Delicous, and simple. I did cook it more like a traditional stew, browning the meat, then adding the vegetables, stock and port and simmering for a couple of hours, because that worked best for me time-wise. Believe it or not, I actually forgot to add the tomatoes at the end, but it was wonderful nonetheless. The port flavour is quite subtle and pairs excellently with the earthiness of the mushrooms. Fantastic served with soem fresh, crusty french bread to sop up the sauce. I will definitely remember the tomatoes next time, and yes, there will be a next time.

Reviewed On: Jul. 29, 2006

Pretty good for healthy muffins, though they didn't rise as much as I would have liked. I did have to sub oat bran for about a third of the wheat bran (ran out), and used diet vanilla yoghurt instead of the applesauce (again, ran out). The flavour was lovely and the texture just right (I like a hearty, dense muffin more than the light, airy ones that don't fill you up). I think next time I'll use a little more baking powder, and make sure I've got enough wheat bran in the house. I think these would also be nice with some lemon zest to give them a bit of zing.

Reviewed On: Jun. 16, 2006

This baked up crispy, tasty, and best of all, it was so easy! I've never made dough before and didn't want to waste a lot of ingredients if I got it wrong, so I scaled it down to 2 servings and made two individual bases. It did require more flour this way as the dough was to sticky to knead properly, but that was the only change I had to make to the recipe. It stretched out easily, fluffed up quite high for what looked like a small amount of dough, and I could hardly tell it was whole wheat. Fantastic recipe, thanks!

Reviewed On: Jun. 2, 2006