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I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!

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255 users found this review helpful

Frost Me Nots

Reviewed: Aug. 4, 2006

I made these on a whim and since I was on the phone to Mum at the time she whipped up a batch too. The cupcakes turned out perfectly in muffin sized pattycases and had a nice fluffy texture when warm. We did agree, however that the amount of sugar called for totally dominated the flavour and the pale brown colouring of the cakes told us long before we tasted that these cakes do not taste of chocolate at all. The next batch recieved a healthy dose of cocoa in addition to the chocolate, they turned out firmer but at least they had flavour.

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0 users found this review helpful

Sand Art Brownies

Reviewed: Dec. 4, 2005

I made these up as last minute Christmas gifts and gave them untested (I did say last minute!) Changed the recipe to 1/3 cup oil, 2 eggs and 2 tbs water. The consenus? We should sell this stuff. I've never been so relieved as when the rave reviews started coming in for these brownies!

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8 users found this review helpful

Dip For The Stars

Reviewed: Jan. 5, 2005

My family regularly eats the ingredients in this dish so I thought I would give this a go for Christmas Day. It looked lovely on the plate but unfortunately, aside from Mum and I, it was not at all popular, very few tasted it more than once. I did not make any changes to the recipe other than using a parsley based pesto sauce. If I were ever to make this again, I would halve the recipe and serve it only to adventurous tastbuds.

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1 user found this review helpful

Watermelon Vodka Slush

Reviewed: Dec. 1, 2002

Okay, I found the simple syrup recipe. Never needed it before. Never heard of it before.

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9 users found this review helpful

Lamingtons

Reviewed: Oct. 15, 2002

It may help users to know that Australian colonial cooks used this recipe to freshen up STALE cake. Storing the cake overnight in a tin is sometimes not enough to firm the cake prior to icing. I suggest leaving it on the cooling rack, uncovered, on your kitchen bench overnight. This helps prevent the crumbling that one reviewer had problems with. Also cutting the cut into squares of not more than about 7cm helps. It is true that we Australians like to split the lamingtons in half and fill with whipped cream to make an old fashioned tea cake but some also like to split the cake before icing and sandwich the halves together again with a layer of strawberry jam. This is much easier to ice if your cake is quite firm. I have never met a lamington I did not like and this recipe is no exception!

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133 users found this review helpful

The Best Pavlova

Reviewed: Aug. 28, 2002

A great idea I found was to flatten down the middle of the pavlova so that it creates a 'crater' and then fill this with chocolate mousse. Decorate with strawberries and kiwi slices when the mousse has set. This was an absolute hit at a recent engagenment dinner.

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26 users found this review helpful