Sneak preview of the new book, 100+ tasty $10 meals is due for release on April 1st. If you want to pre order a signed copy for delivery first week of april you can do that via the website www.destitutegourmet.com
Tuesday, February 16, 2010
muffin break
Just made lovely lovely banana walnut muffins. Can do this as have freezer full of black bananas.
Black banana is NOT exotic new variety.
Is what you get when you have far more bananas than you can use!
Filmed a TV commercial about healthy breakfasts and was given many many bananas by lovely banana company - would have been churlish to refuse - after all Free stuff!
made banana cakes, ate them, made more and gave some away, finally froze remaining bananas as utterly sick of banana cake - who knew that could happen? Cake is like oxygen to me. Anyway now utterly fed up with avalanche of frozen banana's cascading onto floor every time I open freezer. So made up new recipe.
Spicy banana walnut muffins with crunchy nut crumble topping. Had one warm with coffee - sooo good.
Muffins freeze well - as do bananas so don't actually have to eat whole batch- but probably will.
Banana walnut crumble top muffins
Muffin mixture begins to rise as soon as you add liquid to it. For the lightest muffins ensure you have everything else ready before adding the wet ingredients to the mixture. In this case, grease the pans, and make the topping first.
2 cups self raising flour
½ tsp baking powder
1 cup sugar
1 tsp mixed spice
½ tsp cinnamon
2/3 cup chopped walnuts
1 cup mashed banana 1-2 bananas
100 g melted butter or olivani
1 cup milk
1 egg
Topping
1/3 cup chopped walnuts
2 tbsp brown sugar
½ tsp mixed spice
2 tbsp pl flour
1 ½ tbsp butter
Pre heat the oven to 210°
Grease a 12 cup muffin pan.
Prepare the topping by pulsing the ingredients together in a processor or rub the butter into the dry ingredients with your finger tips then mix in the chopped nuts.
In a mixing bowl combine the flour, baking powder, sugar, spices and chopped walnuts. Mash the bananas and set aside. In a separate bowl, melt the butter and add the milk, mashed banana and a lastly the egg.
Fold into the dry ingredients using a large metal spoon. Do not over mix. Spoon into the prepared muffin pan and top each muffin with a sprinkle of the crumble topping.
Bake for 15 minutes or until golden, well risen and springy when gently pressed.
Black banana is NOT exotic new variety.
Is what you get when you have far more bananas than you can use!
Filmed a TV commercial about healthy breakfasts and was given many many bananas by lovely banana company - would have been churlish to refuse - after all Free stuff!
made banana cakes, ate them, made more and gave some away, finally froze remaining bananas as utterly sick of banana cake - who knew that could happen? Cake is like oxygen to me. Anyway now utterly fed up with avalanche of frozen banana's cascading onto floor every time I open freezer. So made up new recipe.
Spicy banana walnut muffins with crunchy nut crumble topping. Had one warm with coffee - sooo good.
Muffins freeze well - as do bananas so don't actually have to eat whole batch- but probably will.
Banana walnut crumble top muffins
Muffin mixture begins to rise as soon as you add liquid to it. For the lightest muffins ensure you have everything else ready before adding the wet ingredients to the mixture. In this case, grease the pans, and make the topping first.
2 cups self raising flour
½ tsp baking powder
1 cup sugar
1 tsp mixed spice
½ tsp cinnamon
2/3 cup chopped walnuts
1 cup mashed banana 1-2 bananas
100 g melted butter or olivani
1 cup milk
1 egg
Topping
1/3 cup chopped walnuts
2 tbsp brown sugar
½ tsp mixed spice
2 tbsp pl flour
1 ½ tbsp butter
Pre heat the oven to 210°
Grease a 12 cup muffin pan.
Prepare the topping by pulsing the ingredients together in a processor or rub the butter into the dry ingredients with your finger tips then mix in the chopped nuts.
In a mixing bowl combine the flour, baking powder, sugar, spices and chopped walnuts. Mash the bananas and set aside. In a separate bowl, melt the butter and add the milk, mashed banana and a lastly the egg.
Fold into the dry ingredients using a large metal spoon. Do not over mix. Spoon into the prepared muffin pan and top each muffin with a sprinkle of the crumble topping.
Bake for 15 minutes or until golden, well risen and springy when gently pressed.
Wednesday, February 10, 2010
Valentine's Day Biscuit Bouquets
To make biscuit bouquet you will need:
Tin, vase, pot or other wide mouthed container
Sand or pebbles
Polystrene/styrofoam - left over from packaging, if you don't have any, see if you can scrounge a chunk from an electrical store or some other retailer whose product is packaged in polystrene.
Popsicle sticks, wooden skewers or heat proof chopsticks
Decorated biscuits/cookies
To make the base, fill your chosen container 1/3 full of sand or pebbles. Pack the top with polystyrene.
Prepare the biscuits:
125g butter of shortening
1/2 cup sugar
1 1/2 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.
