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  • Apricot, fig and orange white chocolate Pan forte | Destitute Gourmet
    chocolate Pan forte All Recipes Apricot fig and orange white chocolate Pan forte Next Previous Pan forte simply means strong bread a decadent slice that gets better over a week or two making it the ideal cake to take away on holiday or give as a gift to be enjoyed after the excesses of Christmas have worn off This one uses white chocolate and is ideal for those who don t like or can t eat dark chocolate Ready in 1 ½ hours Makes 1 20cm cake ½ cup blanched almonds 70 g pistachios ¼ cup mixed peel 1 cup dried figs coarsely chopped 1 cup dried apricots coarsely chopped Zest of an orange ¾ cup plain flour ½ teaspoon cardamom 1 teaspoon cinnamon 70 g unsalted butter 100 g white chocolate ¼ cup castor sugar ¼ cup runny honey Pre heat oven to 170 Grease and line a 20 cm cake tin or 2 x 10 cm tins In a mixing bowl combine the nuts fruit peel zest flour cardamom and cinnamon In a small saucepan combine the butter chocolate sugar and honey and heat very gently until melted mix to combine then pour into the bowl with the nuts and fruit Stir until thoroughly mixed and pour into the prepared pan Smooth over the surface and bake for 1 hour or until firm and set when the centre is pressed Cover the top with baking paper in the last ½ if needed to prevent over browning Allow the cake to cool before turning out When cool wrap the cake in foil and store in a cool place Pan forte can be eaten immediately but is at its best when about two weeks old Dust with icing sugar and serve in thin slices with coffee or ice cream Stay

    Original URL path: http://www.destitutegourmet.com/recipes/apricot-fig-and-orange-white-chocolate-pan-forte/ (2016-04-27)
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  • Ginger bread house recipe | Destitute Gourmet
    sugar until light Add the golden syrup and eggs and then beat in the dry ingredients a cupful at a time Dust the bench with flour turn the dough onto the floured surface and add begin kneading in some of the extra flour working and turning the dough adding the flour until you have added 1 cup By this time the dough should be firm enough to roll and handle easily Cover 3 cookie sheets with non stick baking paper and dust lightly with flour Divide the dough into thirds and roll each third onto a cookie sheet Roll the dough no thinner than ½ a cm With a sharp knife and your templates cut out the panels of the gingerbread house You will cut 2 of each panel Re roll and use trimmings if required Trimmings can be used to shape shutters gates chimneys etc if you want them Remember small pieces of dough will cook much more quickly than bigger pieces If you want windows use cookie cutters or play dough cutters to cut them out cut them larger than you want as the dough will spread slightly during cooking and the final holes will be smaller than when you cut them Fill the window spaces to the brim with crushed boiled sweets put them in a bag and bang with a rolling pin The candy will melt in the oven and re set in the space like stained glass If you don t want to cut windows you can pipe some on with icing Chill the shapes for ½ an hour in the fridge before baking Bake in a preheated oven at 180 for 20 25 minutes until golden and firm Cool completely before handling Trim the edges of each panel that will attach to another with

    Original URL path: http://www.destitutegourmet.com/recipes/ginger-bread-house-recipe/ (2016-04-27)
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  • Fast Track Limoncello | Destitute Gourmet
    time Makes around 2 litres Simmering the lemon zest in the syrup extracts the lemony flavours and colour faster than traditional long slow infusing at room temperature so you can produce a lovely Limoncello in 48 hours Longer infusing will further improve the colour and flavour if you have time 9 medium sized lemons 2 ½ cups sugar 3 ½ cups water 750 ml Vodka Was the lemons and with a plastic scouring pad or washing up brush to remove any wax or dirt Use a sharp peeler to peel them taking care to only peel the coloured part of the skin not the bitter white pith In a medium saucepan combine the sugar and water and heat gently until the sugar is dissolved Add the peel and simmer for 3 4 minutes Allow the mixture to cool and leave overnight to infuse Stir the Vodka into the mixture and let it macerate for up to 4 days When you are ready to store the Limoncello strain the mixture through muslin kitchen towel or a coffee filter into a jug Store in sterilised bottles and serve chilled from the freezer or over crushed ice Cooks tip Use the lemon juice

