We all know how healthy sweet potatoes are with their high content of beta-carotene and vitamins, all the good stuff that helps keep you young. Originally from South America, they
Read More >>

By Joel Mielle

Garlic bread is one of those old favourites that will never be out of fashion. This version is the French one using butter. It can be made in two ways,
Read More >>

By Joel Mielle

Arayes are traditionally pita bread sandwiches filled with a mixture of minced meat with different spices. A great Arabic street food that’s also welcomed at any BBQ by kids and
Read More >>

By Joel Mielle

Bruschetta originated as an Italian starter dish consisting of the same ingredients as this recipe. There’s since been many variations with cured meat, cheese, pork and more. The name Bruschetta
Read More >>

By Joel Mielle

No chocolate in these cookies, and just wait till you smell them baking. A great pre-dinner drink accompaniment, with nice wine or a cold beer, or simply have them as
Read More >>

By Joel Mielle

Polenta, mainly known in Northern Italy, France and Switerzland is a dish made from boiled cornmeal. It has a creamy texture and sets hard once cooked with liquid. You can
Read More >>

By Joel Mielle

Fried Camembert is perfect for any time of year, your guests will love it and want more. Because of its strong savouriness, it requires a little bit of sweetness

By Joel Mielle

Kabanos also known as Kabana is traditionally a dry Polish sausage made from pork. Some refer to it as Beef jerky. They have a

By Joel Mielle

Quite simple to make with basic ingredients most have on hand. Prepare them the day before and before your guests arrive

By Joel Mielle

The only unfortunate thing about these appetizers is that it turns respectful guests into a flock of seagulls. These have it all, they are sweet and savoury with a bacon

By Joel Mielle

Garlic bread is one of those old favourites that will never be out of fashion. This version is the cheesy one, you can make it without the cheese but people go crazy over this one.

By Joel Mielle