Well, my cheesecake isn't going to win any aesthetic awards, that's for sure. We don't have a springform pan and it cooked itself at the corners up and slightly out of the pan, and has subsequently collapsed back in on itself a bit. It's got cinnamon and nutmeg in it, and chocolate chips which I suspect have all fallen right to the bottom.
I made another batch of the 20% whole wheat bread, but did just 30 minutes in the oven with the lid on rather than adding the additional 15 minutes uncovered, as Kristina doesn't like the crunchier bread. Looks pretty glorious I reckon.
I changed things up a little with my standard bread recipe this time, went with 200g of whole wheat flour instead of 100g, 790g of water rather than 780g, and just a smidge more yeast.
It came out really deliciously, though noticeably flatter than my usual loaves.
Aww yeahhh. My tomato and mushroom lunches have been getting steadily better... I started cooking the mushrooms just in sage, then recently added rosemary, and now have added fresh garlic as well, and HOT DAMN. (We don't normally have garlic in the house because Kristina can't eat it, but I had some left over from our make-laksa team event a few weeks ago).