Garlic by Claudia lamascolo

Just put the garlic cloves in the microwave for 10 seconds, skins fall right off~

Anzac biscuits with macadamia nuts by Brett Ede

Orange & almond Anzac bicuits by Brett Ede

Whole Wheat Flax Yam Biscuits by Monocot

A very Moist Slightly Sweet Biscuit. Goes Great with Chili and Stews

The Italian Sauce or Gravy Debate by Claudia lamascolo

A little history goes a long way. Some Regions in Italy called Tomato topping "Sauce" and some called it "Gravy"... no right or wrong here... just depends where your from ... but here is some interesting facts that will help answer those debates.

La Sfoia Lorda - Pasta Pillows in Broth by Carmelita

A little known Pasta in Brodo home cooking dish from Romagna. It is unknown in Bologna and the Emilia part of the region, let alone in the rest of Italy

Chocolate Sauce for Roman Oxtail by Carmelita

A tomato sauce base is enriched with poached celery and finished with dark chocolate, raisins and pine nuts and a hint of nutmeg. This silky sauce is a subtly bitter sweet finish for Roman Oxtail Stew, its crowning glory. Though I have never tried it, I imagine it could also work well with game dishes.

Naples Style Meat Ragù by Carmelita

The other great Ragù, besides the one from Bologna, is prepared in a very different way and is much richer in tomatoes

Spaghetti with Meatballs - the original Italian recipe by Carmelita

Though many think this dish is Italian American, there is a traditional dish from Abruzzo that must have been the original inspiration. Read about how to make it here.

Ravioli with Peas and Prosciutto by Carmelita

This is a dish we made on a cooking class about a week ago using the first fresh peas of the season. Vibrantly colourful and tasty, the combination of peas and prosciutto is very typical of Bologna, though pureed peas are not.

Lemon Rosemary Risotto by Carmelita

Sunny colours and refereshing, zingy taste.

Chewy Anzac biscuits by Brett Ede

SPECULOOS by BearNakedBaker

Be prepared: The rolled-out dough needs to be chilled for at least 3 hours. Makes about 70 cookies

White Bread by BearNakedBaker

We were given 1.25# of bread dough in International Breads class (after preparing a big batch) And then told to create something from it..... Here is my end result.

Salsa by miansari66

Salsa is a very tasty and tangy tomato sauce. Try my this recipe and enjoy.