This cake is sensational and very forgiving. I mistakenly set the oven temperature to 250°F instead of 350°F. After 50 minutes and numerous checks and wet toothpicks, I noticed my mistake. I cranked the temp up to 350°F and the cake was done within another 10 minutes. Big surprise. It turned out perfectly.
So easy to mix in one bowl and deliciously moist. The cayenne, cinnamon and balsamic are divine touches. A great find that I will make often.

Fabulous potato dish. I made half a batch, following the ingredients and method (except that I didn't bother to peel the potatoes). In future, my only change would be to double the goat cheese. Hey, why skimp on a delicious ingredient?

It's been years since I had a daiquiri of any flavour, but I couldn't resist this recipe—I have a fully loaded peach tree. What a great way to use up some. I made this with vodka, which is what I had on hand. Cheers! Try one.

Love this tea cake—let me count the ways. It's quick and easy to make, not too sweet, uses up some fruit from my plum tree, looks great on a plate and is delicious.
Not sure the measure of 90 grams of plums is right. I baked this in a 9x9 tin and used 8 plums. Once pitted, they weighed close to 300 grams (10 ounces).

What an amazing way with goat's cheese. I often serve this cheese to those who can't tolerate cow's cheese. You can bet this will be a staple on my future cheese boards. I did use dill in place of tarragon, because I had it on hand. Otherwise followed the recipe. Thanks so much.

Oh yum, what a great recipe. I had two huge chicken breasts (about 600 grams or 24 ounces), so cut them in half horizontally and made a double batch. Also doubled the potatoes and sauce. The sauce is so delicious, I should have tripled it. Love mustard, so don't be afraid to add more. The timings were perfect. Would be excellent made with thighs, or even a cut up whole chicken. Adjust the sauce accordingly.

A totally divine recipe. I used 2 teaspoons of dijon mustard and 1 of hot English mustard. Gave a lovely tang. I was out of cream so substituted buttermilk, which worked fine. Followed everything else. Served with mashed potatoes, carrots and corn.
I highly recommend the sauce. I can imagine using with many other dishes. You'll just have to keep me from eating the whole thing out of the saucepan.

Oh yum, oh yum, oh yum! I had a 1-pound pack of pork cubes that needed to be used up. So I pounded them a bit and then cooked them as if they were chops. Served with cilantro (coriander) and a dollop of sour cream. I recommend those additions as well as some salt.

Oh my, this is a sensational recipe. About 10 years ago, we had a month in Ethiopia. This recipe reflects all the flavours we came to love. I 'm sure I will make this often. Thanks so very much for posting.