    Original URL path: http://www.destitutegourmet.com/recipes/fast-track-limoncello/ (2016-04-27)
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  • Chocolate Peppermint Bliss “cookies in a jar” | Destitute Gourmet
    a standard 3 ½ cup square Golden Harvest Mason Jar available in supermarkets The ingredients need to be layered in the correct order or they will blend spoiling the appearance Once packed firmly in order they are quite stable just remember to include the baking instructions 2 cups plain flour 1 tsp baking powder ½ tsp baking soda a pinch of salt ½ cup brown sugar ½ cup cocoa ½ cup white sugar 55 g approx 5 small crushed candy canes ½ cup chocolate drops An A4 sheet of plain paper A dry artists paint brush for dusting inside the jar if needed A sterilised 3 ½ cup mason jar with lid Sift together the flour baking powder baking soda and salt Fold the sheet of paper to form a cone and place it in the jar to funnel the ingredients into the jar keeping the sides of the jar clean Place a folded tea towel on the bench to form a pad and tap the base of the jar on the pad repeatedly to compact the flour and level it dust the inside of the jar with the brush if necessary Use the paper funnel to add the brown sugar then tap it to level it out then press it firmly with the back of a spoon to form a dense cap that will stop the flour travelling Funnel the cocoa in and tap very gently as it is inclined to float Carefully funnel in the white sugar then add the crushed candy cane and top with the chocolate bits To the label add the following instructions Pre heat the oven to 180 Beat 175g butter until light add 1 egg 1 egg yolk the contents of the jar and 2 tbsp hot water Mix with a spoon then

    Original URL path: http://www.destitutegourmet.com/recipes/chocolate-peppermint-bliss-cookies-in-a-jar/ (2016-04-27)
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  • Romantic dinner at home – Scallop and prawn risotto | Destitute Gourmet
    is quick to make is special enough for it to feel like an occasion and doesn t require slaving over a hot stove for hours so you have time to enjoy the meal and company Just add a salad and some crusty bread and if you budget will allow any then you can wine match with any Bubbly or serve with a glass of Sauvignon Blanc pinot Gris or a chardonnay Serves 2 3 Cost 19 51 2 ½ cups chicken stock use good quality liquid stock 1 tbsp olive oil 1 medium onion finely chopped 1 clove garlic crushed ½ med chilli seeded and finely chopped 1 cup Arborio rice ½ cup white wine optional 12 scallops 8 10 prawns frozen defrosted prawns are fine Zest and juice of 1 large lemon Handful of finely chopped Italian parsley Salt and pepper In a saucepan heat the stock to boiling then remove from heat and set aside In another large pan heat the oil and add the onion garlic and chilli Cook gently until soft taking care not to let them brown Pour the rice into the pan and let it toast along with the onion and garlic for around 2 3 minutes Stir in the wine if using and allow it to evaporate around 1 2 minutes Add the stock a ladleful at a time the rice will absorb the stock but don t let it dry out or it will stick Keep and eye on it and add more as needed until all the stock has all been added Stir occasionally to ensure it doesn t stick Cover the pan and simmer gently for 15 minutes then add the seafood cover again and cook for a further 5 minutes or until the prawns are pink and the scallops

    Original URL path: http://www.destitutegourmet.com/recipes/romantic-dinner-at-home-scallop-and-prawn-risotto/ (2016-04-27)
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  • Valentines Raspberry shortcake ice cream sandwiches | Destitute Gourmet
    can share the love with the whole household For the Semi Fredo ice cream 300 ml cream 150 ml berry flavoured yoghurt 1 ½ cups raspberries to make ½ cup raspberry puree frozen are fine ½ cup caster sugar 2 egg whites beaten to soft peaks For the shortcakes Makes approx 18 allow 2 per person 225g butter 125g sugar 350g flour Pinch of salt Raspberry jam for spreading To make the ice cream Line a large spring form cake pan or Swiss roll pan with cling film Defrost the frozen raspberries then pulse them in a food processer Pour the purred berries into a sieve set over a bowl and press the raspberry puree through a sieve to remove the seeds Whip the cream in a large bowl fold in the yoghurt caster sugar and beaten egg whites Lastly drizzle in the raspberry puree and ripple it through the mixture using the blade of a knife Pour the mixture into the lined pan and freeze While the Semi Fredo is freezing make the shortcakes Preheat the oven to 150 C Combine the sugar flour and salt then cut the butter into small pieces and rub into the dry ingredients Work it well with your hands until it becomes a smooth dough or place all the ingredients into a food processor and process till dough forms you may still need to work it a little with your hands Roll the dough out till it is about 4 ml thick and use a heart shaped cookie cutter to cut the shortcakes Prick each shortcake with a fork and bake on a greased tray for around 15 minutes or until lightly golden Remove from the tray and cool on a rack To assemble Remove the semi fredo ice cream from the freezer

