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 $35.00 will cover delivery of all 11 issues.
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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 »
Lime Cordial
/in Drinks, Recipes /by Debbie Worgan6 large limes (or 8 small)
1 kg sugar
4 cups water
1 tablespoon citric or tartaric acid
Finely grate the lime rind, taking care not to include any of the pith. Squeeze the juice from the limes and set aside.
Combine the lime rind, citric or tartaric acid, … Read more »
Limoncello
/in Drinks, Recipes /by Debbie WorganLimoncello is an Italian lemon liqueur. If you’re a limoncello fan, you might have made it in the past by peeling too many lemons and dropping them into vodka. This recipe has a different and easier technique, suspending the lemons over the vodka and letting the vapours extract the essence from the peels. Give it a try!
Chicken Yassa, a … Read more »
Cauliflower and chickpea tagine with preserved lemon
/in Mains, Recipes /by Debbie WorganServes 4-6
2 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 tsp … Read more »
Coconut Black Rice Pudding
/in Desserts, Recipes /by Debbie WorganIngredients:
1 cup (200g) Chinese black rice (‘forbidden rice’), soaked for 4-8 hours**
2 cups water
pinch of salt
1 400ml can coconut milk
coconut sugar to taste
fresh mango slices for serving
Rinse and drain the soaked rice thoroughly and place in a large pot with the water and salt. Bring to the boil over high heat then reduce to a simmer and cook, covered, for 20 minutes.
After 20 minutes, remove … Read more »