Makes two 22cm (8.5 inch) cakes. Alternatively, halve the ingredient amounts to make one cake. Keeps well in an airtight container in the fridge for up to 5 days. My husband is not a huge fan of pine nuts so I may substitute them with almonds next time, or just omit them.

(Last made on Jul 27, 2009).

I used a 1.4 kg piece of reduced-salt ('heart smart) corned silverside with approx. 2.5L of water to just cover the beef in my 8L pressure cooker. As the recipe is for a 6L cooker with 1.5L of water I should probably have increased the amount of veg and vinegar, herbs, etc. to allow for extra water. I did add 4 cloves, which were not in the recipe. The cooking times were spot on - 45 mins. once up to pressure (low-moderate heat), then 15 mins. standing after pressure release. The beef was lovely, served simply with mash, steamed greens and horseradish cream.

Pleasant enough but somewhat bland, lacking curry flavour. In fairness, we did eat it on the same day it was cooked, so perhaps the left-overs will taste better. Only time will tell :)

A refreshing salad of grilled beef, red onion and blanched asparagus and sugar snap peas with a herby orange and ginger dressing. The dish is substantial enough for two persons as a main course served with steamed rice. One negative was the overly oily orange dressing. I plan to reduce the amount of olive oil (and perhaps increase the red wine vinegar) next time so that it is more tangy.

The custard curdled while the tarts were cooking in the oven, probably because of the temperature (200 deg. C) and the amount of egg yolks (5!). Next time I will pre-cook the custard or use a different recipe.

Makes about 45-50 cookies. A pleasant combination of flavours - cinnamon, nutmeg, dates and pecans.

No need to bake this one, it sets in the fridge.

No need to bake this one, it sets in the fridge.

Don't overbake this one, as it can dry out (despite the high fat content). Serve in thin slices with whipped cream or as a dessert with vanilla ice cream.

(Last made on Sep 19, 2009).

Very easy-to-make, nicely textured chocolate cake with chocolate frosting. The top of the cake cracked a little during cooking with some of the cracks turning into 'mini-craters' although these were made undetectable by the application of swathes of chocolate frosting.

(Last made on Jan 23, 2010).

A tasty enough cake, but what a mess it made! Even though I had the oven slightly cooler than suggested the layer of butter, sugar, syrup and nuts at the bottom of the tin boiled up and over the top to form a sticky pool on the tray below. Some of this 'toffee' layer also stuck to the baking (parchment) paper lining the tin. When the cake eventually cooled and was upturned it was difficult to cut slices without spraying toffee and nuts all over the kitchen bench. In future I will just make a standard butter cake with maple syrup and sprinkle nuts on the top!

Basically, chicken and onions poached in a creamy, coconut sauce with cumin, cayenne pepper, ginger and sweet red paprika. The recipe also includes either curry leaves or basil. I only had basil and the dish ended up tasting a lot like a Thai Red Curry, but very pleasant, nonetheless.

(Last made on Mar 26, 2012).

These were delicious even though I just used regular orange marmalade and not the Seville chunky marmalade listed in the ingredients. I didn't really like the suggestion to top the cooked and cooled muffins with extra marmalade. The muffins were sweet and citrusy enough without this addition and I'm not sure how well they'd keep with a wet topping.

I don't know why I hadn't thought of this before - using muffin batter as cake mix. Delicious!

This recipe is also available at http://www.deliaonline.com/recipes/cuisine/exotic/american/blueberry-and-pecan-muffin-cake.html

These are really nice biscotti with a great flavour but unfortunately they do crumble pretty easily during the slicing phase.

This recipe is also available at http://www.deliaonline.com/recipes/cuisine/european/italian/almond-biscotti.html

I used canned cherries (drained) as I didn't have frozen cherries to hand, and also halved the amount of lemon juice.

(Last made on Mar 15, 2010).

Moroccan-flavoured chicken, zucchini, tomatoes and chickpeas served with lemon couscous. Simple to make. A little extra seasoning required to bring out the flavours.

(Last made on Apr 02, 2010).

A lovely, rich, subtly-flavoured tart. No wonder it tastes so good - roast pumpkin, brie, parmesan, cream, butter, eggs, etc. :) This is the first Jill Dupleix recipe I've tried and I'm quite impressed. I shall be seeking out more of her recipes.

(Last made on Aug 02, 2010).

I couldn't find one of the ingredients (sundried tomato paste) at the store so I substituted regular tomato paste and a little added sugar. The bolognese sauce was lovely and rich.

http://www.taste.com.au/recipes/28941/gnocchi+bolognese

The cake doesn't really need icing (unless, perhaps, for a special occasion). Topping the cake with blanched almonds prior to baking, could be an alternative decoration. I used 150g margarine and 175g unsalted butter, and 3 large (70g+) eggs. Also omitted the pinch of nutmeg and increased the cinnamon to 1.5 teaspoons.

The bean mash with rosemary oil is great but be sure to use a good quality extra-virgin olive oil.

(Last made on May 20, 2009).

The recipe calls for kipfler potatoes but I used plain ol' colibans.

A lovely picnic lunch recipe for 2 people.

Delicious served in wedges with thick (double) cream.