The Triangle area has a strong heritage of picnics, as can be seen in these gorgeous old photos from the 1800s from the Bermagui Historical Society’s collection. Pack your picnic and head for your favourite spot to enjoy the perfect weather of September—not too hot, not too cold … and the flies are still asleep! The Triangle would love to see some photos of your family picnics.
520 g (2 cups) Greek-style yoghurt 1 bay leaf 250ml olive oil 6 black peppercorns Fresh thyme sprigs 1 teaspoon fennel seeds 1 teaspoon cumin seeds
Suspend a fine sieve over a bowl. Line the sieve with a double layer of muslin or chux, spoon in the yoghurt and twist to enclose, tying the top with kitchen string or an elastic band. Refrigerate overnight. Roll the strained yoghurt into walnut size balls and place into a jar of olive oil with a bay leaf, black peppercorns, thyme leaves and roasted fennel … Read more »
1 cup desiccated coconut 1 cup (150 g) gluten-free plain flour 2 teaspoons gluten-free baking powder 1 cup chocolate chips 1 cup coconut sugar (I use half this but it makes the recipe easier to remember) 1 cup mashed banana (about 3 large ripe bananas) 1 cup milk of your choice
Preheat the oven to 180°C. Grease and line a loaf tin with baking paper. Put the coconut, flour, baking powder, chocolate chips and sugar into a bowl. Stir in the mashed banana and milk and mix to combine. Pour … Read more »
https://thetriangle.org.au/wp-content/uploads/2020/11/cooks.png850850Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-10 22:51:232020-12-10 22:51:23‘A cup of this and a cup of that’ cake
At Well Thumbed Books last month we celebrated Syrian food with a view to helping the displaced children of war-torn Syria. We raised over $1200 in not much more than an hour, feeding a pop-up crowd of very generous donors. We were inspired by the fund-raising concept of CookForSYRIA. Their story first started as a simple supper club, where a group … Read more »
2 eggplants 1 tsp each cinnamon, paprika and cumin 2 tsp za’atar (or dukkah) Salt & pepper Glug of olive oil 1 red onion finely diced 4 chopped tomatoes 2 tbsp tomato puree 1 tin diced tomatoes 1 tin chickpeas, drained and rinsed 3 tsp apple cider vinegar Chopped coriander
Preheat oven to 200C. Chop eggplant into medium chunks about 20mm square (3/4”) into a large bowl. Sprinkle all the spices, salt and pepper over and drizzle a good glug of oil. Mix till everything is well coated and … Read more »
Easy Walnut Slice
/in Desserts, Recipes /by Darryl ButlerVirginia White
BASE
1/2 cup self raising flour
1/4 cup sugar
1/2 cup coconut
60gms butter
TOPPING
2 eggs
1/2 teaspoon vanilla
1 cup coconut
90gms walnut pieces
1/2 cup brown sugar
1/2 teaspoon baking powder
Base: Sift flour into bowl, add sugar and coconut, mix well. Melt butter, add to dry ingredients, mix … Read more »
Picnic time!
/in Recipes, Starters /by Darryl ButlerLinda Sang
Jody Vassallo, … Read more »
Labneh
/in Recipes, Starters /by Darryl ButlerLinda Sang
520 g (2 cups) Greek-style yoghurt
1 bay leaf
250ml olive oil
6 black peppercorns
Fresh thyme sprigs
1 teaspoon fennel seeds
1 teaspoon cumin seeds
Suspend a fine sieve over a bowl. Line the sieve with a double layer of muslin or chux, spoon in the yoghurt and twist to enclose, tying the top with kitchen string or an elastic band. Refrigerate overnight.
Roll the strained yoghurt into walnut size balls and place into a jar of olive oil with a bay leaf, black peppercorns, thyme leaves and roasted fennel … Read more »
‘A cup of this and a cup of that’ cake
/in Desserts, Recipes /by Darryl ButlerLinda Sang
1 cup desiccated coconut
1 cup (150 g) gluten-free plain flour
2 teaspoons gluten-free baking powder
1 cup chocolate chips
1 cup coconut sugar (I use half this but it makes the recipe easier to remember)
1 cup mashed banana (about 3 large ripe bananas)
1 cup milk of your choice
Preheat the oven to 180°C. Grease and line a loaf tin with baking paper.
Put the coconut, flour, baking powder, chocolate chips and sugar into a bowl. Stir in the mashed banana and milk and mix to combine.
Pour … Read more »
Mugadara
/in Mains, Recipes /by Darryl ButlerCobargo Cooks for Syria
At Well Thumbed Books last month we celebrated Syrian food with a view to helping the displaced children of war-torn Syria. We raised over $1200 in not much more than an hour, feeding a pop-up crowd of very generous donors.
We were inspired by the fund-raising concept of CookForSYRIA. Their story first started as a simple supper club, where a group … Read more »
Chickpea and Eggplant Stew
/in Mains, Recipes /by Darryl Butler2 eggplants
1 tsp each cinnamon, paprika and cumin
2 tsp za’atar (or dukkah)
Salt & pepper
Glug of olive oil
1 red onion finely diced
4 chopped tomatoes
2 tbsp tomato puree
1 tin diced tomatoes
1 tin chickpeas, drained and rinsed
3 tsp apple cider vinegar
Chopped coriander
Preheat oven to 200C. Chop eggplant into medium chunks about 20mm square (3/4”) into a large bowl. Sprinkle all the spices, salt and pepper over and drizzle a good glug of oil. Mix till everything is well coated and … Read more »