Phyllo sheets/12 recipes

The stromboli is like a giant Spanakopita. Instead of phyllo dough, make a Italian bread dough stuffed with this yummy cheese and spinach mixture. It's cheesy, oozy, and delicious.

Making your own fresh pasta is quite easy with the right tools, a mixer with a dough hook and a pasta roller. This recipe makes 12 ounces of fresh light whole wheat pasta.

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.

Moist, fluffy and cheesy. Recommend this recipe to everyone who loves corn bread or corn bread muffins!

Try this scrumptious side dish made with pistachio nuts, cinnamon and rosewater syrup.

Pretty pinwheel appetizers that are layered with ham & savoury ranch cream cheese. Only 5 ingredients with quick and easy prep.

Very good and light. By using phyllo (filo) pastry instead of the traditional goopy pastry this recipe cuts down on the fat and yields more turkey flavor.

Pannacotta is a bit like like very creamy "Jello", this one is sweetened slightly with sugar and gently flavored with a real vanilla. Panna cotta has roots as an Italian dessert. It is eaten all over Italy typically being served with fresh berries, caramel and chocolate. This recipe was inspired by a recipe in one of Gordon Ramsay's cookbooks.

If you're in a hurry, then try this simple recipe that creates a savory chili that will satisfy your hunger in no time!

Some Multigrain sandwich bread feels like a brick and tastes like a card board, which frustrates us especially when we want to move to a healthier diet. But not this bread, it actually feels soft and fluffy, perfect for making any sandwiches. The nutty flavor adds extra yumminess.

These small pockets bring the amazing flavor, they are handy and tasty.

Cranberry-Raspberry Preserves recipe

This cake is very moist, rich and decadent, and yields at least 12 servings.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM