Saving all my car-arbs for youuuuu!

Coconut & lime cheesecake w candied coconut, brown sugar pineapple and pineapple & lime syrup! The recipe's in this month's Gourmet Traveller. I only had a very little slice (oh... you can see the picture... well it was a very little slice compared to the one I cut my boss) and I'm sending the rest to my husband - he works in the Lands Building if you want want to mug him - so that I'm not tempted to crack it open for afternoon tea as well.

Blessed is the rest day!

Dinner last night was barbequed lobster (caught by my lovely husband), we sliced them in half lengthways, removed the yucky bits, smeared on some garlic butter and cooked them on the flat grill on the bbq, cut side down, then shell side to cook the rest of the way through. Served with a beetroot, beetroot leaves, grapefruit and feta salad and a mixed salad of lettuce, carrot, cucumber, fresh herbs from the garden and red onion. YUM!

Yesterday's carryover omelette was 3 cheese (tasty, a little lump of that washed rind from Saturday's ploughman's lunch, and a little shaving of parmesan), bacon (free range from Scottsdale Pork) and a couple of big handfuls of baby spinach.  Thankyou Miss C for this idea of cook enough eggs for two meals, it's saving me so much time!

As well as making that offensive (and delicious) cheesecake yesterday I made sweet potato, (heavy on the) baby spinach, feta and pine nut salad. And some hummus for the week - following the taste.com recipe recommended by the good and great PLAN (see here). Obviously I had to add half again to the ingredients as chickpeas commonly come in 400g cans not 600g cans  - I don't know where that writer is getting her chickpeas from but it's not Woolies. I went with slightly more garlic than recommended as 3 cloves plus half again is 4 1/2 and I figured I might as well use 5, but I use quite strong organic purple garlic so that might have been overkill. I'll hold off till afternoon tea to try any so I don't accidentally fumigate my fellow barre-babes at lunch. (It's my first class with Collette; I don't want her to think of me as Garlic Woman.).

Ciao for now!