Crackers Ingredients: 250 grams stale bread, 1 tsp paprika, 1 tsp tomato paste or tahini, 1 tblspn extra virgin olive oil, 1 tspn salt, 125ml water, 1 tblspn poppy or carraway seeds, 1 tspn cracked blk pepper, extra salt to season (optional) Instructions: Preheat oven to 150C Blend bread in a food processor until it...
Author: cbrfoodcoop
Dip Formula
Ingredients – Cheat Sheet Add all ingredients to food processor and blend until smooth. Refrigerate up to a week or freeze for up to three months. Variations Theme Bean Base Heat Acid Spice/herb Roast Veggie Vaguely South American Black beans or kidney beans Cayenne pepper Lime juice Sweet potato or capsicum Coriander (fresh or...
Mince Pie Galette
Pastry – Ingredients1 ½ cups of plain flour – white or wholemeal110g cold salted butter (cubed)¼ cup cold water (fridge chilled is best)1 tbsp milk for wash or 1 x egg2 tbsp caster sugar ¼ tsp salt InstructionsMix the flour, sugar, and salt together in a bowl. Rub in the butter until breadcrumb consistency. Add the water and stir...
Breaking with Old Ideas
By our Co-op Revolutionary Cinema Director After 28 years of arduous struggle against feudalism and imperialism, and proclamation of a People’s Republic in October 1949, Mao Zedong had emphasised that it was the beginning of an even more protracted struggle. The party of workers and peasants had come into power in 1949 but this did...
Protect the Burrup
by Winiata Puru On the 21st of October, activists from Sydney, Mittagong and Canberra gathered outside Tanya Plibersek’s (Federal Minister for the Environment) office. We gathered to represent Aunty Josie from the Burrup Peninsula, to protest the Perdaman Fertiliser and Woodside companies which threaten the erosion of the Murujuga rock art aged over 50,000 years...
Waddananggu Celebration
By Winiata Puru I attended the Waddananggu Festival from 22nd—26th of August to commemorate one year of reoccupation of the camp. I left Canberra in the morning of the 19th of August—good to have a break from the chill of winter. Temperatures during the day are close to 30 up that way. I was off...
Sweet Potato & Star Anise Soup
by Ilaria Catazone If you are after a quick soup that’s easy and tasty, here’s a new idea for you! And as the weather warms up, this soup is just as good served cold as it is hot. And best ever, all ingredients are available at the Co-op!!! For four hungry people you will need:One...
Japanese Winter Series #5 – Shiratama-Zenzai 白玉ぜんざい – Sweet red-bean soup with sticky-rice ball
by Maki Watson Zenzai is a very traditional Japanese dessert soup made with ‘azuki’ beans and ‘mochi’, or glutinous rice cake. For ‘shiratama zenzai’, we’re making a particular kind of mochi known as ‘shiratama dango’ – shiratama translates directly as ’round white jewel’, and dango being the name for very popular glutinous rice balls that...
Japanese Winter Series #4 – Agedashi-dōfu 揚げ出し豆腐 – Deep-fried tofu
Tofu is an international food these days. People eat tofu in many ways. They are unique andimaginative and I love them. I introduced one of the most popular, authentic Japanese tofu dishes at our previous workshop. If you go to Izakaya (café or bar) in Japan, you will definitely see ‘agedashidōfu’ on the menu. It’s...
Making Sense of Certifications
The lowdown on what ethical certifications actually mean in terms of social and environmental impacts Ever feel overwhelmed by the dizzying array of labels and certifications facing you while perusing the Co-op aisles? You’re not alone. The most common ones you might see are organic and biodynamic. But you may come across direct trade and...