This was tasty, just tastes like yummy sweet banana . Nice for the kids but might need jazzing up for adults. I would be tempted to add coconut milk or maple syrup for a more complex flavour. On a technical note, leave your banana mashing til last to minimise blackening and add yellow food colouring.

We used half a cup of whiskey instead of the vermouth and hoo boy! Smelled knockout and tasted fab, once the alcohol had boiled off. We added in a little powdered vegie stock for flavour, and swapped all the sugar for honey. As out whiskey wasn't sweet we ended up adding another big spoonful of honey in. Also we omitted all the extra water and added in barley to make this stew extra thick and hearty. Worked really well and I'm itching to try it with the vermouth!

I followed the instructions as directed, but used red quinoa, raw milk and raw honey instead of the plain quinoa, almond milk and brown sugar. Becuae I used a darker quinoa it was difficult to tell when it was toasted. To me it tasted slightly burnt but having never had quinoa before I don't know if that was its natural taste. My main problem is it would not break down and thicken. I cooked it for an hour, the milk boiled right down and the grains became tender but the texture was still seeds floating in milk. After an hour I tried getting creative, boiling it again, microwaving it, squashing it with a spoon and yelling at it. After an hour and a half I gave up and ate as is. It was very tasty but never got to the consistency of porridge.

Not bad. We added garlic and substituted a teaspoon of Dijon mustard for the mustard powder. Be aware that if your potatoes are small you may want to use less water. Ours turned out very thin and weak because of this. It still tasted yummy though.

I only had one tin of refried beans and tried to balance it out with a tin of chopped tomatoes. The tomatoes added a lovely flavour but if you're going to do this I recommend halving the taco seasoning mix or it will be far too salty without both tins of beans. Altogether a nice simple recipe, nothing special.

Like a road accident of flavours. We used a chili sauce that was rich and had a hint of garlic. We also used three slices of bread and lightly toasted them all. We were apprehensive but both agreed it was surprisingly toothsome. The sandwich was more than the sum of its parts.

We used a fish and vegetable stock, it made it a stronger seafood flavour. The bell pepper was really delicious. The soup was thinner than I expected, but still flavourful. However next time I will use less cream. We also used real garlic. It was very tasty, and I'm not even a seafood fan.

I have been making this recipe for five years now and it has earned its place in my family cookbook. I no longer bother with a pie crust but serve it as a custard. I have always used heavy cream. This makes it very rich but perfect for spooning over fruit. I have used it over peaches, apricots, strawberries and tinned boysenberries and blackberries. For a really elegant dessert cover the base of a dish with tinned berries and a little syrup from the can, then cover in the custard and swirl so the colour comes through. I served that for a wedding and had everyone remark on how delicious it was and ask what was in it. Another great adaption is to stir 1/4 to 1/2 a cup of Malibu into it. It adds a lovely coconut flavour. If you have trouble with it sticking to the bottom of your pot and burning, cook it in a double-boiler. And if it doesn't thicken enough, add more cornflour (mix it with a little cream first). It won't affect the taste. I can never get the broiling part right so I just don't bother and it's still one of the best desserts I've ever eaten, even including restaurants.

I used this as a base recipe and changed it beyond recognition. Recipes like this are best using home-made stock, and if you find it tastes a little weak/ vegetably, try adding a teaspoon of your favourite chili sauce. This is also great for lettuce that you aren't goping to get around to making a salad with, just put it in with the spinach. Noone will tell when it's blended! I spiced mine with cayenne pepper, oregano, tarragon, basil, chicken salt, and garlic stock.

These pancakes were delicious. We added 1 1/2 t of cinnamon and 1 D vanilla. We used pure plain flour so put in 1/2 t salt and 1 1/2 tsp baking powder. very tasty and just as easy as from the packet. After all, if you look on the ingredients in a pancake mix, it's usually just flour, baking powder, salt and occasionally powdered egg and flavouring.

This was very yummy. I had to add extra spices and it was more of an ice cream to me, so I would omit the shell next time. It's quite different to "regular" pumpkin pie.

ooh, this was great! It really suited its name, coz the drink was this awful murky green (fabulous). I was afraid the vodka would make it too alcohol-tasting but it didn't at all. It was really strong so I added in some heavy cream and sipped away at it.

Delicious. Soo smooth- I can see how it could be described as "slippery".

This was pretty good. We tweaked it a little, subsituting chilled apple juice and omitting the ice for a refreshing summer drink. I felt the caramel flavour could have been stronger but overall twas nice.

I tweaked this recipe so much I'm not going to give an in-depth review, but I'll give it three stars as a good base recipe. The white wine was a lovely touch. If you find the wine taste too sharp let it boil down a little and add a pinch of sugar if you desire.

I greatly preferred the light fresh-cherry filling of this pie to the heavier, syrupy pies I have had in the past.

This pudding is strongly flavoured by the bread used, so use good bread! I used a home-made white loaf. As this recipe calls for raisins, milk and cinnamon, I figured brown sugar would complement those flavours better. And since my bread was stale and rock-hard, I soaked it for 20 minutes in the liquid before baking. I was afraid the result would have the texture of soggy bread, but it was more like a moist pudding. It turned out fluffy and creamy, with a nice crunchy top. All the raisins sank to the bottom though.

My partner and I both wanted to give this a three and a half star, but we couldn't bring it up to four. We made it exactly to recipe and felt it was a little bland. The nutmeg was lovely. We couldn't tell that it was made with brown sugar. We used a very dense home-made white loaf and it worked very well. With the denser bread the slices we soaked for longer were creamier and more flavourful. We fried some slices in butter and felt the added salt and richness made it tastier. If I made it again I would add butter and perhaps vanilla to the batter, and if it were still bland add syrup.

This recipe gets three stars because the word to describe it is "quite", the batter was quite thin, the taste was quite cinnamony and the pain perdue was quite good.

Tasted good, but I added an extra egg and it was still crumbly. Also not as rich as I'd have liked, but I did use milk instead of water.