1 cup sourdough starter, measured after stirring and at room temperature 1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like) ½ teaspoon salt 1 tbsp finely grated parmesan 1 tbsp finely chopped rosemary or thyme or other herbs from the garden ¾ – 1 cup of wholemeal flour oil for brushing the tops plus extra salt
https://thetriangle.org.au/wp-content/uploads/2019/11/sourdough-crackers-colour.jpg312624Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 16:00:462021-01-05 21:53:40Sourdough crackers with parmesan and rosemary
For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.
Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »
This is a beautiful delicate flavoured ice cream. I love the tanginess of the buttermilk and lemon mixed with cardamom and bay leaf. It gives it an unusual, magical taste.
• 250 ml water • 190 gm caster sugar • seeds of 6 cardamom pods, crushed • peel of 1 organic lemon • 2 fresh bay leaves • 500 ml buttermilk • 200 gm unsweetened Greek yoghurt … Read more »
https://thetriangle.org.au/wp-content/uploads/2019/11/Soft-Footprint-Rice-with-Lentils-and-Fried-Onions.jpg1181787Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 15:55:462021-01-05 21:54:12Rice with Lentils and Onions
I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. With … Read more »
And don’t forget a dessert! Let’s look at canned fruit. Suggestion 1: Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt. Suggestion 2: Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts Suggestion 3: Packet … Read more »
Sourdough crackers with parmesan and rosemary
/in Recipes, Starters /by Debbie WorganThea Constantarids
1 cup sourdough starter, measured after stirring and at room temperature
1/4 cup of oil (olive oil, macadamia oil, melted ghee, coconut oil or any oil you like)
½ teaspoon salt
1 tbsp finely grated parmesan
1 tbsp finely chopped rosemary or thyme or other herbs from the garden
¾ – 1 cup of wholemeal flour
oil for brushing the tops
plus extra salt
Preheat oven to 180°C.
You can mix … Read more »
Seedy sourdough crackers
/in Recipes, Starters /by Debbie WorganThea Constantarids
For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.
Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »
Buttermilk and Cardamon Ice cream
/in Desserts, Recipes /by Debbie Worgan• 250 ml water … Read more »
• 190 gm caster sugar
• seeds of 6 cardamom pods, crushed
• peel of 1 organic lemon
• 2 fresh bay leaves
• 500 ml buttermilk
• 200 gm unsweetened Greek yoghurt
Rice with Lentils and Onions
/in Mains, Recipes /by Debbie WorganServes 6 people
200 gm Iranian or basmati rice
• 250 gm green lentils
• 3 large Spanish onions, sliced
• 1/3 cup plain flour
• 200 ml sunflower oil
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons … Read more »
Yogurt and Broad beans
/in Recipes, Starters /by Debbie WorganPersian Food in Summer
I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. With … Read more »
Canned Fruit
/in Desserts, Recipes /by Debbie WorganGlenda Morgan
And don’t forget a dessert! Let’s look at canned fruit.
Suggestion 1:
Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt.
Suggestion 2:
Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts
Suggestion 3:
Packet … Read more »