My thermomix (Hugo) is arriving in 3 1/2 hours! I am soooo excited.
I will check the recipe in the EDC and let you know (just for interest) if it is failsafe.
If not, I'll try a failsafe version tonight and let you know how it goes....

Bambi, thanks for bumping this topic.  I don't have any recipes to swap as am new to TMX but am keen to read what other failsafers send in for swapsies.

For the non-failsafers, if you even think you may be affected by food it is worth giving it a crack.  I have been failsafe for 3 months and am totally amazed by the results we have seen. I started it for DD4 who had the classic 'angel when doing what she wanted to do but devil when asked to so something she didn't want to do' behaviour. She has had a complete turnaround (we are now dairy free and on low salicylates (fruit and vegies)).  One of the other major surprises is how it affected me. I had totally missed the link between how low you can feel eating additives and some natural foods (if you are intolerant to them).  I thought I was tired because I have 3 young kids! Turns out I was more tired than I needed to be, as have heaps more energy (and carrying less kilos) since changing to failsafe. It was strange to lose weight dropping fruit in exchange for anzac biscuits and shortbread!

We are now looking forward to finding our level of tolerances over the next few months as I'd hate to miss out on all the amazing fresh fruit recipes I could make in the TMX, great soups and risottos etc.  Maybe it'll be only one every now and then ..

Thanks everyone for your warm welcomes.
Bambi, the blog link you sent for failsafers has been great to read and gives me more confidence in ordering a TMX.  I can't wait to try the chicken dumplings and rice paper rolls detailed there.
Cathy79, the recipes that we tried at the demo are ones that we eat regularly (cooking by conventional means) so I was interested in the time saving ability of the TMX.  I think the error with the risotto was that the leek got pulversied at the start and permeated absolutely everything, making the frinal product taste terrible. After reading more on this website I am aware that even the experienced cooks have 'off' days and that correcting a recipe after a failure is the way to go!  I also take on board that at the start it may be easier to convert TMX recipes to failsafe rather than the other way around.

I am still interested to hear from other failsafers. It's exciting to hear of the way TX helps with our restricted diets.

Hi there, I am new to this forum and have been a failsafer (intol to dairy, salicylates and amines) for the last 3 months.
When I heard about the TX I booked a demo straight away - anything to save time in the kitchen cooking food from scratch!

Unfortunately my in home demo was nothing short of a disaster. The consultant attempted to convert the failsafe recipes (from Fed Up by Sue Dengate) with 5 of the 6 dishes tried thrown into the bin. I was not instilled with confidence and am still yet to commit to buying a TX.  In theory I want one, but I am yet to be convinced that it will save me time, given the limitations of failsafe ingredients  and having to start again after throwing dishes out.

I am keen to hear from any other failsafers out there. What do they love using their TX for, what recipes really work well?
I was thrilled to just read a recent post of a failsafe chicken risotto recipe, as the one we made at the in home demo looked like glue and was so 'leeky' it was thrown out.

So please, any reasons why the TX is a must have for failsafers.  I am hoping to use it for more than just custards and rice pudding!

Thanks, Sarah