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.
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Healthy Carrot Cake
/in Desserts, Recipes /by Debbie Worgan‘Cake is a treat but carrot cake is healthy, so I could maybe have lots.’ Leyton
Here’s what you will need:
3 cups flour
1 teaspoon salt
1 tablespoon of baking powder
2 eggs
1 cup milk or coconut milk
2 tablespoons oil
½ cup honey
1 cup grated carrot
Here’s what you do:
In a large bowl mix together the flour, salt and … Read more »
Soup-a-doopa Soup
/in Recipes, Soups /by Debbie Worgan‘I don’t like vegetables. But I love Soup-a-Doopa Soup. I made it!!! Can I have more soup please?’ Eva
Here’s what you will need:
1 tablespoon olive oil
2 carrots, peeled and diced
2 zucchini, diced
2 sticks celery, diced
1 brown onion, finely diced
400 g can diced tomatoes (or fresh)
2 cups vegetable stock
400 g can brown lentils, rinsed
½ cup parsley, chopped
1 … Read more »
Gazpacho
/in Soups /by BhagyaIf the weather ever warms up, this famous cold soup from the south of Spain is a delicious way to enjoy the produce from your garden in elegant style.
Serves 4
Ingredients:
1 sweet onion
1 kg very ripe tomatoes
2 red capsicums
2 Lebanese cucumbers, peeled
1 large clove garlic
Handful of basil leaves
2 tblspns sherry (or balsamic) vinegar
1/4 cup of olive oil
3/4 … Read more »
Tomato Chutney
/in Preserves /by BhagyaA recipe I’ve used for years made more delicious if one is fortunate enough to harvest one’s own tomatoes or buy somebody’s hard work. Or even buy them from a supermarket – it’s all happening right now with tomatoes. This chutney is great with anything – tasty and zingy.
Ingredients:
5 kg ripe tomatoes, peeled, deseeded and drained the night before (method below)
7 diced onions – … Read more »
Late summer harvest
/in Desserts, Fruit /by BhagyaThe talk around the neighbourhoods and villages is that this summer has been slow to come. Not enough sunshine to ripen the figs. Too much rain splits the tomatoes. The season is late. Night-time temperatures remain stubbornly low. Despite the season’s vagaries there is still a wonderful abundance of fruits and vegetables available. The Triangle team celebrates this bounty with tried and true recipes.
Georgina Adamson
I love this time of year with all the … Read more »
Zucchini and pea fritters
/in Mains, Starters /by Debbie WorganJody Vassallo
1 cup lightly mashed peas
1 cup grated zucchini,
3 egg whites, beaten
1/4 cup rice flour or gluten-free flour
50g Tilba Real Dairy Persian feta
1 Tbs shredded mint
Place the peas, zucchini, and mint into a bowl. Whisk together the egg whites and rice flour until smooth. Pour into the pea mixture and stir to combine. Fold in the feta.
Heat oil in a frying … Read more »