Carne asada

I discovered that the butcher I usually go to carries flank steak a while ago. The price was appealing, so I picked up a slab and made carne asada with it.

Carne asada is a fairly simply dish to make. The trick for great flavour is to let the flank steak soak in the marinade for at least four hours and preferably overnight.

Carne asada with baby gems and sautéed potatoes

Peanut butter cake

This is a peanut butter cake I made by frosting a yellow cake with peanut butter cream cheese. I've written about the yellow cake, adapted from a wonderful recipe I found in Dr William Davis's 'Wheat Belly Cookbook'. 

Peanut butter cake

Coconut fenugreek curry with lamb meatballs

Inspired by a cooking presentation that a friend took me to a few weeks ago, I made this lamb meatball curry from scratch a few days later. 

Coconut fenugreek curry with lamb meatballs