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  • Beautiful Biscuit Bouquets | Destitute Gourmet
    125g butter or shortening ½ cup sugar 1½ cups plain flour 1 egg yolk 1 tsp of vanilla Wooden or bamboo skewers Non stick baking paper Glace icing 1 cup icing sugar Squeeze of lemon juice or a drop or two of artificial colour and flavour such as raspberry or peppermint Decorations such as silver balls celebration sprinkles icing flowers small candies For filled biscuits Strawberry or raspberry jam and a dab of glace icing Makes around 30 frosted biscuits depending on size Pre heat the oven to 180 C Cream the butter and sugar until pale and fluffy Add the egg yolk and vanilla and mix well then stir in the flour and mix to a firm dough Knead the dough lightly then roll out on a floured surface slightly thicker than you usually would Cut into shapes using decorative cutters Insert skewers almost all the way through each cookie If you are making jam filled cookies use a small cutter to cut a shape from the centre of half the biscuits Skewers will be inserted in filled biscuits once baked Place prepared cookies on baking trays covered with non stick baking paper and bake for 10 15 minutes until lightly golden Combine the glace icing ingredients using only as much water as you need to make a spreadable icing Ice the top of each cooled cookie with icing and decorate as desired Sprinkles silver balls edible glitter For jam filled biscuits remove from trays and when cool spread the ½ biscuits with jam Add a few dabs of glace icing around the edge position a skewer in the middle ensuring it is not visible then top with the biscuits that have no centres Sticking them in place with the dabs of icing Cooks tip If you haven t

    Original URL path: http://www.destitutegourmet.com/recipes/beautiful-biscuit-bouquets/ (2016-04-27)
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  • Chocolate Valentines Cookies | Destitute Gourmet
    so treat all the ones you love for less than the price of one red rose Makes 20 plus cookies 200g 8oz butter ½ cup sugar 1 tsp vanilla essence 2 cups plain flour 125g 4oz dark chocolate I use Whittakkers 62 cacao chocolate Non stick baking parchment or paper For the coating 225 8 ½ oz g dark chocolate 1 tbsp butter Pre heat the oven to 190 C 350 F With a beater or processor cream the butter and sugar until pale Place a heat proof bowl over a pan of simmering water and gently melt the chocolate Mix the melted chocolate into the creamed butter and sugar and then add the flour and vanilla I do all of this in the processor Place the dough between two layers of plastic wrap and roll out to form a block and Chill in the freezer for 5 minutes Cover a cookie sheet with non stick baking paper Roll the dough between the plastic wrap to a thickness of 2cm Use a heart shaped cutter to cut the dough into thick heart shaped cookies and place on prepared tray Chill again for 5 minutes then bake in the preheated oven for around 15 20 minutes until just firm and lightly coloured The cookies will spread and swell slightly as they cook giving them a more rounded shape so allow a little space between each one Remove from the tray and cool on a wire rack To coat Place a heat proof bowl over a pan of simmering water and gently melt the chocolate stir in the butter and then dip the rounded face of each cookie into the chocolate mixture so the top and sides are coated Fish the cookie out with a fork and allow excess chocolate to run

    Original URL path: http://www.destitutegourmet.com/recipes/chocolate-valentines-cookies/ (2016-04-27)
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  • Marshmallow Eggs | Destitute Gourmet
    All Recipes Marshmallow Eggs Next Previous I use this recipe to make marshmallow eggs but you can cut it into squares and dust with icing sugar Homemade marshmallows are great for toasting 3 dessertspoons Gelatine 1 cup Sugar 270 ml or ½ a pint Water 250 g ½ lb Icing Sugar powdered sugar 1 tsp vanilla icing sugar for dusting Several cups of Corn flour or icing sugar for moulding if making eggs Put gelatine into a saucepan with water and sugar Boil for 8 minutes and allow to cool If making eggs while the mixture is cooling fill a shallow pan with corn flour or icing sugar to a depth of 2 3 cm or 1 ½ inches Use a real egg to make impressions in the flour pressing the egg down firmly then removing When the sugar syrup has cooled pour it into a bowl then add the icing sugar and vanilla Using an electric mixer beat until thick and white I divided my mixture in ½ and added a couple of drops of raspberry essence to one half and used ½ a tsp of vanilla essence in the white half To make eggs use a wet spoon to scoop the mixture and deposit into the moulds you have made in the flour Leave for several hours to set I was impatient and tried to photograph mine before they were properly set Was very annoyed with self as were much firmer and easy to handle several hours later If not making eggs simply pour the mixture into a wet sponge roll tin run the tin under the tap then pour the water out leave Marshmallow for several hours to firm Cut into squares and dust with icing sugar or roll in toasted coconut Stay Connected Blogger Facebook Twitter

