1 kg ricotta cheese 500g grated cheese Bunch spring onions (chopped) Bunch parsley (chopped) 3 bunches spinach or silverbeet (chopped fine) Salt and pepper 18 sheets puff pastry (cut in half)
Sauté spring onions and spinach/silverbeet in oil. Mix remaining ingredients together in a large bowl then add sautéd onions and spinach. Lay ingredients in strips on … Read more »
4 large cucumbers or more if smaller 1 small red onion chopped or a handful of spring onions, chopped 2 cloves garlic, chopped ¼ cup olive oil 2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves) 1½ cups greek yoghurt Salt to taste
Christmas at Green Gables B&B was always a little bit special. We often had guests who simply wanted to be away from home, or overseas travellers, so it was important to make it special and homely. Preparing and serving a well-planned Christmas dinner was the focus. These two recipes are from our time at Green Gables—the first, as seafood is so fabulous in this area; the second I still make as it’s great for gifts, can be made as a log cake or as small, round, individual cakes and is delicious.
https://thetriangle.org.au/wp-content/uploads/2018/11/soft-footprint-colour-e1543475633837-scaled.jpg19202560Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-10 23:25:102020-12-10 23:25:10Glace fruit and nut cake
1 whole fennel bulb 4 oranges 1 punnet cherry tomatoes 100 g baby spinach leaves 1/4 cup maple syrup 1 tbsp dijon mustard
Trim the fennel and slice thinly. Peel and separate the oranges into segments. Halve the cherry tomatoes. Wash and dry the spinach leaves. Put those ingredients into a bowl or arrange on a platter. Whisk syrup and mustard together and pour over the salad. … Read more »
Vegetarian Rolls
/in Mains, Recipes /by Darryl Butler1 kg ricotta cheese
500g grated cheese
Bunch spring onions (chopped)
Bunch parsley (chopped)
3 bunches spinach or silverbeet (chopped fine)
Salt and pepper
18 sheets puff pastry (cut in half)
Sauté spring onions and spinach/silverbeet in oil.
Mix remaining ingredients together in a large bowl then add sautéd onions and spinach.
Lay ingredients in strips on … Read more »
Cucumber Soup
/in Recipes, Soups /by Darryl ButlerThe Triangle Team
This refreshing, cooling soup is salad in a mug.
4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste
Peel cucumbers if they’re large and cut … Read more »
Zucchini Bread
/in Desserts, Recipes /by Darryl ButlerIt’s called bread but it’s a terrific tea cake and a great way to use up those zucchinis that got away.
500g flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons cinnamon
6 large eggs
1 cup oil (sunflower, safflower, grapeseed)
2 cups (400g) sugar (half white, half brown)
680g grated zucchini
… Read more »
Ceviche
/in Mains, Recipes /by Darryl ButlerStuart Absalom
Christmas at Green Gables B&B was always a little bit special. We often had guests who simply wanted to be away from home, or overseas travellers, so it was important to make it special and homely. Preparing and serving a well-planned Christmas dinner was the focus. These two recipes are from our time at Green Gables—the first, as seafood is so fabulous in this area; the second I still make as it’s great for gifts, can be made as a log cake or as small, round, individual cakes and is delicious.
Ceviche
750 … Read more »
Glace fruit and nut cake
/in Desserts, Recipes /by Darryl Butler125g glace pineapple chopped in large pieces
250g glace cherries
250g dates cut in half
250g glace apricots halved
250g pecans whole
125g walnuts whole
250g brazil nuts whole
125g blanched almonds whole
4 egg yolks
1 cup sugar
1/3 cup brandy or rum
1 cup plain flour
1 tsp baking powder
… Read more »
Orange Fennel Salad
/in Recipes, Salads /by Darryl Butler1 whole fennel bulb
4 oranges
1 punnet cherry tomatoes
100 g baby spinach leaves
1/4 cup maple syrup
1 tbsp dijon mustard
Trim the fennel and slice thinly. Peel and separate the oranges into segments. Halve the cherry tomatoes. Wash and dry the spinach leaves. Put those ingredients into a bowl or arrange on a platter. Whisk syrup and mustard together and pour over the salad.
… Read more »