Irene Y

Simple to make. The asparagus was cooked perfectly. Ideal if you need a more subtle flavoured dish.

I made this as directed except for the sugar. I reduced the sugar by almost half (it's just what I always do). I also used brown sugar instead of white in the granny smith apples mixture because I was running low on white. As noted in the recipe, I used 1/2 and 1/2 milk as a replacement. Very tasty! The topping is what makes this special. Served with a bit of whipped cream on the side. Delicious with coffee :)

Made exactly as directed except that I used fresh mint instead of dried, and added some pine nuts that I needed to use up. A great side salad for spring!

Simple and fool-proof recipe with okay results. I love garlic so I used at least three cloves per artichoke, and distributed around the entire thing (not just in the centre). Even more garlic would have been good, for my taste.

The first time I made this, I followed the instructions exactly and found it was very hard to fold the batter. The flour mixture was too dense, and I had to add a splash of milk. Even with that, the cake ended up lumpy. However, the flavour was really nice, so I made it again but reduced the flour by 1/3 (used 1 cup instead of 1.5 cups). I also sifted the flour into the yolk mixture first, and then folded the beaten egg whites into the batter. As a preference I also used less sugar (between 0.75 cup to 1 cup, no more) in the yolk mixture. With these changes the cake was perfect--smooth, spongy, and very lightly sweet (if you like sweet stuff, you can probably use the full amount of sugar--but I think 1 cup is plenty). Cooking time is accurate.

Tasty. I didn't have arrowroot starch, but used potato starch as I think they should be similar. My bananas were extremely ripe, so I did not add any sugar at all. It was sweet enough for me. As a preference I just sprinkled a bit of coconut on top instead of measuring it out. I made this in silicone muffin cups, but might try making this again with banana leaves.