10,000 fat free recipes

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

Meaty cod with a tasty, crusty Italian inspired fresh breadcrumb top crust. The crust bakes golden brown and delivers texture and rich flavour to the fish.

Cinnamon and nutmeg spice this simple and delicious blueberry sauce.

Homemade fried semolina bread rolls a stiff semolina dough paper-thin, then fries it into crisp, golden discs. A crunchy, savory Sri Lankan fried bread to serve hot with vegetable curry.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

Don’t throw away citrus peel. You can use the peel of orange, lemon, lime or grapefruit. This is commonly used in fruit cakes and desserts. If you like try this recipe.

Minted split and green pea soup blends earthy split peas with sweet green peas and fresh mint. A bright, low-fat soup that works hot in winter or chilled in summer.

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

A simple recipe to make the Indian flat bread using a bread machine.

One of the most delicious desserts. Easy to make and wonderfully sweet. Try this recipe.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.

Chunky chili-tomato soup with whole simmered potatoes, fresh tomatoes, yellow onions, and a kick of green and red chili. Naturally vegan, gluten-free, deeply rustic.

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.