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.
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Lemonade scones
/in Desserts, Recipes /by Darryl Butler4½ cups SR flour
1½ tsp baking powder
1½ cups of cream
1 can of lemonade (any soft drink will do, I tried Passiona, lemonade and Coca Cola, all different).
Cook on 250C for 15 min (or until cooked). If you have a micro/convection oven microwave, cook the scones for an extra 2 minutes and watch them rise further. These scones were very popular at my café.
Rhubarb and Ginger Jam
/in Preserves, Recipes /by Darryl Butler(makes 1.3kg)
1kg Rhubarb
25g fresh ginger, finely diced
800g sugar
Zest and juice of 1 orange
Place a small plate in the freezer to use for testing the jam.
Cut the rhubarb into 2cm batons. In a large bowl, place the chopped rhubarb, ginger, sugar, juice and zest. Mix well and leave to marinate overnight to release the juices from … Read more »
Garlic and Cheese ‘Pull Apart’ Bread
/in Recipes, Starters /by Darryl Butler(Makes 1 loaf)
Ingredients
For the dough:
170mls milk, room temperature
10g sugar
7g yeast
1 organic free range egg, lightly beaten
300g plain flour
5g salt
50g butter, softened
For the butter:
80g softened butter
2 sprigs rosemary, oregano, parsley or your favourite herb, leaves finely chopped
2 cloves garlic, finely chopped
For the top of the bread:
20g parmesan cheese, grated
20g melted … Read more »
Greek Lentil Soup
/in Recipes, Soups /by Darryl ButlerThis is a classic Greek soup eaten in winter all over Greece. My mother says that even though mine is not as thick as hers, it’s tastier!!!
Ingredients
Roast Cauliflower Cous Cous & Almond Macaroons
/in Mains, Recipes /by Darryl ButlerOne of my favourite things to enjoy over winter is cauliflower. Such a sweet satisfying vegetable. Good for those of us looking at reducing carbohydrates. This recipe for cauliflower couscous can be eaten as a side dish with anything in place of regular wheat-based couscous or potatoes. You can extend the basic dish by adding chick peas or broad beans, chopped tomatoes, rocket and/or baby spinach and you have a gluten-free vegan dish you can eat at room temperature or hot.
Roast Cauliflower Couscous serves 4 – 6
… Read more »
Kruidkoek and Mock Apple Choko Sauce
/in Preserves, Recipes /by Darryl ButlerThe Kruidkoek is a traditional Dutch recipe, with the mixed spices a nice warmer for the colder months. Traditionally it’s baked in a bread pan and sliced, but I like to bake it in a square baking tray and cut up in squares.
The ‘Mock Apple Choko sauce’ I made with the kids at the Cobargo Public School in the Stephanie Alexander Kitchen Garden program and they loved it.
Kruidkoek (Spice cake)
Kruidkoek (Dutch Spice Cake)