1 can of brown lentils (rinsed) 1 onion chopped (sautéed in oil) 1 clove garlic 1 bunch or packet English spinach 2 tbsp walnuts (or roasted seeds) 1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste. Serve these recipes with rice, potatoes or bread.
After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health. Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, etc—we … Read more »
Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water ½ cup basmati or jasmine rice 1 tsp … Read more »
There’s nothing like food that takes us back to warm, happy times with family and friends. No wonder there’s a whole realm of recipes collectively called ‘Comfort Food’. We hope these tasty dishes might soothe our souls and bring forth a deeply felt ‘Yum!’
Serves
50g butter 50g soft light brown sugar 100g short grain rice 1 litre full-cream milk Zest of ½ a lemon … Read more »
So, so easy. Peel and quarter two large apples or equivalent, and chop into small to medium-sized pieces. Add 2 teaspoons of rum or similar tipple (this can be omitted if serving kids—or make two smaller cakes so adults can enjoy the rum flavour!) Set aside. Cream 120g of softened butter with 2/3 cup of caster sugar. Add 2 large eggs, one at … Read more »
The Central Tilba School of Arts Trust were asked if they could cook one Sunday a month for Cobargo BlazeAid. Our committee is small but there were lots of offers of person-power and financial donations locally, and from my relatives in Sydney, who saw this contribution going directly to those in most need. My job now was to plan a menu, work out quantities for 100 people, plan the cooking process using all my eager-to-be-involved volunteers, make … Read more »
Lentil and Spinach Salad (served warm or cold)
/in Recipes, Salads /by Debbie WorganGlenda Morgan
1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.
Bean and Cucumber Salad
/in Mains, Recipes, Salads /by Debbie WorganGlenda Morgan
After the fires ravaged our native flora and fauna, the precious water and air of our landscapes and our biodiversity, may we all move towards a shared loving regard and consideration for the planet and each of the lives that depend on its health.
Whether you are vegetarian, vegan, piscatarian, a meat eater, gluten-free, sugar-free, etc—we … Read more »
Congee
/in Recipes, Soups /by Debbie WorganLinda Sang
Serves 4
Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water
½ cup basmati or jasmine rice
1 tsp … Read more »
Perfect Rice Pudding
/in Desserts, Recipes /by Debbie WorganServes
50g butter … Read more »
50g soft light brown sugar
100g short grain rice
1 litre full-cream milk
Zest of ½ a lemon
Apple Cake
/in Desserts, Recipes /by Debbie WorganJanine Halasz
So, so easy.
Peel and quarter two large apples or equivalent, and chop into small to medium-sized pieces.
Add 2 teaspoons of rum or similar tipple (this can be omitted if serving kids—or make two smaller cakes so adults can enjoy the rum flavour!) Set aside.
Cream 120g of softened butter with 2/3 cup of caster sugar.
Add 2 large eggs, one at … Read more »
Chicken Cacciatore
/in Mains, Recipes /by Debbie WorganJanine Halasz
The Central Tilba School of Arts Trust were asked if they could cook one Sunday a month for Cobargo BlazeAid. Our committee is small but there were lots of offers of person-power and financial donations locally, and from my relatives in Sydney, who saw this contribution going directly to those in most need.
My job now was to plan a menu, work out quantities for 100 people, plan the cooking process using all my eager-to-be-involved volunteers, make … Read more »