oscar, Domestic Diva Unleashed, Failsafe Foodie, Real Meals and Failsafe Decorated Cakes.

You can follow us on Facebook, Twitter and Pinterest.

Rona, Sandra, Trish and Frilly Pants