Bhagya
If the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style.
Serves 4
Ingredients:
1 sweet onion
1 kg very ripe tomatoes
2 red capsicums
2 Lebanese cucumbers, peeled
1 large clove garlic
Handful of basil leaves
2 tblspns sherry (or balsamic) vinegar
1/4 cup of olive oil
3/4 tspn fine … Read more »
The Triangle Team
This refreshing, cooling soup is salad in a mug.
4 large cucumbers or more if smaller
1 small red onion chopped or a handful of spring onions, chopped
2 cloves garlic, chopped
¼ cup olive oil
2 cups packed with salad herbs (use what you have!—parsley, tarragon, basil, dill, mint, chives, sorrel, rocket leaves)
1½ cups greek yoghurt
Salt to taste
Peel cucumbers if they’re large and … Read more »
In solidarity with the Climate Strikers, knowing that we all need to reduce the amount of animal products we consume, this month’s Soft Footprints recipes are all vegan. You might be surprised by how delicio
us and economical vegan dishes are while you’re doing your bit for the planet.
Hearty, savoury and yummy, this economical recipe won an award at the Quaama Fair’s ‘Feed 5 for $5’ competition.
Linda Sang
Serves 4 
Comfort to me is a bowl of steaming congee – rice porridge. You can eat it very simply with a few fresh julienned ginger slices, sliced spring onions, coriander, light soy sauce and a few drops of sesame oil. Maybe some fresh chillies. Make it more substantial by adding some sliced, poached chicken breast.
2 litres boiling water
½ cup basmati or jasmine rice
1 … Read more »
Maddison Barry
I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create … Read more »
Linda Sang
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
