|
Due out 1st April
Pre-Order your copy Now! 
Click below.......to view recipes and topical tips from our newsletter archivesChristmas
Christmas Special - Save 15% off all dg books
15% discount off all destitute gourmet books in our online store throughout December.
Type December09 into the coupon box next to the submit button to activate the discount.
dg Shop
...
Read More ... Cupcakes
Newsletter - Spring 09
It’s been a busy few months since our last mailer, I’ve been working on a new book I’m sure wi...
Read More ... Super Stretchers
Eat well, spend less – feel great
The grocery budget is the biggest Variable Expense for most households but with a bit of effort...
Read More ... Festive Food
Make your Christmas Stress free, affordable and absolutely gorgeous with our easy ideas
I’ve already spotted packages being smuggled down the hall, and the sellotape is vanishing at an alarming rate, a sure sign something Christmassy is happening. Personally I’v...
Read More ... Bread and Soup
Moneysaving tips- menu planning, choosing the right cut of meat for your budget and great “costs less than a bought one” baking – English muffins, freezer rolls, and beer bread. Plus a rustic lentil soup for dunking some of that lovely fresh bread and delicious chicken stew with dumplings....
Read More ... Valentines
Solutions for getting around the soaring price of dairy products, make your own yoghurt and step by step beautiful biscuit bouquet for valentines day or as gift.
Eat Well Spend Less
Latest news from Sophie Gray
...
Read More ... Nibbles
Breadsticks, crostini, nibbles and dips. Lots of ideas for platters and entertaining with recipes and step by step photographs.
Christmas and the kindness of strangers
Latest news from Sophie Gray
Eve...
Read More ... Lunch Boxes
Includes practical suggestions for kids lunchboxes that you will actually make, with costings. Plus step by step scones – the cheapest lunchbox stuffer ever. Or try the $10.00 dinner with gluten and dairy free variations.
We hope you are all managing to find your way around the new destitute gourmet w...
Read More ... Help for Food Banks
Money Man RecipesCook Book
|
|
Plum JamI adore plum jam and it’s very easy to make. This recipe yields around 4-5 jars of lovely rich red jam for relatively little effort.Plums are low in pectin, which is essential for your jam to set. Citrus fruits have a high pectin level so the lemon juice is important if you want the jam to gel. A preserving pan is designed with sloping sides to aid evaporation when bottling and preserving but is not essential. A large 6 litre, heavy based stock or soup pot will work as well. Time to make – approx 1 hour 1 kilo of ripe clean, red fleshed plums 200ml water 1 kilo sugar 2 tbsp lemon juice Clean jars and lids  Halve the plums by sliceing around the natural crease, twist the halves to separate and remove the stones.Place the prepared fruit and water into a large heavy preserving pan or 6 litre stock pot. Simmer gently until the fruit begins to soften. Add the sugar and lemon juice, stirring until sugar is completely dissolved. Boil the jam for around 20—30 minutes stirring frequently to ensure it does not stick to the bottom of the pan and burn. Keep and eye on it, when it first boils it will rise high up the pan, as the fruit cooks down it will then boil with a little less drama. If a large amount of scum builds up when the jam is boiling skim it off with a metal spoon. While the jam is boiling place 3 small plates into the freezer. After around 20-25 minutes you can start testing for a set. To do this drop a teaspoonful onto one of the chilled plates, leave for one minute. When the jam has cooled on the plate push with your fingertip, the jam should wrinkle on the plate. If it only wrinkles a little continue to boil for another 2 minutes and test again. You may need to test a number of times so return the plates to the freezer to keep them cold. While the jam is cooking prepare the jars by sterilizing in the oven. Pre heat the oven to 120°; place the jars in the oven at least 20 minutes before you need them. Place the lids in a small saucepan of boiling water and boil for 10 minutes. When you have a set- the jam wrinkles when pushed, use tongs to remove a hot jar from the oven, place it into a heat proof dish (to catch spills) fill to the top with hot jam and use the tongs to pick up a hot lid from the saucepan and screw it on. When the jam is cooled it will be well set, the hot jars and lids will have formed a vacuum so the lids will invert slightly and will give a satisfying pop when you come to open them. Just like the bought ones -only better. |
|
Check out Sophie’s Low cost cleaning
Ant Poison
Ant poison
We wage a never ending war with ants in our area. I use a home made ant poison which is much cheaper and every bit as effective as a bought one. Because its cheap I use it more regularly and liberally and our ant problem is better managed than it’s ever been.
1 cup sugar
1/3 cup water
1 tbsp boric ...
Read More ... Dish wash extender
Dish wash extender
This mixture not only makes your dish wash liquid last longer, it softens the water and leaves everything grease free and sparkling.
1 T washing soda
1 1/2 cups very hot water
1 cup dish wash liquid
Dissolve washing soda in water- stir in dish wash liquid.
Return to container and shake bef...
Read More ... Oven Cleaner
Oven Cleaner
It’s easier to clean the oven regularly than waiting till you can hardly get the door open before you clean. Oven cleaners are expensive too so use this mixture once a month and keep on top of the gunk.
125 ml Cloudy Ammonia
250 ml water
Mix in a bowl and place in a warm oven with the power...
Read More ... All Purpose Cleaner
All Purpose Cleaner
This mixture takes only a couple of minutes to make up in bulk. I store it in empty screw cap bottles till required.
50 ml vinegar
50 ml cloudy Ammonia
120 ml Bicarbonate of soda
4 litres of hot water
In a well ventilated room combine all the ingredients and stir till dissolved, a plasti...
Read More ... |
||||||||||||||||||||
|
Copyright © Destitute Gourmet® Limited Privacy Policy All rights reserved |
