250g ripe blood plums 2/3 cup fish sauce 6 whole star anise. 2 cinnamon quills 1/3 cup lime juice
Bring 1 cup water and 1 cup sugar to the boil, turn to low heat for 5 minutes until slightly reduced. Add plums, fish sauce, and spices. Simmer for 1 minute or so then stir in lime juice. I like to make at least double the recipe. Better still, make lots and bottle it for gifts. I use this sauce with a Chinese … Read more »
A colourful summer salad – vegetables are roasted and caramelised, served with a rich balsamic dressing, and finished with glazed walnuts and cranberries. A variety of vegetables can be used, and quantities will vary depending on numbers but keep the pieces similar in size. Roast 1 bunch baby beets (or 2 larger beets cut into quarters) by placing on baking paper, drizzling with olive oil, and seasoning. … Read more »
125g butter 1¾ cup SR flour 1¼ cup caster sugar ¼ tsp bicarb soda 2 eggs 1 cup milk 1 tbsp cocoa
Place all ingredients in bowl and beat well until the mix changes colour and all ingredients are combined. Pour into a greased and lined 20cm tin. Cook in a moderate oven about one hour, until cooked (if when pressed lightly in the middle … Read more »
I eat to live and live to eat. There is nothing better than to plant and grow your own fruit and vegetables at home then cook, eat and share your food with others. Whether the recipe is simple or complex it’s the challenge of preparing something delicious for your mind, body and soul.
Easy Beetroot Dip 2 to 3 fresh beetroots, cooked … Read more »
500g fresh carrots, peeled and chopped then cooked in boiling water till tender. Drain and cool. Process then add ½ cup of Greek yogurt, 2 teaspoons of orange juice, 1 teaspoon of Moroccan spices and 1 teaspoon of raw sugar. Serve dips with fresh bread, pita bread, rice crackers or as sides with your meal.
Unsalted butter, 8 pieces of selected fruit, 4 tablespoons of brown sugar and 8 star anise. Arranged cut fruit halves on a lightly buttered baking tray. Sprinkle with brown sugar and add star anise to top of each half (if preferred use cinnamon) Roast in 200C oven until sugar has melted and fruit warmed (15 to 20 mins). Cool and serve with ice cream, cream, creme … Read more »
https://thetriangle.org.au/wp-content/uploads/2015/10/stonefruit.png400400Darryl Butlerhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDarryl Butler2020-12-09 15:59:462020-12-10 19:58:12Roasted Stone Fruit and Figs
Blood Plum Sauce
/in Preserves, Recipes /by Debbie WorganLinda Sang
2/3 cup fish sauce
6 whole star anise.
2 cinnamon quills
1/3 cup lime juice
Bring 1 cup water and 1 cup sugar to the boil, turn to low heat for 5 minutes until slightly reduced. Add plums, fish sauce, and spices. Simmer for 1 minute or so then stir in lime juice.
I like to make at least double the recipe. Better still, make lots and bottle it for gifts. I use this sauce with a Chinese … Read more »
Ruby Red Vegetable Salad
/in Mains, Recipes /by Debbie WorganGeorgina Adamson
A colourful summer salad – vegetables are roasted and caramelised, served with a rich balsamic dressing, and finished with glazed walnuts and cranberries. A variety of vegetables can be used, and quantities will vary depending on numbers but keep the pieces similar in size.
Roast 1 bunch baby beets (or 2 larger beets cut into quarters) by placing on baking paper, drizzling with olive oil, and seasoning. … Read more »
Donna Latters Chocolate Cake
/in Desserts, Recipes /by Darryl Butler125g butter
1¾ cup SR flour
1¼ cup caster sugar
¼ tsp bicarb soda
2 eggs
1 cup milk
1 tbsp cocoa
Place all ingredients in bowl and beat well until the mix changes colour and all ingredients are combined.
Pour into a greased and lined 20cm tin. Cook in a moderate oven about one hour, until cooked (if when pressed lightly in the middle … Read more »
Easy Beetroot Dip
/in Recipes, Starters /by Darryl ButlerJanine Halasz
I eat to live and live to eat.
There is nothing better than to plant and grow your own fruit and vegetables at home then cook, eat and share your food with others. Whether the recipe is simple or complex it’s the challenge of preparing something delicious for your mind, body and soul.
Easy Beetroot Dip
2 to 3 fresh beetroots, cooked … Read more »
Easy Carrot Dip
/in Recipes, Starters /by Darryl ButlerJanine Halasz
500g fresh carrots, peeled and chopped then cooked in boiling water till tender.
Drain and cool.
Process then add ½ cup of Greek yogurt, 2 teaspoons of orange juice, 1 teaspoon of Moroccan spices and 1 teaspoon of raw sugar.
Serve dips with fresh bread, pita bread, rice crackers or as sides with your meal.
Roasted Stone Fruit and Figs
/in Desserts, Recipes /by Darryl ButlerUnsalted butter, 8 pieces of selected fruit, 4 tablespoons of brown sugar and 8 star anise.
Arranged cut fruit halves on a lightly buttered baking tray.
Sprinkle with brown sugar and add star anise to top of each half (if preferred use cinnamon)
Roast in 200C oven until sugar has melted and fruit warmed (15 to 20 mins).
Cool and serve with ice cream, cream, creme … Read more »