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 Christmas and the kindness of strangers
Latest news from Sophie Gray
Every year we rely on a handful of companies who help support the work we do at destitute gourmet. Asking for something is never easy. So it’s with trepidation that I head into meetings hoping against hope that a stranger, will capture something of our vision and say yes.
We want to give a big thumbs up to Westinghouse and Panasonic, Thanks also to Cadbury, Kiwi Bacon, Caffe L’Affare and Verkerks. Your support has helped us help thousands of households to spend less on eating well. While big companies can make a big difference, small acts of kindness can be equally significant. I’m thinking of Irene, who heard me express my “cookware envy” on a national radio interview recently. The host of the show had assumed I would own Le Creuset Cookware because the products are undoubtably fabulous, (they’re also fabulously expensive which explained my complete lack of Le Creuset). Irene suffers from arthritis and could no longer lift her Le Creuset casserole. So she tracked me down and gave it to me. It’s egg yolk yellow and holds a number 22 chook. I smile every time I see it.
While we are on the subject of giving and receiving its hard to ignore the fact that Christmas is rapidly approaching so before you get swept up in the annual Mall trawl check out our dg Christmas pages for “good as a bought one” gifts that wont break the budget. You'll also find some of our favourite recipes.
Food allergy families might find some fresh inspiration with the fantastic gluten free tips on the forum as well as some tried and tested reader recipes for Christmas.
If you are struggling for gift ideas or want to update your own cookery library we have a special Christmas book bundle at a discounted price, check out the online store (so much nicer than the new iron you were going to get!)
Most importantly though, have a really good time this Christmas, cook, eat and enjoy!
Jingle bells
Sophie Gray
Website and Forum
We have been upgrading and developing the website and forum and during that process we had what can best be described as a crash! While it has been possible to restore most of the forum threads they all appear now as posted by admin which was the only way we could restore them. So Sorry! however all is well now, and we are looking forward to reading your questions & comments. Also the video section has a couple of clips to view.
Competition: Be in to Win!!
 Our friends at Maxwell & Williams have given us 6 prize packs to give away. Each prize consists of a gorgeous Rose bloom teapot and a matching cake stand. Like all Maxwell & Williams products they’re lovely to look at and use for yourself or as a gift.
 To enter the draw
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your story – 'how have you or your household changed your cooking and spending habits through destitute gourmet?'
Only entries from Australia & New Zealand are eligible for the draw.
Entries close December 15th 2007 Winners notified by email the following week.
Compare Prices
Want to know whats on special this week, I stumbled across this site Weekly Specials. Each week they update the specials over a range of products and suppliers. Supermarkets, produce specialists and local franchises such as Aussie Butcher and Fruit world. They only cover Auckland at this stage but have plans to expand.
Recipe: Have a good nibble!
The holiday season is also the nibbling season. Whether it’s a party, barbecue or work social there is likely to be something light to nibble on while you enjoy a drink.
Nibbling type foods can pack a calorific punch as well as being expensive to assemble. The following suggestions are inexpensive to make, filling and relatively healthy (it is the holiday season after all). If you keep the key ingredients in stock you will be able to “take a plate” or produce nibbles for unexpected guests without a lot of fuss.
Bread
Baguette: A “stick” loaf from bakers delight costs $2.60. If you ask nicely they’ll put it through the slicer for you. Sliced on the sandwich slice setting 1 loaf will yield 50 perfect little discs (don’t ask me how I know this stuff). You can use the bread with toppings or make Crostini. If you only need a few, freeze the rest for later use.
Crostini: To make crostini brush discs of bread lightly with garlicky oil or spray with cooking spray and bake at 180°C for 10 minutes or until dry and crispy. Use crostini in place of chips with dips etc or use as a canapé with toppings. They’ll keep fresh in an airtight container for up to 2 weeks.
 Bread sticks: My son Jack loves crispy salty bread so for his birthday recently I made these funky bread sticks. All the boys loved them; they are more filling than chips and can be used with dips, in soups or just to munch. When cool they are lovely and crisp and salty.
Funky bread sticks - costs $1.96 and makes lots
Half a quantity of basic flat bread dough
Olive oil for brushing
Sea Salt
 Prepare the dough in the usual manner. When risen, divide into strips and then long slivers; roll each sliver into a sausage about the thickness of a soda straw. Lay the long thin rolls onto a greased baking tray or cookie sheet.
Brush lightly with oil then gently rub sea salt onto each one. While you are preparing the strips preheat the oven to 220°C. Bake in the hot oven for around 10-15 minutes until golden.
Pizetti: Simply little pizza’s – use a 5 cm cutter to cut bread dough into circles. Dough made from 2 cups of flour will yield around 20–30 pizetti. Freeze unbaked pizetti rounds for up to 2 weeks. Try topping with red onion, gruyere cheese and thyme sprigs or tomato paste mixed with chutney, chorizo and feta.
Bagel crisps: OK they’re not cheap, but as a potato chip lover all my life I’m delighted to have found something that is as satisfying (crunchy, salty & snacky) like a potato chip but way healthier.
Dip
Try salsas, tomato, avocado, peach, Salsa Verde… they all go beautifully with cheese, cold meat or as a dip on their own.
Salsa is usually made from fresh ingredients and is reasonably low in fat. Include a little heat – some chilli, a little zing – lemon or lime juice, a little onion – chives, a tbsp chopped onion or spring onion, your main ingredient (fruit or veg) and invent your own salsa.
Use yogurt as a base for guacamole or use ½ yogurt and ½ lite sour cream if you really want to do creamy dip. Flavour with coriander, lime and sweet chilli sauce or curry paste, or sundried tomatoes or roasted capsicum…
Make hummus from Chick peas, tahini, oil, garlic and lemon then flavour it with roasted pumpkin or capsicum or sprinkle with dukkah for some spicy scrunch.
Savoury bits
Cheese is expensive! A cheese board is a real luxury these days. Look out for cheeses on special (probably means they’re near there use by date, so use them soon).
Make cheese go a long way by using it as an ingredient rather than a snack – grate onto pizetti or make into a spread, slice onto crostini…
Ham, salami’s and other deli meats are tasty but often high in fat as well as price. Consider making a big batch of savoury meat balls and freezing them. Simply heat and serve with a dipping sauce. Make a long skinny meatloaf and serve cold in thin slices like a terrine. Team lovely deli meats up with something filling like a crostini or pizetti.
Fruit and Vegetables
My observation with platters of nibbles is that few people get really excited about eating big chunks of raw cauliflower and broccoli, even with dip.
Instead include carrot sticks, celery sticks, cherry tomatoes, snow peas or raw green beans. People seem to like to eat food on sticks – thread mini kebab sticks with cherry tomatoes, a cube of cheese, a sliver of salami, a chunk of cucumber, and an olive. These “antipasto skewers” introduce a few healthy inexpensive seasonal bites along with a few scrummy bits. Sliced pineapple, chocolate dipped strawberries and bunches of grapes are also easy popular and healthy things to add to a platter of nibbles
Most importantly have fun and enjoy the busy, messy, marvelous pre Christmas rush.
All prices are in NZ$ and are a guide only
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