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Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

Succulent grilled portobello mushroom has the meaty texture, which is ideal for burger. It's also marinated in a garlicky-herby-lemony marinade to build up more flavour.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Yeast-leavened whole wheat waffles use rising time instead of baking powder for crisp, deeply tangy waffles. No eggs, no oil, just whole wheat pastry flour, bran, molasses, and yeast.

Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen.

With only four ingredients you can make this tasty and easy dish easily at home. You can effortlessly prepare it ahead of time for a picnic or have everyone design their own for a customized flavor.

THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.

Crisp, flaky cheese palmiers from just three ingredients, puff pastry rolled with grated cheese, sliced into little hearts, and baked golden. A fast savory snack for parties and lunchboxes.

Quick banana muffins ready in 45 minutes with just one bowl and pantry staples. Moist, lightly sweet, and perfect for breakfast on the go or after-school snacking.

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

I made two pizzas today, but since my target audience does not much like mushrooms I only took a photo of this one.

A creamy and scrumptious pasta salad made with bell peppers, pasta shells and a delicious seafood mix.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.