340 g Greek yogurt sea salt 1 teaspoon fresh lemon juice ¼ cup honey (for drizzling) 1 tablespoon chopped walnuts
To make labneh:
Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.
In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover completely.
500 g baked pumpkin pulp 1.25 cups plain flour ½ cup of grated parmesan cheese ground black pepper to taste
Bake a halved butternut pumpkin, or peeled pieces of pumpkin, for 1.5 hours. Let cool and scrape pulp into a bowl, adding the sifted flour, grated cheese and ground pepper (I use a lot!). Knead the ball of dough for two minutes or until smooth. On a … Read more »
1½ cups soft brown sugar 2 cups SR flour 125 gm butter 1 cup milk 1 teaspoon baking soda 1 egg 1 teaspoon grated nutmeg Generous handful of walnuts Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of the … Read more »
2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar 1 can coconut milk 500 g of frozen chopped spinach 1 cup of veg or chicken stock chilli flakes if you like them
Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the … Read more »
https://thetriangle.org.au/wp-content/uploads/2023/01/Buckwheat-and-Strawberry-Tart.jpeg885590Debbie Worganhttps://thetriangle.org.au/wp-content/uploads/2021/01/masthead-orange.svgDebbie Worgan2023-01-27 13:57:402023-01-27 13:57:40Buckwheat and Strawberry Tart
Spiced honey and orange mulled wine
/in Drinks, Recipes /by Debbie Worgan5 -10 whole cloves
3 whole cinnamon sticks, + extra to serve
¼ cup honey
½ tsp nutmeg, freshly grated
2 star anise
2 cups water
flat slivers orange rind
fresh orange juice squeeze
dash vanilla essence (optional)
1 bottle fruity red wine
Method:
In a saucepan add all the ingredients except the wine and orange juice. Bring it all to a gentle simmer and simmer for 5-8 minutes … Read more »
Labneh, honey & walnuts
/in Recipes, Starters /by Debbie Worgan340 g Greek yogurt
sea salt
1 teaspoon fresh lemon juice
¼ cup honey (for drizzling)
1 tablespoon chopped walnuts
To make labneh:
Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.
In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover completely.
… Read more »
Pumpkin Gnocchi
/in Mains, Recipes /by Debbie Worgan500 g baked pumpkin pulp
1.25 cups plain flour
½ cup of grated parmesan cheese
ground black pepper to taste
Bake a halved butternut pumpkin, or peeled pieces of pumpkin, for 1.5 hours. Let cool and scrape pulp into a bowl, adding the sifted flour, grated cheese and ground pepper (I use a lot!). Knead the ball of dough for two minutes or until smooth. On a … Read more »
Nutmeg Cake
/in Desserts, Recipes /by Debbie Worgan1½ cups soft brown sugar
2 cups SR flour
125 gm butter
1 cup milk
1 teaspoon baking soda
1 egg
1 teaspoon grated nutmeg
Generous handful of walnuts
Small 20 cm springform cake tin
Combine sugar and flour in a large bowl. Rub in the butter until it’s like breadcrumbs. Grease the cake tin with butter. Press half of the mixture evenly over the base of the … Read more »
Absurdly quick and delicious soup
/in Recipes, Soups /by Debbie Worgan2 big tablespoons of your favourite curry paste – mine is Thai green, but this works with Massaman, red, yellow or any curry paste in a jar
1 can coconut milk
500 g of frozen chopped spinach
1 cup of veg or chicken stock
chilli flakes if you like them
Heat up the curry paste, adding a few tablespoons of the coconut milk. Stir and cook for a minute or two, until you can smell the … Read more »
Buckwheat and Strawberry Tart
/in Desserts, Recipes /by Debbie WorganPastry:
125 gms buckwheat flour
125 gms almond flour/meal
1 Tbsp pure icing sugar
125 gms room temperature butter chopped/alternatively 125 gms coconut oil
1 egg yolk
½ tps cold water
Filling:
500 grams strawberries or any mixed berries
¼ cup honey
¼ cup cornflour
2 tps fresh grated ginger
Method:
Combine buckwheat, almond meal and icing sugar in food processor till combined. … Read more »
Mix egg yolk with water.