10,000 oat bran recipes

Homemade cottage cheese from sour milk, gently heated in a double boiler until soft curds form. Drain, season, and stir in cream. Three ingredients, zero waste, real cheese.

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

Cran-raspberry cheesecake on an almond-genoise base, topped with decorative sponge cake cutouts. An elegant baked cheesecake layered with tangy cranberry-raspberry filling.

Turkey scallopine pounded paper-thin, seared in butter and oil, then finished with a grape juice or vermouth pan sauce and double cream. A 20-minute weeknight answer to schnitzel.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Strawberry fool with crushed berries folded into whipped cream and sour cream, drizzled with a spiced port wine syrup. The classic English dessert updated for summer dinner parties.

Skewered lamb grilled on bamboo skewers with a silky roasted red pepper and tomato dipping sauce brightened with fresh coriander. Served over aromatic rice for a weeknight-friendly twist on kebabs.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Crostata di ricotta is the classic Italian lattice-topped tart filled with sweetened ricotta, grappa-soaked raisins, bittersweet chocolate, and orange zest. Pasta frolla crust, dusted with powdered sugar.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Although a "soup," this dish is really a dessert. It's cold and creamy and makes a perfect ending to a summer barbeque.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.

Lemon snow pudding with basil custard sauce: a cloud-light whipped gelatin dessert with bright lemon and a silky basil-infused crème anglaise poured over top. Elegant, old-school, and delicately refreshing.

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.