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.
Seedy sourdough crackers
/in Recipes, Starters /by Debbie WorganThea Constantarids
For all you sourdough bakers out there, or wannabe sourdough bakers, these two recipes are a great way of using up sourdough starter that you would otherwise discard in the ‘feeding’ process that keeps your sourdough culture happy and full of life.
Like all recipes, these crackers taste best if you use fresh ingredients. If you have old seeds/flours/oils etc in your cupboard now is the time to ‘spring clean’ your pantry, throw old or rancid food into your compost. If you don’t have a compost, ask your neighbour if you can use theirs. Then go to … Read more »
Buttermilk and Cardamon Ice cream
/in Desserts, Recipes /by Debbie Worgan• 250 ml water
• 190 gm caster sugar
• seeds of 6 cardamom pods, crushed
• peel of 1 organic lemon
• 2 fresh bay leaves
• 500 ml buttermilk
• 200 gm unsweetened Greek … Read more »
Rice with Lentils and Onions
/in Mains, Recipes /by Debbie WorganServes 6 people
200 gm Iranian or basmati rice
• 250 gm green lentils
• 3 large Spanish onions, sliced
• 1/3 cup plain flour
• 200 ml sunflower oil
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons ground cinnamon
• 2 … Read more »
Yogurt and Broad beans
/in Recipes, Starters /by Debbie WorganPersian Food in Summer
I have just finished producing my latest book ‘Pardiz,a Persian food journey’. I spent the first 9 years of my life living in a house set in a paradise garden in Tehran, surrounded by high walls and filled with flowering plants, fruit trees, brimming water tanks and a collection of pet animals. This garden was my paradise, my dream world. Persian food has been famous for centuries. … Read more »
Canned Fruit
/in Desserts, Recipes /by Debbie WorganGlenda Morgan
And don’t forget a dessert! Let’s look at canned fruit.
Suggestion 1:
Can of pineapple pieces—drain and pan fry with butter or Nuttelex, add brown sugar till caramelised, add a dash of rum and cinnamon. Serve with creamed rice or yoghurt.
Suggestion 2:
Can of peaches, half drained and heated. Add a splash of whiskey and serve with whipped cream and toasted pecan nuts
Suggestion 3:
… Read more »
Lentil and Spinach Salad (served warm or cold)
/in Recipes, Salads /by Debbie WorganGlenda Morgan
1 can of brown lentils (rinsed)
1 onion chopped (sautéed in oil)
1 clove garlic
1 bunch or packet English spinach
2 tbsp walnuts (or roasted seeds)
1 tbsp lemon zest
Dressing: 1/3 cup olive oil, ¼ cup lemon juice or vinegar, 2 tsp honey, 1 tsp Dijon mustard, salt and pepper to taste.
Serve these recipes with rice, potatoes or bread.