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 »
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 … 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 … 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.
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 »
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
… 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 … 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 … 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, … Read more »
Picnic time!
/in Recipes, Starters /by Darryl ButlerLinda Sang
Jody … Read more »