I used minced lamb instead of beef, as I think this is more like the moussaka I have had in Greece, where sheep are eaten rather than cows. I also sliced and lightly salted the aubergine and baked it in the oven without oil for 30 minutes instead of frying it, as this cuts the amount of oil in the recipe. I added slices of part-cooked potato to the base of the dish before adding the meat mixture - this makes the meal go much further, and is how I have eaten moussaka in Greek restaurants. I served it to friends and there was a scramble for second helpings. Their verdict was "The best moussaka we've eaten outside Greece!"

Reviewed On: Sep. 17, 2008

I made these just as the recipe suggested, except that I doubled the amount of chocolate and didn't bother with the frosting. To be honest, I didn't get as far as the frosting, as my Labrador Retriever helped herself from the kitchen counter while the cakes were cooling and snaffled 6 before I realised. My family and Rosie the dog thought they were great!

Reviewed On: Sep. 6, 2008

This was easy to prepare and was very popular. Great prepared a day in advance, and left-overs were still good the day after the party. I whizzed up the garlic in the dressing to prevent anyone chewing on lumps of garlic. I think it helped blend the flavour too.

Reviewed On: Jul. 7, 2008