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 »
We’ve always appreciated the pumpkin. It’s resilient and easy to grow, a comfort food, nutrient-dense and it can be enjoyed well beyond its season … it’s one of those foods that just keeps giving. But until we were blessed by our abundant harvest this autumn we were ignorant as to just how versatile the pumpkin is. In the past we’ve eaten pumpkin as a … Read more »
https://thetriangle.org.au/wp-content/uploads/2020/06/Recipes4-Pumpkin-cheescake-scaled.jpg19202560Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2020-12-10 15:11:302021-01-05 21:18:57Rich Pumpkin Cheesecake for a special treat
This is like a carrot cake but made with grated pumpkin instead.
½ cup brown sugar ¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil) ½ cup honey or golden syrup 3 eggs Vanilla (extract or bean paste) 1½ cup SR flour ½ tsp ground cinnamon 300 … Read more »
If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin Curry powder (to sprinkle before baking) Lots of garlic – 10-20 cloves Lots of chillies (8 if they’re hot ones) diced with seeds in 3 cups malt vinegar 2½ cups brown sugar … 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 »
Rich Pumpkin Cheesecake for a special treat
/in Desserts, Recipes /by Debbie WorganKate and Sally, Dignams Creek
We’ve always appreciated the pumpkin. It’s resilient and easy to grow, a comfort food, nutrient-dense and it can be enjoyed well beyond its season … it’s one of those foods that just keeps giving. But until we were blessed by our abundant harvest this autumn we were ignorant as to just how versatile the pumpkin is. In the past we’ve eaten pumpkin as a … Read more »
One-bowl Pumpkin Cake
/in Desserts, Recipes /by Debbie Worgan½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
3 eggs
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
300 … Read more »
Pumpkin Kasundi
/in Mains, Recipes /by Debbie WorganIf you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin … Read more »
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar