This was nice and refreshing on a hot summers day. However it was way too sweet and the amount of lemon juice overpowered the tea. I've now made it a few times (it never lasts long at my house!) and now make it with 5 teabags, boil the water with the sugar and steep it for 20-30 min then add 1/4c lemon juice. I really like it with Earl Grey tea and am going to experiment with fruit teas

Delicious with tomatoes. I didn't add the mustard as I thought that it would overpower the balsamic and olive oil, so it gets 4 stars from me. This recipe really should specify AGED balsamic vinegar as cheap balsamics do not have the same mellow sweetness. A good balsamic does not need any honey or sugar added

Like usual I made this cake twice. Once exactly following the recipe and once making the alterations I thought were necessary. I thought the as is cake was to heavy and greasy and a little bland. Instead of using 1 1/2c oil, I used 1c butter and increased the baking soda to 2t which made the cake much lighter. I also preferred the apple grated and some of the extra juice poured off so there was no soggy bits of cake around the apple chunks. I added 1t cinnamon and 1/2t cloves just because I love those spices with apples. When it came to the syrup, I poked holes all over the cake and then poured the syrup over. So yummy!

So simple yet so good! I served this as an after dinner treat at a Girl's night. Everyone loved it. I only used 45 ml of Kahula though. Why didn't I think of this myself?

A really nice and easy way to use frozen spinach. I made it entirely on the stove top and added more milk as it was a little dry for my tastes. I also added a shallot.

I made this twice. Once exactly following the recipe then again making the alterations I thought it needed. This cake is amazingly yummy but the recipe was terrible (sorry! But more sugar than flour?!?)I decreased the white sugar to 1 cup, the brown sugar to 1/4c, and the butter to 3/4c. I increased the flour to close to 2c and the baking powder to 1 1/2t. Next time I'm going to separate the eggs and stiffly beat the egg whites. Hopefully this will make the cake lighter. I give the cake 5 stars for taste, but 3 stars overall because the recipe didn't work as written

Yummy! It was a great base recipe. I doubled the amount of sauce, added some garlic and chopped spring onions. Next time (Oh yes, there will be many 'next times) I'm going to try adding some tofu

To make the pancakes more fluffy, I didn't follow the recipe. I made sure all my ingredients were at room temperature. I separated the wet and dry ingredients as well as stiffly whipping the egg whites. If you do this, your pancakes are always light and fluffy. Well, almost always. These pancakes were a nice change from regular pancakes. Next time I'll use cinnamon and brown sugar to disguise the faint taste of baking powder

I'll never buy mix again! I scaled it down to 8 and had more than enough for 2, but as they were so delicious we ate most of them anyway. So light and fluffy!

A delicious rich chocolate cake, but not really an Italian cream cake. I doubled the amount of cocoa in the cake and the icing. As I can't stand the texture of coconut, I used coconut extract instead. The icing is the most delicious icing I've ever had!

This disappeared so fast! I got asked for the recipe several times. I think it tastes best hot.

Quite nice. A good base recipe.

Easy and delicious. I reduced the amount of water to 2 1/4c or my basmati would have gone soggy. I'll definately be making this again!

Much better than store bought! The second time I made it, I used brown sugar and doubled the cocoa. I also reduced the cornstarch, so it doesn't go solid when it cools.

I reduced the sugar to 3/4c and used 1/2c honey as well. After I brought the sugar, ginger and water to the boil, I let it simmer for 15 min then steeped. This intensified the ginger flavour. This recipe is perfect for when you're feeling under the weather!

Everyone loved this cake (I baked it in a bundt pan). After reading some reviews, I too used 1c yoghurt and 1/2c butter. I reduced the poppy seeds down to 40g, and thought that was a perfect amount. Next time I'm going to add a bit more lemon zest

Absolutely addictive even without the walnuts! After reading some reviews, I decided to omit the salt. To make them easier to handle, I refrigerated the dough for 2 hours and then rolled it into walnut sized balls and squashed slightly, I baked them for 15 min at 150C. Perfect! Next time I may add some cinnamon...

This was ok. I had to stir it for 10 minutes over a pot of simmering water before it didn't taste grainy. I probably wouldn't make this again

I've made this cake 3 times now and have tweaked it to my idea of perfection. I prefer it with 1/2c of slivered almonds folded in the batter and with Greek yoghurt - I add 1 teaspoon of vanilla extract. I also think the cake tastes better when made with butter.

Quick, easy and delicious. After reading some of the reviews, I decided to add a heaped teaspoon of cinnamon and 1/2 a cup of chocolate chips. As I was adding the chocolate chips, I decreased the sugar down to 1 cup. One of the best uses for over ripe bananas!