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 on the first day of 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 $45.00 will cover delivery of all 11 issues.
Or Donate to help our volunteers keep The Triangle going.
Cheese scones
/in Recipes, Starters /by Debbie Worgan350 g plain flour
1 tsp baking powder
1 tsp bicarb soda
1½ tsp mustard powder
pinch salt
fresh black pepper
120 g grated cheddar cheese
50 g melted butter
1 tbsp yogurt
1 cup/250 ml cold milk
Preheat the oven to 220° C and line a baking tray with baking paper.
Sift flour, baking powder, bicarb powder, mustard powder, salt and pepper in a big bowl. Add … Read more »
Beetroot Chutney
/in Preserves, Recipes /by Debbie Worganby Lena Kuppens
2 kg beetroot, peeled and finely grated
1 cup raw sugar
500 ml red wine vinegar
1 tbsp mustard seeds
1 tbsp ground ginger
2 bay leave
pinch chilli flakes
pinch salt
fresh black pepper
Sterilise jars and lids.
Chuck everything into a nice big pan and heat gently till the sugar has completely dissolved. Cook for 25–30 minutes, or until the mixture is thick, glossy … Read more »
Nan’s Egg Yolk Sponge
/in Desserts, Recipes /by Debbie Worgan3 or 4 egg yolks (the whites can be used to make a pavlova)
2 tablespoons hot water
1/2 cup caster sugar
1/2 cup SR flour
pinch salt
1/2 teaspoon vanilla
2 tablespoons milk
Method
Heat oven 180 C.
Beat the yolks with the hot water until pale and creamy (they really fluff up in size) before gradually adding sugar until pale and thick. Add salt and vanilla … Read more »
Jim’s Aunt Myrtle’s Cucumber Relish
/in Preserves, Recipes /by Debbie Worgan1 kg cucumber or zucchini
3 onions
1 red capsicum
1 cup vinegar
1 cup white sugar
1 teaspoon mustard powder
1 teaspoon turmeric
1 teaspoon celery seed
2 tablespoons plain flour
optional: red chilli
Method
Using a food processor, dice the cucumber, onion and capsicum then sprinkle them with about 1 tablespoon salt and stand for three hours. Drain and then squeeze excess liquid out. Mix the remaining ingredients in a saucepan and … Read more »
Lana’s Salmon Crunch Pie
/in Mains, Recipes /by Debbie Worgan1 cups plain flour
1 cup grated tasty cheese
1 tsp salt
1 tsp paprika
1/2 cup butter
Filling
1x 500 gm can salmon, boned and flaked
3 x 50 gm eggs
1 cup sour cream
1/2 cup grated tasty cheese
2 tablespoons mayo
1 finely chopped small onion
Method
Mix dry ingredients, and rub in butter till it resembles breadcrumbs. Reserve 1 cup and press the remaining mixture into a … Read more »
Chocolate Pecan Pie
/in Desserts, Recipes /by Debbie WorganFor the crust
150 grams (1¼ cups) plain flour, plus more for dusting
¼ teaspoon fine sea salt
140 grams unsalted butter, chilled and cubed
2 to 4 tablespoons ice water, as needed
For the filling
170 grams (1½ cups) raw pecan halves
85 grams unsalted butter
60 grams dark chocolate, chopped
¾ cup corn syrup
4 large eggs
100 grams (½ cup packed) light brown … Read more »