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 »
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
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 »
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 »