Preheat oven to 180C
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 form dough. Knead the dough then lightly 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 to 15 minutes until lightly golden.
Combine the glace icing ingredients, suing 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 1/2 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 got the right size cutters, improvise with a drinking glass for the biscuits and use a screw top bottle cap to cut out the centres. Raid the kids' playdough cutters and see what they've got.
To assemble the bouquet, carefully insert the skewers into the polystyrene with tuille, curling ribbon or tissue paper.
If the cookies are not likely to be eaten immediately, you can individually wrap them in clear cellophane and tie with curling ribbon to keep cookies fresh.
Tuesday, January 26, 2010
bra bra black sheep
Holiday is pretty much distant memory now. Work phone is ringing all the time-so escaped to gym to have some time to myself and do some "damage limitation". Took really good book to read while on cross trainer - love to read, so workout almost enjoyable.
Changed into industrial strength, gravity resistant, workout under garments- Bra is guaranteed to force 10 on Richter scale. Donned leggings, shorts,t.shirt etc. Placed pretty, lacy little bra into gym bag. Dumped clothes, keys etc on top and left bag in locker room.
Workout completed. Descended into stygian darkness of car park, got keys and handbag out of gym bag and headed to shops for ingredients. Eyes not adjusted to gloom so didn't notice that lacy bra had attached itself to hand bag zip.
Proceeded to saunter round shops trailing incriminatingly sexy undergarment off back of hand bag. Was paying for kaffir lime leaves before I noticed!. Had to stuff bra into smallish hand bag. Sooo embarrassed. Like walking through crowded restaurant with dress tucked into knickers. Gaaagh! Cannot tell my family as am already figure of fun.
Oh - Kaffir Lime leaf was part of excellent fragrant chicken curry. Froze the rest of the leaves along with surplus lemongrass stalks- both freeze well. Recipe is for Taste magazine, and is delish. But will not be able to make again once frozen kaffir lime leaves run out as cannot show my face in shops again - will have to move!
Changed into industrial strength, gravity resistant, workout under garments- Bra is guaranteed to force 10 on Richter scale. Donned leggings, shorts,t.shirt etc. Placed pretty, lacy little bra into gym bag. Dumped clothes, keys etc on top and left bag in locker room.
Workout completed. Descended into stygian darkness of car park, got keys and handbag out of gym bag and headed to shops for ingredients. Eyes not adjusted to gloom so didn't notice that lacy bra had attached itself to hand bag zip.
Proceeded to saunter round shops trailing incriminatingly sexy undergarment off back of hand bag. Was paying for kaffir lime leaves before I noticed!. Had to stuff bra into smallish hand bag. Sooo embarrassed. Like walking through crowded restaurant with dress tucked into knickers. Gaaagh! Cannot tell my family as am already figure of fun.
Oh - Kaffir Lime leaf was part of excellent fragrant chicken curry. Froze the rest of the leaves along with surplus lemongrass stalks- both freeze well. Recipe is for Taste magazine, and is delish. But will not be able to make again once frozen kaffir lime leaves run out as cannot show my face in shops again - will have to move!
Sunday, January 17, 2010
The tide is out
Am having lovely holiday with kids and one true love. Went camping, soooo relaxing.
Daughter spent whole time staking out power points to re charge phone, but aside from that was quintesential kiwi camping experience. Had New Years eve bonfire on beach, fireworks, berry picking, long walks, large ice creams and lots of lying about reading.
Home now and life is still bit like being at beach as tide goes in and out each day. Tide in this case though, is number of children present. Low tide is when its just our own. "Tide is out" means no kids here at all, "high tide" means we have lots of extras, mostly in form of 14 yr old boys.
Was nearly washed away by sudden high tide last week as boys with skateboards flooded in from every direction. Tide has since receeded taking my boy with it and leaving behind only wet towels, dirty plates, empty fridge and a broken jandal.
But enough coastal analogy - have a day to myself, a car and a credit card and am thinking about trying on shoes.
Am able to do this as feet are only part of me that has not "retained water" over summer. Have french painted toe nails too, so simply must try on shoes, or nail polishing will have been waste of time!
Is good to do something enjoyable before year hits full speed. If money was no object would obviously go to Paris for day and um, try on shoes. But am not Russian Billionaires squeeze so will settle for number one shoe warehouse, followed by coffee and cake. Will worry about "water retention" problem next week, still have some clothes I can fit.
If you were me today, with car, credit card (within reason) and no kids, how would you spend day?
Daughter spent whole time staking out power points to re charge phone, but aside from that was quintesential kiwi camping experience. Had New Years eve bonfire on beach, fireworks, berry picking, long walks, large ice creams and lots of lying about reading.
Home now and life is still bit like being at beach as tide goes in and out each day. Tide in this case though, is number of children present. Low tide is when its just our own. "Tide is out" means no kids here at all, "high tide" means we have lots of extras, mostly in form of 14 yr old boys.
