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.
Or Donate to help our volunteers keep The Triangle going.
Guacamole
/in Recipes, Starters /by Debbie Worganby Linda sang
This is delicious with the corn fritters and uses more corn!
Put all ingredients into a food processor. Then process quickly to keep some texture.
1 ripe avocado
Kernels from 1 cob of corn
2 garlic cloves, mashed
¼ cup of finely chopped onion
½ a small tomato, squeeze the seeds out and chopped
Fresh coriander leaves and stalks as much as you like, chopped roughly
Juice of 1 lime
1 tbsp or a bit more to taste of sweet chilli sauce
Salt and pepper
Zucchini Pesto Fritters
/in Mains, Recipes /by Debbie WorganTo the base batter for the corn fritter recipe, add 4 grated zucchini (salted and squeezed of liquid as in the other zucchini recipe), and ¼ cup of parmesan cheese and 2 tbsp of pesto.
Avocado salsa
/in Recipes, Starters /by Debbie WorganIngredients
1 large, ripe avocado
1 ½ tomatoes
2 tbsn coriander
2 tbsn lemon or lime juice
2 tbsn red onion, chopped
1 dash Tabasco sauce
Method
1. Combine all ingredients.
2. Mash and toss gently with a fork.
3. Cover and refrigerate.
Creamy Mushroom Dip
/in Recipes, Starters /by Debbie WorganIngredients
4 tbsn unsalted butter
6 tbsn flour
2 c vegetable or chicken stock,
½ kg button mushrooms, chopped
1 c sour cream
Salt and pepper
Method
1. Melt butter in a small saucepan over medium heat.
2. Add flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes.
3. Remove from the heat.
4. Place mushrooms in a … Read more »
Basil & cashew dip
/in Recipes, Starters /by Debbie WorganIngredients
50g parmesan cheese, grated
1 garlic clove, crushed
40g fresh basil leaves, washed
20g fresh parsley leaves, washed
160g raw cashew nuts
1 tbsn white wine vinegar, to taste
60g olive oil
Method
1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor. Pulse until chopped.
2. Gradually add oil.
3. Process until well combined.
4. Cover and refrigerate.
Hummus
/in Recipes, Starters /by Debbie WorganIngredients
1 x 400g can of chickpeas (reserve liquid and some chickpeas)
2 tbsn tahini
1 garlic clove, crushed
½ tsp salt
2 tbsn lemon juice
1 tsp cumin
1 tbsn olive oil
Paprika, coriander or parsley chopped to sprinkle.
Method
1. Rinse the chickpeas in cold water and tip into a food processor.
2. Add the tahini, garlic, salt, lemon juice, cumin and … Read more »