This is a delicious cheesecake though quite substantial (as mentioned in Dorie's comment). I would have preferred more apple flavor. Next time I will cut the apples into smaller pieces in order to get them more evenly distributed in the batter or even use apple butter as in the proposed variation.

Not very nice to look at, thus the name fallen, but a definite keeper and very quick to put together. This cake got rave reviews from my dinner guests.

This was a gorgeous looking light and creamy cheesecake which tasted delicious. 4 stars only because it was lacking the pistachio flavor despite of 1 expensive cup used in the recipe. Next time I will try it with peanuts or almonds instead.

Once you have made the meringues this a quick and easy dessert that everybody loves. I made it with strawberries this time but will definitely try again with other fruit.

Excellent taste - however only 4 stars due the fact that I just could not roll out the dough and use the cookie cutters. The dough was either too hard to be rolled out or stuck to the recommended wax paper. In the end I shaped a log, put it in the freezer and then sliced it with a sharp knife.

Even though I am a big chestnut lover, these cookies turned out strange. I loved the walnut part of the cookie, but the chestnut flour added a very strange taste. Next time I will just add the walnuts and leave out the chestnut flour.

Initially I thought that this recipe would be a failure because the dough spread quickly once put on the cookie sheet. Instead of 2 loaves there was a big mass of dough without shape, however the dough puffed up quickly and produced two flat loaves which could be cut and toasted.
The finished biscotti were extra crunchy and tasted very good. Next time I would add a little bit more sugar, but for a low calorie version these biscotti work well enough.

This one is definitely not on the quick-and-easy list. However, if you have time this is a must-make and your reward is a meal the whole family will like. Even my kids who would never eat mushrooms otherwise asked for seconds.

This was a lovely meal and reminded my a little bit of coq au vin without the chicken and the wine ;-). I added Shiitake mushrooms and prepared the pilaf with bulgur only. However, as with all of Peter Berley's recipes it takes much longer than the intended one hour. Maybe it is just my knife-skills that need some more practicing!

Spicy, sweet, crunchy, healthy - yummy! Mine yielded 9 instead of 8 and lots more streusel topping than needed.

Foolproof recipe! Even though it takes some time - mostly letting the dough rest and rise though - this is an easy recipe. Everybody loved these delicious homemade baguettes.

Event though I have had great success with other recipes from this book I truly disliked these muffins.
They were incredibly dry and the persimmon pulp added to the strange taste. Will not make again!

These were lovely! The hazelnuts paired incredibly well with the teff flour and keeping the skins on added an incredible taste and saved a lot of time.

No one wanted to eat this pie because it was way too sweet. However, the red currant and raspberry combination has potential, so I will give it another try and reduce the sugar by half next time. 2 stars despite the sugar fiasco for the flaky Pâte Briseé which I will definitely use again for another pie.

Lovely combination with the red dhal from page 114. Next time I will leave out the saffron though (I am not a big fan) and add more chilli to make it spicier.

Nice chocolatey flavor, not too sweet and a bit tangy - excellent reviews by children and adults alike. 4 stars only because of the calories involved - 1 cup of crème fraiche, 1 cup half&half and 4 ounces of chocolate - all in 6 pops!

If you happen to have ripe apricots on hand this is a very easy one to make.
Since I had made the strawberry frozen yoghurt on page 91 previously and just loved it, I used yoghurt instead of heavy cream (also to cut down on the calories) which added a nice tang and made it into a little bit of an adult but very delicious ice cream.

Delicious topping but not sure about the dough base. Maybe my chickpea flour was rancid or I'm just not into it. However, I will definitely use the onion-tomato topping for a regular pizza again.

If you like sesame this is THE cake to bake. Exotic looking black sesame seeds give this cake a nice little crunch which is a great contrast to the velvet texture of the cake.

Wow, what a great salad for a warm spring day! Roasting the canned artichokes really made a difference. Asparagus and lemon lovers this one is for you - don't miss out!

The recipe yields exactly the amount of dough needed for a classic brioche mold. Very little hands-on time, but it takes 2 days until the final result can be tasted. Unfortunately with all the rising time needed this is not a breakfast staple, but it was excellent with some butter and jam and a cup of tea on a rainy afternoon. I will definitely make it again.

More of a batter than a pie pastry, this one is put together in minutes. Just press it into the tart pan with your fingers and you have an excellent tart base for any recipe.

This pie is very simple to make but too sweet. Next time I would reduce the sugar by 1/4 cup and use another piecrust. I made Sandra Gutierrez's Butter Piecrust from the same book and it did not turn out flaky enough for my taste. But overall it was a nice pie with potential.

I made these as part of a crostini combination and they were a winner! Even though easy and quick to make (just prepare everything a day ahead and assemble before serving) they are a real crowd pleaser!

My children declared these to be the best pancakes ever, and we have already tried our share. They are really light and fluffy with a nice tang from the buttermilk. These will be our go-to pancakes from now on!

If you can't be bothered by making a traditional pie crust and love coconut then this one is for you. Simply press the dough into the tart pan, add the fruit and macaroon filling and enjoy!
I used whole spelt flour and cherries instead of whole wheat flour and blackberries and the tart got rave reviews.

A great hearty dish for a cold winter day. Unfortunately it takes more than 3 hours until it is finished, so start in time! I had basmati rice as a side and it really tasted delicious.

This was the first roulade I managed to roll up without any issues. Nothing stuck - it was a real joy to work with!
The apricot filling was also excellent and I will definitely make this one again!

This is the highlight of your summer dinner party! Use only perfect fruit and you will not be disappointed.

The only issue I had with the recipe is that my crème anglaise took more than 30 minutes to reach the desired consistency not the 10 mentioned by the author. Thank god I used a thermometer to take the temperature of the custard so I knew I had to turn up the heat, otherwise I would be still stirring at the lowest possible heat waiting for my custard to thicken ;-).