Made this using the spices but as a veggie version with 1 400g can chopped tomatoes, 1 chopped aubergine, 1 200g can garbanzo beans, 1 sliced red pepper and a few handfuls of chopped spinach. I roasted the aubergine and added it with the spinach after simmering the rest for 30 mins with a squeeze of lemon juice to refresh it. This was delicious. Thank you. I have added the spice mix to my recipe book.

Liked how simple this was compared to the great flavour. Added some other veggies to it as that's what we had on hand e.g. red bell pepper, carrot, onion, cabbage, pineapple. The only downside - that I have no idea whether it tastes better the next day as none lasted that long :)

Used this in Mrs. Sigg's Fresh Pumpkin Pie recipe and it worked well. Never tried pumpkin pie before so have no idea how godd this is compared to other blends though. Yummy!

Having never tried pumpkind pie before we had no idea what to expect but this was gorgeous. Worth the time and effort and would make this again for guests. I subbed butternut squash for the pumpkin which didn't take as long to cook so the pie was dark orange and tasted kinda caramelised. Also used Pumpkin Pie Spice II recipe and a digestive biscuit (graham cracker?) and butter base. Yummy!

Added some sauted onion and defrosted frozen chopped spinach and it was lovely. The juice from the spinach turned the cheese (I used a French Gorgonzola style cheese) into a coating sauce so was not dry. It was initially a bit bland until I seasoned it with a little salt and some black pepper. Easy to make providing I can keep the cheese away from the crackers long enough!

Easy to make and satisfying meal which is healthier than the usual fish pie. I made half the recipe using smoked haddock, normal onions and mature cheddar cheese. Also added some defrosted frozen peas and spinach, and mushrooms with the milk, fish and onions to make it a full meal to eat at work. Didn't add the creme freche/fromage frais as it would have been too wet(I didn't cook it in the oven): I've frozen the portions and will be reheating it at work in the microwave. Simple and yummy.

Never made butter icing before. This was so simple to make and tasted good. Used butter only as didn't have any shortening. Was difficult to spread so will add more liquid next time and slighlty less sugar as it was a tad too sugary. 1/4 of the recipe filled a 9inch cake with no topping.

Used my basic recipe for the basis to this but used the flavourings and it was oh, so yummy! Made cardamon extract by soaking about 5/6 crushed green cardamons in hot water and added this. Will use this as an idea again.

Didn't make the dough (used "Ricardo's Pizza Crust" recipe) as we didn't have any flat beer - tbh we never have any left over beer in! The sauce was simple and easy to make with the ingredients I have in. Used dried oregano and less tomato puree (about 2 tablespoons. Blended it to give it a smooth texture which we prefer and used the leftovers (as half the recipe made too much for one pizza) for the base of a pasta sauce the next day. Yummy!

This is the first pizza base recipe I have tried to make from scratch in my bread machine and it was so easy to do, won't try another. Cut the sugar down to 1.5 tablespoons as recommended and didn't find it too sweet but made the crusts tasty. Also used 6g yeast as that is the size packets you get here in the UK, rose well. Topped with the sauce from the "Pizza Sauce and Dough" recipe, mozzarella, chili peppers and mixed veggies which worked really well. Came out slightly soggy in the centre of the base using a baking (cookie?) tray so have invested in a pizza stone and will blind bake for 5-8 mins prior to topping. Brushed the edges with olive oil before baking and came out lovely, golden and crisp.

Scaled this down to 2 portions and used it as a sauce for tofu, yellow bell pepper and green salad onions. Used fresh ginger, honey and sherry vinegar as that is what we had in. Marinaded the tofu and veg for about half an hour and then stir fried them, added the sauce and voila a lovely meal as good as a bottled sauce.

I halved the recipe and baked it in a 8inch round pan for 35 mins, to be honest it could have done with 5 more minutes. Very moist and delicious. I also used the remaining pineapple juice from the can with some confectioner's sugar and drizzled it over the warm cake. Will definately make again but will coat the walnuts in flour as mine all sunk to the bottom and peel the zucchini as the green flecks are a bit off putting. Thank you!

I didn't have any wholewheat flour so just used white bread flour. I also made a boo boo and put in 3 cups of flour so added an extra 1/2 cup of water and 2 tsps of honey (we like it sweeter). I also mixed the yeast with warmed water and, as my bread machine likes the wet ingredients first, let it sit in the bread machine with the other ingredients. This actually rose over the top of the pan and tastes like shop bought unsliced bread. Toasting the seeds really helps with the flavour. I will use this as my new basic bread recipe from now on and make alterations to make wholemeal, white, malted etc. Thankyou xx

I made this as a main dish (serves 4) served with crusty bread. I didn't have 4 apples in so used 1 apple, 1 onion finely sliced, 6 small new potatoes and 1/2 cup apple juice and 1/2 cup veggie stock. Next time I would halve the amount of liquid as it was quite soupy, add pepper and some chilli flakes or similar to give it a bit of a kick. Veg was sliced to 0.5 to 1cm and it took the right amount of time to cook to perfection. Simple to make and tasty too.

Made this with normal pasta not tri-colour, didn't have any tofu so omitted that and used yogurt instead of mayo to make it healthier. Doubled up all the ingredients except for the pasta as others suggested.Absolutely delicious, tasted very much like coronation chicken. Needs to be eaten on the same day or the pasta absorbs all the sauce, I revived it with a little olive oil.

I made these using sweetener rather than sugar and low fat yoghurt instead of sour cream to make them healthier. I liked the idea and taste of the ground oats, makes them more dense. As I don't have any muffin cases I made these in smaller bun cases and only cooked them for 20 minutes. I didn't top them just sprinkled them with brown sugar (again for health reasons). Absolutely delicous and tasted very much like professional muffins. I lovely change to banana bread. The recipe made 26 muffin buns.

Good simple recipe but I expected a more herby flavour. Following other reccomendations I added 3 crushed cloves of garlic to the cavity; rubbed olive oil, salt, pepper and crushed rosemary into the skin and cooked it by the 20mins per pound (500g) rule. No moister than my normal roast chicken. May have to get over the squeamishness and rub flavourings under the skin too. The juices and the onions, rosemary and garlic from the cavity made an excellent gravy using gravy powder, water and white wine.

Never made this before but it was so simple and delicious. Topped the "carrot cake" recipe from this site. Make sure your butter is warm and soft tho or you end up with bits of butter all mixed through it. Added a bit more sugar as others recommended. Delicious.

Lovely cake. I made it with pecans instead of walnuts and halved the recipe to make one 9inch round cake. Topped it with cream cheese frosting II. nice and moist. Didn't find it too heavy or light.

Lovely chocolatey cake that doesn't taste of coffee. I halved the recipe and topped it with the coffee frosting as suggested (didn't really like the frosting) think a plain vanilla frosting would work better. I also served this up warm with thick heavy cream. Even better and not too sickly. Edit (02/03/2008) Made this again and it came out really heavy and oily tasting. As the first was such a success I made it for when friends came over and was very disappointed. Not sure what happened but don't think I'll risk it again.