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  • Katrina’s Christmas cake and Christmas cake cuties | Destitute Gourmet
    with wooden spoon to break up any large clumps of fruit Add cooled melted butter sifted flours and spice mix thoroughly Place in a deep 23cm round or deep 20cm square cake tin lined with three sheets of greaseproof paper Bring paper 5cm above edge of tin Bake in slow oven 165 for approximately 3 ½ hours or until cooked when tested insert a knife or skewer into the middle when removed it should be clean Remove the cake from the oven brush evenly with about 2 tablespoons of extra sherry or brandy rum or whatever you used and leave to cool Wrap well and store in an airtight container away from direct sunlight To decorate we used one pack of ready roll pettinice fondant icing available in supermarkets This was enough for 6 8 of the cakes and the remainder we topped with our classic dg toffee nut crust Toffee nut crust 1 cup of mixed nuts include Brazils hazelnuts pecans cashews almonds peanuts 45 g butter 1 2 cup sugar 1 4 cup water Pre heat the oven to 160 Grease and line the base and sides of your cake tin or tins with baking paper or greaseproof paper For the sides I use a long piece of baking paper folded over 3 times into a long 3 layered strip and I use a single disc of paper on the bases Place the fruit in a large bowl add the brandy or other spirit melted butter golden syrup brown sugar and eggs and mix well with a large spoon Add the flour and mixed spice and fold into the fruit mixture to form a thick batter Spoon the mixture into the prepared tins and drop gently on the bench to settle the mixture Smooth over the top and bake for ½ an hour to 3 hours depending on size The cakes should be springy and set and a knife blade inserted into the cake should come out clean Mini cakes may only require 30 45 minutes cooking time a full size cake several hours Brush with a little extra spirit and when cool wrap well and store in an airtight container To decorate with fondant icing Roll the fondant icing out on a clean surface dusted with icing sugar to a thickness of around 3 ml a thick layer of icing conceals any lumps and bumps in the cake brush the cake all over with warmed apricot jam this adheres the icing to the cake Cut circles from the icing bigger that you will need to cover each cake Drape the icing over the cake and flare it around the base Use the warmth of your hands to gently smooth the icing with a stroking motion onto the cakes ensuring it is well fixed to the sides of the cake Use a sharp knife to trim around the base of the cake Add ribbons or ornaments if you desire Fondant covered cakes will keep well for weeks as

    Original URL path: http://www.destitutegourmet.com/recipes/katrinas-christmas-cake-and-christmas-cake-cuties/ (2016-04-27)
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  • Mallowpuff Chocolate Puddings | Destitute Gourmet
    Hosting a dg event outside of Auckland dg class feedback Charts and Conversions Metric conversion chart Seasonal Availability Calendar Destitute Gourmet Master Recipe Index Meat Cuts BBQ Cooking Times Sausage Definitions Contact Mallowpuff Chocolate Puddings All Recipes Mallowpuff Chocolate Puddings Next Previous These cute little treats are very decorative and easy enough for preschoolers to make They are great table decorations or easy inexpensive Christmas party favours Mallowpuffs White chocolate for melting Jaffas or red jelly beans for the tops Patty cases optional Cellophane and ribbon Melt the white chocolate gently in a bowl set over a pan of simmering water Remove from the heat as soon as the chocolate begins to melt and stir until it is lump free Use a teaspoon to drop a dollop of melted white chocolate onto the top of each mallowpuff so it resembles brandy sauce trickling down the sides of a pudding Top with a red sweetie and when set wrap each individually in Cellophane Stay Connected Blogger Facebook Twitter Youtube Lest We Forget Old fashioned Anzac Biscuits Your home baking repertoire won t be complete without this classic t co l0V1OlYeNi Time ago 3 Days via Facebook Honey Peanut pork stir fry

