A quick and ‘simple to make’ dessert with a strong wow factor. It’s spectacular and tastes incredible. If you’re a custard fan you will love this. It’s made with full
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By Joel Mielle

A healthier alternative to a potato salad. This recipe has no mayonnaise but uses healthy Greek yogurt instead for that creamy consistency. The bacon is lean so there’s very little
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By Joel Mielle

Baba ghanoush or Ganoush is made from a smoky eggplant mixed with tahini, garlic and olive oil. Baba means father in Arabic. It’s usually eaten as a dip but can
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By Joel Mielle

The term Frenching means to cut the meat away from the bone leaving the clean bone exposed. It’s used on meats such as lamb, pork, beef and also chicken, purely
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By Joel Mielle

This method of slow cooked beef may seem reversed, but it works with amazing results. By first baking it at a low temperature, the meat retains its moisture and cooks
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By Joel Mielle

A simple to make mushroom pot pie recipe. It’s made using only one pot or pan and you can buy the puff pastry. By using ramekins, you have the advantage
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By Joel Mielle

This is a non traditional technique for poaching an egg when you’re in a hurry. (Caution liquids can explode by buildup of steam underneath.) Eggs can also explode if your
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By Joel Mielle

How to cook popcorn three different ways. Popcorn must be one of the simplest and most fun healthy snack you can cook. I have added three different styles so you
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By Joel Mielle

Pork fillet or pork tenderloin is the most tender cut of meat from the animal.  They can become a little dry and really need a lot of sauce to compensate.  This
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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

A simple to make Cajun style recipe made using tender chicken breast. Serve it with rice or a salad, makes a great quick and easy chicken dinner. You can make
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By Joel Mielle

Most Swedish meat balls are made with beef or pork, as chicken seems to be a more popular protein, I thought I’d make a chicken version. If you ever enjoyed
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By Joel Mielle