A healthier approach to potato croquettes. Who doesn’t like potato croquettes with that soft mash centre and crusty exterior. Instead of deep frying, this version is pan fried in olive
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By Joel Mielle

Baking the sweet potatoes is the secret to the amazing flavour. The sweet potatoes caramelise under the skin yielding this awesome flavour. If you prefer silky, you can use it
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By Joel Mielle

An asparagus side dish that’s really simple to make using one pan. No boiling in pots or steaming. Super simple with lemon, garlic and pepper and all in one pan.
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By Joel Mielle

A broccoli puree makes a great and tasty side dish plus it’s easy to do. Top it with cream and cheese for that cheesy crust. It’s silky smooth and goes
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By Joel Mielle

Isn’t it great when something taste so great but it’s equally as good for you? This Lebanese or Arabic salad does just that, a super tasty crisp salad, that I
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By Joel Mielle

Upon my return from Lebanon, I was amazed with a style of potatoes that were served nearly in every restaurant. Called Batata Harra, these potatoes are incredibly popular in Lebanon
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By Joel Mielle

No need to deep fry, these awesome potato wedges are healthier and so simple to make. You won’t stop eating them so maybe double the recipe!  They make a great
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By Joel Mielle

What’s better than a healthy fresh salad on a hot day. This salad can be made as a standalone meal or as a side dish to complement a nice steak,
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By Joel Mielle

Unlike traditional breads, Chapati or roti bread is simple to make as there’s no yeast, so no proving. It only requires five minutes of kneading, ten minutes of resting and
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By Joel Mielle

Tomates provençales is a dish that originated in Provence.  The tomatoes are stuffed with garlic, breadcrumbs, shallots, cheese, herbs and baked in the oven.  You can have them as a
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By Joel Mielle

Parmesan Herb zucchinis are so easy to make and this recipe truly makes this vegetable an absolute delight. Enjoy them on their own or as a side dish with your main
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By Joel Mielle

Roasted glazed carrots are to me the tastiest carrots you can have. You not only have the caramelisation from the roasting but you also add a buttery glaze to enhance
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By Joel Mielle