This is good. I've found that a pastry cutter does the trick for mashing.

Easy and tasty. My only problem was that the egg yolk didn't seem to get incorporated with the butter completely and everything cooled off REALLY quickly. There was egg yolk left in the bottom of the blender. I think the problem was that the hot butter cooled too quickly in my glass blender. Perhaps the blender container could be tempered with warm water before everything is put in? Not too much, or the egg yolk would cook?

This scratches the mushroom soup itch very satisfyingly.

Thanks for sharing this delicious, spicy vegetarian recipe with a nice hint of heat from the chilli peppers. I used all of the ingredients but I had to make a few changes in the preparation method because I don't have a pressure cooker and had only canned kidney beans. At the Step 4 part, I added my rinsed canned beans to the pot and added just enough water to cover the beans (not the full amount listed in the ingredients) and give a bit of sauce. I then brought the curry to a boil and let it simmer for about 10 minutes or so. The whole dish was prepared in about 40 minutes. I served it with jeera rice as suggested. It was really tasty and satisfying and I'll be making it again. I look forward to trying more of the other recipes that you've posted on AR.

Easy to make and subtly flavoured, this is a nice side to any saucy curry. JI don't think you'd want it much spicier or it would compete with whatever you pair it with. Only two changes made - 1) I added the frozen peas to the rice when there was 5 minutes cooking time left so they kept their shape and colour and 2) I cut back the water - 2 cups of rice, 3 cups of water.

Yum! Only two changes - cooked a sliced onion in the butter and sliced the pork very thinly (almost shaved). Next time I'll double the sauce. Great way to add some life to leftover pork.

This was alright. It was easy enough to throw together and the pork was tender, but the taste of the finished product just didn't impress me and I usually really like the combo of honey and mustard.

These were really tasty. I made them the day ahead and heated them up the day of and they were moist and creamy. I didn't read the review that pointed out the error (1 tbsp of grated onion, not a whole onion), but I didn't find the onion flavour overwhelming. Thanks for a great recipe.

If you throw in half a cup of chocolate chips, these will satisfy any chocolate and peanut butter cravings. Yum! I only used 1/4 cup of white sugar and they were sweet enough for me.

I was intrigued to see how this would turn out. It's like a big fruit popover. Very similar to a Dutch baby or a German pancake. Maybe a bit cakier. I wasn't a huge fan of the lemon flavour from the lemon zest, but that's just a personal preference. This is a nice use for fresh plums and very easy to make.

This is a nice soup and the celeriac adds a nice fresh flavour to it. The onions and celeriac need to be cooked for at least 30 minutes or longer to get them nice and golden.

Moist, dense and quick, but other than that I wasn't overwhelmed by this bread. I didn't use all of the sugar (and am glad I didn't) because 1 cup seemed like way too much . Fragrant while baking, but the flavour in the final product wasn't that spectacular. It needs more spice. As is, this just didn't appeal to my tastes.

Good directions. I made it 2 ways. For both I cut down the sugar to 1/4 cup. For the first sauce, I used 1 tsp of vanilla extract instead of a vanilla bean. For the second sauce I used the zest of one lemon instead of the vanilla bean. After the sauce was cooked, I strained out the zest. Farm eggs gave both sauces a beautiful golden colour. They were delicious served over fresh berries.

This was great with salmon and a side salad with homemade lemon dill yogurt dressing. Yum! I might cut back the salt to 1 tsp next time. I followed one suggestion to rub oil on the fillets instead of the melted butter. I used 1/2 oil, 1/2 butter in the frying pan. I only did 2 fillets, so I had some seasoning mix left over. I added about 2 tsps of the seasoning mix to some cubed leftover boiled potatoes, tossed everything to coat the potatoes and fried them. Excellent spicy hashbrowns! This spice mix would probably be really good on oven fries as well. Just adjust the chili powder amount to suit your heat tolerance.

Pretty tasty. I made mine half and half with ground beef and ground pork and doubled the recipe. I was worried that the spices might be overwhelming, but they weren't. I didn't bother shaping the meat into 28 (or 56!) round balls, I just formed cylinders (about 4" by 1.5") around the skewers. The double recipe made 10 portions this way. The meat was nice and moist after grilling. They were great grilled and served with pita bread, tomatoes, cucumbers and tzatziki.

This was really good with just one addition. As many others before me have suggested, I added about 1/2 of a seeded and grated long English cucumber. Definitely let this sit in the fridge for a bit to let the flavours come together.

Easy, simple and delicious! I didn't have sour cream on hand so I substituted plain yogurt. I used 3/4 cup of packed brown sugar instead of white sugar (personal taste preference) and also added 1/4 cup of chopped walnuts to the topping. I'll make this again.

The subtle flavours in this raita give a nice cooling balance to spicy meals. Served it with veggie samosas, Spicy Tomato Chutney (from this site) Chicken Jalfrezi (from this site) and naan bread. Everyone enjoyed it. It would also make a nice salad dressing or veggie dip.

This makes a really nice chutney. I made half a recipe and it still made a huge amount (1 litre). I only had Thai curry paste, so I substituted 1 tsp of garam masala. No mixed spice either, so used the spices recommended in the editor's note. It went very well with the veggie samosas we ate. Everyone enjoyed it.

I used my own tzatziki recipe, but the chicken was really tasty. Be careful - balsamic vinaigrette is NOT the same as balsamic vinegar! You can make your own - there are some recipes on this website. I used the Syrian Bread recipe from this site for the bread. Excellent!