Skip to main content

Pear Leather (or Pear 'Rollups')

Pear Leather or 'Rollups'



This is from the Failsafe website... but learn from my mistakes.  :)

Ingredients:
  • 2 large cans of pears in syrup
  • 1/2 tsp Ascorbic Acid (Vitamin C) (optional)
Method:
  • Drain Pears and allow to drip dry for a good long time
  • Pre-heat oven to 75-100ºC
  • Line 1 or 2 oven trays with good quality baking paper
  • Puree Pear with Ascorbic Acid
  • With a spatula, spread the pear puree thinly over the baking paper
  • Cook in oven for 3-4 hours
  • Remove from oven and allow to cool enough to handle and remove from paper
  • Starting on the long side,  roll pear leather up and then slice with a sharp knife
  • Or, cut leather into strips and then roll.
Verdict:
Everyone is very excited to be having 'Rollups'.  I can see that the teachers may not think that this is 'brain food', but I'm just going to have to go and talk with them again.  Won't they be surprised to find it is pear, only pear and nothing but the pear.

Tweeks:
Oh my goodness,  I made so many mistakes doing this. 

I tried to dry the pear purée,  but the baking paper I used just got soggy and tore apart.  Messy.  At first it was just too thick...  and when I say 'at first' I mean after four hours!!!  (I'd hate to see the electricity bill after all this.) I touched it to see if it was dried and my finger just sank into the puree!!!  
Gah!  So, I scraped it all off and re-spread it much more thinly on 3 trays instead of 2.   I started off at 75 degrees,  but then went to 100.  That might just be my oven though.  The extra thin trays were in the oven for somewhere between 3 and 4 hours, with us just checking it until we decided it was ready.  I have stored these in the fridge, but only since I'm playing it safe.  I suppose it should be okay in the pantry??



















Comments

Popular posts from this blog

Sandra's No-Tomato Sauce

I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

Oh,  but first,  here's --->  Sandra's original.



Ingredients :

1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

Real Deli Chicken

The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


INGREDIENTS:
500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

Yorkshire Pudding

Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

INGREDIENTS

125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…