For the crust: 170g self-raising flour 90g butter or margarine pinch of salt Rub ingredients together, adding 1 to 2 tablespoons water until combined. Roll the pastry and place in a greased flan tin. Preheat the oven to 170 degrees.
For the filling: 210g tin pink salmon 1 large tomato, sliced thinly 3 eggs 240ml milk pinch salt black pepper, optional
2 cups self-raising flour 1 teaspoon baking powder 1/3 cup caster sugar 90g butter or margarine 1 cup mixed dried fruit 1 egg 1/2 cup milk 1 teaspoon cinnamon Pinch of salt Sugar for dusting (optional) Heat the oven to 180 – 200 degrees.
Combine all dry ingredients in a mixing bowl. Rub in the butter. Add in the mixed fruit. … Read more »
We at the Triangle love sharing food and recipes with our family and friends. Food is what connects us to each other and the world we live in. Seasonal usually means inexpensive for us as there is a glut somewhere we can share in. This salad was inspired by seeing whole heads of cauliflower for $2 (admittedly at Woolies). The Walnut slice is a great one for the repertoire to share with a … Read more »
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 »
Salmon Quiche
/in Desserts, Recipes /by Darryl ButlerFor the crust:
170g self-raising flour
90g butter or margarine
pinch of salt
Rub ingredients together, adding 1 to 2 tablespoons water until combined. Roll the pastry and place in a greased flan tin.
Preheat the oven to 170 degrees.
For the filling:
210g tin pink salmon
1 large tomato, sliced thinly
3 eggs
240ml milk
pinch salt
black pepper, optional
Drain … Read more »
Rock Cakes
/in Desserts, Recipes /by Darryl Butler2 cups self-raising flour
1 teaspoon baking powder
1/3 cup caster sugar
90g butter or margarine
1 cup mixed dried fruit
1 egg
1/2 cup milk
1 teaspoon cinnamon
Pinch of salt
Sugar for dusting (optional)
Heat the oven to 180 – 200 degrees.
Combine all dry ingredients in a mixing bowl. Rub in the butter. Add in the mixed fruit. … Read more »
Cauliflower salad with Lemon Dressing
/in Mains, Recipes /by Darryl ButlerVirginia White
We at the Triangle love sharing food and recipes with our family and friends. Food is what connects us to each other and the world we live in. Seasonal usually means inexpensive for us as there is a glut somewhere we can share in. This salad was inspired by seeing whole heads of cauliflower for $2 (admittedly at Woolies). The Walnut slice is a great one for the repertoire to share with a … 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 »