Sometime, simple is best. For me, nothing beats a nice, rich, gooey chocolate brownie, and there are so many variations! Keep it simple, or add some chopped nuts, white chocolate chips or even dried fruit. This is a great base recipe to experiment with.
185g unsalted butter 185g dark chocolate, chopped 3 eggs 270g brown sugar 40g cocoa powder 85g plain flour
Preheat oven to 180C, grease and line a 20cm slice … Read more »
This base dry rub has become a pantry staple in our house. It’s so simple, and adds so much flavour to your protein of choice. It’s a crowd pleaser and makes a great gift as well if you jar it up for your foodie friends!
110g brown sugar 30g sweet or smoked paprika 2 tbsp flaked salt (or 1 tbsp table salt) 1 tbsp chilli powder 1 … Read more »
https://thetriangle.org.au/wp-content/uploads/2020/04/dry-rub.jpg1170780Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 15:32:452020-12-10 15:32:45All Seasons Dry Rub to use on pork, chicken or beef
I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create and … Read more »
Linda Sang Serves 5 3 egg yolks 85g caster sugar 300ml single cream 75g ground pistachios Chopped pistachios for sprinkling
Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat. Gradually pour the hot cream over the egg mixture, … Read more »
Linda Sang Serves 6 – 8 600g Kent pumpkin, peeled and chopped 2 cups chopped washed spinach 1 large onion, diced 100g feta ¼ cup grated parmesan 2 tbsp olive oil 6 large eggs 300 ml thickened cream ½ cup shredded parmesan Salt and pepper 1/3 cup pepitas (pumpkin seeds)
Preheat oven to 200C Toss pumpkin pieces in 1 tbsp … Read more »
I gave a series of simple cooking lessons for the Women’s Resource Centre in Bega many years ago. They were grouped in different cuisines like Asian, Italian or Middle Eastern. Here are a few examples from those different menus. They are good to share now that the social restrictions are slowly being lifted. Serves 4-6 3 carrots, sliced 1 large onion, diced 2 tsp ground cumin 4 cloves garlic, crushed … Read more »
Classic Chocolate Brownies
/in Desserts, Recipes /by Debbie WorganMaddison Barry
185g unsalted butter
185g dark chocolate, chopped
3 eggs
270g brown sugar
40g cocoa powder
85g plain flour
Preheat oven to 180C, grease and line a 20cm slice … Read more »
All Seasons Dry Rub to use on pork, chicken or beef
/in Mains, Recipes /by Debbie WorganMaddison Barry
110g brown sugar
30g sweet or smoked paprika
2 tbsp flaked salt (or 1 tbsp table salt)
1 tbsp chilli powder
1 … Read more »
Comfort Food – Buba’s Chicken Soup
/in Recipes, Soups /by Debbie WorganMaddison Barry
I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create and … Read more »
Simple Pistachio Ice-cream
/in Desserts, Recipes /by Debbie WorganLinda Sang
Serves 5
3 egg yolks
85g caster sugar
300ml single cream
75g ground pistachios
Chopped pistachios for sprinkling
Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat.
Gradually pour the hot cream over the egg mixture, … Read more »
Roast Pumpkin, Spinach and Feta Frittata
/in Mains, Recipes /by Debbie WorganLinda Sang
Serves 6 – 8
600g Kent pumpkin, peeled and chopped
2 cups chopped washed spinach
1 large onion, diced
100g feta
¼ cup grated parmesan
2 tbsp olive oil
6 large eggs
300 ml thickened cream
½ cup shredded parmesan
Salt and pepper
1/3 cup pepitas (pumpkin seeds)
Preheat oven to 200C
Toss pumpkin pieces in 1 tbsp … Read more »
Spicy Lentil and Carrot Soup (Vegan)
/in Recipes, Soups /by Debbie WorganI gave a series of simple cooking lessons for the Women’s Resource Centre in Bega many years ago. They were grouped in different cuisines like Asian, Italian or Middle Eastern. Here are a few examples from those different menus. They are good to share now that the social restrictions are slowly being lifted. Serves 4-6
3 carrots, sliced
1 large onion, diced
2 tsp ground cumin
4 cloves garlic, crushed
… Read more »