Was nearly washed away by sudden high tide last week as boys with skateboards flooded in from every direction. Tide has since receeded taking my boy with it and leaving behind only wet towels, dirty plates, empty fridge and a broken jandal.
But enough coastal analogy - have a day to myself, a car and a credit card and am thinking about trying on shoes.
Am able to do this as feet are only part of me that has not "retained water" over summer. Have french painted toe nails too, so simply must try on shoes, or nail polishing will have been waste of time!
Is good to do something enjoyable before year hits full speed. If money was no object would obviously go to Paris for day and um, try on shoes. But am not Russian Billionaires squeeze so will settle for number one shoe warehouse, followed by coffee and cake. Will worry about "water retention" problem next week, still have some clothes I can fit.
If you were me today, with car, credit card (within reason) and no kids, how would you spend day?
Monday, December 14, 2009
Make and bake biscotti
Was reading facebook messages the other day and saw someone was after a biscotti recipe so thought would be good to post one.
These are hard biscotti, like criplingly expensive cafe ones, only very cheap. Also easy to make - dentist is expensive though! so might want to dunk em in coffee!
If you want softer biscotti - the crumble or shortness comes from fat - use a recipe with butter in it. These'll continue to get harder over a couple of days and they keep well so make good prezzies.
You can mix and match with other flavours, also good chocolate dipped or swizzled with lemon icing.
Cranberry spice biscotti
These pretty biscuits are hard biscotti ideal for dunking in coffee or a hot chocolate. They make a great homemade gift or long lasting nibble to share with guests over the festive season. The recipe makes at least 25 so you’ve enough to give away and still enjoy some yourself.
1 egg
1 egg white
½ cup sugar
1/3 cup pistachios
½ cup dried cranberries/Craisins
1 tsp of vanilla essence
1 tsp mixed spice
1 ¾ cups self raising flour
Non stick baking paper
Pre heat the oven to 180°
Beat the egg, egg white and sugar together until the sugar is dissolved, and the mixture has become pale and frothy. Stir in the vanilla, spice, flour, nuts and dried fruit. Place the baking paper onto a baking tray.
Knead the dough lightly and form into a flattish log. Bake for 25 minutes then remove from the oven and allow to cool. The log will have cracked a little on top, this is normal.
Using a serrated knife slice the biscotti in to 5mm slices – you should get roughly 25 -28 from a log. Place the slices in batches onto a cooling rack, put the cooling rack onto a baking tray and carefully place in the oven. Cooking the slices on the rack allows the hot air to circulate around the biscuits eliminating the need to turn them. Bake them for 15 minutes or until lightly golden. Cool and store in an airtight container.
These are hard biscotti, like criplingly expensive cafe ones, only very cheap. Also easy to make - dentist is expensive though! so might want to dunk em in coffee!
If you want softer biscotti - the crumble or shortness comes from fat - use a recipe with butter in it. These'll continue to get harder over a couple of days and they keep well so make good prezzies.
You can mix and match with other flavours, also good chocolate dipped or swizzled with lemon icing.
Cranberry spice biscotti
These pretty biscuits are hard biscotti ideal for dunking in coffee or a hot chocolate. They make a great homemade gift or long lasting nibble to share with guests over the festive season. The recipe makes at least 25 so you’ve enough to give away and still enjoy some yourself.
1 egg
1 egg white
½ cup sugar
1/3 cup pistachios
½ cup dried cranberries/Craisins
1 tsp of vanilla essence
1 tsp mixed spice
1 ¾ cups self raising flour
Non stick baking paper
Pre heat the oven to 180°
Beat the egg, egg white and sugar together until the sugar is dissolved, and the mixture has become pale and frothy. Stir in the vanilla, spice, flour, nuts and dried fruit. Place the baking paper onto a baking tray.
Knead the dough lightly and form into a flattish log. Bake for 25 minutes then remove from the oven and allow to cool. The log will have cracked a little on top, this is normal.
Using a serrated knife slice the biscotti in to 5mm slices – you should get roughly 25 -28 from a log. Place the slices in batches onto a cooling rack, put the cooling rack onto a baking tray and carefully place in the oven. Cooking the slices on the rack allows the hot air to circulate around the biscuits eliminating the need to turn them. Bake them for 15 minutes or until lightly golden. Cool and store in an airtight container.
Monday, December 7, 2009
Christmas Cheer
Feeling happy, hair not too awful, work starting to ease off, only a few school lunches left to make and have super gorgeous Christmas tree.
Love the tree, whole family allergic to it naturally, cat obsessed with trying to drink tree water and needles already everywhere, also got migraine trying to untangle lights.
We all like tree and Christmas music so made mince pies as might as well go whole hog - in fact if I eat many more will resemble hog!
Thought you might like recipe so am attaching.
Christmas Mince pies
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 1 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.
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