Ingredients ½ cup of medium or robust olive oil 1 kg potatoes, peeled Salt and fresh black pepper
Method
Preheat oven to 220º C. Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes. Drizzle a roasting tray with a little olive oil. Put the potatoes in the pan and push down on each with … Read more »
Ingredients ¾ cup mild or delicate olive oil 2 or 3 garlic cloves peeled and chopped A large pinch of salt 1 egg yolk, at room temperature Juice of half a lemon ½ tsp salt and a pinch of black pepper
Method
Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds. Add the egg yolk and pulse on … Read more »
Ingredients ½ cup medium or robust olive oil 3 very ripe tomatoes salt and pepper bread stick
Method
Grate the tomatoes into a bowl (it tastes better grated rather than blitzed). Mix in the olive oil, salt and pepper to taste. Cut the bread stick into diagonal, thin slices and toast very gently. Spread a generous serving of the tomatoes on the toast to serve.
by Tikka Wilson Pulses, otherwise known as beans, are a wonderful food. Beans are legumes, meaning the seeds are produced in pods and I’ll focus on dried or tinned beans. For people who eat mostly plants, beans are a great source of protein. For those who treasure their microbiome, the little guys in your gut love beans! The gas story Let’s do the gas bit first. Beans contain a starch called raffinose. Humans can only … Read more »
https://thetriangle.org.au/wp-content/uploads/2024/09/Open-Sauce-1-dried-beans.jpg450300Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2024-09-30 10:53:462024-09-30 10:54:23Beans – the toot fruit
Preferably use thick skinned lemons. This is another useful pantry item and great to use when cooking Middle Eastern-style food, goes well with chicken, lamb, fish, cous cous and more.
You will need large, sterilised glass jars. Prepare jars by washing and drying well and sterilising in the oven.
Wash the lemons and cut into quarters or eights, depending on size. Toss in a large basin with coarse salt … Read more »
I learnt this idea from a dear, elderly, past resident of Bermagui who, when she had a freshly squeezed juice, would save her rinds and put them in the freezer, there to use when she made marmalade or candied peel.
The freezing seems to tenderise the peel. When required, put the halves in a saucepan, cover with water and simmer till tender. Drain and, when cool enough to handle, scrape out … Read more »
Smashed potatoes
/in Mains, Recipes /by Debbie WorganIngredients
½ cup of medium or robust olive oil
1 kg potatoes, peeled
Salt and fresh black pepper
Method
Preheat oven to 220º C.
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil. Put the potatoes in the pan and push down on each with … Read more »
Aïoli
/in Recipes, Starters /by Debbie WorganIngredients
¾ cup mild or delicate olive oil
2 or 3 garlic cloves peeled and chopped
A large pinch of salt
1 egg yolk, at room temperature
Juice of half a lemon
½ tsp salt and a pinch of black pepper
Method
Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds.
Add the egg yolk and pulse on … Read more »
Tomato & olive oil starter
/in Recipes, Starters /by Debbie WorganIngredients
½ cup medium or robust olive oil
3 very ripe tomatoes
salt and pepper
bread stick
Method
Grate the tomatoes into a bowl (it tastes better grated rather than blitzed).
Mix in the olive oil, salt and pepper to taste.
Cut the bread stick into diagonal, thin slices and toast very gently.
Spread a generous serving of the
tomatoes on the toast to serve.
Beans – the toot fruit
/in Mains, Recipes, Starters /by Debbie WorganPulses, otherwise known as beans, are a wonderful food. Beans are legumes, meaning the seeds are produced in pods and I’ll focus on dried or tinned beans. For people who eat mostly plants, beans are a great source of protein. For those who treasure their microbiome, the little guys in your gut love beans!
The gas story
Let’s do the gas bit first. Beans contain a starch called raffinose. Humans can only … Read more »
Preserved Lemons
/in Preserves, Recipes /by Debbie WorganPreferably use thick skinned lemons. This is another useful pantry item and great to use when cooking Middle Eastern-style food, goes well with chicken, lamb, fish, cous cous and more.
You will need large, sterilised glass jars. Prepare jars by washing and drying well and sterilising in the oven.
Wash the lemons and cut into quarters or eights, depending on size. Toss in a large basin with coarse salt … Read more »
Trick with Peel
/in Desserts, Recipes /by Debbie WorganI learnt this idea from a dear, elderly, past resident of Bermagui who, when she had a freshly squeezed juice, would save her rinds and put them in the freezer, there to use when she made marmalade or candied peel.
The freezing seems to tenderise the peel. When required, put the halves in a saucepan, cover with water and simmer till tender. Drain and, when cool enough to handle, scrape out … Read more »