Method 1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped. 2. Gradually add oil. 3. Process until well combined. 4. Cover and refrigerate.
Ingredients 1 x 400g can of chickpeas (reserve liquid and some chickpeas) 2 tbsn tahini 1 garlic clove, crushed ½ tsp salt 2 tbsn lemon juice 1 tsp cumin 1 tbsn olive oil Paprika, coriander or parsley chopped to sprinkle.
Method 1. Rinse the chickpeas in cold water and tip into a food processor. 2. Add the tahini, garlic, salt, lemon juice, cumin and … Read more »
1 c plain yogurt ½ cucumber with peel, grated and squeezed – this is important. 1 garlic clove, crushed 2 tbsn lemon juice and zest 2 tbsn olive oil salt and pepper
Method 1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl. 2. Add lemon zest, salt and pepper; whisk until smooth. 3. Pour into a serving dish, cover tightly, and refrigerate.
Dense and fruity made with nuts, candied fruit, spices, butter and honey. It looks and tastes great, easy to make and lasts well.
Heat the oven to 150 ºC or 300 ºF. Line a cake tin with baking paper and grease well. 110g (1 cup) each of hazelnuts and almonds. Spread on a baking tray and roast lightly. When cool, smash up. 1 cup candied citrus peel 1 cup other candied fruit (pineapple, fig, ginger etc) Grated zest of 1 lemon 2 tbs flour (it could be GF) 1 tsp … Read more »
https://thetriangle.org.au/wp-content/uploads/2023/11/panforte.jpeg262394Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2023-11-29 15:12:582023-11-29 15:12:58Panforte di Siena
Purists beware! This mashed potato casserole is delicious and can be made ahead. When you want mashed potatoes on the menu but have enough to do on the day, try this!
230 grams unsalted butter, softened, and more for the pan 3 kg potatoes, peeled and cut into chunks 2 tablespoons plus 1 teaspoon salt 1½ cups sour cream 1 teaspoon black pepper 1/3 cup finely chopped chives ⅔ cup bread crumbs ⅔ cup grated Parmigiano-Reggiano cheese
75 g hazelnuts 75 g almonds 100 g brown sugar 20 g butter 1 egg white, lightly whisked. Icing sugar for coating the rolled balls.
Method
Pulse nuts till well-broken, but not superfine to retain texture. In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool. Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal. Roll into small … Read more »
Basil & cashew dip
/in Recipes, Starters /by Debbie WorganIngredients
50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil
Method
1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate.
Hummus
/in Recipes, Starters /by Debbie WorganIngredients
1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.
Method
1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and … Read more »
Tzatziki
/in Recipes, Starters /by Debbie Worgan1 c plain yogurt
½ cucumber with peel, grated and squeezed – this is important.
1 garlic clove, crushed
2 tbsn lemon juice and zest
2 tbsn olive oil salt and pepper
Method
1. Stir together yogurt, cucumber, garlic, lemon juice, and olive oil in a bowl.
2. Add lemon zest, salt and pepper; whisk until smooth.
3. Pour into a serving dish, cover tightly, and refrigerate.
Panforte di Siena
/in Desserts, Recipes /by Debbie Worganby Georgie Adamson
Dense and fruity made with nuts, candied fruit, spices, butter and honey. It looks and tastes great, easy to make and lasts well.
Heat the oven to 150 ºC or 300 ºF.
Line a cake tin with baking paper and grease well.
110g (1 cup) each of hazelnuts and almonds. Spread on a baking tray and roast lightly. When cool, smash up.
1 cup candied citrus peel
1 cup other candied fruit (pineapple, fig, ginger etc)
Grated zest of 1 lemon
2 tbs flour (it could be GF)
1 tsp … Read more »
Mashed Potato Casserole
/in Mains, Recipes /by Debbie WorganPurists beware! This mashed potato casserole is delicious and can be made ahead. When you want mashed potatoes on the menu but have enough to do on the day, try this!
230 grams unsalted butter, softened, and more for the pan
3 kg potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon salt
1½ cups sour cream
1 teaspoon black pepper
1/3 cup finely chopped chives
⅔ cup bread crumbs
⅔ cup grated Parmigiano-Reggiano cheese
Lightly grease a … Read more »
Hazelnut Biscuits
/in Desserts, Recipes /by Debbie Worgan75 g hazelnuts
75 g almonds
100 g brown sugar
20 g butter
1 egg white, lightly whisked.
Icing sugar for coating the rolled balls.
Method
Pulse nuts till well-broken, but not superfine to retain texture.
In a small saucepan, add butter first and melt, add sugar and egg white. Mix well and cool.
Add mix to the nuts and combine well. Mixture should be stiff. If not stiff enough add some more almond meal.
Roll into small … Read more »