Cookbook Dinners Continue

We have had a bit of a break from our cookbook dinners this summer, with everyone's schedule a bit busy, but we have recently been back at it.  New rules for a new year - we are now picking two separate ingredients to cook with, one for the main (and accompaniments), and one for dessert!
Our first round proved a bit challenging, having selected garlic for dessert (yikes!) and quinoa for the main.  Hal made some wonderful quinoa crusted prawns and a superb pan fried salmon on a bed of quinoa and feta (yum yum).  And Tasha succeeded with her tough dessert ingredient, making a pine nut and garlic brittle and salted caramel homemade ice cream.