Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
Ingredients: 8 eggs 4 spring onions, sliced, plus extra … Read more »
Ingredients: 300 ml milk Pinch salt ½ cup caster/pure icing sugar (not icing sugar mixture) 10 g grated truffle 2 eggs 300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and sugar in … Read more »
1 cup of oats 2 cups of flour 40 grams of butter 1 cup (250 ml) cream 1 cup currants pinch of salt 1 teaspoon of baking powder a few sneaky chocolate buttons flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until well combined.
Mushrooms on toast
/in Mains, Recipes /by Debbie WorganTilba Mushrooms
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
Nori omelet with miso mushroom broth
/in Recipes, Soups /by Debbie WorganThis recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
Ingredients:
8 eggs
4 spring onions, sliced, plus extra … Read more »
Truffle ice cream
/in Desserts, Recipes /by Debbie WorganGulaga Gold, Dignams Creek
Ingredients:
300 ml milk
Pinch salt
½ cup caster/pure icing sugar (not icing sugar mixture)
10 g grated truffle
2 eggs
300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and sugar in … Read more »
Gulaga Organics Smoothies (with thanks to Gulaga Organics)
/in Drinks, Recipes /by Debbie WorganCacao Smoothie:
350 mls unsweetened almond milk
1 tbsp cacao powder
1 frozen banana
3 drops choc stevia
2 dates
Berry Smoothie:
350 mls coconut water
1 cup frozen blueberries
¼ frozen apple
1 frozen banana
3 drops of vanilla stevia
Here’s what you will do:
1. Cut fruit into 1 cm pieces.
2. Blend fruit and other ingredients in … Read more »
Honorbread Scones (with thanks to Honorbread)
/in Desserts, Recipes /by Debbie Worgan1 cup of oats
2 cups of flour
40 grams of butter
1 cup (250 ml) cream
1 cup currants
pinch of salt
1 teaspoon of baking powder
a few sneaky chocolate buttons
flour, to dust
Here’s what you will do:
1. Combine all dry ingredients and butter in a bowl. Use fingertips to rub butter into the dry ingredients until well combined.
… Read more »
Kelly’s Soupadoopa Soup (with thanks to Eastwoods of Bermagui)
/in Recipes, Soups /by Debbie Worgan1 tbsp olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely chopped
400 grams diced tomatoes
2 cups vegetable stock
400 grams cooked brown lentils, rinsed and drained
½ cup flat-leafed parsley leaves, chopped
1 lemon, quartered
4 crusty wholegrain rolls, to serve
Here’s what you will do:
1. Heat oil in a large saucepan over medium-high heat. Add carrots, … Read more »