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Sydney, Australia
"I made a slight change to this, I grated all the vegetables and didn't bother to blend it (because my blender broke down It was still very tasty and a bit more chunky. It tasted better the next day. Thanks for posting PanNan. Made for ZWT7."
Jun 16, 2011 on Food.com
"This was a very creamy custard. The only change was a bit less sugar and a bit more coffee. I served it with sweet hazelnut pastry so the bitterness in the custard balanced out the pastry. Made for ZWT 7. Thanks for posting."
Jun 16, 2011 on Food.com
"Made these for Sunday brunch and they went down a treat. Easy to make, did the 2nd proving in the fridge over night then poured over the coconut milk and popped in the oven the next morning. Served with Nutella spread. Will be making these again! Thanks for posting."
Jun 12, 2011 on Food.com
"Made this with pork cutlet on the bone. Tasty, easy to make, DH enjoyed this cos we rarely eat fried food. Thanks for posting"
Jun 12, 2011 on Food.com
"We all liked this one, I served it with pork cutlets. Pork and brussel sprouts are meant for each other. Made for ZWT 7. Thanks for posting"
Jun 10, 2011 on Food.com
"This was very tasty and easy to make. I made a couple of changes. We can't get halibut in Australia so I replaced it with snapper. I also wrapped it in baking papper as I didn't have any roasting bags. Made for ZWT 7, thanks for posting Mikekey"
May 31, 2011 on Food.com
"Made this for ZWT 7. Sweet and salty and spicy all at the same time. Froze half of it so will see if defrosts and reheats ok. Will be keeping this one. Thanks for posting lazyme"
May 31, 2011 on Food.com
"Sago is one of my favourite desserts, I like the texture. So I give this 5 stars! The only tweaking I did was the addition of 2 tbspn coconut milk to make it a bit creamier. Thanks for posting Muffin Goddess. Made for ZWT 7."
May 31, 2011 on Food.com
"Made this to serve with Mesir Wat 2 dish made for each other. Nice soft texture. Thanks for posting Breezemom!"
May 30, 2011 on Food.com
"Very easy to prepare. The only tweak was fresh turmeric root which gave a very intense yellow. I made this to use in another dish Mesir Wot. Thanks for posting under12parsecs."
May 30, 2011 on Food.com
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