    Original URL path: http://www.destitutegourmet.com/recipes/mallowpuff-chocolate-puddings/ (2016-04-27)
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  • Cool Yule Flaming Baked Alaska | Destitute Gourmet
    thick trifle sponge 3 egg whites ¾ cup caster sugar 40 ml brandy optional A 1 litre 1 2 litre capacity bowl Cling film Remove the ice cream from the freezer and allow it to soften but not melt Tear off a long piece of cling film and lay it inside the bowl covering the base of the bowl with the excess length hanging over the sides Spread it to line the sides of the bowl as best you can Slice the sponge in half horizontally to make two sponge sheets Cut one of the sheets into triangles and arrange the triangles in the base of the bowl cutting and trimming and squashing if needed to completely cover the base of the bowl Cut the remaining sheet of sponge into strips to cover the sides of the bowl again trimming and packing so there are no gaps It s easy and quick to do Crumble the Christmas cake or pudding and using a large spoon fold it into the softened ice cream Pack the ice cream into the sponge lined bowl and fold the excess cling film over the top Place into the freezer to re freeze When the ice cream is frozen again prepare the meringue Place the egg whites in a clean bowl completely free from any grease Beat with an electric beater until it forms firm peaks then beat in the caster sugar a spoonful at a time When all the sugar is incorporated and the ice cream has frozen solid remove the bowl from the freezer and invert the bowl over a heat proof plate or platter Using the cling film to gently pull easing the bombe out of the bowl Using a spatula pile the meringue onto the bombe working from the top down quickly

    Original URL path: http://www.destitutegourmet.com/recipes/cool-yule-flaming-baked-alaska/ (2016-04-27)
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  • Balsamic Roasted Vegetables with Rosemary | Destitute Gourmet
    Balsamic Roasted Vegetables with Rosemary All Recipes Balsamic Roasted Vegetables with Rosemary Next Previous Serves 8 450 g red skinned potatoes 450 g golden kumara 450 g peeled pumpkin 2 big parsnips 2 large carrots 2 red skinned onions ¼ cup olive oil 2 tbsp Balsamic vinegar 3 fat cloves garlic chopped 2 large sprigs rosemary Salt Pre heat the oven to 200º Clean the potatoes but leave the skins on and cut into 2 2 ½ cm cubes Cut the kumara and pumpkin to approximately the same size chunks as the potatoes Peel the parsnips and carrots cut in half long wise then into quarters long wise then cut each strip in half forming long chunky wedges Peel the onions leaving the stalk end in tact and cut into 8 wedges Place the prepared vegetables in a large roasting pan sprinkle on the garlic then drizzle over the oil and balsamic vinegar toss well before adding the rosemary and a sprinkle of salt Roast the vegetables turning them frequently until golden and tender Serve piping hot with roast meats or use in salads open sandwiches or with couscous as a side dish Stay Connected Blogger Facebook Twitter Youtube Lest

    Original URL path: http://www.destitutegourmet.com/recipes/balsamic-roasted-vegetables-with-rosemary/ (2016-04-27)
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  • Sweetie Treatie Tree | Destitute Gourmet
    is fun and easy to make it can be used as a gift as well as reused at home year after year You will need A small terracotta pot A sturdy stick or piece of dowel A polystyrene ball Plaster of Paris Double sided sticky tape Wrapped Sweets and treats chocolates mini mars bars or similar candy canes truffles bags of m and m s Make up the plaster of Paris according to the packet directions pour into the pot you may need to plug up the drainage hole in the bottom of the pot Insert the stick into the centre of the plaster and leave to set When completely dry whittle a hole into the polystyrene ball so that it fits snugly and securely onto the stick Cut strips of double sided sticky tape and wrap all over the ball press individually wrapped treats onto the ball until it is completely covered Take the sweetie tree to other peoples houses as a gift or after dinner treat use at birthday parties or as a table centrepiece To reuse remove old sticky tape and replace with fresh tape and a new stock of goodies Our sweetie treatie tree has been

