Lynne Jones This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes Number of rissoles: 12
500g lean minced beef or lamb 1x10g packet Chicken Noodle soup (1½ tbsp) (4 … Read more »
Ann Holub This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional. Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain. Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When … Read more »
1 cauliflower head 1 tbsp olive oil Salt and freshly ground black pepper
Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.
Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and stir, … Read more »
1 head cauliflower, cut into florets 1 medium onion, sliced 4 sprigs thyme 4 (or more!) garlic cloves, unpeeled 3 tablespoons olive oil Salt and freshly ground black pepper ½ cup grated Parmesan
Preheat oven to 220C. Toss cauliflower florets on a large-rimmed baking sheet with oil, thyme sprigs, salt and pepper. Roast for 15 minutes. Remove from the oven, add the garlic and onion and toss … Read more »
The Bermagui Pick-Up Kitchen is a not-for-profit, volunteer, takeaway kitchen open Sunday evenings at the River Rock Café. All proceeds go to either to the Batwa tribe in Uganda or the Sewing the Seeds women’s empowerment project in India. BPUK was born from seeing our friends and businesses flailing after the bushfires and then later during COVID-19 lockdown. Dipak and I wanted to offer some … Read more »
https://thetriangle.org.au/wp-content/uploads/2020/09/recipes5-scaled.jpeg12442560Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 14:56:092021-01-05 21:20:39Thai red lentil soup with aromatic chilli oil and snap peas
Savoury Rissoles
/in Mains, Recipes /by Debbie WorganLynne Jones
This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes
Number of rissoles: 12
500g lean minced beef or lamb
1x10g packet Chicken Noodle soup (1½ tbsp) (4 … Read more »
Sorrel Soup
/in Recipes, Soups /by Debbie WorganAnn Holub
This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional.
Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain.
Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When … Read more »
Creamy Roasted Cauliflower Soup
/in Recipes, Soups /by Debbie WorganMadhuma Thompson
Serves 4
1 large head cauliflower (about 1kg), cut into bite-size florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
1 litre vegetable or chicken stock
2 tablespoons unsalted butter
1 tablespoon fresh lemon juiceScant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, … Read more »
Cauliflower Rice
/in Mains, Recipes /by Debbie WorganMadhuma Thompson
1 cauliflower head
1 tbsp olive oil
Salt and freshly ground black pepper
Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.
Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and stir, … Read more »
Roasted Cauliflower with Parmesan
/in Mains, Recipes /by Debbie WorganMadhuma Thompson
1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 (or more!) garlic cloves, unpeeled
3 tablespoons olive oil
Salt and freshly ground black pepper
½ cup grated Parmesan
Preheat oven to 220C. Toss cauliflower florets on a large-rimmed baking sheet with oil, thyme sprigs, salt and pepper. Roast for 15 minutes. Remove from the oven, add the garlic and onion and toss … Read more »
Thai red lentil soup with aromatic chilli oil and snap peas
/in Recipes, Soups /by Debbie WorganMadhuma Thompson
The Bermagui Pick-Up Kitchen is a not-for-profit, volunteer, takeaway kitchen open Sunday evenings at the River Rock Café. All proceeds go to either to the Batwa tribe in Uganda or the Sewing the Seeds women’s empowerment project in India.
BPUK was born from seeing our friends and businesses flailing after the bushfires and then later during COVID-19 lockdown. Dipak and I wanted to offer some … Read more »