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 »
1 cup pitted dates ½ cup tahini 2 tablespoons coconut oil (room temperature) ½ teaspoon ground cardamom (optional) sprinkling of flakes of sea salt
Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste. Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle with … Read more »
1 tsp each ground turmeric, ground chilli and coriander seeds 3 garlic cloves, finely chopped 1 kg watermelon flesh, cut into 2 cm cubes 1 tbsp vegetable oil 1 tsp cumin seeds 10-12 fresh curry leaves Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound until … Read more »
1 tbsp shiro (white) miso 2 tbsp light soy sauce 1 tbsp sunflower oil ½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C. Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.
A few years ago we met some friends in the main street in Cobargo and started chatting on the kerbside. There was not really anywhere to go and hang out together. That’s when we started developing the idea of setting up a place where we would like to get together with friends. Via Luna is the result. The heart is the tiny kitchen and the surrounding garden is a place for … Read more »
https://thetriangle.org.au/wp-content/uploads/2021/04/Open-Sauce-Lena-copy.jpg10021200Bhagyahttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgBhagya2021-04-30 15:52:152021-04-30 16:12:04Tiny magic from Via Luna
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 »
Tahini-Date Salted Fudge
/in Desserts, Recipes /by Bhagya½ cup tahini
2 tablespoons coconut oil (room temperature)
½ teaspoon ground cardamom (optional)
sprinkling of flakes of sea salt
Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste.
Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle with … Read more »
Watermelon curry
/in Mains, Recipes /by Bhagya3 garlic cloves, finely chopped
1 kg watermelon flesh, cut into 2 cm cubes
1 tbsp vegetable oil
1 tsp cumin seeds
10-12 fresh curry leaves
Pinch of white sugar
Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound until … Read more »
Miso roasted pumpkin
/in Mains, Recipes /by Bhagya2 tbsp light soy sauce
1 tbsp sunflower oil
½ small pumpkin, cut into 8 wedges
Preheat oven to 225°C.
Whisk miso, soy sauce and oil in a small bowl to combine. Brush all over pumpkin, transfer to a roasting pan and roast, turning halfway, until pumpkin is tender and caramelised (30-40 minutes). Sprinkle with sesame seeds and serve with quinoa.
Tiny magic from Via Luna
/in Recipes /by BhagyaLena Kuppens
That’s when we started developing the idea of setting up a place where we would like to get together with friends. Via Luna is the result.
The heart is the tiny kitchen and the surrounding garden is a place for … Read more »