Recipes

Creamy mayonnaise

Mayonnaise is traditionally made with raw eggs but due to salmonella risk in overcrowded battery chickens, Australian regulators now recommend cooking eggs for safety. This delicious recipe should keep for up to a week in the fridge.

2 tbsp sugar
2 tsp butter
½ tsp salt
2 tbsp cornflour
½ cup milk
1 egg, beaten
½ tsp citric acid

Place sugar, butter and salt in saucepan, melt over low heat. Remove from heat and stir in cornflour dissolved in a little milk. Return to heat and gradually add egg that has been beaten into the rest of the milk, stirring all the time. Add citric acid and continue stirring until the mixture thickens – thanks to Anne

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

Click here to learn more about The Failsafe Cookbook