    Original URL path: http://www.destitutegourmet.com/recipes/marshmallow-eggs/ (2016-04-27)
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  • Extra Special Easter Eggs | Destitute Gourmet
    or steak knife is fine Icing for piping made with icing sugar and egg white Gift for inside money sweeties a note jewellery airline tickets whatever you choose Remove the foil from the egg and make it into a little nest to rest the egg on If you hold the egg to work on it the heat from your hands will melt the chocolate Heat the knife in hot water then repeatedly run the hot knife around the seam of the egg until the halves separate Melt the chocolate melts or buttons according to the manufactures instructions Place your gift or sweeties in one half of the separated egg and use the melted chocolate melts to reseal the two halves Chill until set While the chocolate is setting whisk ½ an egg white until frothy then gradually add sifted icing sugar and whisk in thoroughly with a knife until you have a thick white icing that holds a peak The combination of whisking and adding more sugar is what makes it thicken You need to whisk well to aerate the icing Piping icing is ready when it holds a peak and is almost a little dry looking on the surface Test it by spreading a little on a piece of paper and seeing if it will dry in a few minutes It should shatter when dry Use a piping bag or plastic bag with a corner snipped off to pipe decorations on the egg Simple flowers around the seam a name on the top if you have cake decorating nozzles and some skill then obviously you can do something more elegant but an absolute novice can create a funky look by using Smarties or M M s as the centres of the flowers Cake decorating shops sell ready made edible

    Original URL path: http://www.destitutegourmet.com/recipes/extra-special-easter-eggs/ (2016-04-27)
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  • Decorated Eggs | Destitute Gourmet
    end of the egg make one hole larger than the other Poke the needle up inside the egg and twirl it around to ensure that the yolk is broken Now hold the egg over a bowl and with lips forming a seal around the end of the egg with the smaller hole blow hard forcing the contents out the larger hole at the other end When the egg is empty rinse it thoroughly under running water and make scrambled eggs for lunch while the shells dry To decorate the eggs Special effects Form words or names out of stick on letters before dying the egg Once the shell is the desired shade remove from dye and dry and then peel off the letters to reveal the words Wax crayons One of the easiest and most effective ways to decorate eggs is simply with wax crayons Draw on a pattern using a variety of colours then drop the egg into the dye The dye will not adhere to the crayon so the pattern stands out in relief From simple swirls and stripes to elaborate filigree wax crayons produce a great effect To dye the eggs Put a drop of food colouring to a glass of hot water add a splash of vinegar to the water this cuts through any greasy residue on the egg shell and helps the colour to adhere The stronger the concentration of dye the darker the hue We use a teaspoon to lower the eggs in and fish them out For very delicate colours dip very briefly in the dye or go from one colour to another for different effects Try not to handle the eggs with your fingers until the dye has taken rub off any excess with a rag or kitchen towel as little drops

