The first time I made this recipe I used firm tofu as was called for and was not happy with the moisture level and over-firmness of the quiche. I thought the texture would be greatly improved by using silken tofu instead and am happy to report that after making this for the second time, implementing that change, it was fantastic. Even before I popped it in the oven as I was spooning the mixture into the pie shell it was creamy versus dry and crumbly the first time.

A note about the flavour, the recipe contains only ½ teaspoon of dried tarragon but I found the flavour quite dominant so if you don’t like tarragon then you might consider reducing the amount or leaving it out.

The cake had a light, tender crumb and was not too sweet. The topping was a disappointment and I found it far too floury tasting. I added the jam option swirled through the cake which definitely improved the recipe.

I enjoyed these pancakes much more than the perfect pancake recipe from the same book. They have quite a strong flavour from the spices (cinnamon, ginger and nutmeg) and reminded me of her pumpkin muffins which are delicious. Next time I will slightly reduce the spice mix.

An interesting way to use left-over mashed potatoes with Indian spices. Good flavour, a little difficult to handle.