    Original URL path: http://www.destitutegourmet.com/recipes/valentines-raspberry-shortcake-ice-cream-sandwiches/ (2016-04-27)
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  • Churros with spiced chocolate fudge dipping sauce | Destitute Gourmet
    3 eggs 1 litre of oil for frying Icing sugar or ½ cup granulated sugar mixed with ¼ tsp cinnamon Paper kitchen towels for draining A piping bag with a large star nozzle Spiced chocolate dipping sauce 120 g dark chocolate 120 ml cream 1 tsp vanilla essence 1 cinnamon quill 75 ml milk optional In a medium saucepan place the cup of water butter brown sugar and salt bring to a boil over medium high heat Reduce heat to low and sift in flour stirring for 1 minute then remove from heat Beat until the mixture forms a ball that pulls away from the sides of the pan Add the eggs one at a time beating well after each addition do this in a processor if you have one if not break the last egg into a bowl and whisk it slightly with a fork before stirring it into the dough this will make it easier to incorporate Beat the mixture for another minute until glossy Heat oil in deep saucepan until a 2 cm cube of bread will brown evenly in around 2 minutes Place the piping bag with the nozzle in place in a jug or vase to keep it upright Spoon the mixture into the bag and set aside Hold the piping bag over the hot oil and Squeeze the dough out snipping off approx 10 cm lengths with a knife or kitchen shears Fry flipping once until deep golden brown all over about 3 minutes Using a slotted spoon transfer Churros to a paper towel lined baking sheet to drain Roll Churros in icing sugar or cinnamon sugar and serve immediately with Chocolate Dipping Sauce To make the sauce Place the cream in a small saucepan with the vanilla essence and cinnamon quill heat gently

    Original URL path: http://www.destitutegourmet.com/recipes/churros-with-spiced-chocolate-fudge-dipping-sauce/ (2016-04-27)
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  • Dirty Burgers | Destitute Gourmet
    Dirty burgers began as the burgers you would buy from a vendor at 2am after a big night out These days a dirty burger is one that is messy manly and definitely doesn t come with knife and fork 500 g topside beef mince 1 slice bread made into crumbs 2 large onions 1 2 tbsp oil 1 tsp beef stock 2 tsp Worcestershire sauce ½ tsp salt ¼ tsp black pepper 4 tbsp mayonnaise 1 clove garlic crushed ¼ cup tomato relish or chutney or ketchup style sauce if you prefer 2 3 Gherkins thinly slices Lettuce 2 ripe tomatoes 4 slices cheddar cheese sliced beetroot optional 4 5 burger buns large baps or soft rolls Cut the onions in half set aside one half Peel and slice the remaining onion halves and place in a frying pan or saucepan with the oil and fry gently until golden brown Combine the mayonnaise and garlic and set aside While the onions are cooking make the burgers In a bowl or processor combine the beef and breadcrumbs Finely chop the remaining ½ onion and add to the meat along with the Worcestershire sauce salt and pepper and sprinkle in the beef stock Mix well then form into 4 5 patties Wrap the buns in foil or place in a foil covered tray in the oven to warm through Grill the burgers 3 4 minutes each side then place the cheese on top of each one and grill until just melting To assemble the burgers slice the warm buns in half spread the base with tomato relish and the top with garlic mayonnaise Build the burger in layers with lettuce fried onions cheese topped patty gherkins tomatoes beetroot if using and serve with napkins to catch the juices that run down your

    Original URL path: http://www.destitutegourmet.com/recipes/dirty-burgers/ (2016-04-27)
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