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.
Chocolate & Nut Cookies
/in Desserts, Recipes /by Debbie Worgan150 g brown sugar
150 g caster sugar
200 g plain flour
100 g self-raising flour
170 g salted butter, melted, completely cooled
1 egg, lightly beaten
1 tspn vanilla bean paste/extract
80 g macadamia nuts chopped (any nuts will do)
250 g chocolate chips (dark, milk or white)
Method:
Line 2-3 trays with baking paper and preheat oven to 180 C.
Combine and mix flours and sugars in a … Read more »
Osso Bucco
/in Mains, Recipes /by Debbie Worgan1 tblspn butter
2 tblspn olive oil
1 brown onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, finely chopped
4 pieces of osso bucco (beef shin), seasoned with salt and pepper and lightly floured
1 cup white wine
3 cups chicken stock
800 ml tin crushed or chopped tomato
2 parsley sprigs,
1 … Read more »
Chicken with chickpeas, cumin and turmeric
/in Mains, Recipes /by Debbie WorganChicken marinade:
1.6 kg chicken thighs, bone in
Kosher salt and freshly-ground pepper
¾ cup full-fat Greek yoghurt
2 tablespoons fresh lemon juice
1 teaspoon ground turmeric
Chickpeas:
2 cans … Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie WorganIngredients:
80g butter, softened
175g caster sugar
Finely grated rind of a large lemon
4 eggs, separated
1 cup milk
3 tbsp (50g) SR flour, sifted
4 tbsp lemon juice
Heat oven to 180˚ C. Combine butter, sugar and lemon rind in a mixer and beat till pale and creamy. Add egg yolks beating one at a time. Add half the milk and half the flour, then beat in … Read more »
Roast Pumpkin Soup
/in Recipes, Soups /by Debbie Worgan1 kg peeled, deseeded pumpkin
1 medium parsnip, peeled
1 tablespoon olive oil
1 tablespoon butter
1 large onion, finely chopped
2 cloves garlic, minced
generous pinch ground nutmeg
1 teaspoon ground cumin
Salt and pepper to taste
1 litre chicken or vegetable stock
Cream, sour cream or yoghurt for serving
Method:
Chop pumpkin and parsnip into evenly sized pieces. Place on a baking tray, … Read more »
Tahini-Date Salted Fudge
/in Desserts, Recipes /by Bhagya½ cup tahini
2 tablespoons coconut oil (room temperature)
½ teaspoon ground cardamom (optional)
sprinkling of flakes of sea salt
Combine the dates, tahini, coconut oil and cardamom in a food processor. Blend till it’s a very smooth, creamy and thick paste.
Transfer the mixture to a cling-wrap lined baking tray and use a spatula to press it down evenly. Sprinkle … Read more »