Mark Twain claimed that cauliflower was just cabbage with a college education but I think he’s pithy but wrong. We eat the leaves of a cabbage but the pre-flowering part of a cauliflower. Cauliflower is a quite distinctive vegetable and, if you’re relying on growing your own, it is a really good winter to early spring crop that doesn’t handle heat well. We grow and eat cabbage year round but, for us, cauliflower is a strictly seasonal vegetable … Read more »
Because spring is here, the asparagus is just starting to appear and the chooks are outdoing themselves … so start the day with the healthiest of breakfast indulgences: Soft-boiled eggs with tender, fresh asparagus spears (for dipping into the eggs). No recipe needed because it’s all in the name! You can add a sprinkle of sea salt, some fresh ground black pepper (to your eggs), a squeeze of lemon juice and/or shaved parmesan (to your asparagus).
(This is a Sicilian combination of flavours – great as a side dish but it’s also a terrific salad, maybe for a COVID-safe picnic?)
1 large cauliflower broken up into florets 2 tablespoons olive oil ½ cup (80 grams) pine nuts (last time I made it we were out of pine nuts so I used slivered almonds and the result was also excellent) ½ cup (60 grams) sultanas 2 garlic cloves, sliced finely … Read more »
https://thetriangle.org.au/wp-content/uploads/2021/09/Open-Sauce-cauli-with-teapot.jpg601500Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2021-09-30 14:46:542021-09-30 14:47:26Cauliflower roasted with sultanas, pine nuts and saffron
I have been asked to feature three of my special recipes. Currently in our lockdown and after going through the bushfires and trying to keep our lovely store in Quaama operating, I offer you a little insight. I am a country girl born and bred on Monaro. These recipes are dedicated to our ancestors and to my love of cooking.
Prepare your slice tin with a light spray of canola oil and line with baking paper. Prepare the base which consists of 1 … Read more »
You will need a couple of small flat bottom tins like small muffin trays 1 packet of frozen shortcrust or puff pastry – set out and thaw. When thawed out, use a glass or cutter to make the size fit the tins Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream. Just add some pepper and a little pinch of salt. Set aside and prepare your fillings: Thawed frozen spinach, mushrooms slowly … Read more »
This recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.
Ingredients 1 kg of waxy potatoes peeled and very thinly sliced 1 tablespoon of plain flour. Plus salt·and pepper to taste 1 cup of chicken stock 1 cup of grated tasty cheese Chopped fresh parsley
Method Preheat oven to 190 degrees C. Arrange sliced potatoes in a … Read more »
Whole roasted cauliflower
/in Mains, Recipes /by Debbie WorganMark Twain claimed that cauliflower was just cabbage with a college education but I think he’s pithy but wrong. We eat the leaves of a cabbage but the pre-flowering part of a cauliflower. Cauliflower is a quite distinctive vegetable and, if you’re relying on growing your own, it is a really good winter to early spring crop that doesn’t handle heat well. We grow and eat cabbage year round but, for us, cauliflower is a strictly seasonal vegetable … Read more »
Soft-boiled eggs with tender, fresh asparagus spears
/in Mains, Recipes, Starters /by Debbie WorganBecause spring is here, the asparagus is just starting to appear and the chooks are outdoing themselves … so start the day with the healthiest of breakfast indulgences: Soft-boiled eggs with tender, fresh asparagus spears (for dipping into the eggs). No recipe needed because it’s all in the name! You can add a sprinkle of sea salt, some fresh ground black pepper (to your eggs), a squeeze of lemon juice and/or shaved parmesan (to your asparagus).
Cauliflower roasted with sultanas, pine nuts and saffron
/in Mains, Recipes /by Debbie Worgan(This is a Sicilian combination of flavours – great as a side dish but it’s also a terrific salad, maybe for a COVID-safe picnic?)
1 large cauliflower broken up into florets
2 tablespoons olive oil
½ cup (80 grams) pine nuts (last time I made it we were out of pine nuts so I used slivered almonds and the result was also excellent)
½ cup (60 grams) sultanas
2 garlic cloves, sliced finely
… Read more »
Ellie’s Caramel Slice
/in Desserts, Recipes /by Debbie WorganPrepare your slice tin with a light spray of canola oil and line with baking paper. Prepare the base which consists of 1 … Read more »
Ellie’s Mini Quiches
/in Recipes, Starters /by Debbie Worgan1 packet of frozen shortcrust or puff pastry – set out and thaw.
When thawed out, use a glass or cutter to make the size fit the tins
Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream.
Just add some pepper and a little pinch of salt.
Set aside and prepare your fillings:
Thawed frozen spinach, mushrooms slowly … Read more »
Scalloped Potatoes
/in Mains, Recipes /by Debbie WorganThis recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.
Ingredients
1 kg of waxy potatoes peeled and very thinly sliced
1 tablespoon of plain flour. Plus salt·and pepper to taste
1 cup of chicken stock
1 cup of grated tasty cheese
Chopped fresh parsley
Method
Preheat oven to 190 degrees C.
Arrange sliced potatoes in a … Read more »