Skip to main content

Slushy

Pear Slushy
Yummo!!  And just the thing for a hot and sticky afternoon.  It ticks all the boxes:  fruit, water, cold.  Simple.  The only thing is,  it requires a bit of forethought.  But,  if you haven't got any frozen pear and syrup, then straight from the pantry is fine.  Just not as 'frozen'.

Ingredients:

  • 2 whole canned pears with syrup (ie 4 pear-halves), previously frozen
  • 1 tray of ice-cubes
  • 1 golden or red delicious* apple, washed and cut into quarters (optional)
Method:
  • Put frozen pears, broken up a bit, ice-cubes and apple into TMX
  • Pulverise/smash/puree on Speed 6 increasing to Speed 10
  • You may need the spatula to ensure all the ice gets into the blades, while it's going.
  • Serve as a sorbet if a bit on the solid side or as a slushy, if more liquid.  (Serves 4 kids, with a bit left over for me.)
Verdict:  My kids will happily have a couple of these a day on a hot weekend...  and I will happily give it to them.

Tweeks:  Leave out the apple if you're not having moderate Salicylates. Add more pear or syrup as you'd like. 

* Moderate Salicylates

Comments

  1. Hi there! I almost died from an anaphylactic shock 30 months back. The cause of it was salicylates. And for 30 months now, I have not eaten any 'outside' food. I have been cooking and baking and making all of my food from scratch. Bread, cookies, cake, even dumpling skins and pastries. Anything which has additives, flavourings, colourings, preservatives, chemicals, MSG will trigger another attack.

    Here is my story and some of the home-made dishes I prepared:

    http://therighttobealive.blogspot.com/2011/09/day-i-met-death.html

    http://therighttobealive.blogspot.com/2011/10/my-chemical-salicylate-free-gastronomic.html

    http://therighttobealive.blogspot.com/2011/10/fantabulous-food-i-licious.html

    ReplyDelete
  2. Evelyn, yours is a very powerful story... and terrifying!! Thankyou for sharing. I wonder if you have made the connection to www.fedup.com.au or any Failsafe group?

    ReplyDelete
  3. Hi! Thank you for your reply. I have joined the fedup.com.au forum and yes I have been reading up a lot. Much to digest and am figuring out how to adapt into my already 'limited' lifestyle. Thank you once again. And I hope to learn from your blog too!

    ReplyDelete

Post a Comment

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

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…