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.
Chicken Yassa from Senegal
/in Mains, Recipes /by Debbie Worgan5 onions peeled, halved, and thinly sliced
1 or 2 super-hot chilies
Marinade:
1/2 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
4 medium garlic cloves, crushed
1/2 teaspoon salt
For browning and braising the chicken:
Sea salt … Read more »
Freshly ground black pepper
1 tablespoon frying oil (peanut is good)
1 cup chicken stock
Macaroni and Cheese
/in Mains, Recipes /by Debbie WorganServes 4
300 g macaroni, casarecce, penne or whatever shape you choose
2 tsp salt, for the pasta cooking water
105 ml cream
1¾ packed cups (220 g) grated sharp cheddar cheese
½ tsp mustard … Read more »
Homemade Lemon Cordial
/in Drinks, Recipes /by Debbie Worgan750ml fresh lemon juice
550g sugar
3/4 tablespoon citric acid
1½ tablespoons tartaric acid
1 tablespoon boiling water
Mix the citric acid and tartaric acid with the boiling water and stir until dissolved.
Put a large saucepan on a low heat and add the lemon juice and sugar. Stir until the sugar is completely dissolved.
Add the citric acid/tartaric acid mix and stir in well.
Strain through a couple of layers of clean muslin cloth into sterilised bottles. Cap with lids or … Read more »
Tanmaya’s Lemon or Lime Indian Oil Pickle (madly authentic)
/in Preserves, Recipes /by Debbie Worgan50 red or green chillies
Cooking salt
2½ cups malt vinegar
2 tablespoons fenugreek seeds
½ cup chopped fresh ginger
½ cup peeled garlic cloves
½ cup ground cumin
½ cup ground coriander
5 cups mustard oil
2 tablespoons black mustard seeds
… Read more »
Lemon Delicious Pudding
/in Desserts, Recipes /by Debbie Worgan4 egg yolks
1/3 cup lemon juice
1/3 cup mandarin (tangerine) juice
Grated zest of one lemon
3/4 cup caster sugar
1 cup heavy cream
Lightly beat the eggs and add the sugar, juices, zest and cream. Taste and correct. It should still be quite tart.
Pour the mix into a buttered baking dish. Place the dish in a larger pan in a slow oven (160C) and add boiling water to the pan.
Bake until done, probably twenty … Read more »
Lemon Tart
/in Desserts, Recipes /by Debbie WorganGrated zest of two lemons, preferably unsprayed
3/4 cup (150g) sugar
12 tablespoons (170g) butter, cut into cubes
4 large eggs
4 large egg yolks
One pre-baked 23cm tart shell (any good shortcrust pastry will do but Maggie Beer’s sour cream pastry never fails)
Preheat the oven to 180ºC.
In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.
Stir until the butter is … Read more »