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Showing posts from November, 2010

Mighty Mayo (Failsafe Mayonaise)

This is taken directly from the Failsafe Cookbook and is also known as "Robin's Dressing".  An experienced TMX cook can easily translate this into TMX-ese. 

1/4 cup maize cornflour        (HALF  20g)1 tsp citric acid (or more to taste)     (HALF  1/2 tsp)       1 tsp salt      (HALF  1/2 tsp)1/2 cup sugar      (HALF  30g)1 1/4 cups water    (HALF  155g)2 eggs      (HALF  1 egg)175ml (150g) failsafe oil   (HALF 75g)

Put Cornflour, Citric acid, Salt, Sugar and Water into TMX and cook for 10 mins, 100ÂșC Speed 4Lightly whisk egg in another dish and then, with TMX going at Speed 3, gently pour egg into through hole in lid  Measure oil into a jug (something that pours easily) and increase to  Speed 4, with the MC in, slowly pour the oil onto the lid, all around.  Take your time and with the MC in place,  this will drizzle to oil into the mixture quite well.  Allow it to mix for about 60 seconds in all.Pour into a clean jar and allow to cool before …

Shortcrust Pastry

Lifted directly from the Thermomix 'Everyday Cooking' book:
(For a Gluten-Free version,  see Yvonne's recipe in the comments.)

200g Plain flour100g butter, chilled and cut into pieces1/4 tsp Salt50-60g Water, chilled Method:
Place flour, butter and salt in TMX and mix for about 10 seconds on speed 6 until mix resembles breadcrumbsSet dial to closed lid positionAdd water and knead for 10-20 seconds on interval speed to form doughAdd a little more water, if necessary, to bindTurn mixture onto floured board and knead lightlyPut into fridge for about 15 minutes before rollling out and usingBake at 200degC unless recipe states otherwiseThis recipe can be used for savoury flans, pies, quiches etc.


Quiche?  Is there a place for quiche in a Failsafe diet?  Well,  this recipe has some amines,  so if you are particularly sensitive,  then no.  Or else,  leave out the cheese and see how you go. (I'd love to hear what that turns out like.)  This quiche sort of evolved...  mostly by what I had available in the fridge.  Also,  our quiche dish is really wide and flat,  unlike our old one which was quite deep. Quiche is something I used to make with bacon and hands full of cheese.  I loved that creamy, salty flavour.  I wondered if this might be an insipid copy and I was wrong.  It was really quite delicious!!!!

One problem,  Ms C hates quiche.  Well, she hates pastry and, therefore, anything attached to pastry.  Mr frillypants came up with a solution, we hope, which we'll try tonight.

4 eggs20g Greek Yogurt110 g Pouring Cream180g Milk1 leek, sliced finely1-2 spring onions, sliced finelySmall palm size piece of butternut pumpkin,  sliced finely with a vegetable peelerSa…