Recipe Sifter

Sauteed mushrooms are placed on toast, then topped with cheese that's melting away by the heat from the tasty warm mushrooms. A quick, easy, and tasty breakfast, no wonder it's one of the British home cooks' favorite.

A classic and tasty Thai food. Fresh green beans, sweet potatoes and versatile tofu are cooked in creamy coconut milk and delicious yet spicy Thai curry paste. A little cilantro and fresh lime juice added in the end brightens up the whole dish and adds tons of refreshing taste.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Cranberry, apple and pear, sour and sweet, this is a great sauce to be served with latkes, pork or even turkey.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

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This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Strawberries and Rhubarb is a classic combination. The strawberries deliver the sweetness and the rhubarb delivers the tang in these easy to make muffins that use one of the first signs of Spring, Rhubarb.

Savory filling loaded with flavorful mushrooms, onion and spinach stuffed inside crepes and covered with a creamy sauce.

Soy sauce, sichuan hot chili oil, sesame oil, rice vinegar... These tangy Chinese seasonings make this quinoa and edamame salad taste absolutely flavorful, and it's a delicious salad that can be served as a side dish or a main dish; warm, at room temperature or chilled.

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Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!