    Original URL path: http://www.destitutegourmet.com/recipes/sweetie-treatie-tree/ (2016-04-27)
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  • Glazing a ham | Destitute Gourmet
    Hosting a dg event in Auckland Hosting a dg event outside of Auckland dg class feedback Charts and Conversions Metric conversion chart Seasonal Availability Calendar Destitute Gourmet Master Recipe Index Meat Cuts BBQ Cooking Times Sausage Definitions Contact Glazing a ham All Recipes Glazing a ham Next Previous Calculate the cooking time allowing 20 minutes per kg Pre heat the oven to 160 Peel the skin off the ham taking care not to remove the fat Score the fat using a sharp knife into a diamond pattern Press a whole clove into the centre of each diamond Bake the ham according to your calculations Combine the glaze ingredients and 40 minutes before the completion of cooking liberally brush the ham with glaze speedily repeating the process at regular intervals sloshing on some of the pan drippings as you go For a darker glaze increase the oven temperature to 180º for the final 10 minutes or so Stay Connected Blogger Facebook Twitter Youtube Lest We Forget Old fashioned Anzac Biscuits Your home baking repertoire won t be complete without this classic t co l0V1OlYeNi Time ago 3 Days via Facebook Honey Peanut pork stir fry is a dg fave Costs around

    Original URL path: http://www.destitutegourmet.com/recipes/glazing-a-ham/ (2016-04-27)
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  • How to roast a Turkey | Destitute Gourmet
    bowl in the fridge and stuff the turkey just before you cook it Roast the turkey according to the time stated on the back of the packet or by using the following table as a guide Turkey Size Cooking Time Serving Guide based on 150g serving size 3 0 2 hrs35 mins 6 7 servings 3 5 2 hrs 40 mins 7 8 servings 4 0 2 hrs 45 mins 8 9 servings 4 5 2 hrs 50 mins 9 10 servings 5 0 2 hrs 55 mins 10 11 servings 5 5 3 hrs 11 12 servings 6 0 3 hrs 5 mins 12 13 servings 6 5 3 hrs 10 mins 13 14 servings Remember some ovens such as fan assisted ovens might cook the bird more quickly these times are a guide only Always check that the meat is cooked thoroughly before serving by inserting a skewer into the thickest part of the thigh if the juices run clear the turkey is cooked Rest the meat for 10 minutes before carving For a quick easy stuffing combine chopped onion parsley a pinch of dried herbs breadcrumbs and a beaten egg season with salt pepper As an alternate to stuffing the turkey you could make individual stuffing balls simply roll the stuffing into ping pong sized balls and keep refrigerated until the turkey is nearly cooked Place the balls in to a lightly oiled roasting tin and cook for approximately 15 minutes at 180 C turning once during cooking For the veggies if you find that you do not have room in your oven to cook both the turkey and veggies at the same time cook the vege first and then set aside to be re heated once the turkey is cooked It s very important to keep

    Original URL path: http://www.destitutegourmet.com/recipes/how-to-roast-a-turkey/ (2016-04-27)
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  • Frosted Fancies | Destitute Gourmet
    Fancies All Recipes Frosted Fancies Next Previous These versatile cookies can be made as filled biscuits with jam curd or frosting or as a single layer iced biscuit They are fun to decorate and easy to make 125 g butter or shortening ½ cup sugar 1 ½ cups plain flour 1 egg yolk 1 tsp vanilla essence Jam for filling if desired Glace icing for decorating 1 cup icing sugar Squeeze of lemon juice or a drop or two of artificial colour and flavour such as raspberry or peppermint Makes around 15 filled biscuits depending on size Pre heat the oven to 180 Cream the butter and sugar until pale and fluffy Add the egg yolk and vanilla essence 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 Cut into shapes using cookie cutters Use a smaller cutter to remove the centres from the biscuits if you want to see some of the filling Place on greased baking trays and bake for 10 15 minutes until lightly golden Remove from trays and when cool spread the some of the biscuits with jam top with the biscuits that have no centres Others can be spread with glace icing and decorated as desired 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 Cooks tip If you haven t got cookie cutters improvise with a drinking glass for the biscuits and use a screw top bottle cap to cut out the centres or raid the kids play dough cutters and see what they ve got Stay Connected Blogger Facebook Twitter

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