It’s been a busy few months since our last mailer, I’ve been working on a new book I’m sure will be really popular with 100+ recipes for $10 dinners.
This is a really practical collection of recipes. There are no puddings or cakes in this one, not cos we don’t love them, but because this is all about what we put on the dinner table on a week night. Most of the recipes are new, and there are some good basics in there too. It’s a great book for flatters, families or anyone who stares into the pantry day after day with no idea what to make for dinner. Each chapter opens with some of the key ingredients you’ll need to make the recipes in that section, so you can look at what you already have, then find a recipe that suits.
It’s due for realease around April/May next year. So if you thought we were neglecting you, we’re sorry, it’s been hectic.

I’ve also been working on a new Eggs recipe booklet and competition, if you missed it in the magazines then here’s a shortcut to the recipes.
http://www.eggs.org.nz/downloads/Eggs_Recipe_Book_2009.pdf

You can also keep up with what we are doing day to day on our destitute gourmet facebook page or read my blog
http://destitutegourmet.blogspot.com/

We know we aren’t the only ones who’ve been busy. The tough financial climate has meant most people have had to make at least some changes. Manyof them are changes for good. And we get so much pleasure from hearing about your successes, both through the forum and your letters and emails, especially the excitement that comes through when someone “gets it” like these two …

A few friends and I attended one of your 'evenings'- it was FAB! I had been trying off and on for years to get into the swing of DG but what a change seeing it in person has made!  The cheese scones - no longer small windowless buildings - the bread - no longer flat when it’s not meant to be - and the budget - UNDER CONTROL!  Thank you so very much. - The Gallagers

And I loved this one from Tash, ...

I went to a demonstration and was really motivated…I’ve saved a fortune and now cook a much wider variety of foods, thanks!

We also like the good work some of the big business have got involved in – the Foodstuffs' staff have been out on the streets in Auckland at dawn picking up rubbish before they open their doors, and Big Ups to the BNZ - we love their "Closed for Good" project
"Closed for Good" is a way for their 5000 or so staff to work together in teams, on projects nominated by their communities.  From sports clubs looking for a spring clean, to park benches needing a spruce-up.  On 4 November 2009 they closed their branches and offices to work in the community instead.  Good on them! (I’ve got a fair bit they could do around my place if they’ve any time left!)

This issue is all about pretty.
I adore pretty cakes so I’ve compiled a few of the best easy techniques to add some pretty to your pantry. I’ve used cupcakes to demonstrate the techniques but you can use them on birthday and Christmas cakes and treats, cookies and special desserts too.

Send us your favourite cake decorating tips and tricks - include a photo if you like.
Every entry will go in the draw to win one of 8 Beautiful limited edition brooches by talented New Zealand Designer, Tamsin Cooper.

Tamsin Cooper's iconic brooches are the most charming and affordable way to liven up your Spring wardrobe. Adorn your handbag, hat, coat lapel, scarf or cardigan with one of these divine hand-embroidered little treasures. Retailing from $19.95 and available online and stockists New Zealand-wide.

This competition is open to entries from all countries thanks to Tamsin Cooper and her team – check out more of her lovely designs and online store.
www.tamsincooper.co.nz

Send your entries to:
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Entries close 30th November

Carnival Cupcakes

This is a really easy, all in together mixture that makes light golden cakes that are firm enough to decorate, makes a tin full. 1 1/3 cups self-raising flour A pinch of salt 100gr soft butter ½ cup sugar 2 large eggs 1 dessertspoon of lemon juice Grated zest of lemon Dash of milk Pre heat oven to 190°c. Line mini muffin pans with paper patty cases. Combine all the main ingredients together in a bowl and beat until absolutely smooth - about 1-2 minutes.  Spoon the mixture into the prepared pans and bake for 15 -20 mins or until well risen and golden. When cool, combine the glace icing ingredients, using only as much water as you need to make a spreadable icing. Ice the top of each cup cake with icing and decorate as desired. Decorations Press a smartie or other coloured sweet into the glace icing. Sprinkle with hundreds and thousands and silver balls. Sprinkle with decorator shapes – available in supermarkets and cake decorating shops Make a thick butter icing, from 175 g icing sugar and 25 g soft butter beaten together, colour and flavour as desired and roll out between two sheets of non stick baking paper, refrigerate till firm then cut out shapes and designs using cutters, stick on with a dab of glace icing (alternatively you could buy a pack of ready made fondant icing from the supermarket and use instead.) Butterfly cakes When cool take a knife and cut a cone shape out of the top of each cake and fill the cavity with lemon curd or jam. Cut the little cone of cake in half and place it at angles on top of the lemon curd like butterfly wings then dust with icing sugar.

You know this recipe already, but you might not know that it makes great cupcakes
We believe this recipe is now one of the most frequently made recipes in the country. When people bring their cook books to dg cooking classes for me to sign, the page with Dana’s chocolate cake is always the most splattered and tattered, I even had a lady tell me she made it for the Sultan of Brunei’s household while doing a stint as their cook! It cuts neatly and freezes well too.

Preheat oven to 180°C

1 2/3 cups flour
1½ cups sugar
2/3 cup cocoa powder
1 ½ tsp baking soda – yes baking soda! (see cooks tips)
1 tsp salt
1½ cups of trim milk
100 g melted butter
2 eggs
1 tsp vanilla

Pour into the prepared  patty cake cases and bake until firm and springy, this will depend on the size of the cases but probably at least 20 minutes.

Classic Chocolate Frosting
250 g icing sugar
100 g butter
1/3 cup cocoa
1 tsp vanilla
milk to mix

Place butter and dry ingredients in processor, pulse to combine then add a dash of milk and pulse again, continue until you achieve a soft spreadable icing then add vanilla.

We get so many emails from people who believe we have mistakenly said baking soda when we mean baking powder. Some have been so sure they have made it with baking powder.

Why use baking soda not baking powder?
Both baking soda and baking powder are leavening agents added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda is pure sodium bicarbonate. When combined with moisture and an acidic ingredient (e.g. yogurt, chocolate, cocoa, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes that call for baking soda immediately, or else they will fall flat!

If you find your cupcakes come out a bit “wonky” on top, here are some suggestions to help produce lovely rounded ones

Cupcakes overflow while baking  – try only filling your baking cup ¾ fill.

Cupcakes crack on the top – your oven may be too hot

The white cup cakes show stamped icing – to achieve this effect we used Pettince ready-made icing which we rolled, cut to size using cookie cutters and stamped. We used a a stamp sheet as well from a cake decorating specialist supplier – this is a silicone sheet with a pattern – ours is all circles, impressed on it. You simply place the sheet on to the icing and roll with a rolling pin.
We also used wooden stamps from Trade Aid for the pretty paisley pattern.

We used pink food colouring in a variety of strengths for both the butter cream icing and for colouring the rolled icing,  and we also used glace icing on some of the cup cakes.
If you don’t have any flower cutters you can purchase ready-made icing flowers and edible glitters etc from cake decorating suppliers

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

Butter Cream icing
100 g unsalted butter
175 g icing sugar
Flavour and colour as required
Beat the butter until it is light and fluffy then add the icing sugar a little at a time beating well until it is all incorporated. The finished butter cream will be stiffer than whipped cream but a light and pale so can easily be coloured.

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