1½ cups soft brown sugar 2 cups SR flour 125 gm butter 1 cup milk 1 teaspoon baking soda 1 egg 1 teaspoon grated nutmeg Generous handful of walnuts Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of … Read more »
2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar 1 can coconut milk 500 g of frozen chopped spinach 1 cup of veg or chicken stock chilli flakes if you like them
Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the … Read more »
https://thetriangle.org.au/wp-content/uploads/2023/01/Buckwheat-and-Strawberry-Tart.jpeg885590Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2023-01-27 13:57:402023-01-27 13:57:40Buckwheat and Strawberry Tart
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 … Read more »
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!
Nutmeg Cake
/in Desserts, Recipes /by Debbie Worgan1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of … Read more »
Absurdly quick and delicious soup
/in Recipes, Soups /by Debbie Worgan2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar
1 can coconut milk
500 g of frozen chopped spinach
1 cup of veg or chicken stock
chilli flakes if you like them
Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the … Read more »
Buckwheat and Strawberry Tart
/in Desserts, Recipes /by Debbie WorganPastry:
125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water
Filling:
500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger
Method:
Combine buckwheat, almond meal and icing sugar in food processor till combined.
Mix egg yolk with … Read more »
Buckwheat and Chia Bread
/in Recipes /by Debbie WorganIngredients:
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 … Read more »
Paleo Flour
/in Recipes /by Debbie Worgan2 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
Mussels cooked in wine
/in Mains, Recipes, Starters /by Debbie WorganI 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!