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.
Or Donate to help our volunteers keep The Triangle going.
Paleo Flour
/in Recipes /by Debbie Worgan2 cups almond meal/flour
1 cup arrowroot flour
½ cup coconut flour
½ cup tapioca flour
Method:
Mix all together and use as required
For SR flour add 2 tsp baking powder
to each cup
Mussels cooked in wine
/in Mains, Recipes, Starters /by Debbie WorganI love to have local mussels cooked in wine with charred bread. They are easy. Just clean them up, fry shallots in butter in a large pan then add the mussels and about a cup of white wine. Steam for five minutes until the shells open. Discard any that don’t open and serve with parsley, pepper and the bread. Yum!
Shortbread
/in Desserts, Recipes /by Debbie Worgan4 ounces caster sugar
8 ounces butter
12 ounces plain flour
Cream butter and sugar. Add flour. Roll out, cut into squares, bake in moderate oven until golden. Dust with caster sugar while still hot.
That’s where Grandma’s handwriting stops but my mother has written under it: Bake on brown paper! So I always have.
(The shortbread should be poked gently with the tines of a fork before baking to make little indentations. Grandma assumed that … Read more »
Seedy balls
/in Desserts, Recipes /by Debbie WorganPut 1 cup rolled oats, 1 cup coconut, ½ cup each sesame seeds, pumpkin seeds, sunflower seeds, finely crushed almonds or walnuts in a pan and toast gently over a low heat, stirring constantly until smelling good. Place in a bowl with 1 cup sultanas or cranberries. Melt 125 g butter, ½ cup honey, 1/3 cup brown sugar in a small saucepan until well combined and pour into dry ingredients. Mix to make a gooey mixture. Refrigerate till cool, then roll into balls. Nice little mouthful … Read more »
Chicken and ham jambalaya
/in Mains, Recipes /by Debbie WorganIngredients:
1 kg chicken wings (bone in and cut into ‘buffalo’ wings)
3 cups chicken stock
500 g smoked ham, cubed (or chorizo will do nicely)
2 cups chopped cajun vegetables
2 cloves garlic
2 tablespoons vegetable oil
425g can chopped tomatoes
2½ cups long grain rice
2 teaspoons cajun spice mix
Method:
Fry chicken with ham in the oil in batches until browned. Add cajun vegetables and garlic, and cook until golden.
Add tomatoes, rice, chicken … Read more »
Maque choux
/in Mains, Recipes /by Debbie WorganIngredients:
8 ears of corn (or 2 x 420 gm tins of corn kernels)
1 teaspoon unsalted butter
1 teaspoon vegetable oil
½ brown onion finely chopped
½ green capsicum finely chopped
½ teaspoon white pepper
½ teaspoon cayenne pepper
250gm chopped tomatoes
Salt to taste
1½ tablespoons whipping cream
Method:
Cut kernels from the corn cobs (if using). In a frying pan, heat oil and butter and cook onions and capsicum until … Read more »