    Original URL path: http://www.destitutegourmet.com/recipes/decorated-eggs/ (2016-04-27)
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  • Rocky Road Christmas Tree | Destitute Gourmet
    Dr Seuss story book They re fun to make and you don t need any decorating skills to get a great result Make up as one big one or make several littlies to give away For the rocky road 270 g good quality dark chocolate or chocolate melts 2 tbsp Kopha or Kremelta 1 ½ cups unsalted nuts coarsely chopped 180 g marshmallows cut in chunks use mini marshmallows if you prefer 1 3 cup red glace cherries halved To make the mould Non stick baking paper Craft paper Stapler Vase or jar to hold the cone while the chocolate sets White chocolate and silver balls to decorate Make a cone from the baking paper stapling it to hold it in place Make a cone of the same size from the craft paper this sturdier cone will support the baking paper one Both can be re used Put the chocolate and Kremelta into a heat proof bowl place over a pan of simmering water and gently melt stirring frequently until the chocolate becomes liquid Stir in the nuts and cherries and lastly the marshmallows handling the mixture as little as possible so as to not melt or squash the marshmallows Stand the craft paper cone point down in a vase Slip the baking paper cone inside and fill with the rocky road mixture Set aside or refrigerate till firm Remove from the mould and carefully using a serrated knife slice off the bottom so the tree stands straight Decorate by drizzling with melted white chocolate or pipe white chocolate swags around the tree Add silver balls and other decorations if desired To get decorations to stick to the tree simply warm the tip of a knife on an element and touch it onto the chocolate then apply the decoration to

    Original URL path: http://www.destitutegourmet.com/recipes/rocky-road-christmas-tree/ (2016-04-27)
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  • Christmas Mince Pies | Destitute Gourmet
    Christmas Mince Pies Next Previous Makes around 14 regular size with stars on top or more if you do some as mini s Pastry needs cold butter cold water and a cold rest in the fridge Handling or kneading the pastry will make it greasy and tough so be gentle and you ll have melt in the mouth short pastry for your mince pies FYI I always make a double batch but we are very greedy For the pastry 1 heaped cup of plain flour Pinch of salt 100 g butter 1 dsp sugar for sweet pastry 1 egg yolk Splash of cold water For the filling ¾ tub of fruit mince approx I big cup full Icing sugar to dust Put flour salt and butter into food processor and pulse until fine crumbs form or rub butter into flour with your finger tips Add sugar egg yolk and water and pulse or mix with the blade of a knife until just combined If the pastry is over worked it will be tough if it is crumbly add more water Wrap the pastry in paper or cling film and rest it in the fridge for 1 2 an hour before rolling out Pre heat the oven to 190 Use a cutter or glass to cut pastry discs to fit your pans Grease the pans then line with the pastry discs Spoon a teaspoon of fruit mince mixture into each one don t overfill or they ll spill over and stick to the pans Top with a star or other pastry shape Bake for around 15 minutes until pale golden Remove from pans while still warm and place on a rack to cool Store in an airtight container and serve warm or cold Dust with icing sugar before serving Stay Connected

    Original URL path: http://www.destitutegourmet.com/recipes/christmas-mince-pies/ (2016-04-27)
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  • Chocolate and Nut Christmas Trees | Destitute Gourmet
    g dark chocolate 125 g slivered or chopped almonds 2 3 cup chopped dried apricots 2 3 cup sultanas Icing sugar to dust Star pattern as described below Non stick baking paper Cellophane to wrap Prepare a pattern by drawing 7 five pointed stars starting at 16 cm diameter and reducing in size each time by 2 cm so you have the following size stars 16 cm 14 cm 12cm 10 cm 8 cm 6cm and 4cm Out line the edges boldly This can be easily produced on a computer or download a template here Melt the chocolate gently in a large bowl Add the fruit and nuts and mix well Cut out the stars and place on a baking sheet Cover with baking paper you should be able to see the outlines through the baking paper Fill each star outline with chocolate mixture using a spoon and knife to mould the mixture into shape Reserve enough of the mixture to stick the pieces together Put the stars in the fridge to firm up then place a dab of the reserved mixture into the middle of the largest star Stick the next largest on top repeating the process using 3

    Original URL path: http://www.destitutegourmet.com/recipes/chocolate-and-nut-christmas-trees/ (2016-04-27)
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