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"What a superb cake! It manages to be both light and moist at the same time, with great banana flavor enhanced by the hint of rum, and a fairly fine crumb. Slices well even when warm. Baked in a silicone loaf pan, it developed a golden, delicate crust on the sides and bottom. I am glad I decided not to add nuts, but this might be good served wi..."
"This was a flavor explosion! I loved the tip about using jarred roasted red peppers; a real time-saver. I used smoked paprika (probably available in the U.S. at imported food stores) and added a bit of chicken stock to the sauce to thin it, then served it over steamed baby spinach (right out of the bag). The colors were so beautiful together; i..."
"Delicious! I needed something in a hurry and wanted a change from my usual pasta with broccoli, garlic, anchovy & crushed red pepper. The blue cheese and broccoli really complement each other, and the whole thing went together in under half an hour. I wouldn't change a thing (except I did use about 5 garlic cloves and only half a pound of pasta..."
"This was quite tasty. However, the custard did not set up when cooking it under a low broiler, so it was a little soupy. I ate it anyway, with a spoon. It's possible I added a bit too much milk...am living in Spain in a furnished rental that lacks measuring cups!"
"I didn't have almond extract, so I substituted ground almonds for half of the flour and used about 1/2 teaspoon of powdered vanilla for flavoring. Fantastic! The cookie had a crumbly, sandy texture that I found enchanting. I'd keep using the ground almonds but will continue searching for almond extract here in Barcelona - that will put it over ..."
"What a classic! We live in Barcelona and my daughter was craving pancakes. This was super-easy, and I've made is numerous times. I've added a mashed small ripe banana, cinnamon and walnuts for a great variation. Grated Granny Smith apple would be good, too. Now if only we could find real maple syrup in Spain!"
"I added some crushed red pepper, which added some nice zip. This made a HUGE amount - there are just two of it, and we were eating it for days!"
"This method is brilliant! One of the best innovations I've come across in ages (i.e., shaking the chicken in the spiced flour). It looks pretty with some red bell pepper and green beans thrown in."
"This tastes just like my mom's rice custard (only she hates raisins, so never added them). Mom always sprinkled grated nutmeg over the top before baking, which looks beautiful and gives it a little spicy kick."