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Ceviche

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Stuart Absalom

Christmas at Green Gables B&B was always a little bit special. We often had guests who simply wanted to be away from home, or overseas travellers, so it was important to make it special and homely. Preparing and serving a well-planned Christmas dinner was the focus. These two recipes are from our time at Green Gables—the first, as seafood is so fabulous in this area; the second I still make as it’s great for gifts, can be made as a log cake or as small, round, individual cakes and is delicious.

Ceviche

750 … Read more »

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Glace fruit and nut cake

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Stuart Absalom

125g glace pineapple chopped in large pieces
250g glace cherries
250g dates cut in half
250g glace apricots halved
250g pecans whole
125g walnuts whole
250g brazil nuts whole
125g blanched almonds whole
4 egg yolks
1 cup sugar
1/3 cup brandy or rum
1 cup plain flour
1 tsp baking powder
pinch … Read more »

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Orange Fennel Salad

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 Quaama Quiisine

1 whole fennel bulb
4 oranges
1 punnet cherry tomatoes
100 g baby spinach leaves
1/4 cup maple syrup
1 tbsp dijon mustard

Trim the fennel and slice thinly. Peel and separate the oranges into segments. Halve the cherry tomatoes. Wash and dry the spinach leaves. Put those ingredients into a bowl or arrange on a platter.  Whisk syrup and mustard together and pour over the salad. … Read more »

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Salmon Quiche

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Quaama Quiisine

For the crust:
170g self-raising flour
90g butter or margarine
pinch of salt
Rub ingredients together, adding 1 to 2 tablespoons water until combined. Roll the pastry and place in a greased flan tin.
Preheat the oven to 170 degrees.

For the filling:
210g tin pink salmon
1 large tomato, sliced thinly
3 eggs
240ml milk
pinch salt
black pepper, optional

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Rock Cakes

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Quaama Quiisine

2 cups self-raising flour
1 teaspoon baking powder
1/3 cup caster sugar
90g butter or margarine
1 cup mixed dried fruit
1 egg
1/2 cup milk
1 teaspoon cinnamon
Pinch of salt
Sugar for dusting (optional)
Heat the oven to 180 – 200 degrees.

Combine all dry ingredients in a mixing bowl. Rub in the butter. Add in the mixed … Read more »

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Cauliflower salad with Lemon Dressing

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Virginia White

We at the Triangle love sharing food and recipes with our family and friends. Food is what connects us to each other and the world we live in. Seasonal usually means inexpensive for us as there is a glut somewhere we can share in. This salad was inspired by seeing whole heads of cauliflower for $2 (admittedly at Woolies). The Walnut slice is a great one for the repertoire to share with … Read more »

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The Triangle is a community paper, principally for the region bounded by the three prominent mountains: Peak Alone, Gulaga and Mumbulla. It is produced on the traditional lands of the Yuin nation and we acknowledge that this was and will always be Yuin Country. We are grateful for their thousands of years of careful and deliberate stewardship of Country and pay our respects to Yuin Elders past, present and emerging.

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