The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill.

Fan-freakin'-tastic!!! I made the sauce and put it aside (I used approx 600ml of reduced salt real beef stock for the Aussies out there) and all purpose flour. I made the patties, using my food processor for the crumbs and onion and fried them with the lid on (helps to steam the insides). When brown, I took out, drained the fat, added some cubes of butter, some fresh chopped mushrooms and one of those small cans of sliced mushrooms in butter that I'd been trying to use up. After frying until the mushrooms soaked up the juices, I added the sauce liquid and simmered on high for about 5 mins. Turned it right down, added the meat and simmered on both sides for about 10 minutes. My child, who hates mushrooms, totally begged me for more.

I have made these Cheese Cakes numerous times for Birthdays and My Nieces Communion and they always turn out beautifully

This was fantastic! I didn't use nuts, citrus or cherries, just mixed fruit and some prunes diced the same size as sultanas (just went by eyeballing the prune amounts). Took it to my Father's house for Christmas Day and everybody went back for seconds, we served it warm with brandy custard or thickened cream and it was so delicious. I didn't cook it the full time as I checked it about 15 minutes before and a skewer inserted in the middle showed it was cooked. I then smeared about 1 tblspn of bourbon over the top and just trimmed the non-stick paper so it was level with the cake and wrapped in foil which helped to soften the top of the cake (it steams) so that it's like the commercial types with the soft, smooth top and not rock hard. I put it in the fridge overnight, next morning left the non-stick paper on, double wrapped in plastic wrap and once in foil again and stored in fridge for five days and it traveled in an old biscuit tin. Seriously wonderful and can I say it blew all the other plum puddings and celebratin cakes that I had bought from the supermarket out of the water? It did. No sooner had I cut a slice, then someone would grab it. Oh yeah, boil the ingredients in a sort of larger style saucepan because the baking soda makes things bubble up.

Delicious though a little sweet for our tastes. (I'll delete the honey and sugar next time and increase the garlic)

Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!

Wonderful base recipe that you can modify to your tastes. I added raisins, cinnamon, and all spice and it came out wonderful. I also used 1% milk and lime juice in lieu of buttermilk. Only suggestion would be to reduce the sugar a bit.

My first time making biscotti was triumphant! I added chopped almonds though next time I will chop them smaller to make for easier slicing. I replaced the anise with lemon essence.

This bread is fantastic! I followed the recipe exactly and I let it mix in my bread machine and rise twice but baked it in the oven. How I did this is, I put the dough on a non-stick sheet on a tray in the middle of a cold oven and put a tray of boiling water beneath the dough to help it rise while I was out of the house. I was gone for a little too long and it over rose, collapsed a little to a foccaccia bread style, but I turned the oven on at 170 degrees C, kept a good eye on it (even kept the water on the tray beneath it) and it was wonderful. Not real keen on the olive oil and black pepper, to serve it with, I think I'd prefer a ranch sauce. Fantastic taste, just perfect as written. You could take this bread to any dinner party, friend's house or gathering and everyone would love it. Oh yeah, I let the yeast sit in the water for 10 mins until frothy.

This is really good. I used the 3/4 cup water/ 1/4 cup of milk that another reviewer suggested and was happy with the results. This bread was the easiest to slice.

These were too runny and soft inside. Crispy outside, liquid potato inside. I had twice the potato stated, so I doubled the recipe. I guess you could say the texture put you off of them, and they needed more ingredients inside to hold their shape and add texture and flavour. Really quite flavourless. You could easily add chopped vegetables (frozen) or ham, because these need something inside for crunch and texture. Overall, a new idea and one I might try again with left over potato mash, while adding some meat and vegetables and flavourings.

I added some chocolate chips to mine for the kids. I also used 2 bananas I had forgotten about in the freezer! They were frozen with the skins on in a plastic bag and I barely had to mash them at all once I defrosted them and peeled them for the recipe. What a great way to store and use up those sad looking 'nanas.