Store fresh, clean eggs in the same jar as the truffles for two or three days. The aroma will infuse through the shell and produce truffle-flavoured eggs. Use the eggs as soon as you take them away from the truffle as the aroma is lost as it disperses out just as it infused in.
Make into omelettes, scrambled eggs, poached eggs, frittata (grate a little more truffle over when serving for an extra truffle hit) or use … Read more »
Ingredients: 150 g brown sugar 150 g caster sugar 200 g plain flour 100 g self-raising flour 170 g salted butter, melted, completely cooled 1 egg, lightly beaten 1 tspn vanilla bean paste/extract 80 g macadamia nuts chopped (any nuts will do) 250 g chocolate chips (dark, milk or white)
Method: Line 2-3 trays with baking paper and preheat oven to 180 C. Combine and mix flours and sugars in a bowl. … Read more »
Ingredients: 1 tblspn butter 2 tblspn olive oil 1 brown onion, chopped 1 carrot, chopped 1 celery stick, chopped 1 garlic clove, finely chopped 4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured 1 cup white wine 3 cups chicken stock 800 ml tin crushed or chopped tomato 2 parsley sprigs, 1 bay … Read more »
Tried and tested dinner suggestions from the Triangle Team. Who can resist a simple pumpkin soup followed by Bhagya’s new favourite chicken dish and finishing up with the ever-popular Lemon Delicious Pudding. All winter favourites that are comforting and perfect for sharing.
Chicken marinade: 1.6 kg chicken thighs, bone in Kosher salt and freshly-ground pepper ¾ cup full-fat Greek yoghurt 2 tablespoons fresh lemon juice 1 teaspoon ground turmeric
https://thetriangle.org.au/wp-content/uploads/2021/05/913c257Sheet-pan-chicken-with-chickpeas-cumin-and-turmeric.jpg486389Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2021-05-31 16:58:002021-05-31 16:58:00Chicken with chickpeas, cumin and turmeric
Ingredients: 80g butter, softened 175g caster sugar Finely grated rind of a large lemon 4 eggs, separated 1 cup milk 3 tbsp (50g) SR flour, sifted 4 tbsp lemon juice
Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in the … Read more »
Truffle-infused eggs
/in Mains, Recipes /by Debbie WorganStore fresh, clean eggs in the same jar as the truffles for two or three days. The aroma will infuse through the shell and produce truffle-flavoured eggs. Use the eggs as soon as you take them away from the truffle as the aroma is lost as it disperses out just as it infused in.
Make into omelettes, scrambled eggs, poached eggs, frittata (grate a little more truffle over when serving for an extra truffle hit) or use … Read more »
Chocolate & Nut Cookies
/in Desserts, Recipes /by Debbie Worgan150 g brown sugar
150 g caster sugar
200 g plain flour
100 g self-raising flour
170 g salted butter, melted, completely cooled
1 egg, lightly beaten
1 tspn vanilla bean paste/extract
80 g macadamia nuts chopped (any nuts will do)
250 g chocolate chips (dark, milk or white)
Method: … Read more »
Line 2-3 trays with baking paper and preheat oven to 180 C.
Combine and mix flours and sugars in a bowl.
Osso Bucco
/in Mains, Recipes /by Debbie Worgan1 tblspn butter
2 tblspn olive oil
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, finely chopped
4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured
1 cup white wine
3 cups chicken stock
800 ml tin crushed or chopped tomato
2 parsley sprigs,
1 bay … Read more »
Chicken with chickpeas, cumin and turmeric
/in Mains, Recipes /by Debbie WorganChicken marinade:
1.6 kg chicken thighs, bone in
Kosher salt and freshly-ground pepper
¾ cup full-fat Greek yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground turmeric
Chickpeas:
2 cans chickpeas, … Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie WorganIngredients:
80g butter, softened
175g caster sugar
Finely grated rind of a large lemon
4 eggs, separated
1 cup milk
3 tbsp (50g) SR flour, sifted
4 tbsp lemon juice
Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in the … Read more »
Roast Pumpkin Soup
/in Recipes, Soups /by Debbie Worgan1 kg peeled, deseeded pumpkin
1 medium parsnip, peeled
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely chopped
2 cloves garlic, minced
generous pinch ground nutmeg
1 teaspoon ground cumin
Salt and pepper to taste
1 litre chicken or vegetable stock
Cream, sour cream or yoghurt for serving
Method:
Chop pumpkin and parsnip into evenly sized pieces. Place on a baking tray, drizzle … Read more »