Pan fried cod

Pan fried cod with beurre noisette on a bed of turmeric basmati, served with steamed tenderstem broccoli and charred Brussels sprouts

Lamb madras

Duck with cranberry sauce and potato hash

Duck with cranberry, orange & coconut sauce
served with sweet potato, baby potato & Brussel sprout hash

Macadamia nut brownies

Because my first batch of brownies received rave reviews all around (and because I only kept a few for the Husband), I made another batch a couple of days later, this time swapping honey for molasses and walnuts for macadamias.

Nutty fudgey brownies

I was invited to a ladies luncheon at a girlfriend's last week. I knew she was a fan of brownies, so I decided to make a some to bring over even though I'd never made any before. 

Banana & walnut bread

After a few loaves, I'm fairly confident with my banana bread. I made a loaf to bring down to my in-laws over Christmas so I could have something to eat for breakfast while I was there for the holiday.

Banana & walnut bread

And here's the recipe that guarantees to satisfy. 

Cranberry orange coconut sauce

Cranberry, orange, coconut sauce

Orange cranberry cake (1)

Conscious that most of my baking efforts have been lemon/lime based, when I saw fresh cranberries available at the local supermarket, I got a couple of boxes and picked up some clementines as well to make a festive orange cranberry cake.

Baked cheesecake with almond biscuit base

Baked cheesecake was a firm favourite of mine till I went wheatless. I hadn't tried baking any cake/pie base/crust using nut flours as I wasn't entirely sure how it would work out. After making several batches of chocolate chip cookies using almond flour with great success, I felt confident enough to give making a wheatless cheesecake base a go. So this experiment is really about the base.