Acknowledgment of Country
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.
About The Triangle
The Triangle, a not-for-profit, local, community newspaper, comes out every month except January. Published since 2002 we have a print circulation of 1800, with a larger circulation over the summer holiday season. Our paper is free and available in print and online. If you live outside the Triangle area, an annual subscription of $35.00 will cover delivery of all 11 issues.
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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 … 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 … 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 … 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.
Mix egg yolk with … Read more »
Buckwheat and Chia Bread
/in Recipes /by Debbie WorganIngredients:
1¾ cups buckwheat groats
¼ cup chia seeds
1 cup filtered water
2 Tbsp flax seeds
¼ cup sunflower seeds
¼ cup olive oil
1 Tbsp maple syrup
2 tps baking powder
½ tps baking soda
1 tps organic fine sea salt
Method:
Cover buckwheat groats with water and soak for two hours.
Soak chia seeds in one cup of filtered water for two hours (mix … Read more »