I halved this recipe and used mustard seeds instead of celery seeds.
What a wonderful recipe! So easy to make, with creamy delicious flavors. I loved the added crunch from the seeds. Another great coleslaw to add to my list!

I made as written apart from using chives instead of sesame seeds. This was such a cool and refreshing to serve. So easy to make with great flavors.

We really did enjoy these carrots, such an easy recipe and so tasty.
I halved the recipe and used a rosemary infused butter, which I needed to use up,which went so well with this recipe. I think I should have used a little more maple syrup as there did not seem to be enough, but that was my fault for not measuring and just using the last drops of the bottle. I also loved the added sesame seeds, they gave a nutty texture to the carrots, and complimented the carrots so well.
A wonderful recipe, which served as delicious side to our main meal. I will be making this again.

So simple to make ~ and such a great way to use up mint leaves from the garden!
Except for adding some fresh peppermint leaves as well to the mint ~ and 1 drop of natural green coloring ~ everything was as per recipe.
I am using this syrup with sparkling water, and it is really is refreshing. Not much of the syrup is needed in the water to give a refreshing drink, so I will have this for a while, as it will go a long way (maybe)!
The smell whilst it was boiling was so fresh and minty it permeated right through the house and made the house smell so lovely.
I will be making this one over and over during the summer.

I made this to during the week using a packet of cabbage and carrot coleslaw vegie mix. I also used mustard seed, as I could not find any celery seed in the supermarket, but they did substitute extremely well.
Everything else was as per the recipe, and this made for one creamy and delicious bowl of slaw.
Great flavors and I did really like the honey added to the mix to give a lovely subtle sweet flavor! The leftover coleslaw was used the next night to used on baked potato's and this coleslaw complimented the potato's so well. They were so Yummy!
I will be making this again with the summer months coming on.

The only change I made to this recipe was using a finely grated Parmesan (as that was what I had on hand).
Although it was still grated, my parmesan was very finely grated and I think this may have made a difference to the end result!
Don't get me wrong, we really liked this as a side to our meal, but it just missed the crunch ~ which I think I would have gotten with the just a normal grated cheese instead.
I used a whole grain bread which did compliment this recipe so well.
We really did enjoy this as a different variation to any side I serve with our meals.
I also used the left over next day in a toasted sanger....and it was yummo!
Next time I will use the grated cheese as I think the texture might change and the crumbing will be a little more crunchy... but we still really did enjoy this recipe!

YUMMO!
I had a bag of coleslaw mix in the fridge and also a bag of shredded carrot to use up..... so I missed that step...but the rest was as per recipe!
LOVE, LOVE LOVED, this great recipe, a little like K.F.C. but I think here is Australia, our's might be a little different, here it is very finelt cut and a little on the sour side. But who care's..... because we loved this and I will be making it again!
So easy to make, and great flavours.

I made this recipe last night for my DH and myself for dinner, and these Vol-Au-Vents took me back to a youngster, when serving the small one's were all the rage at every party and get together.
Apart from using chicken breast and also tinned asparagus spears, which I to cut up myself... (shock & horror, asparagus cuts have vanished from the shelves) I followed this recipe exactly as written.
I used 4 large Vol-Au-Vent case's and still had some chicken mix left over, so I think 5 or 6 cases would have been just right.
We really did enjoy these, creamy and very tasty, and they made for a quick, easy and tasty dinner for us both. I will be making these again for sure.
Thanks for the memories Pat!

O.K..... so I am so glad this is Pat's recipe, because Pat will know I never get through one of her recipes without making a problem for myself...BUT because its a Pat recipe my faults don't count and it always .... yes always ~ works out in the end! lol
Well to start with I followed this recipe as written....no change! The base seemed to be very moist...but not a problem, I just soldiered on!
After I got the base done... nice and neatly may I add, everything fell into plan. I cut the dried apricots in half and on went the jam.... but the topping was not crumbling to well as it was a little moist, but again I soldiered on! lol
The slice was not at all near ready after 20 minutes in the oven (blaming my oven here) so I left in for another 10 minutes, but the top was still not brown. So out of the oven and sprinkle with a few finely chopped nuts (which I knew DH would adore)and under the griller went the slice to brown just a little ....... well it sounded like a plan, until my mobile rang!!!!!!!!!!!! I was about 1 minute too late it had started to burn..... so I carefully picked of any burnt bits, let it cool and cut the slice, which even after cooling the slice~ the texture was so crumbly, so I put the slice in the fridge overnight.
NEXT DAY: The perfect slice! I was amazed it was soooo good and DH commented on how much he really liked it (which is unusual for him... he is always a grump). But may I say I got one piece to taste as DD had taken half of them for the girls to have with their morning coffee, which they commented on how good it the slice was, and DH had eaten the rest leaving me one piece to taste.
So with all that said...it appears it needs a bit of refrigeration after cutting into slices, which sets the slice really well, and you end up with 1 piece only of a really fantastic slice, which again may I add is being made again this week on DH's request!
Thanks Pat....your recipes always work well, after my stuff ups! lol