Ingredients 4 tbsn unsalted butter 6 tbsn flour 2 c vegetable or chicken stock, ½ kg button mushrooms, chopped 1 c sour cream Salt and pepper
Method 1. Melt butter in a small saucepan over medium heat. 2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes. 3. Remove from the heat. 4. Place mushrooms in a large … Read more »
Method 1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped. 2. Gradually add oil. 3. Process until well combined. 4. Cover and refrigerate.
Ingredients 1 x 400g can of chickpeas (reserve liquid and some chickpeas) 2 tbsn tahini 1 garlic clove, crushed ½ tsp salt 2 tbsn lemon juice 1 tsp cumin 1 tbsn olive oil Paprika, coriander or parsley chopped to sprinkle.
Method 1. Rinse the chickpeas in cold water and tip into a food processor. 2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »
1 c plain yogurt ½ cucumber with peel, grated and squeezed – this is important. 1 garlic clove, crushed 2 tbsn lemon juice and zest 2 tbsn olive oil salt and pepper
Method 1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl. 2. Add lemon zest, salt and pepper; whisk until smooth. 3. Pour into a serving dish, cover tightly, and refrigerate.
Dense and fruity made with nuts, candied fruit, spices, butter and honey. It looks and tastes great, easy to make and lasts well.
Heat the oven to 150 ºC or 300 ºF. Line a cake tin with baking paper and grease well. 110g (1 cup) each of hazelnuts and almonds. Spread on a baking tray and roast lightly. When cool, smash up. 1 cup candied citrus peel 1 cup other candied fruit (pineapple, fig, ginger etc) Grated zest of 1 lemon 2 tbs flour (it could be GF) 1 tsp … Read more »
https://thetriangle.org.au/wp-content/uploads/2023/11/panforte.jpeg262394Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2023-11-29 15:12:582023-11-29 15:12:58Panforte di Siena
Avocado salsa
/in Recipes, Starters /by Debbie WorganIngredients
1 large, ripe avocado
1 ½ tomatoes
2 tbsn coriander
2 tbsn lemon or lime juice
2 tbsn red onion, chopped
1 dash Tabasco sauce
Method
1. Combine all ingredients.
2. Mash and toss gently with a fork.
3. Cover and refrigerate.
Creamy Mushroom Dip
/in Recipes, Starters /by Debbie WorganIngredients
4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper
Method
1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a large … Read more »
Basil & cashew dip
/in Recipes, Starters /by Debbie WorganIngredients
50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil
Method
1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate.
Hummus
/in Recipes, Starters /by Debbie WorganIngredients
1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.
Method
1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and enough … Read more »
Tzatziki
/in Recipes, Starters /by Debbie Worgan1 c plain yogurt
½ cucumber with peel, grated and squeezed – this is important.
1 garlic clove, crushed
2 tbsn lemon juice and zest
2 tbsn olive oil salt and pepper
Method
1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl.
2. Add lemon zest, salt and pepper; whisk until smooth.
3. Pour into a serving dish, cover tightly, and refrigerate.
Panforte di Siena
/in Desserts, Recipes /by Debbie Worganby Georgie Adamson
Dense and fruity made with nuts, candied fruit, spices, butter and honey. It looks and tastes great, easy to make and lasts well.
Heat the oven to 150 ºC or 300 ºF.
Line a cake tin with baking paper and grease well.
110g (1 cup) each of hazelnuts and almonds. Spread on a baking tray and roast lightly. When cool, smash up.
1 cup candied citrus peel
1 cup other candied fruit (pineapple, fig, ginger etc)
Grated zest of 1 lemon
2 tbs flour (it could be GF)
1 tsp … Read more »