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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Ellie’s Mini Quiches
/in Recipes, Starters /by Debbie Worgan1 packet of frozen shortcrust or puff pastry – set out and thaw.
When thawed out, use a glass or cutter to make the size fit the tins
Mix 1/2 cup grated tasty cheese with 2 eggs and 1 cup of thickened cream.
Just add some pepper and a little pinch of salt.
Set aside and prepare your fillings:
Thawed frozen spinach, mushrooms slowly … Read more »
Scalloped Potatoes
/in Mains, Recipes /by Debbie WorganThis recipe is from my mother in law and she was a thrifty cook. Here is a tasty vegetable dish: circa 1950s. There is no garlic or onion.
Ingredients
1 kg of waxy potatoes peeled and very thinly sliced
1 tablespoon of plain flour. Plus salt·and pepper to taste
1 cup of chicken stock
1 cup of grated tasty cheese
Chopped fresh parsley
Method
Preheat oven to 190 degrees C.
Arrange sliced potatoes in a … Read more »
Truffle pasta
/in Mains, Recipes /by Debbie Worgan(2 people)
Ingredients:
2250 g pasta. Use only good quality pasta for this recipe.
25 g salt
Knob butter
½ clove garlic (don’t add lots or it overpowers the truffle)
Small pinch chilli flakes (don’t add lots or it overpowers the truffle)
Sea salt (optional)
6-10 g truffle in the recipe (can add an additional 2 – 3 g per person at table if you want)About ¼ … Read more »
Truffled Camembert
/in Recipes, Starters /by Debbie WorganIngredients:
1 round of Camembert cheese
About 5 shaved/grated truffles
Method:
Unwrap the Camembert. Keep the wrapping paper. Slice the cheese in half on the horizontal. Put a layer of thin truffle slices or grated truffle on each piece of cheese. Leave some of the surface of the cheese exposed so the two halves will stick together again. Put the two halves together again. Wrap up again in the paper or use some greaseproof … Read more »
Truffle-infused Parmesan cheese
/in Mains, Recipes /by Debbie WorganStore the Parmesan and truffle in an airtight container together.
Use the truffled Parmesan grated in and over a rissoto or pasta. The truffle flavour decreases once the truffle is removed from the container so use the Parmesan within a few days.
Truffle-infused eggs
/in Mains, Recipes /by Debbie WorganStore fresh, clean eggs in the same jar as the truffles for two or three days. The aroma will infuse through the shell and produce truffle-flavoured eggs. Use the eggs as soon as you take them away from the truffle as the aroma is lost as it disperses out just as it infused in.
Make into omelettes, scrambled eggs, poached eggs, frittata (grate a little more truffle over when serving for an extra truffle hit) or … Read more »