Dawn Hollins and Carole Broadhead
(This is one of those Basta/Enough recipes beloved of Italian grandmothers!)
Put peeled garlic cloves into a small saucepan and just cover with olive oil. Heat slowly and gently until the garlic softens – do not boil. Place into jars and cover with olive oil, adding herbs such as thyme or oregano if desired. Keep refrigerated. Use as a spread or an ingredient.
Heather O’Connor
I wrote the monthly book review for The Triangle for about fifteen years. I have never studied literature, so none of the reviews contained any great insights or analysis. I could only write as a very keen reader.
The arrangement was a dream for me. I got to pick a new book every month, the overwhelming majority being bought from Candelo Books in Bega, my favourite bookshop outside Melbourne.
by Jen Severn
‘I’m not a performer,’ Coral Vorbach says. ‘I learned piano for years, and violin, but I’d never perform. I’m a listener. And an organiser – I work behind the scenes.’
And organise is what she did. She and her partner Graeme Fryer joined the Yuin Folk Club in 1998. They had arrived here from Melbourne in 1997, looking for a rural life, and had fallen in love … Read more »
by Cam Star
3 tablespoons olive oil
2 onions, finely diced
2 teaspoons turmeric
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1250 gms lean diced lamb, shoulder or leg
250 gms pitted dates
1 tablespoon dark honey
3 tablespoon blanched almonds
1 bunch flat leaf parsley, finely chopped
Heat oil in a tagine or casserole dish. Stir in onions until golden brown. Stir in turmeric, … Read more »
by Cam Starr
1 cup dried chickpeas
2 tablespoons oil
2 onions, finely diced
400 gms tinned chopped tomatoes
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chilli powder
¼ teaspoon ground turmeric
1 tablespoon garam masala
20 gms butter
1 small onion sliced, mint and coriander leaves for garnish
Soak chickpeas overnight. Drain and rinse, place in pot and cover with water then simmer … Read more »
by Cam Starr
Base
125 gms butter
¼ cup brown
½ cup plain flour
1/3 cup S/R flour
1 tablespoon cocoa
1 egg
Icing
1 cup icing sugar
1 tablespoon cocoa
1 teaspoon soft butter
1 tablespoon milk (approximately)
Melt butter over low heat, stir in sugar, coconut, sifted flours and cocoa, then add beaten egg. Spread evenly over well-greased 28 cm x 18 cm lamington tin.
