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"Loved the combination of texture and flavours, kept to the quantities but cut out the flour and, as I am not a Vegan, substituted 2 beaten eggs and some dried onion to soak up the moisture. Served with dip of natural yoghurt seasoned with ground cumin, cardomon and coriander, salt and pepper."
"I was looking for a different cake recipe for Passover to make a change from all the nut cakes and flourless sponges. Thank you Blucoat for posting this - a huge success, really yummy and yes, the quantity produces at least 18 servings because it's very rich, more of a dessert than a cake. The instructions were straightforward, I used fresh mashed..."
"This tasted pretty good and had sufficient depth of flavour to make this veggie version fair competition for a "true" meat cholent. However I did find that considerably more water was needed than recipe provides if using for Shabbat lunch in the winter the slow cooker for will be on for about 21 hours."