Entries by Debbie Worgan

Buckwheat and Chia Bread

by Nicky Hutteman

Ingredients:

1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt

Method:

Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix well).
… Read more »

Paleo Flour

by Nicky Hutteman

2 cups almond meal/flour

1 cup arrowroot flour

½ cup coconut flour

½ cup tapioca flour

Method:

Mix all together and use as required 

For SR flour add 2 tsp baking powder
to each cup  

Pondering Precipitation

The warmest month of the year seems like an opportune time to discuss the wettest thing in the garden. After the soaking we got in October, one would have thought that the world would never dry out, and then the relentless wind throughout November had us all reaching for the hoses as December arrived. The cracks in the ground expanded and our plants began to wilt, be they planted in … Read more »

Agatha Christie – an elusive woman

reviewed by Wendy Tucker

Lucy Worsley
Hodder and Stoughton

‘Give a Christie for Christmas’ was the publicity slogan for Christie’s publishers in the 1950s and again in 2022 many received a Christie for Christmas with this new, detailed, very readable and extremely sympathetic biography by Lucy Worsley. Worsley is a social historian and television presenter and a televised series, based on her book, is currently showing on the ABC. 

In 1961, UNESCO declared Christie … Read more »

Mussels cooked in wine

Deb Worgan

I love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!

Shortbread

Angela Marshall

4 ounces caster sugar
8 ounces butter
12 ounces plain flour

Cream butter and sugar. Add flour. Roll out, cut into squares, bake in moderate oven until golden. Dust with caster sugar while still hot.

That’s where Grandma’s handwriting stops but my mother has written under it: Bake on brown paper! So I always have.

(The shortbread should be poked gently with the tines of a fork before baking to make little indentations. Grandma assumed that you knew … Read more »