‘I don’t like vegetables. But I love Soup-a-Doopa Soup. I made it!!! Can I have more soup please?’ Eva
Here’s what you will need:
1 tablespoon olive oil 2 carrots, peeled and diced 2 zucchini, diced 2 sticks celery, diced 1 brown onion, finely diced 400 g can diced tomatoes (or fresh) 2 cups vegetable stock 400 g can brown lentils, rinsed ½ cup parsley, chopped 1 lemon, … Read more »
If the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style. Serves 4
Ingredients: 1 sweet onion 1 kg very ripe tomatoes 2 red capsicums 2 Lebanese cucumbers, peeled 1 large clove garlic Handful of basil leaves 2 tblspns sherry (or balsamic) vinegar 1/4 cup of olive oil 3/4 tspn … Read more »
A recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.
Ingredients: 5 kg ripe tomatoes, peeled, deseeded and drained the night before (method below) 7 diced onions – chopped … Read more »
The talk around the neighbourhoods and villages is that this summer has been slow to come. Not enough sunshine to ripen the figs. Too much rain splits the tomatoes. The season is late. Night-time temperatures remain stubbornly low. Despite the season’s vagaries there is still a wonderful abundance of fruits and vegetables available. The Triangle team celebrates this bounty with tried and true recipes.
Ruby Fruits Georgina Adamson
I love this time of year with all the gorgeous … Read more »
1 cup lightly mashed peas 1 cup grated zucchini, 3 egg whites, beaten 1/4 cup rice flour or gluten-free flour 50g Tilba Real Dairy Persian feta 1 Tbs shredded mint
Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.
https://thetriangle.org.au/wp-content/uploads/2021/01/Zucchini-and-pea-fritters.jpg1200800Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2021-01-28 14:22:362021-01-28 17:46:53Zucchini and pea fritters
1 cup almond meal 1 cup desiccated coconut 1/2 cup coconut sugar 1/2 cup cacao 3 Tbs buckwheat flour 2 tsp baking powder 2 Tbs chia seeds 2 tsp peanut butter or hulled tahini 1 cup mashed banana – about 3 small ripe bananas 1 cup (250ml) coconut water
Soup-a-doopa Soup
/in Recipes, Soups /by Debbie Worgan‘I don’t like vegetables. But I love Soup-a-Doopa Soup. I made it!!! Can I have more soup please?’ Eva
Here’s what you will need:
1 tablespoon olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely diced
400 g can diced tomatoes (or fresh)
2 cups vegetable stock
400 g can brown lentils, rinsed
½ cup parsley, chopped
1 lemon, … Read more »
Gazpacho
/in Soups /by BhagyaIf the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style.
Serves 4
Ingredients:
1 sweet onion
1 kg very ripe tomatoes
2 red capsicums
2 Lebanese cucumbers, peeled
1 large clove garlic
Handful of basil leaves
2 tblspns sherry (or balsamic) vinegar
1/4 cup of olive oil
3/4 tspn … Read more »
Tomato Chutney
/in Preserves /by BhagyaA recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.
Ingredients:
5 kg ripe tomatoes, peeled, deseeded and drained the night before (method below)
7 diced onions – chopped … Read more »
Late summer harvest
/in Desserts, Fruit /by BhagyaThe talk around the neighbourhoods and villages is that this summer has been slow to come. Not enough sunshine to ripen the figs. Too much rain splits the tomatoes. The season is late. Night-time temperatures remain stubbornly low. Despite the season’s vagaries there is still a wonderful abundance of fruits and vegetables available. The Triangle team celebrates this bounty with tried and true recipes.
Georgina Adamson
I love this time of year with all the gorgeous … Read more »
Zucchini and pea fritters
/in Mains, Starters /by Debbie WorganJody Vassallo
1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint
Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.
Heat oil in a frying pan … Read more »
Vegan choc peanut butter cake
/in Desserts, Recipes /by Debbie WorganJody Vassallo
1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut sugar
1/2 cup cacao
3 Tbs buckwheat flour
2 tsp baking powder
2 Tbs chia seeds
2 tsp peanut butter or hulled tahini
1 cup mashed banana – about 3 small ripe bananas
1 cup (250ml) coconut water
Topping
1 ripe banana
2 Tbs cacao
2 Tbs maple syrup
1 Tbs hulled tahini
Flaked … Read more »